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      Japanese Dining Etiquette

      Polish your Japanese table manners with tutoring from experts.
      Impress your friends with your knowledge and skills.

      Kaiseki (course menu)
      Kaiseki (course menu)Kaiseki (course menu)
      07.15.2016
      5:00
      How to eat

      Kaiseki (course menu)
      Ginza Koju
      Toru Okuda

      07.15.2016
      3:19
      Culture & History

      Kaiseki (course menu)
      Ginza Koju
      Toru Okuda

      07.15.2016
      4:33
      The Skill

      Kaiseki (course menu)
      Ginza Koju
      Toru Okuda

      Okonomiyaki
      OkonomiyakiOkonomiyaki
      07.15.2016
      3:16
      How to eat

      Okonomiyaki
      Okonomiyaki Kiji Shinagawa
      Eri Nakagawa

      07.15.2016
      3:11
      Culture & History

      Okonomiyaki
      Okonomiyaki Kiji Shinagawa
      Eri Nakagawa

      07.15.2016
      3:09
      The Skill

      Okonomiyaki
      Okonomiyaki Kiji Shinagawa
      Eri Nakagawa

      Fugu (blowfish)
      Fugu (blowfish)Fugu (blowfish)
      06.15.2016
      3:51
      How to eat

      Fugu (blowfish)
      Torafugu specialty restaurant, Genpin Fugu Asakusa-no-seki
      Tomoaki Sasaki

      06.15.2016
      2:59
      Culture & History

      Fugu (blowfish)
      Torafugu specialty restaurant, Genpin Fugu Asakusa-no-seki
      Tomoaki Sasaki

      06.15.2016
      4:24
      The Skill

      Fugu (blowfish)
      Torafugu specialty restaurant, Genpin Fugu Asakusa-no-seki
      Tomoaki Sasaki

      Unagi (eel)
      Unagi (eel)Unagi (eel)
      06.03.2016
      5:13
      How to eat

      Unagi (eel)
      Unagi Fugu Kaiseki Imai
      Takeyuki Imai

      06.03.2016
      2:48
      Culture & History

      Unagi (eel)
      Unagi Fugu Kaiseki Imai
      Takeyuki Imai

      06.03.2016
      3:09
      The Skill

      Unagi (eel)
      Unagi Fugu Kaiseki Imai
      Takeyuki Imai

      Nabe (hot pot)
      Nabe (hot pot)Nabe (hot pot)
      05.26.2016
      6:46
      How to eat

      Nabe (hot pot)
      Kappo Kariya
      Shinichiro Kariya

      05.26.2016
      4:52
      Culture & History

      Nabe (hot pot)
      Kappo Kariya
      Shinichiro Kariya

      05.26.2016
      4:54
      The Skill

      Nabe (hot pot)
      Kappo Kariya
      Shinichiro Kariya

      TONKATSU (fried pork cutlet)
      TONKATSU (fried pork cutlet)TONKATSU (fried pork cutlet)
      05.18.2016
      3:17
      How to eat

      TONKATSU (fried pork cutlet)
      Tonkatsu Yachiyo
      Hideaki Ishizuka

      05.18.2016
      3:02
      Culture & History

      TONKATSU (fried pork cutlet)
      Tonkatsu Yachiyo
      Hideaki Ishizuka

      05.18.2016
      3:03
      The Skill

      TONKATSU (fried pork cutlet)
      Tonkatsu Yachiyo
      Hideaki Ishizuka

      TEMPURA
      TEMPURATEMPURA
      05.11.2016
      3:15
      How to eat

      TEMPURA
      Tempura Kurokawa
      Takeshi Kurokawa

      05.11.2016
      3:48
      Culture & History

      TEMPURA
      Tempura Kurokawa
      Takeshi Kurokawa

      05.11.2016
      3:30
      The Skill

      TEMPURA
      Tempura Kurokawa
      Takeshi Kurokawa

      KUSHIYAKI
      KUSHIYAKIKUSHIYAKI
      04.14.2016
      5:18
      How to eat

      KUSHIYAKI
      Torishige
      Yuji Sakamaki

      04.14.2016
      3:32
      Culture & History

      KUSHIYAKI
      Torishige
      Yuji Sakamaki

      04.14.2016
      3:13
      The Skill

      KUSHIYAKI
      Torishige
      Yuji Sakamaki

      SOBA
      01.29.2016
      3:20
      How to eat

      SOBA
      Edo Soba Teuchidokoro Asada
      Yasunori Kasuya

      SHOJIN RYORI
      12.29.2015
      4:45
      How to eat

      SHOJIN RYORI
      Shojin Ryori Daigo
      Yusuke Nomura

      PRIVATE ROOM
      12.29.2015
      1:38
      How to use

      PRIVATE ROOM
      Shojin Ryori Daigo
      Yusuke Nomura

      JAPANESE SAKE
      12.29.2015
      3:17
      How to eat

      JAPANESE SAKE
      Fushikino
      Yusuke Miyashita

      SUKIYAKI
      12.29.2015
      4:14
      How to eat

      SUKIYAKI
      Onzoshi Kiyoyasutei
      Takeshi Nishio

      SHABU-SHABU
      12.29.2015
      3:23
      How to eat

      SHABU-SHABU
      Onzoshi Kiyoyasutei
      Takeshi Nishio

      SUSHI
      11.20.2015
      5:40
      How to eat

      SUSHI
      Ginza Sushi Aoki
      Toshikatsu Aoki

      Learn more

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      Chef directory

      Finding an excellent chef with tastes that match your own is essential to fully enjoying your dining experience in Japan. Why not compare the backgrounds and philosophies of many of Japan's finest chefs in interviews presented by Savor Japan.

      On the menu

      Great things come in pairs - of clamshells
      RECOMMENDED

      Great things come in pairs - of clamshells

      Tender hamaguri clams redolent of wide-ranging coastal waters spawn from May to October, and are most delectable from February to April. As customary treats for Hinamatsuri (Doll Festival celebrating girls' growth every March 3), they give celebrants fine reasons to feel lucky. Served in soup at wedding parties, hamaguri are eternal symbols of fufu wago (marital harmony) for couples that hope to be as naturally compatible as the pair of shells that contain their distinctive delicacy.

      RECOMMENDED

      Crunchy chrysanthemum greens for a fresh sense of spring
      RECOMMENDED

      Crunchy chrysanthemum greens for a fresh sense of spring

      Whoever invented the Chinese character for both 'spring' and 'chrysanthemum' likely considered those subjects inseparable after experiencing the delightful smell and taste of fresh shungiku chrysanthemum greens blooming as the weather warmed. Now, various kinds of shungiku grow from November to March in Japan, lending fresh crunch and astringent taste to sukiyaki, fugu (blowfish) nabe and other hot pot dishes, stir fries, fresh salads and tempura.

      RECOMMENDED

      Creamy, delectable Hakkinton pork* more precious than platinum
      RECOMMENDED

      Creamy, delectable Hakkinton pork* more precious than platinum

      What makes Hakkinton (or platinum) pork one of the finest breeds of pork? Pigs carefully bred and raised on sprawling farms in the natural environs of the Ouu mountain valley in the town of Hanamaki, Iwate Prefecture. A diet rich in minerals and spring water. Beautiful marbling for buttery soft, smooth texture. Delectably fragrant, mildly sweet flavor. No wonder seasoned gourmets around the world love it for tonkatsu deep-fried cutlets, shabu shabu hot pots, roast pork and other meaty dishes.
      * A product of Takagen Seibaku Co., Ltd.

      RECOMMENDED

      Gather around the hori-kotatsu in true Japanese style to explore seasonal dishes and sake.
      RECOMMENDED

      Gather around the hori-kotatsu in true Japanese style to explore seasonal dishes and sake.

      Comfortably savor seasonal cuisine and its perfect match, Japanese Sake (rice wine), around a low table with deep leg space (hori-kotatsu).

      RECOMMENDED

      Dine like a gourmet on fresh Japanese spring vegetables only available in Japan.
      RECOMMENDED

      Dine like a gourmet on fresh Japanese spring vegetables only available in Japan.

      Fragrant early spring Japanese vegetables sprout vivid green and are rich in nutrition as well as tasty. Start with the distinctive aroma and texture of udo (aralia cordata). Move on to nanohana (field mustard), symbolic of spring's awakening. And don't forget sweet, tender spring cabbage...

      RECOMMENDED

      Savor the catch of the season - Japan's quintessential seafood.
      RECOMMENDED

      Savor the catch of the season - Japan's quintessential seafood.

      In Japan, they say, "those who eat seasonally live well and long". Early spring catches include cod with pale-as-snow flesh and a delicate flavor in nabe (hot pot) dishes, Sayori (halfbeak) perfect for tempura (deep fried), and Hobo (sea robin) salted and grilled or sliced as sashimi.

      RECOMMENDED

      Japanese food glossary

      Japanese enjoy foods in season.
      Learn about the seasonality of Japanese ingredients.

      Japanese food glossary

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