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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

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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

      Kani. Tai. The decorative good luck fish.
      RECOMMENDED

      Tai. The decorative good luck fish.

      Japanese use the word "omedetai" to describe happy events. Since the last part of the word ("tai") is pronounced the same as the word for sea bream, the fish has come to symbolize good luck in Japan and is commonly served at celebrations like weddings and New Years. Its vibrant red color and determined stare make it the perfect festive decoration. Tai is also pictured being held by Ebisu-sama , the stout god of fertility, to express good luck.

      RECOMMENDED

      Roasted sweet potato warms the heart
      RECOMMENDED

      Roasted sweet potato warms the heart

      When the weather cools down in Japan, you start hearing the familiar voice of the yaki-imo (roasted sweet potato) vendor. He expertly wails "Ishi (stones) yaki-imo" for the whole neighborhood to hear while selling the delicious treats from his truck that roasts satsuma-imo (sweet potato) on hot stones. The longer they cook, the sweeter and more delectable they become. Satsuma-imo are grown in Ibaraki, Chiba, Miyazaki and Tokushima, but mainly in Kagoshima (originally Satsuma), which accounts for up to 40% of Japan's harvest.

      RECOMMENDED

      Japan's crispy winter treat. Fried oysters.
      RECOMMENDED

      Japan's crispy winter treat. Fried oysters.

      The first fried oysters are arguably credited to Rengatei Restaurant in Ginza, Tokyo. Coated with flour, dipped in egg and sprinkled with bread crumbs, each oyster is fried to perfection to create a mouthwatering treat veiled in crispy crust that wins over fans of all ages. The oysters for this iconic winter dish often hail from Hiroshima, Miyagi and Okayama.

      RECOMMENDED

      Japanese food glossary

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

      Japanese food glossary

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