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1.Nurukan Sato

Roppongi, Tokyo

Japanese / Crab,Japanese / Kaiseki (traditional multi-course meal),Alcohol / Sake

From Editor

Savor the flavors of Japanese sake at different temperatures with a little help from Nurukan Sato's manager, who helps you decide your favorites through blind taste tests.

2. Kyoto Gion Tempura Yasaka Endo

Gion/Higashiyama, Kyoto

Japanese / General,Japanese / Tempura (battered, fried seafood and vegies),Japanese / Kyoto cuisine

We prepare a variety of tempura (deep fried foods) from season to season, with young sweetfish or bamboo shoots in the spring, to goby, matsutake mushrooms, and ginkgo nuts in the fall. Experience the freshness that Kyoto's f

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3.Otaru Masazushi Ginza

Ginza, Tokyo

Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi,Alcohol / Sake

From Editor

Otarumasazushi Ginza serves fine sushi and sashimi, fresh from Hokkaido, as well as other delicious seafood that is always seasonally prepared by their skillful master chef.

4.Teppan-yaki Kokoro

Kobe/Harborland, Hyogo

Japanese / Teppanyaki (grilled foods),Western / Steak,Western / Teppanyaki (grilled foods)

From Editor

Indulge in Teppanyaki featuring renowned Kobe beef from the Tajima and Awaji cattle strains - all the while enjoying a spectacular view of Kobe Port from the counter.

5.Teppanyaki Steak Kisentei

Roppongi, Tokyo

Japanese / Teppanyaki (grilled foods),Japanese / General

From Editor

Right at your table, the expert staff at Kisentei sukiyaki/shabushabu restaurant (sister of long-established Ningyocho Imahan) will energetically grill your beef, abalone or lobster.

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Feature Stories

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The Deep Insights into Japanese Cuisine

Learn all about Japanese cuisine and hospitality in Savor Japan's in-depth videos.
The more you know, the more interesting it becomes.

Taste of SAKURA - The Deep Insitghts into Japanese Cuisine Vol.1
3:23

Taste of SAKURA
The Deep Insitghts into Japanese Cuisine Vol.1
Shunsai Oguraya

Decorating Simplicity - The Deep Insitghts into Japanese Cuisine Vol.2
3:03

Decorating Simplicity
The Deep Insitghts into Japanese Cuisine Vol.2
Shunsai Oguraya

Rotary Cutting - The Deep Insitghts into Japanese Cuisine Vol.3
2:07

Rotary Cutting
The Deep Insitghts into Japanese Cuisine Vol.3
Shunsai Oguraya

Seasoning of Spring - The Deep Insitghts into Japanese Cuisine Vol.4
3:50

Seasoning of Spring
The Deep Insitghts into Japanese Cuisine Vol.4
Shunsai Oguraya

Restaurant or Museum? - The Deep Insitghts into Japanese Cuisine Vol.5
2:16

Restaurant or Museum?
The Deep Insitghts into Japanese Cuisine Vol.5
Shunsai Oguraya

Saving the Fragrance - The Deep Insitghts into Japanese Cuisine Vol.6
2:52

Saving the Fragrance
The Deep Insitghts into Japanese Cuisine Vol.6
Japanese Cuisine Wakyo

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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)
07.15.2016
5:00
How to eat

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
3:19
Culture & History

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
4:33
The Skill

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Okonomiyaki
07.15.2016
3:16
How to eat

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:11
Culture & History

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:09
The Skill

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

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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

The fish with a fatal attraction
RECOMMENDED

The fish with a fatal attraction

Just as women find roses irresistible despite their thorns, Japanese gourmets eagerly brave the risk of deadly poison to dine on fugu (blowfish). The lives of many bravehearted connoisseurs have been claimed by the tetrodotoxin in fugu ovaries and liver. But proper restaurants with licensed chefs can be relied on for safe fugu, which is grilled, boiled, deep fried, dried, served in hotpots, fried in tempura batter or sliced fresh and served as fugusashi (fugu sashimi). Grilled hirezake (fugu fin in hot sake) is another favorite. Those trying fugu for the first time are encouraged to order it deep fried. But nothing compares with the beauty and flavor of thinly sliced fugu sashimi, artistically layered like flower petals on a plate.

Beef massaged to marbled perfection
RECOMMENDED

Beef massaged to marbled perfection

The rumors are true. There are cattle in Japan that drink beer and receive massages to stimulate their appetite. Life is heaven for these spoiled heifers in Mie Prefecture until the butcher transforms their marbled flesh into wonderfully delicious Matsusaka beef, which ranks with Kobe, Hida and Oumi beef as one of Japan's finest brands of wagyu (Japanese beef). We recommend Matsusaka beef sukiyaki, but the steak and shabushabu are also superb.

Scallops. The jewels of the sea.
RECOMMENDED

Scallops. The jewels of the sea.

A symbol of fertility in ancient western mythology, hotate (scallops) are most delicious when harvested in January. The winter is their breeding season, when their meat becomes especially thick and tasty. It takes about 3 to 4 years for hotate to become ready for harvesting (12cm in diameter). A popular sushi, there is nothing more delicious than hotate sashimi when fresh. Hotate is also excellent when grilled, sauteed or added to salads and soups. At certain fish markets, you can also order hotate grilled in butter, with a bit of lemon and soy sauce. It's absolutely scrumptious! High in protein, low in calories and rich in vitamins and minerals, hotate are excellent for your health and strengthen the muscles.

Japanese food glossary

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

Japanese food glossary

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