Japanese Cuisine
Japanese Cuisine? If you're looking for a restaurant that serves food in that category, then you've come to the right place.
Here, you'll definitely find a restaurant that fits your search criteria, so take a look!
New Articles
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Kaiseki Mita Basara Bettei : Wagyu Sukiyaki for Lunch in Roppongi, Tokyo
Enjoy creative wagyu beef sukiyaki hot pot at this English-friendly fine dining venue in Tokyo. During a meal at Kaiseki Mita Basara Bettei, diners enjoy the spectrum of Japanese cuisine — from traditional to original — in a hideaway venue just minutes from Roppongi.
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The Best Unagi Restaurant in Tokyo: A Premium Hitsumabushi Experience at Sumiyaki Unafuji Tokyo Opera City
Looking for one of the best unagi restaurants in Tokyo? Perched on the 53rd floor of Tokyo Opera City in Nishi-Shinjuku, Sumiyaki Unafuji Tokyo Opera City Branch combines expertly charcoal-grilled Japanese freshwater eel—famous for its signature Hitsumabushi—with spectacular panoramic city views, creating one of Tokyo's most memorable dining experiences.
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![[Best Hitsumabushi in Tokyo] Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch](https://rimage.savorjapan.com/svj/image/discover_oishii_japan/7206/article_head_150x105z.jpg?t=1784776077)
[Best Hitsumabushi in Tokyo] Unagi Charcoal-grilled Hitsumabushi Minokin Kanda Main Branch
Looking for authentic hitsumabushi in Tokyo without traveling to Nagoya? Unagi Sumibiyaki Hitsumabushi Minokin Kanda Honten, located in Kanda, serves Kansai-style charcoal-grilled eel prepared using traditional techniques. During my visit, I was impressed by everything from the rich charcoal aroma and expertly grilled eel to the authentic three-way hitsumabushi experience. In this article, I'll share my dining experience, explain the traditional way to enjoy hitsumabushi, review the pricing, and provide access information to help you decide whether this restaurant deserves a spot on your Tokyo food itinerary.
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【Tokyo Gourmet】KIMUKATSU Ebisu｜The original deliciousness of thinly sliced layered fried pork cutlet
Have you heard of this restaurant that uses the unique "layered" technique to make fried pork cutlets, after tasting many famous tonkatsu shops? "Kimukatsu (キムカツ) Ebisu", located just a 5-minute walk from Ebisu Station, is famous for its innovative layered fried pork cutlet. Carefully selected Japanese domestic pork loin is sliced thinly, stacked in 25 layers, and fried until golden and crispy, juicy and tender, with a rich texture. Paired with freshly cooked Japanese domestic Koshihikari rice, every bite, from the rice to the pork cutlet, is a delightful experience for the taste buds. Additionally, the restaurant has developed different flavors of layered fried pork cutlets, regularly introducing new tastes, making each visit feel fresh.
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Why This Hidden Ginza Sushi Restaurant and Omakase Lunch Are Tokyo’s Best-Kept Secret
Tucked away in the basement of Ginza, Tokyo, lies the renowned hidden gem “Sushi HAN.” We’re here to introduce you to this little-known Tokyo secret, where you can enjoy a top-notch omakase lunch at a reasonable price. From the head chef’s exceptional skills and top-quality fresh sushi to the exquisite desserts, this is a must-read review for anyone seeking an authentic, memorable sushi experience in Ginza.
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![[Tokyo, Ginza] Enjoy Kobe Beef "Dashi Shabu & Sukiyaki" for 10,000 yen](https://rimage.savorjapan.com/svj/image/discover_oishii_japan/7122/article_head_150x105z.jpg?t=1779419105)
[Tokyo, Ginza] Enjoy Kobe Beef "Dashi Shabu & Sukiyaki" for 10,000 yen
Just a short walk from Ginza Station, you can enjoy A5 grade Kobe beef in a serene atmosphere with private rooms at the Kobe Beef Shabu-Shabu Specialty Restaurant Omoki Hanare Ginza Branch. The meal featured on this day included "Dashi Shabu-Shabu" and "Sukiyaki", two luxurious hot pot styles that allow diners to savor the meat dipped in two different broths. This dining report is a must-read for those seeking high-quality meat and a comfortable space in Ginza.
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Tempura Kitagawa is the Secret Basement in Ebisu Hiding an Amazing Omakase
Still a fledgling restaurant in the multigenerational world of Tokyo tempura, Kitagawa forges its own path, serving ingredients native to Shizuoka with the personal convictions of the man behind the counter.
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Hitsumabushi Nagoya Bincho: Easy-to-Book Restaurants for Nagoya Style Grilled Eel in Japan
Hitsumabushi Nagoya Bincho offers Nagoya style grilled eel at easily bookable locations in Nagoya, Tokyo, Osaka, and Fukuoka. From sightseeing areas to major shopping districts and station complexes, travelers can easily enjoy one of Nagoya’s most iconic local dishes during their trip.
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Savor the Season with Expert Skills at Edomae Yui | Shimonoseki, Yamaguchi (Omakase Sushi Near Fukuoka)
The chef, who honed his skills in Tokyo, fell in love with the ingredients of Shimonoseki, Yamaguchi Prefecture, and decided to relocate. Opened on March 1, 2026, Yui offers sushi that blends the rich seafood of the Kanmon Straits with Edomae techniques, and has quickly become a topic of conversation among food connoisseurs. Conveniently located just a 40-minute train ride from Fukuoka (Hakata Station), it is the perfect culinary day trip. With new accommodation facilities emerging nearby, this new base in a revitalizing area is captivating guests from around the world. Keep an eye on Shimonoseki’s new gourmet dawn.
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Where Kaiseki meets Fermentation: Experimental Washoku & Soba in Azabu-Juban at Hidden Gem Restaurant Honda
Honda Azabu-juban can be summed up in one word: eclectic. Its owner and mastermind, Chef Honda, is a sommelier, soba-artisan, and distinctly quirky guy wrapped in a cool chef package. For more than a decade, he has taken on independent challenges and devised menus that express his personality for guests’ enjoyment. In its current iteration, Chef Honda’s fermentation-forward course menu reinterprets Japanese food with creativity and confidence, blending classics with unexpected details that don’t fail to delight.
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New Articles
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Kaiseki Mita Basara Bettei : Wagyu Sukiyaki for Lunch in Roppongi, Tokyo
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The Best Unagi Restaurant in Tokyo: A Premium Hitsumabushi Experience at Sumiyaki Unafuji Tokyo Opera City
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DepTH Brianza: Delight is a Trip to Italy at this Azabudai Hills Restaurant
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![[2026] Top 5 Autumn Foliage Spots in Tokyo! Recommended Exquisite Dinners After Light-Ups and Strolls](https://rimage.savorjapan.com/svj/image/discover_oishii_japan/7204/article_head_150x105z.jpg?t=1785375302)
[2026] Top 5 Autumn Foliage Spots in Tokyo! Recommended Exquisite Dinners After Light-Ups and Strolls
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7 Restaurants in Ueno: Hidden Dining and Cafes Around Ueno Park
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Discover Restaurants By Area
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Tokyo Area
Japan's largest city, Tokyo, is the center of culinary culture in Japan. Countless Tokyo restaurants serve every kind of food imaginable and the Toyosu fish market keeps restaurants stocked with the nation's finest fish.
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Near Tokyo
Coastal areas, mountains and valleys surrounding Tokyo are bursting with tourist destinations, such as hot springs and ski slopes, where many unique foods are only available locally.
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Kyoto and Osaka Area
The cities of Kyoto and Osaka, together with their surrounding areas, have greatly influenced Japan's culinary culture since the 7th Century. The region is renowned for its entertainment, Kobe beef, and wide-ranging traditional dishes.
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Hokkaido Area
The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit. Popular dishes from Hokkaido include robatayaki (food slowly roasted on skewers) and Sapporo miso ramen.
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Northern Honshu (Tohoku)
The northern end of Japan's main island, Honshu, is renowned for its seasonal fruit and vegetables, nation-leading harvest of fish (especially tuna from Ohma), and delicious beef from Yonezawa, Sendai and Yamagata.
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Central Honshu (Chubu)
Chubu is in the center of Japan's main island, Honshu, and its culinary culture reflects its position between Japan's western and eastern halves. Delicious Hida beef, world-famous Mount Fuji and many acclaimed sake breweries are in Chubu.
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Western Honshu (Chugoku)
Chugoku, on the southwest of Japan's main island, is rich with diverse produce. Many of its products are praised as Japan's best, including Matsuba crabs from Tottori and oysters from Hiroshima. Its pears and muscats are also top grade.
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Shikoku
The mild climate of Shikoku is ideal for growing citrus fruit such as sudachi. Shikoku is also famous for Sanuki udon noodles, huge yields of tiger prawn from Ehime Prefecture and the best torafugu (tiger globefish) in the country.
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Kyushu
Western culture was first introduced to Japan through Kyushu, Japan's third largest island, where the influence of Portuguese and other western cuisine influenced the creation of a colorful culinary tradition.
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Okinawa and Ryukyu Islands
Okinawa, Japan’s southernmost prefecture, is a treasure trove of distinctive dishes and drinks that have become popular throughout Japan, including Okinawa soba, unique sushi toppings and Awamori distilled liquor.