Traditional Japanese / Kaiseki / Kappo Restaurants(558)
SEAT RESERVATIONNihonbashi Asada (Mitsui Garden Hotel Nihonbashi Premier)
Situated on the ninth floor of the Mitsui Garden Hotel Nihonbashi Premier, this restaurant is a true gem that seamlessly blends traditional Kaga cuisine with modern culinary artistry for a truly unforgettable dining experience.
SEAT RESERVATIONGodan Miyazawa
Learn a thing or two about Japanese history during an innovative omakase course dinner.
SEAT RESERVATIONDen
Chef Zaiyu Hasegawa’s down-to-earth choice of menu, along with his impeccable execution, has earned his restaurant 2 Michelin stars, and a Green Star for sustainability.
SEAT RESERVATIONMutsukari
This Michelin-starred gastronomic haven seamlessly crafts the pinnacle of traditional Kaiseki cuisine, creating an atmosphere that mirrors the sophistication of its upscale surroundings.
SEAT RESERVATIONNishiazabu Noguchi
Chef Shotaro Noguchi’s devotion to kaiseki is shown here at Nishiazabu Noguchi, where he pays homage to his extensive training in Japanese cuisine by adding his own unique touches — a culinary approach that has earned him a Michelin star.
SEAT RESERVATIONMiyasaka
This Michelin-starred Japanese gem stands as a testament to the artistry and precision of Japanese cuisine, capturing the essence of seasons in each delicate dish.
SEAT RESERVATIONTan
Taking its name from the Tango Peninsula in Kyoto, Tan’s close relationship with local producers upholds their mutual philosophy of sustainability.
SEAT RESERVATIONNara Nikon
With a practice informed by old masters, Chef Shimizu Shojiro earned two Michelin Stars by demonstrating that there is still space to play in the world of traditional Japanese cuisine.
SEAT RESERVATIONKuramoto Ryori Maruto Shoyu
Time, innovation, and flavor converge in an old soy sauce brewery that’s earned a Michelin Green Star. Kuramoto Ryori Maruto Shoyu is revitalizing taste buds while preserving a slice of Nara's history with every perfect dish.
SEAT RESERVATIONGinza Kitagawa
Featuring Shiga’s well-known Shinohara style, Ginza Kitagawa’s chefs paint a beautiful canvas of flavors. Each dish in the omakase course perfectly expresses the seasons visually and through flavorful Shiga ingredients.
SEAT RESERVATIONNihonryori Ichirin
Nihonryori Ichirin employs fresh Japanese produce to create omakase courses that fully represent the country’s beautiful seasons. These dishes are flavorful and paired perfectly with seasonal sake or tea, offering an unforgettable dining experience.
SEAT RESERVATIONOgawa (Nakagyo)
The flavors of tradition are still prominent in the dishes of this Japanese restaurant that is always seeking to evolve.
SEAT RESERVATIONMuromachi Wakuden
Witness your meal take shape during each step of the way at this performative kaiseki powerhouse.
SEAT RESERVATIONOryori Hatano
A kaiseki which respects the traditions of the craft, and received two Michelin stars for its efforts.
SEAT RESERVATIONSeisoka
Be rejuvenated by the peaceful atmosphere while dining at the most outstanding traditional kaiseki restaurant.
COURSE MENUYoyogi-Uehara Yu
The supplier comes first at this Yoyogi-Uehara kappo restaurant. Chef Yusuke Imoto’s culinary philosophy focuses on conveying the hard work and passion of his farmers, ranchers and fishermen to the customer with simple, unadorned dishes.
COURSE MENUShunsai Hayato
Cuisine fit for a king. Near the Korakuen Gardens, this Okayama restaurant keeps the cuisine of the feudal lords of fine otonosama-ryori alive. Feast on fresh sashimi and Chiya beef, a wagyu cattle so rare it bears the title of “phantom wagyu”.
COURSE MENUMinokichi Shinsaibashi Midosuji
The best of seasonal Kyoto-style cuisine rightfully enjoyed in traditional, folk-craft-filled dining rooms.
SEAT RESERVATIONHakata Sushi Takayama
Few culinary pairings capture harmony as beautifully as kaiseki cuisine and Edomae sushi, a blend mastered at Hakata Sushi Takayama.
COURSE MENUWARAYAKI funsista
Tradition meets change at this Gotanda restaurant, where seasonal fish, meats and vegetables are grilled over straw in traditional Kochi style. Ingredients are seared with intense but carefully controlled heat to bring out a delightful, smoky aroma.
COURSE MENUSawaichi Roppongi
A traditional Japanese restaurant in Roppongi, the seafood at Sawaichi is immaculate, whether grilled over binchotan charcoal, simmered or served as sashimi. Fine traditional joinery reinforces the sense of atmosphere.
COURSE MENUGinza Hakobune Daiginjyo SHIZUKU
The reputation of this Ginza venue primarily rests on its impressive 500-plus sake library, enhanced by the allure of a private dining experience and teamed with Hokuriku-Shinetsu-inspired seasonal kaiseki that stands on its own merits.
COURSE MENUKani Kani Land Kyoto Gion
Originally from Niigata, this restaurant brings the famed snow crab and king crab from off the Sea of Japan's frigid waters to the historic geisha district of Gion in Kyoto.
COURSE MENUMinokichi Takeshigero Hotel Granvia Kyoto
The Hotel Granvia Kyoto plays host to one of Kyoto’s most historic kyo-kaiseki restaurants, with over 300 years of history serving freshwater fish and other traditional dishes.
COURSE MENUKawabun
The oldest restaurant in Nagoya, a meal at Kawabun is a cultural experience in its own right. Enjoy fine traditional dining in the surroundings of a ryōtei which has entertained the Nagoya elite for over 400 years.
COURSE MENUImakoko
The bounties of Ishikawa Prefecture’s Noto Peninsula are masterfully prepared at this Shibuya establishment, founded and run by a world-class chef who once served at the Embassy of Japan in Bolivia.
COURSE MENUAkasaka Kenmochi
With seasonal produce sourced from all over Japan and served on traditional ko-imari porcelain, chef Makoto Kenmochi creates course menus that aim to tantalize all of his diners’ five senses.
COURSE MENUGanko Sanjo Honten
While its convenient riverside location, affordable prices and impeccable cuisine draw hundreds of customers a day, many also come to marvel at the traditional Japanese interiors of this Sanjo establishment.
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