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Find your sanctuary at Kowari from within a maze of buildings in central Sapporo. Let this chef entertain you and your palate with precious local wine pairings and visually stunning dishes featuring produce from his hometown of Minami-Kayane in Hokkaido. The beautiful, borderless cuisine showcases t ... (read more)
The door to this hard-to-find members-only restaurant opens to you after ringing an elusive bell. Noguchi Jiro is the lovechild of a chef who simply adores delicious food and who, with his unique worldview, has created a self-described ten-seat circus for entertaining very special guests – a comfort ... (read more)
Restaurant Mio Kojima offers a modern French cuisine that is unique in approach and experience. Experimenting with his library of spices and fermentation techniques, the chef creates an artful gastronomic experience using seasonal produce from across Japan. He also implements a number of ecological ... (read more)
Opening its doors in 2023, Hakunei is the latest addition to the top fine-dining group led by Ryoji Hayashi, the restaurateur behind the successes of Sazenka, Myojaku and Ippei Hanten. From flan de foie gras to straw-smoked venison, the 26-year old head chef Dai Hayashi showcases his delicate modern ... (read more)
A self-declared minimalist, Akai’s owner/chef holds few possessions, not even a business card – that traditionally essential item in Japanese culture. He values every life in every sense, carefully selecting local produce and working his culinary magic to maximize the innate flavors in their freshes ... (read more)
An artful modern French that vows to the highest aesthetics. From the extravagant decor to the 1,000-bottle wine collection, Chef Junichi Nakamine is committed to curate the finest gastronomic experience to every detail. The signature spring rolls are like flower-decorated gems, while the majestic a ... (read more)
Lashings of delectable ingredients and originality are the key to the successful formula at Ao, whose chef inserts his unique worldview into every element of dining. A free, slightly mischievous spirit with golden locks, he lacks a colorful resume but is determined to achieve accolades with cuisine ... (read more)
Middle by name but not in experience: the feeling of escape is so intense that you will forget where you are. Immerse yourself in this ornate restaurant with a view of the passing seasons along the romantic Kamo River of central Kyoto. The chef and owner’s astonishing international resume has inspir ... (read more)
One taste of this cuisine filled with respect for every last ingredient and you will understand why so many people adore Ode. Many may know the chef from earlier forays or have visited Ode during its five years since opening, but tireless work to elevate the cuisine and service to the next level has ... (read more)
With an outpouring of love for his hometown of Miyama and a familiarity since childhood with its wild grasses and wild game born from his mother's work making deli-style dishes, Chef Futa Kanda has opened his own restaurant in a highly dignified former bar in Gion, Kyoto. Antique rosewood chairs awa ... (read more)
A collaboration between chef Zaiyu Hasegawa of Den and chef Hiroyasu Kawate of Florilège, the restaurant focuses on its theme of "connect, tie, stick”, where the skewers express their original world. Both chefs have been awarded two stars and selected as one of the 50 best restaurants in Asia, makin ... (read more)
Guaranteed stimulation for all your senses, NARISAWA is the perfect opportunity to immerse yourself in authentic Japanese culture. The pioneering chef has created something that is impossible to categorize, thus a new genre called “Innovative Satoyama Cuisine” has been born. It’s about gratitude for ... (read more)
CHIUnE redefines your culinary perceptions with seemingly simple but stunningly presented dishes made by a chef who is often described as a prodigy. A look at his pedigree goes some way to explaining his talent, but there is something unique about his style that conveys both elegance and warmth. ... (read more)
Trusting nothing but his instinct, an ex-Japanese salaryman is embarking on a culinary challenge. Creating a kind of wonderland, the self-taught chef curates a truly unique dining experience that has won him a star in just 18 months. Augmented by his eclectic aesthetics and lively performance, class ... (read more)