Ranking
An editorial ranking of restaurants, cafés and bars: grades from A+ to F, price range, and the Tabelog score where one exists.
Places ranked: 2,446
Aichi Prefecture · Fine Dining
An eight-seat, Michelin three-star counter in Marunouchi, Nagoya, where chef Shōji Hijikata builds a restrained omakase around top seasonal produce, closing with famous clay-pot rice.
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Kyoto · Fine Dining
A long-standing, family-run beef kappo in Kyoto's Gion district. Yassan (安参) is famous for its omakase menu featuring exceptional raw beef sashimi and a signature slow-cooked beef tail, prepared according to century-old recipes.
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Tokyo · Fine Dining
A highly-regarded sushi counter in Akasaka known for its precise technique and sharp, red-vinegar rice. Kizaki offers a destination-level experience for connoisseurs of traditional Edo-mae sushi, but international guests should be aware of reports…
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Aichi Prefecture · Fine Dining
Kyoto-style kaiseki at a six-seat counter facing a courtyard with a stone lantern in Izumi, Nagoya. The draws are the refined dashi, the temple dish unpen and kakigori shaved by knife.
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Aichi Prefecture · Fine Dining
hape is a modern French restaurant in a timber farmhouse among rice fields in Hazamacho, Kasugai (Aichi). The chef grows the vegetables, cooks and serves alone, and the set courses are unusually good value.
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Ishikawa · Fine Dining
Sushi Kibatani (鮨 木場谷) is an eight-seat omakase counter in Kanazawa's Hikosomachi district, on the ground floor. Diners come for Edo-style sushi made with Japan Sea fish, and for the small plates served before the nigiri.
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Aichi Prefecture · Fine Dining
A ten-seat French counter in Hananoki, western Nagoya, on the ground floor of the Tenjinyama Building. A couple serves an 11–13 course seasonal menu built around a surprise pie and standout desserts.
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Fukuoka · Fine Dining
A celebrated soba counter in Fukuoka's Shirogane district, offering an educational exploration of rare sarashina noodles. The chef presents soba in various forms, from classic cold noodles to inventive soba-sushi, making for a memorable meal.
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Chiba · Fine Dining
A 10-seat, reservation-only Sichuan restaurant in Makuhari Hongo, Chiba, on the ground floor of the Mariotto Hongo building. A husband-and-wife team cooks courses around Chiba produce and finishes with a celebrated mapo tofu.
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Ibaraki · Fine Dining
A six-seat counter in Matsushiro, Tsukuba, on a second floor, where a Piedmont-trained chef cooks one omakase course of rustic regional Italian food with soft hand-made pasta and Tsushima conger eel.
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Aichi Prefecture · Fine Dining
A celebrated tempura counter in Nagoya's Moriyama ward, famous for its exceptional lunch course. For around ¥2,500, guests get a multi-piece tempura set fried to order, offering remarkable value for the quality.
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