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Tokyo
"Nogizaka Shin," approximately a 2-minute walk from Nogizaka Station on the Tokyo Metro, carefully explores the possibilities between Japanese cuisine and wine, offering essential pairings that harmonize with each dish. Free from formal titles, the restaurant continues to pursue the essence of Japanese cuisine and pairing, allowing even those less familiar with Japanese cuisine to sense its depth and appeal. While grounded in seasonality and culinary culture, the restaurant values both continuity and new ideas, and accommodates vegetarian and gluten-free diets. English-speaking staff is also available, with attentive, easy-to-understand service.
Japan, which is surrounded by the ocean, is a treasure trove of fresh seafood such as tuna, sea bream, and horse mackerel. One of the great pleasures of traveling is traveling to various parts of the country and enjoying seafood bowls at market cafeterias and seafood dishes at local restaurants. We'll introduce you to spots where you can eat delicious gourmet seafood.
All 15 facilities
今彩
"Konsai", located a 1-minute walk from Kagurazaka Exit 1, was opened by owner-chef Kumagai as "a place to relax in an oasis." The restaurant features a wooden interior with soft lighting, bamboo and diatomaceous earth walls, creating a cozy Japanese atmosphere. Specializing in seasonal ingredients, Imasai offers a unique blend of French and Japanese cuisine with a focus on "expressing seasonal cuisine in the Imasai style." Alongside customizable four-course meals, they also offer a diverse selection of à la carte dishes, making it a popular choice for special occasions like anniversaries and business meetings.
鮨割烹 久保
Set in a discreet Ginza location, the restaurant offers a single carefully composed course. The owner, whose restaurant has appeared in the Michelin Guide for four consecutive years, sources rare ingredients and seasonal delicacies through longstanding "connections" built over a culinary career, then applies refined experience and technique to each dish. Delicate kappo craftsmanship is balanced with polished nigiri in a course designed not only for the quality of each individual dish, but also for the seamless progression from one course to the next. The result is a richly layered dining experience shaped by the owner's focused approach to every plate.
和もと
A Japanese restaurant nestled in the heart of Ginza, Tokyo, this cozy establishment is run by a warm and welcoming husband-and-wife duo. Guests are treated to authentic Japanese cuisine lovingly prepared by the husband, while the gentle hospitality of the proprietress adds to the charm of the dining experience. Engaging in friendly conversation with the couple is part of the restaurant’s unique appeal, and the attentive service—such as having your tea promptly refilled—makes you feel right at home. With its relaxed and homey atmosphere, the restaurant welcomes everyone, whether you're a regular or a first-time visitor.
enoteca Rocco
Located in the quiet Shirokanedai area of Minato, Tokyo, this restaurant serves Italian cuisine made with seasonal ingredients sourced from trusted producers and markets. Its dishes highlight the natural qualities of each ingredient, using a range of cooking techniques to bring out their aroma, texture, and umami as the seasons change. After gaining experience at renowned restaurants in Japan, the owner-chef honed his skills in Italy and has continued studying regional cuisine and new cooking methods since returning to Japan. Maintaining close ties with producers, he expresses the appeal of each ingredient through his cooking.
築地すし鮮 総本店
Seasonal seafood is selected at its best each day, including whole bluefin tuna sourced from Tokyo Metropolitan Central Wholesale Market's Toyosu Market. Alongside the sushi chefs, Japanese cuisine chefs prepare not only nigiri but also dishes such as tempura and grilled items. A wide selection of sake and Japanese wine allows for pairings with seasonal seafood. The restaurant offers counter seats with a close view of the chefs at work, as well as tables and private rooms, making it suitable for dates, business meals, and other occasions.
浅草すし若 雷門店
"Asakusa Sushiwaka Kaminarimon" serves sushi made with fresh seafood sourced daily, along with seasonal dishes and a wide selection of alcoholic beverages. A longtime local favorite, the restaurant continues to attract many guests, offering a dining experience that captures the charm of Asakusa through its food. The second floor is available for private use, accommodating occasions such as memorial gatherings, banquets, and group meals. Chair seating is also provided, making the space comfortable and accessible for older guests.
わらやき屋 四万十川 新宿
Located just a 2-minute walk from Shinjuku Station, this restaurant specializes in bold straw-grilled dishes. Experience the rich flavors of Kochi Prefecture’s sea, mountains, and rivers, with the highlight being the straw-roasted Tosa Hachikin Jidori chicken, prized for its intense flavor and premium fat. The menu includes fresh seafood like sardines, horse mackerel, mackerel, kibinago (silver-stripe round herring from Sukumo Bay), and dorome (young sardines), a rare local delicacy. Inspired by the Shimanto River, the serene interior features diverse seating options. Enjoy sunken kotatsu seats with the calming sound of a flowing river, private rooms for two, or larger spaces ideal for group gatherings, making it suitable for any occasion.
岩佐寿し
A long - established sushi restaurant that continues from Tsukiji Market, located on the 3rd floor of Toyosu Market's Fisheries Intermediate Wholesale Building. With the motto of "Freshness First," the proprietress serves carefully selected seasonal seafood that remains fresh. The restaurant is so popular that even after its relocation, regular customers continue to visit it.
乃木坂しん
"Nogizaka Shin," approximately a 2-minute walk from Nogizaka Station on the Tokyo Metro, carefully explores the possibilities between Japanese cuisine and wine, offering essential pairings that harmonize with each dish. Free from formal titles, the restaurant continues to pursue the essence of Japanese cuisine and pairing, allowing even those less familiar with Japanese cuisine to sense its depth and appeal. While grounded in seasonality and culinary culture, the restaurant values both continuity and new ideas, and accommodates vegetarian and gluten-free diets. English-speaking staff is also available, with attentive, easy-to-understand service.
浅草おでん大多福
Founded as "Otafuku" (お多福) on the grounds of Tenryuzan Hozenji Temple in Osaka, the restaurant moved to Asakusa, Tokyo, in 1915, during an economic boom. With the wish to "bring greater happiness to more people," it changed the written form of its name to "Otafuku" (大多福), using the kanji 大, meaning "large." Having survived the Great Kanto Earthquake and the devastation of war, it has preserved its traditions for more than a century, serving time-honored flavors with warm hospitality—a fitting place to round out a day of sightseeing in Asakusa.
つきぢ神楽寿司 新館
"Tsukiji Kagura Sushi New building" is a casual sushi restaurant near the lively Tsukiji Outer Market, with an atmosphere that is also welcoming to families. While some menu items differ from those at the main restaurant, it continues the Edomae preparation techniques passed down over the years. The chefs visit the market themselves to check the freshness, seasonality, and condition of the fish each day, buying only ingredients that meet their standards and deciding how to prepare them after seeing the ingredients firsthand. The sushi is made with rice seasoned with an original red vinegar used for more than a decade, while seared items are grilled over a wire rack for a fragrant finish. Diners can choose individual pieces from around 40 types of toppings, along with sashimi, grilled, fried, and simmered dishes. The chefs' craftsmanship brings out the seasonal flavors of Tsukiji, adding a memorable moment to a day of travel.
築地すし鮮 浅草雷門店
"Tsukiji Sushisen Asakusa Kaminarimon" highlights the flavors of each season, sourcing seasonal seafood in good condition from the market every day. The selection changes with availability, including white-fleshed and silver-skinned fish, so the sushi reflects what is at its best that day and season. Counter seats offer a view of skilled sushi chefs at work, while the restaurant is also suited to meals during sightseeing in Asakusa or time with someone special.
銀座 四代目 高橋屋
With a history spanning approximately 150 years, this long-established kappo restaurant is known as a distinguished dining destination that has quietly welcomed prominent figures from the kabuki world and other fields. Selected in the Michelin Guide Tokyo for three consecutive years beginning in 2024, the restaurant’s eel dishes embody a tradition passed down through generations. Guided by the philosophy of "the most meticulous preparation in Japan," every step—from ingredient selection to the final grilling process—is carried out without compromise. Preparing a single eel, including the careful removal of fine bones, takes approximately 2 hours and is part of a seven-stage process. With unwavering attention to ingredients, technique, tableware, and atmosphere, the restaurant pursues excellence in every detail, creating a setting that feels like a small gallery where cuisine and artistry meet.
鰻の刻
This Japanese restaurant stands approximately a 2-minute walk from Nogizaka Station on the Tokyo Metro. The rare "Unagi Kaiseki," limited to 10 servings at lunch, features "Amakusa Ai Unagi," raised in seawater from the Amakusa-nada Sea in southwestern Kumamoto. Combining the qualities of both farmed and wild eel, this approach focuses on direct grilling, bringing out its rich fat and distinctive texture and accentuating its fragrance and umami. The course begins with a small appetizer and continues to the main dish, with each plate carefully prepared to reveal the many expressions of eel while honoring Japanese culinary techniques and seasonality.
和バル biroku
"Biroku, Japanese Bar" is located near Odakyu Machida Station, an area packed with restaurants. The owner personally stocks around 200 varieties of sake, and the bar has a constant lineup. The bar focuses on pairings, offering sake that complements each dish. Despite being located underground, the spacious interior features counter seating, couple seats, table seats, and private rooms, all in a modern Japanese yet refined atmosphere. Suitable for occasions ranging from dates and business dinners to after-work gatherings, it invites guests to savour exquisite dishes and sake elegantly served in champagne glasses, creating moments filled with smiles.
