Group restaurants in Japan: corporate dining in Tokyo, Kyoto and Osaka

Happo-en

Shirokanedai · 八芳園

A Shirokanedai event estate built around a Japanese garden of roughly 33,000 m² dating back to the Edo period. It holds around ten banquet halls, including the Hakuho-kan pavilion with its 144-tatami main room, and the Kochuan ryotei, set in the former villa of industrialist Fusanosuke Kuhara, where every private room looks onto the garden.

Groups up to 450 paxKochuan: seasonal kaiseki at ¥22,000, ¥27,500 or ¥33,000 per person

Gonpachi Nishi-Azabu

Nishi-Azabu · 権八 西麻布

A large Japanese restaurant in Nishi-Azabu set in a traditional timber-house interior, internationally famous for inspiring a scene in Kill Bill. Soba, yakitori, tempura and sushi are shared in a lively atmosphere, open late into the night. The venue seats around 260 in total.

Groups up to 204 paxBanquet courses: ¥4,950, ¥7,700 and ¥13,200 per person, tax included

Kaseiro Shinkan (Yokohama Chinatown)

Yokohama – Chinatown (Kanagawa) · 華正樓 新館

The annex of Kaseiro, a Peking-cuisine house founded in 1939 and one of the historic names of Yokohama's Chinatown. The Shinkan has a ground-floor 'grill' dining room serving à la carte and set courses, and upstairs banquet rooms in Chinese décor, from small rooms to a hall for 160. House-oven Peking duck and Kesennuma shark fin are among the specialities.

Groups up to 160 paxCourses from ¥4,180 to ¥33,000 per person

Funasei Yakatabune

Kita-Shinagawa (Shinagawa) · 屋形船 船清

An operator of yakatabune, the traditional covered boats where dinner is served on the water, based in Kita-Shinagawa, once the first post town on the Tokaido. Its charter fleet runs from 32 to 120 places, on chairs or sunken-kotatsu seating, all with an observation deck. The roughly 2.5-hour cruise moors off Odaiba, then heads up the Sumida River to around Eitai Bridge, facing the Skytree.

Groups up to 120 paxCharter boat: from ¥13,000 to ¥22,900 per person, including cruise, meal, free-flow drinks and tax

TOKYO NODE DINING

Toranomon

An all-day restaurant on the 45th floor of Toranomon Hills Station Tower, next to the Arrival Hall of TOKYO NODE, Mori Building's event center. Classic Italian cooking with regional Japanese produce, an open kitchen and a natural wine list; 70 seats, open 11:00 to 22:30.

Groups up to 70 paxLunch: ¥2,800 to ¥5,500 per person

SHUNJU Tameike-Sanno

Nagatacho / Tameike-Sanno (Sanno Park Tower 27F) · 春秋 溜池山王

A contemporary izakaya from the SHUNJU group on the 27th floor of Sanno Park Tower, directly connected to Tameike-Sanno and Kokkai-gijidomae stations. Seasonal Japanese cooking and charcoal grilling in a 210-seat space with a window counter, tables and sunken-kotatsu private rooms, plus a private floor with a city view.

Groups up to 40 paxPlans with free-flow drinks: from ¥10,000 to ¥17,000 per person

Ginza Ukai-tei

Higashi-Ginza · 銀座うかい亭

An upscale teppanyaki in Higashi-Ginza, a minute from the station, opened in 2003 in an interior blending Art Nouveau with Japanese and Western antiques. Japanese Black wagyu is cooked on a circular griddle in front of guests, alongside seasonal seafood and vegetables.

Groups up to 21 paxLunch: ¥13,200 to ¥19,800 per person

Seryna Honten (Roppongi)

Roppongi · 瀬里奈 本店

A shabu-shabu house opened in 1961 in Roppongi, specialising in Kobe beef and crab and registered as an approved outlet by the Kobe Beef promotion council. It spreads over three floors with 140 seats in the dining rooms and eleven private rooms, a bar lounge on the 3rd floor and, in the basement, the group's Mon cher ton ton teppanyaki.

Groups up to 16 paxÀ la carte: Kobe beef shabu-shabu or sukiyaki ¥30,800, wagyu-and-crab shabu-shabu from ¥15,400, charcoal Kobe sirloin ¥39,600

Kyobashi Isehiro (Main Store)

Kyobashi (Tokyo Station) · 京橋伊勢廣 本店

A yakitori house founded in 1921 in Kyobashi, five minutes from Tokyo Station. Whole birds arrive every morning and are butchered in-house, then grilled over ubamegashi binchotan charcoal with selected Senju leeks and shiitake. In the evening only set courses are served, including the twelve-item full course that works through the whole bird.

Groups up to 12 paxDinner: courses from ¥8,000 to ¥10,000 per person

Yamariki Honkan

Morishita · 山利喜 本館

A century-old izakaya in Morishita, open since 1925 right by the subway exit and famous for its nikomi: offal simmered for more than six hours in Hatcho miso and wine, served with garlic toast. A long list of yakiton (grilled pork offal skewers) and a surprisingly deep wine list complete the experience. Ranked among Tabelog's top 100 izakaya and featured by Eater.

Groups up to 10 pax

Tofu Shokudo

Ebisu · 豆富食堂

An Ebisu address devoted entirely to tofu, three minutes from the station's west exit. At lunch it serves simple, healthy tofu set meals; in the evening it turns into a tavern where tofu comes as small sharing plates with sake and beer. The kitchen puts okara, the by-product of tofu making, to use in everything from bread to donuts. Featured on Eater's map of Tokyo's best restaurants.

Groups up to 8 paxLunch: set meals from ¥1,320 to ¥2,090 tax included

CÉ LA VI Tokyo

Shibuya (Tokyu Plaza Shibuya) · セラヴィ東京

A rooftop on the 17th and 18th floors of Tokyu Plaza Shibuya, the Tokyo outpost of the brand born in Singapore. Three spaces share the top: the Restaurant & Skybar, serving contemporary Asian food to share or as a set course, the Club Lounge with DJs, and the more casual BAO by CÉ LA VI. The open-air terraces look over the Shibuya towers and, on clear evenings, to Tokyo Tower.

On requestSeasonal course: dinner ¥11,000, lunch ¥8,800 per person

Ensui

Nakameguro · 炎水

Two Michelin Stars 2026 (promoted)

A Japanese restaurant in Nakameguro promoted to two stars in the Michelin Guide Tokyo 2026. "Flame and water": the chef celebrates the two foundations of Japanese cuisine, charcoal fire and the water of dashi, made with water brought from Kagoshima, aged kombu and high-grade bonito. The simmered course is the pride of the house.

On requestDinner: omakase from ¥35,000 to ¥60,000 per person depending on the season

apothéose

Toranomon · アポテオーズ

A French fine-dining restaurant on the 49th floor of Toranomon Hills Station Tower, within TOKYO NODE. Chef Keita Kitamura, who trained for eight years under Yoshihiro Narisawa before leading several Paris kitchens (including ERH, starred in 2019), opened it in 2023 on his return to Japan. His cooking applies French technique to produce sourced directly from growers across Japan, through a single menu adjusted daily.

On request

Balcony by 6th

Azabudai

An all-day restaurant on the 3rd floor of Azabudai Hills Tower Plaza, with a planted terrace and an open kitchen. Breakfast, lunch, café service (pancakes and Basque cheesecake carried over from the former 6th by Oriental Hotel), Italian-inspired dinner and a bar until 23:00. Directly connected to Kamiyacho Station (Hibiya Line).

On requestLunch: courses from ¥3,600 per person

Ginza Tenichi (Main Store)

Ginza · 銀座天一 本店

A tempura house founded in 1930 in Ningyocho and based in Ginza since 1932, which early on moved to counter service, with tempura fried in front of the guest. The main store now occupies the HULIC &New GINZA NAMIKI 6 building on Namiki-dori, with a large counter, rooms with their own private counters and a wine list chosen to match the frying.

On requestDinner: courses from ¥16,500 to ¥27,500 per person

Hakuun

Minami-Aoyama · 伯雲

Two Michelin Stars 2026 (promoted)

A Japanese restaurant in Minami-Aoyama, promoted to two stars in the Michelin Guide Tokyo 2026. Its name, Zen for "white cloud", signals a free-flowing approach to kaiseki: bonito shaved and dashi drawn in front of guests, soups served at the perfect moment, and beef and game charcoal-grilled or straw-roasted.

On request

Nishiazabu Sushi Shin

Nishi-Azabu · 西麻布 鮨 真

Two Michelin Stars 2026 (promoted)

A Nishi-Azabu sushi counter run by chef Shintaro Suzuki, promoted from one to two stars in the Michelin Guide Tokyo 2026. Inspectors praise a highly precise technique, with hidden knife cuts that help seasoning and warmth reach the fish. A classic, intimate and highly sought-after omakase.

On requestDinner: omakase ¥33,000 per person

Ochiairo Steakhouse Tokyo

Azabudai · おちあいろうステーキハウス東京

Counter teppanyaki in Azabudai Hills Tower Plaza, the Tokyo outpost of the steakhouse at the Ochiairo ryokan (Izu, founded 1874). Kuroge wagyu and seasonal produce are grilled in front of guests, alongside updated yoshoku dishes supervised by Hokuto Hasegawa, a former private chef to the French President. Black-and-gold interior.

On requestLunch: from ¥4,800 per person

Sushi Azabu

Azabudai · 鮨麻布

An edomae sushi counter in Azabudai Hills, the parent of the AZABU restaurants in Manhattan and Miami Beach, both awarded a Michelin star. Fish bought daily at Toyosu, an omakase of about 15 items at lunch and 20 at dinner, in a room hung with calligraphy by Rintaro Hashiguchi.

On requestLunch: ¥4,800 to ¥9,800 per person

The Lovers' Lounge

Azabudai

A bar-lounge in Azabudai Hills Tower Plaza: a café with light meals from 11:00 to 17:30, then a bar until 23:00 with Japanese whiskies from every region, beers, signature cocktails and seasonal drinks. Deep sofas and low lighting.

On request

The Peak Lounge & Bar (Park Hyatt Tokyo)

Nishi-Shinjuku · ピーク ラウンジ & バー（パーク ハイアット 東京）

The 41st-floor lounge of Park Hyatt Tokyo, beneath the glass atrium and around its bamboo garden, fully reworked during the hotel's 19-month renovation and reopened in December 2025. Paris studio Jouin Manku designed the new space, anchored by a single-block marble bar, and the cocktail menu celebrates the diversity of Japan's regions. Featured on Eater's Tokyo map.

On requestAfternoon tea: ¥9,900 per person, tax included, plus 15% service

THE SODOH HIGASHIYAMA KYOTO

Higashiyama · ザ ソウドウ 東山 京都

The former residence of painter Takeuchi Seiho, built in 1929 at the foot of the Yasaka pagoda and converted in 2003 into a restaurant and event venue, on an estate of about 6,600 m². It now houses KURO KYOTO, seasonal Japanese cuisine created with Tokyo's Kurogi, the Sushi Azabu Higashiyama counter, and a bar with a terrace facing the pagoda.

Groups up to 144 paxBanquets: ¥10,000 to ¥30,000 per person, free-flow drinks included

Kikusuiro

Nara · 菊水楼

A ryotei founded in 1891 in front of the first torii of Kasuga Taisha shrine in Nara, on the former site of Kofuku-ji's Kozen-in. The wooden building, a Registered Tangible Cultural Property, keeps coffered ceilings and parts salvaged from temples. Seasonal kaiseki in private rooms: ¥16,500 at lunch and ¥22,000 at dinner, tax and service included.

Groups up to 100 paxKaiseki: ¥16,500 per person at lunch, ¥22,000 at dinner

Ganko Takasegawa Nijoen

Kiyamachi-Nijo · がんこ 高瀬川二条苑

A large restaurant set in a historic residence on the Takase River, near Kyoto Shiyakusho-mae station, arranged around a Japanese garden with flowing water. Kaiseki and sukiyaki are served in a dozen private rooms, from intimate spaces to a large banquet hall.

Groups up to 88 paxKaiseki banquets: ¥9,000 to ¥30,000 per person

Nanzenji Junsei

Nanzen-ji (Okazaki) · 南禅寺順正

A yudofu house in front of Nanzen-ji Temple, on grounds that include the Junsei Shoin, an 1839 medical school listed as a Registered Tangible Cultural Property, and a strolling garden of about 4,000 m² lit up in the evening. Hot-pot tofu, yuba and soy-centred kaiseki menus are served.

Groups up to 88 paxYudofu sets: ¥3,850 to ¥9,350 per person

Moritaya Kiyamachi

Kiyamachi-Sanjo (Kamo River) · モリタ屋 木屋町店

A sukiyaki house founded in 1869 by a Kyoto butcher, set on the Kamo River in a sukiya-style building at the end of a stone-paved lane just north of Sanjo. Selected kuroge wagyu as sukiyaki, shabu-shabu, oil-yaki or steak, rooms facing the garden or the river and, in summer, a large kawayuka terrace.

Groups up to 65 paxSukiyaki / shabu-shabu: ¥7,700 to ¥17,600 per person

Kikunoi Honten

Higashiyama · 菊乃井 本店

Three Michelin Stars 2026

The Murata family's ryotei at the foot of the Higashiyama hills, a benchmark of Kyoto kaiseki holding three stars in the 2026 Michelin Guide, as it has in every Kyoto edition since the first in 2010. Tatami rooms, an inner garden and exceptional tableware make it a complete immersion in ryotei culture.

Groups up to 40 paxLunch: ¥16,500 to ¥110,000 per person

Pontocho Robin

Pontocho · 先斗町 魯ビン

A seasonal Japanese restaurant in Pontocho alley, overlooking the Kamo River and the Higashiyama hills. In summer it sets up a kawayuka terrace over the water (May to mid-October in 2025). Tatami rooms and private rooms with sunken tables, with a menu focused on seafood and oysters.

Groups up to 25 paxBanquets: ¥8,800 to ¥16,500 per person depending on the course

Kikunoi Roan

Kiyamachi (Shijo) · 露庵 菊乃井

Two Michelin Stars 2026

Kikunoi's kappo outpost on Kiyamachi-dori near Shijo, holding two stars in the 2026 Michelin Guide. Unlike the flagship ryotei, all preparation happens at the counter in front of guests, in keeping with the name "Roan", which evokes complete transparency. Diners chat with the chefs while enjoying dishes straight from the kitchen.

Groups up to 20 paxLunch: ¥13,200 or ¥16,500 per person

Sokkon Fujimoto

Nakagyo (Kawaramachi) · 即今 藤本

One Michelin Star 2026 (promoted)

A kappo restaurant in central Kyoto, promoted to one star in the Michelin Guide Kyoto Osaka 2026. The chef practices tea ceremony, flower arrangement and calligraphy as disciplines of self-cultivation; "sokkon", a Zen phrase about valuing the present moment, guides the cooking, the spare setting and the service.

Groups up to 9 paxOmakase: ¥34,500 per person

K36 The Bar & Rooftop

Kiyomizu (The Hotel Seiryu Kyoto Kiyomizu) · K36 ザ バー＆ルーフトップ

A bar and rooftop on the top floor of The Hotel Seiryu Kyoto Kiyomizu, the former Kiyomizu Elementary School built in 1933 on the Kiyomizu slopes. The open-air terrace gives a panoramic view of Kyoto and a close-up of the Yasaka pagoda (Hokan-ji); indoors, The Bar occupies a former classroom. Drinks list created with Kyoto bartender Minoru Nishida.

On requestEvenings from about ¥5,000 per person

Hirobun

Kibune · ひろ文

A restaurant-inn in Kibune, in the valley north of Kyoto, next to the Yui-no-yashiro shrine of Kifune-jinja. From May to late September guests dine on a kawadoko, a tatami platform built over the stream facing a waterfall; from October to April, around the irori hearth. It is also the only house in Kibune serving nagashi-somen.

On requestKawadoko kaiseki: ¥10,890, ¥14,520 or ¥20,570 per person

Kushikura Honten

Takakura-Oike (Karasuma) · 炭火串焼き 串くら 本店

A binchotan-charcoal chicken skewer restaurant in a machiya over a hundred years old, on Takakura-dori just north of Oike. Alongside yakitori glazed with the house sauce come obanzai of Kyoto vegetables, a soy-milk hot pot and seasonal dishes, in rooms overlooking small inner gardens.

On requestCourses ¥3,000 to ¥6,000 per person

Minokichi Honten Takeshigero

Awataguchi (Okazaki / Higashiyama) · 京懐石 美濃吉本店 竹茂楼

The flagship of Minokichi, one of Kyoto's oldest kaiseki houses (founded in 1716), rebuilt in 1992 at Awataguchi between Okazaki and Higashiyama. A sukiya-style main building with a staged great hall, and the Gassho-kan, a thatched farmhouse moved from Gokayama, surround a bamboo garden. House speciality: grilled eel.

On requestDinner: kaiseki ¥16,200 to ¥27,000 per person

Tempura Matsu

Umezu (Arashiyama / Matsuo) · 天ぷら 松

A family-run restaurant in western Kyoto, near Matsuo Taisha shrine and a few minutes from Arashiyama, known for an omakase that goes well beyond tempura: seasonal produce, creative presentations and a warm welcome. A connoisseur's address, away from the bustle of the center.

On request

Kobe Motomachi Betsukan Botanen

Kobe – Motomachi / Nankinmachi (Hyōgo) · 神戸元町 別館牡丹園

A large Cantonese restaurant in Motomachi, on the edge of the Nankinmachi Chinatown, two minutes from Motomachi and Kyu-Kyoryuchi-Daimarumae stations. Traditional Cantonese cooking: minced pork in lettuce leaves, shark fin, dim sum, with oyster sauce and condiments made in-house. 160 covers over three floors.

Groups up to 160 pax

DRAWING HOUSE OF NAKANOSHIMA

Nakanoshima · ドローイング・ハウス・オブ・ナカノシマ

A French-style yoshoku bistro opened on 20 February 2026 in the basement of the Osaka City Central Public Hall, the 1918 brick landmark designated an Important Cultural Property, in the middle of Nakanoshima island. 157 seats (121 inside, 36 on the terrace), works by Osaka-born artist Iori Nagashima, and menus created with Osaka chefs, including Tomokazu Oya of Sui Oya.

Groups up to 121 paxLunch: set plates from ¥1,450 to ¥1,900

Kitano Club

Kobe – Kitano (Hyōgo) · レストラン北野クラブ

A French restaurant founded in 1957 on the Kitano hillside, originally a jazz and dance club where guests dined overlooking the city; renamed KITANO CLUB for its 50th anniversary. Cooking by grand chef Masanori Tani, a panoramic view over Kobe and the port, and several function rooms on two levels, including a club hall with a stage.

Groups up to 80 paxGroup plans: buffet ¥8,000–10,000, seated dinner ¥13,000–18,000, all-floor banquet ¥20,000–30,000 per person

Mouriya Honten

Kobe – Sannomiya (Hyōgo) · モーリヤ本店

A historic Kobe beef house, serving it at the same address since 1885 (Meiji 18), a five-minute walk from JR Sannomiya Station. Old-style teppanyaki seasoned with little more than salt and pepper, a stone-and-wood dining room over three floors and a list of more than a hundred wines.

Groups up to 50 paxDinner: Kobe beef Course B from ¥9,090 to ¥35,550 per person

Kani Doraku Dotonbori Honten

Dotonbori · かに道楽 道頓堀本店

Dotonbori's crab institution, recognizable by the famous giant moving crab above its entrance. Snow crab set menus served as hot pot, grilled, as sashimi or tempura, across several floors with tables, tatami, sunken tables and private rooms.

Groups up to 20 paxDinner: crab courses from ¥6,600 to ¥28,600 per person

Empathie

Temma

One Michelin Star 2026 (new)

A ten-seat French counter in Temma, opened in May 2025 by chef Yuji Tsuji and starred in its first appearance in the Michelin Guide Kyoto Osaka 2026. Deliberately simple preparations let the ingredients speak, and the chef explains the idea behind each dish himself.

Groups up to 10 pax

Teruya

Tanimachi 9-chome · 照屋

Two Michelin Stars 2026 (promoted)

A seven-seat kappo counter in Tanimachi 9-chome, opened in 2018 by chef Katsunori Teruya and promoted to two stars in the Michelin Guide Kyoto Osaka 2026, the only Osaka promotion to that level this year. Delicate dashi, meticulous unseen work and a fine collection of antique and contemporary tableware.

Groups up to 8 paxSingle course: ¥28,800 per person

Kobe Plaisir Honten

Kobe – Sannomiya (Hyōgo) · 神戸プレジール本店

A teppanyaki restaurant opened in 2008 near Ikuta Shrine and run directly by JA Zen-Noh Hyogo, the prefecture's agricultural federation: Kobe beef and vegetables from Hyogo growers, cooked in front of guests. Renovated in 2018, it has a main teppan counter, a table hall, private rooms and a lounge for dessert.

Groups up to 8 paxDinner: Kobe beef teppanyaki courses from ¥17,710 to ¥32,010 per person

Sushi Shigenaga

Kitashinchi · 鮨 重永

One Michelin Star 2026 (new)

An eight-seat sushi counter in Kitashinchi, opened in 2021 and newly awarded one star in the Michelin Guide Kyoto Osaka 2026. The Kagoshima-born chef sources mainly from Kyushu (Amakusa in particular) and from Osaka's Tsuruhashi and Kuromon markets; his Satsuma cut-glass sake cups nod to his roots.

Groups up to 8 paxDinner: omakase ¥26,400 per person

Hachi

Uehonmachi · 日本料理 八盂

One Michelin Star 2026 (new)

A Japanese restaurant in Uehonmachi set in a refined, modern sukiya-style space, newly awarded one star in the Michelin Guide Kyoto Osaka 2026. Sashimi showcases knife skills, binchotan charcoal grilling is expertly handled, and even the handmade soba conveys the season.

Groups up to 6 paxLunch and dinner: omakase course ¥33,000 per person

Chibo Dotonbori Building

Dotonbori · 千房 道頓堀ビル店

The flagship of Chibo, the okonomiyaki chain founded in Osaka in 1973, fills an entire building in Dotonbori: six floors of griddle tables, tatami rooms with low tables and a teppan counter, about 200 seats in all. The 7th floor houses CHIBO Diversity, a dining room run as Muslim & Vegetarian Friendly.

On requestÀ la carte: okonomiyaki from ¥1,480

Koraibashi Kitcho

Kitahama / Koraibashi · 高麗橋 𠮷兆 本店

The original house of Kitcho, founded by Teiichi Yuki: after a first restaurant in Shinmachi in 1930, he moved in 1949 to Koraibashi, into the former home of an art dealer. Rebuilt and reopened in July 2019, the building recreates the tatami rooms of the old house, including a large hall with a Noh stage. Kaiseki cooking in the spirit of the tea ceremony.

On requestDinner: kaiseki from ¥56,925 per person

Kushikatsu Daruma Shinsaibashi

Shinsaibashi · 串かつだるま 心斎橋店

The Shinsaibashi branch of Daruma, the kushikatsu house founded in 1929 in the Shinsekai district and now the emblem of this Osaka speciality. Breaded skewers fried to order, a shared house sauce you dip into only once, and a loud, cheerful atmosphere: one of the chain's largest dining rooms, with 148 seats, 142 of them at tables.

On requestAverage spend: ¥1,500 to ¥2,500 per person

Hakata Ryotei Chikae

Daimyo · 博多料亭 稚加榮

A ryotei founded in 1961 in Daimyo, in the former residence of a coal magnate. On the ground floor, a large counter wraps around a big fish tank; upstairs, traditional tatami rooms host banquets and business dinners. Also famous for its mentaiko.

Groups up to 100 paxDinner: kaiseki from ¥9,900 to ¥22,000 and omakase from ¥12,000 to ¥33,000 per person

Hakata Motsunabe Ooyama Honten

Tenyamachi (Hakata) · 博多もつ鍋 おおやま 本店

The original branch of the Ooyama chain, a Fukuoka benchmark for motsunabe. Guests enter through a small lantern-lit lane; 180 seats over three floors, all at horigotatsu tables. The motsunabe, made only with wagyu small intestine, comes in miso, soy or mizutaki-style broth and ends with champon noodles.

Groups up to 72 paxSet menus from ¥4,500 to ¥7,600 per person

Shinmiura Hakata Honten

Sekijōmachi (Hakata) · 新三浦 博多本店

A mizutaki house founded in 1910, one of the oldest in Hakata. The white broth, simmered all day from chicken and water, is tasted on its own first, then with the chicken and vegetables, and finally poured over rice. Every seat is in a private or semi-private room, some overlooking the Mikasa River.

Groups up to 60 paxDinner: courses at ¥8,800 and ¥12,100 per person

Nakasu Hakatabune

Nakasu · 中洲 はかた舟

Fukuoka's only yakatabune, running on the Naka River for over 35 years. Two boats: a Japanese boat with tatami and horigotatsu seating (42 guests) and 'La Belle Époque', a Western-style boat with a bar counter (25 guests). Two-hour cruises around Nakasu with dinner served on board, boarding at Deai Bridge.

Groups up to 42 paxTwo-hour cruise with dinner: courses from ¥6,600 to ¥15,400 per person

GohGan

Sumiyoshi (Hakata) · GohGan

A collaboration between chef Tsuyoshi Fukuyama (Goh, a starred Fukuoka restaurant) and chef Gaggan Anand, a leading name in creative Indian cuisine. On the ground floor of the 010 Building in Hakata, with an open kitchen, 40 indoor seats and a terrace on the Naka River; the menu blends French technique with Indian spice.

Groups up to 40 paxDinner: courses at ¥8,800 and ¥14,300 per person

Bay – The Ritz-Carlton, Fukuoka

Daimyo (The Ritz-Carlton, Fukuoka) · Bay（ザ・リッツ・カールトン福岡）

The signature bar on the 24th floor of The Ritz-Carlton, Fukuoka, in Fukuoka Daimyo Garden City. A design inspired by the ships of Hakata Bay, an open-air terrace facing the sunset, a DJ every evening, house cocktails and charcoal-grilled small plates using Kyushu produce.

On requestPriced by the drink

iiTo Tenjin

Tenjin (One Fukuoka Bldg.) · iiTo 天神

A large food hall in the basement of One Fukuoka Building, Tenjin's new landmark complex that opened in 2025. Eight eateries and 480 seats (45 of them standing), from Italian to omurice, open 11am to 11pm, with lighting and music that shift through the day. Featured in Time Out's Fukuoka guide.

On request

Kawataro Nakasu Honten

Nakasu · 河太郎 中洲本店

A live-seafood restaurant founded some sixty years ago, which claims to have created Yobuko squid ikizukuri and to be Japan's first restaurant built around a fish tank. On the ground floor, counters circle a large pool of swimming squid; upstairs are banquet halls and tatami rooms. Seafood from the Genkai Sea is prepared to order.

On requestDinner: kaiseki courses at ¥7,700, ¥11,000 and ¥16,500 per person

Nakasu Yatai

Nakasu · 中洲屋台

The row of street stalls set up every evening along the Naka River on Nakasu island. Fukuoka has more than 100 yatai, which typically open around 6pm and serve ramen, oden, gyoza, yakitori or tempura in a few square meters, with guests sharing the counter with regulars. A defining Fukuoka experience.

On request

Tenjin Norengai

Tenjin (One Fukuoka Bldg.) · 天神のれん街

An alley-style collection of seven restaurants in the basement of One Fukuoka Building, designed like a neighborhood lane: Hakata ramen, chicken-skin yakitori, motsunabe and other local specialties. Open 11am to 11pm, it offers Fukuoka's food culture in one place.

On request

Ryotei Naha (Ryukyu cuisine & dance)

Tsuji (Naha) · 料亭 那覇

A long-established ryotei based since 1956 in Tsuji, Naha's former entertainment quarter. The whole building is made of private rooms, 35 in all, from small rooms for two up to the third-floor hall with stage for 350 guests. The house dancers perform Ryukyu dances and folk songs in any room, alongside courses that blend Ryukyu cooking with Japanese technique.

Groups up to 350 paxDinner: courses from ¥6,000 to ¥15,000 per person

The Grill (Sheraton Okinawa Sunmarina Resort)

Onna – Sheraton Okinawa Sunmarina Resort · ザ・グリル（シェラトン沖縄サンマリーナリゾート）

A grill restaurant on the ground floor of the restaurant wing at Sheraton Okinawa Sunmarina, in Onna, facing Sunmarina beach and the sunset over the East China Sea. It has 228 seats, 44 of them on the terrace, an open kitchen where guests watch the chefs at work, and a menu built on Okinawan produce: barbecue courses, steaks, local fish and Agu pork.

Groups up to 200 paxDinner: barbecue courses from ¥7,000 to ¥13,000 per person

Yotsutake Kume (Ryukyu cuisine & dance)

Kume (Naha) · 琉球料理と琉球舞踊 四つ竹 久米店

A long-established Naha restaurant devoted to Ryukyu cuisine and classical Okinawan dance, performed on stage every evening. Around 122 seats, halls that can be reserved for groups, a 200-inch screen for presentations and a stage that works for award ceremonies.

Groups up to 122 paxDinner with dance: courses from ¥6,600 to ¥16,500 per person

Ishigakijima Kitauchi Farm Hamasaki (yakiniku)

Ishigaki · 焼肉 石垣島きたうち牧場 浜崎本店

A yakiniku restaurant run by Kitauchi Farm, which has raised cattle on Ishigaki since 2008 near Kabira Bay. The house serves only black wagyu heifers, fed mainly on barley and fattened for at least 36 months (40 months for the Premium Beef 40 range), about six animals a month. Located in Hamasaki-chō, the restaurant has 120 seats.

Groups up to 120 pax

Aguya (sanshin live & Agu pork shabu-shabu)

Ishigaki · 島唄三線ライブ×島豚しゃぶしゃぶ あぐー家

An izakaya in central Ishigaki, five minutes' walk from the 730 intersection and the entrance to Euglena Mall, combining Yaeyama island cooking with a sanshin island-song live show twice a night. The specialty is shabu-shabu of Ishigaki Agu, a rare Ryukyu pork bought directly from a farm on the island, sliced to order and served with broth, shikuwasa ponzu, island vegetables, mozuku seaweed and island tofu. The room, one of the largest on the island, is shoes-off and mixes tatami, sofa and chair seating for up to 70.

Groups up to 70 paxÀ la carte: Agu shabu-shabu tasting set at ¥2,950 per person, Yaeyama dishes from ¥290 to ¥680

Kinshishi (private-room Agu shabu-shabu)

Matsuyama (Naha) · 個室しゃぶしゃぶ 金しし

A shabu-shabu restaurant in Matsuyama, Naha, where every table is in a private room: a horigotatsu room, a raised-tatami room and a zashiki room, the largest seating 16. Kin Agu pork, raised on a fermented feed developed by the house, is dipped in a bonito broth with island vegetables. One room has walls of Okinawan earth (red clay, coral, lime), and the tableware includes Ryukyu glass from Seiichi Sueyoshi's Ginga series.

Groups up to 16 paxDinner: courses from ¥7,500 to ¥15,000 per person

Captain's Inn Kokusai-dori (teppanyaki steak)

Kumoji / Kokusai-dori (Naha) · キャプテンズイン 国際通り店

A teppanyaki steakhouse on Kokusai-dori, moved here in 2005 by a house founded in Higashimachi, and a fixture of Okinawa's steak culture. Across two floors and about 130 seats with ship-themed décor, each table surrounds a griddle where a dedicated chef cooks beef, spiny lobster and jumbo shrimp in front of guests, with his tricks: lightning-fast pepper slicing, garlic toast flipped in the air.

On requestSteak courses from ¥3,980

Sakaemachi Market (senbero bars)

Asato (Naha) · 栄町市場 せんべろ

A covered market founded in 1955 near Asato monorail station, home to around 150 stalls. By day a neighborhood market; by night a maze of tiny bars and izakaya serving "senbero": a few drinks and snacks for about 1,000 yen. An immersion in locals' Naha.

On requestSenbero: a few drinks and a snack for about ¥1,000 at the bars that offer it

Shima no Ushi Ishigakiya (Ishigaki beef yakiniku)

Ishigaki · 島のうし 石垣屋

A charcoal yakiniku restaurant in Maezato, in the south of Ishigaki, in a building with red Ryukyu roof tiles and a frame of 300-year-old Yoshino cedar. The house buys whole animals among the black cattle born and raised in the Sakishima islands (Ishigaki and Misaki beef) and selects A4 and A5 grades, which lets it offer rare cuts; lightly seared beef nigiri is its signature. A high-ceilinged main hall with sunken horigotatsu seating throughout, and nine private rooms for 4 to 10, some opening onto the garden.

On requestSet courses from ¥8,500 to ¥19,500 per person

Ten no Fune

Motobu (Izumi) · cafe 天の船

A crêperie opened on December 24, 2025 in Motobu, in the Yanbaru forest, inside a saucer-shaped building by spatial designer Kinichi Ogata. Gluten-free 100% buckwheat galettes and crêpes are served to classical music with views of the forest. Run by a couple, open 11:30am to 4pm with irregular closing days.

On requestLunch: galettes around ¥1,450–1,500, crêpes ¥900

THE KAWABUN NAGOYA

Marunouchi · ザ・カワブン・ナゴヤ

Plan・Do・See's Italian restaurant on the grounds of Ryōtei Kawabun, built where the ryotei's former great hall, Nagono no Ma, once stood. Original transoms, roof tiles and stone basins were reused in a modern Japanese building that opens onto the garden and its old chinquapin tree, planted when Nagoya Castle was built. Seasonal Italian cooking from an open kitchen, a café-bar lounge and Bar Octagon overlooking the garden. In 2023 it hosted a dinner for the Tripartite Environment Ministers Meeting of China, Japan and Korea (TEMM24).

Groups up to 128 paxLunch: courses from ¥3,500 per person

Ryōtei Kawabun

Marunouchi · 料亭 河文

Main building listed as a Registered Tangible Cultural Property

Nagoya's oldest restaurant, founded early in the Edo period by a fishmonger who became purveyor to the Owari Tokugawa, and the only one in the city operating continuously since then, some four centuries. The sukiya-style main building is a registered cultural property; the Mizukagami no Ma hall and its water courtyard were designed in 1971 by architect Yoshiro Taniguchi. Japanese and foreign statesmen have dined here, and the G20 foreign ministers' dinner was held here in 2019. Seasonal kaiseki is served in private rooms for 2 to 20, most with chair seating.

Groups up to 90 paxLunch: kaiseki at ¥13,200

Sekai no Yamachan Honmaru – tebasaki izakaya

Marunouchi · 世界の山ちゃん 本丸店

Sekai no Yamachan began in 1981 in Shin-Sakae around its "maboroshi no tebasaki", fried chicken wings with a strong pepper kick that became a fixture of Nagoya evenings. Honmaru, opened in 2022 in Marunouchi, fills the first two floors of a building that also houses a 100-seat seminar hall and a dojo: 233 seats, a hall for 60 and rooms of all sizes.

Groups up to 60 pax"Maboroshi" tebasaki: ¥660 incl

Torigin Honten – Nagoya Cochin

Nishiki 3-chōme (Sakae) · 鳥銀本店

A Nagoya Cochin chicken specialist for over fifty years in Nishiki 3-chome, a founding member of the breed's promotion association and committed to the pure-bred strain. The house claims to have created Nagoya Cochin hot pot and serves the bird as same-morning sashimi, grills, fried dishes and kaiseki. Three neighbouring venues: the Honten (tables and counter), Torigin Fugetsu, moved into a new building in 2020 with private rooms and a banquet hall, and Torigin Kiraku.

Groups up to 40 paxKaiseki from ¥6,490 to ¥15,400 per person incl

Yabaton Sakae Matsuzakaya – miso-katsu

Sakae – Matsuzakaya Nagoya, South Building 10F · 矢場とん 栄 松坂屋店

Since 1947 Yabaton has served miso-katsu, breaded pork under a red-miso sauce whose recipe remains secret, now one of Nagoya's emblems. This branch on the 10th floor of the Matsuzakaya department store in Sakae is one of the few in the chain that takes reservations and set courses: 85 seats, including four private rooms.

Groups up to 18 pax

Atsuta Horaiken Honten (Jinya) – hitsumabushi

Atsuta (near Atsuta Jingū) · あつた蓬莱軒 本店（陣屋）

An eel house founded in 1873 in Atsuta, near Atsuta Jingū shrine, which holds the trademark on the name "hitsumabushi": eel grilled over binchotan and glazed with a sauce topped up day after day since the Meiji era, served over rice in a large lacquered bowl and eaten three ways (plain, with condiments, then with broth). The 180-seat Jinya head store sits behind a garden path.

On requestHitsumabushi: ¥4,950

Miya Kishimen Ihyōe – kishimen

Sawakami, Atsuta-ku (near Kanayama) · 宮きしめん 伊兵衛

Miya Kishimen, a kishimen maker since 1923 with a stall inside Atsuta Jingū, runs Ihyoe as its most composed table, next to its main shop. Nagoya's flat noodles are served in clear or red-miso broth, hot or chilled, with tempura, and in "kishimen kaiseki" courses. Tatami rooms and a special room host business and family meals.

On requestKishimen à la carte from about ¥980 to ¥1,900

Sky Lounge Zenith (Nagoya Marriott Associa Hotel)

Meieki – JR Central Towers 52F (Nagoya Marriott Associa Hotel) · スカイラウンジ ジーニス（名古屋マリオットアソシアホテル）

The 52nd-floor lounge of the Nagoya Marriott Associa Hotel, 210 m above Nagoya Station, with panoramic city views. Open from lunch to late: afternoon tea, dinner over the city lights, then "cocktail time" with live music. 120 non-smoking seats, seasonal cooking, house burgers and free-flow drinks plans.

On requestDinner: courses from ¥10,000 per person

Hakuba Iwatake summit: Sky Ark (Hakuba Deli) & Hakuba Mountain Harbor

Hakuba Iwatake summit, 1,289 m (Hakuba village, Nagano) · 白馬岩岳 山頂 スカイアーク（Hakuba DELI）／HAKUBA MOUNTAIN HARBOR

At the top of the Hakuba Iwatake gondola, the Sky Ark building houses Hakuba Deli, a self-service restaurant of about 312 seats built around Shinshu produce (daily plates, "Hakuba Sanzan" hashed beef rice, Hakuba beer), plus a deck café. Next door, the Hakuba Mountain Harbor viewing terrace, with a branch of The City Bakery, faces the three Hakuba peaks (Shirouma, Shakushi and Yari). Open in the green season (late April to mid-November) and the winter season (mid-December to late March), daytime only.

Groups up to 312 paxLunch: dishes around ¥1,500 to ¥1,700

Alps360 (Hakuba Goryu, Alps-daira)

Hakuba Goryu – Alps-daira, 1,515 m (Kamishiro, Hakuba village) · ALPS360（白馬五竜 アルプス平）

A panoramic restaurant at the top of the Hakuba Goryu gondola, at Alps-daira (1,515 m), facing Mount Goryu and the Northern Alps. In the green season it borders an alpine garden of over 300 species and serves buckwheat galettes by Hakuba Crêpier, hot dogs and the desserts of an in-house pastry chef; in winter, pasta, curries and rice bowls for skiers, with a terrace above the slopes. Open in the daytime, in the green season (late June to mid-October) and the ski season.

On request

Hakuba Happo Yamabuki Shokudo – miso cuisine

Happo, Hokujo (Hakuba Marukin Ryokan) · 白馬八方 山吹食堂

Opened in December 2024 in the renovated former dining hall of Hakuba Marukin Ryokan, the largest ryokan in Happo, and developed with the Yamabuki miso group (Komoro, founded 1674). A 104-seat hall open to all, where miso goes into Japanese, Western and Chinese dishes: chanchan-yaki, miso ramen, house-smoked sausages and sanzoku-yaki chicken. Open year-round, with closing days varying by season.

On requestÀ la carte dinner: dishes from ¥710 to ¥1,760 incl

Nikusho Nakazawa (wagyu yakiniku)

Hokujo, Hakuba village (Nagano) · 肉匠なか澤

A high-end yakiniku restaurant in a building inspired by Kyoto's machiya, halfway between JR Hakuba Station and the Happo bus terminal. It has its own butchery: wagyu selected cut by cut, raw beef dishes prepared under Nagano Prefecture's certification standards, Kobe sirloin always available, and Nagano vegetables and rice. Tasting courses are grilled at the table by a chef, or guests grill for themselves. Four private rooms for 4 to 10, booth seating and a counter, with wine and sake chosen by a sommelier.

On request

Restaurant Chamonix (Hakuba Tokyu Hotel)

Happo, Hokujo (Hakuba Tokyu Hotel) · レストラン シャモニー（白馬東急ホテル）

The Hakuba Tokyu Hotel's main restaurant, on the second floor, with 64 seats beneath tall windows. In the evening, seasonal courses blending French technique with a Japanese sensibility, built on Shinshu produce; in the morning, a Japanese and Western buffet. A vegan menu is available, and the fireplace lounge-bar The Lodge extends the evening in the hotel.

On requestDinner: courses from ¥10,565 to ¥21,503 per person

Sobajin Hakuba – soba

Hokujo, near JR Hakuba Station (Hakuba village, Nagano) · そば神 白馬店

A hand-made soba house near Hakuba Station that makes its dough with the valley's spring water and serves lunch only, so the noodles are always freshly cut. Cold or hot soba, crisp tempura of seasonal mountain vegetables and mushrooms, and a "Sobajin teishoku" set with sansai rice; a dining room with low tables on tatami.

On requestSoba from ¥950 to ¥1,950