
Ginza Que Sera Sera
Fried Kamo Nasu Topped with Seared Raw Uni
An absolute sure bet — the classic of classics.
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Ginza Que Sera Sera
An absolute sure bet — the classic of classics.

Ginza Que Sera Sera
A dish perfectly suited for welcoming guests during the hot season.

Nakameguro Tenmasa
Masahiko Ashiki
Chill the serving dish beforehand, and fry until crisp.

Nakameguro Tenmasa
Masahiko Ashiki
Extra care taken in the preparation creates a sense of surprise.

Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)
Haruhiko Yamamoto
The balance between the saltiness of the karasumi and the flavor of the tilefish is superb.

Mita Japanese Restaurant Seizan (Michelin two stars, Japan 2026)
Haruhiko Yamamoto
The vivid colors of ingredients such as yellowtail, scallion, and quail egg are wonderful.

Setagaya Cuisine Shungusa
Yoshikazu Imai
A device using rice vinegar so that guests will want to drink even the broth.

Setagaya Cuisine Shungusa
Yoshikazu Imai
A confident signature dish that has been on the menu since the restaurant first opened.

Ginza Koju (Michelin two stars, Japan 2026)
Toru Okuda
Served coolly in a glass vessel.

Japanese Cuisine Ginza Kogama
Robust Yonezawa beef paired with a wine concentrated with grape flavor. Savor Yamagata's dynamic ingredients to the fullest.

Japanese Cuisine Ginza Kogama
A local specialty dish, even fit for entertaining guests. It wears a company-ready face, yet is an unpretentious, comforting flavor.

Japanese Cuisine Ginza Kogama
A dish that doesn't try to do anything unusual — it's packed with Yamagata hospitality. Judge the heat precisely, and draw out every bit of the…
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