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Indulging in Authentic Japanese Cuisine

Date published: 13 July 2016
Last updated: 12 April 2017

Elaborate ingredients such as the famous blowfish, called fugu, or Japanese beef, wagyu, cannot just be savored at every restaurant. Let us introduce you to choice establishments that use only the best of local ingredients, offering an amazingly authentic and delicious journey to the world of high-class Japanese cuisine.

With every passing year, the natural tiger puffer becomes more and more sought after – and this upscale Japanese restaurant offers a taste of this delicacy in a menu based around the four seasons. Combined with choice sake to complement the elaborate taste, this culinary experience is sure to evoke the spirit of Japan. Courses start from 18,000 yen (tax excluded). Note that there is an extra service charge.

This restaurant fits well in the elegant district of Arakicho, where high-class restaurants can be found aplenty. There are various courses available, starting at 7,500 yen. Our special recommendations are the beef tongue shabu-shabu (Japanese fondue) for 8,000 yen, or the softshell turtle hot　pot course for 13,000 yen – every meal is prepared with select high-class ingredients, making for a unique culinary experience. All prices exclude taxes.

With eleven elaborate private rooms available, some of them directly above the river flowing beneath them, you'll be able to enjoy an authentic Japanese experience while enjoying the delicious cuisine in a relaxed setting. The two highlights of this restaurant are the crabs that are kept in their own tank and thus are as fresh as they can be, as well as the high-class Yamagata beef - both delicacies can be savored in various courses, starting from 11,000 yen, so why not indulge in both seafood and meat in the most Japanese way possible?

During the winter months, this restaurant serves fresh blowfish, or fugu, from Shimonoseki, while Japanese seasonal cuisine is on the menu for the rest of the year. The fugu courses start at 15,000 yen (tax excluded), and from fugu sashimi to fried blowfish, the selection offers the unique delicacy in a lot of different ways of preparation.

Written by: Yamashita Takamasa