Best Japanese Restaurants (Washoku)

1 Reviews

If you eat Sukiyaki in Osaka, you have to visit here. It has a good aftertaste of miso and Matsuzaka beef with egg is delicious.

2 Reviews

You can also choose Sukiyaki and Shabushabu using super Sanuki beef and they are as delicious as a steak. Of Course, Last course is Udon.

2 Reviews

Tosa Aka-ushi is called rare wagyu because of the small amount of shipment. You can enjoy it in the Japanese style inn. Tosa wagyu that grows in the great nature in Kochi, has a good chewiness and the more you chew the meat, more juicy flavor comes out. It's the superb sukiyaki.

1 Reviews

This restaurant is proud of a locally grown pork. They prepare specially made sauce, vinegar with say sauce and sesame sauce.

2 Reviews

You can also choose Sukiyaki and Shabushabu using super Sanuki beef and they are as delicious as a steak. Of Course, Last course is Udon.

2 Reviews

You can eat Tokushima's local food at this restaurant. Well known Natuto-dai (sea bream) and Naruto Kintoki (sweet potato), and Shabu-shabu style Wakame sea weed which you can't eat elsewhere. Let's try here.

2 Reviews

It melts in my mouth. You have to eat the special beef once.

3 Reviews

A gorgeous room and atmosphere, that you never think it as Yakiniku restaurant, are like an entertainment of meat. Each dish has unique taste and display, especially the highlight is the first-rate Japanese black beef (wagyu) coming out from a treasure box! I like both its tastes and looking of this yakiniku restaurant.◎YAKINIKU FUTAGO 37West 17th St could overturn the idea of Japanese Yakiniku restaurant. They have a branch restaurant in New York, and it's reverse-imported to Japan with the popular style among New Yorkers. Course: Union Square 7000yen.

2 Reviews

Osaka's only pure black beef 'Naniwa Kuroushi' has strong taste but also has light aftertaste. You can eat the Osaka local beef that has high scarcity value at this restaurant.◎Assorted Red Meat 1600yen. You can grill them on clay stove with charcoal.

1 Reviews

Himeji's specialty 'Himeji Oden' with soy sauce mixed with ground ginger. You can eat this in front of the view of a World Heritage, Himeji Castle at this restaurant. Oden, tastes good as it is, with sharpness and depth, which is very delicious local food.◎Located on 4th floor of a cultural facility, I was surprised the restaurant was in it. For a restaurant is directed by a hotel, its hospitality and taste are nice same as the view.

1 Reviews

A long-established izakaya that directed by a famous sake maker, Nadagiku. Seasoned by stock soup that has inherited for more than 50 years, a big Himeji Oden is excellent with gingered soy sauce. This is the local specialty of Himeji you must eat.◎Kuro Oden ￥540, and because of the sake maker, Shiro Oden ￥540 used many sake leeks.

1 Reviews

A famous restaurant of Himeji Oden, selected in Bib Gourmand of Michelin. Various kinds of quality foodstuffs such octopus, yuba and asparagus are delicious and, then you eat them with gingered soy sauce, which is special way in Himeji, they change into more delicious food completely.◎There're no price lists and this restaurant is a little more expensive then other restaurants around this area. You can eat high quality 'Himeji Oden' .

3 Reviews

Grilled chicken on a skewer. To produce something nice with udon noodle, they had received training at other restaurant. This is the yakitori talked about.

1 Reviews

The world of the real Tokyo calendar. Tetsu Omakase Course 8800 yen A wonderful course using the Miyazaki and Kuroiwa chicken brands. It was a really nice course with yakitori as the main dish and alternating with the dishes. Each item is very elegant and has a glittering feeling. The composition and contents are perfect for a date. recommendation.

1 Reviews

Sumibiyaki En, located in Umeda's Hatsutenjin area, is a restaurant where you can enjoy authentic yakitori grilled over binchotan charcoal and wagyu offal hot pot. Not only is it delicious, but it's surprisingly reasonable, and you can eat motsunabe for 1,080 yen per person. As expected, it seems to be popular, and the store is very crowded. Also, the "super broccoli", which is limited to four servings a day, was huge.

2 Reviews

Just boiled udon with butter matches the black pepper very much.

4 Reviews

Its seasonings, nice firmness, soup and everything are perfect and genuine Sanuki udon noodle.

2 Reviews

Kama-age udon's values are certainly its chewiness of noodle and dipping sauce. They are rumored to be the best of Kama-age restaurant. You can enjoy the very genuine udon noodle's texture because they always provide us with freshly boiled udon. In addition, their dipping sauce was instructed by Masaru Doi who was a leading figure on Japanese food and born in Kagawa. It's not too much to say that the dipping sauce is a kind of cultural asset!

2 Reviews

Probably the most difficult and most delicious kushikatsu restaurant in Japan. Make reservations by calling thousands of times on the day of the reservation. A mysterious fried food that feels like it can be eaten forever without any stomach upset.

2 Reviews

Their kushi-age(deep fried skewered foodstuffs) is refined taste and made elaborate to become a wonderful dish.

2 Reviews

Kushiage (skewered and deep fried food) is a local specialty in Osaka. When you want to eat quality one, visit here! Duck meat with mustard, pork fillet with miso, you can eat creative kushiage here.

2 Reviews

Tokyo boast the specialty dish 'Tendon'. There is unbelievable queue at front of the restaurant at a lunch time and you have to wait. But it is worth waiting. It has many crispy shrimps, large congers, eggs, shellfishes with a secret sauce. The tendon is ultimate delicious.

3 Reviews

There are fish, vegetables, and meat tempura. The rice can be refilled, so you can sprinkle the soup stock steamed in a clay bottle to make the soup stock chazuke. It's also good for girls and dates.

2 Reviews

2 Reviews

This popular restaurant has been featured on TV and has long lines of people every day. It's worth waiting in line to eat! I want to eat it even if we line up! Features: The rice balls are big, the rice is delicious, there are a lot of toppings, it's fluffy, the seaweed is also delicious, there are a wide variety of toppings, and the toppings can be used in endless ways, free refills of miso soup, and free dashi, hail, and seaweed for chazuke.

1 Reviews

Omusubi Cafe is very popular for its Omusubi Plate with rice ball of tasty rice cooked in earthen pot. Surprisingly, their sweets are also delicious! The seasonal strawberry sweets are all very lovely, specially, I like French Toast. The cookie served with drink for free, adds more loveliness!

1 Reviews

It's a recommendable restaurant when you visit Asakusa. There's a calligraphy art by Soun Takeda. And we can have a delicious Japanese food culture, such as miso soup of organic vegetables and stewed pork, and various rice ball of originally blended organic rice.

1 Reviews

In front of the ferry terminal. With the beautiful Seto Inland Sea's scenery, I ate the freshly made takoyaki.

1 Reviews

Otako's proud of the fresh and big octopus in their takoyaki. Piping hot and soft dough, taste is kind of traditional. By the way, I was happy to see the big octopus!

1 Reviews

Everyone knows this shop for Takoyaki, a local specialty of Osaka, and people make a line to eat it. The fluffy dough with grated yam and crispy surface are excellent, and it's an originator of Sauce-mayo Takoyaki.◎450yen for ten Sauce-mayo Takoyaki

2 Reviews

2 Reviews

It's a limited menu for only summer, which looks cool and makes us forget the hot climate of Kyoto. The dashi soup and sudachi (refreshing citrus fruit) has good gentle fragrances, and smooth soba noodle can bring my chopsticks continuously. The soup is really delicious that I want to drink all of it.

1 Reviews

A traditional restaurant opened in Taisyo era. A soba tsuyu, a sauce here is strong and salty (I wonder this expression of taste is right ..) that has attracted Edokko (people long-living in Tokyo) and been admired as the best one in Japan. This is the genuine taste of Edokko.