Ultimate Guide to Fine Dining Restaurants in Japan
By: Sarah Chan | June 12, 2024
So you’ve ventured to Japan and after enduring a measly in-flight meal, you’re eager to start your food pilgrimage through Japan’s vast variety of ethnic cuisine. It's possible you've already visited a nearby convenience store for a pre-packaged onigiri (rice encased by seaweed in the shape of a triangle and usually with a savory filling); perhaps you’d like to elevate your travel itinerary with the addition of fine dining restaurants to experience the very best Japan has to offer. From an authentic Japanese omakase experience, to a luxurious fusion between French and Japanese cuisine, these restaurants will not fall short of your expectations.
This article is a part of our extensive series on Learning about Japan through Online Japanese Lessons at Japan Switch.
What can you expect at fine dining restaurants in Japan?
Whether you’ve already had endless fine dining experiences, or this is your first time, you might be wondering what to expect; especially considering the cultural difference between Western culture and Japanese culture. To begin with, both Western and Japanese fine dining restaurants require a reservation well in advance; however, each restaurant varies between a few months in advance to a few weeks (although, if you’re lucky, you may be able to squeeze in just a week in advance). Additionally, you can expect to wear semi-formal attire (i.e dress pants and a button up for men, and a dress/skirt and blouse for women) to each establishment, nonetheless, it is important to be mindful of the conservative nature in which Japanese individuals dress.
Moreover, Japan falls high on Hofstede’s cultural dimension spectrum (see image above), meaning that Japan is a collectivist society that values establishing long term relationships and much of its social expectations are communicated through gestures rather than vocally. The following Japanese customs are important to mention in the context of fine dining restaurants:
- Shoes Off
- From entering someone’s home, to fitting rooms, it is custom to remove one’s shoes. In the case of zashiki-style seating, you should remove your shoes at the entrance to the restaurant or before stepping into the seating area. Zashiki-style seating is considered traditional seating in Japanese culture where the dining table is set low to the ground and cushions are placed directly on the floor for patrons to sit with their legs crossed; a position called “seiza.” A valuable trick to knowing when to remove your shoes and when not to, is to be conscious of your surroundings and observe what others are doing. However, removing your shoes is not the norm for all restaurants in Japan; especially when visiting a restaurant specializing in European cuisine.
- Tipping — Don’t Do It!
- Although tipping is customary in Western culture, it is actually seen as rude in Japan. Restaurants in Japan charge a “table fee” or a “service charge” that is the equivalent of a tip, so don’t leave any Yen on the table on your way out. A simple bow will suffice; and if you’re feeling adventurous, try saying thank you in Japanese — “arigato gozaimasu.”
- Although tipping is customary in Western culture, it is actually seen as rude in Japan. Restaurants in Japan charge a “table fee” or a “service charge” that is the equivalent of a tip, so don’t leave any Yen on the table on your way out. A simple bow will suffice; and if you’re feeling adventurous, try saying thank you in Japanese — “arigato gozaimasu.”
- Mottainai & Finishing Your Meal
- Mottainai is a Japanese expression that translates to “what a waste.” It’s often used to express when something of value is not properly utilized; and in this instance, refers to food. You may have heard of the “3R’s” — reduce, reuse, recycle. You can think of Mottainai as a fourth R, for respect. The Japanese value sustainability, in a conscious effort to apply intrinsic value to objects and nature alike, so it’s important to be mindful of wasting food while dining in Japan. If you’re having an omakase experience or a meal with several courses, kindly let the chef know you’d like to skip the next course or to serve you less rice with your nigiri (sushi rice topped with a slice of raw fish) and they will happily oblige.
3 Things to Know Before Visiting Fine Dining Restaurants in Japan
In American culture, you’ve probably heard that “the customer is always right.” You may be surprised to discover that like the French, the Japanese prefer a more balanced approach to the concept. Below, you’ll find 3 important things to note before you visit fine dining restaurants in Japan:
1. Be mindful of dietary restrictions and allergies
The Japanese diet consists of a plethora of glutinous rice and dairy. However, you may struggle to find alternative milks in the grocery store; in contrast to the seemingly endless innovative alternative milks presented in Western and European grocery stores. Therefore, be sure to read the ingredients, as best as you can, before consuming any food. Moreover, in many fine dining restaurants where the chef is responsible for customizing the menu, you should mention any dietary restrictions or allergies before making your reservation. Additionally, a helpful tip for traveling with allergies or dietary restrictions, is to carry a card listing your allergies (preferably in the language spoken by the country you’re visiting). Unfortunately, there may be situations in which the restaurant might not be able to oblige with your allergies or restrictions; particularly if there is a language barrier in place.
2. You may not be able to customize the menu
Many Japanese restaurants provide a full menu at the entrance of their establishment, so patrons know exactly what to expect before entering the restaurant. Therefore, you may not always be able to customize the menu. In a similar manner to dining in France, the customer isn’t always right in Japan either. Oftentimes, it is out of respect for the chef.
3. Most places do not offer take away boxes if you don’t finish your food
You may be used to being offered a take-out option, takeaway boxes, or “doggie bags” to enjoy your food from the comfort of your couch. That is not the case in Japan. Japanese restaurants, especially fine dining restaurants, value the freshness of the food they serve. With that being said, many Japanese fine dining restaurants, or restaurants of any kind, will not offer a take away box. This strategic value also helps Japanese restaurants to avoid lawsuits in the event that a patron gets sick from eating the food that was brought home.
In addition to the listed reminders above, be sure to silence your phones, business calls and all, during your dining experience. It is deeply frowned upon to take mobile calls in restaurants, so enjoy the food and the experience to its full extent by being present!
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Top 10 Fine Dining Restaurants in Japan
Without further ado, you’ll find a list of the top 10 fine dining restaurants in Japan:
1. Tonkatsu Narikura
Tonkatsu Narikura offers arguably the best tonkatsu (pork cutlet) in Tokyo. Its surprisingly light-colored, crispy coating is a result of frying the pork and/or tenderloin at a low heat. This fine dinning restaurant offers a variety of different cuts of pork such as loin, tenderloin, belly, and mille-feuille cutlet. Reservations are required at this restaurant and can be booked through omakase.com; although, you’ll need a Japanese number to confirm your reservation. It is recommended to book a reservation at least one month in advance if you plan to dine here.
If you’re curious about the chef, Chef Narikura was born in 1970 in the Hiroshima prefecture. After working in a department store following university, he found his way to his uncle’s restaurant in Shimbashi to learn the fundamentals of pork cutlet. After 11 years of training, he then opened his own restaurant.
- Website
- Address: 4 Chome-33-9 Naritahigashi, Suginami City, Tokyo 166-0015
- Telephone: 03-6882-5214
- Price Range: ¥5,000 - ¥7,000
- English menu/speaking staff: Yes
- Ambiance: Child friendly, counter seating available, best to go for lunch (11AM-2:00PM) rather than dinner (5:30PM - 8:00PM)
2. Sushi Hashiguchi
With 30+ years in business, this sushi restaurant exceeds expectations on both taste and experience. Its uniquely secluded location provides a private dining experience; not to mention, there are only 8 seats available. With such a limited amount of space, reservations are required and can be booked through a plethora of platforms and websites such as Tabelog which will allow you to do so in English. The restaurant specializes in omakase, meaning that the chef selects the type of nigiri served to its guests.
Chef Hashiguchi is known for his exquisite taste in selecting fresh fish; lightly seasoning the nigiri to optimize the natural flavor of the raw fish. His technique is flawless as he crafts each piece of nigiri at a brisk pace to present during your dining experience. His restaurant has been raved about by endless passionate food bloggers, so if you’re eager to add omakase to your food pilgrimage, this fine dining restaurant will surely satisfy your
- Website: N/A
- Address: 1 Chome-5-20 Motoakasaka, Minato City, Tokyo 107-0051
- Telephone: 03-3478-3588
- Price Range: ¥40,000 - ¥50,000
- English menu/speaking staff: Limited
- Ambiance: 8 seat room, mostly Japanese patrons (less touristy), hosted by Mr. Hashiguchi and his wife, no phones allowed, very private experience
3. Sushi Masuda ★★*
*indicates the number of Michelin stars the restaurant has been granted
Sushi Masuda is an omakase style restaurant where the chef and sous chef will work together to curate a set menu that differs on a daily basis. Both the chef and sous chef will take turns explaining what is being served to you. Its location is prime, just a few minutes walk from the Omotesando shopping area that hosts a number of luxury name brands for you to explore before or after your dining experience.
Chef Rei Masuda is one of the most successful high-end sushi chefs that Japan has produced. His training began at Tenzushi before he spent 9 years at Sukiyabashi Jiro. His extensive training has earned him two Michelin stars throughout his journey and raving reviews from patrons from all over the world who have visited his restaurant.
- Website
- Address: 107-0062 Tokyo, Minato City, Minamiaoyama, 3 Chome−14−27 IJK Minamiaoyama Rei 1F
- Telephone: 03-6438-9179
- Price Range: ¥40,000 - ¥50,000
- English menu/speaking staff: Limited
- Ambiance: counter seating, maximum of 20 occupants stylish but minimalist decor
4. Gion Owatari ★★
Chef Mahito Owatari greets his patrons with a warm smile and a bold demeanor. His skill set is awe-inspiring and entirely encapsulating. His dashi soup consists of water drawn from the Shimogoryo Shrine. Dashi is at the cooking broth at the heart of Japanese cuinine. Its umami flavor is uniquely its own, crafted by the family of broths mixed together to create the base for many popular Japanese dishes; sometimes mixed with flour to create the breading for takoyaki.
The chef's simplistic approach to traditional Japanese cuisine allows him to elevate the flavor of his dashi which is uniquely made with tuna flakes instead of bonito flakes. Kyoto's fresh seafood allows Chef Owatari to use minimal seasonings, emphasizing each ingredient's true flavor.
- Website
- Address: 570-264 Gionmachi Minamigawa, Higashiyama Ward, Kyoto, 605-0074
- Telephone: 075-551-5252
- Price Range: ¥30,000 - ¥40,000
- English menu/speaking staff: Limited
- Ambiance: counter seating, shoes must be removed, relaxing space with cheerful hospitality; note that electronic payments/credit card are not accepted at this establishment
5. Kiyama ★
Located in the beautiful Kyoto, this restaurant offers traditional Japanese cuisine. Its famous dashi soup consists of water derived from a well on the premises. After only one year of opening, Kiyami has already received its first Michelin star, with a promising future ahead. Chef Kiyami cultivates authentic Kaiseki cuisine, allowing guests to experience Washoku — a social practice based on skill set, knowledge, and practice of traditions and customs — through his carefully prepared dishes and culinary expertise.
Their menu is centered around seasonal seafood dishes used to make their piece de resistance — a seafood soup with overnight kombu stock and fresh congo eel. While the courses differ on a weekly or even daily basis, you're sure to try some of Japan's sweetest fruit as dessert.
- Website
- Address: 604-0804 Kyoto, Nakagyo Ward, Kinuyacho, 136 Verdor Imperial Palace
- Telephone: 075-256-4460
- Price Range: ¥10,000+ per person
- English menu/speaking staff: Yes
- Ambiance: friendly staff, counter dining, traditional Japanese cuisine; no casual wear
6. Kikunoi Honten ★★★
Kikunoi Honten has four different locations, each earning Michelin stars of their own and offering a variety of seating. At the Kyoto location, you’ll find yourself engaging in a traditional style of dining where there are cushions on the floor for patrons to sit with their legs crossed. This restaurant is well-known for its fresh ingredients in every unique dish it prepares with a minimal need for salt. Whether in regard to fresh uni, abalone, or muscat grapes, you'll feel like you're dining like royalty.
Yoshihiro Murata was born in 1951 and is the oldest son in the Kikunoi family. Murata trained for three years at Nagoya Japanese restaurant before opening his own restaurant in 1976, which offered a whopping six counter seats. In just 3 years, his restaurant became so well-known that it was impossible to get a seat. He now serves as the head chef in the main restaurant where he shares his passion for Japanese cuisine with his customers.
- Website
- Address: 〒605-0825 Kyoto, Higashiyama Ward, Shimokawaracho, 459
- Telephone: 075-561-0015
- Price Range: ¥10,000+ per person
- English menu/speaking staff: Yes
- Ambiance: Zashiki-style seating, open-floor concept, traditional
7. Den ★★
Den has landed itself on the “The World’s 50 Best Restaurants.” Along with 2 Michelin stars to add to its already lengthy list of raving reviews and awards, its chef cultivates many of the restaurant’s ingredients from local farmers to promote sustainability and ethical sourcing practices. With a menu full of a play on words, items such as the garDEN salad or the DENtucky fried chicken will certainly give you a chuckle.
Chef Zaiyu Hasegawa began cooking at the age of 18 and has had an immense career to say the least. He is well-known for his sense of humor, making this fine dining restaurant and experience uniquely its own. He’s reached international super star fame and most recently collaborated with the infamous Shake Shack to create his own Den Shack.
- Website
- Address: 150-0001 Tokyo, Shibuya City, Jingumae, 2 Chome−3−18 Architects Hall JIA Hall
- Telephone: 03-6455-5433
- Price Range: ¥10,000+ per person
- English menu/speaking staff: Yes
- Ambiance: counter seating, reservations required, seasonal menus
8. L’Effervescence ★★★
If you’re in the market for French cuisine at a fine dining level, L’Effervescence is one of Tokyo’s most visited fine dining restaurants. With 3 Michelin stars to add to its name, L’Effervescence is the quintessential experience among fine dining restaurants. One to add to your favorites list.
Chef Shinobu Namae was born in Yokohama and pursued a degree in political science of developing countries before beginning his journey as a chef. After working at Michel BRAS TOYA Japon for 2 years in France, he quickly rose to sous chef where he stayed for 3 years. He then worked in Berkshire, England as a sous chef, specializing in pastries, for one year before opening his very own restaurant, L’Effervescence, in 2010. His unique skill set has landed his restaurant on endless lists of must-visit restaurants in Japan.
- Website
- Address: 2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031
- Telephone: 03-5766-9500
- Price Range: ¥10,000+ per person
- English menu/speaking staff: Yes
- Ambiance: has kids menu, dim-lighting, several tables available, reservations required
9. Florilege ★★
With 2 Michelin stars, you can imagine that this French restaurant is popular amongst tourists and locals alike. Reservations are accepted up to one month and one day in advance. Their menu is entirely plant based as they value sustainability and minimizing their environmental footprint.
Chef Hiroyase Kawate was born in 1978 in Tokyo, immersed in a line of family chefs. His training experience consists of working at world-renowned fine dinning restaurants such as Le Bourguignon in Nishi-Azabu and Jardin des Sens in Montpellier, France. Chef Hiroyase Kawate's extensive knowledge of both Japanese and French cuisine has contributed to his notable accolades throughout his career. His passion for sustainability is reflected in his uniquely plant-based menu.
- Website
- Address: 105-0001 Tokyo, Minato City, Toranomon, 5 Chome−10−7 Azabudai Hills Garden Plaza D 2F
- Telephone: 03-6435-8018
- Price Range: ¥10,000+ per person
- English menu/speaking staff: Yes
- Ambiance: dim-lighting, tables and counter seating available, suitable for larger groups if desired
10. Sumibi Yakiniku Nakahara
This fine dinning restaurant specializes in serving a variety of Wagyu beef with a variety of premium cuts. Chef Nakahara is best known for his world famous invention of the Wagyu-sando, but he is also a master-butcher first and foremost. His keen eye selects the best cuts of beef, elevating this dining experience with his master expertise in meat selection. If you’re looking for the ultimate Wagyu experience, Chef Nakahara will surely meet your expectations. Reservations are required but will not be taken by phone, so you’ll have to utilize a third-party platform in order to add this fine dining restaurant to your food itinerary.
- Website
- Address: Japan, 102-0085 Tokyo, Chiyoda City, Rokubanchō, 4-3 GEMS Ichigaya 9F
- Telephone: 03-6261-2987
- Price Range: ¥10,000+
- English menu/speaking staff: Yes
- Ambiance: high chair seating, tables, and booths
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How Do I Make a Reservation at Fine Dining Restaurants?
As mentioned in the beginning of the article, many fine dining restaurants in Japan will require a reservation. Don’t panic just yet; you have several options; whether or not you speak Japanese or if you have a SIM card.
Calling in Japan
Traveling to another country almost always requires you to think about how you’ll stay in touch with your loved ones and undoubtedly document your adventures abroad. In regard to making reservations on your device(s) at the fine dining restaurants of your choice, you have a few options:
SIM cards: SIM cards essentially store your data and give access to mobile phone networks by authenticating the user and billing them accordingly. At the airport, you’ll find several SIM card booths to choose the plan that best suits your travel needs. Alternatively, you can explore several eSIM purchase plans with a simple Google search that will cater to your traveling plans.
Hotel Concierges: In the event that you do not have a Japanese phone number to make a reservation or you don’t speak the language, you can kindly ask your hotel concierge to call the restaurant and make the reservation for you. Note that you will have had to already make a booking at the hotel that you intend to ask the staff to make the reservation for you.
Don’t speak the language and haven’t booked your accommodations yet? Many fine dining restaurants have partnered with a variety of third-party reservation services or platforms that will allow you to book a reservation well in advance of your trip. Be mindful that most platforms will charge a service fee; and some are heftier than others! Below, you’ll find a list of third-party platforms that will help you make a reservation at your convenience:
- TABLEALL (hefty reservation fee)
- Tabelog
- Omakase.com (you’ll need a Japanese number)
- Tablecheck
- Ikyu
- Pocket Concierge
- JPNEasy
How far out do I have to book a reservation?
While each restaurant may vary depending on popularity — especially when those Michelin stars are in high demand — most restaurants take reservations up to three months in advance. Online bookings offer reservations three months in advance, two months (most common), and one month in advance. Many platforms such as omakase.com offer a premium membership for users to add restaurants to their favorites list and be notified when there is an opening in the reservation book. In the event that your Japanese is feasible to call the restaurant yourself, you may do so at your own convenience.
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Unwritten Rules of Japanese Etiquette and Social Norms
It’s difficult not to notice the drastic differences in behavior in Japan to that of Western culture. From walking on the left side of the street, to the seemingly eerily clean streets of Japan, Japanese social norms and expectations don’t end there. Establishing a keen understanding of Japanese etiquette and social norms will set the foundation for fully immersing yourself into Japanese culture and customs.
Volume
Unless you’re in for an ultra marathon of walking, you will likely hop onto a bus or catch a bus during your visit to Japan. Maybe you already have! It’s pretty hard to ignore the dead silence on the metro.
In Japan, it’s considered impolite to take a call on public transportation, meaning that speaking loudly and with strong emotional expressions is frowned upon. While you may speak freely during your fine dining experience, or in any restaurant, be mindful of the volume of your voice. You can expect to receive concerned glances should you be louder than necessary.
Bowing
Bowing is a quintessential component of Japanese culture. Similar to the word “aloha,” bowing can be used as a greeting, a sign of respect, a farewell, and “thank you.” When you first walk into any establishment, be sure to bow to greet the shop owner and on your way out. They will do the same. As always, follow suit with the person ahead of you.
If you really want to get technical, there are four different types of bows used in Japan: Mokurei, Eshaku, Keirei, and Saikeirei.
- Mokurai: a slight nod of the head often used between lose relatives and friends
- Eshaku: a 15 degree bow for informal greetings or to congratulate someone
- Keirei: a 30 degree bow reserved for situations in which hierarchical status is present (i.e. with your superior or boss); deeper level of respect than eshaku
- Saikeirei: the deepest bow; a 45 degree angle bow that is reserved for highly formal situations such as if one were to miraculously meet the Emperor of Japan. This type of bow may also be used to signify a deep emotion; especially when reuniting with someone you may not have seen for a long time; as Western physical contact is not common in Japan.
Final Thoughts
Japan has an endless variety of food for you to explore; especially if you’re looking for a fine dining experience during your visit there. Should you find yourself in Japan for a long term stay, or a short term vacation, feel free to explore more of Japan Switch’s articles to help you navigate all that this country has to offer. Wishing you luck on your food pilgrimage and happy eating!
