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Hitotsugi Chikurin So, Akasaka Mitsuke: A 1,700-Yen Simmered Kinmedai Set, and Rather a Lot of Small Dishes

Hitotsugi Chikurin So, Akasaka Mitsuke: A 1,700-Yen Simmered Kinmedai Set, and Rather a Lot of Small Dishes

 Traditional Japanese
Koishikawa Nakasei, Myogadani: An Aged Kobe Beef Hamburg Steak, Through the Back of a Butcher Shop

Koishikawa Nakasei, Myogadani: An Aged Kobe Beef Hamburg Steak, Through the Back of a Butcher Shop

 Steak
Nakameguro Iguchi Azabujuuban ten: A 5,480-Yen Omakase Yakitori Course Behind an Unmarked Door

Nakameguro Iguchi Azabujuuban ten: A 5,480-Yen Omakase Yakitori Course Behind an Unmarked Door

 Yakitori
Wolfgang’s Steakhouse Teppan, Ginza: A 15,000-Yen Private Room Course, with the Teppan Out of Sight

Wolfgang’s Steakhouse Teppan, Ginza: A 15,000-Yen Private Room Course, with the Teppan Out of Sight

 Steak
LATURE, Omotesando: Pay the Extra 2,000 Yen and Add the Fish

LATURE, Omotesando: Pay the Extra 2,000 Yen and Add the Fish

 French
Azabushiki, Azabu Juban: Drink Through the Small Plates, Finish with Unaju

Azabushiki, Azabu Juban: Drink Through the Small Plates, Finish with Unaju

 Traditional Japanese
SALONE TOKYO, Hibiya: Seven Plates at Lunch for 7,700 Yen

SALONE TOKYO, Hibiya: Seven Plates at Lunch for 7,700 Yen

 Italian
Daitoryo, Ueno: A Platter of Offal Skewers for 450 Yen

Daitoryo, Ueno: A Platter of Offal Skewers for 450 Yen

 Izakaya
Trattoria W Hakata ten: The Breakfast Buffet at KOKO HOTEL Premier Hakata Has Motsunabe

Trattoria W Hakata ten: The Breakfast Buffet at KOKO HOTEL Premier Hakata Has Motsunabe

 Traditional Japanese
Rosokuya Premier, Roppongi: The Black Mapo Noodles Are Made with Squid Ink

Rosokuya Premier, Roppongi: The Black Mapo Noodles Are Made with Squid Ink

 Chinese
Nakizakana Shinjuku ten hanare: Pick the Fish from the Tub, Then Pick How It Is Cooked

Nakizakana Shinjuku ten hanare: Pick the Fish from the Tub, Then Pick How It Is Cooked

 Izakaya
Daifuku Udon, Hakata Station: Gobo-ten and Maruten in One Bowl, at Seven in the Morning

Daifuku Udon, Hakata Station: Gobo-ten and Maruten in One Bowl, at Seven in the Morning

 Noodles
Ganso Hakata Mentaiju, Hakata Station: Two Bars of Mentaiko, One of Them Seared

Ganso Hakata Mentaiju, Hakata Station: Two Bars of Mentaiko, One of Them Seared

 Traditional Japanese
Umijigoku Shop Ren, Beppu: The Coolest Place in Hell Turned Out to Be the Shop

Umijigoku Shop Ren, Beppu: The Coolest Place in Hell Turned Out to Be the Shop

 Cafe
Grand Mercure Beppu Bay: Endless Shochu at Dinner, Hello Kitty at Breakfast

Grand Mercure Beppu Bay: Endless Shochu at Dinner, Hello Kitty at Breakfast

 Yoshoku
Harvest Table, Harmonyland: Chilled Soy Milk Tantan Udon, and a Beer Inside a Sanrio Park

Harvest Table, Harmonyland: Chilled Soy Milk Tantan Udon, and a Beer Inside a Sanrio Park

 Yoshoku
Bungo Chaya Beppu ten: All of Oita on One Tray, Inside Beppu Station

Bungo Chaya Beppu ten: All of Oita on One Tray, Inside Beppu Station

 Traditional Japanese
Nana Haruyoshi ten, Hakata: Live Squid, Sesame Mackerel and Motsunabe in One Night

Nana Haruyoshi ten, Hakata: Live Squid, Sesame Mackerel and Motsunabe in One Night

 Izakaya
Kokinchan, Tenjin: Yaki Ramen Is Not the Finish, It Is a Drinking Snack

Kokinchan, Tenjin: Yaki Ramen Is Not the Finish, It Is a Drinking Snack

 Noodles
Malay Chan, Ikebukuro: The Fish Head Curry That Said Kinmedai but Came as Sea Bream

Malay Chan, Ikebukuro: The Fish Head Curry That Said Kinmedai but Came as Sea Bream

 Thai