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Destination Restaurants List by The Japan Times

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Shibuya-ku, Tokyo
Destination Restaurants List by The Japan Times

The Japan Times Destination Restaurants selects 10 distinct regional gems showcasing Japanese terroir

04/10/2026

Thanks to its proximity to the Sea of Japan coast, Kanazawa is famous for its fresh seafood. But for chef Takayoshi Yamaguchi, it is still not up to his quality standards. That is why he sets off each morning to drive hundreds of kilometers to source ingredients he will use that day at his acclaimed seven-seat sushiya, Mekumi.

Yamaguchi opened Mekumi in 2002 in a residential area of Nonoichi on the outskirts of Kanazawa. Initially he followed the Tokyo style of sushi known as edomae, which he learned while training in the capital. But over the years he has developed an approach all his own, reflecting his rigorous devotion to quality.

The results speak for themselves. For his work and devotion to improving quality standards, Yamaguchi has been recognized with awards from the Japanese government and local Michelin guide.

Read More about Mekumi. Link in Bio.

30/09/2026

Villa del Nido brings the flavors of the Shimabara Peninsula to the plate.

Owner-chef Takafumi Yoshida, born and raised in the region, trained in Italy before returning home with a different vision. Rather than opening a restaurant in the city, he wanted to create something deeply connected to the natural environment and local community of his hometown.

In 2015, he opened Villa del Nido on the grounds of his childhood home. Today, he and his wife, Haruna, run the intimate six-table restaurant themselves, creating a dining experience rooted in the land, the seasons and the people of Shimabara.

Discover more of Villa del Nido. Link in Bio.

13/09/2026

* English Follows Japanese *

東京から１時間弱の地方都市宇都宮で、一家が二世代にわたり、フランス料理を通して栃木の魅力を発信し続けています。創業者でオーナーシェフの音羽和紀氏は、アラン・シャペル氏やミシェル・ゲラール氏らフランス料理界の巨匠のもとで修業を重ね、1981年、故郷の宇都宮に最初のレストランを開店しました。

東京ではなく宇都宮に店を構えることを選んだ背景には、修業時代に出会った、地域に誇りを持って暮らす人々の姿に心を動かされたことがありました。その思いは、今も家族へと受け継がれています。息子の元氏と創氏は、父と同じく国内外の名店で研鑽を積んだ後、料理人として厨房に立っています。娘はサービスとウェディングプランニングを担い、元氏のパートナーはパティシエとして料理を支えています。

それぞれの感性と技術を持ち寄りながら、栃木の食材を主役に、日本らしさを感じさせるフランス料理を追求する「オトワレストラン」。その料理には、地域への愛着と、家族で築き上げてきた食の文化が息づいています。
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Just 50 minutes from Tokyo by shinkansen, Utsunomiya is home to Otowa Restaurant a family-run French restaurant built around the philosophy of “local gastronomy.”

Founder and owner-chef Kazunori Otowa opened his first bistro in his hometown in 1981 after training under legendary French chefs including Alain Chapel and Michel Guérard. Rather than opening in Tokyo, he chose to build his restaurant in Utsunomiya, inspired by the pride he saw in the communities where he trained. Today, that legacy continues with his sons Hajime and Sou, who trained in renowned restaurants in Japan and abroad before joining their father in the kitchen. His daughter works as a server and wedding planner, while Hajime’s partner serves as pastry chef.

Together, three generations are shaping a distinctly Japanese expression of French cuisine, showcasing the ingredients of Tochigi while collaborating with chefs around Japan and overseas.

Learn more about Otowa Restaurant. Link in Bio.

09/09/2026

* English Follows Japanese *

沖縄県うるま市にひっそりと佇む、9席のフレンチレストラン「Mauvaise herbe」。
住所や電話番号は非公開。オンラインで予約が確定して初めて、店の場所が明かされます。

けれど、この店の魅力は、その秘密めいた佇まいだけではありません。オーナーシェフの小島圭史氏が真摯に向き合うのは、沖縄の土地と、そこから生まれる食材です。
東京で修業を積み、フランスで3年間研鑽を重ねた小島氏は、沖縄に戻ってから、地元の生産者とのつながりを大切にしてきました。漁師とともに船に乗って獲れたばかりの魚に神経締めを施し、狩猟にも同行。自ら肉を解体するなど、食材が生まれる現場にまで足を運びます。

そうして一つひとつの食材と向き合い、その背景にある土地や人を知ることで生まれる、小島氏の料理。

沖縄の食材を生かすとはどういうことなのか。その答えを探し続ける料理は、土地の恵みと向き合うことの意味を、静かに問いかけています。
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🌿 Mauvaise herbe is a French restaurant unlike any other.

The nine-seat restaurant in Uruma City keeps its address and phone number private, revealing its location only after a reservation is made. But the real secret lies in chef-owner Keiji Ojima’s deeply personal approach to Okinawan ingredients.

After training in Tokyo and spending three years in France, Ojima returned to Okinawa and began building close relationships with local producers.

His ¥22,000 course is a showcase of Okinawa’s bounty and remarkably, no salt is used in the cooking, aside from the salt in the butter served during the meal. Instead, Ojima relies on naturally occurring flavors, including shellfish liquid and squid intestines, as well as his own vinegar made from fermented Okinawan Chinese cabbage and apple peel.

For Ojima, Mauvaise herbe is not a place for self-expression. It is a place where the energy of the land, producers, ingredients and diners can come together.

Read More. Link in Bio.

04/09/2026

* English Follows Japanese *

駿河湾に面し、富士山の絶景や温泉にも恵まれた焼津。近年は、豊かな海の恵みを生かした「美食の街」としても注目を集めています。

現在、焼津市内とその周辺では、6軒のレストランが「サスエ前田魚店」とタッグを組み、魚の魅力を生かした料理を提供しています。その一軒が、2022年にオープンした「馳走西健一」です。

シェフの西健一氏は、広島で料理人として経験を積む中で、焼津から届く魚の美しさと品質に衝撃を受けました。魚をより新鮮な状態で料理したいという思いから、コロナ禍にもかかわらず焼津への移住を決意。2022年、サスエ前田魚店からわずか徒歩3分の場所に店を構えました。

水槽で泳がせることで身を整えたアジを使った「泳いでいるアジ」や、独自の冷却方法によって魚の水分を保った太平洋カンパチのフリットなど、西シェフならではの料理が楽しめます。

魚の産地だからこそ生まれる、焼津ならではの美食。その魅力を、一皿一皿から感じることができます。
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Facing Suruga Bay, Yaizu is home to spectacular views of Mount Fuji, hot springs and, increasingly, a remarkable fine-dining scene.

Today, six fine-dining restaurants in and around Yaizu work with Sasue Maeda Fish Shop, including Chisou Nishi Kenichi (2024).

Chef Kenichi Nishi was so impressed by the quality of Maeda’s fish that he moved from Hiroshima to Yaizu, opening his restaurant just three minutes from the fish shop in 2022. His omakase menus place fish at the center of nearly every course, showcasing ingredients at their freshest including fish caught in Suruga Bay that same morning.

From “swimming aji” horse mackerel to remarkably juicy Pacific rudderfish fritters, Nishi’s cuisine demonstrates just how extraordinary Yaizu’s seafood can be when it is enjoyed close to its source.

📍 Yaizu, Shizuoka Prefecture

30/08/2026

* English Follows Japanese *

In Niigata, chef Kazuhiro Inoue has created a restaurant where the landscape itself becomes the foundation of the cuisine.

After leaving Tokyo, Inoue and his wife, Mariko, established Uozen on the outskirts of Sanjo, building a menu almost entirely around the bounty of Niigata Prefecture. The cooking is refined and deeply seasonal, with dishes that include black bear shabu-shabu with grated jinenjo, botan-ebi from Sado Island in bouillabaisse gelée, or wood-fired magamo duck with homemade tekkamiso.

More than 9 years after opening, Uozen has earned a reputation well beyond Niigata, attracting diners from across Japan.

25/08/2026

Destination Restaurants 2026 気仙沼 KUROMORI」およびの詳細は、プロフィール欄のリンクからご覧ください。

Read more about Kesennuma Kuromori and Destination Restaurants 2026 using the link in our bio.

FineDining

23/08/2026

* English Follows Japanese *

Rediscover Destination Restaurants ✨

飯田にある「日本料理柚木元」では、萩原貴幸シェフが、父から受け継いだ料理の伝統を大切にしながら、会席料理に現代的な感性を取り入れています。

周囲を囲む山々や天竜川から着想を得て、地元で採れるキノコや山菜、ジビエに加え、アユやイワナなどの川魚もふんだんに使用。季節ごとの豊かな恵みを生かし、この土地ならではの味わいを表現しています。

看板料理のクマ肉の鍋料理をはじめ、旬の食材を丁寧に仕立てた一皿一皿からは、土地への深い敬意とつながりが感じられます。ここでしか味わえない料理を求めて、わざわざ足を運ぶ価値のある店でありたい――そんな思いが、萩原シェフの料理には込められています。
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Rediscover Destination Restaurants ✨

At Nihonryori Yukimoto in Iida, chef Takayuki Hagiwara honors the culinary traditions he inherited from his father while bringing his own contemporary sensibility to kaiseki cuisine.

Drawing inspiration from the surrounding mountains and Tenryu River, Hagiwara works with locally foraged mushrooms and wild plants, hunted game, and river fish such as ayu and iwana.

From a signature bear-meat hotpot to intricately prepared seasonal dishes, every plate reflects a deep connection to the landscape and a belief that exceptional cuisine is worth traveling for.

📍 Nihonryori Yukimoto | Iida, Nagano

住所

Shibuya-ku, Tokyo