「tag:"Restaurant Guide"」に一致するピン

Christophe Gibert’s French restaurant serves seafood-focused tasting menus, with current lunches from ¥14,500 and dinners from ¥27,000 including tax and service. Separate Christmas and New Year menus are bookable.

Italian dining inspired by a Tuscan villa, with current à la carte menus, breakfast, seasonal buffets and dinner courses. Published online offers include a ¥5,000 weekday short lunch and ¥8,000 Serata dinner.

Yoshihiro Narisawa’s Aoyama restaurant interprets Japan’s satoyama landscapes through changing omakase. Confirm current course pricing and dietary arrangements through the operator’s linked booking service.

Shirakabe French restaurant featured by Cuisine Kingdom. Published lunch totals start at ¥6,000 and dinner totals at ¥13,310, with separately documented Christmas courses and a concert-dinner ticket.

Alsatian French cooking above Nagoya Station, with branch-specific seasonal menus and a December 8 Marc Haeberlin gala. Current lunch from ¥6,836 including tax and service.

Italian dining beside a Japanese garden in Marunouchi, with seasonal lunch and dinner courses. A weekday early-dinner offer includes a toast; the December 24–26 Christmas course includes Champagne.

Hajime Yoneda’s restaurant explores nature, Earth and the universe through a lengthy tasting experience. Current standard and vegetable menus are ¥89,000, plus 15% service.

French cooking with Chinese influences in a historic Kyoto house. Current lunches start at ¥13,200 and the seasonal dinner is ¥25,300, plus 10% service.

Lionel Beccat’s Ginza French dining room combines Japanese seasonal ingredients with French technique. Booking publishes seven- and eight-course lunch bases of ¥24,640 and ¥31,360 including tax and service.

Fushimi French restaurant selected for Tabelog French EAST Hyakumeiten 2025. Published lunches are ¥8,800 or ¥12,100 and dinner is ¥17,600, plus 10% service. Christmas menus have separate dates and arrival choices.

Takuto Murota’s seasonal French restaurant focuses on Japanese producers and game. Weekday lunch starts at ¥7,800 and dinner at ¥13,800, plus 10% service.

Hiroki Yoshitake’s waterfront restaurant at Bayside Place Hakata offers seasonal Kyushu cooking. Current booking lists lunch ¥9,900 and ordinary dinner ¥16,500, plus 10% service.

Higashiyama tasting counter combining Kyoto ingredients, wood-fire cooking and fermentation. The current twelve-course menu is ¥35,000 plus 10% service; an optional seven-drink pairing is ¥17,000 plus service.

MICHELIN Guide-listed modern Chinese dining room in Kyoto. Published seasonal lunches start at ¥11,000 and dinner plans at ¥22,000, plus 10% service. Operator gallery dishes are seasonal examples.

Open-kitchen counter serving a seasonal Creative Experience at lunch and dinner, ¥30,000 including tax and service. Allow about three hours.

Stephen Lancaster leads SÉZANNE’s seasonal French dining at Four Seasons Marunouchi. The current operator menu lists MENU SÉZANNE at ¥56,925 and lunch MENU DU JOUR at ¥27,830.

Goh Fukuyama and Gaggan Anand’s riverside Asian-French restaurant serves à la carte food and omakase courses, with a November 1 FARO collaboration dinner and seasonal terrace BBQ plans.

Goh’s intimate ground-floor dining room offers seasonal Kyushu omakase at ¥19,800 plus 5% service. Counter diners start together at 18:30; tables have separately booked arrival times.