60 places
Recommended order reflects each shop's listing plan and how complete its information is.
Toshima-ku / Tokyo
A Kishimojin-area kappo restaurant drawing lines for 70+ years
Shibuya-ku / Tokyo
A fish restaurant rooted in a 1910 seafood shop
The last remaining traditional ryotei in Maruyamacho's old geisha quarter
Shinjuku-ku / Tokyo
Anago and anko-nabe across two generations
A Kagurazaka kappo restaurant on a cobblestone alley since 1976
Toyama-shi / Toyama
Toyama's classic masunozushi pressed trout sushi, since 1872
Saito-shi / Miyazaki
Charcoal-grilled eel served in Saito since 1894
Nakatsu-shi / Oita
Refined hamo cuisine in castle-town Nakatsu, served since 1901
Nagasaki-shi / Nagasaki
A historic ryotei preserving Maruyama's traditions since 1642
Fukuoka-shi Hakata-ku / Fukuoka
Hakata's storied unagi house, serving since 1873
Yanagawa-shi / Fukuoka
The birthplace of unagi seiro-mushi, since 1681
Kochi-shi / Kochi
A historic ryotei by Harimaya Bridge, serving Tosa cuisine since 1870
Shimonoseki-shi / Yamaguchi
Japan's first licensed fugu restaurant, serving since 1881
Hatsukaichi-shi / Hiroshima
Miyajimaguchi's famed conger eel rice, served since 1901
Kyoto-shi Sakyo-ku / Kyoto
Kyoto kaiseki tradition rooted in 1716
Osaka-shi Nishi-ku / Osaka
Osaka's kodai suzume-zushi, a tradition since 1653
Yoshino-cho / Nara
Persimmon-leaf sushi from Yoshino, served since 1861
Mishima-shi / Shizuoka
Mishima eel refined in Mt. Fuji spring water, served since 1856
Shizuoka-shi Suruga-ku / Shizuoka
Tororo-jiru at the old Mariko post town, served since 1596
Nagoya-shi Naka-ku / Aichi
Nagoya's oldest ryotei, serving kaiseki since the 1620s
Kanazawa-shi / Ishikawa
Kaga clan culinary traditions, served since 1830
Yokohama-shi Naka-ku / Kanagawa
The original miso-simmered gyunabe beef hotpot, served since 1868
Niigata-shi Chuo-ku / Niigata
A storied Niigata ryotei founded in the Genroku era, over 300 years ago
Ogawa-machi / Saitama
Home of Chushichi-meshi, one of Japan's five famous rice dishes, since 1748
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