2021 Fine Dining Restaurant Benefit Selectable Restaurants

When Alain Chapel, often called “the Leonardo of the kitchen”, visited Molière, he lavished it with rare praise: “Ceci, c'est la cuisine française!” (“This is what a French kitchen is!”) The restaurant makes abundant use of Hokkaido ingredients and rushes items to the table as soon as they're ready, so diners don't miss a second of the delicious flavors.

A symbol of the gastronomic culture of Alsace in France, “L’ AUBERGE DE ‘ ILL“. Around 1880, a small restaurant on the banks of the Illhaeusern village on the banks of ILL River has been inherited beyond the time of over 100 years. The highest cuisine and the friendly hospitality of the Haeberlin family have fascinated the gastronomists from all over the world and since then they shone three star in 1967, they have kept their stars for more than half a century. It is “L’ AUBERGE DE L’ ILL SAPPORO“ which was born in 2014 as its Sapporo store. Next to the green Maruyama Park, please have a happy time at a house restaurant that imagined architecture in the northeastern part of France.

It is the beginning of Tsujitome that Tomejiro Tsuji received hands from the family of Urasenke and set up a store in Kyoto. It is a prestigious kaiseki cuisine, which is allowed to enter and leave from the tea ceremony Urasenke. Through the three generations from the Meiji period, the technique to derive its deep taste has been handed over to the owner chef Yoshikazu Tsujitome.

Paris headquarters has nurtured the history and tradition of French cuisine for about 400 years as a gastronomic palace where kings and aristocracy from around the world gather.
Tour d’ Argent Tokyo, loved as the only branch, will deliver a variety of luxury gems. Enjoy the essence of French cuisine by executive chef Renault Aussier, who received the M.O.F (Meilleur Ouvrier de France).

Maison Paul Bocuse is the main restaurant in Japan of “Paul Bocuse”, the world's best restaurant that continues to shine in Michelin three stars since 1965 in Lyon, France. It is the only restaurant in the world to offer the specialty of Mr. Paul Bocuse, the chef of the century. Inside the restaurant, we have two dining rooms, a salon, a private room, a bar and a lounge. Art Nouveau style interior makes warmth feel in the formality as well. Please enjoy the world of gorgeous gastronomy inherited from "Paul Bocuse" in France.

At LA TABLE de Joël Robuchon, guests can enjoy Robuchon French cuisine in casual style, with meals available prix fixe as well as à la carte. Lovingly prepared with first-class technique, each dish is an artful combination of refinement and flair. Relax and enjoy the best of modern French dining in comfortable surroundings.

In order to bring out the original deliciousness of the ingredients, there are many original dishes full of originality that are light and elegant without relying on excessive oil. Vegan dishes are available.

This old-school French restaurant is the brainchild of André Pachon, a renowned chef who is decorated as a Knight of France's Legion of Honour.Enjoy a wonderful time with superb food in a relaxing atmosphere.

This restaurant is located near the Bishamonten (Zenkokuji) Temple in the Kagurazaka area. The elaborate interior creates an atmosphere of Lyon in France. The single most important essence of Lyonese cuisine is to use the best ingredients. Spend a memorable moment in this new type of elegant bouchon.

Ryuzu serves French cuisine that allows you to feel the four seasons of Japan with Japanese ingredients that fit to each of the season. Chef Iizuka's creed is to cherish the ingredients and express the taste of the ingredients purely and simply. It is a calm and chic interior restaurant that is a street way from bustle of Roppongi. Private rooms, dining rooms and counters are available according to your situation.

The cuisine of Chef Honda is often described as “Japanese cuisine”. Although cooking techniques and basics are faithful to Italian, they use plenty of Japanese ingredients, respect the “seasonal” and “individuality” of the ingredients themselves, and try to enhance the ingredients, not the taste. THey thank the rich nature and the producers from the bottom of their heart, make the best use of the flavor, aroma, texture, and color of the ingredients, and make the arrangements that allow you to enjoy the look of each item. I want you to feel it with your five senses. Forget about the hustle and bustle of the city and enjoy your meal without struggling.

ESqUISSE opened in June 2012 and has been receiving 2 stars rating from Michelin Guide Tokyo since 2012. ESqUISSE means drawing and represents free sensibility without restrictions. The chef from South France, Lionel BECCA lives in Japan for 14 years. Rooted in French cuisine tradition and technology, his cuisine accentuated with citrus or herbs incorporating Japanese ingredients is simple and creative. Please enjoy it in a relaxing space like feeling French nature, wind, sunlight while staying in Ginza.

Voisin's cuisine is crafted from painstakingly selected ingredients, respectful of tradition yet always with a delightful twist. The result is a culinary voyage of never-ending surprises and discoveries.
Please enjoy it yourself slowly in the restaurant with a sophisticated modern atmosphere that you can feel only in the main dining in a hotel.

The cuisine here is dressed to impress, grandly presented and beautifully refined. Jushu made its reputation on its dishes of vegetables and seafood in season, accompanied by dashijiru (a broth of fish and kelp).

Ginza Okuda is a Japanese restaurant standing quietly on Ginza Namiki Street. We will welcome you with the cuisine by the owner chef Toru Okuda using carefully selected seasonal ingredients and heart-warming service.

Kondo has overturned the received wisdom about this iconic dish, taking it in radically new directions. Each of these creations takes the humble tempura into new and unexpected territory.

Adding delicate craftsmanship, that can be called an artist, to traditional Edo-style, they hold each Sushi with affection. Trinity of Neta, Shari, and Wasabi. In consideration of its balance when guests take it into their mouth, we stick to temperature, humidity, and aging more than anyone else.

While making full use of traditional Chinese know-how, this restaurant has set defies out of the boundaries as a stance. The kitchen, with its live and beautiful drawer to maximize the flavor of seasonal ingredients, each dish offers a cuisine of unique flavor and delicacy.

For almost two decades (restaurant opened in 1998), our taste buds have been "there is the smell of a fresh coolness" , chef cultivates his passion for traditional and spontaneous italian cuisine, inspired by the freshness of seasonal market products at Aroma Fresca.

The restaurant is a bit located in an inconvenient place from the station, that it is true but definitely an address to enjoy authentic French cuisine. A pure gateway in a quiet residential area.

Nestled at the foot of Atagoyama, quietness and relax moment to escape the hustle of the city, this restaurant is a true invitation to a cuisine both inventive and tasty. Purchased on daily basis from Tsukiji fish market or fruit or vegetable market, a wide range of products to be enjoyed and specific focus on vegetarian as Chef menu is continually renewed according to the seasons.

Chez Inno, which has been loved by everyone since opened in 1984, has a high ceiling, a timeless interior, and a restaurant where you can relax in the office district of Kyobashi.
Wine and drinks are selected to match with meal and served as you wish. We make your time as pleasant and enjoy this moment.
In addition, as a countermeasure against the novel coronavirus, we installed an ozone air purifier called TECO in the store, a table layout with plenty of room, and everyone cooperated in alcohol disinfection of hands and temperature measurement.
The staff wears masks, disinfects with alcohol, and measures the temperature.

“L’aube” is a French word represents beginning, dawn and birth.
Always wishing to provide exquisite harmony of beauty created by nature and human kind. Keep on building “Deliciousness which only exists at one moment”.
From here our story begins. With this feeling in mind we named us “L’aube”.
With commitment of material producers, their landscapes, difference of every seasons, resounds of Japanese and French cuisine,We wish to deliver the beautiful birth moment of new taste, pleasure and comfort just for you.

"Le Signe" was born in December 2019 in Ginza, where sophisticated stores gather. Chef Ueno worked under the master Alain Ducasse, and after returning to Japan, he was an executive chef at "Le Signe" in the Kyu-Karuizawa Hotel.
Enjoy traditional French cuisine with a modern essence. His artistic creativity will give you pleasure in a calm and modern space with over 250 types of fine wines.

We omotenashi every customer we serve.
Our dishes are created with seasonal ingredients. A wine that enhances the deliciousness. The calm interior is filled with the warm laughter of people. On way home, you suddenly feel happy filled with warmth in your heart. Cucina Hirata will do our best to provide you such time.
We look forward to your visit today.

Chef Kazunori Otowa has dedicated his work to French cuisine, and opened his restaurant in his hometown, the vibrant city of Utsunomiya, after gaining experience in Europe and alongside acclaimed chef Alain Chapel. Otowa Restaurant uses delicious ingredients from Tochigi Prefecture and continues to disseminate to the world as a locally produced and locally consumed French restaurant, is a member of Relais& Châteaux, which currently has about 580 first-class hotels and restaurants in 62 countries around the world.

A quaint restaurant in the cityscape preservation district of Nagoya City. The menu is tailored for each customer on that day, with seasonal ingredients that are received daily, mainly from Tokai regions such as the local Aichi, Gifu, and Mie.

A restaurant located in the colorful Gion district. Inside the Sukiya (teahouse) style building is a dignified yet comfortable space. Enjoy Kyoto-style cuisine in this prestigious yet friendly restaurant.

P greco has a good reputation for seasonal seafood cuisines as it focuses on simply bringing out goodness of the fine ingredients. It has live fish stocks and uses techniques such as Shinkeijime, cutting nerve to keep fish meat fresh and delicious. It makes the foods reminiscent of Japanese cuisine. However, combining techniques and unique ways of use of ingredients obtained by chef’s 8 years of experience in North Italy, Italian cooking techniques are applied to each and every dishes.

This spacious restaurant boasts a modern take on an antique interior, and offers its customers the opportunity to experience modern French cuisine. Showcasing the flavor of seasonal ingredients at their very best, the dishes draw upon aroma, temperature, and color to stimulate the senses.

Casual, authentic Japanese cuisine for all tastes.

Come to Masuda and find a secluded, Japanese-style space in the hustle and bustle of the big city. Experience the simple-yet-deep flavor of dishes that showcase the true flavors of the carefully selected seasonal ingredients used in their creation.

Nestled in a quiet residential area, the restaurant operates out of a traditional style of residence usually associated with Japanese tea ceremony. Customers can savor a sumptuous range of dishes featuring carefully selected seasonal ingredients in a relaxed yet elegant atmosphere.

Spacious mansion restaurant in Ashiya. The delicate sensibility of French cuisine using the local terroir, expressed by the Japanese sensibility, expresses the view of Takayama chef‘s world who has been recognized for his ability in the world. Enjoy a variety of discerning tableware and art-like dishes in a spacious mansion overlooking the garden amidst a gentle light surrounded by greenery.

In the region of Toyama, in the beauty and tasty heart of Etchu, which shelters the food quality and culture of regional cuisine, the menu of this restaurant is deliciously based on this region and dedicated to all senses of it.

Cuisine, architecture, gardens, pottery, feel free to enjoy the five senses of Japanese luxury is the style of Suginoi. The breathtaking of this location is not the only charm as just like the place itself, the menu is nice.

Offering modern cuisine based on classics made with vegetables and herbs from home gardens and ingredients sourced directly from local producers. Many customers look forward to spring asparagus, summer red sea urchins, natural eels, autumn matsutake mushrooms, and winter oysters. There is also a wealth of precious wines that have matured.

Alsace, France, with beautiful scenery. Auberge de l'Ileis a restaurant that has been standing on the banks of the river that runs through the village of Irosenfor over 100 years. With the gentle hospitality of Marc Eberlanand his family, who inherit the supreme cuisine that symbolizes Alsace's gastronomic culture, he has been protecting the three stars since 1967 and still attracts gastronomy around the world. Opened in 2007 as Japan's flagship store, you can spend a blissful time traveling to Alsace in a dining room with an impressive view of Nagoya and a chandelier made of olive tree.

Blessing of the land andoceanof Setouchi, fresh seafood and vegetable are carefully selected by the owner. Please enjoy the kaiseki cuisine that values the seasonal taste.

It is an authentic Japanese restaurant created by the owner who trained in Kyoto and Kanazawa, use variety of local Toyama grown ingredients. Not only the dishes, but also the setting of the restaurant, the garden, and the serving dishes are carefully selected, and you can enjoy the splendor of Japanese cuisine with all five senses. There are tatami rooms with tokonoma, but there are also rooms with tables and chairs. In addition, the garden that spreads out in front of the counter seats where the owner cooks in front of you is a masterpiece.

Immerse yourself in the charm of Gionin a relaxing and unassuming atmosphere with sumptuous Kyoto cuisine that is surely satisfy and enjoy your time with us at the Kappo Sakamoto

He decides the menu by purchasing on the day from market. This has not changed since its establishment in 1970.
“We always prepare the best ingredients and prepare the best menu for each customer.” said owner-chef. While focusing on the basics of Japanese cuisine, in addition to the idea of taking a step outside, it is like weaving old and new dishes with wonderful ingredients from the Sea of Japan and Kanazawa's culture. We will provide you with a time that you cannot experience anywhere else.

11 counter seats, 6 seats for zashiki, 17 seats in total.
We serve sushi that has been carefully prepared with a focus on Hokuriku's abundant fish.

Carefully select, study and understand ingredients we use and value the seasonality we represent. Through the Spanish filter, you can feel the one and only new Kanazawa that can only be experienced at Respiracion.

A “carousel” style restaurant, hosting chefs from around the world. A food museum, where the greatest chefs from all genres gather, creating entirely new cuisine experiences. The joy of food of the past, present and future, brought to life through various recipes –ranging from those of world-leading chefs to our mothers.

Founded in the Genrokuera in the middle of the Edo period, it is a Japanese restaurant with a history of more than 300 years. There are 13 guest houses in a 6,000㎡garden that brings out the atmosphere of the four seasons, each in a separate tatami room style guest houses with different entrances. You can enjoy kaiseki cuisine that incorporates local flavors by carefully selecting seasonal ingredients. Please make a reservation one day in advance to provide heartfelt hospitality with the best.

We are French restaurant with 6 tables, only 12 seats in Yodoyabashi, Osaka.
Today's most delicious ingredients from market are freely combined to improvise and enjoy lively dishes supported by the inspiration of the place. While responding to customer requests, we will prepare dishes tailored to each customer.
Entire restaurant is a chef's table. Please spend a blissful time while enjoying the dishes that can only be tasted at that moment.

Founded as a restaurant in the late Edo period, it has a history of 200 years and is the oldest restaurant in Gifu prefecture. (* The oldest dedication in Takayama, which remains in the Takayama City Folk Museum) Both the building and the garden have been used for more than 200 years, and both are designated as Takayama City Cultural Heritage. In addition to the main hall, property is about 1200㎡, there are tea rooms and rooms scattered in the garden, and you can enjoy traditional shojinryori, vegetable based cuisine with perfect view of every seasons of garden. We mainly serve you vegetarian menu.

A totally new type of teppanyaki restaurant which also incorporates the delicate traditional multi-course kaiseki style. The restaurant is also unique in the way they do teppanyaki, or grill on an iron plate, with the use of oil being minimized to make every dish light and pleasant. Fish and Kuroge (black haired) Wagyu beef are grilled using Nakano's unique techniques so that they are served at their best. Spend a relaxing and luxurious time in the restaurant overlooking the breathtaking night view of Fukuoka.

The restaurant's chef, Naoki Kajisa, prepares authentic French dishes based on ingredients carefully selected from various places in Kyushu, a great treasure trove of delicious food. He also uses plenty of local seasonal vegetables in his dishes. In the elegant restaurant, there is also a bar so customers can spend some special time away from their everyday life. Raisin d'Or is a small "grande maison".

Jinrokuzushi is founded 45 years ago in Kurume, south of Fukuoka, where it has been a long-time entertaining and has built a unique Sushi culture. You will enjoy a new and fun “Sushi” that has evolved and fused constantly. The restaurant has been renovated 5 years ago, especially sticking to the height of the counter. Enjoy the art of Sushi at the counter made of 200-years-old Ginkgo.

The appearance of pure Japanese style of Sukiya making, the sound of quiet flowing streams .... We will express the neat taste of Japanese cuisine with delicate sensibility and art of craftsmanship. We will taste Japanese cuisine in a fully private room of Sukiya making importance to privacy. The names of the nine rooms are named from Genji Kanonogi which is also a traditional Japanese pattern such as "Hatsune" "Butterfly".The cuisine is a full course of seasonal fragrant Japanese sum that cherishes the fundamentals of Japanese cuisine of five colors, five tastes and five methods, arriving from the market every day centering on the ingredients of local produce local consumption. Please enjoy "Encounters of the seasons encountered with chrysanthemums" to stimulate the senses.

Since its opening in 1999, it has been sending out authentic French cuisine that cherishes traditional French techniques and maximizes the taste of the ingredients.
The space, decorated with fine furniture, antique ornaments and paintings, is as elegant as a museum. Starting with [Restaurant HiramatsuHakata] in 2016, Masayuki Tsuchio, who has been studying at affiliated stores in Osaka, Paris, and Nara, became the head chef, balancing between the traditional taste with a profound feeling and the light taste that matched the times, and challenged the combination of new ingredients. We continue to make dishes that maximize the potential every day.

Since 1918,Hakata Izumi's long-established blowfish,fukusashimi is vividly decorated as peony pattern using a technique called double pulling. This brings unique sweetness and chewy texture of fukustands out.
Please enjoy the technique and spirit that we have pursued to fully enjoy all of the sashimi, fried fuku, chirinabe, and finally the porridge that are carefully cooked from raw rice with the soup stock of the pot.

Hélène Darroze at The Connaught is an elegant expression of craft. In our three Michelin-star restaurant, warm and intimate yet bold and modern, every element is bespoke – from the Pierre Yovanovitch interiors to Hélène’s personally tailored menus, grounded in seasonal British produce, infused with French flair and shaped around you.

The name of Taillevent is a legend in its own right, taking its name from Taillevent the famous 14th century chef, and acknowledged as the founding father of French gastronomy. Le Taillevent is one of the great establishments in this French gastronomic tradition. Its reputation is built on a record of using only the freshest products available, cooked to perfection and seasoned with exquisite flavors by chefs known for their experience and gastronomic excellence.

Located in an elegant Brussels town-house, the restaurant integrates a subtle mix of charm and character.
On arrival, Laurence Wynants welcomes you in a beautiful art nouveau decor, in the style of Victor Horta. A magnificent stained glass window provides luminosity for the restaurant whilst at the end of the room, a bay window provides you a view of the bustling activity taking place in the kitchen. Gourmets will have the leisure to appreciate sophisticated haute cuisine, with a touch of exoticism and creativity in this warm welcoming setting.