Restaurants in Japan

Nissin Healthcare Food Service Co.,ltd

1 to 10 staff

Rubia

Since its opening in March 2021, RUBIA became the first fine-Mexican dining restaurant in Japan, offering a new style of Mexican cuisine that makes the most of Japanese ingredients in an urban and sophisticated space in Tokyo. Co-owned by Edo Kobayashi and SARASA (CASA DE SARASA, President of Taco Association), the restaurant offers seasonal Japanese ingredients in its contemporary style Mexican cuisine, taking guests on a "culinary journey" of Mexico.

1 to 10 staff

Salvatore Cuomo Japan, Inc

1 to 10 staff

Sugakico Systems Co.,ltd

Sugakico is Nagoya-based Quick Service Restaurant operator that owns over 390 locations in Japan as follows- Sugakiya : Ramen noodle (QSR)~ 358 locations - Kimuraya : Udon noodle (Fast Casual)~ 8 locations - others : Ramen noodle (Fast Casual)~ 25 locations Sugakico owns 3 subsidiary companies- Sugakiya Foods Co,Ltd: Instant Noodle Manufacturer - Five Recipe Co: Casual Dining Restaurant Operator (19 locations)- Mrs. Heart Co,Ltd: Confectionery

1001 to 5000 staff

Afuri Inc

201 to 500 staff

Cafe La Famille

1 to 10 staff

Dipper Dan

1 to 10 staff

Hatcho-No-Yu

Old Houses Fe 926 Relax And Hammock

Restaurant T3

T3 started as an innovative cuisine concept, born out of an obsession with perfecting the time and temperature of each dish, while sourcing ingredients in a way that would allow our guests to travel as food tourists without leaving the table. Time x Temperature x Travel - hence, T3. Introduction by Chef Yamashita: I was a very creative child, always drawing pictures and seeing the world through an artistic lens. That path eventually led me into the culinary world, where I was allowed to use that same creativity. My life as a professional chef started out in French restaurants such as “Ginza Lecan” and “Signature” at the Mandarin Oriental Hotel Tokyo, after which I finally took the leap to leave Japan and work under Eric Ziebold in the United States for five and a half years. After absorbing all I could from such an impressive chef, I felt that it was time to come back to Tokyo and draw on that inspiration with my own team. At T3, we pride ourselves in preparing the juiciest, hand-picked cuts of rare wagyu brands, mostly from small production Japanese ranchers that we have created personal connections with. Of course, all of our ingredients are carefully selected based on quality and seasonality. With the help of an equally creative sommelier, we’ve also developed an extensive pairing experience based on the T3 concept. In addition to carefully selected vintage and cult wines, we offer non-alcoholic pairings of exotic teas and playful wine-parodying hand-crafted infusions. We hope to provide you with a truly unique and unforgettable dining experience. chef Hiroyuki Yamashita

1 to 10 staff

Craft Beer Station

1 to 10 staff

Frijoles Kk

Great-tasting real food, served fast. Not fast food. We believe in serving real great-tasting food which you may usually enjoy at ne dining, in casual environment. We prepare our food with gas stove, pots and pans, knife and other kitchen utensil, refrigerator stocked with a various fresh ingredients, herbs and spices, and dry goods. Ingredients we use include marinated chicken and steaks, carnitas (seasoned and braised pork), pinto and black beans and more. And a majority of our food is prepared from scratch in our restaurant, not simply reheated and slapped together to order. We go through all of these because we believe food tastes much better when we make it this way.

51 to 200 staff

Tetsumen

1 to 10 staff

Dedesuke

Han-No-Daidokoro Bettei

1 to 10 staff

Honatsugi Niku Sushi

1 to 10 staff

Izuu

1 to 10 staff

Natur Restaurant

1 to 10 staff

Ramen Yukikage

1 to 10 staff

Shimotsuke Udon So-An

Sushi Toto

1 to 10 staff

Yamato Pizza

Subway Japan Inc

1 to 10 staff

Zensho Holdings Co., Ltd

Eradicating hunger and poverty from the world Even though there is sufficient food to feed everyone in the world, the problem lies in the imbalanced distribution caused by the current food supply chain. Zensho aims to become the world’s No.1 company in the food industry by leveraging its business systems and capital strength to make a significant contribution to global food supply, thereby ultimately eradicating hunger and poverty.

10001+ staff