Pescetarian Restaurants

We had a fantastic dinner at this restaurant. It’s worth every penny. The chefs discipline and mastery is impressive and the quality of the food and its preparation is in-maculate. His wife is also amazing. We ended up having a great conversation with them about our home country in Costa Rica and we even took some pictures together. Loved the experience, venue and of course the food. Will recommend it a thousand times times!

We had an absolutely amazing time here. Every dish was superb, we were offered to try local delicacies and offered to opt out if things felt too adventurous (although we didn’t). Chef explained every course perfectly in English and made us smile all throughout. We have never experienced anything as amazing as this and I was in absolute awe watching each dish made up in front of us. Would recommend to anyone and everyone!!

My daughter is vegetarian and being able to have such an elegant, authentic meal in Tokyo without worrying about what she could eat was wonderful! Each dish was thoughtfully prepared and delicious.

Great place Great value Great staff loads of fun… thanks

They accommodated my pescatarian request beautifully. A wonderful fusion of Latin American and Japanese cuisine, with each dish carefully narrated by the staff, which made the experience even better. The interior is very sophisticated. Highly recommended for anyone looking for a gastronomy or fusion experience in Tokyo.

This was an absolutely fabulous meal. And, a great wine selection!!

Amazing food and experience. The chef was truly amazing, so talented and inventive, and the staff was excellent. This meal ranks in my top 10 (perhaps even my top five) of incredible dinners I’ve had. I wish I could eat here once a week. Truly superlative.

A unique experience. The service, the place and above all the taste. WOW!!!

Visited on a Friday @ noon, ordered the "special tempura course 'wakaba'" Ingredients were a big focus here. With every piece of tempura served, the chef mentioned where it was sourced from and recommended to eat it with either the special salt, oroshi-dashi, or a squeeze of lime. Sitting at the counter allowed me to watch him perform his craft. Every piece of tempura felt luxurious and had a light crispiness. And the Wakaba course was just right for lunch, although, I did order 3 more shrimp tempura at the end. The Uni (sea urchin) tempura was a creamy heaven in my mouth! I swear he used an entire row of uni just to make the 1 piece of tempura! I wish I took more pics of each course... I will definitely return when I'm back in Atami.

It’s hard to put into words the experience that you gain from visiting Yoshizushi. From the moment you enter the quaint venue, you are greeted and welcomed with true sincerity. I am in the process of learning Japanese and the chef admitted that he attempts to speak in English when he can. No matter if I was spoken to in either language, I knew what he was saying to me. His food spoke for itself. The presentation of each dish was exquisitely and thoughtfully prepared. He presented dishes of well-known fish to plates I’ve never had before (and already craving again). The pace of the meal is perfectly crafted for you to enjoy each moment you spend at the counter. While this was my first time to Yoshizushi, it will not be last. The kindness I was met with was beyond compare. The hospitality I received was true to the Japanese spirit. If you have a moment to support Yoshizushi and experience their wonderful dishes, don’t think twice.

My first Peruvian restaurant, and what an introduction! The food was creative and visually stunning, and every dish had a story behind it. Each plate was custom designed to match the dish, which made the whole meal feel like an experimental dining journey. I really enjoyed it and would recommend it to anyone looking for something unique in Ginza.

We had an excellent dinner at SHARI Akasaka and really enjoyed the Kaiseki Course “Fuji”. What stood out to me was the variety of the menu. We tried several different types of seafood, seasonal vegetables, Matsutake mushrooms and Kuroge Wagyu, so every course felt different. My highlights were the grilled tilefish with Matsutake and the Kuroge Wagyu sirloin with daikon radish. The rice cooked in a traditional pot with autumn mackerel was also excellent. The experience was very easy to enjoy as an international visitor, since the menu was available in English and the dishes were easy to follow. It was a great choice for a date night and a nice way to experience a more refined side of Japanese cuisine. The food, presentation and overall experience were all excellent.