DESTINATION RESTAURANTS
Destination Restaurants
2026
Destination Restaurants is a list of Japan’s best restaurants published by The Japan Times. Started in 2021, the list is selected by Japanese experts with an international audience in mind. On May 26, The Japan Times hosted the 2026 Destination Restaurants Awards at 34F Skyroom, a cozy restaurant in Azabudai Hills Mori JP Tower, in which the selected restaurants were recognized for their exquisite dishes and sustainable cuisine.
Restaurant Kesennuma Kuromori, located in the Miyagi Prefecture city of Kesenuma, won Destination Restaurant of the Year 2026. Chef Yoji Kuromori made the decision to move to Miyagi following the 2011 Tohoku earthquake. After opening a fukahire (shark fin) restaurant in Sendai and demonstrating his skills there, he relocated in 2025 to Kesennuma, one of the world’s leading shark fin producers, and launched Kesennuma Kuromori, where he offers unique fukahire cuisine in cooperation with producers. Kuromori shared his aspirations for the future, saying, “I want people to see shark fin in a more positive light.”
The judging panel consisted of Yoshiki Tsuji, Naoyuki Honda and Takefumi Hamada. In selecting restaurants, the judges place particular emphasis on how chefs make sustainable use of local ingredients and whether they are creating distinctive gastronomy rooted in their region.
Tsuji praised the award recipients, noting that “Each chef possesses the ability to express their cuisine through a unique philosophy and culinary language.” He added, “The three of us on the judging panel will continue to support Destination Restaurants with the belief that the true essence of Japanese food culture resides in the regions.”
In his remarks at the award ceremony, Tsutomu Wakamatsu, executive director of the Japan National Tourism Organization, said gastronomy tourism has been positioned as one of the key pillars of Japan’s tourism marketing strategy through 2030. The approach encourages travelers to experience and learn about local ingredients and food cultures shaped by each region’s climate, history and traditions.
More than 100 guests attended the event. Before the reception following the award ceremony, guests were served Hibiki whisky by Suntory, a sponsor of Destination Restaurants. Hibiki aims to embody a distinctly Japanese sensibility and flavor profile that resonates globally, a philosophy that closely aligns with the vision behind the award itself.
At the reception, award-winning chefs presented an array of finger foods, including pies and quiches inspired by the unique character of their respective regions. Guests enjoyed the dishes while listening to the chefs speak about the ideas behind their creations.
Destination Restaurants is more than simply a gourmet guide. Through cuisine, it seeks to highlight the culture, climate and traditions of local communities, as well as the dedication of the producers who support them. With this year’s additions, the Destination Restaurants list now features 60 restaurants from across Japan.
Moving forward, The Japan Times will continue supporting chefs who showcase the unique appeal of their regions, helping share the richness of Japan’s food culture and local stories with audiences around the world.
