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Strasbourg, France

Régent Petite France

The fine dining restaurant at Régent Petite France operates under the team from La Fourchette des Ducs, working from a terrace and dining room on the Canal de l'Ill in Strasbourg's Petite France quarter. The kitchen draws on Alsatian regional sourcing — trout and char from Sparsbach, squab, farm vegetables — assembled into meticulous, elegantly presented dishes. For visitors seeking a serious table in a historically layered setting, this is a logical address.

Strasbourg, France

Birmingham, United States

Rêve

Rêve holds a 2025 Michelin Plate at its address in Birmingham's downtown core, placing it among the city's small tier of fine-dining contemporaries operating at the $$$$ price point. The contemporary format signals a kitchen working within a broader national shift toward technically precise, ingredient-led cooking. For Birmingham diners tracking where the city's serious restaurant scene is heading, Rêve is a fixture worth understanding.

Contemporary

Birmingham, United States

Lafayette, United States

Rêve Bistro

Rêve Bistro brings classical French technique to Lafayette's Contra Costa dining scene, holding consecutive Michelin Plate recognition in 2024 and 2025. Tucked into a modest strip on Moraga Road, it operates in a tier above the East Bay's casual French bistro category, with a 4..

French

Lafayette, United States

Las Palmas de Gran Canaria, Spain

Rêver

In the heart of Vegueta, Las Palmas's oldest quarter, Rêver occupies a stone-walled room a short walk from the Casa de Colón and holds a 2025 Michelin Plate. The kitchen draws from Spanish, French, Italian, and British reference points, producing generous Mediterranean plates that occasionally push further east, as a tuna belly tartare with wasabi and avocado sorbet demonstrates.

Mediterranean Cuisine

Las Palmas de Gran Canaria, Spain

Kitzbühel, Austria

Römerhof Stüberl

Römerhof Stüberl brings Kitzbühel’s alpine dining language into a smaller, more tradition-led register: Tyrolean comfort dishes, hotel-cellar wines, and a rustic room rather than resort spectacle. Chef Kai Horitzky’s cooking is framed around terroir and classic regional recipes, making it a useful counterpoint to the town’s louder luxury dining circuit.

Expression of the terroir

Kitzbühel, Austria

Alpirsbach, Germany

Rössle

A Michelin Plate-recognised address on Aischbachstraße, Rössle delivers country cooking in the Black Forest town of Alpirsbach at an accessible €€ price point.

Country cooking

Alpirsbach, Germany

Adligenswil, Switzerland

Rössli

Rössli holds a Michelin Plate for 2024 and 2025, placing it among the recognised Classic Cuisine addresses in the Lucerne canton. Set on Adligenswil's main village street, it operates at the €€ price point, making it one of the more accessible Michelin-acknowledged tables in the region. A 4..

Classic Cuisine

Adligenswil, Switzerland

Bad Ragaz, Switzerland

Rössli

Rössli sits at the accessible end of Bad Ragaz's dining spectrum, holding a 2025 Michelin Plate alongside a 4.. The international menu positions it as a practical counterpoint to the resort town's higher-tier tasting rooms, offering a more relaxed meal format without stepping outside the town's culinary standards.

International

Bad Ragaz, Switzerland

Zollikon, Switzerland

Rössli

A Michelin Plate-recognised address on Zollikon's Alte Landstrasse, Rössli operates in the tradition of the Swiss Gasthaus: unfussy rooms, a menu grounded in regional produce, and the kind of cooking that earns local loyalty over decades. At a €€ price point, it occupies a different register to the starred dining rooms of greater Zurich, and is better for it.

Traditional Cuisine

Zollikon, Switzerland

Milan, Italy

Røst

Røst occupies a quiet address on Via Melzo, 3 in Milan's Porta Venezia district, a neighbourhood where the aperitivo tradition runs deep and the restaurant scene has grown increasingly serious. The address sits at the intersection of a well-established local dining circuit and a newer wave of destination restaurants drawing visitors from across the city. Whether daytime or evening, the experience here is shaped by the rhythms of the street it shares.

Neo-bistro

Milan, Italy

Luxembourg, Luxembourg

Rôtisserie Ardennaise

Among Luxembourg City's Michelin Plate-recognised tables, Rôtisserie Ardennaise brings the larder of the Ardennes forest into the Belair neighbourhood, anchoring country cooking traditions within a city dining context. Two consecutive Michelin Plate recognitions (2024 and 2025) signal consistent kitchen discipline at a €€€ price tier that sits below the €€€€ bracket occupied by Ma Langue Sourit and Léa Linster. For visitors seeking regional produce handled with care rather than modernist spectacle, it occupies a clear position in the city's mid-premium tier.

Country cooking

Luxembourg, Luxembourg

Hong Kong, Hong Kong

Rú

Rú places a quieter Tsuen Wan address inside Hong Kong’s broader conversation about serious dining beyond Central and Tsim Sha Tsui. The draw is less about spectacle than pacing: a high-floor room, lunch-and-dinner rhythm, and a setting that suits diners who want the city’s restaurant culture without the usual harbourfront shorthand.

Hong Kong, Hong Kong

Hanover, Germany

Rüpel

Rüpel at Kötnerholzweg 30 in Hannover's Linden district operates as a fully plant-based restaurant recognised by the We're Smart community for strong price-to-quality value. Chef Lennart Röbbel leads the kitchen with a vegetable-forward focus, while the drinks list runs toward alcohol alternatives and natural wines. It sits in a different register from Hannover's conventional dining scene.

Hanover, Germany

Riyadh, Saudi Arabia

Rüya

A modern Anatolian brasserie on Prince Muhammad Bin Abdulaziz Road, Rüya brings contemporary Turkish cooking to Riyadh's Al Sulimaniyah district. The open kitchen and matt brass interior frame a menu built around Anatolian mezze, slow-cooked lamb, and regional kebabs, with creative mocktails rounding out the experience in Saudi Arabia's non-alcoholic dining context.

Riyadh, Saudi Arabia

Dubai, United Arab Emirates

Rüya

Rüya on The Palm Jumeirah holds consecutive Michelin Plate recognition (2024 and 2025) for Turkish cooking that extends well beyond the kebab-and-meze shorthand familiar to most Dubai diners. Set within the St. Regis on Palm Jumeirah, it places Anatolian tradition inside a luxury hotel format that suits the neighbourhood's register. A 4..

Turkish

Dubai, United Arab Emirates

Berlin, Germany

Rüyam Gemüse Kebab

On a stretch of Hauptstrasse that runs through Schöneberg's working residential fabric, Rüyam Gemüse Kebab has become a reference point for vegetable-forward döner in Berlin. The format is direct: grilled vegetables, bread, and the kind of focused execution that earns a queue rather than a reservation. It occupies a price tier and register entirely separate from Berlin's Michelin-tracked dining circuit.

Berlin, Germany

Kitaadachi-gun, Japan

Ryu no Ko

Ryu no Ko puts Sichuan cooking and ramen into a small Saitama dining room with serious local pull. Its Tabelog Chinese EAST “Tabelog 100” selections in 2023, 2024, and 2026 place it in a tighter conversation than its suburban address suggests, especially for travelers tracing strong Chinese cooking beyond central Tokyo.

Kitaadachi-gun, Japan

Minamiuonuma, Japan

Ryu Zushi

Ryu Zushi is a reservation-only, nine-seat sushi counter in Minamiuonuma, selected for Tabelog Sushi EAST “Tabelog 100” in 2025 and 2022. The appeal is regional rather than metropolitan: Sea of Japan fish, Uonuma rice country, and a rural Niigata setting that asks diners to think beyond Tokyo’s omakase circuit.

Minamiuonuma, Japan

Tokyo, Japan

Ryuan

Ryuan is a Shibuya-based Tokyo restaurant recognised with a White Star on Star Wine List, signalling a wine programme serious enough to earn independent editorial attention. Its Chome-1 address places it in one of Tokyo's most traversed districts, where the density of competing dining rooms makes specialist recognition meaningful. For wine-focused diners, that distinction is the starting point.

Tokyo, Japan

Ichinomiya, Japan

Ryuen

Ryuen puts Ichinomiya into Japan’s serious yakiniku conversation, with Tabelog 100 Yakiniku EAST selection in 2025 and a dinner range of JPY 8,000 to JPY 9,999. The draw is not ceremony for its own sake, but a meat-focused format where sourcing, cut selection, and grill control carry the meal.

Ichinomiya, Japan

Kyoto, Japan

Ryuhei Soba

Ryuhei Soba places Kyoto’s buckwheat-noodle tradition in Nishikyo, away from the temple-side dining circuits that dominate visitor itineraries. Its Tabelog 100 Soba WEST selections in 2024 and 2025 give it a clear quality signal, while the modest lunch pricing keeps the experience closer to everyday Kansai soba culture than ceremonial fine dining.

Kyoto, Japan

Kunigami-gun, Japan

Ryuhin Onna no eki

Ryuhin Onna no eki puts Okinawan sweets into a roadside market format rather than a formal dessert salon. The draw is kakigori, fruit-parlour desserts, gelato and ice cream, backed by selection for Tabelog 100 Sweets WEST 2023, with the casual take-out setting making it an easy counterpoint to Kunigami-gun’s heavier resort-area dining.

Kunigami-gun, Japan

Yokohama, Japan

Ryuho

Ryuho places Yokohama Chinese dining in a mid-priced, ritual-led register rather than the city’s luxury tasting-menu lane. The Isezaki-Chojamachi restaurant has a 48-seat room, Tabelog Chinese EAST “Tabelog 100” selections in 2024 and 2026, and a format that suits families, friends, and longer shared meals built around seasonal Cantonese cooking.

Yokohama, Japan

Nago, Japan

Ryukyu Meika Mitsuya

Ryukyu Meika Mitsuya is a Nago sweets stop with a take-out format, a sub-¥999 price bracket, and selection for Tabelog 100 Sweets WEST 2023. Its appeal sits in Okinawa’s roadside food culture rather than formal dining: a quick, ingredient-led pause near Kyoda that makes sense before or after a northern-island drive.

Nago, Japan

Tokyo, Japan

Ryumon

Ryumon belongs to Tokyo’s small-counter dumpling culture rather than the city’s luxury dining circuit. The Otorii address, seven counter seats, Tabelog 100 Dumplings selections in 2019, 2021, and 2024, and sub-¥1,000 lunch and dinner budgets place it in a precise category: tightly run, low-cost, specialist, and logistics-sensitive.

Tokyo, Japan

Ryumon Coffeestand

Ryumon Coffeestand brings Kichijoji’s small-format café culture into a two-level room where design matters as much as the coffee order. Its Tabelog Cafe EAST “Tabelog 100” 2025 selection, earlier Tabelog 100 appearances, single-origin coffee focus, and compact seating give it a sharper identity than a casual station café.

Tokyo, Japan

Yokohama, Japan

Ryusei Ken

Ryusei Ken puts Yokohama ramen into its compact, ritual-led form: counter seating, no reservations, short service windows, and a low price band that keeps the meal grounded. Its repeated Tabelog 100 ramen selections, including Kanagawa 2025, place it in the city’s serious noodle circuit rather than the casual fallback category.

Yokohama, Japan

Tokyo, Japan

Ryutenmon

Ryutenmon places Cantonese cooking inside Tokyo’s hotel-dining tier rather than the city’s smaller counter culture. Its Tabelog Chinese TOKYO 100 selection in 2026, 137-seat scale, dim sum and xiaolongbao category signal, and Ebisu Garden Place setting make it a useful benchmark for polished Chinese dining with business, family, and private-room use in mind.

Tokyo, Japan

São Paulo, Brazil

S I M O N E

On a quiet stretch of Rua Tapinas in Itaim Bibi, S I M O N E occupies a position in São Paulo's increasingly ingredient-driven fine dining conversation. The address sits within one of the city's most concentrated pockets of serious cooking, where sourcing philosophy and producer relationships have become the organizing logic behind menus. For visitors mapping São Paulo's contemporary dining scene, this is a name that circulates in the right conversations.

São Paulo, Brazil

Berwang, Austria

S-Lounge

S-Lounge reads Berwang through altitude rather than formality: a piste-end après-ski lounge at Relais & Châteaux Singer Sporthotel & SPA, tied to the Sonnalmbahn and the hotel’s sun terrace. Its appeal is the Alpine timing, with winter drinks after the last run and summer stops after hiking, framed by Tyrolean hospitality and a terroir-led food direction.

Expression of the terroir

Berwang, Austria

Moreira de Cónegos, Portugal

S. Gião

Operating from the outskirts of Guimarães since 1987, S. Gião is a family-run institution holding two consecutive Michelin Plate recognitions and a 4.. The kitchen draws from the ingredient traditions of Northern Portugal, serving generous portions in a room anchored by a suspended central fireplace. At the €€ price point, it occupies a tier rarely associated with this level of consistency.

Traditional Cuisine

Moreira de Cónegos, Portugal

Kobe, Japan

S.B.DINER-KOBE

S.B.DINER-KOBE brings Kobe’s compact Sannomiya dining culture into the hamburger category, with a 12-seat table-service format and repeated Tabelog Hamburger 100 selections through 2026. It is a small-scale, casual counterpoint to the city’s beef restaurants and izakaya circuits, useful for travelers who want a tightly focused lunch or early dinner rather than a long formal meal.

Kobe, Japan

Floriana, Malta

S.E.A. (Evrima)

S.E.A. at Evrima brings one of Europe's most credentialled fine dining programs to the Valletta Waterfront, with chef Sven Elverfeld — the force behind Aqua at The Ritz-Carlton Wolfsburg — overseeing a kitchen that treats the Mediterranean as both pantry and compass. The setting is the Forni Complex, first floor, where harbour views frame a format built for serious eating rather than casual drop-ins.

Floriana, Malta

Chicago, United States

S.K.Y.

Stephen Gillanders’s S.K.Y. in Lincoln Park spans tuna tartare “lumpia,” Sichuan ricotta, bibimbap and prime rib. Dinner is served daily, with weekend brunch also listed.

New American, Contemporary

Chicago, United States

Adelboden, Switzerland

S.Zimmer

S. Zimmer holds consecutive Michelin Plate recognition for 2024 and 2025, placing it among the more formally acknowledged tables in Adelboden's compact dining scene. Situated on Dorfstrasse in the village centre, it operates in the contemporary register at the €€€ price tier, making it one of the few addresses in this Alpine resort where serious cooking meets consistent critical notice.

Contemporary

Adelboden, Switzerland

Santa Reparata, Italy

S'Andira

A Michelin Plate seafood restaurant on the Adriatic coast of Abruzzo, S'Andira sits among wind-carved granite and juniper at the edge of the sea in Santa Reparata, Civitella del Tronto.

Seafood

Santa Reparata, Italy

New York City, United States

S&P Lunch

A Flatiron fixture on the Opinionated About Dining Cheap Eats list for 2025, S&P Lunch keeps the old-school luncheonette format alive with long Formica counters, smash burgers, turkey clubs, and egg salad served with properly sour pickles. In a city where the classic diner counter has grown scarce, this 5th Avenue spot earns its reputation on execution rather than nostalgia alone.

Sandwich Shop

New York City, United States

Belgrade, Serbia

S5 by Angie

S5 by Angie occupies a discreet first-floor space in northern Belgrade's residential Bežanija district, where chef Anđela Risimić bridges Italian technique and Serbian tradition with a confidence that few young cooks manage. Her inspector-noted zander and rabbit-filled ravioli represent a menu that moves between two culinary worlds without losing its footing. Among Belgrade's emerging wave of chef-driven rooms, this is one worth tracking down.

Belgrade, Serbia

Zhubei City, Taiwan

SABI

At SABI in Zhubei City, the Wabi-Sabi philosophy shapes both the room and the plate: natural stone, wood, and water elements create a tranquil counter setting where Japanese-influenced cooking meets molecular technique. Creative combinations unfold at the chef's counter in ways that reward the kind of unhurried attention a milestone meal deserves. For Hsinchu County's special-occasion dining, SABI occupies a distinct tier.

Zhubei City, Taiwan

Geneva, Switzerland

SACHI

SACHI holds consecutive Michelin Plates for 2024 and 2025, placing it among Geneva's more credentialed Japanese Contemporary addresses. Positioned on Quai Turrettini, the restaurant occupies a tier between casual Japanese dining and the city's Michelin-starred fine dining circuit, with a 4..

Japanese Contemporary

Geneva, Switzerland

Fukuoka, Japan

SACHiA Beef stroganoff

SACHiA Beef stroganoff sits in Fukuoka’s yoshoku lane rather than the city’s ramen-and-yatai shorthand. Its Tabelog 100 Yoshoku WEST 2025 selection and counter-led format place it among serious Japanese-Western kitchens, with beef stroganoff as the anchor rather than a supporting menu item.

Fukuoka, Japan

Tallinn, Estonia

SADU resto

SADU resto occupies a converted address on Kopli tn 68a in Tallinn, sitting at the edge of a neighbourhood that has been quietly redefining the city's dining geography. The kitchen draws on ingredient sourcing as its primary editorial argument, placing it within a growing cohort of Estonian restaurants that treat provenance as structure rather than garnish. For visitors planning ahead, the address rewards deliberate timing over spontaneous visits.

Tallinn, Estonia

Coimbra, Portugal

SAFRA_

A Michelin Plate-recognised address in Coimbra's Baixa district, SAFRA_ occupies a remodelled warehouse a short walk from the Santa Cruz monastery. The menu runs on seasonal sharing plates, with combinations like lamb with cauliflower and honey vinegar showing the kitchen's precision with contrasting textures and acidity. At the €€ price point, it sits comfortably between the neighbourhood's casual taverns and the city's higher-tier contemporary tables.

Contemporary

Coimbra, Portugal

Marseille, France

SAGE

A focused contemporary bistro on rue Grignan in Marseille's 6th arrondissement, SAGE takes its name from the acronym Saison, Artisanat, Goût et Émotion and operates accordingly: a short, seasonal menu built on short supply chains, a meaningful vegetarian contingent, and a level of technical precision that sits above the neighbourhood bistro norm. The room is calm; the cooking is the point.

Marseille, France

Sapporo, Japan

SAKURA BROWN

Sapporo’s soup-curry culture rewards places that treat broth, spice, vegetables, and service rhythm as one system rather than a bowl-plus-toppings formula. SAKURA BROWN sits in Kotoni with Tabelog Curry EAST 100 selections in 2020, 2023, and 2024, putting it in a serious local conversation while staying in the everyday curry price band.

Sapporo, Japan

Nara, Japan

SAKURA BURGER

SAKURA BURGER gives Nara a compact craft-burger address with a stronger sourcing argument than the category usually gets: house-made bacon, ham, and sausages from a directly managed smoking workshop. Its repeated selection for Tabelog’s Hamburger 100, including 2026, places it in a national conversation rather than a purely local snack stop.

Nara, Japan

Dubai, United Arab Emirates

SAL, Burj Al Arab

SAL occupies the ground mezzanine of the Burj Al Arab, one of Dubai's most recognisable addresses, and holds a White Star recognition from Star Wine List. The setting places it in a distinct tier among Jumeirah's hotel dining rooms, where the architecture does significant work before the food arrives. Daytime and evening service follow noticeably different rhythms, making the timing of your visit a genuine editorial decision.

Dubai, United Arab Emirates

Saitama, Japan

SALT

SALT occupies a low-profile address in Urawa Ward, Saitama, operating at a remove from the capital's dining circuit in ways that reward those who seek it out. The venue sits within a broader Saitama dining scene that spans specialist eel houses and handmade ramen counters, positioning it as a distinct entry point into the city's quieter, less-trafficked restaurant culture.

Saitama, Japan

Tokyo, Japan

SAMBOA BAR Ginza ten

Ginza’s bar culture rewards compact rooms, polished technique, and regulars who know the difference between spectacle and discipline. SAMBOA BAR Ginza ten fits that older Japanese cocktail lineage: a basement bar near Ginza Station, selected for Tabelog 100 Bar 2022, with a small counter-and-table format rather than a hotel-lounge scale.

Tokyo, Japan

SAN TORA

SAN TORA brings Sapporo-trained ramen discipline to Yamabukicho, a quieter Shinjuku pocket better known for daily-neighbourhood eating than destination dining. Its Tabelog Ramen TOKYO 100 selections from 2021 through 2025 place it in Tokyo’s serious ramen conversation, while the compact counter-and-table format keeps the experience closer to a local lunch room than a trophy reservation.

Tokyo, Japan

Osaka, Japan

SANADA

SANADA is a six-seat counter in Kitashinchi’s small-format creative dining tier, selected for Tabelog 100 Innovative / Creative cuisine in 2025. The appeal is not breadth but concentration: a reservation-only room, sommelier support, sake, shochu and wine, and a format that makes every seat part of the evening’s rhythm.

Osaka, Japan

Dazaifu, Japan

SANZO

SANZO places Dazaifu’s mountain-side dining culture in a charcoal-grilled chicken and robatayaki frame, with hearth seating, terrace space, and a drinks list spanning sake, shochu, and wine. Its 2025 Tabelog 100 selection for chicken cuisine gives the room a clear quality signal without pushing it into formal fine-dining territory.

Dazaifu, Japan

Toronto, Canada

SARA

SARA holds consecutive Michelin Plate recognition for 2024 and 2025, placing it among Toronto's acknowledged contemporary dining addresses on Portland Street in the Fashion District. With a 4., the restaurant occupies the upper tier of the city's contemporary scene without the waiting-list intensity of its Michelin-starred neighbours.

Contemporary

Toronto, Canada

Tokyo, Japan

SATO Brian Nanaban

SATO Brian Nanaban puts Tokyo yakiniku into a small-format Asagaya frame: 11 seats, a solo-diner counter component, wine, and repeat Tabelog 100 recognition for yakiniku in Tokyo. It belongs to the SATO Briand orbit rather than the anonymous grill-room category, with pricing in the JPY 15,000–19,999 dinner band and a format built for close attention rather than volume.

Tokyo, Japan

SATO BRIAN Sango

SATO BRIAN Sango occupies a quieter residential stretch of Asagaya in Suginami City, sitting at a remove from the high-density dining corridors of central Tokyo. The address alone signals a deliberate editorial choice: this is a restaurant that asks you to come to it rather than compete for foot traffic. For those tracking where serious cooking is happening outside the Michelin-mapped centre, Asagaya merits attention.

Tokyo, Japan

Kyoto, Japan

SATOWA

A Michelin Plate-recognised Japanese restaurant in Kyoto's Higashiyama Ward, SATOWA operates from a basement-level space in Myōhōin Maekawachō — a quietly residential pocket between the major temple grounds and the foot of Ninenzaka. Holding consecutive Michelin Plate recognition in 2024 and 2025, it occupies the mid-range of Kyoto's structured Japanese dining tier, where price point and neighbourhood setting together signal a considered rather than ceremonial experience.

Japanese

Kyoto, Japan

Kobe, Japan

SAVOY

Kobe’s Sannomiya Center Plaza basement is built for quick, focused eating, and SAVOY fits that rhythm with a 10-seat counter and a beef-curry-only format. Its Tabelog Curry WEST “Tabelog 100” 2024 selection places it among the region’s more closely watched curry addresses, but the appeal is less ceremony than concentration: one dish, low spend, no reservations, and a location made for a purposeful lunch stop.

Kobe, Japan

SAVOY KITANOZAKA

SAVOY KITANOZAKA is a Kobe cocktail bar in Sannomiya with a Tabelog Bar 100 selection from 2022 and a compact room built around counter drinking. The format suits drinkers who want the city’s classic bar discipline rather than a hotel-lounge setting, with a review-based dinner budget of JPY 4,000 to JPY 4,999.

Kobe, Japan

Tokyo, Japan

SAVOY Tomato to chiizu ten

Tokyo’s pizza culture has a precise counter-dining wing, and SAVOY Tomato to chiizu ten belongs to that compact, high-focus category rather than the trattoria model. Its Tabelog Pizza 100 selections in 2017, 2021, 2023, and 2025, 10-seat counter format, vegetable emphasis, and wine-sake-cocktail drinks range make it a useful Azabujuban address for diners tracking Japan’s serious pizza scene.

Tokyo, Japan

Špindlerův Mlýn, Czech Republic

SAVOYA

SAVOYA sits within Hotel Savoy in the mountain resort of Špindlerův Mlýn, offering a tasting menu alongside an à la carte selection that draws on regional Czech ingredients with international technique. The wine list spans Old World producers and includes a considered champagne selection, while the kitchen accommodates families with a separate children's menu.

Špindlerův Mlýn, Czech Republic

Doha, Qatar

SAWA by Sanad

On the first floor of a private members' club in Doha's rejuvenated Msheireb downtown, SAWA by Sanad holds a 2024 Michelin Plate for its contemporary Levantine menu. Sharing plates anchor the format, while trolley service adds quiet theatre to evening sittings. Non-members are welcome at the table, though the atmosphere tends to prompt a second look at membership.

Middle Eastern

Doha, Qatar

Punta Cana, Dominican Republic

SBG Punta Cana

SBG Punta Cana sits inside BlueMall on the Boulevard Turístico del Este, placing it at the intersection of the resort corridor's retail and dining circuit. The venue draws a crowd that moves between shopping and eating without the friction of a dedicated restaurant reservation culture. For visitors oriented around Cap Cana and the eastern corridor, it represents one of the more accessible dining stops in a zone otherwise dominated by all-inclusive formats.

Punta Cana, Dominican Republic

Kyoto, Japan

SCALAE

SCALAE is the Italian restaurant at THE THOUSAND KYOTO, a hotel immediately adjacent to Kyoto Station. Operating within one of the city's most transit-connected addresses, it serves classic-leaning modern Italian across weekday and weekend formats, including a special kitchen counter service on Saturdays and Sundays. For milestone dinners away from Kyoto's kaiseki circuit, it offers a western-format alternative with genuine hotel infrastructure behind it.

Kyoto, Japan

Tokyo, Japan

SCREWDRIVER

SCREWDRIVER belongs to a Tokyo bar tradition built around specialization rather than spectacle. In Kichijoji, its rum-led format, Tabelog Bar 100 selection in 2022, and compact counter-and-table setup place it in a different conversation from hotel lounges and Ginza cocktail rooms: more focused, less theatrical, and shaped for drinkers who want depth in one category.

Tokyo, Japan

SEABIRD COLONY Ginza honten

SEABIRD COLONY Ginza honten brings Tokyo’s modern Indian conversation into Ginza’s polished dining grid, with fish-led cooking, wine and cocktails, and a compact 26-seat room. Its Tabelog 100 selection for Asian and ethnic cuisine in Tokyo in 2022, 2023, and 2024 gives it a clear place in the city’s serious non-Japanese dining tier.

Tokyo, Japan

Cornelius, United States

SEABOY

Named one of Esquire's Best New Restaurants in America for 2025, SEABOY is a ten-table chef-driven seafood spot on Cornelius's North Main Street. The kitchen draws on fresh, locally sourced ingredients from across the Carolinas, producing simple, honest cooking with a clear sustainability ethic. In a town better known for lake recreation than serious dining, it represents a meaningful shift in the area's culinary standing.

Cornelius, United States

Naarden, Netherlands

SEAson - Arsenaal

SEAson - Arsenaal holds a Michelin Plate in both 2024 and 2025, placing it among a small tier of recognised seafood-focused addresses in the Dutch province of Noord-Holland.

€€ · Seafood

Naarden, Netherlands

Metairie, United States

SEIJI's OMAKASE by LITTLE TOKYO

Omakase dining arrived in the New Orleans metro with serious intent at SEIJI's OMAKASE by LITTLE TOKYO, a Resy Best of the Hit List honoree for 2025 located on N Causeway Blvd in Metairie, Louisiana. The format places the kitchen firmly in control of the progression, asking guests to trust sourcing and sequence over personal preference — a discipline rare at this latitude.

Metairie, United States

Tokyo, Japan

SEN YO

SEN YO brings Tokyo’s Chinese dining conversation to Higashi-Koenji rather than the usual central luxury districts. The draw is value: Tabelog 100 Chinese TOKYO recognition in 2026, Sichuan and dim sum categories, an 18-seat room, and pricing that sits well below the city’s formal Chinese tasting-menu tier.

Tokyo, Japan

Weiswampach, Luxembourg

SENSA

Set inside the Anatura hotel on the edge of Luxembourg's Ardennes countryside, SENSA runs a fusion menu that moves between East Asian technique and European tradition with conviction. Picture windows frame open farmland; the terrace fills fast on clear days. Dishes like langoustine gyoza with lemongrass and kimchi, and hanger steak grilled on a parilla with whisky-laced pepper sauce, signal a kitchen that takes sourcing and craft seriously.

Weiswampach, Luxembourg

Paris, France

SENsation

A festive Cantonese neo-bistro on rue Saint-Maur where Samuel Lee Sum, formerly of Shang Palace, channels the communal energy of Song dynasty banquet culture into a deliberately short menu and a half Peking duck that must be ordered two days in advance. The room is deliberately unpolished, the waiters banter, and the cooking is precise where it counts.

Paris, France

Athens, Greece

SENSE

Holding a Michelin Plate (2025) on the southern slope of the Acropolis, SENSE brings creative cooking to one of Athens' most charged addresses. At a €€€ price point, it sits in the same tier as Hytra and Aleria while leaning into a more technique-forward register. The 4..

Creative

Athens, Greece

Dallas, United States

SER Steak+Spirits

On the 27th floor of a Stemmons Freeway tower, SER Steak+Spirits delivers the kind of refined steakhouse format that Dallas does with particular conviction: serious beef, a spirits program with range, and a cityscape that reframes the experience. Within the Dallas high-rise dining tier, it occupies a competitive position alongside destination steakhouses that treat the room itself as part of the proposition.

Dallas, United States

Tokyo, Japan

SERENDIB

SERENDIB places Sri Lankan curry inside Tokyo’s serious casual-dining tier, where a compact room, counter seating, and Tabelog 100 recognition matter more than formality. In Kuramae, it offers a low-cost, tightly sequenced meal with vegetarian options, take-out, and a format that rewards early planning, especially at lunch.

Tokyo, Japan

Fukuoka, Japan

SESSION

SESSION brings Cantonese cooking into Fukuoka’s Tenjin-Minami dining orbit with a format that suits both à la carte meals and course-led occasions. Its selection for Tabelog Chinese WEST “Tabelog 100” in 2021, 2024, and 2026 gives it a clear credential within western Japan’s Chinese restaurant field, while the room’s private-room structure makes planning matter more than at a casual drop-in counter.

Fukuoka, Japan

Kosice, Slovakia

SEVEN Restaurant & Café

Set within Košice's Mestský park, Seven Restaurant Café by Villa Sandy operates from within City Park Resort — a hotel-restaurant combination that earned a White Star recognition on Star Wine List in January 2025. The setting places it among a small tier of Slovak restaurants where the wine program carries editorial weight alongside the kitchen, making it a considered stop for those tracing the country's emerging dining scene.

Kosice, Slovakia

Guangzhou, China

SHIER Omakase

SHIER Omakase brings Guangzhou into the Japanese counter-dining conversation through a format where sourcing, pacing, and restraint matter more than spectacle. Its Black Pearl Restaurant Guide 2026 one-diamond recognition gives it a clear trust signal in a city better known internationally for Cantonese depth than for omakase counters.

Guangzhou, China

Vienna, Austria

SHIKI Omakase

Behind a boutique selling Japanese knives and tableware, an eight-seat counter delivers sushi kaiseki in eleven courses, each dish prepared before diners. Binchotan-grilled proteins and chawanmushi punctuate nigiri, gunkan, and temaki, with a sake sommelier on hand to guide pairings from an extensive cellar. Seating is fixed; all guests start at 6.30pm, and dinner service begins at 7pm.

Vienna, Austria

Kunigami-gun, Japan

SHIROUX

SHIROUX places Okinawa’s resort dining conversation inside Japan’s contemporary creative-cuisine category rather than the usual beachside casual frame. Its 2025 Tabelog 100 selection for Innovative / Creative cuisine, hotel-restaurant setting, wine focus, private rooms, and English menu support make it a serious dinner option for travelers based around Onna and the west coast.

Kunigami-gun, Japan

Tokyo, Japan

SHIZEN

In Shibuya's denser residential pocket, SHIZEN occupies a register distinct from Tokyo's high-volume dining corridors. The address places it at 3 Chome-6-18 Shibuya, away from the district's commercial noise, suggesting a format built around precision rather than footfall. For visitors mapping Tokyo's serious dining scene, it belongs in the same conversation as the city's more considered, format-driven rooms.

Tokyo, Japan