The best restaurants in Tokyo (2024)

Pulsating with energy and dripping with Michelin stars, Tokyo is the place to be for food lovers. From humble yakitori joints serving skewered grilled chicken to multi-course traditional kaiseki feasts, dishes are prepared with care and respect for seasonal ingredients. But this city’s culinary greatness isn’t limited to Japanese cuisine; there’s phenomenal Italian, refined Chinese, and genre-defying French that deserves a category of its own. “It’s getting hard to eat anywhere else because Tokyo has it all and does everything better,” is how one world-weary Brazilian gastronaut recently put it – and we agree completely. Read on for our picks for some of the best restaurants in Tokyo, from hard-to-book (but worth the trouble) sushi counters and Chinese spots to stand-out pizza and burger concepts.

Gucci Osteria Tokyo

There's a whiff of Alice in Wonderland at the Tokyo outpost of Gucci Osteria da Massimo Bottura. The elevator opens onto a light-filled space, with a trellised, open-air terrace preceding the main dining area. Tall banquettes upholstered in peaco*ck-coloured velvet complement the hand-painted flooring and floral-patterned Girnori teacups. The atmosphere conjures a high-Renaissance Florentine fantasy, replete with marble tabletops and boiserie-carved wood panelling embellished with lines of poetry penned by Lorenzo de Medici. A protege of three-Michelin-starred chef Massimo Bottura, chef Antonio Iacoviello takes diners on an edible journey centred on his native Italy. He filters elements of Italian and Japanese food culture through the culinary kaleidoscope of his mind, resulting in boundary-pushing fusions like a tangle of thinly sliced bonito and cucumber "spaghetti" atop a sauce of olives, capers, and parsley, concealed beneath a cloud of bagna cauda foam; or tender bites of abalone dotted with arugula sauce and sudachi citrus jelly, served with smoked cheese and caviar on crispy piadina flatbreads.

Address: 6 Chome-6-12 Ginza, 中央区 Chuo City, Tokyo 104-0061
Website: gucciosteria.com

Sézanne

Located on the 7th floor of the Four Seasons Tokyo Marunouchi, Sezanne is a cool-toned sanctuary dedicated to modern elegance, with Zen-inspired motifs and contemporary artwork by Annie Morris. The Champagne trolly showcases rare vintage bubbly like 1964 Dom Perignon and 1978 La Grande Dame. The wine list features inspired choices like red from Jura, and digestifs include ratafia de champagne. This may be the least pretentious high-brow restaurant in Tokyo, thanks to the warm but professional service led by Maire Hotel Simone Macri.

Address: 1 Chome-11-1 Marunouchi, Chiyoda City, Tokyo 100-6277
Website: sezanne.tokyo

Tinc Gana

A striking, two-toned counter – mint-green on the inside, pale grey on the outside – anchors the interior of Tinc Gana, the elevated sibling of contemporary Spanish gastro bar Gracia. Owner-chef Jerome Quilbeuf oversees operations in the open kitchen, stopping to joke with the guests as he tops up their glasses of wine. There’s a small terrace with jaunty blue-and-white wicker chairs for aperitifs outside, and a subterranean watering hole outfitted with a fireplace for after-dinner drinks in Quilbeuf’s Abajo bar next door. This place is popular with hospitality-industry types and foodies in the know – it’s not uncommon to spot local restauranteurs having a meal on their days off, or celebrity chefs visiting Tokyo. The menu varies with the seasons but will likely start with pan con tomate, draped with 36-month-aged Joselito jamon. Quilbeuf, who spent years as the head chef at Spain’s three-Michelin-starred Sant Pau and its two-starred Tokyo outpost, shows his creativity in dishes such as charcoal-grilled tuna with pine-nut sauce, olives, and tomato confit and saffron-scented paella shaped into onigiri rice balls and served with a sauce of shrimp bisque.

Address: 〒102-0085 Tokyo, Chiyoda City, Rokubancho, 4−3, Gems Ichigaya, 1階
Website: tablecheck.com

Il Ristorante - Luca Fantin

Chef Luca Fantin’s artful interpretations of Italian classics are made exclusively with produce from Japan, but "the flavours are completely Italian," he says. "I don’t put shoyu (soy sauce) on my pasta or use yuzu (Japanese citrus) on anything. I’m not interested in making fusion." His cooking is focused and precise. A single raviolo filled with smoked burrata broth and topped with caviar from Miyazaki Prefecture is a silky, luxurious mouthful. There is showmanship in the deconstructed minestrone soup, a clear broth adorned with gem-toned root vegetable marbles, while simplicity is the key to the fresh pasta and sea urchin, finished with lemon and colatura di alici.

Address: 〒104-0061 Tokyo, Chuo City, Ginza, 2 Chome−7−12 第一三共銀座ビル
Website: bulgarihotels.com

Kanda

Kanda has held on to its Michelin stars since 2008, when the Red Guide first landed in Tokyo. Born into a family of traditional Japanese chefs, Hiroyuki Kanda complements his classical training with ideas he picked up while working in France in his 20s. Sweet peaches nestle against silky tofu under a spoonful of caviar; bursts of acidity offer a high-toned counterpoint to the umami depth in a dish of abalone over somen noodles in a chilled broth. We’d happily devour Kanda’s pressed sushi with horse mackerel or the clay-pot-cooked rice, served with miso soup and pickles, every day. All is served on lacquerware from the Edo era. Scoring a reservation here – one of Tokyo’s most difficult-to-book tables – is reason enough to celebrate. For many, it’s a once-in-a-lifetime experience, well worth the eye-watering price tag.

Address: Toranomon Hills Residential Tower 1F, Atago 1-1-1, Harbour Ward, Tokyo
Website: omakase.in

Tempura Motoyoshi

Chef Motoyoshi's deep-fried delicacies are fantastically light, sheathed in a crisp coating of golden batter that owes its crunch to a mixture of canola and sesame oil. He has a knack for vegetables, which he ferries from Tsukiji market on the back of his motorbike every day. Among his signatures are succulent Takagime peppers from Kyoto, pudding-like croquettes of sweet Japanese corn, and myoga wild Japanese ginger buds.

Address: 〒150-0021 Tokyo, Shibuya City, Ebisunishi, 2 Chome−8−11, Granbell Ebisu IV, 3階
Website: motoyoshi-1120.com

Shirosaka

Shirosaka has all the trappings of a classic kaiseki restaurant: an immaculate wooden interior, a window that looks out onto a placid miniature garden, and a serious-faced chef working quietly behind the counter. Despite appearances, there's no buttoned-up formality here – chef Hideki Ii just wants you to have fun. Tokyo-born Ii, who trained in Sydney and spent three years in New York cooking for the Japanese ambassador, combines traditional and modern techniques into a highly personal style of kappo-ryori (kaiseki’s less formal cousin). The tasting menu sparkles with dishes that are almost too pretty to eat, and the short and sweet drink menu is all about approachable sake and wine.

Address: 6 Chome-3-9 Akasaka, Minato City, Tokyo 107-0052
Website: shirosaka.jp

Yakiniku Jumbo Shirokane

A5 wagyu beef, the most decadent of meats, is king here. Orderdishes for sharinga la carte, or put your trust in the personable and helpfulservers; an omakase tasting menu is available for ¥20,000 per person. We love the beef tongue, heart, and other innards, but the seared wagyu sushi, layered on rice boiled in genmai-cha (roasted rice tea), and the thinly sliced sirloin dipped in raw egg are all-around crowd pleasers. You’ll need a beer to wash down the garlicky kimchee, but whisky highballs work just as well.

Address: 〒108-0072 Tokyo, Minato City, Shirokane, 3 Chome−1−1 第一麻布ビル 1F
Website: valuet.co.jp

été

With a single marble table and speakeasy-style unmarked entrance, Ete may be Tokyo’s most exclusive eatery. Named Asia’s Best Pastry Chef in 2020, Shoji rose to fame on the back of her stunning, couture-inspired cakes – edible artworks based on patterns by Chanel and Louis Vuitton, painstakingly rendered in fresh fruit. But her savoury creations deserve equal praise: Signature dishes include delicate tilefish with crispy scales in clam broth, and tender slices of abalone layered over deep-fried bamboo shoots.

Address: 1 Chome-2-6 Tomigaya, Shibuya-ku, Tokyo, Tokyo 151-0063
Website: ete.rest

Kotaro

There’s no menu at this chilled-out izakaya, so state your preferences and let patron-chef Kotaro Hayashi choose something for you. The food respects tradition but is not bound by it, and Hayashi’s hipster-like affinity for the handcrafted comes through in every dish. The meal ends with hand-cut udon noodles made fresh every day – sometimes topped with daikon, crispy tempura crumbs, and a squeeze of lemon, or, alternately, served with raw egg, butter, and soy sauce.

Address: 28-2 Sakuragaoka-cho Mikasa Bldg 1F, Shibuya 150-0031 Tokyo Prefecture
Website: facebook.com

Ishikawa

Like all kaiseki restaurants, Ishikawa is all about details. It's held on to its three Michelin stars since the red book made its Tokyo debut in 2008, and the super-refined cuisine is all about top-quality Japanese ingredients. The 10-course tasting menu is a paean to the seasons: baby sweetfish the size of your pinky in summer and deep-fried croquettes made with sea turtle and lotus root in winter. Ishikawa has a winning way with grilled fish, which pairs with the impressive selection of sake and wine. On a recent visit, horsehead snapper was buttery with perfectly crisped skin. But the clay-pot rice dish with scallops, presented tableside by the chef, stole the show.

Address: 〒162-0825 Tokyo, Shinjuku City, Kagurazaka, 5 Chome−37 高村ビル 1f
Website: kagurazaka-ishikawa.co.jp

Tonki

Old-school and proud, Tonki still serves tonkatsu (breaded pork cutlets) the way it did when the restaurant first opened in 1939. The brightly lit space, with its blonde-wood interior and rows of half-dome pendulum lights, was refurbished in the 70s, but not much else has changed. The restaurant features a wide-open kitchen surrounded by wooden counters on three sides, where a brigade of assiduous chefs with white caps work in assembly-line fashion.

Address: 1 Chome-1-2 Shimomeguro, Meguro City, Tokyo 153-0064
Website: instagram.com

Locale

This cubby-sized bistro emanates home-away-from-home hearth energy, with rustic wooden fixtures and shelves lined with woven baskets. Farm-fresh vegetables sit beside the flower arrangements on the counter, while chef Katy Cole mans the stove and greets each guest like an old friend. The short but well-curated selection of natural wines showcases regions such as the Loire Valley In France and Collio in Italy, presented alongside craft beers sourced mainly from small Japanese producers.

Address: 1 Chome-17-22 Meguro, Meguro City, Tokyo 153-0063
Website: locale.tokyo

Tachigui Sushi Akira

Follow the line (it’s a long one) down a rickety set of stairs to the weathered basem*nt digs of Tachigui Sushi Akira, the casual little sister of renowned Sushi Shoryu and one of the best restaurants in Tokyo. Beyond the blue noren curtain, a young sushi chef stands behind a wooden counter in a closet-sized space that can fit six to seven customers at a time. As the name – translated literally as, “eat while standing” – suggests, sitting is not an option. But this quintessentially Tokyo scene is the stuff that movies are made of. The restaurant uses the same pristine seafood as its progenitor, but a meal with drinks will cost less than half of what you’d pay at Shoryu. The daily menu lists around 20 kinds of fish, from golden eye snapper and top-grade bluefin tuna to nodoguro (black throat perch) and delicate shiro-ebi prawns from the deep waters off the coast of Toyama Prefecture.

Address: 〒105-0004 Tokyo, Minato City, Shinbashi, 3 Chome−8−5, Le Gratteciel, 号 B1
Website: instagram.com

Hosokawa

Just past the massive Edo-Tokyo Museum in the eastern neighbourhood of Ryogoku, home to the capital’s sumo stadium, Hosokawa is easily identifiable by the line of devoted soba fans standing outside at lunchtime. Here, chef Tadashi Hosokawa uses 100 per cent freshly milled buckwheat flour to make his legendary noodles. The texture is delightful, featuring a heft and pleasant chewiness that wheat flour noodles lack. Dipped in a smoky soy-based sauce that complements the nutty flavour of the buckwheat, Hosokawa’s soba tastes best with a side of delicate anago eel tempura or juicy, flash-fried kamonasu eggplant. If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth.

Address: 1 Chome-6-5 Kamezawa, Sumida City, Tokyo 130-0014
Website: edosoba-hosokawa.jp

Den

While some miss the quiet intimacy of Den’s original location (a two-story house in the off-the-beaten-track neighbourhood of Jimbocho), no one can resist the convivial charm of its new digs in central Tokyo. “I wanted to create a more family-like atmosphere, where everyone can be together,” says chef-patron Zaiyu Hasegawa of the new location. The open-plan kitchen remains the same, but instead of an eight-seat counter, there’s a long, wooden table that can seat 12 – maybe more – as well as a couple of small tables.

Address: Architect house hall JIA, 2-3-18 Jingumae, Shibuya Ku, Tokyo
Website: jimbochoden.com

Udon Maruka

Walk under a triptych of noren banners to arrive in Udon Maruka, a noodle heaven with a small kitchen bordered by a bar that seats about 12 diners. But the restaurant is a well-oiled machine, and deep umami aromas leave little doubt as to why fans are willing to wait in 45-minute queues just to get their hands on a bowl. If you're visiting Japan and only have one day for a casual lunch, come here – and come hungry. This is the platonic ideal of the thick noodle, with an awe-inspiring kakejiru, or dashi broth. Assemble with chopped scallions and the house speciality: chikuwa-ten, a lightly fried fish sausage.

Address: 1F New Surugadai bldg., 3-16-1 Kanda-ogawa-machi, Chiyoda-ku, Tokyo, 101-0052
Website: No website or reservations

Fu-unji

With a wait between 30 minutes and two hours, you earn your noodles at Tokyo's foremost ramen shop, Fu-unji. Here, a creamy chicken soup is blended with fish powder to make a gravy-like dipping sauce for your noodles. It's a flavour that barely exists outside of Japan.

Address: 2 Chome−14−3 Yoyogi, Shibuya City, Tokyo
Website: fu-unji.com

Pizza Bar on 38th

Stealing the number one slot on the 50 Top Pizza list for the Asia-Pacific region in 2023, Pizza Bar tends to attract serious pizza fans in search of something different. Daniele Cason created the place inside the Mandarin Oriental Hotel in Nihonbashi with the idea of serving his elevated pies in the intimate, personal style of sushi or kaiseki. The distinctive bases are made with a ratio of 80 per cent water to 20 per cent flour and fermented for two days, resulting in an exceedingly crisp and airy baked crust. The discs provide fittingly versatile canvases for seasonal produce. A summer speciality is layered with zucchini puree, housemade sausage, and zucchini blossoms; fragrant sliced porcini mushrooms adorn Cason’s autumn signature. At dinnertime, the restaurant offers omakase menus that come with 10 dishes including appetisers cooked in the pizza oven, desserts, and a variety of pizzas.

Address: 2 Chome-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328
Website: mandarinoriental.com

Ippo

With a worn wooden counter and a handful of small tables, this charming, old-school watering hole invites a crowd as eclectic as the music, which swings from '90s hip-hop to J-pop and, on occasion, heavy metal. Diners gravitate here for chef Masato Takano's satisfying seafood dishes and extensive, ever-changing list of sake. Come here to drink a little too much and laugh a little too loud.

Address: 106-0031, 2-13-15, Minato- ku, Tokyo西麻布, Pearl Heights B1
Website: ippo-nishiazabu.jimdofree.com

Toritama

The first thing you notice when you slide open the door to this yakitori specialist, plonked beneath a highway overpass in Shirokane, is the hiss and pop of succulent chicken pieces slow-roasting over binchotan charcoal embers. The open kitchen interior is fairly basic, with two charcoal grills and several black stools around the counter. The menu, however, is not. On any given day, there are up to 40 chicken parts for diners to choose from.

Address: 6 Chome-22-19 Shirokane, Minato City, Tokyo
Website: yakitori-restaurant-2974

L'Effervescence

A connection to land is the cornerstone of chef Shinobu Namae’s genre-blurring haute cuisine, which he describes as "post-colonial cooking." In simplest terms, he applies modern French techniques to Japanese ingredients, and his signature dish couldn't exemplify that more: a tender, whole Japanese turnip that, after a four-hour sous-vide preparation, is sauteed in butter and sprinkled with brioche crumbs.

Address: 2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031
Website: leffervescence.jp

Isana

Chef Junichi Onuki is the opposite of the strict sushi-chef stereotype portrayed in movies like Jiro Dreams of Sushi. “I am not a scary sushi chef,” he says with a chuckle. He certainly won't shush or rush you: “I want people to feel relaxed when they come to my restaurant.” Cheerful, laid-back, and fluent in English, Onuki opened Isana Sushi Bar in 2012 after spending nearly a decade creating sushi in London at Zuma. On the ground floor of Hotel S in Roppongi, the space is warm and glowing, with seven counter-seats and two tables.

Address: 1 Chome-11-6 Nishiazabu, Minato City, Tokyo 106-0031
Website: pocket-concierge.jp

Nihonryori Ryugin

Ryugin’s name means “dragon’s voice,” and chef Seiji Yamamoto’s revolutionary approach to traditional kaiseki – he once used a CT scanner to examine the skeleton of a pike eel – has made him a living legend. In recent years, he's adopted a more subdued aesthetic, but his highly refined dishes prove that he’s still at the top of his game. Seafood is his wheelhouse, and his product-driven and cleverly technical dishes are meant for serious foodies.

Address: 〒100-0006 Tokyo, Chiyoda City, Yurakucho, 1 Chome−1−2 東京ミッドタウン日比谷 7階
Website: nihonryori-ryugin.com

Tempura f*ckamachi

The unassuming location of f*ckamachi belies its illustrious reputation as one of Tokyo’s best tempura restaurants. The space is tight, with 12 seats at an L-shaped counter and a couple of narrow tables. You'll need a reservation and once seated, do as the locals do and order a bottle of Kirin and sip your beer as you watch the chefs masterfully prepare your meal.

Address: Rbm Kyobashi Bldg., 101 2-5-2AM Kyobashi, Chuo City, Tokyo 104-0031
Website: autoreserve.com

Sushi-Ya

Its name translates literally to “sushi shop,” but Sushi-ya is far from ordinary. Hidden down a narrow alley in the Ginza district (and next door to a dubious-looking “fetish bar”), the eight-seat restaurant has become the darling of food bloggers and Instagramming gastronauts, thanks to chef Mamoru Hashimoto, who trained at Sushi Kanesaka. Like all serious sushi shops, the décor is both minimalist and elegant (all the better to focus your attention on the fish) with blonde wood and beige walls, plus a tasteful ikebana flower arrangement in the corner.

Address: 〒104-0061 Tokyo, Chuo City, Ginza, 6 Chome−4−16, Hanatsubaki Bldg, 2階
Website: pocket-concierge.jp

Hiroo Onogi

The first thing you see when you step through the entrance of Onogi, a contemporary small plate spot in Hiroo, is an uprooted tree suspended by fishing wire like a giant piece of ikebana. Those beguiling naked branches encapsulate chef Shigeki Onogi’s product-driven style of cooking, which strikes the perfect balance between creative and comforting. The intimate, open kitchen space makes you feel right at home.

Address: 〒150-0012 Tokyo, Shibuya City, Hiroo, 5 Chome−8−11 バルビゾン２２番館 2Ｆ
Website: discovery-t.com

Heichan

Oden – a homey meal of seafood, meat and vegetables simmered in dashi-broth – is the ultimate Japanese comfort food. But chef Ippei Matsumoto has made it the star of a kaiseki-style menu at this casual fine-dining newcomer. Matsumoto’s parents ran an oden joint in his native Wakayama, and Heichan is a love letter to his heritage. Clever variations on the recipe come in many guises: as a colourful salad enlivened with a hit of hot mustard or tucked into a spring roll stuffed with dangerously hot, tender chunks of daikon and pork belly. The main dish is a largely unadorned yet dignified trio of konjac jelly nestled against a chicken meatball and a fish dumpling. The key is the umami-tastic dashi, which is based on the chef’s family recipe.

Address: Heichan, 〒103-0022 Tokyo, Chuo City, Nihonbashimuromachi, 1 Chome−12−10 B1F
Website: heichan.jp

Eureka!

On the second floor of what looks like a repurposed residential building near Nishiazabu Crossing, sake guru Marie Chiba has opened one of the city’s trendiest sake bars. A pink-and-blue neon sign bearing the enigmatic words “strawberry meeting” (a pun on a Japanese aphorism about once-in-a-lifetime encounters) casts a cotton candy glow over the curved wooden counter. There are only 12 seats, but Chiba has set aside a standing-only space in front of the sake refrigerators for a few walk-ins (though it’s better to call ahead even for these coveted spots). Sake is the name of the game here, and Eureka! specialises in rare brews, many of which Chiba, a consultant as well as sommelier, has helped to blend. Food pairings are innovative, and Chiba offers suggestions for each dish. You can simply leave the menu in her hands, or choose your own dishes, listed on a chalkboard above the window. Signatures include the onyx-coloured mayo, a soft-boiled egg enveloped in squid-ink mayonnaise, and the deep-fried ham katsu stuffed with blue cheese.

Address: 4-11-28 2F Nishiazabu, Minato-ku, Tokyo
Website: instagram.com

Sumibi Yakiniku Nakahara

When self-taught butcher Kentaro Nakahara became a chef more than 15 years ago, no one was using premium wagyu beef for yakiniku, the Japanese version of Korean barbecue that's closely associated with beer-soaked grill pubs and cheap cuts of meat. Today, he’s on a mission to elevate the genre to the level of fine dining. On any given day, you can find him at Tokyo’s Shibaura meat market investigating the provenance, age, and ancestry of the Tajima cows he buys whole; at night, he'll be behind the counter in his chef’s whites, hair tied up in a blue-and-white do-rag, gleaming knife in hand.

Address: 〒102-0085 Tokyo, Chiyoda City, Rokubancho, 4-3 ＧＥＭＳ市ヶ谷 ９F
Website: sumibiyakinikunakahara.com

Sugita

Chef Takaaki Sugita started working in the sushi world when he was in high school, and after more than 20 years as a chef, he's one of the best in the business. His style is traditional but subtly innovative, as evidenced by his experimentations with fish maturation times to bring out the buttery richness of bonito and the silky texture of thinly sliced sardine. His signature is the luxuriously creamy ankimo (monkfish liver) pate, steeped in sweetened soy sauce and dabbed with wasabi – the perfect accompaniment to sake. A must-try piece, however, is the shime-saba and shiso nori roll.

Address: 〒103-0014 Tokyo, Chuo City, Nihonbashikakigaracho, 1 Chome−33−6 ビューハイツ日本橋 地下１階
Website: omakase.in

Tenoshima

Ryohei Hayashi spent 13 years cooking at the highest level at the three-starred kaiseki restaurant Kikunoi in Kyoto. At Tenoshima, his approach to Japanese cuisine balances elegance with accessibility and warm hospitality in a minimalist setting with earthen walls. The food is both creative and comforting, made with sustainable seafood and ingredients from the Seto Inland Sea. One of Hayashi’s specialities is seasonal pressed sushi, topped with marinated mackerel or anago sea eel brushed with sweetened soy.

Address: 〒107-0062 Tokyo, Minato City, Minamiaoyama, 1 Chome−3−21 南青山 1-55ビル 2階
Website: tenoshima.com

Narisawa

Two-Michelin-starred Narisawa was the first entry from Japan to make it into the list of the World’s 50 Best Restaurants in 2009. Now, the restaurant – which underwent a major revamp in 2023 – is as popular as ever, and chef Yoshihiro Narisawa is in fine form. A pioneer of the farm-to-table movement in Japan, chef Narisawa emphasises sustainable ingredients in innovative dishes that draw inspiration from Japanese, Chinese, and French cuisine. The effortlessly bilingual staff – still a rarity in Tokyo – explains each course in detail but stops short of delivering a tableside lecture.

Address: 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−6−15 南青山ガーデンコート
Website: narisawa-yoshihiro-en.com

Burger Police

More than your average burger joint, this newcomer functions as a trattoria and a natural wine bar that also serves perfectly grilled wagyu beef burgers in a smart setting with seating at the shiny metal counter. Starters like the asparagus omelette smothered in bottarga cream and the herring carpaccio are made for sharing. But you’ll want the signature Shio (salt) burger all for yourself. It’s a premium patty of bovine succulence, dressed simply with salt and butter. If you ask for mustard or mayo, you may get served shade: Burger Police doesn’t do condiments. The meat is perfect as is.

Address: 〒152-0003 Tokyo, Meguro City, Himonya, 4 Chome−24−16 モナーク碑文谷 １０４
Website: tabelog.com

Sowado

Sowado, the younger sib of popular izakaya Sakai Shokai, hits the sweet spot between a casual pub and a sophisticated Japanese restaurant. To the left of the sliding-metal-door entrance, there’s a tiny bar stocked with sake, wine and spirits where you can have a drink while you wait to get in (it’s always busy) or after dinner. Seasonal seafood and vegetables feature prominently in dishes such as grilled baby corn brushed with soy sauce and butter or baby sweetfish and burdock root tempura in the summer. The thick and succulent panko-crusted ham katsu (cutlet), served with tangy Worcestershire-based sauce, is a must-try, as is Sakai’s signature assortment of sashimi from Kyushu and a trio of obanzai starters like fresh persimmon in creamy tofu sauce laced with miso.

Address: 1 Chome-12-15 Hiroo, Shibuya City, Tokyo 150-0012
Website: sakai-shokai.jp

Ginza Hachigo

A latticed wooden sliding door behind a simple white noren curtain. From the outside, there's little to suggest that this humble ramen joint is a Michelin-starred restaurant – apart from the line, which often snakes around the corner. Inside, the clean-lined, understated space looks more like a sushi bar than a noodle shop, with six white chairs in front of the wooden counter. Ramen is chef Yasushi Matsumura's second career. After 36 years working in French cuisine, his fascination with the noodle dish took him all over the country to learn the secrets of each region's broth. At Hachigo, Matsumura combines the breadth of his ramen knowledge with techniques gleaned from the French kitchen. His broth is a luxurious consomme crafted from Nagoya chochin chicken, duck, shellfish, shiitake mushrooms, and kelp, with an extra hit of umami from cured ham.

Address: 〒104-0061 Tokyo, Chuo City, Ginza, 3 Chome−14−2 第一はなぶさビル 1階
Website: katsumoto-japan.com

Tousenkaku

The moody interior of this contemporary Chinese restaurant from Ryoji Hayashi, owner of three-Michelin-starred Sazenka, has a maze-like feel, with several private dining rooms hidden behind dark wood panels and grey stone walls. The menu offers a dizzying array of Chinese classics prepared with Japanese precision and panache – the silkiest steamed chicken with scallion sauce, the most luxurious braised trotter, and a perfect cube of daikon radish cake fried to a golden crisp. Can’t choose between the Peking duck – rolled into thin crepes with slivers of cucumber and hoisin sauce – and the slow burn of Mapo tofu, or steamed dim sum dumplings? Order the Peking Duck chef's menu and get it all.

Address: 〒106-0032 Tokyo, Minato City, Roppongi, 4 Chome−8−7 六本木嶋田ビル B1F
Website: tousenkaku-tokyo.com

Maz Tokyo

Maz, the younger sibling of Peruvian chef Virgilio Martinez’s flagship restaurant Central in Lima, only opened in July 2022 but has already become a destination for globe-trotting gastronomes and Japanese diners with adventurous palates. The seasonal menu explores Peru’s biodiversity through nine courses based on the country’s various altitudes. In late spring, the Peruvian coastline is represented by an elaborate dish of cuttlefish and baby eel, bathed in a sauce made from cuttlefish tentacles and covered with a crispy net made from seaweed and squid ink. The composition is crowned with grilled firefly squid and a cactus leaf. Coated with fine strands of turmeric-infused cacao butter, a frozen mousse stuffed with bittersweet hyuganatsu citrus and perfumed with lemongrass stands in for the high-altitude region between the Andes and the Amazonian jungle. Come here for a special night, or to impress a date with your knowledge of Peruvian food culture.

Address: 〒102-0094 Tokyo, Chiyoda City, Kioicho, 1-3 東京ガーデンテラス 3F
Website: maztokyo.jp

Omino Kamiyacho

Yakitori, literally translating to grilled bird, refers to chicken skewers. In the West, chicken meat is generally confined to wings, breasts or thighs – however, inJapan, dozens of parts can be enjoyed (sometimes even raw!), including its neck, heart, and even ovaries. Omino Kamiyacho serves an omakase-style course, alternating between various parts of datedori chicken from f*ckushima and seasonal vegetables. A very welcoming Yakitori Master Masayoshi Omino carefully grills each skewer with kishu-binchotan – known to be the pinnacle of white coal – from Wakayama prefecture, accurately controlling the temperature with a large shibu-uchiwa fan made of bamboo and washi paper. Next, he brushes each ingredient with his prized sauce that has been passed down for nearly four decades – this infuses the umami from each dish into the sauce itself while enhancing its flavours. Whenever he creates a new batch of sauce with soy sauce, mirin (sugary rice wine) and granulated sugar, he adds a portion from a previous batch through a process called tsugitashi. Simple at first glance, yakitori can most certainly only be served at this standard in Japan.

Address:Tokyu Reit Toranomon Building 104, Toranomon 3-171, Minato-ku, Tokyo 105-0001
Website: None; book online viaOmakase

Florilège

The modern French restaurant is another global favourite, serving beautifully presented dishes in theextended counter integrated with the open kitchen. Its name derives from the French word for “anthology”, and Head Chef Hiroyasu Kawate intricately curates an omakase course with a collection of poetic creations. No two visits will ever be the same, with an ever-evolving innovative menu and conscientiously chosen seasonal ingredients. Since relocating to the brand new Azabudai Hills, their focus on "sustainability" is more prominent than ever, with an increased emphasis on plant-based components.

Address:Garden Plaza D 2F, Azabudai Hills, Toranomon 5-10-7, Minato-ku, Tokyo 150-0001
Website:aoyama-florilege.jp; book online viaTableCheck

Series

If you enjoy tasting different flavours throughout the meal, Series is one for you – serving 26 small plates, their unique omakase features modernised Chinese dishes with innovative retouches. Some of their renowned house specials include their yodare wagyu – an original variation of the yodaredori (Japanese remake of the Sichuan dish which translates to “salivating chicken”), but instead served with Yamagata Beef sirloin. The remaining mouth-watering morish sauce is used to dip fried dumplings, followed byHong Kong-style noodles with raw egg and tongue-tingling sansho peppers. Other signatures include their chicken wings stuffed with foie gras and their A5 rank Sendai Wagyu Chateaubriand cutlet sandwich, which requires a reservation in advance.

Address:Azabudai 3-4-11, Minato-ku, Tokyo106-0041
Website:series-restaurant.com; book online viaTableCheck

Aldebaran

Aldebaran is a local favourite spot for high-quality Wagyu burgers. ‘The Burger Master’ Makoto Kaya carefully grills each Hitachi Beef patty on the same teppan iron plate that has been used since the store first opened in 2018 – this enhances the umami flavours of the wagyu. There are several variations on the menu, served with teriyaki sauce, BBQ sauce, southern sauce and more; guests are asked to pre-order their burger of choice when making their reservation. Note that you will need to communicate in advance if you want your burger to be cut in half, as they are prepared differently from whole burgers for consistency in flavours. As Kaya prepares each dish before the seating, arriving on time is essential to ensure the burger is enjoyed at its best. When your burger is ready, grab a paper bag to prevent the delicious juice from dripping, and prepare to enjoy what may be the best burger of your life.

Address:Sanki Building 3F, Azabujuban, Minato-ku, Tokyo 106-0045
Website: instagram.com; book via DM on Instagram

Udatsu Sushi

Best Tokyo restaurant for: a contemporary sushi experience

With the Japanese capital offering thousands of sushi restaurants, narrowing down which one to visit can be intimidating. “Udatsu Sushi” is an excellent option, where you can enjoy immaculately prepared sushi with a modern touch. The gallery-inspired interiors showcase decorative contemporary artworks juxtaposing a traditional hinoki wood counter, which mirrors his creative style. Udatsu carefully selects his ingredients from the renowned Toyosu fish market every morning, which he carefully fillets. For his nigiri (raw fish on rice) dishes, he prepares two types of shari by blending a combination of vinegar with freshly cooked rice (specially designed and harvested at his hometown in Kunitachi); each batch is chosen in accordance with the flavours of each neta (sushi toppings). Their signature is the iwashi-maki, a stunning roll consisting of raw sardines, fresh herbs from Kajiya Farm in Hiroshima, thinly sliced cucumber and pickled ginger, served on an exquisite handmade Murano Glass plate with multicoloured millefiori. The course is filled with entertainment elements, too – you can expect a smokey performance as he braises marbled toro (fatty tuna) with scorching hot charcoal. For those unable to eat seafood, he also offers a unique vegetarian omakase – make sure to book at least two days in advance.

Address: Kamimeguro 2-48-10, Meguro-ku, Tokyo 153-0051
Website:udatsu-sushi.jp

Yama

Best Tokyo restaurant for: assiette dessert

Specialising in assiette dessert (dessert course), owner-chef Koichi Katsumata is guaranteed to blow your mind with one-of-a-kind dishes. Having relocated to a brand new venue in Shirokane inNovember2022, the restaurant has upgraded to an even more luxurious vibe, showcasing its stunning collection of antique glassware. Every two months, the menu is updated to feature seasonal fruits and ingredients that are carefully selected – Katsumata can source the best through his meaningful relationships with farmers. The course is elegantly constructed with delicate flavours and thoughtfully calculated tea pairings – the attention to detail here is on a whole new dimension. Although seats are minimal, you may get lucky if you request a table far enough in advance.

Address:Shirokane 6-16-41, Minato-ku, Tokyo 108-0072
Website:yama-dessert.com; bookings viaTableall

Alter Ego

Located in Jimbocho, Alter Ego specialises in innovative Italian cuisine, featuring seasonal Japanese ingredients in their open counter kitchen. They initially offered omakase-style dinners, but they have adapted by offering casual a la carte dishes and wine since the pandemic. Make sure to order their signature tajarin (also known as tagliolini), a traditional thinpastafrom the Italian regionPiedmont, where chef Hidehito Hirayama previously trained. The homemade pasta is prepared by rolling a batter of finely ground Italian flour and egg yolk into a single long sheet, hand-cut into thin slices by a knife, and then dried overnight. Before serving, it is lightly boiled for half a minute before cooking with rosemary-infused fermented butter and olive oil, and finally topped with either truffles or aged cured ham and parmesan cheese.

Address:Jimbocho 2-2-32, Kanda, Chiyoda-ku, Tokyo101-0051
Website: alterego.tokyo; onlineviaTableCheck

Yoroniku Ebisu

Yakiniku translates to “grilled meat” and refers to Japanese-style BBQ; traditionally, it was a very casual cuisine with customers grilling their meat at their seats. However, the DJ-turned-owner and chef Hideyuki “Vanne” Kuwahara (more widely known as “Vanne-san”) pioneered a higher-end remix of the genre – an omakase-style course with dedicated staff attentively cooking each piece of carefully selected quality wagyu, on a grill built into the table in front of guests. Their signature zabuton-no-sukiyaki is one of their most famous original dishes, consisting of thinly sliced premium shimofuri (marbled beef) chuck flap that is lightly braised and served with a slightly sweet special sauce and raw egg yolk. Another favourite is their katsu sando – a chateaubriand cutlet sandwich – served in theirOmakaseSpecial Course.

Address:GEMS Ebisu 8F, Ebisu 1-11-5, Shibuya-ku, Tokyo 150-0013
Website:yoroniku-ebisu.com; book online viaOmakase