42 Best Restaurants in Tokyo (2026)

A Longtime Tokyo Local Shares the Best Restaurants to Book for Your Trip With more Michelin-starred restaurants than any other city on earth, Tokyo is a place where excellence is simply the standard. The harder thing to convey is the range. This city brings the same seriousness to a bowl of soba eaten standing up as it does to a sushi counter booked months in advance, and it isn't being ironic about either. Recent arrivals make the case. In the Kagurazaka backstreets, an Italian-trained chef ends his omakase with pizza. An eight-seat counter in Ebisu grills yakitori over wood fire and charcoal, sending out a chicken thigh both ways. And in Ginza, Natsuko Shoji, Asia's Best Female Chef 2022, is serving breakfast at Tiffany's, literally. Read on for our 42 essential picks for the best restaurants in Tokyo, from ramen spots and neighborhood izakaya to dining rooms worth planning a trip around. Read our complete Tokyo travel guide here, which includes: How we choose the best restaurants in Tokyo Every restaurant on this list has been selected independently by Condé Nast Traveler editors and reviewed by a local contributor who has visited that restaurant. Our editors consider both high-end and affordable eateries, and weigh stand-out dishes, location, and service—as well as inclusivity and sustainability credentials. We update this list as new restaurants open and existing ones evolve. - Read Full Review Neighborhood: Mita/Akebanebashi Price range: $$$ Dish to order: The seasonal omakase menu An understated facade and location—on a workaday stretch of Mita no guidebook would send you—belie the caliber of Miyawaki's kitchen. Inside, the earth-toned room is calm: fish grilling over charcoal in the open kitchen, hushed conversation, an eight-seat counter, two tables, a private room for four. Kenta Miyawaki started cooking at 19, and his restraint reflects years of training in Kyoto kitchens. He shops Toyosu himself every morning, choosing seafood based on quality rather than pedigree provenance, then lets the ingredients speak for themselves. Lunchtime features a set of unagi, grilled over charcoal, with donabe rice, fluffy dashimaki tamago, pickles and miso soup. Dinner is omakase and follows the season: grilled kinmedai (golden-eye snapper) and corn fritters in summer, suppon hot pot and fried oysters with house-made sansho tartar when winter arrives. The sake list is short but punchy, and the cellar is the plot twist; I was not expecting a Burgundy list with such depth, backed by a run of Bordeaux grand vin, and a smattering of wines from outside of France like Barolo. Address: 1-3-28 Mita, Minato-ku, Tokyo 108-0073 - Read Full Review Neighborhood: Shibuya Price range: $ Dish to order: Beef soba with onsen tamago (soft-boiled egg) Finding this place is the first test. There's no sign, no noren, nothing to suggest a soba shop—just a glass door off Miyamasuzaka. Inside, raw concrete and two stone tables set the tone: this is the Tokyo debut of Kyoto's cult standing-soba bar Suba, designed by Yusuke Seki, with wine shop Virtus occupying the second floor. Order at the small window, take a number, and let the kitchen do the rest. The noodles come whisper-thin, the toppings non-traditional: Shinji Lake clams with green mandarin oil, and a Shibuya-only "Mao Zedong spice" chicken tempura. The restaurant features seasonal offerings like ricotta salata with arugula, courtesy of a collaboration with neighborhood cheesemaker Cheese Stand, but their signature is the special beef soba crowned with a soft, onsen-tamago egg. Don’t forget to return your bowls to the dish return window when you’re finished. Address: 1F Miyamasu ON Bldg., 1-15-8 Shibuya, Shibuya-ku, Tokyo 150-0002 - Read Full Review Neighborhood: Yaesu (across from Tokyo station) Price range: $$$ Dish to order: Linguine with wagyu sauce; braised Ise-ebi lobster with buckwheat and chili pepper On the 40th floor of the Bulgari Hotel in Yaesu, this is Niko Romito's Tokyo outpost, and it looks the part. Architects Antonio Citterio and Patricia Viel have outfitted the space with a soaring vaulted ceiling lined in wood panels, a fireplace lounge for pre-dinner aperitivi, and window walls framing the Imperial Palace below. The result is grand, elegant, and very Bulgari: Niko Romito, who holds three Michelin stars at Reale in Abruzzo, preaches the gospel of simplicity, and executive chef Mauro Aloisio carries that ethos to Tokyo with a repertoire of his own. His Tokyo-only signatures include a silky linguine cloaked in wagyu sauce and dusted with dried olives and capers, and braised Ise-ebi lobster set on spinach in a sauce infused with buckwheat tea and chili pepper. Elsewhere on the menu, sweet botan-ebi floats in a delicate broth flecked with pink pepper, parsley, and lemon oil, and a tender wagyu fillet arrives finished with a swirl of caper sauce and grapes. The restaurant holds one Michelin star, and it earns it. Both tasting menus and a la carte options are available. Address: 40F Bulgari Hotel Tokyo, 2-2-1 Yaesu, Chuo-ku, Tokyo 104-0028 - Read Full Review Neighborhood: Kiyosumi-Shirakawa Price range: $$ Dish to order: Dashimaki tamago and duck salad with cilantro In Kiyosumi-Shirakawa, the hipster enclave dubbed Tokyo's coffee town, the caffeine crowd now has somewhere to go after dark. Tani Kore Tani sits in the row of old shopfronts flanking Kiyosumi Garden, and it wears its retro look well. The weathered-kominka effect is the product of a clever renovation rather than history. Credit owner Shinji Mizutani, who spent 25 years in New York as an architect designing restaurants for others before opening his own. Glass doors invite passersby to peek inside, where a counter, a few tables, and a standing area share the compact ground floor. Mizutani's brother runs the kitchen, sending out seasonal small plates built on good dashi: silky agedashi tofu, grilled black cod, plump tamagoyaki. Upstairs, full- course meals (reservations required) at the open-kitchen counter take a more refined turn, with plates of sashimi, chicken tataki still pink at the center, and delicate tempura. Come for a boisterous night of sake and snacks downstairs, or book the calmer second floor for the slow version. Address: 3-3-26 Kiyosumi, Koto-ku, Tokyo 135-0024 - Read Full Review Neighborhood: Ginza Price range: $$ Dish to order: Afternoon tea Breakfast at Tiffany's is no longer a metaphor. On the fourth floor of the jeweler's Ginza flagship, wrapped in a rippling glass façade by Jun Aoki, Natsuko Shoji has opened the brand's first café in Japan. Drinks bridge Fifth Avenue and Ginza with the same deliberateness as the food: The signature Tiffany Blue Martini leads a list that slips Japanese spirits into New York format ( and there's a proper bar to drink it at). Teetotalers fare better than usual: ten teas, plus lattes adorned with latte art. In February, Shoji serves real chocolat chaud, crowned with strawberries and cream. At breakfast, house-cured prosciutto and mortadella are shaved on a Berkel slicer into paper-thin slices. Rainbow trout from Yamanashi, brightened with Japanese citrus, stands in for the smoked salmon of a New York brunch. The scrambled eggs are the sleeper hit: dairy-free, enriched with bonito and kelp dashi in a nod to dashimaki tamago, and impossibly silky. Afternoon tea arrives on its own tiered stand; do not leave without the cucumber sandwich, its thin crescents laid with a jeweler's precision and crowned with caviar. Address: 4F Tiffany & Co. Ginza, 6-9-2 Ginza, Chuo-ku, Tokyo 104-0061 - Read Full Review Neighborhood: Shibuya Price range: $$ Dish to order: Muyko-style “takoyaki” fritters stuffed with simmered beef cheek Sake takes the spotlight at this latest venture from Yoshinobu Kimura of Aoyama's pairing-obsessed Sushi M. Tucked into the backstreets of Shinsen, an oasis of calm minutes from the Shibuya scramble, the restaurant reflects Kimura's to showcase the staggering range of Japan's national drink. A handful of counter seats supplements the tables, making this a haven for solo diners. Pairing courses feature hard-to-find brews, while the cocktail list treats sake as a canvas: a matcha saketini scented with elderflower, or a cloudy elixir of nigori sake, sakura liqueur and Woodford Reserve. Kimura and Sushi M sommelier Tomoki Oku alternate days behind the counter, so beverage service is always a priority. Chef Shunsuke Matsuzawa's Japanese-French cooking is built to flatter what's in your glass. Takoyaki-shaped fritters arrive filled with long-simmered beef tongue, a sly wink at street food. Straw-grilled wagyu delivers smoke and richness in equal measure. The dinner course finished with ramen in a vibrant broth spiked with sake and pickled ume plum. Tasting menus and a la carte are both available. Address: 102 Casa de Cielo, 9-12 Shinsencho, Shibuya-ku, Tokyo 150-0045 - Read Full Review Neighborhood: Kagurazaka Price range: $$ Dish to order: The half-and-half pizza with shirasu and leeks on one side, classic margherita on the other Tucked into the Tenjincho side along the backstreets of Kagurazaka, Crazy Bravo is the 2025 reincarnation of Crazy Pizza at Square, itself a sibling of Don Bravo, the cultishly popular Italian spot outside of central Tokyo in Chofu. Counter seats face the open kitchen, opposite a handful of tables; the narrow, minimalist space is framed by a glass facade and floor-to-ceiling windows, the vibe neo-trattoria-casual. A sommelier runs pairings in both alcoholic and non-alcoholic versions, pouring Italian wines alongside bottles from further afield, plus craft beer, spirits, and digestifs. Chef Masayuki Shibata helped launch Don Bravo as sous chef before decamping to Italy, cooking at Michelin-starred Arnolfo in Tuscany and Le Api Osteria in Milan. He returned with a regional Italian repertoire and a calendar to hang it on. Seafood is his obsession, sourcing included: he works with trusted purveyors and ranges far beyond the usual handful of species, plating delicate ayu sweetfish at the height of summer. Spring brings foraged mountain vegetables from his native Akita. Whatever the season, the meal ends with the signature pizza. Address: 1-2 Tenjincho, Shinjuku-ku, Tokyo 162-0808 - Read Full Review Neighborhood: Ebisu Price range: $$$ Dish to order: Yakitori omakase Toyoki Hikita made his name as head chef of Makidori Shinkobe, the wood-fired yakitori destination that became one of Tokyo's toughest reservations. In June 2026 he struck out on his own, opening this sleek, eight-seat counter a short walk from Ebisu Station's east exit. There's no sign outside. Look for the Hikita family crest (three dots in a triangular configuration) instead, a hidden-in-plain-sight touch that suits the hushed fourth-floor location. The heart of the operation is fire in two forms: custom kilns burning oak alongside a binchotan grill let Hikita match each ingredient to its ideal heat. The omakase tasting menu opens with Hinai chicken thigh kissed with woodsmoke, followed by its charcoal-grilled counterpart for a side-by-side comparison. Elsewhere: creamy liver, broccoli slow-grilled over the flame (who knew the brassica could have so much muscle?), and a tender chicken wing. The finale delivers three rice courses, hand-cut soba in rich chicken broth, and a delightful serving of shaved ice. Book months ahead and bring your most food-literate companion; this is yakitori main-event as it gets. Address: 4F La Renne Ebisu, 1-14-15 Ebisu-minami, Shibuya-ku, Tokyo 150-0022 - Read Full Review Neighborhood: Ginza Price range: $$ Dish to order: Fatty tuna nigiri seared with hot charcoal At Sushi Kadowaki, in Tokyo's Ginza district, the restaurant's understated elegance puts all focus where it belongs—on the artistry happening behind the sleek, minimalist counter that accommodates just a handful of diners. Chef Takatoshi Kadowaki lets meticulously sourced fish shine through careful aging and traditional techniques. The shiro hoshigarei offers delicate subtlety, while the rare tokishirazu trout delivers silky texture and rich flavor. Don't miss the theater of fatty tuna nigiri sizzling as it's seared with hot charcoal, creating a buttery, umami-laden morsel that harmonizes perfectly with those New World wines. The service is as precise as the knife work. Chef Kadowaki and his second-in-command create an intimate dining experience, placing each piece directly in front of guests—sometimes offering them from their own hands—while suggesting thoughtful wine pairings throughout your meal. Address: Ginza, 7 Chome−4−6 Acn Ginza 7 Bldg., 6F - Read Full Review Neighborhood: Marunouchi Price range: $$$ Dish to order: Crispy-skinned roast pigeon with asparagus Sézanne sits on the seventh floor of the Four Seasons Hotel Tokyo at Marunouchi, and the view justifies the elevator ride on its own: Shinkansen trains slide in and out of Tokyo Station below, framed by floor-to-ceiling windows. André Fu designed the room in cool, pale tones, anchored by a marble service station and a window onto the kitchen. It reads serene rather than austere. Chef Daniel Calvert worked at Per Se in New York and Belon in Hong Kong before relocating to Tokyo. His classic cooking is unwaveringly precise and cosmopolitan: Foie gras mousse covered with a sweet-and-savory glaze flecked with soy-sauce chicken is a nod to his tenure in Hong Kong, while succulent seasonal fish grilled over binchotan charcoals demonstrates his skillful adoption of Japanese technique; crispy-skinned roast pigeon with asparagus combines influences from his entire career. His myoga tarte tatin replaces traditional apples with the ginger-like Japanese herb, exemplifying his creative approach to local ingredients. The tasting menu turns with the seasons, and Lancaster leans on fermentation and ageing to give classic French technique a longer, deeper finish. Champagne is the house obsession, fitting for a restaurant named after a town in the Marne, backed by an award-winning list that leans French. Service is polished but warm. Book well ahead and arrive early enough for an aperitif in the salon. Address: 1-11-1 Marunouchi, Chiyoda-Ku, Tokyo 100-6213 - Read Full Review Neighborhood: Motoazabu Price range: $$ Dish to order: 23-course omakase Tucked away on a quiet corner, Sushi Shunji reveals itself as an exercise in restraint. The tasteful, elegant space centers around a beautiful wooden counter that frames the open kitchen like a stage. The room whispers rather than shouts. Chef Shunji Hashiba, a trusted protégé of the legendary Takashi Saito, presents Edomae-style sushi that balances traditionalism with subtle innovation. As the first to strike out on his own with his mentor's blessing in 2020, expectations run extraordinarily high—and Hashiba meets them. His omakase experience flows with a deliberate rhythm, alternating between light and rich flavors. You might be served the world’s fattest roll of sweet, golden uni from Ehime, tender abalone in a sauce enriched with its liver, or plump and savory hamaguri clam nigiri. Address: 106-0046 Tokyo, Minato City, Motoazabu, 3 Chome−6−34 - Read Full Review Neighborhood: Yoyogi Uehara Price range: $$$ Dish to order: Roasted pine-nut tofu custard served with fatty sakura trout In the backstreets of one of Tokyo's hipster neighborhoods, the understated elegance of the space serves as a canvas for Chef Toshi Akama's culinary artistry. The restaurant's centerpiece—a charcoal grill that smolders with red-hot embers—hints at the slow-burning creativity that defines the spice-forward approach to fine dining. Akama's thoughtful incorporation of global spice profiles creates eye-opening dishes that never overwhelm the palate. Standouts include a delicate roasted pine nut tofu custard served with fatty sakura trout from Toyama, cured in a mixture of pine shoots and sansho Japanese pepper; the Kirishima Kurobuta Beignet, featuring smoked pork shoulder confit with spring greens from Chiba in a light corn batter; and a dessert showcasing vibrant Aichi rhubarb poached with dune berry and hibiscus, paired with an earthy Malabar peppercorn and olive oil ice cream. Address: 1 Chome−32−3 Cabo, 1F Tokyo, 151-0064 - Read Full Review Neighborhood: Meguro City Price range: $ Dish to order: Tonkatsu (breaded pork cutlets) 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. There are essentially two choices here: rosu-katsu (sirloin) and hire-katsu (tenderloin). Both are delicious, twice-battered and breaded so that the exterior forms an extra-crunchy, copper-hued crust. The dishes come with finely shredded cabbage and palate-stimulating spicy mustard, along with standard sides of white rice, pickles, and miso soup. Address: 1 Chome-1-2 Shimomeguro, Meguro City, Tokyo 153-0064 - Read Full Review Neighborhood: Ebisu Price range: $$$ Dish to order: Sweet peaches and silky tofu under a spoonful of caviar (with a crisp glass of Krug) Kanda has held on to its three 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. A Champagne connoisseur and Krug ambassador, Hiroyuki Kanda curates a formidable list of vintage wines and bubbly (think Krug 159eme and Echezaux Grand Cru 2018)—but he’s also a sake enthusiast, and the restaurant serves its own private-label daiginjo made with premium Yamada Nishiki rice from Hyogo Prefecture. Address: Atago 1-1 -1 Toranomon Hills Residential Tower 1F, Minato-ku, Tokyo 105-0002 - Read Full Review Neighborhood: Aoyama Price range: $$$ Dish to order: Croquettes of sweet Japanese corn Secreted away in the basement floor on a curving side street in upscale Aoyama, Tempura Motoyoshi was tricky to find in the days before Google Maps. The space is dark and intimate, with just nine seats at the counter. Be sure to take in the handmade ceramic teacups displayed on the rough-textured stucco wall—the chef is an avid collector of Japanese pottery. Chef Motoyoshi's deep-fried delicacies are fantastically light, sheathed in a crisp coating of golden batter that owes its crunch to a mixture of canola and sesame oil. He has a knack for vegetables, which he ferries from Tsukiji market on the back of his motorbike every day. Among his signatures are succulent Takagime peppers from Kyoto, pudding-like croquettes of sweet Japanese corn, and myoga wild Japanese ginger buds. Address:〒150-0021 Tokyo, Shibuya, Ebisunishi, 2 Chome−8−11 - Read Full Review Neighborhood: Minato City Price range: $$$ Dish to order: Dashi gelee 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. The tasting menu sparkles with dishes that are almost too pretty to eat, like a spherical rice cracker perched on a mound of diced vegetables. Lift the lid of the cracker and you’ll find a quail’s egg yolk and trout caviar nestled into a bed of diced tuna, sea urchin, and dashi gelee. Don't savor the construction too long though—the chef instructs you to smash the orb and mix everything together. The ebi-soba, a tangle of thin noodles tossed with fried sakura-ebi prawns and coated oil infused with shrimp shells, is a seasonal specialty we’d happily devour every day, as is the grilled fish marinated in miso flavored with Japanese pepper leaf. But the star of the show is the wagyu rump, marinated in dashi and then grilled over charcoal. Address: 6 Chome-3-9 Akasaka, Minato City - Read Full Review Neighborhood: Kioicho Price range: $$$ Dish to order: Nine-course tasting menu of Peruvian plates In 2022, Virgilio Martínez brought the logic of Lima's Central to Tokyo: a menu organized by Peruvian ecosystems, built from Japanese ingredients. The two-starred dining room is dim and charcoal-gray, with a display counter at the entrance holding the Andean tubers, grains and dried corn most diners will be meeting for the first time. Yuya Nakamura took over the kitchen in 2026l. His deer arrives with chuño, the potato that highlanders freeze-dry in the open air, and sazae with a clam beignet conjures the coastal sea floor at 15 meters down. A full vegetarian menu is available on request. Sommelier Elizabeth Takahashi pours South American wines that rarely reach Japan. Book well ahead; there are only 25 seats. Address: Japan, 〒102-0094 Tokyo, Chiyoda City, Kioicho - Read Full Review Neighborhood: Azabu-juban Price range: $$ Dish to order: 10-course omakase Tucked into the residential calm of Azabu-juban, Tachigui Sushi Tonari plays the laid-back younger sibling to big-ticket Hatano Yoshiki. A large, abstract painting evocative of the cosmos adds an unexpected futuristic touch to this otherwise traditional standing sushi bar. This is where Tokyo's new wave of affordable excellence truly shines. The omakase presents seafood of impressive pedigree atop shari perfectly seasoned with red vinegar—a foundation that would make even high-end establishments envious. Don't miss the inventive kurumaebi tiger prawn crowned with a generous spoonful of fish roe, or the dashi-steeped fried eggplant that delivers umami in spades. Even the dessert, red bean paste with a sesame sprinkle, shows thoughtful restraint. The restaurant also features well-curated lists of European wines and premium sake list. Address: Azabujuban, 2 Chome−8−7 M2K HoldingBLD 2階, Tokyo - Read Full Review Neighborhood: Ebisu Price range: $$ Dish to order: Meguro This cubby-sized bistro emanates home-away-from-home hearth energy, with rustic wooden fixtures and shelves lined with woven baskets. Farm-fresh vegetables sit beside the flower arrangements on the counter, while chef Katy Cole mans the stove and greets each guest like an old friend. Cole honed her skills at San Francisco’s State Bird Provisions. At Locale, she channels the freshness and simplicity of California cuisine in plant-forward dishes such as lentils and avocado spooned over bright-pink yogurt sauce made with shiso-flavored shibazuke pickles, pork from Kagoshima with spaghetti squash and black radish, and Spanish mackerel with a medley of colorful vegetables from local organic farms. Eggy mains like poached eggs on housemade muffins with lemon-garlic cashew sauce take center stage at brunch on the weekends. Address: Meguro 1-17-22 Tokyo, Japan 153-0063 - Read Full Review Neighborhood: Kabutocho Price range: $$ Dish to order: Nodoguro (blackthroat perch) Follow the line (it’s a long one) down a rickety set of stairs to the weathered basement digs of Tachigui Sushi Akira, the casual little sister of renowned Sushi Shoryu. 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. Since opening in 2021, Akira has kicked off a wave of casual offshoots by upscale sushi restaurants that have gained popularity for excellent sushi at affordable prices. 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 (blackthroat perch) and delicate shiro-ebi prawns from the deep waters off the coast of Toyama Prefecture. Address: Japan, 〒105-0004 Tokyo, Minato City, Shinbashi, 3 Chome−8−5 Le Gratteciel - Read Full Review Neighborhood: Ryogoku Price range: $$ Dish to order: Soba noodles with a side of delicate anago eel tempura Just past the massive Edo-Tokyo Museum in the eastern neighborhood of Ryogoku, home to the capital’s sumo stadium, Hosokawa is easily identifiable by the line of devoted soba fans standing outside at lunchtime. The wabi-sabi interior is a study in Japanese aesthetics, featuring sliding shoji paper screens, earth-toned walls daubed in a mixture of mud and straw, and polished hardwood tables. Here, Chef Tadashi Hosokawa uses 100-percent freshly milled buckwheat flour to make his legendary noodles. The texture is delightful, featuring a heft and pleasant chewiness that wheat-flour noodles lack. Dipped in a smoky soy-based sauce that complements the nutty flavor of the buckwheat, Hosokawa’s soba tastes best with a side of delicate anago eel tempura or juicy, flash-fried kamonasu eggplant. If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth. - Read Full Review Neighborhood: Jimbocho Price range: $$$ Dish to order: Monaka rice wafer stuffed with foie gras and dried persimmons While some miss the quiet intimacy of Den’s original location (a two-story house in the off-the-beaten-track neighborhood 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. Hasegawa's mother was once a geisha, and he pairs his mastery of the Japanese art of hospitality with playful takes on kaiseki haute cuisine. The menu includes variations on the monaka rice wafer stuffed with foie gras and dried persimmons, along with the signature garden salad, adorned with carrots cut into smiley faces. Another highlight is the “Dentucky Fried Chicken,” filled with seasonal ingredients such as gingko nuts or mushrooms. Clay-pot cooked rice steals the spotlight, featuring options like bamboo shoots cooked two ways, or deep-fried anago sea eel. Address: 2 Chome−3−18, Jingumae, Shibuya City, Tokyo - Read Full Review Neighborhood: Nihonbashi Price range: $$$ Dish to order: Seasonal pizza, or the 10-course pizza-oven omakase Stealing the number 1 slot on the 50 Top Pizza list for the Asia-Pacific region in 2023, Pizza Bar tends to attract serious pizza fans in search of something different. Daniele Cason created the place, inside the Mandarin Oriental Hotel in Nihonbashi, with the idea of serving his elevated pies in the intimate, personal style of sushi or kaiseki. The distinctive bases are made with a ratio of 80 percent water to 20 percent flour and fermented for two days, resulting in an exceedingly crisp and airy baked crust. The discs provide fittingly versatile canvases for seasonal produce. A summer specialty is layered with zucchini puree, housemade sausage, and zucchini blossoms; fragrant sliced porcini mushrooms adorn Cason’s autumn signature. At dinnertime, the restaurant offers omakase menus that come with 10 dishes including appetizers cooked in the pizza oven, desserts, and a variety of pizzas. Address: 2 Chome-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328, Japan - Read Full Review Neighborhood: Ichigaya Price range: $$ Dish to order: Pan con tomate, with 36-month-aged Joselito jamon 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 gastrobar 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. 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: Japan, 〒102-0085 Tokyo, Chiyoda City, Rokubancho, 4−3 GEMS市ヶ谷 １階 - Read Full Review Neighborhood: Nishi-Azabu Price range: $$$ Dish to order: The tasting menuThe spacious dining room of L’Effervescence exudes an intimate and inviting feel. Under the dark wood-paneled ceiling, it’s pleasantly dim with soft lights illuminating the earth-toned walls and sleek, black banquettes. Windows look out onto a scene of dramatically lit greenery. Executive chef Shinobu Namae describes the décor as reminiscent of a Japanese farmhouse, albeit a fancy, three-Michelin-starred version. A connection to land is the cornerstone of Namae’s genre-blurring haute cuisine, which he describes as "post-colonial cooking." He incorporates classical and modernist French technique with ingredients and flavors that are firmly rooted in Japan’s terrain. He has a penchant for daring combinations like sweet chestnut soup with seared cold milt, lotus root, and mushrooms, but his signature is a tender whole Japanese turnip that, after a four-hour sous-vide preparation, is sautéed in butter and sprinkled with brioche crumbs. Address: 2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031, Japan - Read Full Review Neighborhood: Tsukiji Price range: $$ Dish to order: Twelve-course omakaseAt Primo Passo, in Tokyo's Tsukiji neighborhood, the latticed ceiling and wooden counter create a distinctly Japanese atmosphere. Behind the counter, the gleaming open kitchen places Chef Tomoyuki Fujioka's creative process on display, inviting diners into a world where Italian technique meets Japanese sensibility. The 12-course omakase menu showcases Chef Fujioka's pasta obsession with five pasta dishes as its centerpiece. Born into a sushi chef's family but drawn to Italian cuisine, Fujioka perfected his craft as pasta chef at three-Michelin-starred Quattro Passi in Naples before returning to Japan with his own vision. Each creation incorporates seasonal Japanese ingredients and techniques: think chilled capellini with delicate aori-ika squid and shiso flowers, and pillowy gnocchi made with beniharuka sweet potato, covered with truffles and Jerusalem artichoke crisps. Address: Japan, 〒104-0045 Tokyo, Chuo City, Tsukiji, 1 Chome−5−11 Acn Tsukiji Bldg., B1F - Read Full Review Neighborhood: Nishi-Azabu Price range: $$$ Dish to order: Tasting menuChef Junichi Onuki is the opposite of the strict sushi-chef stereotype portrayed in movies like Jiro Dreams of Sushi. “I am not a scary sushi chef,” he says with a chuckle. He certainly won't shush or rush you: “I want people to feel relaxed when they come to my restaurant.” The $130 tasting menu is a succession of sashimi and sushi courses interspersed with cooked seasonal dishes like grilled scabbard fish and blanched cod milt in ponzu sauce. Sea urchin is usually sold in an alum solution to keep its shape, but Onuki seeks out varieties kept in natural seawater. A four-glass sake pairing course is on offer for $150. Isana isn't the typical high-end sushi experience but is a refreshing break from the traditionally intimidating endeavor. It may not be top-end, but the quality is excellent. Address: 1 Chome-11-6 Nishiazabu, Minato City, Tokyo 106-0031, Japan - Read Full Review Neighborhood: Kabukicho Price range: $ Dish to order: TonkatsuPerched on the fifth floor of Tokyu Plaza Harajuku, Pretty Pork Factory announces its porcine obsession with pig-pink booths and playful neon swine signage. The spacious dining room, each table equipped with its own burner, balances whimsy and purpose. After tasting over 100 different pork varieties across Japan, chef Chunshin Ko created the first Pretty Pork Factory, in the Kabukicho neighborhood, in 2021. The shabu-shabu sets present flights of premium cuts to swish through bubbling broth, while their Japanese take on Korean samgyupsal cleverly swaps kimchi for wasabi. But the star is the tonkatsu—rarified breeds like Tokyo X encased in shattering golden panko, served with a trio of dipping sauces that accentuate these exceptional cutlets. The vibe skews young but remains democratic—pig appreciation transcends demographics. Address: Japan, 〒160-0021 Tokyo, Shinjuku City, Kabukicho, 1 Chome−10−3 G3, 2階 - Read Full Review Neighborhood: Nishiazabu Price range: $$$ Dish to order: Shiokoji-marinated fried chickenOn 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! specializes 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-colored oeuf mayo, a soft-boiled egg enveloped in squid-ink mayonnaise, and the deep-fried ham katsu stuffed with blue cheese. Address: Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 4 Chome−11−28 2F - Read Full Review Neighborhood: Kakigaracho Price range: $$$ Dish to order: Shime-saba and shiso nori roll.It's a calm and immaculate space with nine seats at the gently curved wooden counter. There's also a small private room off to the side, but you'll want to sit at the sushi bar and watch chef Takaaki Sugita work his magic. Sugita started working in the sushi world when he was in high school, and after more than 20 years as a chef, he's one of the best in the business. His style is traditional but subtly innovative, as evidenced by his experimentations with fish maturation times to bring out the buttery richness of bonito and the silky texture of thinly sliced sardine. His signature is the luxuriously creamy ankimo (monkfish liver) pate, steeped in sweetened soy sauce and dabbed with wasabi—the perfect accompaniment to sake. A must-try piece, however, is the shime-saba and shiso nori roll. Address: Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigaracho, 1 Chome−33−6 ビューハイツ日本橋 地下１階 - Read Full Review Neighborhood: Minamiaoyama Price range: $$$ Dish to order: Seasonal menuTwo-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, revealing an open kitchen behind a massive wooden counter—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 emphasizes sustainable ingredients in innovative dishes that draw inspiration from Japanese, Chinese, and French cuisine. The seasonal menus are meticulous and masterfully modulated. In the delicate and visually stunning signature “Temari”, the chef recreates a traditional toy made from embroidered threads by wrapping colorful strips of root vegetables around a succulent crab and scallop dumpling. There’s local langoustine paired with popping-sweet young peas and slippery water shield plant, perfectly grilled eel alongside a slice of Miyazaki mango, and fluffy souffle flavored with sake lees for dessert. Vegetarian and vegan menus are available upon request at the time of booking. Address: Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 2 Chome−6−15 南青山ガーデンコート - Read Full Review Neighborhood: Hiroo Price range: $$ Dish to order: The signature assortment of sashimi from KyushuSowado, the younger sib of popular izakaya Sakai Shokai, hits the sweet spot between a casual pub and a sophisticated Japanese restaurant. To the left of the sliding-metal-door entrance, there’s tiny bar stocked with sake, wine and spirits where you can have a drink while you wait to get in (it’s always busy) or after dinner. Seasonal seafood and vegetables feature prominently in dishes such as grilled baby corn brushed with soy sauce and butter or baby sweetfish and burdock root tempura in the summer. The thick and succulent panko-crusted ham katsu (cutlet), served with tangy Worcestershire-based sauce, is a must-try, as is Sakai’s signature assortment of sashimi from Kyushu and trio of obanzai starters like fresh persimmon in creamy tofu sauce laced with miso. Address: Japan, 〒150-0012 Tokyo, Shibuya, Hiroo, 1 Chome−12−15 リバーサイドビル 1階 - Read Full Review Neighborhood: Higashi-Ginza Price range: $ Dish to order: RamenA latticed wooden sliding door behind a simple white noren curtain. From the outside, there's little to suggest that this humble ramen joint is a Michelin-starred restaurant–apart from the line, which often snakes around the corner. Inside, the clean-lined, understated space looks more like a sushi bar than a noodle shop, with six white chairs in front of the wooden counter. Ramen is chef Yasushi Matsumura's second career. After 36 years working in French cuisine, his fascination with the noodle dish took him all over the country to learn the secrets of each region's broth. At Hachigo, Matsumura combines the breadth of his ramen knowledge with techniques gleaned from the French kitchen. His broth is a luxurious consomme crafted from Nagoya chochin chicken, duck, shellfish, shiitake mushrooms, and kelp, with an extra hit of umami from cured ham. Address: Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 3 Chome−14−2 第一はなぶさビル 1階 - Read Full Review Neighborhood: Roppongi Price range: $$ Dish to order: Steamed chicken with scallion sauceThe 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 gray 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, 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: Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 4 Chome−8−7 六本木嶋田ビル B1F - Read Full Review Neighborhood: Kyobashi Price range: $$$ Dish to order: Sea urchin tempuraThe meal begins with two magnificently crispy kuruma-ebi shrimp heads. The tender tails, sheathed in a delicate and greaseless batter, come out next, followed by a succession of seasonal seafood and vegetables. Thirty-nine-year-old Kazuma Fukamachi has been cooking alongside his tempura-master father since the restaurant opened in 2002, and the two generations continue to work in tandem, standing in front of twin copper pots filled with bubbling-hot unroasted sesame oil. The duo excels at vegetables: peppers from Kyoto are juicy and sweet, while chewy gingko nuts have a toothsome, earthy appeal. The luscious sea urchin, however, is the highlight. Wrapped in a zesty shiso leaf and flash-fried, it’s sweet, briny, and fresh in equal measure. Address: 101 2 Chome-5-2 Kyobashi, Chuo City, Tokyo 104-0031, Japan - Read Full Review Neighborhood: Shirokane Price range: $$ Dish to order: Seared wagyu sushiThere’s no mistaking what’s on the menu at Jumbo Yakiniku, a Korean barbecue joint in a quiet residential enclave of Shirokane. Walls hung with trophy cattle heads, paintings inspired by butchers' charts, and a chandelier made of cow horns are a not-so-subtle warning to vegetarians of the meat to come. A5 wagyu beef, that most decadent of meats, is king here. Order dishes for sharing a la carte, or put your trust in the personable and helpful servers; 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: Japan, 〒108-0072 Tokyo, Minato City, Shirokane, 3 Chome−1−1 第一麻布ビル 1F - Read Full Review Neighborhood: Shinsen Price range: $$ Dish to order: Chef's pick of seasonal ingredientsIn the backstreets of Shinsen (a quieter, more mature residential corner of Shibuya), Kotaro is the kind of chilled-out izakaya pub you’d love to have in your neighborhood. There’s no menu, 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. Take the signature potato salad, a mash of two types of spuds with crunchy bites of cucumber, a soft-boiled egg—gently smoked over cherry wood—and vinaigrette punched up with Dijon mustard. The meal ends with hand-cut udon noodles made fresh every day—they're sometimes topped with daikon, crispy tempura crumbs, and a squeeze of lemon; or served with raw egg, butter, and soy sauce. On a recent visit, a chef from Australia remarked that the food was “like getting a hug from your grandmother.” Address: 28-2 Sakuragaokacho, Shibuya, Tokyo 150-0031, Japan - Read Full Review Neighborhood: Jingumae Price range: $ Dish to order: Tori paitan ramenStep through the automatic doors of what appears to be just another storefront near the Olympic Stadium, and you're transported to a minimalist sanctuary. The light wood interior evokes a high-end sushi counter rather than your typical ramen-ya. In addition to the counter seating, there's also a private room with its own hidden door connecting directly to the parking lot. In 2024, after retiring from his referral-only yakitori restaurant Yakitori Shinoda in upscale Azabu-juban, chef Shigeharu Shinoda pivoted to showcase his poultry prowess in a new format. His signature tori paitan ramen—"paitan" referring to the milky-white, creamy chicken broth—arrives with a frothy soup that delivers an immediate hit of umami without any gaminess. Though the ramen is the main event, don't sleep on the oyakodon (chicken and egg rice bowl) or the chicken nanban set meal, featuring crispy fried chicken topped with eggy housemade tartar sauce. Address: Japan, 〒150-0001 Tokyo, Shibuya, Jingumae, 3 Chome−35−2 1F - Read Full Review Neighborhood: Kagurazaka Price range: $$$ Dish to order: Ten-course tasting menuHidden among the cobbled backstreets of atmospheric Kagurazaka, Tokyo’s former geisha district, Ishikawa is a soothing haven of pale wood and clean lines, with a seven-seat counter and four small private dining rooms. Like traditional 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, 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 table-side by the chef, stole the show. Address: Japan, 〒162-0825 Tokyo, Shinjuku City, Kagurazaka, 5 Chome−37 高村ビル 1f - Read Full Review Neighborhood: Jingumae Price range: $$ Dish to order: “Unigiri”—grilled rice ball topped with sea urchin and shiso in abalone brothThe sliding door of Censu reveals a cedar-wood haven where Hong Kong meets Tokyo—neon tubes and paper lanterns illuminate skull-print pillows while 90s hip-hop provides the soundtrack to chefs working in the compact open kitchen. Chef Fumiyuki Kinsu's menu seamlessly melds Japanese, French, and Chinese influences. The addictive cheeseburger spring rolls exemplify his playful fusion approach, while the “unigiri”—grilled rice ball topped with sea urchin and shiso in abalone broth—showcases culinary wordplay and technique. The katsuo tataki (seared bonito) sprinkled with marinated red onions and served with smoky eggplant sauce demonstrates Kinsu's ability to blend traditional Japanese flavors with global accents. Staff navigate the space with relaxed confidence, offering insightful context for dishes without disrupting the casual izakaya spirit. Their enthusiasm makes first-time visitors feel immediately at home. Counter seating provides the best view of chefs at work, while the second-floor terrace seating is lovely during the warmer months. Address: 2 Chome-12-9 Jingumae, Shibuya, Tokyo 150-0001, Japan - Read Full Review Neighborhood: Shibuya Price range: $$ Dish to order: Fuwa-fuwa satsuma-age (fluffy fried pillows of minced fish and black sesame)The bright red-and-green sign marking the entrance advertises exactly what you're here for: Sake and fish. This is an unpretentious neighborhood spot where simple is best. Start with an assortment of sashimi and work your way through the menu of small plates, all made with fish sourced daily from Tsukiji market. Of note is the fuwa-fuwa satsuma-age (fluffy fried pillows of minced fish and black sesame), namero (mackerel tartare laced with ginger, scallions, and miso), and kinmedai nitsuke (red snapper simmered in sweetened soy sauce). Be sure to try the grilled tuna collar—its meat is easily coaxed from the bone with chopsticks. Ippo is the kind of place that encourages you to laugh a little too loud and drink a little too much. Address: 1-chōme-22 Ebisu, Shibuya, Tokyo 150-0013, Japan - Read Full Review Neighborhood: Shirokane Price range: $$ Dish to order: Grilled heartThe 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 menu features an anatomical chart depicting all the edible parts of the chicken available on the day—generally between 30 and 40 cuts. At dinner on a recent evening, crunchy bits of cartilage gave tsukune meatballs a pleasant bite, while the velvety liver was perfectly seasoned and lightly brushed with a sweetened soy-based sauce. The grilled hearts were little flavor bombs, but the euphemistically named chochin (which means, “lantern”)—unfertilized eggs dangling from the still-attached fallopian tube—was the unanimous star of the evening, even before liberal amounts of seasonal sake were imbibed. However, all but the most hardcore innards fans might want to avoid the thimble-sized, bean-shaped kidneys, which tasted less delightful than they looked. Address: 6 Chome-22-19 Shirokane, Minato City, Tokyo 108-0072, Japan Create your own Tokyo itinerary This gallery has been updated with new information since its original publish date. Recommended