Must-see restaurants in Tokyo

  • Kaiseki dishes

    Tofuya-Ukai

    Roppongi, Akasaka & Around

    One of Tokyo’s most gracious restaurants is located in a former sake brewery (moved from northern Japan), with an exquisite traditional garden in the…

  • Sushi Dai

    Odaiba & Tokyo Bay

    There is no better-value sushi in Tokyo than the omakase (chef's choice) course here. The menu changes daily (and sometimes hourly), but you're guaranteed…

  • Plate of high-grade beef, part of a course of Asakusa Imahan's famous sukiyaki lunch, Asakusa & Sumida River.

    Asakusa Imahan

    Asakusa & Sumida River

    Among the oldest and most famous of Tokyo's wagyū (Japanese beef) restaurants, Imahan (in business since 1895), specialises in courses of sukiyaki and…

  • Kozue

    Shinjuku & Northwest Tokyo

    It's hard to beat Kozue's combination of exquisite seasonal Japanese cuisine, artisan crockery and distractingly good views over Shinjuku. As the kimono…

  • Narukiyo

    Shibuya & Shimo-Kitazawa

    Narukiyo is many people's favourite 'secret' izakaya, serving all the classics (sashimi, charcoal grilled chicken, etc) with a low-key attitude that…

  • Matsukiya

    Shibuya & Shimo-Kitazawa

    There are only two things on the menu at Matsukiya, established in 1890: sukiyaki (thinly sliced beef cooked in sake, soy and vinegar broth, and dipped in…

  • Kizushi

    Tokyo

    While sushi has moved in the direction of faster and fresher, Kizushi, in business since 1923, is keeping it old school. Fourth-generation chef Yui…

  • Onigiri Yadoroku

    Asakusa & Sumida River

    Onigiri, rice moulded into triangle and wrapped in sheets of nori (seaweed) is Japan's ultimate snack. You know, the ones at the convenience store; try…

  • Kyūbey

    Ginza & Tsukiji

    Kyūbey, running since 1935 is one of Tokyo's prestige sushi restaurants, where each piece of nigiri-zushi (hand-pressed sushi) is made and delivered one…

  • Inua

    Kōrakuen & Akihabara

    German-born chef and Noma alumnus Thomas Frebel leads an international team of young chefs here at Inua, one of Tokyo's most talked about openings in…

  • Kikunoi

    Roppongi, Akasaka & Around

    Kikunoi is one of Japan's storied ryōtei, the high-class restaurants that serves kaiseki (Japanese haute cuisine). Its Akasaka branch is (relatively…

  • Street front of Kappo Yoshiba in the historic former Miyagino sumo stable , Asakusa & Sumida River.

    Kappō Yoshiba

    Asakusa & Sumida River

    The former Miyagino sumo stable is the location for this one-of-a-kind restaurant that has preserved the dōyō (practice ring) as its centrepiece. Playing…

  • Tameiken street front, Marunouchi & Nihombashi.

    Taimeiken

    Tokyo

    This classic restaurant, open since 1931, specialises in yōshoku – Western cuisine adapted to the Japanese palate. Its signature dish is omuraisu (an…

  • Street entrance of Kado, Akihabara, Kagurazaka & Korakuen.

    Kado

    Kōrakuen & Akihabara

    Set in an old wooden house with a white lantern out the front, Kado specialises in katei-ryōri (home-cooking). Dinner is a set course of seasonal dishes …

  • Tamahide's famous oyakodon (chicken and omelette on rice), served in a laquer bowl, Marunouchi & Nihombashi.

    Tamahide

    Tokyo

    For generations, people have been lining up outside this restaurant – in business since 1760 – to try its signature dish oyakodon, a sweet-savoury mix of…

  • sushi m

    Harajuku & Aoyama

    There are sushi shops that pride themselves on hewing to tradition and then there is sushi m (and blessedly Tokyo has room for both). Here there are two…

  • Eatrip

    Harajuku & Aoyama

    Eatrip is one of the big players in Tokyo's farm-to-table organic movement. Chef Shiraishi Takayuki works closely with domestic producers and his cooking…

  • Mensho

    Shinjuku & Northwest Tokyo

    The Mensho chain is known for its innovative ramen recipes and the clean, contemporary design of its shops. At this branch the concept is farm to bowl…

  • Sahsya Kanetanaka

    Harajuku & Aoyama

    Sahsya Kanetanaka is the entry level offshoot of exclusive kaiseki (haute cuisine) restaurant Kanetanaka. At lunch (served until 2pm) choose two mains …

  • Kabi

    Ebisu, Meguro & Around

    The name, Kabi (Japanese for 'mould'), would be unfortunate if it weren't tapping into the current vogue for all foods fermented and funky. The Nordic…

  • Innsyoutei

    Ueno & Yanesen

    In a gorgeous wooden building dating to 1875, Innsyoutei (pronounced 'inshotei' and meaning 'rhyme of the pine cottage') has long been a favourite spot…

  • Nihonbashi Dashi Bar Hanare

    Tokyo

    This casual restaurant from long-time producer (300-plus years!) of katsuo-bushi (dried bonito flakes), Ninben, naturally serves dishes that make use of…

  • Tonki

    Ebisu, Meguro & Around

    Tonki is a Tokyo tonkatsu (crumbed pork cutlet) legend, deep-frying with an unchanged recipe for over 80 years. The seats at the long counter – where you…

  • Kurogi Cha Cha

    Ginza & Tsukiji

    A collaboration between the impossible-to-get-a-reservation for kaiseki (Japanese haute cuisine) restaurant Kurogi and centuries-old Kyoto tea shop…

  • Otafuku

    Asakusa & Sumida River

    In business for over a century, Otafuku specialises in oden, a classic Japanese dish of vegetables and seafood simmered in a soy sauce and dashi (fish…

  • Kagari Honten

    Ginza & Tsukiji

    Kagari changed the ramen game in the mid-2010s with its tori paitan soup, a chicken broth so thick and rich with collagen as to be almost opaque. Added to…

  • Ain Soph

    Ginza & Tsukiji

    Truly vegan restaurants are few and far between in Tokyo and ones that make so much effort over their food as Ain Soph are even rarer. Thank heavens then…

  • Tayori

    Ueno & Yanesen

    Tucked down an alley off Yanaka Ginza is this design-savvy deli and cafe that subscribes to the farm-to-table ethos by telling customers all about its…

  • Kanae

    Shinjuku & Northwest Tokyo

    Kanae is a perfect example of one of Shinjuku-sanchōme's excellent and all but undiscoverable izakaya: delicious sashimi, seasonal dishes, simple staples …

  • Hantei

    Ueno & Yanesen

    Housed in a beautifully wooden building from 1909, Hantei is a local landmark. It serves courses of kushiage (meat, fish and vegetables deep-fried in oil…

  • Mensho Tokyo

    Kōrakuen & Akihabara

    Mensho is the new agitator in the Tokyo ramen scene, now with a couple of shops around town, each with a different speciality. At this one, it's a twist…

  • Trattoria Tsukiji Paradiso!

    Ginza & Tsukiji

    Paradise for food lovers, indeed. This charming, aqua-painted trattoria serves seafood pasta dishes that will make you want to lick the plate clean. Its…

  • Kagawa Ippuku

    Kōrakuen & Akihabara

    Proof you don't need to shell out a small fortune to eat well in Tokyo is this humble restaurant specialising in Sanuki-udon, wheat noodles from Kagawa in…

  • Ginza Sato Yosuke

    Ginza & Tsukiji

    A speciality of Akita Prefecture, inaniwa wheat noodles have been made by seven generations of the Sato family. As you'll be able to tell from the glossy,…

  • Tempura Kondō

    Ginza & Tsukiji

    Nobody in Tokyo does tempura vegetables like chef Kondō Fumio. The carrots are julienned to a fine floss; the corn is pert and juicy; and the sweet potato…

  • Iki Espresso

    Asakusa & Sumida River

    A blast of Antipodean sunshine in the midst of Tokyo, Iki is a relaxed all-day Aussie cafe complete with avo on toast, ricotta hotcakes and long blacks…

  • Ueno-Sakuragi Nanohana

    Ueno & Yanesen

    The family who run this charming little restaurant source many of their organic ingredients, including the rice, pickles and vegetables for side dishes,…

  • Dhaba India

    Tokyo

    Indian meals in Tokyo don't come much better than those served at this long-established restaurant with deep-indigo plaster walls. The food is very…

  • Truffle pasta at Out, Harajuku & Aoyama.

    Out

    Shibuya & Shimo-Kitazawa

    Out serves only one dish – tagliolini al tartufo (egg noodles with truffles) – take it or leave it (we'll take it). The noodles are made from scratch in…

  • The entrance to the steakhouse at Satou, West Tokyo.

    Steak House Satou

    Tokyo

    This is a classic Japanese-style steak house, where the meat is cooked at the counter on a teppan (iron hotplate), diced, then paired with rice, miso soup…

More destinations you need to see