Restaurants & Cafés

Chanko nabe is the protein-rich hotpot dish eaten by sumo wrestlers to build up their massive bodies, and there’s no better way to enjoy this traditional favourite than by having it cooked by a former wrestler. Koto Kuroshio is still a larger-than-life character, despite having shed plenty of weight since his active years, and welcomes all comers to his Kagurazaka restaurant. Photographs of his glory days adorn the walls, a trophy can be seen here and there, and Kuroshio will happily put up for a photo op to authenticate your sumo eating experience.  Contrary to popular belief, chanko nabe is actually very healthy. Containing fish, chicken, meatballs and tofu while also brimming with vegetables such as leek, carrot, peppers and mushrooms, it’s cooked in a dashi stock flavoured with either soy sauce or miso. However, a pot usually consumed by four diners would be eaten up by a single sumo wrestler. Kuroshio uses white barley miso for the stock – something that gives the soup a slightly sweet flavour. The fish varies depending on the season but is always included in generous chunks. Chicken is the sole kind of meat used, as it’s firmly believed that sumo wrestlers should only eat animals with two legs – to help them remain standing in the heat of a bout, of course.  Considering the sumo-sized portions, we recommend bringing both a large group and a true rikishi attitude. You’re guaranteed warm service and a relaxed atmosphere with plenty of sumo memorabilia. 

A branch outpost of Waseda's Bib Gourmand-recognised Yamaguchi, this Toyocho shop wows with its Special Mabo Mazesoba, a spicy mixture that comes sprinkled with locally grown coriander. Masochists who need even more fire can rest assured that there's always a helping of green Sichuan pepper powder at hand. Slightly different from regular Sichuan peppercorns, these are picked when still young and raw from a similar hua jiao plant, and create a slight numbing sensation when eaten. On the other hand, if you can't quite handle your spice, let the staff know; they'll be happy to serve you a version without chilli oil or pricky pepper. Although we're fans of the mazesoba, it's rivalled by the Ajitama Iri Shio Ramen, made with a sauce based on a combo of three East Asian sea salts: Ama no Mojio from the Seto Inland Sea, Nuchimaasu from Okinawa and Fukuen from Fujian.

Enter through the butcher shop – what a brilliant concept for a steakhouse. Nakasei is, above all, a purveyor of the finest quality aged Tajima beef: they welcome a new cow every couple of weeks, butcher the poor thing and hang its meat to dry anywhere from six weeks to six months, depending on the part. At the butcher’s quarters – pristine, like a surgeon’s operating room – you can buy around 20 cuts of beef to take home. The selection rotates daily and depends on whichever piece of aged flesh is most appetising right then. Only checking out the shop, you’d never guess that a restaurant sits behind the stainless steel door in the back. Diners choose their favourite cuts at the shop before being guided into the inner sanctum: a spartan concrete space that looks very much like a cold storage room. Wooden tables and steel chairs provide the bare minimum décor required, butcher’s hooks and naked light globes hang from the ceiling. It’s quite clear that this is a den for appreciating meat, and no frills are required.  Your cut of choice is first presented at your table, and the waiter will ask how you’d like it cooked. Just remember – this isn’t the kind of place where you ask for a well done steak. Next, pick sides to accompany your pound of flesh; fries, mashed potato and/or spinach, plus condiments like soy sauce, wasabi, mustard and yuzu. Once the grilling is done, you’re in for the carnivorous experience of a lifetime. Do expect to pay a premium for this level of quality;

While the café's eponymous dessert is French in origin, Mont Blanc has become a classic Japanese confection

Specialising in green tea, Saten sources from independent tea farms in Saitama and Nagasaki prefectures

Inua could very well be the closest thing to Copenhagen's Noma in this part of the world. The main reason? It is run by Thomas Frebel who has worked in the said prolific restaurant for ten years – in fact, he was the man behind research and development, which is to say he was usually the creator of the first draft of new dishes. Moreover, Inua is backed by Noma head chef and co-owner Rene Redzepi, as well as Japan’s Kadokawa Corporation. Inua’s food philosophy is similar to the modern Nordic approach spearheaded by Noma, and you can look forward to a menu informed by the indigenous ingredients and flavours of Japan, but executed with techniques and influences from around the world. The food here will reflect Japan’s seasonality and diversity in landscapes, from the cooler climate of Hokkaido in the north to the subtropical conditions of Okinawa in the south. To prepare for this restaurant, Frebel and his team has travelled throughout Japan to discover new ingredients, develop their knowledge on local culture, and build relationships with producers and suppliers. Inua will present a complete Japanese-Nordic dining experience, as the interior of the 60-seat restaurant will combine Danish designs with Japanese craftsmanship. The dinner tasting menu is priced at ¥29,000. Wine pairing is available from ¥16,000 while non-alcoholic pairing is priced at ¥10,000 (all prices exclude 8 percent consumption tax and 10 percent service charge).

Lamb lovers rejoice! Kitasenju is welcoming a brand new Hawaiian fast food joint that serves up all things lamb