Restaurants & Cafés
The best restaurants and cafés in Tokyo, including restaurant reviews and new openings
Restaurants of the week
Fukuan
This tempura specialist, which opened in 2017, is run by Akihiko Nakajima, who is a former apprentice of Tetsuya Saotome (owner of Mikawa Zezankyo, who is often dubbed as the master of tempura). The restaurant was originally a popular lunchtime spot as it offered a rice bowl heaped with ten pieces of shrimp tempura for just ¥650. As of summer 2018, Fukuan only serves a ¥3,500 dinner course for those eager to try a variety of seasonal tempura. The 12-item meal starts with Fukuan’s signature deep-fried breaded shrimp and concludes with a warm bowl of ochazuke. You may be surprised at how light the meal is from start to finish and it’s not the least bit greasy – all thanks to chef Nakajima’s skillful frying technique that adds a crispy layer to the ingredients without losing their natural texture and flavour.
Savoy Azabu-Juban
Run by the affable Kaneko-san, Savoy is a local pizza institution that arguably rivals many a pizza place in Italy. Part of a small chain that was originally started by Seirinkan's owner, Savoy’s pizzas (margherita and marinara) have less cornicione, while the marinara is notable for its use of garlic: thinly sliced and distributed just right. Go for the lunch set, where you get a pizza, a salad and a drink for only ¥1,000.
Deli Fu Cious
If you've always thought the world needs better fish burgers, then this new Nakameguro joint might be of interest. Run by chef Shinya Kudo, who previously worked at Ginza sushi temple Harutaka – owners of two Michelin stars – Deli Fu Cious is found an eight-minute walk from the station in the direction of Ikejiri-Ohashi. Opened in late December 2016, it boasts a dazzling menu dreamed up by the former sushi artisan: check out the Konbuzime Fish Burger, the Saikyo Grilled Fish Burger or the inventive Boiled Conger Tempura Dog. Using only sushi-quality ingredients, Kudo cooks everything to order, so there's no need to worry about soggy or stale burgers. The interior is akin to that of an old-school sento, while the name – well, just ask them how they came up with it when you visit.
