The 100 best restaurants in Tokyo you have to try

Feast your eyes on the best restaurants in Tokyo: from hearty cheap eats to modern Japanese cuisine and Michelin-starred stalwarts. Get ready for the culinary adventure of a lifetime

Terunari
1/4
Kabi
2/4
Photo: Keisuke Tanigawa
Mensho
3/4
Arakicho Tatsuya - hi-res
4/4
Arakicho Tatsuya
By Time Out Tokyo Editors |
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Setting the criteria for our first list of the 100 best restaurants in Tokyo was the easy bit. Anywhere we felt compelled to revisit again and again was instantly in. The Time Out team visited the newest joints in town and revisited the greats, so we knew which restaurants truly deserve their place in our list. 

We’re excited to give you Tokyo’s top 100 restaurants, presented in no particular order. In the list below – surely the ultimate guide to the best restaurants in the city – you’ll find it all: the best new openings, classic cheap eats, Michelin-starred establishments with starched linen napkins, modern Japanese innovators, smoky yakitori haunts, family-run izakayas…

What they all have in common is that they serve some of the best dishes in Tokyo for any budget, with service befitting the setting. In short, if you’re looking for a great meal, you’ve come to the right place.

11
Ao
Restaurants

Ao

icon-location-pin Yoyogi-Uehara

Genre: Kaiseki/kappo

There’s a lot to love about Ao. For starters, it manages to combine the casual vibe of an izakaya with the thoughtfulness of kaiseki cuisine. Don’t get us wrong – it’s never rowdy. Instead, it’s an unassuming little neighbourhood restaurant whose cosy, homely atmosphere belies its modern yet relaxed approach to Japanese food. It’s hard to pinpoint an overarching concept guiding the food, except that it’s based on fresh, seasonal Japanese ingredients, interpreted through techniques from other cuisines...

12
Terunari
Restaurants, Japanese

Terunari

icon-location-pin Yotsuya-Sanchome

Genre: Kaiseki

Terunari puts a creative spin on kaiseki by incorporating French influences that shine through in each and every dish. French- trained chef Kanichi Tokumoto runs the kitchen, working under chef Akihiko Murata of Terunari’s Michelin-starred sister restaurant Suzunari. Chef Tokumoto doesn’t stress over hyper-seasonality and instead works with whatever the kitchen is given, not necessarily just with what’s in season...

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13
Sushi Sho | Time Out Tokyo
Restaurants, Sushi

Sushi Sho

icon-location-pin Yotsuya
Genre: Sushi

Not Jiro, not Saito, but Sho – quite a few of Tokyo's high-end sushi connoisseurs swear by this small miracle in Yotsuya, which has fostered a veritable legion of famed itamae over the years while remaining firmly at the pinnacle of the sushi world. And even the 2015 departure of semi-legendary 'master' Keiji Nakazawa for Hawaii doesn't seem to have had any effect...
14
Miyazono | Time Out Tokyo
Restaurants, Sushi

Miyazono

icon-location-pin Nishi-Azabu
Genre: Sushi

Chef Miyazono barely has time to dream of sushi. On most nights the final customers to leave his restaurant don’t get out till 4am, and then he’s got an hour of cleaning before he heads straight to Tsukiji to shop for the following shift. He sleeps, briefly, and returns to his counter a little after noon...
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15
鮨 ます田
Restaurants, Sushi

Masuda

icon-location-pin Aoyama
Genre: Sushi

Thanks to Jiro Dreams of Sushi and a visit from President Obama, Sukiyabashi Jiro has become one of those places that's near impossible to get a reservation for. Chef Rei Masuda worked as an apprentice at Jiro for nine years before opening his own restaurant, Masuda, in January 2014. Even though his restaurant is called an alternative to Jiro, there are several key aspects that set it apart...
16
shinpaku
Restaurants, Sushi

Shinpaku

icon-location-pin Hiroo

Genre: Sushi

At 33, Daiki Ishida owns and operates Shinpaku as a one-man show, but he’s passionate about the team of fishermen, processors and others running in the 'relay' that ultimately results in him handing a dish to a customer. Since 2014, Ishida has sought to reforge this often forgotten connection through education and phenomenal dining at his Hiroo restaurant...

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17
Ikina Sushidokoro Abe
Restaurants, Sushi

Ikina Sushidokoro Abe

icon-location-pin Toranomon

Genre: Sushi

It’s indisputable that sushi is phenomenal year-round, but nothing quite beats savouring the ocean’s gifts on a summer day. Case in point: a plump oyster gleaming with freshness and ponzu sauce over a bed of ice. Not only was Abe's version of it delectable, but a morsel that unexpectedly transported us straight to the coast...

18
Kondo | Time Out Tokyo
Restaurants, Tempura

Kondo

icon-location-pin Ginza

Genre: Tempura

At Kondo, the art of tempura approaches an exact science. That a deep-fried vegetable can taste so light and fresh seems impossible – so stark is the contrast between one's usual understanding of food cooked in grease and the lightly battered, sesame oil-kissed creations conjured up by chef Kondo. In fact, he refers to tempura as 'steamed cuisine', wrapping vegetables from all across Japan and ultra-fresh Tsukiji seafood into a gentle hull of batter...

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19
Tempura Motoyoshi | Time Out Tokyo
Restaurants, Tempura

Motoyoshi

icon-location-pin Aoyama
Genre: Tempura

Deep-fried food often gets a bad rap. But Tokyo gourmands go crazy for tempura, and Kazuhito Motoyoshi’s dexterous, majestic technique demonstrates exactly why. Seating is limited to eight counter stools – snag one and you’ll be able to watch his every delicate, deliberate move up close, soundtracked by the swooshes and fizzles of brief rendezvous between vegetables and a deep-fryer...
20
Kaneko Hannosuke
Restaurants, Tempura

Kaneko Hannosuke

icon-location-pin Nihonbashi

Genre: Tempura

How long would you wait for a good bowl of topped rice? An hour? More? We waited an hour and half on a Monday lunchtime in the queue that snaked outside this humble tendon specialist. If you’re lucky you’ll get one of the six counter seats on the ground floor, facing the chefs at work...

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38
Kamata | Time Out Tokyo
Restaurants, Japanese

Kamata

icon-location-pin Shinbashi

Genre: Oden

Located smack in the heart of the well-travelled salaryman bar-hopping circuit, Kamata offers a healthy antidote to all that drinking – hearty, healthy traditional Japanese cooking with plenty of character. It’s the most unpretentious of settings, with laminated menus, TVs tuned to game shows, and towel warming machines plastered with stickers for Yebisu beer...

39
Ajifuku Asano | Time Out Tokyo
Restaurants, Japanese

Ajifuku Asano

icon-location-pin Hiroo
Genre: Oden

Home to numerous embassies, Hiroo counts among Tokyo's best neighbourhoods for dining out. In addition to an international range of restaurants, the area boasts some of the city's finest purveyors of old-school, down-to-earth Japanese home cooking. One of these standouts is the humble Asano, hidden away from the action just off the main shopping arcade...
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40
Chanko Kuroshio | Time Out Tokyo
Restaurants, Hot pot

Chanko Kuroshio

icon-location-pin Kagurazaka
Genre: Nabe

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...
41
Mizutaki Genkai | Time Out Tokyo
Restaurants, Japanese

Mizutaki Genkai

icon-location-pin Shinjuku-Sanchome
Genre: Nabe

This Shinjuku hotbed of chicken hotpot must be one of Tokyo’s largest restaurants, with nine private rooms spread over its three elegantly appointed floors. The business has a long and proud history, and photographs of the original restaurant, opened in 1928, appear on its walls. The innovative team at Genkai moves with the times, yet some of its recipes have barely changed over the decades...
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42
Echikatsu | Time Out Tokyo
Restaurants, Japanese

Echikatsu

icon-location-pin Yushima
Genre: Sukiyaki

Arriving at the gates of Echikatsu, found just a short walk from Yushima Station, is like going back to another time. Established in 1871 and now run by the sixth generation of the same family, the tradition and authenticity of this restaurant have definitely been preserved. Although re-built and restored several times over the years, its building is a symbol of Japanese beauty and simplicity, and looks – we imagine – just like the original...
43
Kobori | Time Out Tokyo
Restaurants, Hot pot

Kobori

icon-location-pin Akasaka
Genre: Sukiyaki

Since most diners at Akasaka's Kobori are regulars, entering this hot pot palace might seem a bit intimidating at first. But once inside, you're sure to shake off any apprehension: it's a homely, relaxing space with simple furniture and and a friendly, jovial hostess. To start things off, she'll bring you a platter of seafood bought the same morning...
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44
Negima
Restaurants, Japanese

Negima

icon-location-pin Ikebukuro

Genre: Nabe

Commonly associated with sumo wrestlers looking to get a calorie-packed meal to bulk up for an upcoming match, and hungry diners seeking something warm during the cold months, nabe or Japanese-style hotpot also has a more refined side. Enter Negima, an unassuming restaurant in Kita-Ikebukuro, which specialises in Edo-style maguro (tuna) and negi (Welsh onion) nabe. Contrary to its big servings, the restaurant is tiny and only seats eight. Negima is inspired by nabe from the Edo era prior to the invention of refrigerators...

45
Honmura An | Time Out Tokyo
Restaurants, Soba

Honmura An

icon-location-pin Roppongi
Genre: Soba

Manhattan’s loss is Tokyo’s gain. When Honmura An owner Koichi Kobari announced he was quitting New York to take over the reins at his late father’s Roppongi eatery in 2007, American fans of soba went into mourning. Even today, several years later, Kobari gets pilgrim New Yorkers turn up at his Tokyo restaurant desperate for a noodle fix (among them, he whispers, is Yoko Ono). It’s not hard to see why Honmura An has found success on two continents...
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46
Kanda Matsuya | Time Out Tokyo
Restaurants

Kanda Matsuya

icon-location-pin Awajicho
Genre: Soba

Along with nearby Yabu Soba, Matsuya counts among Tokyo's most venerable noodle joints – it's been in business since 1884, and the current, gorgeously preserved building dates back to 1924. But well over a century of history doesn't translate to a stuck-up attitude here: on the contrary, Matsuya is a wonderfully down-to-earth place...
47
Osakaya Sunaba Honten
Restaurants

Osakaya Sunaba Honten

icon-location-pin Toranomon
Genre: Soba

Buckwheat is harvested in both summer and autumn, but it's the latter season that produces the most aromatic grain. This venerable soba joint has served eager slurpers since 1872 and continues to wow both with its noodles and the seasonal tempura used for toppings...
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62
Restaurants, Ramen

Shibata

icon-location-pin Sengawa

Genre: Ramen

After completing his noodle apprenticeship at Kichijoji's now-closed Rakuraku, the owner here set up shop out in Chofu, serving his innovative chuka soba (¥750) to a steady stream of both locals and faraway visitors. The double soup here is made with duck and seafood, and seasoned to perfection with a punchy, soy sauce-based tare sauce. Toppings are kept simple – think chashu pork, menma and green onion – while the thin noodles are nicely firm and chewy. You'll be hard-pressed to find better shoyu ramen out in the western suburbs...

63
Ajito Ism
Photo: Lim Chee Wah
Restaurants, Japanese

ajito ism

icon-location-pin Oimachi

Genre: Ramen

Whether noodles are a Chinese or Italian invention, it doesn’t matter at Ajito Ism: here, the ramen, which is Chinese in origin, has been reinvented with Italian flavours. In lesser hands, this would be a disaster, written off as another cringe-inducing Asian-Western fusion food gimmick. But the chef, who goes by the name Mr M, drew on his training in French and Italian cuisines to create a bowl that, while befuddling at first, turns out to be utterly delicious. The tsukemen (dipping) noodles are unmistakably ramen – thick, chewy and slightly doughy – but cooked al dente like the best of pasta. They are slicked with chilli and basil oil, garnished with specks of spring onions and fried shallots, and topped with baby spinach leaves, grated cheese and tomato cubes...

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64
Mensho
Restaurants, Japanese

Mensho

icon-location-pin Bunkyo

Genre: Ramen

The brainchild of chef Tomoharu Shono – who already has eight ramen restaurants in Tokyo and one in San Francisco – Mensho proclaims that it’s serving ‘a bowl for tomorrow’. It certainly is unlike any other ramen restaurant in the city. While ramen is traditionally a hearty soul food with a rich, gutsy soup, Mensho has taken all the best bits and crystallised them into a modern bowl that’s surprisingly clean and light yet still flavourful. The signature seafood ramen has a clear broth made with sea bream, scallops and sea salt, and is complemented by fare that looks like it’s been plucked from a modernist restaurant...

65
ののくら
Restaurants

Nonokura

icon-location-pin Katsushika

Genre: Ramen

The area surrounding the JR Kameari Station is known for its high concentration of popular ramen restaurants, but the fact that Nonokura stands out despite being a newcomer is testament to its brilliance. It has been the talk of the town since opening in December 2017, and you can expect a long line during mealtimes. The ramen (which is sometimes also known as ‘chuka soba’, meaning ‘Chinese noodles’) at Nonokura may be traditional but it is perfect. Made with a base stock of chicken and seafood, there are two options on the menu: the shio (salt) ramen and the shoyu (soy sauce) ramen...

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66
nakiryu
Restaurants, Ramen

Nakiryu

icon-location-pin Otsuka

Genre: Dandan men

The second ramen restaurant in Tokyo to get a Michelin star after Tsuta, Nakiryu ('crying dragon') is known for its house special dandanmen, a testament to its quality. A noodle dish originating from Szechuan in China, dandanmen is characterised by its spicy soup and distinctive use of sesame seed. Lesser restaurants tend to produce a heavier soup that can get a tad cloying – but not Nakiryu. Their red pepper-based version is as light as shoyu ramen, a very refined bowl but still gutsy. There’s a good punch of chilli heat coupled with the rich nuttiness of sesame seed, while the noodles are firm to the bite. You can even opt for extra spicy for an additional ¥50...

67
Shunkoutei | Time Out Tokyo
Restaurants, Eclectic

Shunkoutei

icon-location-pin Mejiro
Genre: Yoshoku

A Mejiro shopping mall is the modest setting for one of the city’s top exponents of yoshoku, the Japanese interpretation of ‘Western’ food, which over the decades has become part of the national cuisine in its own right. Yoshoku dates back to the Meiji era, when Japan first opened up to the world, and Shunkoutei doesn’t stray too far from the tried-and-tested, meat-heavy formula...
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68
Toyoken | Time Out Tokyo
Restaurants, Eclectic

Toyoken

icon-location-pin Akasaka
Genre: Yoshoku

Currently based in Mie prefecture, yoshoku pioneer Toyoken was originally established back in 1889, at a time when Japan was slowly starting to embrace Western culinary ways. Having moved around several times in its illustrious history, it's now watched over by celebrity chef Yoshihiro Narisawa and occupies a posh Akasaka space that opened in 2014. The main attraction here is the meat-heavy menu...
69
Rengatei | Time Out Tokyo
Restaurants, Omurice

Rengatei

icon-location-pin Ginza
Genre: Yoshoku

Rengatei sits quietly on gas-lit Ginza-dori, and has served traditional fare since 1895. At lunchtime, the place is packed with customers spilling out on to the street. This restaurant is believed to be one of the first in Japan to serve a Western-style menu; rice was first served on a plate here in the early Meiji era...
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70
資生堂パーラー
Restaurants, Eclectic

Shiseido Parlour Ginza

icon-location-pin Ginza
Genre: Yoshoku

Founded in 1902, Shiseido Parlour is a pioneer of Japanese-style 'Western' cuisine (yoshoku), i.e. omu-rice, croquettes and the like. At the restaurant, one menu item sure to raise eyebrows is a course featuring curry rice topped off with lobster and abalone, which includes the chef flambéing them at your table. Meanwhile, the third-floor café specialises in sweet treats like old-school ice cream soda...
71
Land | Time Out Tokyo
Restaurants

Land

icon-location-pin Meguro
Genre: Curry

Land is a small Meguro restaurant with a big ambition – to reinvent the Japanese curry. Mr Naito, the bearded, bespectacled chef-owner whose bicycle hangs from the wall by the entrance, says he wants to make Japanese curry as distinctive and highly regarded as its Indian or Thai equivalents...
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86
GYOZA BAR Comme a Paris
Restaurants, Fusion

Gyoza Bar Comme a Paris

icon-location-pin Shibuya

Genre: Gyoza

For most gyoza fans, the dumplings are meant to be washed down with beer – but the good folks at this hip Aoyama joint are going against the grain by pairing theirs with wine. Both their meat and vegetable gyoza are made without any garlic, which apparently makes them supremely vino-friendly. Excellent homemade sauces with flavours such as Provence herb and white miso add to the French fusion feel...

87
按田餃子
Restaurants, Chinese

Anda Gyoza

icon-location-pin Yoyogi-Uehara

Genre: Gyoza

Gyoza – the ravioli-like fried dumplings that are usually filled with minced pork – come in many forms in Japan, having long ago diverged from their Chinese predecessors (called jiaozi). They can be tiny and served as side dish, often with ramen; large and filling; and have a delicate or robust dough wrapper. Anda takes gyoza a little further, by colouring the dough with the powder of roasted brown oats. Together with a tight wrap and steaming instead of frying, the Anda version looks like coloured tortelloni pasta. The fillings might also make you think they’re not ‘real’ gyoza – pork and daikon is to be expected, but how about pickled Chinese vegetables with the flavour of curry powder, just one of four variations...

Time Out says
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88
Okei
Restaurants

Okei

icon-location-pin Iidabashi

Genre: Gyoza

The humble, ubiquitous gyoza is one of the most delicious snacks in Japanese cuisine. It’s commonly served as an accompaniment to ramen or as a quick and cheap meal – but if you’re looking for quality gourmet-style dumpling, this little joint near Iidabashi is the place to go. Okei has been in business for over half a century, and its chef-owner Hitoshi Umamichi makes some of the best gyoza around. The wrappers and fillings are still made by hand and with the original recipe that paved the way for the restaurant’s opening back in 1954. It’s the way gyoza should be: the skin is chewy on top and fried till golden and crispy at the bottom; the filling, a mix of Chinese cabbage, ground pork and garlic chives, are just dripping with juices...

89
Henry's Burger | Time Out Tokyo
Restaurants, Burgers

Henry's Burger

icon-location-pin Daikanyama

Genre: Burgers

There are only three food items on Henry’s Burger’s menu: hamburger, double hamburger and fries. This is a good thing. Too many restaurants make the error of over-complicating this most satisfyingly simple of fast foods. Henry’s Burger, named after the owner, who spent some of his childhood in California, benefits from a less-is-more approach to burgerology. With the gimmicks out the way, the focus is on the natural flavour of the wagyu...

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90
King George | Time Out Tokyo
Restaurants

King George

icon-location-pin Daikanyama

Genre: Sandwiches

A store of two halves, during the day King George is a sandwich shop where the focus is on simple, healthy snacks and drinks, while at night it becomes a cocktail bar – and with the owner a former mixer for Moët, you can expect some quality blends. His skills even seep out into the daylight hours, when the iced coffee is shaken, not stirred...

91
鮨屋が作るフィッシュバーガー専門店 deli fu cious
Restaurants, Burgers

Deli Fu Cious

icon-location-pin Nakameguro

Genre: Burger

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...

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92
Carneya Sanoman's Purveyors | Time Out Tokyo
Restaurants, Steakhouse

Carneya Sanoman's Purveyors

icon-location-pin Nishi-Azabu
Genre: Steak

Opened at the tail end of 2015 to great acclaim, this Nishi-Azabu steakhouse offers quality Japanese meat (sourced from the owner’s pre-existing butcher’s shop) alongside a few Italian trattoria staples. The wine list is focused on Italy, there’s a short but sweet pasta menu, and the appetiser list features beef carpaccio and a caprese salad. While the Italian cooking is impressive, most people come here for the meat...
93
Nakasei Uchi | Time Out Tokyo
Restaurants, Steakhouse

Nakasei Uchi

icon-location-pin Bunkyo

Genre: Steak

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...

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94
Restaurants, Pizza

Da Isa

icon-location-pin Nakameguro
Genre: Pizza

It's a rare day when there isn't a line on the pavement outside this Nakameguro pizza restaurant, which has been luring diners from all over Tokyo since it opened in early 2010. Pizzaiolo Hisanori Yamamoto picked up a string of trophies in Naples on his way to opening his own shop – and that seems to be where he got his sense of aesthetics too...
95
Restaurants, Pizza

Seirinkan

icon-location-pin Nakameguro
Genre: Pizza

Susumu Kakinuma was churning out perfect margheritas and marinaras long before Tokyo's current pizza boom started. The middle-aged chef spent a year eating his way around Italy's best pizzerias before returning to Tokyo and opening one of his own. That shop, Savoy, lasted a decade and spawned a couple of sister branches before Kakinuma closed it and transformed it into Seirinkan...
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103
kiki
Restaurants, Bistros

Kiki Harajuku

icon-location-pin Harajuku

Genre: Bistro

Hidden away in a quiet back alley just steps from the hustle and bustle of Harajuku lies Kiki, the domain of haute cuisine wizard Yuki Noda. Having moved to France at 22, Noda (now 34) worked at venerable Paris establishment Taillevent before returning to Japan to take up the sous chef position under Christophe Paucod at Kagurazaka’s Lugdunum Bouchon Lyonnais. Noda went independent in 2011, leaving behind the hallowed halls of Michelin-starred restaurants in favour of a more casual setting...

104
path
Restaurants, Bistros

Path

icon-location-pin Yoyogi-Hachiman

Genre: Bistro

Having brought a puff pastry-powered bromance to its logical conclusion, chef Taichi Hara, 36, and pâtissier Yuichi Goto, 36, teamed up two years ago to open Path and the duo’s bistro-café has already become a sensation in Shibuya’s Tomigaya. The perfect hangout before or after a day out in Yoyogi Park, Path serves breakfast and brunch – including their famous, super-fluffy dutch pancake...

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105
Kabi
Photo: Keisuke Tanigawa
Restaurants

Kabi

icon-location-pin Meguro

Genre: Modern European

On the surface, Kabi comes across as a modern European restaurant, which is hardly surprising considering the chef and co-owner, Shohei Yasuda, worked at several French restaurants plus the two Michelin-starred Kadeau in Copenhagen. However, Japanese ingredients are front and centre, but interpreted through the new Nordic approach to food. The Kabi team forage for pine shoots and mushrooms in Nagano and Niigata on their off-days, and they create their own larder by experimenting with the two techniques that define Japanese cuisine: pickling and fermentation (hence the restaurant’s name ‘kabi’, Japanese for mold). This is why the food here is so distinct...

106
Renge | Time Out Tokyo
Restaurants, Chinese

Renge

icon-location-pin Ginza
Genre: Chinese

In upmarket Ginza, Renge occupies a small, unassuming space on the ninth floor: an open kitchen, counter seating and a few small tables. What’s not basic here is the food – perhaps just as Hidetoshi Nishioka intended, for his Shanghai-influenced tasting menu truly takes centre stage...
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107
Noyashichi | Time Out Tokyo
Restaurants, Chinese

Noyashichi

icon-location-pin Yotsuya-Sanchome
Genre: Chinese

Shinya Yamamoto believes that a restaurant’s location must match its owner’s ambition, so his choice to forego trendier locales in favour of opening an upscale Chinese-Japanese fusion joint in Arakicho may raise eyebrows. But there’s a method behind the madness: a battleground where over 300 eateries vie for the hearts and stomachs of mainly older salarymen, this Shinjuku 'hood is perfect for really testing a chef's mettle...
108
はしづめ
Restaurants, Chinese

Hashizume

icon-location-pin Hiroo
Genre: Chinese

Quietly opened on a Hiroo back street in spring 2012, Hashizume is run by one of Tokyo's top noodle-making companies, which in turn serves many of the city's finest hotels and restaurants. The menu is changed daily, but the flawless, hand-kneaded Chinese-style noodles are always worth sampling...
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109
Akasaka Ichiryu Bekkan | Time Out Tokyo
Restaurants, Korean

Akasaka Ichiryu Bekkan

icon-location-pin Akasaka
Genre: Korean

Be it a cold, a hangover, or simply a hankering for quality Korean food in central Tokyo, this 24-hour Akasaka cornerstone is the go-to spot for locals and visitors alike. Surrounded by a slew of government buildings, embassies, as well as major temples and shrines, Ichiryu is the brainchild of Han Youngja. Long before Shin-Okubo became Koreatown, Han was working as a staff member at the South Korean embassy...
110
8ablish | Time Out Tokyo
Restaurants, Vegan

8ablish

icon-location-pin Aoyama
Genre: Vegetarian

Maybe it’s the salsa music instead of Tibetan chants, but this vegan restaurant in posh Aoyama is distinctively more trendy than earthy. Located on a side street next to Aoyama Gakuin University, it offers both tasty meals and delectable desserts for its clientele of upper class yoginis and health-conscious couples...

Guides to Japanese cuisine

Restaurants, Japanese

Ultimate guide to soba

Soba noodles are very versatile; they can be served hot or cold, and in a myriad of ways. Clueless on how to order? Here's your photo menu

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