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
Sekihotei | Time Out Tokyo
Restaurants, Japanese

Sekihotei

icon-location-pin Harajuku
Genre: Kaiseki/kappo

A meal prepared by Shinichi Akatsuka is a rare treat. The bespectacled, softly spoken chef is one of the city’s finest practitioners of kaiseki – Japanese haute cuisine with a focus on artful, seasonal, ceremonial and perfectly balanced food. His tranquil Gaienmae restaurant, which opened 12 years ago and now boasts two Michelin stars, offers the ideal setting for such beautiful fare...
12
Ohara | Time Out Tokyo
Restaurants, Japanese

Ohara

icon-location-pin Yotsuya-Sanchome
Genre: Kaiseki/kappo

Nobody can dispute Chef Ohara’s dedication to his craft. At six each morning the eponymous chef is at Tsukiji fish market, selecting the freshest of the day’s catch. And at midnight he’s still giving it his all, preparing his cozy, functional, Michelin-starred 12-seater Arakicho restaurant for the following day’s shift. In between, a lucky dozen customers get to experience some of Tokyo’s finest kaiseki...
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13
Suzuki | Time Out Tokyo
Restaurants, Japanese

Suzuki

icon-location-pin Shintomicho
Genre: Kaiseki/kappo

At this Shintomicho gem, you're in for delicate and colourful meals prepared by an itamae with 15 years of experience in New York City. Easy on the eye, uncompromisingly seasonal and ambitiously out-there in terms of flavours, chef Suzuki's cuisine feels almost underpriced...
14
Haramasa | Time Out Tokyo
Restaurants, Japanese

Haramasa

icon-location-pin Yotsuya-Sanchome

Genre: Kaiseki/kappo

So many of Tokyo’s top Japanese restaurants have minimal and modest décor. To the uninitiated, especially those accustomed to glitzy high-end establishments in the West, it can seem strange to spend top yen to sit on a stool in what resembles a cramped (if freakishly tidy) living room. But when you eat Shotaro Hara’s hassun, a mixed platter typically served as the second course in a kaiseki meal, you’ll understand why tablecloths and fancy furniture are entirely unnecessary...

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15
ryugin
Restaurants, Japanese

Ryugin

icon-location-pin Hibiya

Genre: Kaiseki/kappo

Experimental chef Seiji Yamamoto has put modern Japanese cuisine on the map with his three-Michelin-star restaurant. Hailed as Japan’s leading molecular gastronomist, Yamamoto applies cutting-edge technology to the tradition of kaiseki ryori, which involves a theatrical series of small courses...

16
Chef Yuki Tanaka
Restaurants, Japanese

Ise Sueyoshi

icon-location-pin Nishi-Azabu

Genre: Kaiseki/kappo

Kaiseki chef Yuki Tanaka has a bit of an extraordinary background: a vocational school graduate, he studied the secrets of Japanese cuisine during a four-year spell at the renowned Kikunoi in Kyoto. Tanaka then went on the road, visiting more than 15 countries while always carrying a bottle of soy sauce and some kelp with him. After returning to Japan, Tanaka headed back to his native Mie to form connections...

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17
Tenoshima
Restaurants, Japanese

Tenoshima

icon-location-pin Akasaka

Genre: Kaiseki

Tenoshima is out to reimagine austere high-end kaiseki cuisine as something more casual while continuing to push the boundaries of creativity. The nine-course tasting menu, set at a reasonable ¥10,000, changes roughly every fortnight. It is a showcase for chef and owner Hayashi Ryohei to champion the local, indigenous and seasonal produce of Japan, which he sources directly from farmers and fishermen around the country. The dishes feature the flair and finesse of kaiseki but are not bound by its rules...

18
南禅寺瓢亭 日比谷店
Restaurants

Nanzenji Hyotei

icon-location-pin Hibiya

Genre: Kaiseki

Synonymous with traditional Kyoto-style cuisine, Hyotei has an astonishing 450-year-long history in the ancient capital. The current owner and head chef is Yoshihiro Takahashi, who is the 15th generation in line, and the force behind this new branch at Tokyo Midtown Hibiya. This being downtown Hibiya, you may not expect the same tranquility you’d get at the original Hyotei, near the namesake Nanzenji Temple in eastern Kyoto. Yet they’ve done a great job at replicating the traditional calm...

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19
Arakicho Tatsuya
Restaurants, Japanese

Arakicho Tatsuya

icon-location-pin Yotsuya-Sanchome

Genre: Kaiseki

Chef Tatsuya Ishiyama has over a decade of experience at Kagurazaka’s two-Michelin-starred Ren, so it makes sense that Arakicho Tatsuya feels like an establishment with a much longer history. But Ishiyama only opened this one-man operation in late 2017. Arakicho Tatsuya is a kaiseki restaurant at heart, with all the trimmings to prove it: austere counter, gorgeous crockery and of course, sublime and beautiful food made from premium ingredients minimally tweaked to bring out the best possible flavour...

20
Kudan Otsuka
Restaurants, Japanese

Kudan Otsuka

icon-location-pin Kudanshita

Genre: Kaiseki

Run by a charming husband-and-wife duo for the past eight years, Kudan Otsuka is classic kaiseki at its best. The quaint space is situated across the street from Yasukuni Shrine, whose calm surrounds extend into the restaurant. To keep things fresh, the menu changes monthly, highlighting seasonal ingredients in a traditional yet original way. Expect wow-inducing dishes featuring unique ingredients you may have never seen or tried before...

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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
Ethiopia | Time Out Tokyo
Restaurants

Ethiopia

icon-location-pin Jinbocho
Genre: Curry

This small, slightly run down eatery gets its name from the Ethiopian coffee loved by one of its previous owners. The current menu is far less exotic, consisting mainly of curries served with a boiled potato and butter. The veggie-based servings are what they do best...
63
Spoon | Time Out Tokyo
Restaurants, Fusion

Spoon

icon-location-pin Nishi-Ogikubo
Genre: Curry

Curry is the embodiment of home cooking in Japan, while French cuisine is considered the epitome of fine dining. The two worlds don’t meet very often, but Spoon’s exceptional French curry is a surprising bridge between both cultures and culinary experiences...
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64
スープカレー
Restaurants

Rojiura Curry Samurai

icon-location-pin Shimokitazawa
Genre: Curry

This Sapporo-born soup curry juggernaut entices Tokyoites with its famed golden soup, ample quantities of Hokkaido veg and brand rice from the cold north. No additives are used, and the soup comes in four different varieties that can be further customised for spiciness. The topping selection is also plentiful...
65
Ponchi-ken | Time Out Tokyo
Restaurants

Ponchi-ken

icon-location-pin Ochanomizu
Genre: Tonkatsu

Tonkatsu ranks high on the list of Japanese soul food – even though it originated as an imitation of European staples like schnitzel after the end of the Edo era, when the new Meiji government opened the nation to the world. The humble cutlet has undergone plenty of evolution since those days, culminating in the 2015 awarding of the first Michelin star to a tonkatsu-only restaurant...
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66
Katsuman | Time Out Tokyo
Restaurants

Katsuman

icon-location-pin Awajicho
Genre: Tonkatsu

Purists hold that tonkatsu is best enjoyed simply, with only shredded cabbage and sauce to accompany the juicy meat. But a visit to Katsuman merits going off script: the highlight here is katsudon, a bowl of rice with a cutlet, doused in broth and topped with a soft-boiled egg...
67
enraku
Restaurants

Enraku

icon-location-pin Shinbashi

Genre: Tonkatsu

Why settle for regular tonkatsu when you can go to Enraku? Their Sangenton heirloom pork tenderloin from Yamagata is leaner and lighter than at most places, but also tastes gloriously fatty. Contradictory, yes, but we’re definitely not complaining. Located in the business district between the Hamarikyu Gardens and Tokyo Tower, the family-owned restaurant has hardly changed since opening in 1950, making it a piece of living (and delicious) history...

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68
Ton-kyu
Restaurants

Ton-kyu

icon-location-pin Takadanobaba

Genre: Tonkatsu

For some unknown reason, Takadanobaba is home to several tonkatsu restaurants boasting citywide popularity. These regularly attract lengthy queues of carnivores who don't mind waiting for what could be hours to bite into an extra-juicy piece of meat. But if you don't feel like standing in line, just head to Ton-kyu, set in the basement of a building just in front of Takadanobaba Station. While it's a popular spot, you're likely to be seated after only a short wait...

69
Butagumi
Photo: Lim Chee Wah
Restaurants

Butagumi

icon-location-pin Nishi-Azabu

Genre: Tonkatsu

Set in a beautiful traditional Japanese house, Butagami offers an encyclopaedia-like menu of brand pork. It lists a total of 26 different varieties of largely Japanese premium pork, save for Spanish Iberico and Hungarian Mangalica. There are Imo-buta from Chiba, Akan pork from Hokkaido, Hyo-on two-month aged pork from Gumma... and it goes on, with the varieties and cuts listed from lean to fat. Who knew there’s so much to pork?

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70
Nakahara | Time Out Tokyo
Restaurants

Nakahara

icon-location-pin Ichigaya
Genre: Yakiniku

You've sampled the standard steaks and entrails, and are looking to climb the carnivore ladder. There's no better place to begin your quest than this Ichigaya eatery, the successor of famed Minowa joint Shichirin. Nakahara specialises in high-quality yakiniku and always stocks excellent kuroge wagyu beef...
71
Restaurants

Yoroniku

icon-location-pin Aoyama

Genre: Yakiniku

An essential stop on the Tokyo yakiniku trail, this sleek Aoyama giant is best enjoyed by ordering one of the prix fixe ‘courses’. More than just a long list of different cuts and flavours, these feel like carefully thought-out love letters to meat, all composed with expertise and dedication. Highlights include fluffy, supermodel-slim chateaubriand, beef served with truffles and deep-fried, breaded fillets...

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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...

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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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