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
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
Da Olmo | Time Out Tokyo
Restaurants, Italian

Da Olmo

icon-location-pin Kamiyacho
Genre: Italian

Italian aromas fill the air at Kamiyacho's Da Olmo, which is particularly famed for its pasta. Made with noodles crafted on the premises, the selection includes lasa, a north Italian speciality that combines finely grated pasta with seasonal seafood and dried tomatoes – it's a rich dish brimming with marine flavours...
87
Convivio | Time Out Tokyo
Restaurants, Italian

Convivio

icon-location-pin Sendagaya
Genre: Italian

Daisuke Tsuji is doing something special at his intimate 20-seater in Sendagaya: Italian cuisine based on Tuscan home cooking but with a very personal expression reflected in each dish. There’s no menu – you’re required to join Tsuji on a journey from entrata all the way to dolce, but you’re unlikely to want to hop off before the entire ride is over...
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88
あつあつり・カーリカ Atsu Atsu Ri Carica
Restaurants, Italian

Atsu Atsu Ri Carica

icon-location-pin Gakugei-Daigaku

Genre: Italian

Atsu Atsu Ri Carica is a small natural wine bar-meets-inventive Italian gastropub. The name is a combination of the Japanese ‘atsu atsu’, meaning both ‘piping hot’ and ‘madly in love’, and the Italian ‘ricarica’, ‘to recharge’ or to ‘rewind’. The idea, in short, is to keep things close, intimate and leave you feeling very genki (happy and alive). The owner, being part Italian himself, rolls with the Italian idea of what is good food: a few simple but good ingredients, dressed up with the bare minimum yet make them shine precisely through that. Add in a little extra Japanese precision, local ingredients, and a flair for plating, and you have yourself some of the area's most interesting dishes...

89
Les Chanterelles | Time Out Tokyo
Restaurants, French

Les Chanterelles

icon-location-pin Yoyogi-Hachiman
Genre: French

Yusuke Nakada sure loves mushrooms. They inspired the name of the chef’s Yoyogi-Hachiman restaurant, appear in most of the dishes, and there are ’shroom playing cards framed on the walls. Nakada used to work in a rural French restaurant famed for its creative use of fungi and the experience clearly left its mark...
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90
L’Effervescence | Time Out Tokyo
Restaurants, French

L’Effervescence

icon-location-pin Nishi-Azabu
Genre: French

Located across from Chokokuji Temple in the winding backstreets of Aoyama, in the direction of Nishi-Azabu, L’Effervescence is, for many, the pinnacle of French dining in Tokyo. Under chef and owner Shinobu Namae, the restaurant has received countless national and international accolades – including two Michelin stars and a spot on the San Pellegrino Asia’s 50 Best Restaurants list for the last three years...
91
Florilège | Time Out Tokyo
Restaurants, French

Florilège

icon-location-pin Harajuku
Genre: French

We’ve long known that Hiroyasu Kawate is a brilliant chef. But ever since Florilège moved to its new home in Aoyama in March 2015 it seems he’s raised his game even further. A few factors separate Florilège from the competition. There’s the dramatic setting: the counters and walls are the colours of ash and charcoal, the carpets lava red...
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92
Au Coin du Feu | Time Out Tokyo
Restaurants, French

Au Coin du Feu

icon-location-pin Nakameguro
Genre: French

Just a five-minute walk from Nakameguro Station but a world away from the rowdy izakayas nearby, Au Coin du Feu means ‘fireplace’ or ‘warm place to gather’ in French – and the name is apt. Operated by chef Jun Yamaguchi and his sommelier wife Sachiko, this one wows with welcoming and personal service in a relaxed yet sophisticated atmosphere. Be prepared to settle in for a couple of hours over exceptional French home cooking and a bottle or two of Gallic red...
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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