Kotaro
There’s no menu at this chilled-out izakaya, so state your preferences and let patron-chef Kotaro Hayashi choose something for you. The food respects tradition but is not bound by it, and Hayashi’s hipster-like affinity for the handcrafted comes through in every dish. The meal ends with hand-cut udon noodles made fresh every day – sometimes topped with daikon, crispy tempura crumbs, and a squeeze of lemon, or, alternately, served with raw egg, butter, and soy sauce.
Address: 28-2 Sakuragaoka-cho Mikasa Bldg 1F, Shibuya 150-0031 Tokyo Prefecture
Kanda
Kanda has held on to its Michelin stars since 2008, when the Red Guide first landed in Tokyo. Born into a family of traditional Japanese chefs, Hiroyuki Kanda complements his classical training with ideas he picked up while working in France in his 20s. Sweet peaches nestle against silky tofu under a spoonful of caviar; bursts of acidity offer a high-toned counterpoint to the umami depth in a dish of abalone over somen noodles in a chilled broth. We’d happily devour Kanda’s pressed sushi with horse mackerel or the clay-pot-cooked rice, served with miso soup and pickles, every day. All is served on lacquerware from the Edo era. Scoring a reservation here – one of Tokyo’s most difficult-to-book tables – is reason enough to celebrate. For many, it’s a once-in-a-lifetime experience, well worth the eye-watering price tag.
Address: Toranomon Hills Residential Tower 1F, Atago 1-1-1, Harbour Ward, Tokyo
Locale
This cubby-sized bistro emanates home-away-from-home hearth energy, with rustic wooden fixtures and shelves lined with woven baskets. Farm-fresh vegetables sit beside the flower arrangements on the counter, while chef Katy Cole mans the stove and greets each guest like an old friend. The short but well-curated selection of natural wines showcases regions such as the Loire Valley in France and Collio in Italy, presented alongside craft beers sourced mainly from small Japanese producers.
Address: 1 Chome-17-22 Meguro, Meguro City, Tokyo 153-0063
Website: locale.tokyo
Ramen Shigeharu - jingu
Step through the automatic doors of what appears to be just another storefront near the Olympic Stadium, and you're transported to a minimalist sanctuary. The light wood interior evokes a high-end sushi counter rather than your typical ramen-ya. In addition to the counter seating, there's also a private room with its own hidden door connecting directly to the parking lot. In 2024, after retiring from his referral-only yakitori restaurant Yakitori Shinoda in upscale Azabu-juban, chef Shigeharu Shinoda pivoted to showcase his poultry prowess in a new format. His signature tori paitan ramen – "paitan" referring to the milky-white, creamy chicken broth – arrives with a frothy soup that delivers an immediate hit of umami without any gaminess. Though the ramen is the main event, don't overlook the oyakodon (chicken and egg rice bowl) or the chicken nanban set meal, featuring crispy fried chicken topped with a house-made egg tartar sauce.
Address: Ramen Shigeharu, 〒150-0001 Tokyo, Shibuya, Jingumae, 3 Chome−35−2 Croce Jingumae, 1F
Website: chicken-s.com
Hosokawa
Just past the massive Edo-Tokyo Museum in the eastern neighbourhood of Ryogoku, home to the capital’s sumo stadium, Hosokawa is easily identifiable by the line of devoted soba fans standing outside at lunchtime. Here, chef Tadashi Hosokawa uses 100 per cent freshly milled buckwheat flour to make his legendary noodles. The texture is delightful, featuring a heft and pleasant chewiness that wheat flour noodles lack. Dipped in a smoky soy-based sauce that complements the nutty flavour of the buckwheat, Hosokawa’s soba tastes best with a side of delicate anago eel tempura or juicy, flash-fried kamonasu eggplant. If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth.
Address: 1 Chome-6-5 Kamezawa, Sumida City, Tokyo 130-0014
Website: edosoba-hosokawa.jp
Ippo
With a worn wooden counter and a handful of small tables, this charming, old-school watering hole invites a crowd as eclectic as the music, which swings from '90s hip-hop to J-pop and, on occasion, heavy metal. Diners gravitate here for chef Masato Takano's satisfying seafood dishes and extensive, ever-changing list of sake. Come here to drink a little too much and laugh a little too loud.
Address: 106-0031, 2-13-15, Minato- ku, Tokyo西麻布, Pearl Heights B1
Website: ippo-nishiazabu.jimdofree.com
L'Effervescence
A connection to land is the cornerstone of chef Shinobu Namae’s genre-blurring haute cuisine, which he describes as "post-colonial cooking." In simplest terms, he applies modern French techniques to Japanese ingredients, and his signature dish couldn't exemplify that more: a tender, whole Japanese turnip that, after a four-hour sous-vide preparation, is sautéed in butter and sprinkled with brioche crumbs.
Address: 2 Chome-26-4 Nishiazabu, Minato City, Tokyo 106-0031
Website: Hiroo
Onogi
The first thing you see when you step through the entrance of Onogi, a contemporary small plate spot in Hiroo, is an uprooted tree suspended by fishing wire like a giant piece of ikebana. Those beguiling naked branches encapsulate chef Shigeki Onogi’s product-driven style of cooking, which strikes the perfect balance between creative and The intimate, open kitchen space makes you feel right at home.
Address: 〒150-0012 Tokyo, Shibuya City, Hiroo, 5 Chome−8−11 バルビゾン２２番館 2Ｆ.
Eureka!
On the second floor of what looks like a repurposed residential building near Nishiazabu Crossing, sake guru Marie Chiba has opened one of the city’s trendiest sake bars. A pink-and-blue neon sign bearing the enigmatic words “strawberry meeting” (a pun on a Japanese aphorism about once-in-a-lifetime encounters) casts a cotton candy glow over the curved wooden counter. There are only 12 seats, but Chiba has set aside a standing-only space in front of the sake refrigerators for a few walk-ins (though it’s better to call ahead even for these coveted spots). Sake is the name of the game here, and Eureka! specialises in rare brews, many of which Chiba, a consultant as well as sommelier, has helped to blend. Food pairings are innovative, and Chiba offers suggestions for each dish. You can simply leave the menu in her hands, or choose your own dishes, listed on a chalkboard above the window. Signatures include the onyx-coloured mayo, a soft-boiled egg enveloped in squid-ink mayonnaise, and the deep-fried ham katsu stuffed with blue cheese.
Address: 4-11-28 2F Nishiazabu, Minato-ku, Tokyo
Sowado
Sowado, the younger sib of popular izakaya Sakai Shokai, hits the sweet spot between a casual pub and a sophisticated Japanese restaurant. To the left of the sliding-metal-door entrance, there’s a tiny bar stocked with sake, wine and spirits where you can have a drink while you wait to get in (it’s always busy) or after dinner. Seasonal seafood and vegetables feature prominently in dishes such as grilled baby corn brushed with soy sauce and butter or baby sweetfish and burdock root tempura in the summer. The thick and succulent panko-crusted ham katsu (cutlet), served with tangy Worcestershire-based sauce, is a must-try, as is Sakai’s signature assortment of sashimi from Kyushu and a trio of obanzai starters like fresh persimmon in creamy tofu sauce laced with miso.
Address: 1 Chome-12-15 Hiroo, Shibuya City, Tokyo 150-0012
Website: sakai-shokai.jp
Censu
The sliding door of Censu reveals a cedar-wood haven where Hong Kong meets Tokyo – neon tubes and paper lanterns illuminate skull-print pillows while 90s hip-hop provides the soundtrack to chefs working in the compact open kitchen. Chef Fumiyuki Kinsu's menu seamlessly melds Japanese, French, and Chinese influences. The addictive cheeseburger spring rolls exemplify his playful fusion approach, while the “unigiri” – grilled rice ball topped with sea urchin and shiso in abalone broth – showcases culinary wordplay and technique. The katsuo tataki (seared bonito) sprinkled with marinated red onions and served with smoky eggplant sauce demonstrates Kinsu's ability to blend traditional Japanese flavours with global accents. Staff navigate the space with relaxed confidence, offering insightful context for dishes without disrupting the casual izakaya spirit. Their enthusiasm makes first-time visitors feel immediately at home. Counter seating provides the best view of chefs at work, while the second-floor terrace seating is lovely during the warmer months.
Address: Censu, 2 Chome-12-9 Jingumae, Shibuya, Tokyo 150-0001, Japan
Website: censutokyo.com
Maz Tokyo
Maz, the younger sibling of Peruvian chef Virgilio Martinez’s flagship restaurant Central in Lima, only opened in July 2022 but has already become a destination for globe-trotting gastronomes and Japanese diners with adventurous palates. The seasonal menu explores Peru’s biodiversity through nine courses based on the country’s various altitudes. In late spring, the Peruvian coastline is represented by an elaborate dish of cuttlefish and baby eel, bathed in a sauce made from cuttlefish tentacles and covered with a crispy net made from seaweed and squid ink. The composition is crowned with grilled firefly squid and a cactus leaf. Coated with fine strands of turmeric-infused cacao butter, a frozen mousse stuffed with bittersweet hyuganatsu citrus and perfumed with lemongrass stands in for the high-altitude region between the Andes and the Amazonian jungle. Come here for a special night, or to impress a date with your knowledge of Peruvian food culture.
Address: 〒102-0094 Tokyo, Chiyoda City, Kioicho, 1-3 東京ガーデンテラス 3F
Website: maztokyo.jp
Kibun
Kibun occupies a former wine bar in posh Nishiazabu, where lava-rock walls dramatically contrast with a blonde hinoki cypress counter and cream-coloured Japanese lacquer finishes. The 10-seat space is anchored by a black-and-white Hiroshi Sugimoto photograph that presides over a table surrounded by four chairs. French-born Perret-Gallix's menu reflects his unique trajectory – two years at kaiseki temple Kikunoi in Kyoto followed by seven years at two-Michelin-starred Esquisse in Tokyo. The signature pressed mackerel sushi atop saffron, ginger, and sesame-infused rice showcases his cross-cultural approach. Other standouts include the tender squid with Timut pepper on sweet, slow-cooked leek medallions with miso sabayon, plump clams with pea-and-butterburr “risotto,” and a black sesame tarte topped with kumquat and black truffles – dishes that defy categorisation as mere fusion.
Address: Kibun, 〒106-0031 Tokyo, Minato City, Nishiazabu, 4 Chome−11−28 2F
Website: kibuntokyo.com
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Florilège
The modern French restaurant is another global favourite, serving beautifully presented dishes in the extended counter integrated with the open kitchen. Its name derives from the French word for “anthology”, and Head Chef Hiroyasu Kawate intricately curates an omakase course with a collection of poetic creations. No two visits will ever be the same, with an ever-evolving innovative menu and conscientiously chosen seasonal ingredients. Since relocating to the brand new Azabudai Hills, their focus on "sustainability" is more prominent than ever, with an increased emphasis on plant-based components.
Address: ; Plaza D 2F, Azabudai Hills, Toranomon 5-10-7, Minato-ku, Tokyo 150-0001
Website: ;-florilege.jp;
Series
If you enjoy tasting different flavours throughout the meal, Series is one for you – serving 26 small plates, their unique omakase features modernised Chinese dishes with innovative retouches. Some of their renowned house specials include their yodare wagyu – an original variation of the yodaredori (Japanese remake of the Sichuan dish which translates to “salivating chicken”), but instead served with Yamagata Beef sirloin. The remaining mouth-watering morish sauce is used to dip fried dumplings, followed by Hong Kong-style noodles with raw egg and tongue-tingling sansho peppers. Other signatures include their chicken wings stuffed with foie gras and their A5 rank Sendai Wagyu Chateaubriand cutlet
Pretty Pork Factory
Perched on the fifth floor of Tokyu Plaza Harajuku, Pretty Pork Factory announces its porcine obsession with pig-pink booths and playful neon swine signage. The spacious dining room, each table equipped with its own burner, balances whimsy and purpose. After tasting over 100 different pork varieties across Japan, chef Chunshin Ko created the first Pretty Pork Factory in the Kabukicho neighbourhood in 2021. The shabu-shabu sets present flights of premium cuts to swish through bubbling broth, while their Japanese take on Korean samgyupsal cleverly swaps kimchi for wasabi. But the star is the tonkatsu – rarified breeds like Tokyo X encased in shattering golden panko, served with a trio of dipping sauces that accentuate these exceptional cutlets. The vibe skews young but remains democratic – pig appreciation transcends demographics.
Address: Pretty Pork Factory, 〒160-0021 Tokyo, Shinjuku City, Kabukicho, 1 Chome−10−3 G3, 2階
Website: prettyporkfactory.com, which requires a reservation in advance.
Address: Azabudai 3-4-11, Minato-ku, Tokyo 106-0041
Website: series-restaurant.com
Aldebaran
Aldebaran is a local favourite spot for high-quality Wagyu burgers. ‘The Burger Master’ Makoto Kaya carefully grills each Hitachi Beef patty on the same teppan iron plate that has been used since the store first opened in 2018 – this enhances the umami flavours of the wagyu. There are several variations on the menu, served with teriyaki sauce, BBQ sauce, southern sauce and more; guests are asked to pre-order their burger of choice when making their reservation. Note that you will need to communicate in advance if you want your burger to be cut in half, as they are prepared differently from whole burgers for Address: Sanki Building 3F, Azabujuban, Minato-ku, Tokyo 106-0045 in flavours. As Kaya prepares each dish before the seating, arriving on time is essential to ensure the burger is enjoyed at its best. When your burger is ready, grab a paper bag to prevent the delicious juice from dripping, and prepare to enjoy what may be the best burger of your life.
Address: Sanki Building 3F, Azabujuban, Minato-ku, Tokyo
Udatsu Sushi
Best Tokyo restaurant for: a contemporary sushi experience
With the Japanese capital offering thousands of sushi restaurants, narrowing down which one to visit can be intimidating. “Udatsu Sushi” is an excellent option, where you can enjoy immaculately prepared sushi with a modern touch. The gallery-inspired interiors showcase decorative contemporary artworks juxtaposing a traditional hinoki wood counter, which mirrors his creative style. Udatsu carefully selects his ingredients from the renowned Toyosu fish market every morning, which he carefully fillets. For his nigiri (raw fish on rice) dishes, he prepares two types of shari by blending a combination of vinegar with freshly cooked rice (specially designed and harvested at his hometown in Kunitachi); each batch is chosen in accordance with the flavours of each neta (sushi toppings). Their signature is the iwashi-maki, a stunning roll consisting of raw sardines, fresh herbs from Kajiya Farm in Hiroshima, thinly sliced cucumber and pickled ginger, served on an exquisite handmade Murano Glass plate with multicoloured millefiori. The course is filled with entertainment elements, too – you can expect a smokey performance as he braises marbled toro (fatty tuna) with scorching hot charcoal. For those unable to eat seafood, he also offers a unique vegetarian omakase – make sure to book at least two days in advance.106-0045
Address: Kamimeguro 2-48-
Ukiyo
At Ukiyo, in the backstreets of Tokyo's hipster neighbourhood Yoyogi Uehara, the understated elegance of the space serves as a canvas for Chef Toshi Akama's culinary artistry. The restaurant's centrepiece – a charcoal grill that smoulders with red-hot embers – hints at the slow-burning creativity that defines the spice-forward approach to fine dining. Akama's thoughtful incorporation of global spice profiles creates eye-opening dishes that never overwhelm the palate. Standouts include a delicate roasted pine nut tofu custard served with fatty sakura trout from Toyama, cured in a mixture of pine shoots and sansho Japanese pepper; the Kirishima Kurobuta Beignet, featuring smoked pork shoulder confit with spring greens from Chiba in a light corn batter; and a dessert showcasing vibrant Aichi rhubarb poached with dune berry and hibiscus, paired with an earthy Malabar peppercorn and olive oil ice cream.
Address: Ukiyo, 〒151-0064 Tokyo, Shibuya, Uehara, 1 Chome−32−3 Cabo, 1F
Website: instagram.com/ukiyo_tky, Meguro-ku, Tokyo 153-0051
Website: udatsu-sushi.jp
Yama
Best Tokyo restaurant for: assiette dessert
Specialising in assiette dessert (dessert course), owner-chef Koichi Katsumata is guaranteed to blow your mind with one-of-a-kind dishes. Having relocated to a brand new venue in Shirokane in November 2022, the restaurant has upgraded to an even more luxurious vibe, showcasing its stunning collection of antique glassware. Every two months, the menu is updated to feature seasonal fruits and ingredients that are carefully selected – Katsumata can source the best through his meaningful relationships with farmers. The course is elegantly constructed with delicate flavours and thoughtfully calculated tea pairings – the attention to detail here is on a whole new dimension. Although seats are minimal, you may get lucky if you request a table far enough in advance.
Address: Shirokane 6-16-41, Minato-ku, Tokyo 108-0072
Website: yama-dessert.com
Primo Passo
At Primo Passo, in Tokyo's Tsukiji neighbourhood, the latticed ceiling and wooden counter create a distinctly Japanese atmosphere. Behind the counter, the gleaming open kitchen places Chef Tomoyuki Fujioka's creative process on display, inviting diners into a world where Italian technique meets Japanese sensibility. The 12-course omakase menu showcases Chef Fujioka's pasta obsession with five pasta dishes as its centrepiece. Born into a sushi chef's family but drawn to Italian cuisine, Fujioka perfected his craft as pasta chef at three-Michelin-starred Quattro Passi in Naples before returning to Japan with his own vision. Each creation incorporates seasonal Japanese ingredients and techniques: think chilled capellini with delicate aori-ika squid and shiso flowers, and pillowy gnocchi made with beniharuka sweet potato, covered with truffles and Jerusalem artichoke crisps.
Address: Primo Passo, 〒104-0045 Tokyo, Chuo City, Tsukiji, 1 Chome−5−11 Acn Tsukiji Bldg., B1F
Website: ppasso.jp
Alter Ego
Located in Jimbocho, Alter Ego specialises in innovative Italian cuisine, featuring seasonal Japanese ingredients in their open counter kitchen. They initially offered omakase-style dinners, but they have adapted by offering casual a la carte dishes and wine since the pandemic. Make sure to order their signature tajarin (also known as tagliolini), a traditional thin pasta from the Italian region Piedmont, where chef Hidehito Hirayama previously trained. The homemade pasta is prepared by rolling a batter of finely ground Italian flour and egg yolk into a single long sheet, hand-cut into thin slices by a knife, and then dried overnight. Before serving, it is lightly boiled for half a minute before cooking with rosemary-infused fermented butter and olive oil, and finally topped with either truffles or aged cured ham and parmesan cheese.
Address: Jimbocho 2-2-32, Kanda, Chiyoda-ku, Tokyo 101-0051
Website: alterego.tokyo
Yoroniku Ebisu
Yakiniku translates to “grilled meat” and refers to Japanese-style BBQ; traditionally, it was a very casual cuisine with customers grilling their meat at their seats. However, the DJ-turned-owner and chef Hideyuki “Vanne” Kuwahara (more widely known as “Vanne-san”) pioneered a higher-end remix of the genre – an omakase-style course with dedicated staff attentively cooking each piece of carefully selected quality wagyu, on a grill built into the table in front of guests. Their signature zabuton-no-sukiyaki is one of their most famous original dishes, consisting of thinly sliced premium shimofuri (marbled beef) chuck flap that is lightly braised and served with a slightly sweet special sauce and raw egg yolk. Another favourite is their katsu sando – a chateaubriand cutlet sandwich – served in their Omakase Special Course.
Address: GEMS Ebisu 8F, Ebisu 1-11-5, Shibuya-ku, Tokyo 150-0013
Website: yoroniku-ebisu.com