Tokyo's Best Seafood Restaurants

Modern dishes with Italian soul and Japanese perfection by Luca Fantin.(Bulgari il Ristorante Luca Fantin). No chef embodies Italian soul and Japanese perfection quite like Luca Fantin. There is focus and quiet intensity in the cuisine, which never strays from the palate of Italy into the realm of fusion. While Fantin is strictly locavore in his approach to sourcing, you won’t find yuzu, soy sauce, or shiso in any of the dishes at his restaurant. Instead, he uses ovoli mushrooms from Mount Fuji, caviar from Miyazaki, and olive oil from Kumamoto to create modern dishes that are “100% Italian in flavor while reflecting the seasons of Japan.”

Great ambiance and the best tuna collar I've ever had. The best tuna collar I've ever had. Also ebi mayo was amazing. The chefs screaming "Irasshaimasen!" when you walk in. The ambience is one of a kind. You need to go there. It's great.

At Bon.Nu they will take one ingredient and extract the best out of it, whether it’s the lobster that will return as a bisque, a cold iwashi broth, a pasta with tomato sauce or one of the best pieces of beef I had in Japan, great wine selection too.

Seven-seater sushiya in Nishiazabu, a favorite of many, with extensive seasonal omakase course which includes not only nigiri but a lot of grilled dishes (even for some of the sushi chef uses grilled ingredients like anago, ebi, etc.). There are some foreign apprentices (for instance from Sweden) so any dish might be explained.

Shuka Nomoto is an izakaya with a long counter overlooking an open kitchen. It's about ten minutes from Ebisu station in a residential area. Chef and owner Daisuke Nomoto has a stellar selection of sake. The menu is based on seasonal dishes with several Chinese-influenced dishes.The shumai steamed dumplings have a rich texture from pig's ear. The potato salad, a classic izakaya dish, includes cooked fish, unlike any I've had in Tokyo and very good. The salad of shungiku, chrysanthemum greens, and cilantro is refreshing. As cod milt is in season it was served as tempura along with fresh fig tempura. Deep-fried oyster came with a nice homemade tartar sauce.Nomoto-san poured two seasonal autumn sake, hiyaoroshi, and a Shichihonyari. Nomoto-san does not speak English and there is no English menu, but he can do an omakase course paired with sake. Just let him know what you can not eat.

Gastro-bar with Catalonian dishes helmed by Chef Jérôme Quilbeuf.Gastro-bar helmed by Chef Jérôme Quilbeuf, ex- Head Chef of 3 Michelin-starred restaurant in Spain, Sant Pau (closed in 2018, since Chef Carme Ruscalleda determined to devote herself to the study of cuisine) and Executive Chef of San Pau Tokyo(running, two Michelin starred). A relaxed atmosphere, good line-ups of wine (such as vintage Unico). Mineral-rich, huge quality Japanese oyster with Peruvian yellow chili sauce is his interpretation of ceviche is my favorite dish, and Smoked eel Tortellini with Japanese kelp and bonito flakes dashi is devine. Also for the sweet ending, must-must try Jerome’s Basque cheesecake, using slightly smoky Spanish sheep cheese. Outside is nicely burnt, inside is fluffy and melty. If you drizzle olive oil and a pinch of salt, it goes well with red wine, too.

Don’t go to a three star or tabelog top 10 - all you need is Sushi Yuu in Roppongi. Mindblowing experience over three hours of sake, sashimi, crab and uni rolls, fried ayu fish, ankimo, grilled tako or octopus. Amazing experience from start to finish.

Exquisite sushi by talented Chef Daichi Kumakiri Chef Daichi Kumakiri was born and raised in Shizuoka prefecture, without any factory-made snacks. His parents gave him freshly caught and grilled ayu-fish or house-made dried sweet potatoes; his precise palate was shaped during his childhood. Trained under the three Michelin starred Ishikawa group, his style is to bring out the flavors of fresh fish. Every piece of sushi has the direction he'd like to present. For a sustainable sea environment, he only serves Irish wild-caught bluefin tuna.

Japanese KaisekiOnly top ingredients are used at Matsukawa. You get aye, wild eel, wild hamo in summer. Almost all dishes were a highlight for me. The Uni from from Karatsu was the best uni I have ever had. (They were fresh uni, not the ones that’s nicely boxed) The wild Hamo was very different from other Hamo I had in other kaiseki restaurants, it was juicy, tender and sweet. I had Hamo in other big names like Koju, Kikunoi, Kanda… but none could par with this experience. At Matsukawa you can forget about all the three star kaiseki restaurants.

Marvelously precise 3-starred cooking by chef Hiroyuki Kanda served in a serene space designed by Hiroshi Sugimoto.Any day that I get to eat at 3-starred Kanda is a lucky day indeed. Hiroyuki Kanda's cuisine is marvelously precise. Bursts of acidity offer a high-toned counterpoint to the umami depth of abalone and fugu, as well as the supple texture of octopus, slathered with ume and vibrant myoga. I’d happily have his pressed sushi with aji or rice, served with the most perfect bite of unagi along with miso soup and pickles, every day. All this served on gorgeous lacquerware from the Edo era, in a serene space designed by Hiroshi Sugimoto.

Enjoy bold, tasty and rather unusual combinations served at the counter.KUSHI means skewers in Japanese, but do not be mistaken. It will not be another yakitori with grilled meat experience.Started as a collaborative venture by Zaiyu Hasegawa of Den (**) and Hiroyasu Kawate of Florilège (**) after a conversation on a fishing trip during the lockdown, Den Kushi Flori offers bold, quirky and extremely tasty seasonal combinations. Some of them indeed served on skewers.What would chef Shogo Komura serve?- grilled mochi wrap with caviar, cured egg yolk and lime to die for- shirasu & shirako rice served with garlic butter- anchovies fishcake served in tomato sauce with yuba and beans- taro served with bisque- wasabi sourDo book ahead. It is a small place for a dozen of people.

Edo-style tempura by master chef SaotomeTucked away in a quiet part of eastern Tokyo, Mikawa Zezanko upholds the tradition of Edo-style tempura in a calm and artful space. From your place at the nine-seat wooden counter, you'll see master chef Saotome carefully prepares each piece. Seafood and vegetables are cooked to crispy, golden perfection, served fresh from the bubbling copper pot to your plate.

A sushi institution run by of the great masters Kanesaka-san is one the great masters of Edomae style sushi.Everything is perfect: the flavor and texture of the rice, the fresness of the seafood, the delicate balance of the seasonings… and even fhe freshly gratef wasabi.All what you can expect from a top Tokyo Sushi Restaurant.Nb: no photos allowed in the restaurant

Edomae sushi counter awarded with the gold award from Tabelog since 2017.This was probably the absolute best meal in our entire life. Right away when you enter this place, it already feels so special, as if you already know something amazing is about to happen. Then, the counter is beautiful, a 9-seat counter made of Hinoki, perfectly clean, and behind the kitchen you can see chef Takaaki Sugita starting to prepare everything for what we consider the most perfect meal we’ve had, with so much precision, purity, and so calm. Now, focusing on the menu, we had about 8 otsumamis, 11 nigiris, a clam soup, tamago and 3 extra pieces we ordered, and some of those dishes were the following:* Chawanmushi with anago.* Ankimo in sugar, shoyu, sake and mirin.* Kohada nigiri.* Tako.* Chu toro nigiri.* Kuruma ebi.* Bafun uni hokkaido.* Anago.* Tamago.This doesn’t even include some of our favorites, mainly given the poor photo quality (because we are bad photographers and we tried to max take 5 seconds taking the pic of each nigiri), but honestly each and every time we put a nigiri in our mouth it was like touching heaven, we can’t really put it into words.