Seafood plate in Japanese restaurant.
Seafood plate in Japanese restaurant.
Image from
Nihonryōri Kanda

Tokyo

Tokyo's Best Seafood Restaurants

These top seafood restaurants in Tokyo are worth a visit.

Updated on Feb 01, 2024 | World of Mouth team

Tokyo blends together tradition and modern innovation in its vast selection of dining options, from the finest sushi places to vibrant street food stalls and cozy izakayas, truly making it one of the world's most exciting cities for great seafood. From the tuna collar at Kaikaya by the Sea to the seasonal omakase courses at Sushisho Masa, we have put together this guide to bring you the best seafood restaurants in Tokyo. As with all World of Mouth articles, the picks are based on recommendations from top food writers, chefs and locals like Melinda Joe, Yukari Sakamoto, and Katie Keiko Tam. Whether you're a resident or a first-time visitor, keep reading and discover where to have the best seafood in Tokyo.

Bulgari Il Ristorante Luca Fantin

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 2-chōme−7−12 第一三共銀座ビル

Bulgari Il Ristorante Luca Fantin is known for its modern Italian-Japanese dishes crafted by Chef Luca Fantin. The dishes are characterized by a harmonious blend of Italian soul and Japanese perfection, with a strict locavore approach to sourcing ingredients. The restaurant is also noted for its creative use of local Japanese ingredients like ovoli mushrooms from Mount Fuji, caviar from Miyazaki, and olive oil from Kumamoto.

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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.”

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Bulgari Il Ristorante Luca Fantin

Bulgari Il Ristorante Luca Fantin

Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 2-chōme−7−12 第一三共銀座ビル

Kaikaya by the Sea

23-7 Maruyamachō, Shibuya City, Tokyo 150-0044, Japan

Kaikaya by the Sea is a vibrant seafood restaurant known for its exceptional ambiance. Many customers recommend the tuna collar, which is often cited as the best they've ever had, and the ebi mayo is also highly appreciated. The restaurant offers a unique atmosphere with chefs enthusiastically welcoming guests, enhancing the overall experience.

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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.

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Kaikaya by the Sea

Kaikaya by the Sea

23-7 Maruyamachō, Shibuya City, Tokyo 150-0044, Japan

Bon.nu ボニュ

Japan, 〒151-0053 Tokyo, Shibuya City, Yoyogi, 4-chōme−22−17 クイーンズ代々木 1F

Bon.nu ??? is a restaurant that specializes in extracting the best flavors from each ingredient they use. They offer a variety of dishes, including lobster bisque, cold iwashi broth, pasta with tomato sauce, and some of the best beef in Japan. In addition to their food, they also have an impressive wine selection to complement their meals.

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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.

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Bon.nu ボニュ

Bon.nu ボニュ

Japan, 〒151-0053 Tokyo, Shibuya City, Yoyogi, 4-chōme−22−17 クイーンズ代々木 1F

Sushisho Masa

Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 4-chōme−1−15 セブン西麻布 B1F

Sushisho Masa is a seven-seater sushi restaurant, popular for its extensive seasonal omakase course which includes not only nigiri but a lot of grilled dishes. The dishes are made with ingredients like anago and ebi, which are grilled by the sushi chef. The restaurant is also known for having foreign apprentices, ensuring that each dish can be explained to all customers.

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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.

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Sushisho Masa

Sushisho Masa

Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 4-chōme−1−15 セブン西麻布 B1F

Shuka Nomoto

2-chōme-17-1 Ebisuminami, Shibuya City, Tokyo 150-0022, Japan

Shuka Nomoto is an Izakaya-style restaurant that offers a close view of an open kitchen from its long counter. The menu is seasonally influenced and features a variety of dishes, including Chinese-inspired options like rich-textured shumai steamed dumplings made from pig's ear. The restaurant is known for its impressive selection of sake, and the owner, Chef Daisuke Nomoto, can recommend an omakase course paired with sake based on your preferences.

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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.

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Shuka Nomoto

Shuka Nomoto

2-chōme-17-1 Ebisuminami, Shibuya City, Tokyo 150-0022, Japan

Gracia

Japan, 〒150-0012 Tokyo, Shibuya City, Hiroo, 5-chōme−4−16 EAT PLAY WORKS THE RESTAURANT 2F

Gracia is a Spanish gastro-bar that serves Catalan cuisine under the guidance of Chef Jérôme Quilbeuf. The menu includes a variety of dishes, such as mineral-rich Japanese oysters with Peruvian yellow chili sauce and smoked eel tortellini with Japanese kelp and bonito flakes dashi. For dessert, Chef Jérôme's Basque cheesecake, made with slightly smoky Spanish sheep cheese, is a must-try.

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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.

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Gracia

Gracia

Japan, 〒150-0012 Tokyo, Shibuya City, Hiroo, 5-chōme−4−16 EAT PLAY WORKS THE RESTAURANT 2F

Sushi Yuu

Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 4-chōme−5−11 六本木ビル B1 ランド

Sushi Yuu is a traditional sushi spot in Roppongi, known for its extensive three-hour dining experience. The menu boasts a variety of dishes, including sake, sashimi, crab and uni rolls, fried ayu fish, and grilled octopus, providing a mind-blowing experience from start to finish. With its focus on authentic Japanese sushi craftsmanship and top-quality ingredients, Sushi Yuu offers a memorable dining journey for sushi enthusiasts.

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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.

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Sushi Yuu

Sushi Yuu

Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 4-chōme−5−11 六本木ビル B1 ランド

Hatou

5 Chome-7 Kagurazaka, Shinjuku City, Tokyo 162-0825, Japan

Hatou is a sushi restaurant in Tokyo where Chef Daichi Kumakiri showcases his culinary skills. The chef, who was trained under the three Michelin starred Ishikawa group, has a distinct style of enhancing the flavors of fresh fish. Each sushi piece served at Hatou is a testament to Chef Kumakiri's commitment to sustainability, using only Irish wild-caught bluefin tuna.

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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.

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Hatou

Hatou

5 Chome-7 Kagurazaka, Shinjuku City, Tokyo 162-0825, Japan

Matsukawa

Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 1-chōme−11−6, Akasaka Terrace House, 1F

Matsukawa is a renowned destination for Japanese Kaiseki, a traditional multi-course dining experience. The restaurant is known for its top-quality ingredients, with highlights including fresh uni (sea urchin) from Karatsu and wild Hamo (eel), especially popular in the summer. Customers often express that Matsukawa's dishes are exceptionally prepared, standing out even among other highly-rated Kaiseki establishments.

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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.

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Matsukawa

Matsukawa

Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 1-chōme−11−6, Akasaka Terrace House, 1F

Nihonryōri Kanda

Japan, 〒105-0002 Tokyo, Minato City, Atago, 1-chōme−1−1 虎ノ門ヒルズレジデンシャルタワ 1階

Nihonryōri Kanda is a tranquil haven that offers meticulously crafted 3-starred Japanese cuisine by renowned chef Hiroyuki Kanda. The restaurant is known for its precise cooking techniques, which bring out the umami depth of ingredients like abalone, fugu, and octopus, as well as the supple texture of their pressed sushi. The serene ambiance of the space, designed by Hiroshi Sugimoto, complements the culinary experience, making every meal at Nihonryōri Kanda a memorable one.

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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.

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Nihonryōri Kanda

Nihonryōri Kanda

Japan, 〒105-0002 Tokyo, Minato City, Atago, 1-chōme−1−1 虎ノ門ヒルズレジデンシャルタワ 1階

Den Kushi Flori

Japan, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 5-chōme−46−7 GEMS青山CROSS B1A

Den Kushi Flori is a small, intimate restaurant known for its bold and unusual flavor combinations. The menu, crafted by chefs Zaiyu Hasegawa and Hiroyasu Kawate, features a variety of seasonal dishes, some of which are served on skewers, a nod to the Japanese word 'Kushi'. Signature dishes include grilled mochi wrap with caviar, cured egg yolk and lime, shirasu & shirako rice served with garlic butter, and anchovies fishcake served in tomato sauce with yuba and beans.

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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.

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Den Kushi Flori

Den Kushi Flori

Japan, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 5-chōme−46−7 GEMS青山CROSS B1A

Mikawa Zezankyo

1-chōme-3-1 Fukuzumi, Koto City, Tokyo 135-0032, Japan

Mikawa Zezankyo is a place where the tradition of Edo-style tempura is upheld in a calm and artful environment. The master chef Saotome meticulously prepares each piece of seafood and vegetables, cooking them to crispy, golden perfection. The restaurant offers a close-up dining experience at its nine-seat wooden counter, where meals are served directly from the copper pot to the plate.

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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.

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Mikawa Zezankyo

Mikawa Zezankyo

1-chōme-3-1 Fukuzumi, Koto City, Tokyo 135-0032, Japan

Ginza Sushi Kanesaka

Japan, 〒104-0061 Tokyo, Chuo City, 中央区Ginza, 8-chōme−10−3 銀座三鈴ビル 2F

Ginza Sushi Kanesaka is a well-regarded sushi establishment known for its mastery of Edomae style sushi. The restaurant offers a remarkable balance of flavors and textures in its dishes, with an emphasis on the freshness of seafood and the delicate application of seasonings. This is a place where you can expect a high standard of sushi, with no photos allowed to maintain the serene ambiance.

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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

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Ginza Sushi Kanesaka

Ginza Sushi Kanesaka

Japan, 〒104-0061 Tokyo, Chuo City, 中央区Ginza, 8-chōme−10−3 銀座三鈴ビル 2F

Nihombashi Kakigaracho Sugita

Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigarachō, 1-chōme−33−6 ビューハイツ日本橋 地下1階

Nihombashi Kakigaracho Sugita is a renowned Edomae sushi counter, recognized for its gold award from Tabelog since 2017. The restaurant's intimate setting features a 9-seat counter made of Hinoki, where guests can watch Chef Takaaki Sugita meticulously prepare each dish. The menu features a variety of otsumamis, nigiris, clam soup, tamago, and other special orders, including standout dishes like Chawanmushi with anago, Ankimo in sugar, shoyu, sake and mirin, and Bafun uni hokkaido.

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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.

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Nihombashi Kakigaracho Sugita

Nihombashi Kakigaracho Sugita

Japan, 〒103-0014 Tokyo, Chuo City, Nihonbashikakigarachō, 1-chōme−33−6 ビューハイツ日本橋 地下1階

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