Tokyo
The Best Local Restaurants in Tokyo
Discover the best local restaurant in Tokyo, recommended by World of Mouth experts.
Tokyo's restaurants serve a variety of traditional Japanese dishes, including sushi, tempura, and ramen. In this guide, we've put together a list of the best local and traditional restaurants in Tokyo, providing a range of alternatives to choose from. All picks are based on personal recommendations from the World of Mouth app, created by local culinary experts such as food writers Yukari Sakamoto and Melinda Joe, and chef Takahiko Kondo. Try some of the best sushi in the world in Hakkoku, or deep-fried tonkatsu at Tonki, an institution founded almost a century ago. Read on and discover these and many more traditional restaurants in Tokyo, and experience the best of Japan's cuisine!
Sumibi Yakiniku Nakahara
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Japan, 〒102-0085 Tokyo, Chiyoda City, Rokubanchō, ４−３ ＧＥＭＳ市ヶ谷 ９F
Sumibi Yakiniku Nakahara is led by Chef Nakahara, showcasing his expertise in preparing top-quality wagyu beef. The restaurant offers a wide array of delicacies, including different cuts of meat like tongue, cheeks, shoulder, and tripe, all carefully sourced from across Japan and cooked to perfection. The wagyu katsu sando, a steak sandwich, is a must-try dish, invented by the chef himself, and is highly recommended by many visitors.
Recommended by
Just the best Yakiniku in Tokyo…Of course, Nakahara-san became world-famous for inventing the wagyu Sando… but first and foremost, he’s a master butcher and his cooking is enriched by this rare skill among chef. He’s the best for selecting the best beef, the best cuts and grilling the meat with an unmatched precision. Perfection.
Akasaka Ogino
Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 6-chōme−3−１３ 一階
Akasaka Ogino is a Michelin-starred restaurant specializing in contemporary Kaiseki cuisine. It provides an intimate dining experience with its counter-only setup, where dishes are prepared in an open kitchen right before your eyes. Standout dishes include grilled eel and hassun, a dish of seasonal delicacies, and the service is described as warm and friendly.
Recommended by
Top Level Contemporary KaisekiOgino-san has worked at some of the most notable kaiseki restaurants in Kyoto and Tokyo and opened his own in 2019 in the Akasaka district of Tokyo. An intimate, counter-only spot that’s become very hard to book. Cooking is top notch, all done right in front of you in the open kitchen. His grilled eel and hassun (seasonal delicacies) are both standouts. The service is warm and friendly.
Asakusa Soba Ozawa
2-chōme-25-15 Nishiasakusa, Taito City, Tokyo 111-0035, Japan
Asakusa Soba Ozawa is an intimate restaurant, tucked away in the back streets, specializing in house-made soba noodles. They offer their noodles in three different thicknesses, with the thickest one being the parpadelle-like futo-uchi soba. This makes it an excellent stop for those on a shopping trip for ceramics or kitchen goods in the nearby Kappabashi area.
Recommended by
An intimate soba restaurant in the back streets of Tokyo's Asakusa neighbourhood. You're here, as is the case at most soba joints, to take aim at the house-made noodles with Ozawa offering theirs in three different thicknesses (the parpadelle-like futo-uchi soba, as pictured here, is the thickest of the noodles). An excellent pit-stop for those shopping for ceramics or kitchen goods in nearby Kappabashi.
Cafe de l'ambre
8-chōme-10-15 Ginza, Chuo City, Tokyo 104-0061, Japan
Cafe de l'ambre is a traditional kissaten coffee shop, offering a wide variety of aged beans on its menu to cater to different tastes. Customers recommend trying their unique coffee and egg blend, as well as their coffee jelly. Despite its old-style appearance, the cafe is equipped with modern amenities, ensuring a comfortable and enjoyable experience for all visitors.
Recommended by
The old style coffe places - kissaten- are the best in Tokyo. This one is a proper treasure. The menu consist of many beans that been stored for ages and they have funny things as coffee and egg, and coffejelly. A lot of hard looking regulators.
Chatei Hatou
1-chōme-15-19 Shibuya, Shibuya City, Tokyo 150-0002, Japan
Chatei Hatou is a popular spot recognized for its fluff Japanese chiffon cakes. Its ambiance is characterized by a friendly environment where you can often find old ladies enjoying their time or regulars stopping by. Known for its specialty in chiffon cakes, Chatei Hatou is a place that cake-lovers should not miss.
Recommended by
One more kissaten. This is a rather well known location specialize in fluff japanese chiffon cakes. Lovely environment, old ladies smoking or regulars.
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.
Recommended by
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
Isehiro
1-chōme-4-9 Kyōbashi, Chuo City, Tokyo 104-0031, Japan
Isehiro is a longstanding yakitori shop with a history spanning over 100 years. The restaurant is known for its expertly grilled skewers, prepared in a compact kitchen, and its signature dish, tsukune, which is ground chicken with chopped cartilage. Customers can enjoy a mini donburi lunch special after 1:00 p.m., featuring three skewers, rice, chicken broth, and pickles, or opt for a four-skewer or five-skewer donburi earlier in the day.
Recommended by
Kyobashi Iseihiro is a lovely local shop that started in Taisho 10 (1913) with over 100 years specializing in yakitori. There are about eight tight seats that overlook the tiny kitchen. The chef manages not only grilling the skewers but also the heat by moving around the charcoal. After 1:00 p.m. there is a mini donburi lunch special of three skewers, rice, chicken broth, and pickles. Before that there is a four-skewer donburi or a five-skewer donburi. The tsukune, ground chicken with chopped cartilage, is my favorite in the city.
Kagurazaka Ishikawa
Japan, 〒162-0825 Tokyo, Shinjuku City, Kagurazaka, 5-chōme−３７ 高村ビル 1f
Kagurazaka Ishikawa, nestled in a quiet enclave surrounded by a black wall in Kagurazaka, offers dishes meticulously crafted with the finest seasonal ingredients. The experience begins as guests walk along the stone pavement, opening a sliding door to be greeted by the aroma of freshly prepared cuisine. Led by Chef Hideki Ishikawa, the restaurant embodies a dedication to pure, unembellished flavors, presenting dishes that reflect the beauty of Japan's four seasons.
Recommended by
20 years of masterful cooking, with excellent serviceA widely-respected chef across Tokyo and beyond, Ishikawa has launched the careers of many others who have gone on to successful careers of their own. Stepping off the cobbled streets of Kagurazaka into the alcove, past the garden, and into the serene restaurant feels like you're entering another world. Service is top notch. Cooking is traditional, but not rigidly so. Reservations are hard, counter seats even more so.
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.
Recommended by
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.
Suju Dining Rokkaku Tokyo Midtown
9-chōme-7-4 Akasaka, Minato City, Tokyo 107-0052, Japan
Suju Dining Rokkaku Tokyo Midtown is a Japanese restaurant offering dishes in a modern izakaya style. Originating from the Suju Masayuki Shoten store in Karuizawa, the restaurant serves fresh dishes using seasonal vegetables and ingredients from the Shinshu region. Visitors are recommended to try the stews made with soy sauce and mirin, and the cold tofu served with caramelized red beans and fresh leek.
Recommended by
Sukiyabashi Jiro
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 4-chōme−2−１５ 塚本総業ビルB1階
Sukiyabashi Jiro is a world-renowned sushi restaurant run by the acclaimed chef, Jiro Ono. Known for its difficult booking process, the restaurant is often a must-visit for sushi enthusiasts, offering an experience that evokes more than a thousand years of history and evolution with every bite. It is important to note that reservations are typically made by phone, and for overseas visitors, it is recommended that reservations are made through the concierge of their hotel.
Recommended by
I'm a Japanese living in Italy so when I go back to Japan one of the first things I want to do is to eat sushi. Being in front of Jiro-san's counter is one of the moments that excites me the most. His daily life, his obsession, professionalism and humility. Every bite there makes me feel more than a thousand years of history and evolution in my mouth. So every time I come back that is one of my must go places.
Sushi Arai
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8-chōme−10−２ ルアンビル 地下1F
Sushi Arai is a sushi restaurant that offers a unique blend of traditional Edomae and modern sushi styles. It's known for its sushi master's skill in adjusting the knife technique and vinegar mix according to the condition of the day's ingredients. The restaurant's large grain sushi, made from Toyama Koshihikari rice, is designed to provide an overwhelming sense of satisfaction as a meal.
Recommended by
Incredible sushi in a very unique blend of edomae and modern. Becoming one of the hardest to book sushi-ya in Japan. The sushi master blends the teachings of his masters in a very unique blend of edomae and modern.
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.
Recommended by
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.
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.
Recommended by
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.
Tamahide
1-chōme-17-10 Nihonbashiningyōchō, Chuo City, Tokyo 103-0013, Japan
Tamahide is a renowned restaurant with a long-standing history since 1760, specializing in serving Oyakodon, a traditional Japanese dish made of chicken and eggs. The name Oyakodon translates to 'mother and child', signifying the main ingredients of the dish. Expect a queue at this popular spot as it's a must-visit place for locals and tourists alike seeking an authentic taste of Japanese cuisine.
Recommended by
Tamahide has been serving up oyakodon, chicken and eggs, since 1760. Oyako is literally mother and child. Don is short for donburi. The Japanese pilgrimage here so expect a queue.
Tonki
1-chōme-1-2 Shimomeguro, Meguro City, Tokyo 153-0064, Japan
Tonki is a long-standing restaurant, serving deep-fried tonkatsu since the 1930s. They offer two versions of their signature dish, one with more fat and one with less, with the majority of customers preferring the more indulgent option. While their tonkatsu may be less juicy compared to others, the great environment at Tonki makes up for it.
Recommended by
Tonki has existed since the 30s and they still serve really hard deep fried tonkatsu in two versions. One with more and one with less fat - go for the one with more fat as most of their customers do. The fat version is still a little less juicy than other favorite tonkatsu versions in Tokyo but great environment makes up for it.
Toritoh
4-chōme-8-6 Tsukiji, Chuo City, Tokyo 104-0045, Japan
Toritoh is a long-standing restaurant, having opened its doors in 1907, known for its signature dish, the oyakodon, a donburi dish made of eggs and chicken cooked in a sweet soy sauce broth served over rice. The menu also features other delectable options such as karaage fried chicken, torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri - the fatty area near the tail of the chicken. With a cozy setup of six counter seats overlooking the stove and a few tables in the back, Toritoh also has a retail shop around the corner, offering smaller bites like yakitori and fried chicken skin.
Recommended by
Tsukiji Toritoh, opened in 1907, is famous for oyakodon, mother-and-child donburi, of eggs and chicken cooked with a sweet soy sauce broth over rice. I prefer the karaage fried chicken or the torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri the fatty area near the tail of the chicken. There are a few small side dishes including sunagimo garlic, sliced gizzard with simmered onions and garlic. There are six counter seats overlooking the stove where special pans made exclusively for cooking the oyakodon are cooked and a few tables in the back of the shop. The main retail shop for Toritoh is around the corner and has smaller bites available like yakitori and if you're lucky, fried chicken skin.
味享 みたか
Japan, 〒105-0003 Tokyo, Minato City, Nishishinbashi, 1-chōme−18−８ 報徳ビル 1階
味享 みたか is a compact kaiseki restaurant operated by two brothers, with the elder being a disciple of the late Nishi San of Kyo Aji. Specializing in Owan, Agemono, and Takiawase cooking techniques, this restaurant offers an intimate and personal dining experience. The culinary expertise of the brothers ensures a memorable meal for every visitor.
Recommended by
A very small kaiseki restaurant run by two brothers. The elder is one of the last disciples of the late Nishi San of Kyo Aji. He worked mainly at Owan / Agemono / Takiawase station.
Yakitori Toriyoshi Nakameguro
Japan, 〒153-0051 Tokyo, Meguro City, Kamimeguro, 2-chōme−8−６, Yajima Bldg., 1F
Yakitori Toriyoshi Nakameguro
Japan, 〒153-0051 Tokyo, Meguro City, Kamimeguro, 2-chōme−8−６, Yajima Bldg., 1F
Yakitori Toriyoshi Nakameguro is a restaurant known for its succulent grilled chicken, prepared by skilled chefs over smouldering binchotan charcoal. The restaurant uses Date-dori chicken from Fukushima Prefecture and is recognized for utilizing every part of the bird. It's a walk-in only place, so no advance booking is required, but early arrival is recommended if you wish to order their chochin unfertilized eggs.
Recommended by
One of my go-tos for succulent grilled chicken.Toriyoshi founder Inomata has been credited with starting the upscale yakitori boom in Tokyo and beyond. The Nakameguro branch is one of my go-tos for succulent grilled chicken, in part because it's walk-in only, so you don't have to book in advance. Behind the wooden counter, a team of skilled chefs grill Date-dori chicken from Fukushima Prefecture over smouldering binchotan charcoal. They use every piece of the bird, but get there early if you want to order the chochin unfertilized eggs.
Sumibi Yakiniku Nakahara
Japan, 〒102-0085 Tokyo, Chiyoda City, Rokubanchō, ４−３ ＧＥＭＳ市ヶ谷 ９F
Sumibi Yakiniku Nakahara is led by Chef Nakahara, showcasing his expertise in preparing top-quality wagyu beef. The restaurant offers a wide array of delicacies, including different cuts of meat like tongue, cheeks, shoulder, and tripe, all carefully sourced from across Japan and cooked to perfection. The wagyu katsu sando, a steak sandwich, is a must-try dish, invented by the chef himself, and is highly recommended by many visitors.
Recommended by
Just the best Yakiniku in Tokyo…Of course, Nakahara-san became world-famous for inventing the wagyu Sando… but first and foremost, he’s a master butcher and his cooking is enriched by this rare skill among chef. He’s the best for selecting the best beef, the best cuts and grilling the meat with an unmatched precision. Perfection.
Akasaka Ogino
Japan, 〒107-0052 Tokyo, Minato City, Akasaka, 6-chōme−3−１３ 一階
Akasaka Ogino is a Michelin-starred restaurant specializing in contemporary Kaiseki cuisine. It provides an intimate dining experience with its counter-only setup, where dishes are prepared in an open kitchen right before your eyes. Standout dishes include grilled eel and hassun, a dish of seasonal delicacies, and the service is described as warm and friendly.
Recommended by
Top Level Contemporary KaisekiOgino-san has worked at some of the most notable kaiseki restaurants in Kyoto and Tokyo and opened his own in 2019 in the Akasaka district of Tokyo. An intimate, counter-only spot that’s become very hard to book. Cooking is top notch, all done right in front of you in the open kitchen. His grilled eel and hassun (seasonal delicacies) are both standouts. The service is warm and friendly.
Asakusa Soba Ozawa
2-chōme-25-15 Nishiasakusa, Taito City, Tokyo 111-0035, Japan
Asakusa Soba Ozawa is an intimate restaurant, tucked away in the back streets, specializing in house-made soba noodles. They offer their noodles in three different thicknesses, with the thickest one being the parpadelle-like futo-uchi soba. This makes it an excellent stop for those on a shopping trip for ceramics or kitchen goods in the nearby Kappabashi area.
Recommended by
An intimate soba restaurant in the back streets of Tokyo's Asakusa neighbourhood. You're here, as is the case at most soba joints, to take aim at the house-made noodles with Ozawa offering theirs in three different thicknesses (the parpadelle-like futo-uchi soba, as pictured here, is the thickest of the noodles). An excellent pit-stop for those shopping for ceramics or kitchen goods in nearby Kappabashi.
Cafe de l'ambre
8-chōme-10-15 Ginza, Chuo City, Tokyo 104-0061, Japan
Cafe de l'ambre is a traditional kissaten coffee shop, offering a wide variety of aged beans on its menu to cater to different tastes. Customers recommend trying their unique coffee and egg blend, as well as their coffee jelly. Despite its old-style appearance, the cafe is equipped with modern amenities, ensuring a comfortable and enjoyable experience for all visitors.
Recommended by
The old style coffe places - kissaten- are the best in Tokyo. This one is a proper treasure. The menu consist of many beans that been stored for ages and they have funny things as coffee and egg, and coffejelly. A lot of hard looking regulators.
Chatei Hatou
1-chōme-15-19 Shibuya, Shibuya City, Tokyo 150-0002, Japan
Chatei Hatou is a popular spot recognized for its fluff Japanese chiffon cakes. Its ambiance is characterized by a friendly environment where you can often find old ladies enjoying their time or regulars stopping by. Known for its specialty in chiffon cakes, Chatei Hatou is a place that cake-lovers should not miss.
Recommended by
One more kissaten. This is a rather well known location specialize in fluff japanese chiffon cakes. Lovely environment, old ladies smoking or regulars.
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.
Recommended by
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
Isehiro
1-chōme-4-9 Kyōbashi, Chuo City, Tokyo 104-0031, Japan
Isehiro is a longstanding yakitori shop with a history spanning over 100 years. The restaurant is known for its expertly grilled skewers, prepared in a compact kitchen, and its signature dish, tsukune, which is ground chicken with chopped cartilage. Customers can enjoy a mini donburi lunch special after 1:00 p.m., featuring three skewers, rice, chicken broth, and pickles, or opt for a four-skewer or five-skewer donburi earlier in the day.
Recommended by
Kyobashi Iseihiro is a lovely local shop that started in Taisho 10 (1913) with over 100 years specializing in yakitori. There are about eight tight seats that overlook the tiny kitchen. The chef manages not only grilling the skewers but also the heat by moving around the charcoal. After 1:00 p.m. there is a mini donburi lunch special of three skewers, rice, chicken broth, and pickles. Before that there is a four-skewer donburi or a five-skewer donburi. The tsukune, ground chicken with chopped cartilage, is my favorite in the city.
Kagurazaka Ishikawa
Japan, 〒162-0825 Tokyo, Shinjuku City, Kagurazaka, 5-chōme−３７ 高村ビル 1f
Kagurazaka Ishikawa, nestled in a quiet enclave surrounded by a black wall in Kagurazaka, offers dishes meticulously crafted with the finest seasonal ingredients. The experience begins as guests walk along the stone pavement, opening a sliding door to be greeted by the aroma of freshly prepared cuisine. Led by Chef Hideki Ishikawa, the restaurant embodies a dedication to pure, unembellished flavors, presenting dishes that reflect the beauty of Japan's four seasons.
Recommended by
20 years of masterful cooking, with excellent serviceA widely-respected chef across Tokyo and beyond, Ishikawa has launched the careers of many others who have gone on to successful careers of their own. Stepping off the cobbled streets of Kagurazaka into the alcove, past the garden, and into the serene restaurant feels like you're entering another world. Service is top notch. Cooking is traditional, but not rigidly so. Reservations are hard, counter seats even more so.
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.
Recommended by
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.
Suju Dining Rokkaku Tokyo Midtown
9-chōme-7-4 Akasaka, Minato City, Tokyo 107-0052, Japan
Suju Dining Rokkaku Tokyo Midtown is a Japanese restaurant offering dishes in a modern izakaya style. Originating from the Suju Masayuki Shoten store in Karuizawa, the restaurant serves fresh dishes using seasonal vegetables and ingredients from the Shinshu region. Visitors are recommended to try the stews made with soy sauce and mirin, and the cold tofu served with caramelized red beans and fresh leek.
Recommended by
Sukiyabashi Jiro
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 4-chōme−2−１５ 塚本総業ビルB1階
Sukiyabashi Jiro is a world-renowned sushi restaurant run by the acclaimed chef, Jiro Ono. Known for its difficult booking process, the restaurant is often a must-visit for sushi enthusiasts, offering an experience that evokes more than a thousand years of history and evolution with every bite. It is important to note that reservations are typically made by phone, and for overseas visitors, it is recommended that reservations are made through the concierge of their hotel.
Recommended by
I'm a Japanese living in Italy so when I go back to Japan one of the first things I want to do is to eat sushi. Being in front of Jiro-san's counter is one of the moments that excites me the most. His daily life, his obsession, professionalism and humility. Every bite there makes me feel more than a thousand years of history and evolution in my mouth. So every time I come back that is one of my must go places.
Host of Netflix's Somebody Feed Phil
Sushi Arai
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8-chōme−10−２ ルアンビル 地下1F
Sushi Arai is a sushi restaurant that offers a unique blend of traditional Edomae and modern sushi styles. It's known for its sushi master's skill in adjusting the knife technique and vinegar mix according to the condition of the day's ingredients. The restaurant's large grain sushi, made from Toyama Koshihikari rice, is designed to provide an overwhelming sense of satisfaction as a meal.
Recommended by
Incredible sushi in a very unique blend of edomae and modern. Becoming one of the hardest to book sushi-ya in Japan. The sushi master blends the teachings of his masters in a very unique blend of edomae and modern.
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.
Recommended by
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.
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.
Recommended by
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.
Tamahide
1-chōme-17-10 Nihonbashiningyōchō, Chuo City, Tokyo 103-0013, Japan
Tamahide is a renowned restaurant with a long-standing history since 1760, specializing in serving Oyakodon, a traditional Japanese dish made of chicken and eggs. The name Oyakodon translates to 'mother and child', signifying the main ingredients of the dish. Expect a queue at this popular spot as it's a must-visit place for locals and tourists alike seeking an authentic taste of Japanese cuisine.
Recommended by
Tamahide has been serving up oyakodon, chicken and eggs, since 1760. Oyako is literally mother and child. Don is short for donburi. The Japanese pilgrimage here so expect a queue.
Tonki
1-chōme-1-2 Shimomeguro, Meguro City, Tokyo 153-0064, Japan
Tonki is a long-standing restaurant, serving deep-fried tonkatsu since the 1930s. They offer two versions of their signature dish, one with more fat and one with less, with the majority of customers preferring the more indulgent option. While their tonkatsu may be less juicy compared to others, the great environment at Tonki makes up for it.
Recommended by
Tonki has existed since the 30s and they still serve really hard deep fried tonkatsu in two versions. One with more and one with less fat - go for the one with more fat as most of their customers do. The fat version is still a little less juicy than other favorite tonkatsu versions in Tokyo but great environment makes up for it.
Toritoh
4-chōme-8-6 Tsukiji, Chuo City, Tokyo 104-0045, Japan
Toritoh is a long-standing restaurant, having opened its doors in 1907, known for its signature dish, the oyakodon, a donburi dish made of eggs and chicken cooked in a sweet soy sauce broth served over rice. The menu also features other delectable options such as karaage fried chicken, torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri - the fatty area near the tail of the chicken. With a cozy setup of six counter seats overlooking the stove and a few tables in the back, Toritoh also has a retail shop around the corner, offering smaller bites like yakitori and fried chicken skin.
Recommended by
Tsukiji Toritoh, opened in 1907, is famous for oyakodon, mother-and-child donburi, of eggs and chicken cooked with a sweet soy sauce broth over rice. I prefer the karaage fried chicken or the torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri the fatty area near the tail of the chicken. There are a few small side dishes including sunagimo garlic, sliced gizzard with simmered onions and garlic. There are six counter seats overlooking the stove where special pans made exclusively for cooking the oyakodon are cooked and a few tables in the back of the shop. The main retail shop for Toritoh is around the corner and has smaller bites available like yakitori and if you're lucky, fried chicken skin.
味享 みたか
Japan, 〒105-0003 Tokyo, Minato City, Nishishinbashi, 1-chōme−18−８ 報徳ビル 1階
味享 みたか is a compact kaiseki restaurant operated by two brothers, with the elder being a disciple of the late Nishi San of Kyo Aji. Specializing in Owan, Agemono, and Takiawase cooking techniques, this restaurant offers an intimate and personal dining experience. The culinary expertise of the brothers ensures a memorable meal for every visitor.
Recommended by
A very small kaiseki restaurant run by two brothers. The elder is one of the last disciples of the late Nishi San of Kyo Aji. He worked mainly at Owan / Agemono / Takiawase station.
Yakitori Toriyoshi Nakameguro
Japan, 〒153-0051 Tokyo, Meguro City, Kamimeguro, 2-chōme−8−６, Yajima Bldg., 1F
Yakitori Toriyoshi Nakameguro is a restaurant known for its succulent grilled chicken, prepared by skilled chefs over smouldering binchotan charcoal. The restaurant uses Date-dori chicken from Fukushima Prefecture and is recognized for utilizing every part of the bird. It's a walk-in only place, so no advance booking is required, but early arrival is recommended if you wish to order their chochin unfertilized eggs.
Recommended by
One of my go-tos for succulent grilled chicken.Toriyoshi founder Inomata has been credited with starting the upscale yakitori boom in Tokyo and beyond. The Nakameguro branch is one of my go-tos for succulent grilled chicken, in part because it's walk-in only, so you don't have to book in advance. Behind the wooden counter, a team of skilled chefs grill Date-dori chicken from Fukushima Prefecture over smouldering binchotan charcoal. They use every piece of the bird, but get there early if you want to order the chochin unfertilized eggs.
Yakitori Toriyoshi Nakameguro
Japan, 〒153-0051 Tokyo, Meguro City, Kamimeguro, 2-chōme−8−６, Yajima Bldg., 1F
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A South African chef and restaurant owner in New Zealand.
