Tokyo
The Best Fine Dining in Tokyo
Discover some of the best fine dining in the world in Tokyo, where culinary mastery meets age-old tradition and modern innovation.
Experience a culinary journey like no other with the best fine dining in Tokyo, a city that according to many restaurant experts, is the best in the world. Whether you're in search of Michelin-star restaurant, impeccable sushi or more affordable fine dining restaurants that don't compromise on quality, Tokyo's culinary landscape offers a feast for the senses. Renowned establishments like Sézanne, Hakkoku, and Sushi Saito are just a few examples that showcase the best of Tokyo fine dining. Our curated list is based on recommendations from World of Mouth experts including the likes of Melinda Joe, Kyoko Nakayama, and Santiago Fernandez, ensuring that you experience only the the best the city has to offer.
Den
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Japan, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 2-chōme−3−１８ 建築家会館ＪＩＡ館
Den, run by Chef Zaiyu Hasegawa, offers modern kaiseki cuisine with a touch of charm and humor. The restaurant is known for its creative and playful dishes like Dentucky Fried Chicken, a crispy fried chicken wing stuffed with sticky rice and seasonal ingredients, served in a takeaway box. With a focus on traditional Japanese cooking methods, Den provides a delightful dining experience with a casual yet high-end atmosphere.
Recommended by
Incredible experience Den by Chef Zaiyu Hasegawa doesn’t need a review. Everyone knows it is incredible. Preplan your trip to Japan and book a meal here. Thank me later…
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.
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
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.
Recommended by
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.”
SÉZANNE
1-chōme-11-1 Marunouchi, Chiyoda City, Tokyo 100-6277, Japan
SÉZANNE is a French restaurant offering a dynamic dining experience led by Chef Daniel Calvert. The establishment is known for its use of top-quality Japanese ingredients, prepared with French à la minute cooking techniques. Visitors often appreciate the serene, art-filled space, the elegant service, and the exceptional dishes such as sea urchin and asparagus with jamon and ossetra caviar.
Recommended by
Great scape from the busy city life of Tokyo.Chef Daniel knows what he wants. Best sea urchin dish ive had in years, great wine list. Incredible friendly staff. I would definitely go back if i find a table. Book book book.
Hakkoku
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 6-chōme−7−６ ラペビル ３F
Hakkoku is a top-tier sushi restaurant, renowned for its meticulously prepared thirty-piece dinner set by Hiroyuki Sato San. The restaurant's offerings are characterized by their purity of flavor and simplicity in presentation, making it a destination for sushi enthusiasts. With a focus on seasonal fish and tuna straight from the auction, Hakkoku provides a sushi experience that is both authentic and memorable.
Recommended by
Tokyo is without a shadow of a doubt the best place in the World to have sushi. The mix of respect for traditions, an insane focus on perfecting skills and naturally also the best seafood in the World has led to this. Because of this, the style of sushi is simple and uncomplicated but impossible to copy unless you have been raised in the World. Hakkoku is among the temples for sushi not only in Tokyo but the entire World. As a sushi novice, I don’t have other high-end sushi places to compare to. They did however impress me. The purity of flavor is amazing and as did the simplicity of the presentation. An end to end impressive feast from the very first otoro hand roll to the last piece of incredible egg “omelette”.
Sushi Saito
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−５, ARK Hills South Tower, 1F
Sushi Saito
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−５, ARK Hills South Tower, 1F
Sushi Saito is renowned for its masterfully crafted Edomae-style sushi, meticulously prepared by Chef Takashi Saito. As a top-rated sushi spot, it has been acclaimed for its precision and consistency in delivering delicious sushi for the better part of the last decade. The restaurant offers a fun and intimate atmosphere, making it an interesting place to enjoy delicate sushi, particularly when paired with sake.
Recommended by
The Hotspot for Edomae style sushi.The hotspot for Edomae style sushi. Very militaristic approach to cutting + creating forms. Great with (a lot of) sake.
Sazenka
4-chōme-7-5 Minamiazabu, Minato City, Tokyo 106-0047, Japan
Sazenka is a restaurant that specializes in innovative Chinese-Japanese fusion dishes crafted by Chef Tomoya Kawada. The food is characterized by its high standard, with every flavor, aroma, and technique designed to deliver a stunningly delicious experience. The menu offers a balanced mix of spicy and water-based dishes, ensuring a varied dining experience, while the restaurant's hospitality is friendly and enjoyable.
Recommended by
Chinese-Japanese fusion dishes by Chef Tomoya Kawada.Chef Tomoya Kawada, the chef-owner of Sazenka, thinks that Chinese cuisine is 'fire' and oil based, and Japanese cuisine is 'water' based. He combines both culinary perspectives and curates beautiful dishes which capture the best moment of the ingredients.The dishes have modulation, a spicy dish is followed by a clean water based dish, so it never gets boring.
Kimura
3-chōme-21-8 Tamagawa, Setagaya City, Tokyo 158-0094, Japan
Kimura is a sushi restaurant renowned for its unique approach to sushi preparation, with Chef Koji Kimura, known as the "father of aged sushi", at the helm. The restaurant offers a variety of dishes, including a sushi omakase that includes around 10 otsumamis, 12 nigiris, tamago and a dessert, with some of the fish aged up to 50 days. The menu includes a variety of nigiri options, such as Aori Ika from Mie aged 1 week, Shima ebi from Hokkaido aged 3 days, and the famous Swordfish aged 55 days, providing a memorable dining experience for sushi enthusiasts.
Recommended by
Sushi omakase served by chef Kimura, known as the “father of aged sushi”.This was definitely one of the highlights of the entire trip and truly eye opening for us. At this small counter you get served around 10 otsumamis, 12 nigiris, tamago and one dessert. The chef, Koji Kimura, is lovely and fun, offering a more relaxed vibe than perhaps other sushiyas where it’s a bit more serious. Koji Kimura, as mentioned, is known as the “father of aged sushi”, aging some fish up to 50 days, like his famous swordfish nigiri, and this is probably the main characteristic that makes this sushiya different from the others.Now, let’s show you some of the dishes we had:* Nigiri of Aori Ika from Mie aged 1 week.* Ankimo, peanuts & chili.* Smoked Hokkigai and a pinch of salt.* Shirako risotto & pepper.* Watarigani marinated in brandy and its inners for 6 weeks, sishito and sancho pepper.* Nigiri of Shima ebi from Hokkaido aged 3 days.* Nigiri of Needle fish (sayori) aged 1 week.* Nigiri of Sujiko aged in soy sauce 10 days.* Nigiri of Iwashi aged 1 week.* Nigiri of Swordfish (makajiki) aged 55 days.This was our first sushiya of the trip and it really left an impression on us, we can still remember pretty much every bite, the more intense shari, the perfect temperatures, just a once in a lifetime experience for us.
Higashiazabu Amamoto
1-chōme-7-9 Higashiazabu, Minato City, Tokyo 106-0044, Japan
Higashiazabu Amamoto is a small yet prestigious sushi restaurant, where chef Masamichi Amamoto showcases his expertise in sushi artistry. The intimate 8-seat counter setting allows guests to witness the chef's perfect techniques and enjoy the elegant food, especially the otsumami courses and immaculate nigiris. Sourcing top-quality ingredients from across Japan, Amamoto offers memorable dishes like the botan ebi, grilled anago, and Sawara nigiri, making it a must-visit for sushi enthusiasts.
Recommended by
Masamichi amamoto san masters the art of sushi. In his 8 seat counter restaurant. Service, friendly chef, perfect techniques and the best ingredients from all over Japan. The food is so elegant, especially his otsumami courses, even Tho his nigiris are immaculate.
The Pizza Bar On 38th
2-chōme-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328, Japan
The Pizza Bar On 38th serves Neapolitan pizza with a crispy and light crust, a specialty of Chef Daniele Cason. The restaurant offers an interactive dining experience with only eight seats at the pizza counter, allowing customers to watch as each pizza is made. If you\'re a fan of truffles, don\'t miss the trapizzino, a dish that leaves a lasting impression.
Recommended by
Some of the most coveted counter seats in Tokyo, but worth the trouble.Chef Daniele Casone perfected the art of pizza and brought stellar heights. The dough is one of the best out there, the tomato sauce superb and topings are just of outstanding quality.Pure happiness.
été
Japan, 〒151-0066 Tokyo, Shibuya City, Nishihara, 3-chōme−23−１ 代々木上原羽田ビル
été is an exclusive restaurant that offers a personal dining experience, serving only a single table each day. The restaurant is known for its intimate atmosphere and the end-to-end service provided by Chef Natsuko Shoji, who was recognized as the Best Pastry Chef and Best Female Chef in Asia. Her dishes, inspired by high-end fashion and Japanese craftsmanship, are presented like pieces of art, creating a memorable dining experience that satisfies all five senses.
Recommended by
When fashion meets food.A dinner at Été is the most personal dining experience I have ever had. Natusko greets you at the entrance, pours the water, selects the wine, serves the food and naturally prepares it as well. Hence the experience is end to end an expression of her personality.The food is really delicious and prepared with proper craftmanship, but what really makes this stand out is everything else. The presentation are like no other and the intimate and private atmosphere is second to none. It is also one if the hardest restaurants in the world to book, and for good reason
Sowado
1-chōme-12-15 Hiroo, Shibuya City, Tokyo 150-0012, Japan
Sowado is a restaurant where casual pub vibes meet refined Japanese cuisine, offering a balanced dining experience. The menu is a la carte, featuring dishes like Chawanmushi with kue (grouper), dried sea cucumber & nanohana, Tofu, Chu toro sashimi with nori, and their highly recommended ham katsu. The interior is marked by a striking wooden counter and tables overlooking a river, creating a relaxed yet sophisticated atmosphere.
Recommended by
High-end and fun Izakaya-counter with great sakes and natural wines.Sowado was one of our favorite and most fun experiences without a doubt, and for this one in particular we want to thank Alex, and also Hoze (who pretty much organized our whole trip), for making this happen. The place was probably our favorite when it comes to the interior, deco and atmosphere, which as mentioned was very fun, and even though the place kind of felt high-end, it was still super casual, just a perfect balance.Focusing on the food, some of the dishes we had were the following:* Chawanmushi with kue (grouper), dried sea cucumber & nanohana.* Tofu.* Chu toro sashimi with nori.* Pot with shirako, crispy rice and shiitake.* Turtle egg soup.* Unagi.* Fried chicken.The whole menu is a la carte, and we ordered the most items possible, and we really enjoyed our experience here. On top of that we had some great wines and sakes, actually some of the best of our trip.Definitely a place we want to come back in our future trips to Japan.
pizza marumo
Japan, 〒150-0022 Tokyo, Shibuya City, Ebisuminami, 1-chōme−11−１３ 恵比寿ヴェルソービル 1階
Pizza Marumo, located in the Ebisu neighborhood, is renowned for its Neapolitan-style pizzas crafted by Chef Yuki Motokura. The menu features classics such as Pizza Marinara and Margherita, alongside innovative 'Tokyo-style' pies like the Japanese Umami pizza, topped with shiitake paste, mozzarella, pecorino, bonito flakes, and shaved kombu kelp. The restaurant also offers wood-fired cauliflower with anchovy sauce and lamb focaccia as delightful accompaniments to their pizzas.
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Neapolitan Pizzeria in the Ebisu neighborhood.A part from, of course, Japanese cuisine in all its different ways, the pizzas are also famous in Japan for being some of the best, so during our trip, we tried a couple of different ones. The first one was Marumo, Chef Yuki Motokura’s own place after working at Savoy for three years. We ordered four different pizza’s which were the following:* Pizza marinara.* Pizza Margherita.* Pizza “Red Hot Chili”.* Pizza “Japanese Umami”.We really enjoyed all of them, with our favorite being the Margherita, but we thought the Japanese Umami was a very interesting and unique one worth trying as well.Definitely a place that’s at the level of the more hyped pizza places in the city.
Sukiyabashi Jiro Roppongi Hills Restaurant
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 6-chōme−12−２ 六本木けやき坂通り 3F
Sukiyabashi Jiro Roppongi Hills Restaurant
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 6-chōme−12−２ 六本木けやき坂通り 3F
Sukiyabashi Jiro Roppongi Hills Restaurant is a two-star sushi establishment led by Takashi Ono, son of renowned sushi master Jiro Ono. The restaurant is known for its exceptional nigiri sushi, featuring top-quality ingredients sourced from the sea. Visitors can expect a set meal of 20 nigiri pieces served within an hour, offering a quick yet memorable dining experience.
Recommended by
One of the two legendary sushi Jiro’s in Tokyo, this one is headed by the son. Probably world’s best nigiri with simply incredible ingredients from the sea. Dinner is 20 nigiris in about an hour. No alternatives. Worth a detour.
Sushi Kanesaka Palace Hotel Tokyo
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 1-chōme−1−１ パレスホテル東京 6階
Sushi Kanesaka Palace Hotel Tokyo
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 1-chōme−1−１ パレスホテル東京 6階
Sushi Kanesaka Palace Hotel Tokyo is a sushi restaurant where you can enjoy edomae-style omakase courses, carefully prepared by disciples of chef Shinji Kanesaka. The restaurant is known for its meticulous preparation and presentation of sushi, adhering to traditional techniques and using the finest ingredients. Whether you're a sushi connoisseur or a first-time visitor, the experience at Sushi Kanesaka Palace Hotel Tokyo promises to be a memorable one.
Recommended by
It’s one of those sushiyas where you can eat every day. If your budget allows of course. Proper edomae-style omakase courses (just nigiris or an option with starters and sashimi) carved by disciples of chef Shinji Kanesaka.
Goryu Kubo
Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 1-chōme−13−１４ シャロム西麻布 3階
Goryu Kubo is where immaculate courses come to life, with dishes like turnip in kombu niban dashi accentuated with yuzu and the standout grilled fish with kinome. The restaurant's philosophy revolves around a direct connection to the source, with the owner personally ensuring the finest ingredients by engaging directly with producers. Each dish not only highlights the ingredient's intrinsic flavor but is also thoughtfully paired with vessels, from antiques of China's Ming Dynasty to modern ceramics, to enhance the overall dining experience.
Recommended by
Really one of my best meals ever. Each course was immaculate. Really one of my best meals ever. Each course was immaculate, cuisson perfect. From the turnip in kombu niban dashi, with yuzu. So mild and quiet, to the amazing somen and the grilled fish with kinome. Love that place.
Florilège
Japan, 〒105-0001 Tokyo, Minato City, Toranomon, 5-chōme−10−７ 麻布台ヒルズ ガーデンプラザD 2F
Florilège, a fine dining establishment run by the talented Chef Hiroyasu Kawate, specializes in a fusion of Japanese and French cuisines. The restaurant offers a dynamic counter dining experience, focusing on minimalistic cooking with local ingredients, especially vegetables. With a Chef’s Counter overlooking the kitchen, guests can enjoy the delicate and nuanced flavors of Chef Kawate's dishes while observing the culinary action.
Recommended by
Beautiful Japanese / French counter dining.Loving the setting at this very dynamic counter with very minimalistic cooking focusing on local ingredients. Excellent vegetable dishes.
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.
Recommended by
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.
Den
Japan, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 2-chōme−3−１８ 建築家会館ＪＩＡ館
Den, run by Chef Zaiyu Hasegawa, offers modern kaiseki cuisine with a touch of charm and humor. The restaurant is known for its creative and playful dishes like Dentucky Fried Chicken, a crispy fried chicken wing stuffed with sticky rice and seasonal ingredients, served in a takeaway box. With a focus on traditional Japanese cooking methods, Den provides a delightful dining experience with a casual yet high-end atmosphere.
Recommended by
Incredible experience Den by Chef Zaiyu Hasegawa doesn’t need a review. Everyone knows it is incredible. Preplan your trip to Japan and book a meal here. Thank me later…
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.
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.
Recommended by
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.”
Bulgari Il Ristorante Luca Fantin
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 2-chōme−7−１２ 第一三共銀座ビル
SÉZANNE
1-chōme-11-1 Marunouchi, Chiyoda City, Tokyo 100-6277, Japan
SÉZANNE is a French restaurant offering a dynamic dining experience led by Chef Daniel Calvert. The establishment is known for its use of top-quality Japanese ingredients, prepared with French à la minute cooking techniques. Visitors often appreciate the serene, art-filled space, the elegant service, and the exceptional dishes such as sea urchin and asparagus with jamon and ossetra caviar.
Recommended by
Great scape from the busy city life of Tokyo.Chef Daniel knows what he wants. Best sea urchin dish ive had in years, great wine list. Incredible friendly staff. I would definitely go back if i find a table. Book book book.
Hakkoku
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 6-chōme−7−６ ラペビル ３F
Hakkoku is a top-tier sushi restaurant, renowned for its meticulously prepared thirty-piece dinner set by Hiroyuki Sato San. The restaurant's offerings are characterized by their purity of flavor and simplicity in presentation, making it a destination for sushi enthusiasts. With a focus on seasonal fish and tuna straight from the auction, Hakkoku provides a sushi experience that is both authentic and memorable.
Recommended by
Tokyo is without a shadow of a doubt the best place in the World to have sushi. The mix of respect for traditions, an insane focus on perfecting skills and naturally also the best seafood in the World has led to this. Because of this, the style of sushi is simple and uncomplicated but impossible to copy unless you have been raised in the World. Hakkoku is among the temples for sushi not only in Tokyo but the entire World. As a sushi novice, I don’t have other high-end sushi places to compare to. They did however impress me. The purity of flavor is amazing and as did the simplicity of the presentation. An end to end impressive feast from the very first otoro hand roll to the last piece of incredible egg “omelette”.
Sushi Saito
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−５, ARK Hills South Tower, 1F
Sushi Saito is renowned for its masterfully crafted Edomae-style sushi, meticulously prepared by Chef Takashi Saito. As a top-rated sushi spot, it has been acclaimed for its precision and consistency in delivering delicious sushi for the better part of the last decade. The restaurant offers a fun and intimate atmosphere, making it an interesting place to enjoy delicate sushi, particularly when paired with sake.
Recommended by
The Hotspot for Edomae style sushi.The hotspot for Edomae style sushi. Very militaristic approach to cutting + creating forms. Great with (a lot of) sake.
Sushi Saito
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 1-chōme−4−５, ARK Hills South Tower, 1F
Sazenka
4-chōme-7-5 Minamiazabu, Minato City, Tokyo 106-0047, Japan
Sazenka is a restaurant that specializes in innovative Chinese-Japanese fusion dishes crafted by Chef Tomoya Kawada. The food is characterized by its high standard, with every flavor, aroma, and technique designed to deliver a stunningly delicious experience. The menu offers a balanced mix of spicy and water-based dishes, ensuring a varied dining experience, while the restaurant's hospitality is friendly and enjoyable.
Recommended by
Chinese-Japanese fusion dishes by Chef Tomoya Kawada.Chef Tomoya Kawada, the chef-owner of Sazenka, thinks that Chinese cuisine is 'fire' and oil based, and Japanese cuisine is 'water' based. He combines both culinary perspectives and curates beautiful dishes which capture the best moment of the ingredients.The dishes have modulation, a spicy dish is followed by a clean water based dish, so it never gets boring.
Kimura
3-chōme-21-8 Tamagawa, Setagaya City, Tokyo 158-0094, Japan
Kimura is a sushi restaurant renowned for its unique approach to sushi preparation, with Chef Koji Kimura, known as the "father of aged sushi", at the helm. The restaurant offers a variety of dishes, including a sushi omakase that includes around 10 otsumamis, 12 nigiris, tamago and a dessert, with some of the fish aged up to 50 days. The menu includes a variety of nigiri options, such as Aori Ika from Mie aged 1 week, Shima ebi from Hokkaido aged 3 days, and the famous Swordfish aged 55 days, providing a memorable dining experience for sushi enthusiasts.
Recommended by
Sushi omakase served by chef Kimura, known as the “father of aged sushi”.This was definitely one of the highlights of the entire trip and truly eye opening for us. At this small counter you get served around 10 otsumamis, 12 nigiris, tamago and one dessert. The chef, Koji Kimura, is lovely and fun, offering a more relaxed vibe than perhaps other sushiyas where it’s a bit more serious. Koji Kimura, as mentioned, is known as the “father of aged sushi”, aging some fish up to 50 days, like his famous swordfish nigiri, and this is probably the main characteristic that makes this sushiya different from the others.Now, let’s show you some of the dishes we had:* Nigiri of Aori Ika from Mie aged 1 week.* Ankimo, peanuts & chili.* Smoked Hokkigai and a pinch of salt.* Shirako risotto & pepper.* Watarigani marinated in brandy and its inners for 6 weeks, sishito and sancho pepper.* Nigiri of Shima ebi from Hokkaido aged 3 days.* Nigiri of Needle fish (sayori) aged 1 week.* Nigiri of Sujiko aged in soy sauce 10 days.* Nigiri of Iwashi aged 1 week.* Nigiri of Swordfish (makajiki) aged 55 days.This was our first sushiya of the trip and it really left an impression on us, we can still remember pretty much every bite, the more intense shari, the perfect temperatures, just a once in a lifetime experience for us.
Higashiazabu Amamoto
1-chōme-7-9 Higashiazabu, Minato City, Tokyo 106-0044, Japan
Higashiazabu Amamoto is a small yet prestigious sushi restaurant, where chef Masamichi Amamoto showcases his expertise in sushi artistry. The intimate 8-seat counter setting allows guests to witness the chef's perfect techniques and enjoy the elegant food, especially the otsumami courses and immaculate nigiris. Sourcing top-quality ingredients from across Japan, Amamoto offers memorable dishes like the botan ebi, grilled anago, and Sawara nigiri, making it a must-visit for sushi enthusiasts.
Recommended by
Masamichi amamoto san masters the art of sushi. In his 8 seat counter restaurant. Service, friendly chef, perfect techniques and the best ingredients from all over Japan. The food is so elegant, especially his otsumami courses, even Tho his nigiris are immaculate.
The Pizza Bar On 38th
2-chōme-1-1 Nihonbashimuromachi, Chuo City, Tokyo 103-8328, Japan
The Pizza Bar On 38th serves Neapolitan pizza with a crispy and light crust, a specialty of Chef Daniele Cason. The restaurant offers an interactive dining experience with only eight seats at the pizza counter, allowing customers to watch as each pizza is made. If you\'re a fan of truffles, don\'t miss the trapizzino, a dish that leaves a lasting impression.
Recommended by
Some of the most coveted counter seats in Tokyo, but worth the trouble.Chef Daniele Casone perfected the art of pizza and brought stellar heights. The dough is one of the best out there, the tomato sauce superb and topings are just of outstanding quality.Pure happiness.
été
Japan, 〒151-0066 Tokyo, Shibuya City, Nishihara, 3-chōme−23−１ 代々木上原羽田ビル
été is an exclusive restaurant that offers a personal dining experience, serving only a single table each day. The restaurant is known for its intimate atmosphere and the end-to-end service provided by Chef Natsuko Shoji, who was recognized as the Best Pastry Chef and Best Female Chef in Asia. Her dishes, inspired by high-end fashion and Japanese craftsmanship, are presented like pieces of art, creating a memorable dining experience that satisfies all five senses.
Recommended by
When fashion meets food.A dinner at Été is the most personal dining experience I have ever had. Natusko greets you at the entrance, pours the water, selects the wine, serves the food and naturally prepares it as well. Hence the experience is end to end an expression of her personality.The food is really delicious and prepared with proper craftmanship, but what really makes this stand out is everything else. The presentation are like no other and the intimate and private atmosphere is second to none. It is also one if the hardest restaurants in the world to book, and for good reason
Sowado
1-chōme-12-15 Hiroo, Shibuya City, Tokyo 150-0012, Japan
Sowado is a restaurant where casual pub vibes meet refined Japanese cuisine, offering a balanced dining experience. The menu is a la carte, featuring dishes like Chawanmushi with kue (grouper), dried sea cucumber & nanohana, Tofu, Chu toro sashimi with nori, and their highly recommended ham katsu. The interior is marked by a striking wooden counter and tables overlooking a river, creating a relaxed yet sophisticated atmosphere.
Recommended by
High-end and fun Izakaya-counter with great sakes and natural wines.Sowado was one of our favorite and most fun experiences without a doubt, and for this one in particular we want to thank Alex, and also Hoze (who pretty much organized our whole trip), for making this happen. The place was probably our favorite when it comes to the interior, deco and atmosphere, which as mentioned was very fun, and even though the place kind of felt high-end, it was still super casual, just a perfect balance.Focusing on the food, some of the dishes we had were the following:* Chawanmushi with kue (grouper), dried sea cucumber & nanohana.* Tofu.* Chu toro sashimi with nori.* Pot with shirako, crispy rice and shiitake.* Turtle egg soup.* Unagi.* Fried chicken.The whole menu is a la carte, and we ordered the most items possible, and we really enjoyed our experience here. On top of that we had some great wines and sakes, actually some of the best of our trip.Definitely a place we want to come back in our future trips to Japan.
pizza marumo
Japan, 〒150-0022 Tokyo, Shibuya City, Ebisuminami, 1-chōme−11−１３ 恵比寿ヴェルソービル 1階
Pizza Marumo, located in the Ebisu neighborhood, is renowned for its Neapolitan-style pizzas crafted by Chef Yuki Motokura. The menu features classics such as Pizza Marinara and Margherita, alongside innovative 'Tokyo-style' pies like the Japanese Umami pizza, topped with shiitake paste, mozzarella, pecorino, bonito flakes, and shaved kombu kelp. The restaurant also offers wood-fired cauliflower with anchovy sauce and lamb focaccia as delightful accompaniments to their pizzas.
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Neapolitan Pizzeria in the Ebisu neighborhood.A part from, of course, Japanese cuisine in all its different ways, the pizzas are also famous in Japan for being some of the best, so during our trip, we tried a couple of different ones. The first one was Marumo, Chef Yuki Motokura’s own place after working at Savoy for three years. We ordered four different pizza’s which were the following:* Pizza marinara.* Pizza Margherita.* Pizza “Red Hot Chili”.* Pizza “Japanese Umami”.We really enjoyed all of them, with our favorite being the Margherita, but we thought the Japanese Umami was a very interesting and unique one worth trying as well.Definitely a place that’s at the level of the more hyped pizza places in the city.
Sukiyabashi Jiro Roppongi Hills Restaurant
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 6-chōme−12−２ 六本木けやき坂通り 3F
Sukiyabashi Jiro Roppongi Hills Restaurant is a two-star sushi establishment led by Takashi Ono, son of renowned sushi master Jiro Ono. The restaurant is known for its exceptional nigiri sushi, featuring top-quality ingredients sourced from the sea. Visitors can expect a set meal of 20 nigiri pieces served within an hour, offering a quick yet memorable dining experience.
Recommended by
One of the two legendary sushi Jiro’s in Tokyo, this one is headed by the son. Probably world’s best nigiri with simply incredible ingredients from the sea. Dinner is 20 nigiris in about an hour. No alternatives. Worth a detour.
Sukiyabashi Jiro Roppongi Hills Restaurant
Japan, 〒106-0032 Tokyo, Minato City, Roppongi, 6-chōme−12−２ 六本木けやき坂通り 3F
Sushi Kanesaka Palace Hotel Tokyo
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 1-chōme−1−１ パレスホテル東京 6階
Sushi Kanesaka Palace Hotel Tokyo is a sushi restaurant where you can enjoy edomae-style omakase courses, carefully prepared by disciples of chef Shinji Kanesaka. The restaurant is known for its meticulous preparation and presentation of sushi, adhering to traditional techniques and using the finest ingredients. Whether you're a sushi connoisseur or a first-time visitor, the experience at Sushi Kanesaka Palace Hotel Tokyo promises to be a memorable one.
Recommended by
It’s one of those sushiyas where you can eat every day. If your budget allows of course. Proper edomae-style omakase courses (just nigiris or an option with starters and sashimi) carved by disciples of chef Shinji Kanesaka.
Sushi Kanesaka Palace Hotel Tokyo
Japan, 〒100-0005 Tokyo, Chiyoda City, Marunouchi, 1-chōme−1−１ パレスホテル東京 6階
Goryu Kubo
Japan, 〒106-0031 Tokyo, Minato City, Nishiazabu, 1-chōme−13−１４ シャロム西麻布 3階
Goryu Kubo is where immaculate courses come to life, with dishes like turnip in kombu niban dashi accentuated with yuzu and the standout grilled fish with kinome. The restaurant's philosophy revolves around a direct connection to the source, with the owner personally ensuring the finest ingredients by engaging directly with producers. Each dish not only highlights the ingredient's intrinsic flavor but is also thoughtfully paired with vessels, from antiques of China's Ming Dynasty to modern ceramics, to enhance the overall dining experience.
Recommended by
Really one of my best meals ever. Each course was immaculate. Really one of my best meals ever. Each course was immaculate, cuisson perfect. From the turnip in kombu niban dashi, with yuzu. So mild and quiet, to the amazing somen and the grilled fish with kinome. Love that place.
Florilège
Japan, 〒105-0001 Tokyo, Minato City, Toranomon, 5-chōme−10−７ 麻布台ヒルズ ガーデンプラザD 2F
Florilège, a fine dining establishment run by the talented Chef Hiroyasu Kawate, specializes in a fusion of Japanese and French cuisines. The restaurant offers a dynamic counter dining experience, focusing on minimalistic cooking with local ingredients, especially vegetables. With a Chef’s Counter overlooking the kitchen, guests can enjoy the delicate and nuanced flavors of Chef Kawate's dishes while observing the culinary action.
Recommended by
Beautiful Japanese / French counter dining.Loving the setting at this very dynamic counter with very minimalistic cooking focusing on local ingredients. Excellent vegetable dishes.
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.
Recommended by
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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