A curious mind, perhaps yours, might wonder about the culinary enchantments awaiting in the bustling metropolis known as Tokyo. Tokyo is an extraordinary city, a vibrant tapestry of tradition and innovation that also offers restaurants and gastronomic experiences unlike any other. Prepare to embark on an extraordinary adventure, where flavors dance on your palate and each bite reveals a new and wondrous facet of this captivating city.
So here’s my list of local specialties to look forward to, seek out, and try when you visit Tokyo.
- Unagi
- Nigiri-zushi
- Tempura
- Soba
- Chankonabe
- Monjayaki
- Tokyo Sweets
- Other Japanese Food
- Food Districts
- Non-Traditional Restaurants in Tokyo
Unagi
Unagi is the Japanese word for freshwater eel.
Restaurants with good unagi in Tokyo:
- Hatsuogawa – Established in 1907, this family-owned Michelin restaurant continues to delight patrons with its timeless charm and impeccable service. Renowned for its traditional unagi preparation, the restaurant adheres to meticulous cooking techniques that result in a truly exceptional dish. To complement the eel, enjoy delectable side dishes like steamed egg custard and soft-boiled soybeans.
- Nisshin Tasuke – Visit Nisshin Tasuke for expertly grilled seafood skewers and unadon.
Nigiri-zushi
Nigiri-zushi, now the most popular sushi style, began as a quick and convenient option in Tokyo. This simple dish features a small mound of rice topped with a piece of seafood, making it much faster to prepare than traditional sushi. Nigiri-zushi is a versatile choice, enjoyed at sushi bars ranging from casual conveyor belt eateries to high-end Michelin-starred establishments.
Restaurants with good Nigiri-zushi in Tokyo:
- Daiwa Sushi – At Daiwa Sushi, experience authentic Japanese cuisine with fresh nigiri and rolls, served omakase style in a traditional counter setting at Toyosu Market. It opens as 6 a.m. so you can get your sushi fix first thing in the morning, but expect a bit of a wait.
- Sushi Yuu – Hidden away in a residential area near the bustling Roppongi district, Sushi Yuu offers a refined yet welcoming experience. Helmed by a second-generation chef, the restaurant specializes in traditional Edomae sushi. Whether you prefer to communicate in English, Russian, or Italian, the chef’s warm hospitality and multilingual skills make every guest feel at home. The meal begins with a fantastic assortment of seasonal appetizers, including grilled Pacific mackerel and simmered yellowtail, followed by a captivating procession of nigirizushi.
- SUSHI KOURIN – Michelin-recognized yet approachable, this sushi shop offers a casual dining experience. The chef welcomes individual orders, even for single pieces, making it easy to drop in for a quick bite. And the intimate setting allows diners to watch the chef prepare each dish with meticulous care, ensuring a truly enjoyable and personalized experience.
- Tachigui Sushi Tonari – Originally a street stall in Edo, this Michelin-rated, standing-only establishment showcases innovative combinations of rice and toppings. Beyond the usual tuna, expect creative offerings like eggplant agebitashi (deep-fried and soaked in dashi) or red bean paste. A modern digital system handles reservations, orders, and billing seamlessly.
- Sushiro – Sushiro is a kaitenzushi restaurant (conveyor belt sushi) with multiple locations.
Tempura
Another iconic Japanese dish, tempura, flourished in the capital. Before the Edo Period, tempura primarily featured vegetables. However, Edo’s chefs innovated by deep-frying seafood, resulting in the broader range of tempura we know today. A trip to a specialized tempura restaurant (tempura-ya) is the ideal way to savor this delectable dish.
Restaurants with good tempura in Tokyo:
- Tempura Kakiage Yukimura – A Michelin delight, this restaurant is renowned for its cheerful, fun, and exciting atmosphere. The chef’s philosophy is to provide exceptional food at affordable prices. The menu offers a variety of options, from rice bowls with toppings to set meals and à-la-carte items, but a standout dish is the kakiage-don, a flavorful rice bowl topped with crispy shrimp.
- Tempura Hisago – Tempura Hisago is known for its exquisite tempura dishes made with the finest seasonal ingredients. It has been in business for over 100 years and is recommended by locals as one of the top tempura restaurants in the city.
Soba
Buckwheat noodles, known as soba, are a beloved dish throughout Japan. In Tokyo, they’ve been a staple since the Edo Period and remain widely available. You can find them everywhere from casual standing noodle shops to dedicated soba restaurants. The traditional dipping sauce in Tokyo restaurants is thicker than in other regions, and it’s customary to lightly dip the noodles to savor the flavors.
Restaurants with good soba in Tokyo:
- Tamawarai – Tamawarai stands out among Tokyo’s many soba restaurants. Their noodles, made from locally grown buckwheat, are crafted with exceptional care and flavor. Accompanying side dishes, like soba miso and creamy yuba, are equally delicious. Despite its off-the-beaten-path location, Tamawarai’s popularity means lines often form, so be prepared for a wait.
- Teuchisoba Narutomi – A delightful, Michelin-rated experience of simple, seasonal soba. The tempura is a stunning addition, often ordered by guests. For a more authentic Tokyo-style experience, try the Tennuki, tempura without noodles. Seasonal specialties like soba with pepper flowers, eggplant, or burdock root come highly recommended.
- Hamacho Kaneko – This Michelin restaurant offers a unique dining experience inspired by the Japanese tradition of enjoying sake and snacks before the main course. The chef, passionate about this cultural practice, serves a variety of tempura alongside the soba. In addition to classic shrimp and anago, the menu features seasonal delights like wild vegetables and young ayu. These lightly fried appetizers prepare your palate for the star of the show: the thin juwari soba noodles. Order the signature ‘Meoto’ dish.
- Asakusa Hirayama – The counter seating at this Michelin restaurant reflects the chef’s kappo background, and his warm hospitality makes diners feel at home. Before the soba course, enjoy traditional appetizers like jellied conger eel or braised duck breast. The tempura is expertly prepared, rivaling that of dedicated tempura shops. The 100% buckwheat soba noodles, made with homemade unpolished buckwheat flour, offer a rich and satisfying flavor.
- Osobano Kouga – At this Michelin restaurant, you’ll be captivated by a diverse menu of soba dishes. From the seasonal delights of uni, hamo, and water shield to the winter’s oysters, each dish showcases the chef’s innovative spirit.
- Edosoba Hosokawa – Edosoba Hosokawa is a Michelin-rated restaurant renowned for its exceptional soba noodles. The chef personally sources the finest buckwheat from various regions, kneading each batch with meticulous care. The result is a diverse menu that showcases how terroir influences the flavor of soba. From the spring ‘Wakatake’ with its fragrant bamboo shoots and wakame to the summer ‘Hiyakaki’ topped with plump oysters, each season offers a unique and wonderful soba experience.
- Soba Tajima – Michelin-recognized Soba Tajima offers a diverse à-la-carte menu with a focus on exquisite vegetable dishes. Their set menus allow you to customize your meal by choosing your favorite dishes and even the number of dishes. You can also order additional servings of the delicious soba to conclude your meal.
Chankonabe
Sumo wrestlers fuel their strength with chankonabe, a hearty hot pot dish. Made with protein-rich ingredients like fish or chicken and fresh vegetables, it’s a healthy choice. To taste this culinary tradition, visit one of Tokyo’s chankonabe restaurants near Kokugikan Sumo Stadium.
Monjayaki
Monjayaki is a savory pancake with a runny texture, filled with cabbage and other ingredients like seafood or meat. It’s cooked on a grill and eaten using a spatula. The secret to a perfect monja lies in spreading the mixture thinly and allowing it to crisp to golden perfection.
Restaurants with good monjayaki in Tokyo:
- Tsukishima Monja Street – Along a vibrant street lined with dozens of shops, a unique dish known as monjayaki takes center stage. Simply explore the shops and let your instincts guide you to a cozy and inviting establishment. Monjayaki, akin to Osaka’s okonomiyaki, is prepared right at your table on a sizzling hot plate. Diners eagerly select their desired ingredients and, armed with tiny spatulas, skillfully cook their monja creations.
- 好美家 – One of the monjayaki restaurants recommended by a local. This establishment, where English is neither spoken nor written, offers a unique and unforgettable culinary adventure.
Tokyo Sweets
Tokyo offers a delightful array of traditional Japanese sweets (wagashi).
- Ningyoyaki are small red bean paste filled cakes shaped like dolls or other shapes.
- Dorayaki is a pastry made of sweet pancakes with a layer of red bean paste sandwiched in between.
- Anmitsu is a dessert typically consisting of agar jelly, a scoop of red bean paste, small mochi balls and seasonal fruits topped with sweet black sugar syrup.
Restaurants with good Tokyo sweets:
- Isetan Shinjuku – This culinary emporium offers a symphony of flavors, from traditional Japanese wagashi, arranged with artistic precision, to the exquisite patisseries of renowned chefs. Indulge in a light meal at the open kitchen or savor a bento picnic on the rooftop garden.
- Higashiya Ginza – Nestled above the bustling streets of central Ginza, this flagship store offers a serene haven. Here, the timeless elegance of the Japanese tea ceremony has been infused with a modern sensibility. As you sip premium teas and savor seasonal delicacies, a sense of tranquility washes over you.
Other Japanese Food
Tonkatsu
- Butagumi – Housed within a charming, 60-year-old traditional home, this establishment offers a dining experience that is both exquisite and intimate. The star of the show is the tonkatsu, a delectable deep-fried pork cutlet that is prepared with unparalleled care and precision. Guests are presented with a tantalizing array of regional heirloom breeds to choose from accompanied by a refreshing pyramid of finely shredded cabbage and a rich, house-made Worcestershire-style sauce.
- Katsuyoshi – This Michelin restaurant offers a unique culinary experience. The restored traditional home and recycled wood create a warm atmosphere. The chef’s skill is evident in the perfectly fried seafood and pork cutlets. For a closer look, grab a counter seat.
- Marugo – The Michelin-guide restaurant boasts a chef renowned for his decades of culinary experience. He selects pork based on quality, not brand, ensuring tenderness and sweetness. The tonkatsu, a masterpiece of pork loin and tenderloin, is pale and inviting. Deep-fried slowly at a low temperature, the golden crust amplifies the meat’s umami. The chef’s careful control of heat, a testament to his mentor’s teachings, ensures a culinary delight.
- Tonkatsu Nanaido – In this unassuming Michelin-guide establishment, tickets are purchased from a vending machine, each corresponding to a different brand of pork (or chicken cutlet). Every detail is meticulous. The pork loin is intentionally thinner at the ends to accommodate the fat and fiber. Rice is cooked in a pot and then transferred to a wooden tub for moisture control. Even the tableware is refined, with antique Imari porcelain adding a touch of elegance.
- Sugita – Sugita is a Michelin-rated restaurant that has stood the test of time with its exquisite cuisine. The current chef, a second-generation master, has inherited the secrets of his father’s craft. His innovative frying technique, involving three stages of hot and cool oil, results in dishes that are both crispy and succulent. The tonkatsu, a pork loin coated in a delicate batter and fried to perfection, is a particular highlight. Witnessing the chef’s artistry in action is a truly unforgettable experience.
- Kurobuta Tonkatsu Horiichi – This Michelin-rated restaurant is a celebration Kagoshima’s Berkshire pork. With meticulous care, the owners select the finest pork directly from producers in Kagoshima. The menu is a culinary love letter, featuring pickles marinated in black vinegar from their native Kirishima, homemade miso, and a signature sauce.
Ramen
- Kagari Ramen/Soba – Ginza or Roppongi – Tori paitan, a creamy chicken broth ramen, offers a comforting warmth. The rich broth clings to delicate noodles. At Kagari, seasonal vegetables adorn the dish. Enjoy grated ginger, fried garlic, or vinegar for customization.
- HARU CHAN Ramen – The Shimbashi Ekimae Building houses a tiny Michelin-rated ramen shop where, a talented chef, serves up delicious ramen alongside a soundtrack of Disney songs. The shop’s atmosphere is a blend of modern and traditional, and the ramen is a flavorful symphony of broth, noodles, and seasonings.
- Iruca Tokyo Roppongi – Through careful research and experimentation, the chef at this Michelin restaurant created a delicious dashi base upon which to add layers of unami. Adding porcini mushrooms, and black truffles results in Porcini Soy-sauce Ramen, whereas adding yuzu, ginger, spices, and clarified butter results in Salted Yuzu Ramen, both of which are culinary masterpieces. This is definitely one of my favourite restaurants in Tokyo.
- Soba House Konjiki-Hototogisu – This Michelin-rated restaurant is a culinary orchestra, each dish a carefully composed symphony of over 60 ingredients. The clam soup, a masterpiece of umami, is the result of countless experiments to achieve the perfect balance of savory notes.
- Chukasoba Ginza Hachigou – Imagine a humble bowl of ramen, elevated to a symphony of flavors. In this Michelin-rated establishment, the chef presents a culinary masterpiece, a testament to the art of simplicity. Without relying on a sauce, the soup’s depth comes from the harmonious interplay of duck, free-range chicken, carefully selected vegetables, and a touch of dry-cured ham.
Onigiri
- Onigiri Manma – Popular fillings include grilled salmon adorned with the briny pop of sujiko salmon roe, seasoned ground meat with cured egg yolk, and bacon with cream cheese. Patrons are invited to savor their meal at the counter, where they can witness the skilled staff craft these delectable rice balls. Be prepared for a brief wait though, unless you decide on a to-go order.
- Onigiri Asakusa Yadoroku – Behind a glass case, like precious jewels in a crown, ingredients are displayed in all their glory. In this Michelin-guide onigiri shop, the third-generation chef listens to his customer’s order and immediately begins molding his masterpieces by hand.
Kaiseki
- Den – The restaurant boasts an impressive culinary pedigree, having earned two Michelin stars and the coveted top spot on Asia’s World’s 50 Best Restaurants list. Its innovative approach to Japanese cuisine, while rooted in the traditional kaiseki tradition, is infused with a playful spirit. Expect to be delighted by unexpected flavors and whimsical presentations, such as foie gras in your appetizer and ants in your salad. And don’t miss the restaurant’s signature Dentucky Fried Chicken.
Yakitori
- Yakitori Imai – This yakitoriya is a spacious and sleek establishment that exudes contemporary elegance. The open kitchen invites diners to witness the masterful artistry of the grillmaster. Beyond the renowned chicken skewers, the yakitoriya offers a symphony of flavors, featuring premium meats like French pigeon. The second grill, a canvas for showcasing the beauty of vegetables, complements the meat offerings. And to enhance the culinary experience, the yakitoriya boasts a substantial list of natural wines.
Ryori
- Sougo – The chef at this Tokyo restaurant specializes in modern shojin ryori, a refined vegetarian Buddhist cuisine with dishes that are as nourishing for the soul as they are for the body. Their signature dish is sesame tofu, expertly fried or grilled to achieve a silky texture. The menu offers a diverse selection of vegetables, complemented by traditional shojin ingredients like fu (wheat gluten) and yuba (soy milk skin).
Oden
- Otako – Otako, a century-old establishment, serves classic oden to a diverse crowd. Step into the cozy restaurant, find a seat at the counter, and watch the chefs expertly prepare oden in steaming pots. Enjoy your meal with a side of sake or beer for the ultimate winter experience.
Udon
- Godaime Hanayama Udon Ginza or at Haneda Airport – Hanayama, renowned for its thin, flat oni himokawa udon noodles served in distinctive raccoon-shaped bowls, is a fifth-generation family-owned shop. Beyond their signature udon, Hanayama’s tempura, especially the meaty maitake mushrooms and shrimp, is equally celebrated. For a more convenient option, consider their new location at Haneda Airport, where lines are often shorter than at their Ginza flagship.
Other
- Katsuo Shokudo – Inspired by her grandmother’s miso soup and the art of making fresh bonito shavings, the chef at this Michelin-guide restaurant celebrates the culinary magic of katsuobushi. Each rice bowl is topped with a generous pile of bonito shavings, and then guests are invited to experience the joy of shaving their own bonito for additional servings.
- Rainbow Pancake – These fluffy, cloud-like souffle pancakes are cooked to perfection, with a crispy exterior and a light, airy interior. Each bite is a fantastic explosion of happiness. The pancakes come in various flavors, such as matcha, chocolate, and fruit, each offering a unique and delicious experience.
Food Districts
Shinjuku
On the northwest side of Shinjuku Station lies Omoide Yokocho, a network of narrow alleys affectionately known as Piss Alley. This bustling area is home to countless tiny eateries specializing in yakitori, but also offering ramen, soba, and kushiyaki. Many of these restaurants are little more than a counter, accommodating only a handful of diners. Larger establishments may have a few tables or even a second floor. I cannot, in good conscience, recommend a restaurant in this part of Tokyo.
Yurakucho
Beneath the bustling train tracks near Yurakucho Station, a vibrant food scene awaits. Known locally as Yurakucho Gado Shita (or Yakitori Street), this area is a haven for foodies. From traditional izakaya to casual international pubs and, of course, yakitori joints, there’s something to satisfy every palate. As you savor your meal, you’ll be immersed in the lively atmosphere, complete with the sounds of trains rattling overhead and the chatter of other diners who’ve had a little too much to drink.
Asakusa
A nostalgic charm wafts through the short street just west of Asakusa’s Sensoji Temple. Nicknamed Hoppy Street after a popular drink, this alley is lined with izakaya serving up delicious beef tendon stew and other dishes perfect for sharing.
Tsukiji Outer Market
While Tsukiji’s wholesale fish market has relocated, its iconic Outer Market continues to thrive. This labyrinth of narrow streets is a treasure trove of fresh seafood, traditional Japanese goods, and delectable street food, from sushi counters to ramen shops and everything in between.
Non-Traditional Restaurants in Tokyo
Cocktails
- Bar Benfiddich – Step into this atmospheric, candlelit bar on the ninth floor for a truly unforgettable experience. This hidden gem in Tokyo boasts shelves brimming with rare spirits and obscure aromatics. Watch as the mixologist expertly mixes your drink, using everything from a cocktail shaker to a mortar and pestle.
- Eureka! – Boasting an impressive selection of labels, this sake bar offers a curated experience for discerning palates. Pair your glass with sake-friendly small plates like a smoky jammy egg coated in squid ink mayo, blue cheese ham katsu, and crab cream croquettes. The skilled sake sommelier can recommend the perfect pairing and even warm up your sake to reveal its unique nuances. With only a dozen counter seats, reservations are highly recommended.
- Bar Gen Yamamoto – Bar Gen Yamamoto is a cozy, eight-seat bar where the focus is on crafting exquisite, low-alcohol cocktails. A massive, 500-year-old Mongolian oak tree forms the L-shaped counter, setting the stage for a unique omakase experience. Expect to savor expertly crafted drinks made with spirits and sake, featuring seasonal produce like fava beans or sweetcorn. Each cocktail is presented in stylish glassware on trays adorned with natural elements, creating a visually stunning and sensory delight.
- Zoetrope – Zoetrope is a renowned Japanese whisky bar with over 450 rare and unique Japanese whiskies, many of which are no longer available on the market. The bar’s intimate atmosphere, American film themed decor and soundtrack, and knowledgeable owner make it a great destination for a memorable drink.
Pizza
- Pizzeria e Braceria L’INSIEME – L’INSIEME, a Michelin-starred restaurant in Kameido, offers a taste of Naples right in Tokyo. Known for its authentic Neapolitan pizza and expertly grilled meats, the restaurant’s casual, cafeteria-style atmosphere has made it a local favorite. While adhering to traditional Neapolitan techniques, L’INSIEME adds its own creative flair for a truly memorable dining experience.
- The Pizza Bar on 38th – This Pizzeria offers a unique and unforgettable Roman-style pizza experience. The intimate restaurant offers an omakase-style dining experience with just eight seats at the marble counter. Indulge in a tasting menu of eight different pizzas, each showcasing the chef’s creativity and passion.
- Savoy – Savoy is renowned for its authentic Neapolitan-style pizza. Their pizzas are crafted with a thin, chewy crust that is characteristic of Neapolitan pizza and they use high-quality, often locally sourced ingredients to ensure the best flavor. Their margherita pizza is exceptional, but don’t miss out on their seasonal pies.
Kanpai!
Don’t miss out on this! This article is also featured on GPSmyCity. To download this article for offline reading or create a self-guided walking tour to visit the attractions highlighted in this article, go to Walking Tours and Articles in Tokyo.
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