Quick answers — eating in Tokyo
- Best restaurant overall
- Kanda
- Best value
- Tsuta (1,500 JPY - 3,000 JPY / 10 USD - 20 USD)
- Strongest cuisines
- Japanese, French
- Dishes to try
- Sushi, Ramen, Tempura, Okonomiyaki
- Booking window
- Book far in advance: For top MICHELIN-starred restaurants, reservations often open 2-3 months ahead and are secured quickly. Plan accordingly, especially for small counter-style establishments.
Reservations, especially for starred restaurants, are essential and often require booking months in advance. Dress codes typically range from smart casual to formal, eschewing shorts or overly casual attire. Tipping is not customary in Japan. Dinner hours usually commence between 6:00 PM and 7:30 PM.
Japanese
Best Japanese restaurants in Tokyo
Japanese rooms range from counter omakase, where you eat whatever the chef cut that morning, to kaiseki menus built around the season. Counters are small — book early and arrive on time.
Kanda
Three MICHELIN StarsJapanese Kaiseki · Moto Azabu · 45,000 JPY - 60,000 JPY / 300 USD - 400 USD
Hiroyuki Kanda
Kanda presents a serene and intimate kaiseki experience, emphasizing the purest expression of seasonal ingredients through impeccable technique. Chef Kanda's refined approach yields dishes that are both delicate and profound, served in a minimalist setting that allows the food to truly shine. It exemplifies the pinnacle of Japanese culinary artistry.
Order: Tai no usuzukuri (thinly sliced sea bream), seasonal grilled fish
Sushi Yoshitake
Three MICHELIN StarsSushi · Ginza · 45,000 JPY - 65,000 JPY / 300 USD - 430 USD
Masahiro Yoshitake
Sushi Yoshitake is an intimate counter experience where Chef Yoshitake masterfully crafts Edomae-style sushi. His distinctive approach features perfectly balanced, slightly warmer rice seasoned with akazu (red vinegar), complementing exceptionally fresh, aged, and prepared fish. This commitment to detail creates an unforgettable, highly sought-after sushi pilgrimage for connoisseurs.
Order: Otoro nigiri, Anago (sea eel) with a touch of yuzu
Den
Two MICHELIN StarsJapanese Creative · Jingumae · 25,000 JPY - 40,000 JPY / 170 USD - 270 USD
Zaiyu Hasegawa
Den offers a playful yet deeply thoughtful interpretation of Japanese cuisine, blending traditional techniques with unexpected, often whimsical, elements. Chef Hasegawa's innovative spirit, warm hospitality, and signature dishes create an engaging and memorable dining experience that transcends conventional boundaries, earning it global acclaim for its unique approach.
Order: DenTucky Fried Chicken (DFC), Garden Salad with a surprise
Nihonryori Ryugin
Two MICHELIN StarsJapanese Modern · Hibiya · 40,000 JPY - 60,000 JPY / 270 USD - 400 USD
Seiji Yamamoto
Ryugin, under Chef Seiji Yamamoto, pushes the boundaries of traditional Japanese cuisine with scientific precision and artistic flair. His dishes are intensely seasonal, meticulously prepared, and presented with dramatic elegance, often employing cutting-edge techniques to enhance natural flavors. It's an exploration of Japanese gastronomy at its most innovative and refined.
Order: Seasonal seafood soup, 'Minus 196ºC Candy' dessert
Torishiki
One MICHELIN StarYakitori · Meguro · 10,000 JPY - 20,000 JPY / 70 USD - 130 USD
Yoshiteru Ikegawa
Torishiki is revered as one of Tokyo's finest yakitori establishments, showcasing Chef Ikegawa's unparalleled mastery over charcoal grilling. Each skewer, featuring various parts of specially selected chicken, is cooked to precise perfection, achieving an exquisite balance of smoky char and succulent tenderness. It offers an intimate and highly sought-after culinary journey into the art of yakitori.
Order: Tsukune (chicken meatball), Seseri (chicken neck)
French
Best French restaurants in Tokyo
French cooking is still the backbone of fine dining almost everywhere — expect sauce work, butter, precise service and set lunch menus that cost a fraction of dinner.
L'Osier
Three MICHELIN StarsFrench Contemporary · Ginza · 35,000 JPY - 50,000 JPY / 230 USD - 330 USD
Olivier Chaignon
L'Osier offers a luxurious and classic French dining experience within a stunning, art deco-inspired interior. Chef Olivier Chaignon's cuisine is characterized by its meticulous execution, high-quality ingredients, and elegant presentation. It's a bastion of traditional French gastronomy refined for the modern palate, providing an opulent escape in the heart of Ginza.
Order: Turbot rôti, sauce vin jaune et morilles; Homard bleu poché
Budget
Where to eat cheaply in Tokyo
Ichiran Ramen
Experience customizable tonkotsu ramen in individual 'flavor concentration booths.' Select your broth richness, noodle firmness, and spice level for a personalized and focused dining experience. Roughly 1,000-1,500 JPY per bowl.
Tempura Makino Shinjuku
Enjoy freshly fried tempura piece by piece, served piping hot directly from the fryer to your plate. Offers excellent value for high-quality shrimp, vegetables, and seafood tempura sets, usually around 2,000-3,500 JPY.
Uogashi Nihon-ichi Tachigui Sushi
Stand-up sushi bar offering incredibly fresh, high-quality Edomae sushi at remarkably affordable prices, often directly from Tsukiji market sources. Enjoy delicious pieces for as little as 150-500 JPY each.
Afuri Ramen
Known for its distinctive yuzu shio (salt with citrus) ramen, offering a lighter, brighter alternative to heavier broths. Their char siu is also a highlight. A refreshing and popular choice for around 1,200-1,800 JPY.
Gonpachi Nishi-Azabu
Famous for its Izakaya atmosphere, this spot offers a wide range of grilled skewers (yakitori), fresh sashimi, and regional dishes. Great for a lively, authentic Japanese dining experience, with dishes ranging from 500-2,000 JPY.
Local dishes
What to eat in Tokyo
Sushi
Japan's most iconic dish, sushi consists of vinegared rice combined with various ingredients, most commonly raw fish and seafood. Tokyo boasts an unparalleled sushi scene, from humble standing bars to Michelin-starred establishments. For an authentic experience, try Tsukiji Outer Market or the many dedicated sushi restaurants in Ginza, where fresh, expertly prepared pieces are served.
Ramen
A comforting bowl of Japanese noodle soup, ramen features wheat noodles in a meat or fish-based broth, often flavored with soy sauce or miso, and topped with various ingredients like sliced pork (chashu), nori, menma, and green onions. Each region and restaurant has its unique style. Tokyo offers an incredible diversity of ramen shops, from rich tonkotsu to lighter shio broths.
Tempura
Delicately battered and deep-fried seafood and vegetables, tempura is a cornerstone of Japanese cuisine, emphasizing light, crispy textures. Served with a dipping sauce (tentsuyu) or simply salt, it's a refined dish. Tokyo has many specialized tempura restaurants, some with counter seating where you can watch the chefs fry your order fresh. Enjoy it as a meal or as part of a larger dining experience.
Okonomiyaki
Often called a 'savory pancake,' okonomiyaki is a Japanese dish made with flour, eggs, and shredded cabbage, mixed with various ingredients like meat, seafood, and vegetables. It's grilled on a teppan (iron griddle), often by the diners themselves, and topped with a special sauce, mayonnaise, katsuobushi (bonito flakes), and aoki (seaweed powder).
Yakitori
Yakitori refers to bite-sized pieces of chicken (and sometimes vegetables or other meats) skewered and grilled over charcoal. Different parts of the chicken are used, each offering a unique flavor and texture. It's a popular izakaya (Japanese pub) dish, perfect for sharing with drinks. The smoky aroma and perfectly charred bits make it incredibly addictive and satisfying.
Soba
Thin buckwheat noodles, soba can be served hot in a broth as a noodle soup or chilled with a dipping sauce (zaru soba). Known for its distinctive nutty flavor and firm texture, it's a healthy and versatile dish. Tokyo has numerous soba establishments, from casual standing eateries to elegant restaurants specializing in handmade noodles. It's a refreshing meal, especially in warmer months.
Tonkatsu
A popular Japanese dish consisting of a breaded, deep-fried pork cutlet, tonkatsu is typically served with shredded cabbage, miso soup, and rice. It's usually drizzled with a savory, tangy tonkatsu sauce. This hearty meal is a favorite comfort food, offering a satisfying crunch and tender meat. Tokyo has many restaurants specializing in this comforting dish, often using high-quality pork.
Udon
Thick, chewy wheat flour noodles, udon can be enjoyed in a variety of hot or cold dishes. They are often served in a mild broth with toppings like tempura, aburaage (fried tofu), or green onions. Udon offers a different textural experience compared to ramen or soba, known for its satisfying chewiness. It's a versatile and comforting noodle dish, popular across Japan.
How to book a table in Tokyo
- · Book far in advance: For top MICHELIN-starred restaurants, reservations often open 2-3 months ahead and are secured quickly. Plan accordingly, especially for small counter-style establishments.
- · Be aware of deposit policies: Many high-end restaurants, particularly those popular with international diners, require a non-refundable deposit or full pre-payment to secure your booking.
- · Consider lunch menus: Some fine-dining restaurants offer more accessible lunch sets that provide a taste of their cuisine at a significantly lower price point than dinner, making them a great option.
- · Strict cancellation and no-show rules: Japanese restaurants typically have very strict cancellation policies. Ensure you understand these and always inform the restaurant if your plans change to avoid charges.
FAQ
Tokyo restaurant questions travellers ask
What is the best restaurant in Tokyo?
Kanda in Moto Azabu is the benchmark table — Japanese Kaiseki, led by Hiroyuki Kanda, three michelin stars, around 45,000 JPY - 60,000 JPY / 300 USD - 400 USD per person. Order the Tai no usuzukuri (thinly sliced sea bream), seasonal grilled fish
Where is the best Japanese restaurant in Tokyo?
Kanda in Moto Azabu is the Japanese table to book in Tokyo (45,000 JPY - 60,000 JPY / 300 USD - 400 USD per person). Other strong options: Sushi Yoshitake, Den, Nihonryori Ryugin.
Where is the best French restaurant in Tokyo?
L'Osier in Ginza is the French table to book in Tokyo (35,000 JPY - 50,000 JPY / 230 USD - 330 USD per person).
Where can I eat well in Tokyo without spending a fortune?
Tsuta is the best-value table on this list at roughly 1,500 JPY - 3,000 JPY / 10 USD - 20 USD per person. Beyond fine dining, locals point to Ichiran Ramen, Tempura Makino Shinjuku, Uogashi Nihon-ichi Tachigui Sushi.
How far in advance should I book restaurants in Tokyo?
Book far in advance: For top MICHELIN-starred restaurants, reservations often open 2-3 months ahead and are secured quickly. Plan accordingly, especially for small counter-style establishments. Be aware of deposit policies: Many high-end restaurants, particularly those popular with international diners, require a non-refundable deposit or full pre-payment to secure your booking.
What food is Tokyo famous for?
Sushi, Ramen, Tempura, Okonomiyaki, Yakitori — the dishes most worth eating where they come from. Japan's most iconic dish, sushi consists of vinegared rice combined with various ingredients, most commonly raw fish and seafood. Tokyo boasts an unparalleled sushi scene, from humble standing bars to Michelin-starred establishments. For an authentic experience, try Tsukiji Outer Market or the many dedicated sushi restaurants in Ginza, where fresh, expertly prepared pieces are served.
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