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.
In Tokyo the Japanese list is led by Kanda in Moto Azabu (Three MICHELIN Stars, 45,000 JPY - 60,000 JPY / 300 USD - 400 USD per person). If you want the same cooking for less, Torishiki at 10,000 JPY - 20,000 JPY / 70 USD - 130 USD is the value pick.
- 1.
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
- 2.
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
- 3.
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
- 4.
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
- 5.
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)
Booking a Japanese 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.
And the local dishes 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).
Seven days in Tokyo
Pair these Japanese tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Tokyo travel guide