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Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and there's an emphasis on freshness—not surprising given raw seafood is the cornerstone of sushi. And though Tokyoites still stubbornly resist foreign concepts in many fields, the locals have embraced outside culin
Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and there's an emphasis on freshness—not surprising given raw seafood is the cornerstone of sushi. And though Tokyoites still stubbornly resist foreign con
Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and t
Tokyo is undoubtedly one of the most exciting dining cities in the world. Seasonal ingredients reign supreme here, and there's an emphasis on freshness—not surprising given raw seafood is the cornerstone of sushi. And though Tokyoites still stubbornly resist foreign concepts in many fields, the locals have embraced outside culinary styles with gusto.
While newer restaurants targeting younger diners strive for authenticity in everything from New York–style bagels to Neapolitan pizza, it is still not uncommon to see menus serving East-meets-West concoctions such as spaghetti topped with cod roe and shredded seaweed. That said, the city’s best French and Italian establishments can hold their own on a global scale. Naturally, there's also excellent Japanese cuisine available throughout the city, ranging from the traditional to nouveau, which can be shockingly expensive.
That is not to imply that every meal in the city will drain your finances—the current rage is all about "B-kyu gurume" (B-class gourmet), restaurants that fill the gap between nationwide chains and fine cuisine, serving tasty Japanese and Asian food without the extra frills of tablecloths and lacquerware. All department stores and most skyscrapers have at least one floor of restaurants that are accessible, affordable, and reputable.
Asakusa is known for its tempura, and Tsukiji prides itself on its fresh sashimi, which is available in excellent quality throughout the city. Ramen is a passion for many locals, who travel across town or stand in line for an hour in order to sit at the counter of a shop rumored to have the perfect balance of noodles and broth. Even the neighborhood convenience stores will offer colorful salads, sandwiches, and a selection of beer and sake. There have been good and affordable Indian and Chinese restaurants in the city for decades. As a result of increased travel by the Japanese to more exotic locations, Thai, Vietnamese, and Turkish restaurants have popped up around the city. When in doubt, note that Tokyo's top-rated international hotels also have some of the city's best places to eat and drink.
When you're looking for a break from all the ramen, tempura, and yakitori, this restaurant on the 45th floor of the Ritz-Carlton Hotel serves a mix of international flavors that range from American to Southeast Asian to Mediterranean. The prix-fixe lunches include a three-course business lunch (¥6,500), and there are dinners with four and five courses, including one that focuses on produce from Hokkaido (¥13,000). A plush brunch (¥9,500) is also available weekends and holidays. Best of all, the dining room overlooks a panorama of the Tokyo Sky Tree and Tokyo Tower, which is where the eatery gets its name.
Sit down and savor a glass of carefully selected wine from Trattoria Creatta’s impressive cellar. Sitting on the terrace beside Wadakura Moat on a warm summer's day, diners can choose from a modest, yet flavorful, selection of fresh pasta. When the lights go down, the atmosphere turns intimate with candle-lit dinners and attentive service. Reservations are recommended.
1–1–3 Marunouchi, Tokyo, Tokyo-to, 100-0005, Japan
This intimate counter-only sushi restaurant in Naka-Meguro’s backstreets serves omakase courses based on what the owner-chef sources each day from Toyosu Market, so you never know exactly what you will be served; just that it will be incredible. While fish takes center-stage, herbs and vegetables are also incorporated into Udatsu’s often modern take on sushi. Taking that a step further, there’s also a vegetarian sushi course (that needs to be reserved at least two days in advance). Like many sushi restaurants, opting for lunch rather than dinner will make Udatsu a far more affordable experience; though if you are going to splurge at night, this is one place well worth it.
2-48-10 Kamimeguro, Tokyo, Tokyo-to, 153-0051, Japan
When it comes to preparation, this long-running unagi (freshwater eel) restaurant sticks to tradition, claiming to follow a 200-year-old recipe. For its ingredients, however, Maekawa takes a modern turn towards sustainability. Instead of using (rapidly dwindling) wild caught unagi, the restaurant uses only the highest quality domestically farmed unagi for its dishes. Choose from the una-ju (eel over rice served in a lacquered box), kabayaki (sweet grilled eel set meal), or shirayaki (plain grilled eel without sweet glaze). Maekawa offers a few small side dishes such as sashimi and dashi-tamago (Japanese rolled omelet) but like most classic unagi restaurants, Maekawa does exactly one thing and does it well.
2--1--29 Komagata, Tokyo, Tokyo-to, 111-0043, Japan
High-quality marbled beef is taken quite seriously in Japan—cuts are ranked based on the ratio, distribution, and sweetness of the fat in relation to the meat. At Ushibenkei, you can sample some pieces of the highest rank at reasonable prices in a charmingly rustic atmosphere. Although you could order á la carte, for the full (and easier) experience select a gyu-nabe ("beef pot") course, and your server will move a shichirin (a portable coal-burning stove) to your table and prepare a range of cow tongue, beef, tofu, and vegetables in front of your eyes. The meat is fresh enough to be safely eaten raw, so don't be surprised if you are given paper-thin cuts of beef that are only lightly seared.
3–18–7 Shimbashi, Tokyo, Tokyo-to, 105-0004, Japan
Originally a teahouse, Waentei-Kikko is now a cozy, country-style Japanese restaurant serving kaiseki-style set meals along with premium sake. What makes this place extra special is that the owner, Fukui Kodai, is a traditional Japanese Tsugaru-shamisen (string instrument) musician, who performs at scheduled times throughout the day. Narrow your field of vision, shut out the world outside, and you could be back in the waning days of Meiji-period Japan.
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