51 Best Restaurants in Tokyo, Japan

Also known as "Andy's," this izakaya is directly under the tracks of the Yamanote Line, making the wooden interior shudder each time a train passes overhead. It's a favorite with local and foreign journalists and is actually run by a Brit, Andy, who travels to the seafood market every morning to buy ingredients for not-to-miss dishes such as sashimi or buttered scallops. It fills up very quickly, so it's best to call at least a day in advance to make a reservation.

Founded by American Bryan Baird in 2000, Baird Brewing has become one of the leaders in Japan's booming craft-beer movement, with a range of creative seasonal beers as well as such year-round brews as the hop-heavy Suruga Bay IPA. The Taproom combines Baird's excellent lineup of microbrews with Japanese izakaya (pub) fare like yakitori (grilled chicken skewers). There are other branches in Naka Meguro, Takadanobaba, Kichijoji, and Yokohama.

One of the culinary specialties of the Narita area is freshwater eel (unagi)—indeed, on the short stroll along Naritasan Omotesando, you'll see a number of places offering it. This one, close to Naritsan Shinsho-ji, is known for its chargrilled eel, slathered in a savory soy-based sauce and served over rice. Tradition says the dish is good at fighting fatigue, hence, it's particularly popular during the humid summer months. If you are a truly adventurous eater, try the eel-liver soup or the deep-fried eel bones. Takeout orders are an option.

Smoky, noisy, and cluttered, Ganchan is exactly what the Japanese expect of their yakitori joints—restaurants that specialize in bits of charcoal-broiled chicken and vegetables. The counter here seats barely 15 (you have to squeeze to get to the chairs in back), and festival masks, paper kites, lanterns, and greeting cards from celebrity patrons adorn the walls. The cooks yell at each other, fan the grill, and serve up enormous schooners of beer. Try the tsukune (balls of minced chicken) and the fresh asparagus wrapped in bacon. Otherwise opt for a mixed eight-skewer set that comes with several small side dishes. 

To enjoy Japanese haute cuisine served in a relaxed atmosphere look to this kappo-ryori restaurant, where diners traditionally eat at counters while the chef works in front of them (though Yukari also offers tables and private rooms). Third-generation chef—and 2002 Iron Chef champion—Kimio Nonaga displays his artistry in dishes that showcase the freshness and quality of the seasonal ingredients. To witness him at work, and get the full kappo dining experience, request a counter seat when making reservations. Nihonbashi Yukari also offers a lunch setting for a fraction of the price of dinner, which is unusual for this kind of restaurant. Also unusual is that kids are welcome, too.

Old, funky, and more than a little cramped, Robata is a bit daunting at first, but fourth-generation chef-owner Takao Inoue holds forth here with an inspired version of Japanese home cooking. He's also a connoisseur of pottery and serves his food on pieces acquired at famous kilns all over the country. A meal at Robata—like the pottery—is simple to the eye but subtle and fulfilling. Typical dishes include steamed fish with vegetables, stews of beef or pork, and seafood salads. If you don't feel like navigating the Japanese menu, opt for the ¥4,950 course.

The style here is robatayaki, a dining experience that segues into pure theater. Seated on cushions behind a grill, traditionally attired cooks prepare fresh vegetables, seafood, and skewers of beef and chicken. You point to what you want; your server shouts out the order; and a cook in back plucks up your selection, readies it, and hands it across on an 8-foot wooden paddle. Inakaya is open from 5 pm and fills up fast after 7.

The exclusive specialty here is tofu, prepared in more ways than you can imagine—boiled, steamed, stir-fried with minced crabmeat, served in a custard, or wrapped in thin layers around a delicate whitefish paste. Tofu is touted as the perfect high-protein, low-calorie health food; at Ume no Hana it's raised to the elegance of haute cuisine. Remove your shoes when you step up to the lovely central room. Latticed wood screens separate the tables, and private dining rooms with tatami seating are available. Prix-fixe meals, from ¥5,000 to ¥8,000 at dinner, include a complimentary aperitif, while lunchtime is very budget-friendly considering the quality (courses from ¥2,100). Ume no Hana shops in Ueno and Ginza are also worth visiting.

Just south of the Shinjuku station, on a basement food level of Shinjuku's Lumine I department store, this branch of a ramen-house chain serves its noodles with a broth that has hints of citrus, turning what can be a heavy dish into something more refreshing (and even free of meat if you like).

Situated along the monzen-machi approach to Jindai-ji temple, this traditional-looking spot has its own spin on soba dishes. Here, you don’t get soba noodles, but rather "soba bread"—basically, a steamed bun made with buckwheat (soba) flour, sugar, and rice flour that comes with your choice of fillings consisting of sweet red bean paste (anko), mustard greens (takana), daikon radish, or the very nontraditional keema, or mince-meat curry.

Just across the street from Tokyo Dome, this slightly upscale izakaya serves hearty dishes in a comfortable, heavy-timbered basement space. With a menu that includes some of Japanese cuisine's more accessible dishes—curries, fried pork cutlets (katsudon) or seafood, hamburgers, steaks—it's a good choice for kids and other less-adventurous eaters. Your waiters might insist that you wear the provided paper bib for the juicier dishes—take their advice, and your shirt will thank you.

Koenji has many culinary bases covered, and with this izakaya it delivers Okinawan food and drink as authentic as any you’d find in Japan’s southern islands (you can thank the Okinawan owner for that). Dachibin, whose name refers to a portable ceramic container for sake, specializes in regional classics such as goya champuru (a stir-fry of bitter gourd, spam, and tofu) and soki soba (noodles with pork sparerib meat), which can be chased down with a pint of Orion Beer or a shot of Okinawan firewater awamori. Like many Koenji venues, it opens late and stays open later, from 5 pm to 5 am.

Daikokuya, in the center of Asakusa's historic district, is a point of pilgrimage for both locals and tourists. The specialty is shrimp tempura, and the menu choices are simple—tendon (tempura shrimp served over rice) or the tempura meal with rice, pickled vegetables, and miso soup. If you're famished, you can add additional pieces of tempura or side dishes such as sashimi for an additional fee. When the line outside is too long, head to the shop's annex (bekkan) just around the corner.

Preparing wagashi (traditional Japanese sweets generally served with tea) since 1907, the main branch (out of six) of Fukagawa Iseya is less than a five-minute walk from Tomioka Hachiman Shrine. Popular choices include mitarashi dango (skewers of small rice balls covered in a sweet soy glaze) and daifuku (mounds of mochi filled with Hokkaido red bean paste). Unlike many other wagashi shops, Fukagawa Iseya has a small café next door.

Kamasho serves the area's traditional signature dish, Fukagawa-meshi—short-neck clams and green onion cooked in a miso broth and poured over a bowl of rice. You can order just a bowl of it or, if you're really hungry, a set meal with a side serving of pickles and miso soup or some sushi. Drinks ranging from beer and umeshu (plum wine) to shochu and nihonshu are also available.

Located in Shibuya's Tokyu Department Store, Tenichi is an accessible and relaxed tempura restaurant. The best seats are at the counter, where you can see the chefs work and each piece of tempura will be served piping hot, directly from the oil. The restaurant's simple, brightly lit interior keeps the focus on the food itself. Choose from a selection of ten-don (tempura served with sauce over a bowl of rice) or tempura sets. The more expensive tempura meals are available at the counter only.

Having started as a street stall in Ogikubo in the late 1940s, Harukiya is now a ramenya (ramen restaurant) that often has patrons lining up along the street. The noodles are freshly made by hand every morning, come in a soy and niboshi (dried sardine)–based stock, and are served with a topping of chashu (roast pork).

Perched on the 46th floor of the Carretta Shiodome Building overlooking Tokyo Bay, this seafood-focused izakaya is a nice escape from the chaotic frenzy below. Specialties include grilled fish and house-made tofu. As the name suggests, Suntory's highly rated Hibiki whiskey is also on the menu, along with wines and sake that pair well with the food.

Soba noodles, which are made from buckwheat, are a signature of the restaurants along the bucolic monzen-machi approach to Jindai-ji temple, perhaps because buckwheat was traditionally easier to grow in this area than rice. Here, toppings for the handmade soba, which is served in a variety of ways—including in warm broths or cold with a dipping sauce—change according to the season.

Down a little side street and behind a tiny door—situated just as all good tonkatsu shops should be—Isen has been serving tender, fried pork cutlets since the late 1920s. To avoid the crowds, plan to come right before or after the midday rush, and try to sit at the bar so you can watch the staff place each piece of your set lunch plate with precision.

This family-run restaurant serves authentic soba—thin buckwheat noodles, often served chilled in summer and hot in winter in a rustic atmosphere—in a rustic atmosphere. Although a simple soba meal can be quite inexpensive here, it still might be worth spending just a bit more to have your noodles topped with tempura or other goodies.

The ever-popular Kanda Yabu Soba is in a traditional-style building that replaced the original 130-year-old structure after a fire in 2013. It's one of the oldest and best places to sit down and savor freshly made soba noodles—be that on tatami or at one of the tables.

The appeal of Ajioka's seasonal specialties like fugu (puffer fish) and suppon (Japanese turtle) lies as much in the unique texture and experience as in the subtle, nondescript taste. Licensed chefs prepare these in every way imaginable—raw, fried, stewed—using the fresh catch flown in straight from Shimonoseki, a prime fugu-fishing region. Try the house specialty of suppon (Japanese turtle) and fugu nabe, fugu sashimi, or fugu no arayaki (grilled head and cheeks). Menus change by season and reservations must be made two days in advance to order fugu.

As Japan's sumo heartland, Ryogoku is home to not just the Kokugikan wrestling arena and numerous beya (training stables), but also to plenty of restaurants specializing in chanko-nabe, the hotpot of meat, seafood, and vegetables eaten by sumo wrestlers. At Kappo, this hearty fare is served in a former training stable, complete with a practice ring is in the middle of the main dining room. Depending on the course you select, the hotpots can also be accompanied with sashimi, sushi, or tempura. Most nights there will also be some entertainment, whether that's a shamisen performance or retired wrestlers singing traditional songs.

Inside a 120-year-old former merchant house on the prominent Ichibangai shopping street, this casual eatery is good for a quick sit-down lunch or a to-go snack. It's known for its skewers of grilled, soy-basted dango (rice dumplings) and its indulgent parfaits, but it also serves bowls of more filling udon or imo soumen (thin, wheat-flour noodles thickened with local sweet potatoes).

The specialty here is shabu-shabu: thin slices of beef cooked in boiling water at your table and dipped in sauce. Kisoji, which has been serving the dish for more than 60 years, elevates the experience, with all the tasteful appointments of a traditional ryotei—private dining rooms with tatami seating (at a 10% surcharge), elegant little rock gardens, and alcoves with flower arrangements. The easiest way to order is to opt for a course, which range from ¥5,000 to ¥10,000. There are branches in Ginza, Shimbashi, Shinjuku, Ueno, and elsewhere as well.

Bouquets of flowers are lovely seasonal touches in the airy dining room of this restaurant, which was converted from a sento (public bathhouse) and still has the original high ceiling (built for ventilation) and the signs instructing bathers where to change. The specialty is the tonkatsu set—tender, juicy, deep-fried pork cutlets served with a tangy sauce, shredded cabbage, miso soup, and rice. There's usually a long line, and although it moves quickly, if you're in a rush, you can order something from the takeout window. Solo diners can jump the line to sit at the counter. There are also branches in the Hikarie building in Shibuya and the Daimaru department store by Tokyo Station.

Mihashi offers traditional Japanese sweets in a comfortable environment. The staff is attentive and helpful, making it the perfect place to try desserts you may have never tried before. Located next to, but not inside, Yaesu North Gate in Tokyo Station.

In business since 1887, Monzen Toraya is best known for its skewers of sweet kusa-dango rice dumplings, which come topped with red-bean paste and are a popular snack for visitors en route to Taishakuten Temple. The more substantial lunch menu features ramen, udon noodles, and rice bowls topped with seasonal tempura. For fans of the Otoko wa Tsurai Yo Japanese movie series, earlier films used Monzen Toraya as two different settings.

Sit down for a genuine taste of western Japan at this eatery serving savory okonomiyaki pancakes, as well as noodle dishes like yakisoba. It's inexpensive for the area, so expect a wait.