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The culinary specialty of the Narita area is freshwater eel (unagi), and there are plenty of places to try it along Naritasan Omotesando. Close to Naritasan, Kawatoyo has been in business for more than 100 years, serving a classic called unajo, chargrilled eel slathered in a savory soy-based sauce and served over rice. Tradition says the dish is good at fighting fatigue. Because nothing is wasted, you can also order eel liver soup and deep-fried eel bones.
386 Nakamachi, Narita, Chiba-ken, 286-0027, Japan
Known For
- Char-grilled eel
- Historic establishment
- Interesting sides such as fried eel bones
Restaurant Details
Rate Includes: No dinner
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$$$$ | Minato-ku |
The specialty here is shabu-shabu: thin slices of beef cooked in boiling water at your table and dipped in sauce. Kisoji, which has been serving the dish for more than 60 years, elevates the experience, with all the tasteful appointments of a traditional ryotei—private dining rooms with tatami seating (at a 10% surcharge), elegant little rock gardens, and alcoves with flower arrangements. The easiest way to order is to opt for a course, which range from ¥5,000 to ¥10,000. There are branches in Ginza, Shimbashi, Shinjuku, Ueno, and elsewhere as well.
3–10–4 Akasaka, Tokyo, Tokyo-to, 107-0052, Japan
Known For
- Elegant atmosphere
- Melt-in-your-mouth beef
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$$$ | Shibuya-ku |
Converted from a sento (public bathhouse), Maisen still has the old high ceiling (built for ventilation) and the original signs instructing bathers where to change, but now bouquets of seasonal flowers transform the large, airy space into a pleasant dining room. Maisen's specialty is the tonkatsu set: tender, juicy, deep-fried pork cutlets served with a tangy sauce, shredded cabbage, miso soup, and rice. There is usually a long line, but it moves quickly. Solo diners can jump the line to sit at the counter. Those who want to keep their taste buds sharp should try for the nonsmoking rooms upstairs. There are also branches in Hikarie building in Shibuya and the Daimaru department store by Tokyo Station.
4–8–5 Jingumae, Tokyo, Tokyo-to, 150-0001, Japan
Known For
- Retro-chic decor
- Hearty lunch sets
- Succulent deep-fried pork
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$ | Chiyoda-ku |
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.
1−9−1 Marunouchi, Tokyo, Tokyo-to, 100-0005, Japan
Known For
- Meiji-era anmitsu dessert
- Unlimited green tea refills
- Generous helping of fruit
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$$ | Setagaya-ku |
On one of Shimokitazawa's main shopping streets you'll find one of the areas many curry shops with an open and airy front, and both table and counter seating (in case you want to watch them cook). Unlike many Japanese curries, these tend to be heavier on the vegetables.
3-34-2 Kitazawa, Tokyo, Tokyo-to, Japan
Known For
- Japanese curries with the freshest ingredients
- Adjustable spice levels
- Creative additional toppings to customize your meal
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Recommended Fodor’s Video
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$ | Katsushika-ku |
In business for more than a century, Toraya is best known for its skewers of sweet kusa-dango rice dumplings, which come topped with red-bean paste and are a popular snack for visitors on route to Taishakuten Temple. If you want to stay for lunch, you'll also find a more substantial menu, with ramen, udon noodles, and tempura on rice.
7-7-5 Shibamata, Tokyo, Tokyo-to, 125-0052, Japan
Known For
- Kusa-dango rice dumplings
- Ramen
- Tempura on rice
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$$ | Chiyoda-ku |
Sit down for a genuine taste of western Japan. The Kiji chain serves savory okonomiyaki, as well as other noodle dishes unique to its stores. It is inexpensive for the area, so expect a bit of a wait.
2–7–3 Marunouchi, Tokyo, Tokyo-to, 100-0005, Japan
Known For
- No reservations and a line
- Okonomiyaki
- Smoky, fun ambience
Restaurant Details
Rate Includes: No reservations
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$$$$ | Chuo-ku |
The main draw at Oshima is sampling the Kaga ryori cooking of Kanazawa, a small city on the Sea of Japan known for its rich craft traditions. Waitresses dress the part in kimonos of Kanazawa's famous Yuzen dyed silk, and Kutani porcelain and Wajima lacquerware grace the exquisite table settings. As you'd expect from waterfront cuisine, seafood at Oshima is superb, but don't ignore the specialty of the house: a stew of duck and potatoes called jibuni. Kaiseki full-course meals are pricey, but the kaiseki lunch course costs about a third less.
5–8–20 Ginza, Tokyo, Tokyo-to, 104-0061, Japan
Known For
- Excellent seafood from the Sea of Japan
- Jibuni (duck and potato stew)
- Affordable introduction to kaiseki dining
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$$$$ | Chuo-ku |
Japan enjoys a special reputation for its lovingly raised, tender, marbled domestic beef, and if your budget can bear the weight, Rangetsu serves excellent dishes with this beef as a star ingredient. Try the signature shabu-shabu or sukiyaki course for a primer. For a blowout celebration, call ahead to reserve a private alcove, where you can cook for yourself or have a kaiseki meal brought to your table by kimono-clad attendants. Although dinner can damage the wallet, there is also a good variety of lunch sets available for a quarter of the price.
3–5–8 Ginza, Tokyo, Tokyo-to, 104-0061, Japan
Known For
- Succulent snow crab
- Over 140 kinds of sake
- Semiprivate dining rooms
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$$$ | Shinjuku-ku |
Tokyoites love unique dining experiences and their own history—they can revel in both in this eatery, which is a tribute to Ryoma Sakamoto, a young hero who died while helping overthrow the feudal Tokugawa Shogunate in the 1860s. When you enter from the ultramodern streets of Shinjuku, slide off your shoes, stash them in a wooden locker, and walk by a statue of the sword-wielding Sakamoto as you step into the Japan of the past. You can sit in the main dining hall, which resembles a bustling historic inn, or you can phone ahead to reserve a private tatami-mat dining room. The cuisine also harkens back to the traditional rural cooking, popular before Japan opened up to the West. The house specialty is seiro-mushi, a bamboo box filled with carefully arranged seafood, poultry, or meat, steamed over a pot, served piping hot, and quickly shared with everyone at the table.
1–4–2 Nishi-Shinjuku, Tokyo, Tokyo-to, 160-0023, Japan
Known For
- Traditional cooking
- Varied set menus
- A flashier version of a traditional izakaya
Restaurant Details
Rate Includes: No lunch
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$$$ | Chuo-ku |
With roughly 130 varieties of sake from all over Japan available by the carafe, Sake no Ana (literally, "the sake hole") has its own sake sommelier, Sakamoto-san, who can help diners make a selection. Though most sake-specialty restaurants are open only for dinner, Sake no Ana is also open for lunch. The food is classic izakaya fare, and at lunchtime there are hearty donburi dishes, large bowls of rice topped with seasonal sashimi or beef simmered in a sweet soy broth.
3–5–8 Ginza, Tokyo, Tokyo-to, Japan
Known For
- In-house sake sommelier
- Welcoming atmosphere, even for those new to sake
- Simple, hearty food
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$$ | Shibuya-ku |
At this do-it-yourself restaurant for okonomiyaki (a kind of savory pancake made with egg, meat, and vegetables), you choose ingredients and cook them on the teppan (grill). Okonomiyaki is generally easy to make, but flipping the pancake to cook the other side can be challenging—potentially messy but still fun. Fortunately you're not expected to wash the dishes. Okonomiyaki literally means "as you like it," and unlike most Okonomiyaki joints you can experiment with your own recipe here, if you opt for the all-you-can-eat deal. But if you're feeling uninspired, you can always default to the house special, sakurayaki (with pork, squid, and onions) or monjayaki (a watered-down Tokyo variation of okonomiyaki).
3–20–1 Jingumae, Tokyo, Tokyo-to, 150-0001, Japan
Known For
- Cooking at your table
- Artsy, DIY interior
- Vegetarian, vegan, and gluten-free options
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$$ | Setagaya-ku |
What's a soup curry? You'll find out when you customize your order sheet by choosing your curry (bacon and cabbage, mushroom, or chicken); your soup base (tomato, shrimp, or "Japanese," the base to many soupy Japanese foods); your preferred spice level (from 0–7); optional toppings like avocados, an egg, or fried mushrooms; and finally the amount of rice you'd like with your soup.
Kitazawa 2-8-8, Tokyo, Tokyo-to, Japan
Known For
- Curries you can customize
- Vegetables from Hokkaido
- Crispy fried chicken wings in the soup
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$$ | Chiyoda-ku |
It can be hard to find a vegan restaurant in Tokyo, but T's thick and tasty, meat-free ramen satisfies that craving. Choose your soup base, from sesame to citrus flavors, and get a side of the vegetable dumplings—not to be missed. The restaurant is situated behind the barriers of Tokyo Station, so you'll need to be in transit to try.
1–9–1 Marunouchi, Tokyo, Tokyo-to, 100-0005, Japan
Known For
- Vegan ramen
- Seasonal set meals
- A lunch break between stations
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$$ | Chuo-ku |
This yakitori (grilled chicken) restaurant is an ideal place for a short stop inside Ginza. Skewered chicken breasts, small salads, and sausages are sure to put a smile on the face of even the weariest shopper. There's also beer, whiskey highballs, and sake on the menu.
7–2 Ginza, Tokyo, Tokyo-to, 104-0061, Japan
Known For
- Char-grilled chicken skewers (yakitori)
- Opens daily from 5 pm to 6 am
- Cheap whiskey highballs
Restaurant Details
Rate Includes: No lunch
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$$ | Chuo-ku |
Takeno Shokudo is a neighborhood restaurant that does nothing but the freshest and the best—big portions of it, at very reasonable prices. Sushi and sashimi are the staples, but there's also a wonderful tendon bowl with shrimp and eel tempura on rice. À la carte prices are not posted because they vary with the costs that morning in the Toyosu Market. Reservations can only be made for large parties, or if you plan to dine before 6:30 pm.
6–21–2 Tsukiji, Tokyo, Tokyo-to, 104-0045, Japan
Known For
- Cheap, delicious seafood
- Popular with locals
- A menu based on what the cooks found in the market that morning
Restaurant Details
Rate Includes: Closed Sun.
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Yakitori and other char-grilled skewers of meat and vegetables are the name of the game at this smart izakaya that gets consistently excellent reviews from locals. To wash that down are highballs, draft lager, and a good selection of local sakes. And if you want the easy ordering option, consider one of the courses, which include multiple skewers plus a few side dishes such as tofu.
1-34-2 Kichijoji Honcho, Musashino, Tokyo-to, 180-0004, Japan
Known For
- Char-grilled yakitori
- Good sake selection
- Japan-made wine
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$$$$ | Chuo-ku |
Occupying a mysterious place between traditional sushi counter, tapas bar, science lab, and magic show, this award-winning restaurant breaks new ground. In full view of diners, the team of chefs assemble a small parade of bite-size morsels in surprising texture and flavor combinations. There are only eight seats, and seatings are at 6 and 8:30 only (plus 1 pm on weekends), so reserve as early as possible.
2–1–1 Nihonbashi, Tokyo, Tokyo-to, 103-8328, Japan
Known For
- A playful take on fine dining
- Exclusive, intimate atmosphere
- Watching the chefs is almost as good as the food itself
Restaurant Details
Rate Includes: No lunch weekdays, Reservations essential
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$$ | Asakusa |
Here's a restaurant that's run like a formal ryotei (traditional Japanese restaurant focused on luxury) but has the feel of a rough-cut izakaya (Japanese pub). Neither inaccessible nor outrageously expensive, Tatsumiya is pleasantly cluttered with antique chests, braziers, clocks, lanterns, bowls, utensils, and craftwork, some of it for sale. The evening meal is in the kaiseki style, meaning multiple courses are served; tradition demands that the meal include something raw, something boiled, something vinegary, and something grilled. The kaiseki dinner is served only until 8:30, and you must reserve ahead for it. Tatsumiya also serves a light lunch, plus a variety of nabe (one-pot seafood and vegetable stews, prepared at your table) until 10. The pork nabe is the house specialty.
1–33–5 Asakusa, Tokyo, Tokyo-to, 111-0032, Japan
Known For
- Excellent one-pot dishes
- Pork nabe
- Traditional decor
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$$$$ | Minato-ku |
The entrance here may make you feel as if you are stepping into a nondescript office, but once inside you will get a front-row seat for some professional and exceptional frying (and even some private tables if you want a truly luxe experience). The tempura here is excellent for dinner, but the lunch sets are reasonably priced (one-third to half the cost of dinner) yet can still give you a proper tempura experience. You can also order additional individual pieces à la carte or as recommended by the chef.
2-7-13 Kitaaoyama, Tokyo, Tokyo-to, Japan
Known For
- Elaborate lunch and dinner sets
- An airy atmosphere
- Fresh, seasonal ingredients
