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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.
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.
In an area that teems with sushi bars, this one maintains its reputation as one of the best. Tsukiji Edo-Gin drapes generous slabs of fish over the vinegared rice rather than perching them demurely on top. The centerpiece of the main room is a huge tank where the day's ingredients swim about until required; it doesn't get any fresher than this. Set menus here are reasonable, especially for lunch, but a big appetite for specialties like sea urchin and otoro tuna can put a dent in your budget. One affordable way to do dinner is to sit at the counter and order the Edo nigiri set, where the chef serves his choice of sushi for a set price.
Tucked away in a side street, this friendly café takes its name from the little "turret" trucks that used to cart produce around the old Tsukiji Market. The owner, Kawasaki-san, serves a powerful espresso in ceramic sake cups but also creates Instagramable latte art, all for similar prices to the far less enjoyable Starbucks on the corner.
Not far from Tsukiji, Tsukishima (Moon Island) is a large man-made island known as the birthplace of delicious monjayaki: a thin batter is mixed with shredded cabbage and other ingredients, fried on a griddle built into the table, and eaten directly from the grill with metal spatulas. The main street in Tsukishima is filled with dozens of monjayaki establishments, but Yumeya is one of the best, an obvious fact when you spot the line of waiting patrons. Tried-and-true monjayaki eaters make it themselves at the table, but it can be a tricky endeavor—you need to form a ring of dry ingredients on the grill and pour the batter into the middle. If you're not feeling confident, servers can also make it for you at your table.
3–18–4 Tsukishima, Tokyo, Tokyo-to, 104-0052, Japan
03-3536–7870
Known For
Monjayaki cooked at the table
Popular monjayaki restaurant
Lively local vibe
Restaurant Details
Rate Includes: Closed Mon. and 3rd Tues. No lunch weekdays, No credit cards
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