The 38 Must-Visit Restaurants in Tokyo

Start your day rejuvenated with a traditional Japanese breakfast at Yakumo Saryo. Crafted by architect Shinichiro Ogata, this teahouse offers a serene environment for a mindful morning. The asacha (morning tea) breakfast set features an assortment of teas, porridge, fish, pickles, miso soup, and delightful wagashi (sweets) to conclude your meal. Reservations are necessary.

Located just a short walk from Shinjuku Station, L’ambre has been welcoming guests since 1950, transporting them to a classic kissaten. The cafe features a lofty ceiling, plush red velvet seating, and soothing classical music, creating an ideal setting for enjoying coffee beverages, pizza toast, tuna and egg sandwiches, and a variety of cakes. Nostalgic menu highlights include coffee jelly with ice cream and whipped cream, along with a refreshing melon soda float.

While Tokyo boasts numerous soba specialists, few can match the exceptional flavor and satisfaction found at Tamawarai. Here, every batch of noodles is handcrafted — the dough is mixed, rolled, and cut by hand, using buckwheat that the restaurant cultivates. The accompanying dishes, like soba miso and rich, creamy yuba (tofu skin), are crafted with equal dedication. Reservations are not accepted, so even though the restaurant is tucked away in a residential area between Shibuya and Harajuku, be prepared to wait in line for up to an hour.

No trip to Tokyo is truly complete without visiting a depachiku — the food halls located in the basements of most department stores. Isetan in Shinjuku stands out for its gourmet elegance, showcasing local wagashi (Japanese sweets) alongside pastries from renowned chefs like Sadaharu Aoki, Jean-Paul Hévin, and Pierre Hermé. Enjoy a casual meal at the in-house open kitchen or grab a bento to enjoy in the rooftop garden.

Manma, a cozy onigiri (rice ball) shop, is located beneath the Shinjuku Isetan department store. While onigiri are a beloved comfort food, what sets Manma apart are its distinctive fillings: favorites include a “mother and child” combo of grilled salmon with sujiko salmon roe, seasoned ground meat with cured egg yolk, and bacon paired with cream cheese. The only side dishes you need are miso soup and tsukemono (pickles). Casual counter seating allows diners to watch the staff craft oversized rice balls. Be prepared for a wait, but you can also opt for quick takeout to enjoy an impromptu picnic at nearby Shinjuku Gyoen park.

Chef Yuki Motokura transitioned from a traditional Japanese kitchen to launch Pizza Marumo. He describes his pizzas as neither Neapolitan nor Roman, but rather as Tokyo-style. The charred crust has a texture reminiscent of freshly grilled mochi rice cakes, a beloved comfort food among Japanese diners. The menu is extensive, featuring wagyu carpaccio, oven-roasted veggies, and a variety of pizzas, including classic options and innovative Japanese-style creations that incorporate umami-rich ingredients like katsuobushi (smoked skipjack tuna flakes), kombu (kelp), shiitake mushrooms, and soy-marinated tofu that has a cheesy-like quality.

Chef Zaiyu Hasegawa's bold move to relocate Den from its legendary Jimbocho spot has proven to be a tremendous success. The restaurant boasts two Michelin stars and ranks first in Asia on the World's 50 Best Restaurants list. The cuisine is both innovative and deeply satisfying, blending playful, daring concepts with Japan's esteemed kaiseki tradition. Diners can look forward to appetizers featuring foie gras, salads with ants, and the chef's renowned Dentucky Fried Chicken.

Grillmaster Takashi Imai’s eponymous yakitoriya is spacious, modern, and stylish. Every seat offers a view of his expansive open kitchen, allowing guests to watch him work over the main charcoal grill. In addition to exceptional chicken skewers, Imai often features a selection of premium meats, including French pigeon. His second grill showcases a variety of grilled vegetables, complemented by an impressive natural wine list.

Tokyo is renowned for its exceptional French cuisine, in part due to local chefs training with some of the world’s finest, like Shinobu Namae at L’Effervescence, who learned from Michel Bras and Heston Blumenthal. The restaurant has garnered a loyal following for its emphasis on high-quality ingredients, seasonal awareness, and dedication to excellent service, all set in a serene location. Tip: Lunch offers particularly good value.

Butagumi stands unparalleled in Tokyo for its tonkatsu (breaded deep-fried pork), served in a charming two-story traditional house that's been around for 60 years. Here, you can indulge in premium cutlets sourced from a selection of heirloom breeds, perfectly fried to a golden crisp and accompanied by a mound of finely shredded cabbage and a rich, house-made Worcestershire-style sauce.

Yoshihiro Narisawa honed his skills under culinary legends such as Paul Bocuse, Frédy Girardet, and Joël Robuchon. At his eponymous restaurant, he marries French haute cuisine with a deep appreciation for Japanese ingredients, creating a distinctive culinary style. Offering innovative dishes like soil soup (yes, you read that right) and Okinawan sea snake broth, alongside exquisite langoustine and wagyu beef, he truly deserves his two Michelin stars and a place on the World’s 50 Best Restaurants list.

Sake enthusiasts gather at Marie Chiba’s Eureka sake bar, which boasts an impressive selection featuring labels like Senkin, Aramasa, and Raifuku. Enjoy a glass alongside sake-paired small dishes such as a smoked jammy egg topped with squid ink mayo, blue cheese ham katsu, and crab cream croquettes. As a trained sake sommelier, Chiba provides expert pairing recommendations and can warm the sake to enhance its flavors. With only twelve counter seats available, it's wise to reserve ahead or try your luck for a tachinomi (standing drink spot).

At Sushi Yuu, second-generation chef Daisuke Shimazaki crafts traditional Edomae sushi in a serene residential area near the bustling Roppongi district. Unlike some high-end sushi restaurants that can feel overly formal, akin to libraries or churches, Chef Shimazaki creates a welcoming atmosphere for all guests, communicating in English, Russian, Italian, and Japanese. The dining experience begins with seasonal appetizers like grilled Pacific mackerel and simmered yellowtail, followed by a delightful assortment of nigirizushi. Sushi Yuu is particularly renowned for its exceptional tuna, sourced from one of the top vendors at Toyosu Market.

Bricolage features a collaboration of renowned chefs, including chef Shinobu Namae from the three-Michelin-starred L’Effervescence, who crafts the soups and salads. Baker Ayumu Iwanaga, hailing from Osaka’s Le Sucré-Coeur, provides delicious sourdough, baguettes, and pastries, while Kenji Kojima of Fuglen supplies the coffee. Guests can enjoy tartines and sandwiches served on charming vintage blue and white dishes, alongside rare outdoor seating for Tokyo. Bricolage also operates a takeaway location at Shibuya Station’s Tokyu Food Show.

Chef Daisuke Nomura specializes in modern shojin ryori, a vegetarian Buddhist cuisine, positioning his restaurant Sougo in the Roppongi district to attract the younger, international demographic living and working nearby. The highlight of the menu is the sesame tofu, either fried or grilled for a luxuriously silky texture. Diners can also enjoy a diverse selection of land and sea vegetables, as well as traditional shojin ingredients like fu (wheat gluten) and yuba (soy milk skin). For those interested in deepening their understanding of Japanese cuisine, classes are offered at Tokyo Cook, located within the restaurant.

Akomeya is the go-to destination in central Tokyo for high-quality rice, regional food products, essential kitchenware (including traditional earthenware donabe pots), and stylish tableware. The standout feature is the casual in-store Mytoury, Akomeya Shokudo, where you can enjoy simple set meals comprising rice, miso soup, pickles, and main dishes like deep-fried fish and scallops. Don’t miss the kakigori shaved ice, available with toppings such as chocolate and rum-soaked raisins, along with a selection of teas, including yuzu green tea and lemongrass hojicha roasted green tea.

Kaiseki, Japan's exquisite and hyper-seasonal traditional cuisine, reaches its pinnacle in Kyoto, largely thanks to its superior water quality. Chef Yoshihiro Murata circumvents the challenges of Tokyo's water by transporting soft water from Kyoto to the Akasaka location of his acclaimed Kikunoi, ensuring that his dashi soup stock is consistently exceptional. In this serene and secluded atmosphere, it's easy to feel like you've escaped the hustle and bustle of the city. At lunchtime, Kikunoi also features more approachable and budget-friendly bento options.

A stunning L-shaped counter crafted from a 500-year-old Mongolian oak tree sets the perfect backdrop for an omakase experience featuring craft cocktails at Bar Gen Yamamoto. The namesake owner returned from New York specifically to create drinks that resonate with Japanese flavors. These cocktails, made with spirits and sake, are intentionally low in alcohol to showcase the essence of seasonal ingredients, including fruits and vegetables like fava beans and sweet corn. They are elegantly served in a variety of striking glassware on trays adorned with flowers or greenery. With only eight seats available, this intimate bar offers a serene space to appreciate the art of drinking.

At Sumibiyakiniku Nakahara, owner Kentaro Nakahara meticulously selects the finest wagyu, expertly grilling the best cuts over charcoal burners integrated into your table. In addition to his seven-item yakiniku tasting menu, be sure to try the beef 'prosciutto,' the tartare, and his renowned grilled tongue, which requires advance reservations. While yakiniku is typically a casual dining experience, here it is presented in a chic, clean, and smoke-free environment—free from both cigarettes and grill smoke.

The creators of Central in Lima, Peru—awarded the title of the world's best restaurant in 2023 by the World’s 50 Best group—launched Maz in 2022 in Akasaka. Chef Santiago Fernandez leads the menu, which, like Central, emphasizes the rich biodiversity of local ingredients, sourcing about 80 percent from Japan. Fernandez describes his culinary approach as one that honors nature, utilizing unique ingredients such as junsai (watershield), various sea vegetables like hijiki and umibudo (sea grapes), and a vibrant selection of seafood including uni, octopus, and shellfish. The dessert menu offers a creative exploration of cacao in its many forms.

Exploring the former geisha district of Kagurazaka is always rewarding, particularly as twilight envelops its charming narrow streets. This experience is heightened if you have a reservation at Ishikawa for a lavish, multicourse kaiseki dinner. Chef Hideki Ishikawa's exquisite cuisine, exceptional ingredients, and warm hospitality have rightfully earned him three Michelin stars and a legion of fans globally.

At Tenko, fresh vegetables and seasonal seafood from Tokyo Bay are expertly battered and fried into tempura, a hallmark of Tokyo cuisine. Nestled in the quiet backstreets of Kagurazaka, this former geisha teahouse is helmed by second-generation chef Hitoshi Arai, a virtuoso in crafting light and airy tempura. Each piece is served immediately after frying, and it's recommended to try some with salt rather than dipping sauce to maintain the crispy texture. Part of the charm is the sound of tempura bubbling in the hot oil.

Opened in 2023, Azabudai Hills is an apartment and retail complex located in the city center, featuring over 100 dining options and the Teamlab Borderless museum. This vibrant hub offers something for every palate, including the acclaimed two-Michelin-starred Florilège and a second branch of Sushi Saito, providing a coveted chance for reservations. Notable mentions include Arabica Kyoto for coffee, Kawamura for tonkatsu, Pelican Café for ham katsu sandos, Sembikiya fruit parlor for extravagant parfaits, Shogun Burger for wagyu burgers, and Sobamae Yamato for soba and small plates perfect with sake.

At Bar Meijiu, music and cocktails blend seamlessly as Keisuke Matsumoto crafts custom drinks tailored to each guest's preferences. After a brief chat about flavors — whether you're craving something fruity, sparkling, or even a coffee-based concoction made from house-roasted beans — Matsumoto transforms into a mixology wizard from his compact booth. He also curates a diverse collection of records, primarily focusing on jazz. Don't overlook the delicious non-alcoholic options available, too.

Surrounded by a stunning traditional garden, Tofuya Ukai features a low-rise complex of private dining rooms that transport you to the pre-modern era of Tokyo. The multicourse dining experience begins with intricate appetizers, such as artisan tofu served in hot pots during winter or chilled in summer, and concludes with fish or meat grilled right at your table.

The tori paitan, a creamy chicken broth ramen, offers a rich and comforting experience reminiscent of grandma’s chicken soup. The broth clings to thin, straight noodles as you slurp. At Kagari, seasonal vegetables like watermelon radish, snap peas, and kabocha squash adorn the dish, rotating throughout the year. Enhance the umami-rich soup by adding grated ginger, fried garlic, and vinegar from the counter. The main Ginza location is nestled on a quiet pedestrian street, while the sister shop at Roppongi Hills (Minato-ku, Roppongi 6-4-1) offers a less crowded experience.

Sachiko Tsukuda crafts her distinctive wagashi (traditional sweets) designed to complement sake. Nestled in the trendy Yanesen district, her salon has gained a devoted following among both wagashi and sake enthusiasts. Tsukuda's hallmark is a contemporary version of dorayaki, where she enhances the classic pancakes—usually filled with sweet azuki bean paste—by incorporating seasonal jams like rhubarb or kumquat. She also creatively includes vegetables in her confections, such as jelly cakes made from burdock root or red turnips.

At Est, chef Guillaume Bracaval creates contemporary French dishes using 95 percent locally sourced ingredients. Located in the Four Seasons Hotel Tokyo at Otemachi, this Michelin-starred restaurant offers a range of tasting menus that include exquisite options like monkfish paired with house-made yuzu kosho, kombu-cured flounder, corn flan gazpacho, and pickled zucchini with tomato paste and nasturtiums. Wine lovers will appreciate the Japanese wine selection, showcasing unique varietals such as muscat bailey A and koshu, while sommeliers can also suggest sake pairings. The meal concludes with delightful sweets from pastry chef Michele Abbatemarco, featuring treats made with honeys from various regions of Japan.

Part of the shinkansen (bullet train) experience is savoring a bento and green tea (or sake, if preferred) while enjoying the scenic views. Located within Tokyo Station, Ekibenya Matsuri offers approximately 170 regional ekiben, bringing a delightful array of flavors from across Japan. The colorful offerings include rice topped with sashimi, wagyu beef, and yakitori grilled chicken skewers, along with a unique gyutan beef tongue bento featuring a pull-string activated warming device, ensuring a hot meal during your journey. The shop opens at 5:30 a.m. for early travelers.

British chef Daniel Calvert, with experience at Epicure in Paris and Per Se in New York, previously held the head chef position at Belon in Hong Kong. His sophisticated modern French cuisine masterfully blends Japanese ingredients like sake lees, Hokkaido scallops, and hotaru ika (firefly squid). Highlights include osetra caviar paired with avocado and sudachi citrus, and kinki (thornyhead fish) with crispy skin served in saffron bouillabaisse. Nestled within the Four Seasons Marunouchi near Tokyo Station, the restaurant boasts exceptional service and a comprehensive wine selection.

Interior designer Shinichi Ogata has significantly enhanced Japan’s green tea culture through his Higashiya wagashi (confectionery) shops. His flagship location serves as a serene retreat amidst the bustling central Ginza, where the traditional wabi-sabi aesthetic is beautifully reimagined. Enjoy premium teas, seasonal treats (including kakigori ice in summer), and light multicourse meals while you recharge your spirit.

Hanayama is renowned for its oni himokawa udon, which are uniquely thin and flat, served in charming tanuki raccoon-shaped bowls. This fifth-generation establishment hails from Gunma, a region celebrated for its flour but particularly famous for its delicate udon rather than himokawa. Additionally, Hanayama excels in tempura, so don't miss out on trying their juicy maitake mushrooms or shrimp. They also have a new branch at Haneda Airport, where you’ll find a shorter wait than at the Ginza location.

The renowned Tsukiji wholesale market has finally completed its long-awaited relocation to Toyosu. However, the Outer Market — a bustling maze of narrow streets known as Jogai — remains intact. Here, alongside sushi counters and ramen stalls, you can explore shops offering everything from fresh seafood and katsuobushi (bonito flakes) to traditional knives and ceramics.

Since 2014, Roman chef Daniele Cason has been delighting patrons with Roman-style pizza crafted from a unique blend of five organic Italian flours and 80 percent Italian water. The dough undergoes a 48-hour fermentation process, resulting in a light and airy crust. This pizza has earned the title of the best in Asia on the 50 Top Pizza list, and Cason was honored as the 2022 pizza-maker of the year by an esteemed Italian awards organization. The restaurant, located on the 38th floor of the Mandarin Oriental hotel in the serene Nihoni district, features just eight seats at a marble counter overlooking the open kitchen and pizza oven. Dinner is served omakase-style with two seatings, allowing diners to savor eight different pizzas. The meal begins with a pizzino topped with mascarpone, fior di latte cheese, olive tapenade, and truffles, which is a must-order at lunch as well. Seasonal toppings highlight Japan’s diverse offerings, including sansai (mountain vegetables), Nagano prosciutto, and fresh figs from Sado Island.

The Tsukishima neighborhood is lined with numerous shops that specialize in monjayaki, a local dish reminiscent of Osaka’s okonomiyaki. Each shop has a similar setup: diners choose from various fillings like mentaiko (spicy pollack roe), mochi, and cheese, then cook the monja themselves on a large iron plate embedded in the table using a small spatula. The key is to spread the mixture thinly and wait for it to crisp (staff are happy to demonstrate the correct technique). Enjoying this dish with a chilled beer makes for a delightful meal. In the evenings, the street becomes pedestrian-only, creating a vibrant atmosphere that draws both locals and tourists. It’s a good idea to wander around and enter the first shop that feels inviting.

Situated in a charming low-rise building within a traditional area, Imahan is one of Tokyo’s oldest and most beloved establishments for beef dishes. Offering shabushabu, sukiyaki, teppanyaki, and steak, each dish is prepared with classic elegance and skill. Reserve a private room for an extensive omakase experience—simply select your preferred provenance and grade of wagyu, then unwind as the attentive, kimono-clad staff cater to your needs.

No one prepares unagi (freshwater eel) quite like Obana. Their kabayaki—eel fillets that are steamed, charcoal-grilled, and brushed with a luscious, sweet-savory glaze—has been crafted using a recipe dating back to the shogun era. Be prepared for long waits (especially on weekends) to enjoy dining on a hard floor (with thin cushions) at low communal tables, and then a further wait as they meticulously prepare and cook the eel to order. However, the wait is truly rewarding, as Obana's unagi is widely regarded as the finest in the city.

This spacious venue is the sister location of the renowned Koffee Mameya Kakeru in Omotesando. The cafe specializes in coffee flights, which may feature a pour-over, an espresso, a latte, and various mocktails, all highlighting different nuances of the same bean. Guests can also order drinks individually, including unique spiked coffee cocktails in the evenings. The decor is modern, with sleek wooden chairs and a U-shaped limestone counter, while the knowledgeable staff, dressed in white lab coats and bowties, are both professional and approachable. Reservations are a must.