Tokyo's Top 15 Must-Try New Restaurants

Japan’s beloved green tea, sencha, is making a stylish return at Tokyo Saryo. With a minimalist vibe reminiscent of a third-wave coffee shop, Tokyo Saryo invites you to sample various teas and watch each one brewed with meticulous pour-over techniques, similar to how a fine coffee would be prepared.

At this popular diner, fish burgers, crab croquettes, and anago (conger) hot dogs steal the show. Shinya Kudo, the former sushi chef behind the scenes, ensures top-notch quality with his culinary skills and industry connections. His laid-back yet edgy attitude is perfectly suited to the trendy Naka-Meguro area.

After a bumpy start and a necessary relocation, Mikkeller Tokyo is back in business. Nestled among the quirky pink shops on Shibuya’s Love Hotel Hill, this revamped, art deco-style venue boasts a mix of local craft brews and Mikkeller’s unique gypsy beers. Enjoy Scandinavian-inspired bites like frikadeller meatballs and smorrebrod open-faced sandwiches, while the party often goes on into the early hours.

Wagyu Mafia, originally a private supper club, gained fame with its gyu-katsu (breaded beef cutlet) restaurant, where wagyu options reach up to 20,000 yen ($200) for a chateaubriand steak sandwich. More affordable choices are available, including a 1,000-yen menchi (minced beef) sandwich. For those indulging, they also offer Opus One by the glass.

Kabi, named after the Japanese word for ‘mold,’ is the debut restaurant from Shohei Yasuda (formerly of La Cime, Kadeau in Copenhagen, and Tirpse) and his patissier wife, Kiriko Nakamura. Yasuda's tasting menus blend Japanese ingredients with Nordic and French influences — think cured fish wrapped in wasabi leaf, koji-infused pork, and an array of pickles and ferments, all paired with a diverse selection of natural wines and sake.

Yoshiteru Ikegawa, a yakitori master, has opened a new restaurant, Torikado, which presents a more refined experience compared to his Michelin-starred Torishiki. The menu at Torikado features an expanded range of side dishes served alongside premium Date Shamo chicken skewers. As always, the quality of the dishes is exceptional.

Another8 offers a vibrant experience with eight craft beer taps, an equal number of sake options, delicious bar snacks, substantial meat dishes, and energetic DJs. This lively spot, an extension of the well-loved Kyoto bar Before9, features a minimalist lounge vibe and a fun, relaxed atmosphere.

Yusuke Namai, acclaimed for his modern French dishes at Chic Peut-etre, has elevated his culinary artistry even further at his own restaurant. His inventive and artfully presented tasting menus showcase his warm personality, counterbalancing the understated gray decor.

Renowned chef Eneko Atxa has brought his celebrated modernist cuisine to Tokyo, offering locals the chance to experience the same innovative dishes that earned him three Michelin stars at Azurmendi in Spain’s Basque Country. Alongside the main dining room featuring his famous truffled egg, there's a separate ground-floor bar. Tokyo now enjoys excellent pintxos paired with top-notch txakoli and rioja wines.

Tomoharu Shono's latest creation in Tokyo is a groundbreaking mix of laboratory and dining experience. This eight-seat counter restaurant features Shono’s innovative “farm-to-bowl” noodles, crafted from freshly stone-ground wheat. His signature shio ramen boasts scallops, bottarga, and tuna-filled wontons. As the street sign boldly states, this is truly a “bowl for tomorrow.”

In Tokyo, pizzaiolos apply the same level of dedication and expertise as sushi masters, with Tsubasa Tamaki leading the charge. After honing his craft at the prestigious Savoy, Tamaki has refined his unique baking style and techniques, making his pizzas some of the finest in Tokyo. PST also offers an array of appetizers and pastas, featuring spices and tropical ingredients from his Okinawan heritage.

Jun Kurogi, previously with Kyo-Aji and a former Iron Chef, has relocated uptown. While fans will miss the charm of the old geisha house venue in Yushima, his new sophisticated location in Daimon better complements his refined and seasonal Japanese multi-course dining.

Hiroyuki Sato returns with Hakkoku, his new venture after leaving Tokami, where he earned a Michelin star. This elegant new venue features three intimate counters, each with only six seats. The menu focuses exclusively on over 30 exquisite pieces of nigiri and maki, with no tsumami (starters) offered.

Shin Harakawa makes his return with the Blind Donkey, a new venture after leaving his popular restaurant Beard in Meguro over a year ago. Partnering with Jerome Waag, formerly head chef at Chez Panisse, the Blind Donkey blends bistro and Californian influences, champions sustainable farming, offers natural wines, and provides a relaxed atmosphere—an oasis from the bustling bars near Kanda Station.

Chef Satoshi Furuta, who gained recognition after moving from Gifu to Tokyo, has quickly made a name for himself with his exceptional blend of French and Chinese cuisines. His tasting menus, featuring top-quality Japanese ingredients like abalone, French lamb, and Gifu ham consommes, always conclude with his renowned shaoxingjiu gelato. This sophisticated yet unpretentious six-seat counter in Ginza has become one of Tokyo's most sought-after reservations.