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Tokyo restaurants

In accordance with the Buddhist way, one should always maintain an open mind when experiencing the culinary whirlwind of Tokyo cuisine. Even veteran foodies will be surprised by what ends up on their plate. The sprawling Tsukiji Fish Market is the source for all things fishy, and if it swims in the sea, some Tokyo chef has found a way to cook it into a tasty meal. As well as endless sushi/sashimi, there's also squid, octopus, stingray, eel, crab, sea urchin, and sea grapes. An equal zeal for meats and vegetables complements this seafood obsession—think yam paste, nose-burning curries, sukiyaki (strips of beef or pork simmered shabu-shabu style and then dipped in raw egg for an artery-hardening bite), yakitori (skewers of grilled chicken gizzards, cartilage, heart, other bird bits), and noodles of all varieties, with a special emphasis on soba and ramen. This sense of adventure, tempered with an appreciation for high-grade ingredients and a culture that insists on perfection, has turned Tokyo into a culinary force to be reckoned with, beating out New York, Paris, and London in the Michelin-star race since 2007. The fact that most menus are written exclusively in Japanese further adds to the appeal of this culinary capital. Be fearless, be bold, even if you're not exactly sure what you just ordered. But avoid the tempting novelty of kaiten sushi (dishes served on conveyor belts) unless you know how long those pieces of raw fish have been making the rounds.

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Aburiya, Aoyama-Omotesando

An oasis of calm in the middle of a bustling fashion-boutique district, Aburiya moves at a gentler pace than the rest of the city. Most of the food is slowly...more

Editors' Pick
Araki, Ginza

If the three-star Michelin rating doesn't convince you of Araki's place among the top tier of sushi spots, the hordes of devoted fans who followed the...more

Editors' Pick
Aronia de Takazawa, Akasaka

Meals don't get more intimate than at Aronia de Takazawa, and not just because its dining room holds only two tables. Chef Yoshiaki Takazawa prepares his French...more

Editors' Pick
Aroyna Tabeta, Marunouchi

This tiny shop wedged under the Yamanote-sen train tracks feels like a street-food stall in downtown Bangkok. The aromas of fish sauce and fried garlic and...more

Editors' Pick
Cicada, Nishi-Azabu

The extensive tapas-style menu here draws on Spanish, Italian, Greek, and Moroccan influences. Assemble your components into a full pan-Mediterranean meal, or...more

Editors' Pick
Dachibin, Koenji

The food of Okinawa—Japan's colorful slice of the tropics—is hypertrendy in Tokyo at the moment, but this lively pub-style spot predates the fad by...more

Editors' Pick
Gesshinkyo, Harajuku

The chef at Gesshinkyo has created his own rusticated version of shojin-ryori (Buddhist vegetarian cuisine), using exotic vegetables and grains from all over...more

Editors' Pick
Ippudo, Ebisu

The drawing card at this popular chain is the spicy, extrarich noodle broth made from long-simmered pork bones (hey, no one claimed that ramen was health...more

Editors' Pick
Itasoba Santouka, Sangenjaya

Those seeking a break from fluorescent-lit, hole-in-the-wall noodle shops will feel right at home at this soba restaurant in Sangenjaya (a tony neighborhood...more

Editors' Pick
Kaduya, Meguro

This unassuming restaurant in a quiet Meguro neighborhood is well-known among ramen and dumpling aficionados, and worth the subway or taxi ride from the city...more

Editors' Pick
Results 1-10 of 21  |   1 2 3 next
Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.



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