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The 30 Best Tokyo Restaurants 

Across all styles and price points. 

Less than 70 years ago, the population of Tokyo was under three million. Fast forward to today, and it is the largest metropolitan area in the world with around 160,000 restaurants (that have over 350 Michelin stars collectively). From tempura to sushi, yakiniku to multi-course kaiseki, it's hard to know where to start—not to mention how to get reservations

Here at Journy, we've planned thousands of trips to Japan—Tokyo included—and have developed deep local knowledge on the city's best restaurants, from fine dining to casual/family-friendly. Below are 30 of our favorites.

1Tempura Fukamachi


2-chōme-5-2 Kyōbashi, 中央区 Chuo City, Tōkyō-to 104-0031, Japan
Fukamachi is one of the best tempura spots in Tokyo — with a Michelin star and Tabelog silver status to prove it. With a small counter and just a few tables, the restaurant boasts stellar service and an intimate dining experience. Once you’re seated, you’ll notice a table setting that has grated daikon, lemon, sea salt, and soy. Throughout the meal, the chef will guide you when it comes time to dip, salt, dress, and garnish each course. The best tempura is all about perfect timing, and you'll find a variety of carefully selected prime ingredients that are gently fried until perfectly crispy. 

Choose from one of three set menus, all of which include a variety of vegetables, seafood, and rice dishes (topped with tempura). Note that it is cash only. 

2Tempura Kondo


Japan, 〒104-0061 Tōkyō-to, Chūō-ku, Ginza, 5 Chome−5, 銀座5丁目5−13
With two Michelin stars and fewer than 15 seats, Tempura Kondo serves some of Tokyo's most covetable tempura. Chef-owner Fumio Kondo is known for traveling throughout Japan for the best seasonal ingredients, and he personally batters and fries tempura for guests every day. At the restaurant's intimate counter, guests have the pleasure of watching him work — and then eating the goodies, of course. 

Rumor has it Chef Kondo turned down Prime Minister Abe and President Obama for dinner, citing the full reservation book (they ate at Sukiyabashi Jiro instead). Snagging a seat here comes with some bragging rights, then. 
Sounds like something you’d like to experience? Trust the experts at Journy to build an itinerary from scratch just for you with all the must-see sights and hidden gems.

3Sumibi Yakiniku Nakahara


Japan, 〒102-0085 Tōkyō-to, Chiyoda City, Rokubanchō, 4−3 GEMS市ヶ谷 9F
Chef Kentaro Nakahara does for beef what Tokyo's finest sushi chefs do for toro or uni. The cuts here — which range from various forms of offal to sirloin and more — are all sourced from the highest quality purveyors, ensuring the beef has exceptional flavor and tenderness. But then, Nakahara makes this already amazing wagyu beef and somehow makes it better, slicing pieces impossibly thin and perfectly grilling them. He isn't known for just one specialty, but the wagyu tongue, tartare with runny egg yolk, and legendary wagyu sando stand out. At his chic restaurant in the Ichigaya district, yakiniku has truly become an art. 

Only two tasting menus are offered at Sumibi Yakiniku Nakahara, costing about 20,000 yen for the standard menu or 24,000 yen including the wagyu sando. 

4Yakiniku Jambo Hanare 


Japan, 〒113-0033 Tōkyō-to, Bunkyō-ku, Hongō, 3丁目27−9, アンリツビル 1F
Yakiniku Jambo Hanare is just one of three locations run by the Nanbara family. Collectively, they have a reputation for serving some of Tokyo's finest yakiniku. While the restaurants are currently run by the second generation, the recipes and techniques go back even further. Current owner Norimitsu Nanbara still uses secret sauce recipes developed by his grandmother, who ran a barbecue restaurant for 40 years. 

The black wagyu beef cuts span the entire animal, but house specialties include the Zabuton, a small part of the chuck roll, and the hatsu, a part of the heart served raw. 

5Yoroniku Ebisu


Japan, 〒150-0013 Tōkyō-to, Shibuya City, Ebisu, 1-chōme−11−5 GEMS恵比寿8F
Yoroniku Ebisu is a yakiniku restaurant serving various wagyu beef cuts in a series of nearly perfect nine courses. A pleasant surprise? Their specialty kakigori, or shaved ice, to round out the utterly amazing, if rich, meat-focused meal. 

Yoroniku Ebisu offers an 8,000 yen course and a 10,000 yen course. 



Japan, 〒141-0001 東京都品川区 北品川6−7−29 ガーデンシティ品川 御殿山 1F
Boasting three Michelin stars and ranked among the World's 50 Best Restaurants, Quintessence routinely wows diners with its exquisite French cuisine. 

Chef Shuzo Kishida has a simple philosophy when it comes to his cooking: respect the produce, understand the cooking process, and pay attention to detail. It's certainly paid off. 

The restaurant serves 13 courses at dinner and 12 courses at lunch. Plan very far ahead when booking a reservation (or just have Journy handle it for you), as it is notoriously busy.



2 Chome-6-15 Minamiaoyama, 港区 Tokyo 107-0062, Japan
Narisawa fuses French cooking methods with fine Japanese ingredients.

WIth two Michelin stars and its spot on the World's 50 Best list (no. 22), it's no wonder this is one of Tokyo's top dining experiences. Chef Yoshihiro Narisawa's signature dishes mirror nature and reflect his approach to sustainability and protecting the environment. He celebrates Japanese ecosystems throughout his dishes,with nearly all ingredients sourced from Japan and a menu that changes with the seasons.

Narisawa's respect for nature is reflected in how he works directly with local fishermen to source precise amounts to ensure zero food waste. The restaurant was also given the Sustainabie Restaurant award by Asia's 50 Best Restaurants. 

Note that dinner can last up to four hours so be sure to plan accordingly.



2 Chome-3-18 Jingūmae, 渋谷区 Shibuya-ku, Tōkyō-to 150-0001, Japan
At Jimbocho Den, you'll find modern kaiseki at its finest and most playful. Chef Zaiyu Hasegawa is a bit of a rock star amongst foreign travelers and chefs eating out in Tokyo — even more so after earning the 11th spot on the World's 50 Best Restaurants list. He and his wife Emi-san are friendly and accessible, and their meals use a variety of fun and customized props that you've liked seen all over your Instagram feed (Dentucky Fried Chicken with a Happy Meal toy? Dessert served in a "Star Comebacks" cup?).

Den serves one 16,000 yen course. 



2 Chome-26-4 Nishiazabu, Minato-ku, Tōkyō-to 106-0031, Japan
Tucked away near Chokokuji Temple is L’Effervescence, a modern French restaurant that boasts two Michelin stars and a spot on San Pellegrino’s 50 Best Restaurants list. Decorated to feel like a private living room, you’ll find an intimate atmosphere that Chef Shinobu Namae hopes will make people feel happy and relaxed. When it comes to Namae’s kitchen creations, he relies on precise European cooking techniques and seasonal, hard-to-find Japanese ingredients to create signature dishes like wildly delicious deep-fried apple pie with wild boar. Opt for the 11-course tasting menu, which includes show-stopping desserts and plates that pay homage to Namae’s time cooking at The Fat Duck in London. 

10Ginza Kyubey


Japan, 〒104-0061 Tokyo, 中央区Ginza, 8−7−6
Ginza Kyubey is known for consistently serving up some of the best sushi in Tokyo. With super-fresh ingredients made with precision around a 15-seat counter bar and English-speaking chefs, you're bound to have a fantastic experience here. While mostly focused on traditional and pure sushi, the restaurant does add some bright touches like grated yuzu to add an extra pop of flavor. 

11Sukiyabashi Jiro


4 Chome-4-2-15 Ginza, Chūō-ku, Tōkyō-to 104-0061, Japan
Jiro Ono (of “Jiro Dreams of Sushi” documentary fame) and his son, Yoshikazu, run the show at Sukiyabashi Jiro, considered one of the best sushi restaurants in Tokyo, if not the world. 

The sushi master serves a 20-course sushi omakase for lunch and dinner (¥30,000/$265) at this three-Michelin starred restaurant in Ginza, where the 10-seat dining room is entered from a basement door next to a GAP in Ginza. As of November 2019, however, it was removed from the Michelin Guide, as it generally doesn’t accept reservations from the general public.

12Sushi Saito


Japan, 〒107-0052 Tokyo, Minato 六本木1-4-5 アークヒルズサウスタワー1F
Sushi Saito has been called “the best sushi restaurant in the world” by renowned chef, Joel Robuchon. Intimate at 7 seats in the entire restaurant, Sushi Saito is located in a parking lot in the Ark Hills development in Tokyo’s Roppongi district. Chef Takashi Saito has a reputation for smaller cuts of fish with a touch more salt in the rice than usual and delicate seasonings. 

However, this amazing sushi experience is only open to a select few. Sushi Saito only accepts reservations from regulars, and other guests must accompany a regular. Even then, regulars must make their reservations six to 12 months in advance. This policy resulted in Michelin stripping the restaurant of its three stars (as it's no longer a restaurant technically open to the public). 

13Sushi Sugita


Japan, 〒103-0014 Tōkyō-to, Chuo City, Nihonbashikakigarachō, 1-chōme−33−6 ビューハイツ日本橋 地下1階
Sugita currently holds the number one spot on Tabelog, Japan's Yelp, a ranking that's taken pretty seriously by Tokyo diners. The title of Tokyo's best sushi restaurant, and best restaurant in general, may be a high bar, but diners at Sugita agree: it's earned it. Not only does the restaurant source incredibly fresh fish each day, Sugita is notable for his impressive knife handling skills — an essential, though often overlooked, component of the world's best sushi. 

The distinction of Tabelog gold means Sugita is one of the most challenging reservations in the city, and like many of Tokyo's top sushi restaurants, newcomers must accompany a regular.

14Daiwa Sushi


6-chōme-3-2 Toyosu, Koto City, Tōkyō-to 135-0061, Japan
If you just can't stomach waiting in line for three-plus hours for sushi (we're looking at you, Sushi Dai), then Sushi Daiwa is a fabulous option for fresh sushi as close as it gets to the source. The 10-piece set menu is 4,400 yen — a steal in a city where sushi omakase can run 25,000 yen and up. 

15Sushi Dai


6-chōme-5-1 Toyosu, Koto City, Tōkyō-to 135-0061, Japan
Sushi Dai was long considered the best sushi restaurant in Tsukiji Market. When the fish vendors and tuna auction moved to Toyosu Market in October 2018, Sushi Dai moved as well. Aside from that, not much changed - it's still the best spot for a top-notch sushi breakfast post tuna auction. As before, though, Sushi Dai is plagued by long lines.

Journyist Chris Jaeckle of All'Onda says, "For $70, I had 14 pieces of quality sushi...but there can be a 3+ hour line that forms by then so it's best to go early on a’s the greatest breakfast someone could ask for."

16Sushi Zanmai


Japan, 〒106-0032 Tōkyō-to, Minato-ku, Roppongi, 3 Chome−14−12, 六本木三丁目ビル
Sushi Zanmai is one of the most beloved and popular chain sushi restaurants in Tokyo. It originated in Tsukiji, but today has several outposts throughout the city. 

Tuna is their speciality. In fact, last year the restaurant owner spent 3 million dollars for a 613-pound bluefin tuna at the tuna auction in Tokyo.



Japan, 〒151-0066 Tōkyō-to, Shibuya City, Nishihara, 3-chōme−2, 2-4 B1
Important Information to know before you go: This is the NEW location of Tsuta. The old location in Sugamo district closed in November 2019. The new location is in Shibuya and no longer operates on the original 7AM ticketing system. Guests must now line up as with any other ramen shop. Wait times can be up to 1.5 hrs or more so we recommend getting to the shop at least 45 minutes before opening to cut down on the wait time. The good news at least is that there are now 23 seats instead of just 9 at the original location, and credit cards are now accepted as well (though cash is still preferred).

About Tsuta
Japanese Soba Noodles Tsuta was founded in the Sugamo district in 2012 by Chef Yuki Onishi, who comes from a family of ramen chefs. By 2016, Tsuta earned a Michelin star for its premium ramen experience, which uses no artificial components or MSG and relies on long, slow simmering to develop a dashi broth full of umami (he utilizes three types of soy sauce, porcini mushrooms, high quality Japanese chicken, kelp from Hokkaido, clam stock, beef, and more in his broths). 

At the new shop, Chef Yuki Onishi's past life as a fashion merchandiser come through as the space is sleek and minimalist. 

Note that despite the words "soba noodles" in the name, Tsuta serves ramen noodles made from wheats sourced from France and different prefectures in Japan. For first timers, we recommend their signature Shoyu Soba which is finished off with black truffle pureed in black truffle oil for 1300 yen. You can also get a version with freshly shaved black truffles on top for 3000 yen. Other options on the menu are equally delicious, and occasionally the shop also features limited ramen recipes that utilize premium ingredients such as crab meat and crab miso for only 1000 yen per bowl. 

On weekends, the shop usually has a line of 20-30 people at all times. It's best to visit either right before opening or in the middle of the afternoon around 2:30 or 3PM. Due to its Michelin-star, you'll likely see many foreign visitors at this shop.

18Ippudo Ramen


4 Chome-4-10-3 Ginza, Chūō-ku, Tōkyō-to 104-0061, Japan
At this point, Ippudo isn't a secret. With thousands of location across Japan, plus locations in New York, Singapore, and Hong Kong, Ippudo might be Japan's best known ramen chain; their hearty bowls of tonkotsu ramen are what come to mind for many when they think of classic Japanese ramen. And that's exactly why we love them. For less than $10, you can pop in for a bowl of pork-based ramen along with a side of gyoza wherever you are in Japan and know you'll get a reliably good bowl of noodles. It's also a favorite for those awkward in-between hours when other restaurants are closed for the afternoon. 

19Afuri Harajuku 


Japan, 〒151-0051 Tōkyō-to, Shibuya City, Sendagaya, 3-chōme−63−1 グランデフォレスタ原宿
Afuri is known for their yuzu shio and shoyu ramens. The broth is light and refreshing, while the yuzu base imparts a unique citrus flavor. The cha shu here is also excellent.

The style of ramen here is called assari (light, non-fatty). Unlike most ramens you'll find in the US, this is one that you'll feel good eating regularly. 

Tip: While most of the ramens here are done with a chicken broth base, they also have a vegan ramen option. 

20Ichiran Shibuya


1 Chome-22-7 Jinnan, Shibuya, Tokyo, Japan
Outside of Japan, Ichiran may be the country's most recognizable ramen shop. Its dining compartments — a solo traveler's dream! — have become a destination for visitors to Japan. And with locations across Japan it isn't hard to tick this off your list. 

The single stalls are far from a gimmick. The pork-based tonkotsu ramen here is a classic for a reason — rich broth and supremely slurpable noodles make this an essential stop. 



2 Chome-24-9 Nishiazabu, Minato-ku, Tōkyō-to 106-0031, Japan
Situated in a quiet residential part of the city, Butagumi serves some of the best tonkatsu in the city. The neighborhood joint is known for frying up one thing, and one thing only: pork. The moment you enter, you’ll spot a refrigerated display case showcasing the many (nearly 50) cuts of pork. Since there are so many options to choose we recommend ordering the Butagumi-Zen, an out-of-this-world tasting plate that includes small portions of 5 different kinds of pork (save the flavorful and fatty Iberico for last). 

22Maisen Aoyama


4-chōme-8-5 Jingūmae, Shibuya City, Tōkyō-to 150-0001, Japan
Maisen is a long-standing tonkatsu specialist in Tokyo. Located in an old converted bathhouse, the Aoyama location is the original, though, and the top pick for a taste of their exceptional tonkatsu. 

While the menu is extensive, the real choice is between the lean or fatty cuts. It's up to personal preference more than anything — either will result in a superb, lightly fried, juicy bite. 



Japan, 〒104-0061 Tōkyō-to, Chūō-ku, Ginza, 4 Chome−4−2−15, 塚本素山ビル 地下1階
Nodaiwa, quite simply, serves up the best eel (unagi) in Tokyo. The Michelin-starred eatery is housed in a building brought from the mountainous city of Hida-Takayama, outfitted with dark wooden beams and homey vintage touches. The small kitchen pays homage to the Japanese delicacy by preparing it slowly, grilled over a charcoal fire with Japanese wood. Try both of the house specialities, the unseasoned grilled eel eaten with soy and wasabi and the steamed (then grilled) eel that arrives glistening with sauce in a lacquer box. Devour them with sansho (ground pepper) and hot or cold sake. 

24Shin Udon 


2 Chome-20-16 Yoyogi, 渋谷区 Shibuya-ku, Tōkyō-to 151-0053, Japan
Located in an alleyway, just steps from Shinjuku Station, you’ll find one of the best udon noodle houses in the area. Udon Shin (or Shin for short) specializes in udon noodles, which are thick, white noodles perfect for slurping. Noodles are never made ahead of time, but cut and cooked to order. Choose from two types of udon: cold zaru udon served in a bamboo basket, or kake udon, which is served in a light broth with your choice of toppings. If you want to try authentic, fresh udon, Udon Shin is the place to go.

25Maruka Udon 


3-chōme-16-1 Kanda Ogawamachi, Chiyoda City, Tōkyō-to 101-0052, Japan
This shop is known amongst locals as having the best udon in Tokyo. You can't miss the line outside, which often stretches 30 to 45 minutes. The decor is humble, but those who've eaten here before will understand that the setting has no bearing on the quality of the noodles. To speed up the line, the staff will take your order before you get through the door. The key things to know are whether you want hot or cold noodles, with soup or without, and which toppings and sides. 

26Harajuku Gyozalo


6-chōme-2-4 Jingūmae, Shibuya City, Tōkyō-to 150-0001, Japan
For hardly more than a subway ticket, Harajuku Gyoza-ro offers six juicy dumplings, either steamed or pan-fried. The ultra-low prices, by Tokyo standards, and exceptional quality have made this a perennial favorite among visitors and locals alike. As such, there's often a line at peak dining periods. 



2-chōme-6-4 Kamimeguro, Meguro City, Tōkyō-to 153-0051, Japan
Expert chef Susumu Kakinuma turns out the best pies in town, although they don’t fit the textbook Italian formula. The crust is light, fluffy, and dusted with salt, which is the perfect complement to his simple margarita and marinara toppings. Tomato lovers should opt for the marinara, which brings savory tomato sauce, fresh herbs, and olive oil to life. Cheese lovers won’t be disappointed by the margarita, which features a generous portion of fresh mozzarella cheese and the slightest serving of tomato sauce underneath. 

28Bird Land


Japan, 〒104-0061 Tōkyō-to, Chūō-ku, Ginza, 4丁目2−15 塚本素山ビル B1F
Located on the basement floor of Tokyo’s Ginza Station, Bird Land is a traditional yakitori restaurant that excels in both presentation and quality. In order to sample the best that Bird Land has to offer, we recommend ordering one of the recommended courses (either the 6,300 yen course or the 8,400 yen course), which includes multiple kinds of yakitori. The yakitori goes exceptionally well with Chef Wada’s specially chosen sour wine – a unique pairing for a Japanese restaurant. 

29Mensho Tokyo 


Japan, 〒112-0003 Tōkyō-to, Bunkyō-ku, Kasuga, 1 Chome−15−9
Mensho isn't your traditional ramen shop. From the graphics on the walls to the lamb-based broths — a rarity in a world of pork, chicken, and seafood soups — chef Tomoharu Shono seeks to do something different. By sourcing all ingredients from local suppliers and producing noodles in house each day he achieves a bowl of ramen that's not only a departure from the masses of tonkotsu broths, but does it really well. 



Japan, 〒100-0005 Tōkyō-to, Chiyoda City, Marunouchi, 1-chōme−1−9−1 東京駅一番街 東京ラーメンストリート内 B1
Located on Tokyo Station's "Ramen Street," this famous tsukemen shop—where the noodles are served “naked” with the broth on the side—was one of the first shops to bring fish flavors to the forefront. While Rokurinsha serves mainly pork-based tonkotsu broths, they use a number of different dried fish, including mountains of katsuobushi, niboshi (dried baby sardines), and sababushi (dried mackerel flakes).

There's typically a long line during lunch hours, so we recommend heading there post-lunch rush.

Last order before the morning break is 9:30AM, last order in the evening is 10:30PM.

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