Top 10 Best Places to Eat in Tokyo

The legendary sushi restaurant made famous by the documentary 'Jiro Dreams of Sushi'. Master Jiro Ono serves an unforgettable omakase experience with fish sourced from Tsukiji's finest vendors.

Chef Yoshihiro Narisawa's innovative restaurant blends French technique with Japanese ingredients in what he calls 'Innovative Satoyama Cuisine'. A truly unique fine dining experience.

Chef Zaiyu Hasegawa brings playful creativity to traditional kaiseki. Known for dishes like the 'Den-tucky Fried Chicken' and whimsical presentations that delight without sacrificing depth of flavor.

The ultimate tonkotsu ramen experience with individual booths for focused eating. Customize your noodle firmness, richness, and spice level for a personalized bowl.

A beloved neighborhood sushi spot near the former Tsukiji market. Offers exceptional quality at more accessible prices than Ginza establishments.

Famous for their yuzu shio (citrus salt) ramen with a light, refreshing broth. A modern take on ramen that has earned a cult following.

Operating since 1939, this Meguro institution serves what many consider Tokyo's best tonkatsu. Watch the chefs bread and fry each cutlet to golden perfection.

A refined teppanyaki experience featuring premium Wagyu beef cooked on iron griddles by skilled chefs. Elegant atmosphere with impeccable service.

One of Tokyo's most respected sushi establishments, serving traditional Edomae sushi since 1935. The omakase showcases pristine seasonal fish.

A tiny yakitori counter where every skewer is grilled to perfection over binchotan charcoal. Reservations are essential for this cult-favorite.

Newly awarded 3 Michelin stars in 2025, Chef Daniel Calvert's French cuisine at Four Seasons Tokyo continues to impress with technical brilliance and artistic presentation.

Chef Hiroyasu Kawate continues to push boundaries with his sustainable approach to French-Japanese cuisine. The open kitchen creates an intimate, theatrical dining experience.

Elevated to 2 Michelin stars in 2025, this tempura specialist showcases seasonal ingredients with light, crispy perfection.

Warm up with chanko nabe, the hearty hot pot eaten by sumo wrestlers. This Ryogoku institution serves authentic recipes in a traditional setting.

A cozy monjayaki restaurant where you cook your own savory pancakes on tabletop griddles. Perfect for cold winter evenings.

Famous for their sukiyaki and shabu-shabu featuring premium Japanese beef. The rich, sweet sukiyaki broth is perfect for winter.

Seasonal kaiseki featuring spring vegetables, bamboo shoots, and sakura-themed dishes with panoramic views of Shinjuku.

Master Fumio Kondo's spring menu highlights mountain vegetables and delicate seasonal fish, all prepared with his signature light touch.

Start the new year with osechi-inspired kaiseki at this 3-Michelin-star restaurant. January features special New Year ingredients and celebratory dishes.

The Tokyo outpost of the 400-year-old Kyoto institution serves refined kaiseki with special January ozoni (mochi soup) offerings.