Butagumi
Set in a traditional two-story house in Nishi-Azabu, Butagumi is a specialist in tonkatsu. The restaurant offers a "library" of pork, allowing diners to choose from dozens of heirloom breeds from across Japan. Each cutlet is breaded and deep-fried to a perfect golden brown, served with a mountain of shredded cabbage and a complex, house-made sauce. It is widely considered one of the city’s premier destinations for this comfort-food staple.
Julia
Chef Nao Motohashi is a rare female lead in Tokyo’s Michelin-recognized scene. At Julia, she and her husband Ken host guests in a converted house in Aoyama. The menu is vegetable-forward and highly seasonal, featuring innovative pairings like pickled tomatoes in rose sauce or cheesecake ice cream paired with warm sake. The restaurant is also noted for its sophisticated non-alcoholic pairing program, which includes house-made fruit and botanical infusions.
Yakitori Imai
Takashi Imai’s yakitori restaurant in Jingumae is a contemporary take on the traditional chicken skewer shop. The large, open kitchen allows every guest to watch the grilling process over the central charcoal pit. In addition to standard chicken cuts, Imai often serves premium items like French pigeon and an extensive list of seasonal grilled vegetables. The restaurant also features a substantial selection of natural wines.
Den
Chef Zaiyu Hasegawa has made Den one of the most famous restaurants in Asia by injecting humor and personality into the often-stiff world of kaiseki. While the techniques are rooted in tradition, the presentation is playful—most notably the "Dentucky Fried Chicken," a stuffed chicken wing served in a parody fast-food box. The service is highly personalized, with the team often adjusting dishes based on the guest’s preferences or history with the restaurant.
Pizza Marumo
Chef Yuki Motokura brings a Japanese sensibility to the world of pizza at Marumo. He describes his style as "Tokyo-style," characterized by a dough that has the charred, chewy texture of grilled mochi. The toppings often incorporate traditional Japanese umami sources, such as smoked skipjack tuna flakes, shiitake mushrooms, and soy-marinated tofu. It is a prime example of how Tokyo chefs can adopt a foreign dish and reinvent it with local DNA.
Tofu Shokudo
Tofu Shokudo is a "temple to soy" in Ebisu, serving house-made tofu in various forms. The menu includes set meals like spicy Korean-style soft tofu soup and a "tofu gozen" that features nine different soybean-based preparations. The space also features a takeaway window selling soy milk, fresh yuba, and doughnuts made from okara (tofu lees). It is a busy, cafeteria-style environment that highlights the versatility of one of Japan’s most important ingredients.
Tamawarai
Tamawarai is a destination for soba purists. The restaurant is involved in the cultivation of its own buckwheat, which is then stone-milled and hand-cut daily. The resulting noodles have a robust flavor and texture that sets them apart from mass-produced versions. Side dishes like creamy yuba and soba miso are prepared with equal attention to detail. The restaurant does not take reservations, and queues often exceed an hour.
Isetan Shinjuku
The "depachiku" (basement food hall) at Isetan Shinjuku is perhaps the most glamorous food destination in the city. It features an overwhelming array of gourmet products, from perfectly shaped expensive fruits to high-end bento boxes and international patisseries. It is an essential stop for any food lover, offering a glimpse into the sheer variety and quality of the Japanese food retail market.
L’ambre
Located near Shinjuku Station, L’ambre is a classic "kissaten" (traditional coffee shop) that has remained largely unchanged since 1950. With its red velvet seats and classical music, it offers a retro atmosphere for enjoying coffee jelly, melon soda floats, and pizza toast. It is a quiet sanctuary that provides a stark contrast to the neon-lit streets of Shinjuku outside.
Katsuo Shokudo
This basement eatery is dedicated entirely to "katsuobushi"—smoked and dried skipjack tuna. Owner Mai Nagamatsu shaves the hard filets into paper-thin, umami-rich flakes right in front of the diners, serving them over high-quality rice. The simplicity of the meal highlights the importance of katsuobushi as the backbone of Japanese flavor. Due to its small size and popularity, reservations are essential.
Tea Bar Chokeikyo
A new addition for late 2026, Chokeikyo by Sakurai in Daikanyama offers a serene and elevated tea experience. The service includes multiple steepings of gyokuro tea and innovative preparations like matcha whisked with freshly ground spices. In the afternoons and evenings, the space transitions into a tea cocktail bar, serving unique drinks like white tea shiso gin fizzes.
Udatsu Sushi
Udatsu Sushi in Nakameguro is notable for its ability to provide a high-end sushi experience for vegetarians, a rarity in the Edomae tradition. Chef Hisashi Udatsu uses kombu dashi and various cooking techniques to bring umami to vegetable nigiri. For seafood eaters, the restaurant offers creative touches like uni served over fried nori. The vegetarian course requires 48 hours’ notice for preparation.
The Peak Lounge and Bar
Located on the 41st floor of the Park Hyatt Tokyo, this lounge offers one of the city’s most famous afternoon tea services. The "Blossom Afternoon Tea" features a progression of savory bites, such as snow crab and smoked duck, followed by seasonal pastries from Chef Julien Perrinet. The experience concludes with a trolley of unlimited sweets and a vast selection of Japanese and international teas, all served within a stunning glass atrium overlooking the Tokyo skyline.
