Tokyo's culinary scene is a global standout due to its exceptional fusion of tradition, diversity, innovation, and exceptional quality. So, yes, it’s not just the city as it is - the food matches dearly!
The city boasts the highest number of Michelin-starred restaurants in the world, reflecting its dedication to culinary excellence across a range of dining experiences. The city's commitment to using the freshest, high-quality ingredients, often sourced from local markets, for example, Tsukiji and Toyosu, enhances its reputation for world-class dining. Tokyo's chefs are also known for their creativity, integrating flavours and techniques to push the boundaries of food preparation.
What truly sets Tokyo apart is the perfect equilibrium between casual and fine dining. The focus on detail, both in food preparation and presentation, alongside its extraordinary “omotenashi” (hospitality), ensures that each dining experience is memorable.
Tokyo offers something for every palette, making it a global culinary capital.
Where can you get a taste of quality, diversity, and innovation that makes Tokyo a top destination for foodies worldwide? Scroll down to find out.
Hosokawa
Right near the Edo-Tokyo Museum in Ryogoku, Hosokawa is a haven for soba lovers. Chef Tadashi Hosokawa grinds 100 per cent buckwheat flour to create noodles with the perfect chewy texture with a side of smoky soy-based sauce. This combination is an absolute dream. You can catch some anago eel tempura or kamonasu eggplant on the side - if luck is on your side. The soba with okra puree in chilled dashi broth is the ultimate cool-down dish for Japan’s hotter days.
Ishikawa
Ishikawa is the ultimate in kaiseki – precise, refined, and oh-so-seasonal. This three-Michelin-star gem has been wowing diners with its exquisite 10-course tasting menu since 2008. Expect ingredients such as baby sweetfish in summer and deep-fried croquettes made with sea turtle and lotus root in winter. The grilled fish here? Perfection. But the clay-pot rice with scallops, served tableside, is the real showstopper.
Kotaro
Forget the menu at Kotaro! Tell chef Kotaro Hayashi what you're craving, and he'll whip up something magical. The food is grounded in tradition but with a fresh twist, and his passion for handmade dishes shines through in every bite. The grand finale? Hand-cut udon noodles are made fresh daily – sometimes with crispy tempura bits, daikon, and a squeeze of lemon, or a rich raw egg, butter, and soy sauce combo.
Nihonryori Ryugin
Ryugin’s name means “dragon’s voice”, and chef Seiji Yamamoto’s innovative take on kaiseki has earned him a place as a living legend. Known for his meticulous approach to seafood, his dishes combine tradition with modern techniques to form truly extraordinary creations. Expect cutting-edge culinary wizardry that’ll make your tastebuds sing, a must for any serious foodie.
Shirosaka
Step into Shirosaka, where the classic kaiseki essence meets laid-back charm. The wooden interior is sleek, the garden is serene - and the chef is a calm genius behind the counter. But don't be fooled by the refined setting – chef Hideki Ii wants you to have fun! After training in Sydney and cooking in New York for the Japanese ambassador, he’s crafted a style that blends traditional and modern kappo-ryori. The tasting menu is a visual masterpiece, while the drink menu maintains simplicity with approachable sake and wine.
Sugita
Chef Takaaki Sugita is a sushi virtuoso with over two decades of experience. His traditional yet subtly inventive approach to sushi includes experimenting with fish maturation to bring out the buttery richness of bonito and the silky smoothness of sardine. Don’t miss his signature ankimo (monkfish liver) pate, steeped in sweetened soy sauce and served with wasabi. Try the shime-saba and shiso nori roll for something out of the ordinary.
Udatsu Sushi
This stylish spot blends contemporary art with traditional hinoki wood counters, creating an atmosphere as creative as the dishes themselves. Chef Udatsu sources the finest fish from the Toyosu market each morning, and his sushi-making is nothing short of artistry. Don’t miss the iwashi-maki, a stunning roll with raw sardines, fresh herbs, and pickled ginger. There’s a unique vegetarian omakase, as well.
Udon Maruka
Welcome to Udon Maruka, a cosy noodle spot with a cult following. Here, it’s all about the thick, satisfying noodles and umami-packed dashi broth. This is the place to be if you’re after the perfect bowl of udon. Pair your noodles with chopped scallions and their house speciality: crispy fish sausage (chikuwa-ten). Trust us, this is the udon experience you won’t forget. Note: no website or reservations.
Yakiniku Jumbo Shirokane
Melt-in-your-mouth A5 wagyu can be found as an à la carte or omakase at this wagyu heaven. We’re talking beef tongue, heart, and yes, even the innards. But don’t miss the show-stopping seared wagyu sushi on genmai-cha rice or thinly sliced sirloin dipped in raw egg. Pair with a beer, or grab a whisky highball to complement the garlicky kimchee.