Restaurants in Japan
Iron Chef Rokusaburo Michiba's restaurant is known for excellent, innovative kaiseki created with seasonal ingredients and impeccably presented to be a feast for all senses.
An opulent former merchant's house (decorated with Nihon-ga style paintings, marble floors, and antiques preserved in glass display cases) serves as the backdrop for this teppanyaki, or iron grill-style restaurant.
Contemporary Japanese cuisine, served in an elegant setting, features farm fresh, organic, and seasonal ingredients.
Sashimi and sake bar with fish sourced from the Izu Peninsula. Konpeki No Umi means "The Azure Sea," and the restaurants—quite fittingly—brings in over 1,500 varieties of seafood over the year.
Steaming bowls of vegan noodles, piled high with crisp vegetables and savory toppings, are served in this busy ramen joint inside Tokyo Station. Try a side of fried gluten veggie meat over rice, or a small curry rice bowl if you have a big appetite.
This eight-seat sushi restaurant in Roppongi's Ark Hills is one of the finest in the world. Chef Saito strikes a perfect flavor balance between rice, fish, and salt, allowing each tender bite to burst with freshness and flavor.
Exclusive kaiseki (Japanese haute cuisine) restaurant with admittance by invite only: but well-connected hotel concierges may be able to wrangle a reservation.
Sip coffee in the presence of the wise ones in this petting zoo-coffee shop hybrid: one of the latest animal cafes to appear in Japan. It's literally a cafe, full of owls. Hold, pet, or just stare at the birds, ranging from the miniature to Great Horned type.
Classic Edo-style sushi from Mitsugi-San. The master urges customers to eat the delectable (and reasonably-priced omakase courses) in whatever fashion pleases them most—no fuss or pomp necessary.
Shojin ryori (vegetarian Buddhist monk cuisine) is served inside this temple precinct at Mt. Takao's Yakuoin. Walk-in meals are available at lunchtime, or a more elaborate, multi-course menu can be ordered by phone with at least one day's notice.
At this Michelin star sushi restaurant, the chef serves only what is in season and looks best at the market that day. Chef Masuda trained under Jiro Ono, but puts his own twist on his jewel-like morsels.
A little shop by and for espresso aficianados, as each shot is pulled by Katsu Tanaka, the owner and operator. Caffeine freaks who want to get deep about crema and acidity will love this spot in funky Shimokitazawa.
Organic and local cafe in the rock-and-roll neighborhood of Shimokitazawa that serves rustic, vegetable-focused food in an old, converted house.
Upscale restaurant, housed in a 19th-century sake brewery, that serves traditional kaiseki featuring house-made tofu: deep-fried, smooth, or simmered in ginger. Tokyo Tower views and surrounding classical gardens can be enjoyed from the 55 private tatami dining rooms.