Restaurants in Japan
The noodle shop has been dishing up handmade soba, udon, and tempura since 1465.
Noted architect Kengo Kuma created the striking steel-mesh screen and glass building and design stars Super Potato concieved the modern minimalist interior, but the star of this kappo (cut and simmer) restaurant is chef Hiromitsu Nazaki, whose seasonally informed omakase menu ea
This brightly lit, open-air space filled with wooden tables dishes up traditional Japanese specialties such as dashi jouyu udon, noodles served cold with lemon, grated daikon (white radish), and sliced leek. Sit at the long counter that stretches along the window for runway views.
An impressive glass doorway marked with modern gold sculptures marks the entrance to this Michelin-starred, westernized teppanyaki (iron griddle) house, where chef Sung Lee chats in English with counter-seated guests as he prepares seasonal specialties such as salted, roasted abalone, gr
The quintessential izakaya (Japanese tapas bar) in the heart of Tokyo’s shitamachi (old downtown) area is a third-generation, six-decades-old restaurant.
For authentic dumplings, try this local institution with lines out the door.
British celebrity chef Gordon Ramsay's Michelin-starred Tokyo venue occupies a space on the 28th floor of the tower housing the Conrad Hotel, affording light during the day and impressive urban nighttime views over the city through its floor-to-ceiling windows.
Tenko is known for two things: its location inside a former, wooden geisha house on a tucked-away side street in Kagurasaka and for having the best tempura in Tokyo. Seating is available at one of the eight counter spots or in the private rooms hidden by sliding shoji-screen doors.
Soba is a staple of many Japanese dishes, from soups to mori soba (a cold-noodle dish), but it's rare to find them made by hand.
Set behind a leafy, courtyard-like entryway, Yabu Soba has an Old Tokyo feel, with its dark wooden beams, paper lanterns, and seating at the counter or at low-wooden tables with cushions for seats atop tatami-mat floors.
The house specialty is a refined version of oden (Japanese hot pot). Sit at the counter, select your oden ingredients from a large brass pot, and sip an atsu-kan (hot sake) such as the seasonal Kikuhime Junmai.
Located on the seventh floor of the Four Seasons Hotel in Marunouchi, Ekki is distinguished by its casual design (contemporary black lacquer furniture, upholstered banquettes) and an international menu that includes Japanese specialties such as Waygu beef, Hokkaido scallops, and creative interpre
Bauhaus meets Bushido at Ogata’s Higashi-yama restaurant, where everything from the impeccable seafood concoctions to the décor is the product of a rigorously creative mind. The fatty-salmon salad drizzled with yuzu sauce is edible haiku.