Restaurants in Tokyo
Innovation is the trump card of restaurants in Tokyo. All kinds of sea creatures, from sea urchin and crab to eel and stingray, are apt to wind up on your plate. Noodles, from ramen to soba and more, abound.
One of the best restaurants in Tokyo is Nodaiwa. Not far from Edogawa Park, this shop serves some of the best unagi (eel) dishes—so good in fact, that the line often stretches well past the door. If you want to try your hand at Japanese cooking, visit the Tsukiji Fish Market, known as Japan's Kitchen. It's the world's largest seafood market and moves at lightning speed. If you're dedicated, you can wake early to watch the tuna auction get underway at four o'clock in the morning.
For a break from the typical Tokyo restaurant, consider Union Square Tokyo and Pierre Gagnaire à Tokyo. Union Square Tokyo puts a Western spin on traditional dishes in the Tokyo midtown area. Meanwhile, French chef Pierre Gagnaire runs his namesake restaurant on the 36th floor of the Intercontinental Hotel.
Blending traditional elements of Japanese design—such as shoji screens and tatami mats—with dramatic contemporary art and lighting, Daidaiya is a popular izakaya (drinking place) where the fashionable after-work crowd gathers to experience creative Asia-fusion "nouvelle
Set in a zen garden in Atago, Daigo is a shojin ryori (vegetarian restaurant) in the Buddhist tradition, housed in a temple building that was moved to its current location from the grounds of the nearby Daigo-ji Temple.
Yakitori — essentially the Japanese version of a grilled chicken kebab — is ubiquitous in Tokyo, found everywhere from street stalls to upscale restaurants.
For fans of soba noodles, texture is key, and noodle shop Matsugen is reputed to have perfected it. Located on the third floor of a Ginza office tower, Matsugen attracts a business lunch crowd with its quiet ambience and low-key decor: dark wood furniture with strong lines.
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.