Tokyo

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.

Said to be the inspiration for the Japanese restaurant scene in Quentin Tarintino's Kill Bill Voume 1, Gonpachi is a warehouse-sized, multi-level traditional restaurant which attracts both tourists and celebrity diners such as Johnny Depp, Lady Gaga, and President Bush.

A modern, dimly-lit space with seating at a wooden counter or at tables with views over Tokyo (lncluding an impressive angle on Tokyo Tower), this robatayaki (charcoal grill) restaurant cultivates an upbeat atmosphere with drum-based Japanese festival music playing in the background.

The nine-floor ride in a claustrophobic, battered elevator is well worth it: The doors open to Kondo, a Zen-calm dining room of muted tans and blond cedar presided over by fry master Fumio Kondo, revered for his secret-recipe batter.

The locale has an entire wall of color-coordinated mini sake containers behind its handsome circular bar. Try to order their junmai and daiginjo with bites of pork-cheek yakitori, sautéed sea urchin and watercress, and fugu (blowfish) roe preserved in sake lees.

Billed as "Tokyo-style French cuisine," Sens et Saveurs is the Tokyo outpost of identical twins Jacques and Laurent Pourcel, whose Montpelier Les Jardin des Sens has earned three Michelin stars.