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.
Considered one of the finest unagi (freshwater eel) houses in Japan, Michelin-starred Nodaiwa is located in a free-standing, three-story wood and plaster storehouse that was relocated from the country to its present location among the skyscrapers.
Legendary French chef Pierre Gagnaire is known for subtle dishes, meant to be eaten in progression in order to experience how the nuance of each taste builds upon the last.
Try instead the sashimi of the day and the seasonal nizakana (fish simmered in sake and soy) with rice, pickles, and soothing miso soup.
Located inside the indoor mulit-attraction extravaganza called Namjatown, the stadium's riotous kitschy sprawl is part pinball-like pachinko parlor, part nostalgia ride through 50's Japan.
Black laquer, red accents, and floor-to-ceiling windows set the tone for French celebrity chef Joel Robuchon's Roppongi Hills venue, where diners at the the 44-seat counter watch black-clad chefs prepare creative dishes inspired by Mediterranean flavors and the simplicty of Japanese culinary trad