Restaurants in Tokyo
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
The devotion of affluent sophisticates has made owner Kazuhiko Kinoshita a star and kept the 32 seats booked far in advance.
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.
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.
"Toriyoshi is a Japanese yakitori chain. This location is in the central Minato neighborhood, close to the Omotesando subway station. Don't let a bias against chains throw you off-there are great ones throughout Japan. This place has amazing ji-dori, or ground chicken.
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
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.
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