Top21 - 30 of 100 Restaurants
Famous restaurant Sukiyabashi Jiro has become independent after 13 years of training.
It's located on the third floor of a cozy building in Ginza.
The little side dishes before the sashimi is wonderful and helps the sake go down. They also bring out the unique flavor of each ingredient and you don't get tired of eating them.
The Japanese wine was daiginjo-shu and perfectly matched the side dishes without getting in the way, as expected.
In particular, the Branchiostegus soup featured soft meat and healthy oils, making an extremely tasty dish.
The murasaki sea urchin was as sweet as a piece of fruit.
There were around 10 sashimi offerings.
The hardness of the rice and the saltiness of the fish were perfectly matched. I even ordered a second mackerel at the end.
I think I'm going to get addicted to this place.
This place is the extension of a town sushi restaurant.
There's a refrigerator box at the counter.
Just when I thought I'd be nervous at such a long-standing place, I found myself really enjoying myself.
The cost performance is better at lunch than at dinner.
The sashimi is big and a little thin, and encases the fluffy rice.
The slightly sweet vinegared rice and the sashimi were really nice.
The congridae and horse mackerel were slightly flavored and allowed me to experience traditional Edo sushi.
I was able to hear about Edo sushi while eating it and had a really fun time.
Going to this sushi restaurant has made me realize the profundity of sushi.
This is the only place in Tokyo that has crabs on hand for you to eat.
Live crabs are swiftly prepared in front of customers' eyes and made into sashimi, shabushabu, grilled, and boiled to experience all the flavors crabs have to offer.
There are different ways to eat and prepare different parts of the crab to get the most out of them and the quality of each dish will astound.
The snow crab shabushabu in particular is breathtaking!
Both the flavor and sweetness of the crab changes depending on the heat used to cook it, and I liked that just one leg allows you to enjoy the flavor.
This is without a doubt the best crab ever.
In this little space with only three private rooms, the amazing knife-work, amazing crab, and amazing cuisine will intoxicate you.
An untouchable area where a god resides.
The chef doesn't rely on fancy ingredients like truffle and foie gras.
Everything is completely to perfection, to the intricate flavors and flame-work.
The standard sheep's milk bavarois is neither a solid nor a liquid and as a subtle sweetness that seems to disappear from your mouth as soon as you taste it.
The grains of salt bring out the sweetness of the dishes and the olive oil brings out an ultimate richness of flavor.
The lily bulb and macadamia combination provides a delicate and complex texture.
This is pure, elegant, and noble food without a shadow of a doubt.
The perfect balance of each dish will make you want to get on your knees - these are dishes that teach you the philosophy of quintessence.
The minimalist and stylish interior and refined service sync beautifully with the food the chef creates.
The beauty of Japanese nature, sublimely expressed.
Narisawa has cleverly combined traditional French techniques with Japanese ingredients and says he has endeavored to protect the environment with his cooking.
"Love nature, save lives, create new culture."
I felt that down to the bone.
The "forest bread" that is completed in a stone pot on the table is freshly baked and piping hot, making you want to crave more of its wonderful taste.
The pretty, red Nozaki beef appears like a bundle of firewood, as if not to lose any flavor.
Petit Fluer Wagon offers a variety of dishes that playfully express Japanese ingredients and bring out their best flavors. It's paradise.
The excitement never stops!
There's a new lively atmosphere with the newly-appointed chef that makes you feel the effort all the staff put in.
An elegant space at the stairwell two floors below ground, this restaurant offers feel-good service and comfort.
The wine service is particularly satisfying.
The splendid alfonsino, grilled to perfection, is paired with Japanese Junmai Ginjō-shu (pure sake), and all the wines paired with dishes are perfectly in season.
The main veal was thoroughly heated through and the accompanying jus had a mild flavor.
The new chef's dishes switch between classic and modern.
I was able to enjoy many uplifting hours from the time I was greeted to the time I left.
The popularity of this restaurant should be restored, the same as the restaurant itself was.
This 30 year old, well-established French restaurant maintains high level of service and cuisine.
The menu is mainly à la carte for both lunch and dinner, but there is also a chef's course.
Apparently the red pepper mousse is made based on a way that was first introduced to Japan.
Despite being cold vegetables, they get used to the room temperature and provide the best texture and quality.
The dessert, a rhubarb souffle, cannot be made in advance, so it's served piping hot which brings out the natural sweetness of the rhubarb.
Everything about Saizu's food is spot-on.
the refined service encompasses everything you would ever need and continues until they say their goodbyes outside.
It gives a sense of satisfaction of more than what you paid for.
Saizu's spirit itself is the proof behind their 30 year success.
Nakazawa Keiji is no ordinary man.
With the clever talk and thoughtfulness of a born-and-bred Tokyoite, he makes you feel welcome from the first visit.
His specialty, fermented sushi, brings out the best of the ingredients to produce wonderful dishes.
His scallop nigiri is particularly jaw-dropping.
Fermenting fish almost to the point of no return is something only this restaurant can do.
The owner's tireless inquisitive spirit and desire to try new things comes across crystal clear and you can't help but be drawn to his "One-of-a-kind Edo Sushi."
Just what you'd expect from the head of sushi chefs.
The chef Namai opened this small restaurant with just one other person as both owner and waiter.
The interior features a few tables covered in white table cloths and is a cozy little space.
There is only a blind course.
First, a crescent moon shaped green olive from Languedoc in the south of France.
This is a very rare ingredient and had the fragrance of sweet nuts and a nice firm texture.
Next, super fine cuts of rare Basque pig salami, of which there are said to be only 4,000 rolls produced every year.
It had a very rich flavor and the salt and sweetness of the fat was strong.
The bone lamb was cooked as is for a long period of time and had a rare feel to it. The meat was juicy and it had that particular sheep taste.
This is evolved French cuisine that uses ingredients as they are with surprising cooking methods and combinations.
I'd love a place like this near my house.
A Japanese restaurant recommended to both the Japanese cuisine beginner and expert.
Talking to the head chef and his wife over the meal was enjoyable.
There is real heart in this food.
From the pickles to the rice, you can tell that the chef puts his all into each dish to provide the best.
Tasting the hearty dashi, which was the origin of Kyoto cuisine, made me realize why the owner likes Japanese cuisine so much.
It's a one-chance-one-try earnest battle.
The volume of each dish is tailored to the customer, so the cost performance is outstanding.
This is a very versatile restaurant that can be visited for entertaining, dates, or just dining with your friends.