Tokyo's Top 100 restaurants of 2014（6-th page） [Tabelog]

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Best restaurants of

100 outstanding restaurants hand-picked by over 530,000 users

Tabelog is proud to announce the list of Tokyo's top 100 favored restaurants from the previous year.
You can truly find the best of the best!

Top51 - 60 of 100 Restaurants

50

Fukamachi (深町)

Kyobashi, Takaracho, Ginza Itchome /Tempura

★★★★☆4.15

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byえこだねこ

This is an authentic Tempura restaurant in Tokyo style.

From the seats at the bar, whole process of deep frying is visible. You will be amazed how tidy it is. The oil in the deep fryer is frequently changed and its kitchen is spotless clean. We witness the reason of delicious Tempura can be served. A special sesame oil to be used makes the butter thin and very crispy. We can enjoy Tempura with sauce made of soy sauce and bonito stock, lemon juice and salt. Prawn tempura is served first and Sea eel at the last. Every Tempura is very tasty.

In the end of course, a bowl of rice with Tempuras on top is served. This is truly exceptional with its sauce best matched to ingredients of Tempura. Ten-cha ( a bowl of rice with Tempura served with hot soup stock) is also nice.
52

TIRPSE (TIRPSE)

Shirokanedai, Meguro /Innovative cuisine, Fusion cuisine

★★★★☆4.14

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by雛萌

The restaurant is located in the former place of Quintessence. The inside of restaurant is very spacious. Only course menu is available.

A simple potato soufflé is very delicious with tasty apple puree. Grilled pickled mackerel is very aromatic and juicy.

An onion dish has wonderful sweetness and aroma of onion served with rich sea urchin.

We can fully enjoy taste of onion maximized by the chef. This dish will be a specialty of this restaurant. A course menu is mainly served with vegetable dishes. But fish and meat of the main dish are cooked just as it should be. Every dish is very well balanced and shows a brand new taste. This is a very sophisticated French restaurant.
52

BIODINAMICO (ビオディナミコ)

Shibuya, Meiji Jingumae, Shinsen /Italian

★★★★☆4.14

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byクワトロ☆

An Italian restaurant has a modern atmosphere.　It makes guests satisfied with its cuisines and service.

Its summer lunch course starts with cold cucumber soup.

With slight sour taste, we can enjoy it as we are eating salad.

The next dish is a platter with 6 appetizers. They are very nicely presented and one mouthful size. The balance of tastes is excellent. Especially sea bass wrapped with ham is rich in taste. At last its specialty, Pomodoro is served after homemade pasta and the main dish. Its tomato sauce is simple and lightly salted. We never get bored with it.
52

PELLEGRINO (ペレグリーノ)

Hiro o, Ebisu /Italian

★★★★☆4.14

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An Italian restaurant serves local cuisine of Emilia-Romagna region, north Italy where the chef learnt to cook. Only Pre-Fix Menu is available. The chef himself serves meals for his guests.

Its specialty is a platter of Parma dry-cured ham and salami. They are sliced in front of guests just before served. Matured precious ham and salami have smooth texture and delicate flavour. Freshly made pasta is also served. From the main dish to dessert, there is nothing to complain. Every dish is cooked by optimising quality of ingredients and has a subtle taste. We could see the chef’s character in the cuisines. A wide selection of wine from the region is available.
52

Toricho (鳥長)

Nerima, Sakuradai /Yakitori (Grilled chicken)

★★★★☆4.14

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by50オヤジ

Its taste is promised. It is a char-broiled chicken restaurant in Nerima.

Every time I visit, I find its cuisine improved.

A platter of tripe sashimi is very fresh, delicious and has no gut's smell. Chicken tartar steak balls are so tasty with sweetness that I never miss opportunity to order them. Chicken tenderloin and broiled chicken wings are cooked with 3 different types of free range chickens. Chicken Nanban plate has light sour taste and I can eat it a lot. In the end of meal, I always have yummy chicken noodle soup. Having meals with friends is very enjoyable and I cannot wait for the next time.
56

Hiroya (ヒロヤ)

Gaiemmae, Omote Sando, Nogizaka /Creative cuisine

★★★★☆4.13

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byつきのわのプーさん

Main seats are at the bar. A restaurant has a stylish and relaxed atmosphere. Its cuisines look simple but are very sophisticated. Cooking methods vary depend on individual vegetables to optimize their tastes. It is applied to fish and meat as well.

Matured puffer fish perfectly goes with Japanese rice sake. Gizzard confit is surprisingly tender with rich sauce. Char-grilled soft roe is impeccable with its texture and flavour. The chef serves dishes by guest’s request in improvisation. It proves talent of the chef. The restraint serves original cuisines. We can visit casually and enjoy with close friends.
56

Deco (deco)

Shibuya, Meiji Jingumae, Shinsen /French

★★★★☆4.13

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byまぐろくん

A French restaurant serves game meat dishes in Shibuya.

The restaurant is cozy with a chic atmosphere. The chef is from Chiba and arranges a lot of ingredients from Chiba as well as game meats.

In season, Game meat cuisine course is available. But a la carte is also recommended. "Mini dorayaki" is pancake sandwiches with foie gras terrine and lentils jam inside. You can enjoy sweet tastes of foie gras and pancakes with a spicy flavour of lentil. "Duck stuffed with foie gras served with truffle", you can be satisfied with perfectly roasted duck served with rich salmis sauce. The cuisines are dynamic but have subtle taste and presentation. Its service is also very comfortable. You will be fully satisfied with it.
56

Morikawa (もりかわ)

/Kappo (Traditional Japanese)

★★★★☆4.13

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by驢馬人

An excellent Japanese restaurant impresses us with its refreshing vinegar seasoning. Meals are served by appointment only. However, at lunch time, they serve buckwheat noodle without reservation. At dinner time, only Pre-Fix Menu is available. Its entrance is a traditional Japanese style and the landlady welcomes guests. Guests must take shoes off to enter.

"Kobako-crub" its season has just started. Its roe and meat are beautifully presented in its shell as a plate and served with crab sauce. This is a very sophisticated dish. Cooked Japanese radish has a wonderful Japanese mustard flavour. I could not help drinking all soup. We enjoy pike conger in Syabusyabu style with generously served Matsutake mushrooms. Its soup is also very enjoyable.

Snow crab is delicious as it is but with crab vinegar, the taste is even better. A side dish, "Sudachi buckwheat noodle" is very refreshing taste with Sudachi fruit juice. The amount of bill is as expected. But the cuisines are so impeccable and I am happy to pay.
59

Azumaya (東家)

Ginza, Higashi Ginza, Ginza Itchome /Kappo (Traditional Japanese)

★★★★☆4.12

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by白髪鬼

A chef Sakauchi who was supporting a Michelin chef Okuda at the restaurant "Kojyu" since its establishment opens his own restaurant with his wife with knowledge of Japanese sake.

The restaurant is located in the multi-tenant building in busy Ginza. Once we open its thick door, there is a quiet space. They take only one pair of guests each in lunch and dinner. Azumaya's cuisines are created by the talented chef and his daily effort. In the end of meals, the chef serves Maccha tea to guests in front. During the tea ceremony, there is a special air. But after that, guests enjoy talks with the chef and his wife and spent wonderful time. Its atmosphere, service and cuisines, everything is impeccable.
59

Chawanbu (車力門　ちゃわんぶ)

Yotsuya Sanchome, Akebonobashi, Yotsuya /Kappo (Traditional Japanese)

★★★★☆4.12

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by白髪鬼

A restaurant has a rustic and relax atmosphere. Its pre-fix menu perfectly goes with Japanese sake. Sake selected and offered for dishes by the landlady are produced by famous breweries. The master has talent to choose quality ingredients for cook. He takes a long time to cook dishes with seasonal ingredients and stock. His cuisines impress guests a lot. Its specialty is pork cutlet. You cannot forget its crispy batter and juicy meat once you taste it. You can enjoy an excellent combination of Japanese cuisines and Sake in relaxed atmosphere.

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