Japanese in Tokyo

41 places for Japanese in Tokyo, picked by creators — with what they said.

• Sushi Kadowaki — Condé Nast Traveler
  An omakase that adds innovation to a traditional style, sourcing directly from fishermen and specialty distributors rather than the market, serving fish rarely used elsewhere.
  Heads up: Since it's chef's omakase, there's no menu choice — you get only whatever seasonal ingredients the chef decides on that day.
• 모헤지 — 나의시선
  Praises the skillful cooking technique, saying the crispy scorched bottom scraped off with a spatula is incredibly tender, and pairing it with beer is out of this world.
  Heads up: They tell you to eat it after 5 minutes, but waiting 15 minutes lets the bottom crisp up more and taste better; recommends finishing with yakisoba after two rounds of monja.
• Miyazaki Shōten Annex — Japan by Food
  Famous for yakitori, but he said the fried chicken omurice served as a closer is also a signature dish, with the sweet-tangy ketchup making the perfect end to a night of drinking. He raved that the sasami with wasabi was 'tear-jerkingly good.'
  Heads up: The popular chicken breast sasami sells out fast, so you need to arrive before 5-6pm to order it. Orders are placed via QR code, and an English menu is available.
• 高丸電氣 — Paolo fromTOKYO
  Raved that the signature black vinegar oyster sauce yakitamago, with its chewy wood ear mushrooms, fluffy egg, and perfectly balanced sweet-and-sour sauce, was amazing — 'who knew an omelet could taste this good' — and also praised the crispy-outside, chewy-inside texture of the griddle-fried yakisoba.
  Heads up: There's no sign out front, making it hard to find on your first visit, and an otoshi (obligatory starter snack) is served.
• 오가와 — 나의시선
  Says the sauce on the eel rice bowl is insane, melting in your mouth, and calls it crazy value for getting this quality at 1,200 yen.
  Heads up: It opens around 11:25 and you'll need to wait in line for about 30 minutes; recommends mixing in the shishito peppers and shichimi/sansho pepper that come with it to vary the flavor.
• 鰻 ひつまぶし備長 三越銀座店 — 나의시선
  Grilled directly over binchotan, giving a crispy outside and moist inside, with amazing tare — and the final ochazuke step, poured with dashi broth, is said to be out of this world.
  Heads up: Meant to be eaten in four stages, and the speaker strongly recommends the third stage, the ochazuke.
• とんかつ銀座梅林 本店 — 나의시선
  Says the katsu sando, being the original, is far softer and tastier than others, and recommends pairing the gin-katsu set, katsu-don, and katsu sando with beer.
  Heads up: There's a pricier black pork option too, but the difference isn't huge, so the basic gin-katsu set is more than enough.
• 히키니쿠토 코메 — 나의시선
  Says the rice cooked fresh at the table is a work of art you can't skip, and raves about the fun of eating the hamburg steak plain, then with toppings, then with ponzu, and finally mixed into egg-soy rice.
  Heads up: Rice is free, but miso soup seemed to cost extra after the first bowl; recommends ordering two extra hamburg steaks from the start.
• 大和寿司 東京 豊洲市場 — 나의시선
  Says the shari (rice) is great, but the toppings are so fresh that everything comes together beautifully, marveling at 'how can this be market sushi?'
  Heads up: Even arriving in the morning meant waiting 1-2 hours in line, though going earlier lets you in right away. The standard move is adding one or two extra pieces of whatever was best in the omakase.
• 큐베이 — 나의시선
  Raved that the ingredients are excellent and the shari is insane — every grain of rice practically dances alive in your mouth before melting together with the neta.
  Heads up: Reservations aren't easy, but if you show up around 11:30am for lunch and put your name down, you can get in almost walk-in style, and the lunch set is 2-3 times cheaper than dinner.
• 교엔 로안 — 나의시선
  Raved that the No. 1 most popular sashimi teishoku is truly delicious, and the grilled fish teishoku cooked over the irori is so good it makes you wonder how they grill it that well.
  Heads up: Opens at 11:30am, but by around 11:50 a line forms elsewhere, so check where the actual line is — the grilled fish teishoku is only available at lunch (dinner switches to robatayaki).
• かつどん屋 瑞兆 — 픽필름 pickfilm
  Said it's a must-visit every time they come to Tokyo, calling it the best katsudon, and raved that the sauce-soaked tonkatsu was surprisingly crispy.
  Heads up: Said opening is at 11:30 but they let people in from 11, so it's best to arrive early.
• 丸鶏 るいすけ — 픽필름 pickfilm
  Said the chicken esophagus looks like tripe but is incredibly chewy and light, a must-try, and the signature charcoal-grilled whole chicken is great dipped in olive oil and shichimi.
  Heads up: Seating is limited, so by late hours only one seat might remain.
• とんかつ山家 御徒町店 — 나의시선
  Praises it as no-frills, solid classic tonkatsu that rivals other famous shops, and recommends the slightly larger-than-regular size.
  Heads up: It's cheap, so the line gets very long, requiring an early arrival, and the shop is so quiet inside—like a library—that talking loudly is hard.
• 긴자 카츠카미 — 나의시선
  The counter-side pairing of freshly fried pieces served one or two at a time (eaten with capers on top) along with the chef's commentary is entertaining, and calls it the number one restaurant he's experienced in Japan.
  Heads up: The main branch is booked out two months in advance, so aim for the second location instead; for the finishing rice, recommends the curry rice over ochazuke.
• Iroriya Higashiginzaten — Jack's Dining Room
  Raved that they pile on so much salmon roe it overflows the bowl and needs a plate underneath, and that the vibe of drinking beer while eating charcoal-grilled skewers felt like a "Japanese Oktoberfest."
  Heads up: Said the lively atmosphere of drinking beer and getting rowdy might not suit those looking for a quiet meal.
• 쇼타이엔 긴자점 — 나의시선
  Says putting a piece of meat on fluffy white rice is the best, praising the clean, deep flavor from direct charcoal grilling.
  Heads up: The 600-hour aged beef tongue is reservation-only, so you need to call ahead, and he strongly recommends going at night.
• 뉴 토리긴 솥밥 꼬치구이 — 나의시선
  The individual kamameshi (pot rice) servings are small enough that you can order several kinds, and calls the combination of various kamameshi flavors with yakitori as a side dish amazing.
  Heads up: Easy to confuse with the main Torigin branch right next door, so make sure to go to New Torigin; recommends ordering 3 to 5 kamameshi.
• 다루마 — 추성훈 ChooSungHoon
  Praised the overwhelming value of the massive 1.8L highball and the delicious Fukuoka-style soy sauce motsunabe and seasonal yellowtail sashimi.
  Heads up: When the restaurant is full, seating time is limited to 1 hour and 30 minutes.
• 博多麺房赤のれん 西麻布本店 — 추성훈 ChooSungHoon
  Praised the deep pork broth and the thin but distinctly rich chashu, and especially raved about the 500 yen boiled dumplings, saying the juicy filling was so good they could eat five plates.
  Heads up: Closed on Sundays (they went the day before and couldn't get in because it was closed), and the small shop seats only about 20 people with bottled beer only, no draft.
• 츠케멘 야스베에 아카사카점 — 정준하하하
  He raved about the broth, which bursts with umami without being too salty, and said the way they sprinkle bonito powder over the noodles and wrap the chashu in nori is unmatched by any other shop.
  Heads up: There are four noodle portion sizes—small (180g), regular (220g), large (330g), and extra large (440g)—all priced the same, and even the regular size is said to be as filling as a large jjajangmyeon, making the extra large fit for competitive eaters. The nori topping isn't included by default and must be ordered separately.
• Gamushara — Japan by Food
  He said the ginger soy sauce ramen has gone from its old sharp flavor to a milder taste that even kids and elderly people can enjoy, adding 'I could eat this every day.'
  Heads up: Orders are placed via a ticket vending machine; the top-left button is the shop's recommended item.
• Uokin Brewing — Paolo fromTOKYO
  Praised it as 'the best place for fresh fish and craft beer,' raving about the rich, clam-chowder-like croquette, the moist snow crab meat and crab paste, and the grapefruit-scented hazy IPA.
  Heads up: Advised that if you're planning to have more than two drinks, the all-you-can-drink craft beer deal for 1,500 yen per hour is a better value.
• 中国ラーメン揚州商人 新橋店 — 정준하하하
  He said the broth is smooth and rich with a lively tang from black vinegar, making it perfect for curing a hangover, and the noodles are well-made too.
  Heads up: There are two versions, regular and premium, and he noted the regular one has a more pronounced tanginess that feels truer to authentic suan la tang.
• 恵比寿横丁 — 추성훈 ChooSungHoon
  Raved that small, affordable izakayas are all packed into one building, and loved the vibe where you naturally end up sharing tables and chatting with the people next to you.
  Heads up: Said Sundays are quiet, while Friday and Saturday nights—especially around 9pm on Thursdays—are the busiest.
• MO-MO-PARADISE Shibuya Center-gai — Paolo fromTOKYO
  Said the fresh, wide-ranging buffet corner is the biggest draw, satisfying families, groups, and even vegans, and especially recommended the yakumi corner where you can make your own sauce with Asian spices. Also praised the tender meat soaked in sukiyaki broth.
  Heads up: Noted that it's easy to miss since it's located on the 6th floor of the building.
• 焼肉つじむら 新宿本店 — 픽필름 pickfilm
  Said the beef tongue was unbelievably chewy yet tender with perfectly balanced seasoning, and the course offered great variety and generous portions.
  Heads up: Last order is at 9:30pm and prices aren't cheap (about 10,000 yen per person).
• 츠키지 이타도리 초밥 별관 — 픽필름 pickfilm
  Said the neta was remarkably thick and even the rice itself was delicious, with the fatty tuna melting in the mouth and full of flavor.
  Heads up: Said a wait starts forming after 8:30am.
• 寿司大 — 나의시선
  Rates the omakase price as cheaper than expected and very fresh, with great balance overall.
  Heads up: Cash only, and you need to line up; the speaker felt the sushi rice seasoning was a bit strong.
• 炭火焼鳥居酒屋 火乃酉（ひのとり） 新杉田本店 — 픽필름 pickfilm
  Said the prices were reasonable, the atmosphere was nice, and the owner was friendly, especially recommending adding cartilage for its great texture.
  Heads up: Seating is limited so walk-ins require luck, and ordering is done via QR code.
• 挽肉と米 渋谷 — 픽필름 pickfilm
  Said freshly cooked, fluffy rice is the key, and the salt-seasoned hamburger steak, though thick, was tender and juicy inside.
  Heads up: You have to grab a cancellation slot that opens at 9am on the reservation site that day, and the reservation isn't confirmed until card payment is completed.
• 니혼바시 돈카츠 하지메 하나레 — 픽필름 pickfilm
  Said the tonkatsu is thick with little fat, making it less greasy and the meat tender — recommended if you want a katsudon that really fills your mouth.
  Heads up: Said it's not worth waiting one or two hours for, but it's reliably tasty.
• 에비스노 야스베 — 픽필름 pickfilm
  Said the yakigyoza-style dumplings had an incredibly crispy texture, and with such a wide variety of side dishes, it's a great spot for a second round of drinks.
  Heads up: Said there was a 90-minute wait on Friday night, and felt it wasn't quite worth that long a wait.
• 멘야무사시 — 픽필름 pickfilm
  Said the garlic broth was light and clean, the noodles had good chew, and the thick chashu was so tender it fell apart.
  Heads up: After entering, you pay at a kiosk and have to stand waiting behind diners who are still eating.
• 天ぷら新宿つな八 総本店 — 나의시선
  Recommended as a go-to tempura spot he always stops by whenever he's in Shinjuku.
  Heads up: The line can get quite long, so expect to wait.
• 新宿アカシア 本店 — 나의시선
  Praised the cabbage rolls dipped in the special sauce as amazing, and said the omurice and katsu/ham katsu dishes are also excellent.
• 츠케멘 야스베에 시부야점 — 정준하하하
  He mentioned this is his usual go-to spot.
  Heads up: It's said to be so packed that you have to wait in line for quite a while.
• 新横浜ラーメン博物館 — Condé Nast Traveler
  He rated it highly for its fun factor, likening it to a Disneyland for ramen.
• 東京ラーメンストリート — Condé Nast Traveler
  Praised for letting you sample the current ramen trends broadly in one place.
• 天ぷら船橋屋 新宿本店 — 나의시선
  Praises the lunch set where a few pieces are fried right in front of you with expert, clean technique, calling it wonderful.
  Heads up: If the tempura feels like too much, he says it's better to keep it light with just the lunch set.
• 築地 山長 — 픽필름 pickfilm
  Said it was very sweet with an unusual texture from its many layers, and enjoyed watching it being made in the kitchen while waiting in line.
  Heads up: You have to wait in line.

All places in Tokyo