The idea, in short, is to keep things close, intimate and leave you feeling very genki (happy and alive). The smell of sourdough, muffins and cakes baking in the open kitchen adds to the homely feel. Whether you’re missing home or just missing an overseas holiday, a meal at one of these Tokyo restaurants is like a passport for your palate. House-made pasta comes perfectly al dente, whether you choose the Bologna-style tagliatelle or the spaghetti with clams. This old-school restaurant in the backstreets of Kagurazaka features a grinder in its storefront window, where the noodle master makes soba by hand. The relaxed atmosphere and counter seats overlooking the kitchen make the whole experience an intimate one. That a deep-fried vegetable can taste so light and fresh seems impossible – so stark is the contrast between one's usual understanding of food cooked in grease and the lightly battered, sesame oil-kissed creations conjured up by chef Kondo. After returning to Japan, Tanaka headed back to his native Mie to form connections... Genre: Kaiseki/kappoSo many of Tokyo’s top Japanese restaurants have minimal and modest décor.

It lists a total of 26 different varieties of largely Japanese premium pork, save for Spanish Iberico and Hungarian Mangalica. We’re working hard to be accurate – but these are unusual times, so please always check before heading out. An essential stop on the Tokyo yakiniku trail, this sleek Aoyama giant is best enjoyed by ordering one of the prix fixe ‘courses’. Whether you hail from the southern USA or not, you’ll feel right at home as soon as you step inside the cosy dining room Soul Food House. Zakuro is not the place for a quiet meal, especially during the nightly belly dancing show at 8pm. Tourist Information Center Harajuku. The brainchild of chef Tomoharu Shono – who already has eight ramen restaurants in Tokyo and one in San Francisco – Mensho proclaims that it’s serving ‘a bowl for tomorrow’. We send out information on the carefully selected restaurants,hair salons, and cosmetics stores in Tokyo both to all visitors to Japan and to all people who stay in Japan. Excellent homemade sauces with flavours such as Provence herb and white miso add to the French fusion feel... Gyoza – the ravioli-like fried dumplings that are usually filled with minced pork – come in many forms in Japan, having long ago diverged from their Chinese predecessors (called jiaozi). For non-meat eaters, there's plenty of options – hot tofu sliders (a riff on the restaurant’s pulled pork classic), and mushrooms and grits, to name just a couple. Owner and grill master Takashi Imai opened his stylish thirty-seat, counter-style joint in November 2016... After completing his noodle apprenticeship at Kichijoji's now-closed Rakuraku, the owner here set up shop out in Chofu, serving his innovative chuka soba (¥750) to a steady stream of both locals and faraway visitors. There are bold red- and blue-painted walls, bright lighting, rattan furnishings and Thai trinkets lined up at the entrance. It certainly is unlike any other ramen restaurant in the city. In fact, he refers to tempura as 'steamed cuisine', wrapping vegetables from all across Japan and ultra-fresh Tsukiji seafood into a gentle hull of batter... How long would you wait for a good bowl of topped rice? omu-rice, croquettes and the like. The Kabi team forage for pine shoots and mushrooms in Nagano and Niigata on their off-days, and they create their own larder by experimenting with the two techniques that define Japanese cuisine: pickling and fermentation (hence the restaurant’s name ‘kabi’, Japanese for mold). Direct from the producing areas!! Il Boccalone in Ebisu is a relaxed Italian trattoria that has been serving Tokyoites hearty Italian cuisine since 1989. Lesser restaurants tend to produce a heavier soup that can get a tad cloying – but not Nakiryu. Directly connected to Tokyo Station. Savor to the fullest the dishes and sake of Kyushu, the Kingdom of Foods!!

With sunny yellow tablecloths, an open wood-burning fireplace, wooden trims and fresco-decorated walls, the restaurant’s charming setting – not to mention the food – draw a loyal crowd of locals. There’s something undeniably comforting about Indian food and at Dhaba India in Kyobashi, you’ll find  a menu of fragrant, deeply satisfying dishes from the southern part of the country. The humble, ubiquitous gyoza is one of the most delicious snacks in Japanese cuisine. Try another? Shibahama offers a ten seat bar and then four small tables. Not only gyoza, but also a wide variety of horse sashimi and Kyoto-style oden hot pots are available. Using only sushi-quality ingredients, Kudo cooks everything to order, so there's no need to worry about soggy or stale burgers... Genre: SteakEnter through the butcher shop – what a brilliant concept for a steakhouse. Not only was Abe's version of it delectable, but a morsel that unexpectedly transported us straight to the coast... Genre: TempuraAt Kondo, the art of tempura approaches an exact science. Setting the criteria for our list of the 100 best restaurants in Tokyo was the easy bit. Since 2014, Ishida has sought to reforge this often forgotten connection through education and phenomenal dining at his Hiroo restaurant... It’s indisputable that sushi is phenomenal year-round, but nothing quite beats savouring the ocean’s gifts on a summer day. But if you don't feel like standing in line, just head to Ton-kyu, set in the basement of a building just in front of Takadanobaba Station. All the KEI STAFF are truly looking forward to your visit, h... ORCA offers you authentic Japanese teppanyaki in casual settings with reasonable prices.

You can also find out more about how Time Out makes recommendations and reviews restaurants here. What they all have in common is that they serve some of the best dishes in Tokyo for any budget, with service befitting the setting. Feast your eyes on the best restaurants in Tokyo: from hearty cheap eats to modern Japanese cuisine and Michelin-starred stalwarts. Commonly associated with sumo wrestlers looking to get a calorie-packed meal to bulk up for an upcoming match, and hungry diners seeking something warm during the cold months, nabe or Japanese-style hotpot also has a more refined side. Thanks for subscribing!

Opened in late December 2016, it boasts a dazzling menu dreamed up by the former sushi artisan: check out the Konbuzime Fish Burger, the Saikyo Grilled Fish Burger or the inventive Boiled Conger Tempura Dog.

The restaurant was originally a popular lunchtime spot as it offered a rice bowl heaped with ten pieces of shrimp tempura for just ¥650. In short, if you’re looking for a great meal, you’ve come to the right place. Food is one of the easiest ways to transport yourself somewhere else.

There are Imo-buta from Chiba, Akan pork from Hokkaido, Hyo-on two-month aged pork from Gumma... and it goes on, with the varieties and cuts listed from lean to fat. Shibahama offers a ten seat bar and then four small tables. The pho has its characteristic clean-yet-complex broth, topped with tender beef; rice paper rolls are packed with fresh vegetables and herbs; and the bun cha gio is a bowl of crisp and chewy spring rolls on top of a bed of rice noodles.

Please ENJOY GRILLING beef to your heart’s content, just the way you like it.

Where to get imported groceries from India, Thailand, Taiwan, Indonesia, Iran and more. We already have this email. To the uninitiated, especially those accustomed to glitzy high-end establishments in the West, it can seem strange to spend top yen to sit on a stool in what resembles a cramped (if freakishly tidy) living room. Run by the enigmatic Kan Morieda, one of Tokyo’s most visible young chefs and the instigator of his very own cooking style – ‘punk cuisine’ – Salmon and Trout is a mishmash of influences and innovations. Kaiseki chef Yuki Tanaka has a bit of an extraordinary background: a vocational school graduate, he studied the secrets of Japanese cuisine during a four-year spell at the renowned Kikunoi in Kyoto. They can be tiny and served as side dish, often with ramen; large and filling; and have a delicate or robust dough wrapper.

Déjà vu! If you’re the morning taco type, head to the restaurant from 9am to 3pm to start the day on the right foot.

Your local guide will lead you around the famous Shibuya Scramble and help you untangle the web of izakayas and bars to choose from in Shibuya.

For a hearty main, you can’t go wrong with the house classic: roast beef with rocket and parmesan and a side of organic vegetables sauteed in butter. You can even opt for extra spicy for an additional ¥50... Why settle for regular tonkatsu when you can go to Enraku? But when you eat Shotaro Hara’s hassun, a mixed platter typically served as the second course in a kaiseki meal, you’ll understand why tablecloths and fancy furniture are entirely unnecessary... Genre: Kaiseki/kappoExperimental chef Seiji Yamamoto has put modern Japanese cuisine on the map with his three-Michelin-star restaurant.

Yum Takrai is a crunchy and flavourful mound of lemongrass salad, while the Pad See Ew – rice noodles with chicken and vegetables – is highly recommended, plus you get to choose the thickness of your rice noodles. At the butcher’s quarters – pristine, like a surgeon’s operating room – you can buy around 20 cuts... Atsu Atsu Ri Carica is a small natural wine bar-meets-inventive Italian gastropub. The owner-chef is from northern Thailand and infuses dishes with plenty of fresh herbs and often a spicy kick. Welcome! Ask any Shimokitazawa gourmand in the know to name their favourite local restaurants and they’re highly likely to include this offbeat eatery on their lists. Tucked away in a backstreet of Akasaka, this popular Thai restaurant re-creates the casual dining feel of a Bangkok neighbourhood restaurant. The venue is a blend of both cities, set into a spacious renovated warehouse in the historic Yanaka district, with antique furniture from Melbourne surrounded by shelves lined with Japanese handicrafts. On the menu, the avocado toast comes on seeded sourdough bread, and might be topped with parsley, pink peppercorns and lemon, or soft-boiled eggs, capers and rocket. By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. It is a showcase for chef and owner Hayashi Ryohei to champion the local, indigenous and seasonal produce of Japan, which he sources directly from farmers and fishermen around the country. Shibahama offers a ten seat bar and then four small tables.

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