Restaurant ranking

Restaurant ranking

Close
Search

1.Nurukan Sato

Roppongi, Tokyo

Japanese / Crab,Japanese / Kaiseki (traditional multi-course meal),Alcohol / Sake

From Editor

Savor the flavors of Japanese sake at different temperatures with a little help from Nurukan Sato's manager, who helps you decide your favorites through blind taste tests.

2. Kyoto Gion Tempura Yasaka Endo

Gion/Higashiyama, Kyoto

Japanese / General,Japanese / Tempura (battered, fried seafood and vegies),Japanese / Kyoto cuisine

We prepare a variety of tempura (deep fried foods) from season to season, with young sweetfish or bamboo shoots in the spring, to goby, matsutake mushrooms, and ginkgo nuts in the fall. Experience the freshness that Kyoto's f

read more

3.Otaru Masazushi Ginza

Ginza, Tokyo

Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi,Alcohol / Sake

From Editor

Otarumasazushi Ginza serves fine sushi and sashimi, fresh from Hokkaido, as well as other delicious seafood that is always seasonally prepared by their skillful master chef.

4.Teppan-yaki Kokoro

Kobe/Harborland, Hyogo

Japanese / Teppanyaki (grilled foods),Western / Steak,Western / Teppanyaki (grilled foods)

From Editor

Indulge in Teppanyaki featuring renowned Kobe beef from the Tajima and Awaji cattle strains - all the while enjoying a spectacular view of Kobe Port from the counter.

5.Teppanyaki Steak Kisentei

Roppongi, Tokyo

Japanese / Teppanyaki (grilled foods),Japanese / General

From Editor

Right at your table, the expert staff at Kisentei sukiyaki/shabushabu restaurant (sister of long-established Ningyocho Imahan) will energetically grill your beef, abalone or lobster.

Browsing history

Cuisine worthy of
dressing up for

UNESCO added traditional Japanese washoku cuisine to its Intangible Cultural Heritage list in 2013. This came as no surprise to millions of washoku connoisseurs who will attest to the amazing quality, beauty and flavor of traditional Japanese cuisine. In this special feature, we introduce 5 impeccable restaurants that represent the very best of washoku.

Kojyu小十

Phone: 03-6215-9544

Address:
4F Carioca building, 5-4-8 Ginza, Chuo-ku, Tokyo
Open:
Lunch 12:00 – last order 13:00
Dinner 18:00 – last order 21:30
Closed:
Sundays and holidays (summer, New Year's, etc.)
Learn more

The central item on the menu is the Chef’s Choice set, for which Okuda prepares delectable Japanese cuisine before your eyes at 21,000 yen plus tax for lunch or 25,000 yen plus tax for dinner.

Tuna and sea bream sashimi are beautifully arranged on tableware to please the eyes and palate.

Okuda's unrivaled skill at extracting the rich essence of fish and meat is fully apparent. Layers of exquisite flavor bloom in your mouth from the first bite.

Skills that captured the world's imagination

There seems no limit to Okuda's talents. His restaurant, Kojyu, has won 3 Michelin stars for 7 years in a row. His other restaurant in the same building, named Okuda, is receiving praise as one of Japan's premier restaurants. And a restaurant he launched in Paris in 2013 has earned him worldwide acclaim. Okuda has become an international icon representing Japan's culinary culture and his every action is followed by gourmets around the world.

"I bring out the flavor of the ingredients. And if that pleases my customers, I consider it a great joy," says the smiling Okuda. Of course, he knows it's not that simple. He insists on serving only naturally harvested eel over 1kg, for example, even though finding natural catch in a country where 99% of the eels are raised in farms can be a challenge.

He grills the eel with charcoal and finishes it simply, creating an astonishingly vigorous flavor only found in nature's bounty at its best. All dishes at Kojyu are prepared with the same thoroughness and philosophy. For connoisseurs seeking the forefront of Japanese cuisine, there is no better choice than dishes prepared by the phenomenally talented Okuda.

Phone: 03-6215-9544

Address:
4F Carioca building, 5-4-8 Ginza, Chuo-ku, Tokyo
Open:
Lunch 12:00 – last order 13:00
Dinner 18:00 – last order 21:30
Closed:
Sundays and holidays (summer, New Year's, etc.)
Learn more

Ginza Ibukiぎんざ 一二岐

Phone: 03-6278-8110

Address:
B1F Daini Matsuoka Bldg., 2-14-6 Ginza, Chuo-ku, Tokyo
Open:
Lunch 11:30 – last order 13:10
Dinner 17:30 – last order 21:30
Closed:
Sundays
(When a public holiday falls on a Monday, the shop opens on Sunday and closes on Monday.)
Learn more

The Chef’s Choice courses are beautifully prepared with signature dishes such as fried goma tofu and lightly grilled bonito, as well as playful, seasonal touches like sprinkled sugary "snow". Dinner courses are available for 9,000 yen, 12,000 yen and 16,000 yen (plus tax).

Up-and-coming chef Yoshizawa launched Ibuki at the age of 32 and has been impressing gourmands ever since.

The wine cellar includes 9 brands each of red and white wine, as well as 5 brands of champagne from France, the US and Japan.

Ginza’s unpretentious kappo-style restaurant

Conversation becomes lively as all eyes turn to the bonito being grilled over flaming straw at the counter. A kappo restaurant in Ginza might sound intimidating, but Ginza Ibuki welcomes guests with a down-to-earth atmosphere and enthusiasm for Japanese cuisine.
Owner-chef Sadahisa Yoshizawa says, "I enjoy explaining our food to curious guests so they understand our philosophy." Such passion has contributed to the success of his shop, which has earned Michelin stars for 3 consecutive years since opening in 2010.
From 9,450 yen, the Chef’s Choice course is affordable enough for many guests to enjoy once a month. Yoshizawa accentuates the course with various dishes that exemplify his skill at presenting the finest seasonal foods and Japanese décor. Connoisseurs as well as those unfamiliar with Japanese cuisine are sure to enjoy the experience at Ginza Ibuki.

Phone: 03-6278-8110

Address:
B1F Daini Matsuoka Bldg., 2-14-6 Ginza, Chuo-ku, Tokyo
Open:
Lunch 11:30 – last order 13:10
Dinner 17:30 – last order 21:30
Closed:
Sundays
(When a public holiday falls on a Monday, the shop opens on Sunday and closes on Monday.)
Learn more

Tokuuchiyama徳うち山

Phone: 03-3545-1091

Address:
1F, 3-12-9 Ginza, Chuo-ku, Tokyo
Open:
Lunch 11:30 – 14:30 (last order 13:00)
Dinner 18:00 – 22:00 (last order 20:00)
Closed:
Sundays and holidays
Learn more

Junya Kudo, owner and chef of Tokuuchiyama, may modify the order of his dishes according to a guest’s composure, pace and choice of drinks. Not only does he prepare and serve his dishes; he is an attentive host even as he creates them.

The flounder sashimi is accompanied not by soy sauce, but by a sauce specially created and blended by Chef Kudo.

Soup with Shogoin turnip, alfonsino, and raw cloud ear mushrooms is distinguished by dashi stock extracted from bonito and young tuna. The counterpoint of dashi and alfonsino fat is especially flavorful.

Cooking up fresh approaches to Japanese cuisine

"As with ramen, you can tell if the broth is good from your first sip," says Junya Kudo of his stock's deep flavor which blends intricately with the other ingredients. The owner and chef of Tokuuchiyama limits the restaurant's menu in order to consistently maintain the strong initial impact and quality of his cooking. Serving as few dishes as possible, he likes to assemble fine ingredients with consummate care and consideration on a single plate. His sashimi, for example, is distinctive, but served without a customary dish of soy sauce. "I would not be doing my duty as a chef if I just put grilled or sliced fish on a plate," he explains.
Chef Kudo prepares sashimi flounder topped with a sauce of grated ponzu, vinegar and cod milt. The plain, pure taste of the flounder is enriched by the milky cod milt, yet enlivened with the touch of citrus ponzu. Even simple ingredients in this chef's hands make for memorable results.
Although it was launched as a branch of the elegant renowned Ginza Uchiyama restaurant, Tokuuchiyama is more relaxed than you might think. Mr. Kudo's diverse experience, including frying tempura at a Japanese restaurant in Germany and working as a chef at French and Italian restaurants, generates fresh ideas that continue to evolve contemporary Japanese cuisine.

Phone: 03-3545-1091

Address:
1F, 3-12-9 Ginza, Chuo-ku, Tokyo
Open:
Lunch 11:30 – 14:30 (last order 13:00)
Dinner 18:00 – 22:00 (last order 20:00)
Closed:
Sundays and holidays
Learn more

La BOMBANCEラ・ボンバンス La BOMBANCE

Phone: 03-5778-6511

Address:
B1F, 2-26-21 Nishiazabu, Minato-ku, Tokyo
Open:
Dinner 18:00 to arrival no later than 22:00
Closed:
Sundays and holidays
Learn more

La BOMBANCE has only one course menu (10,000 yen plus tax) that changes each month and includes around 9-10 items. The current menu includes sauteed foie gras dressed with thick mushroom sauce and truffles, rice vermicelli with koubakogani (female snow crab), beef and root vegetables stewed in the jibuni (Kanazawa) style and other delicacies.

Sauteed foie gras with savory fragrant truffles is beautifully complemented by a bed of fried rice and fried shrimp-shaped taro

Master Chef Watanabe manages the kitchen. Mr. Okamoto was his colleague at Fukudaya, the ryotei where they trained together.

The essence of omotenashi in free-spirited Japanese food

Sauteed foie gras dressed with thick mushroom sauce and truffles. Koubakogani (female snow crab), Sotoko (eggs) and Uchiko (livers) cooked with rice vermicelli. Diners moan with satisfaction at such wildly creative cooking, as one surprise follows another.
Along with the traditional Japanese ingredients, cooking and presentation that Shin Okamoto learned to use at Fukudaya, Japan’s top ryotei restaurant in Kioicho, each dish he creates also reflects the tastes of a new generation. As owner and chef of La BOMBANCE for over a decade, he has been integrating the culinary ideals that he believes in.
As Mr. Okamoto says, "Fukudaya is absolutely first-class. Of course, everything there is ideal, from facilities to the spirit of omotenashi. I strove for perfection there, as I do in my own restaurant, according to my philosophy." Eventually, he achieved his own original style of Japanese cuisine. The design of La BOMBANCE is modern, from the face-to-face counter to the imaginative oshinagaki (menu) composed as a riddle. "I love to surprise and satisfy customers," he adds. It is this fresh spirit of omotenashi that raises this ryotei to the upper ranks.

Phone: 03-5778-6511

Address:
B1F, 2-26-21 Nishiazabu, Minato-ku, Tokyo
Open:
Dinner 18:00 to arrival no later than 22:00
Closed:
Sundays and holidays
Learn more

Oryori Shunso春草

Phone: 03-6450-7818

Address:
1F DAYAWARDY, 2-5-1 Nozawa, Setagaya-ku, Tokyo
Open:
Lunch 11:30 – 14:00
Dinner 18:00 – 23:30
Closed:
Wednesdays, lunches on Saturdays, Sundays and holidays
Learn more

Setting a seasonal theme, the Hassun in this course menu accentuates the rich delicacy of octopus boiled slowly for buttery softness. Takiawase is cooked with deeply flavorful white miso soup. Every dish at Shunso, in fact, is created for an optimal balance of flavors, colors and textures.

Yoshikazu Imai, trained at renowned ryokans and ryotei restaurants, is dedicated to providing the ultimate experience for every guest at Shunso.

Today’s Yakimono is a grilled winter yellowtail from Himi known as Saikyoyaki, with firm salted grilled Awa-odori chicken from Tokushima.

Bountiful ingredients bring a table to brilliant life

Plain, simple bowls and plates and an absence of ostentation make it clear that Shunso does not overindulge in decorating its dishes. But once served, the beautiful food is naturally the star, as perfectly composed and lit as floral arrangements. The versatile qualities of excellent ingredients come together in brilliant, nutritionally balanced combinations.
About 15 ingredients are used to make the 7 items that go into the appetizer Hassun. Likewise, this restaurant's simmered Nimono and flame-grilled Yakimono are prepared with unusual measures of precision and patience. "We offer only a course menu, as we wouldn't be able to offer such great varieties of beautiful, colorful food à la carte," explains the master chef.
What makes Shunso supreme is the distinctively calibrated harmony of tastes and textures in each dish. The flavor of konbu (kelp) distinguishes its soup stock, for example. The essence of Shunso's cuisine is as vividly memorable to the eye as to the taste buds.

Phone: 03-6450-7818

Address:
1F DAYAWARDY, 2-5-1 Nozawa, Setagaya-ku, Tokyo
Open:
Lunch 11:30 – 14:00
Dinner 18:00 – 23:30
Closed:
Wednesdays, lunches on Saturdays, Sundays and holidays
Learn more

*Articles are written based on information available at the time of publication.

More restaurants