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Top 10 Restaurants in Tokyo

Top 10 Restaurants in Tokyo

Boasting the most Michelin-starred restaurants of any city in the world and dominating San Pellegrino’s list of the best 50 restaurants in Asia, it’s no secret that Tokyo offers one of the best dining scenes on the planet. Tokyo’s dining options are so diverse and outstanding that we decided to revisit our picks for Tokyo’s top ten restaurants.

Ginza Kojyu

Ginza Kojyu is one of the best places in Tokyo to experience kaiseki dining. The cozy interior creates the feeling of a meal prepared in someone’s home, with the servers describing each dish as diners watch it being prepared at the counter. The seasonal menu emphasises traditional Japanese cuisine, along with a few experimental dishes. The restaurant is quite small and relatively affordable, so it’s best to reserve a table in advance.

Ishikawa

Ishikawa offers an all-round intimate dining experience, from the attentive staff who help customers find their way to the restaurant’s hidden alleyway location to the chef who typically comes around to tables ensuring all diners are satisfied. Guests are presented with several fixed courses which typically consist of an appetiser, soup, sashimi, and a grilled main. Seating is offered in elegant private dining areas or along the cypress-wood counter with a view of Chef Hideki Ishikawa at work. The kimono-clad servers are a nod to the neighbourhood’s history as a prominent geisha district.

Joël Robuchon

Joël Robuchon is the eponymous restaurant from world-renowned chef Joël Robuchon, who owns numerous successful ventures around the world. Robuchon offers an outstanding take on modern French cuisine. The restaurant offers several set menus, along with an excellent selection of à la carte options. Be sure to save room for the delicious Kyoho grape mochi with fresh almond ice cream, soya milk and honey coulis.

L’Effervescence

L’Effervescence, a French term that translates to ‘bubbles’, ‘that which makes people gather’, or ‘lively’ depending on the context, befits this restaurant perfectly. The dishes here exude a touch of playfulness, such as its upscale take on the McDonald’s takeaway apple pie made with wild boar or sage and matutake mushrooms, served in a red takeaway box. The restaurant is known for its exquisite desserts, including its caramelized apple and kuromoji ice cream served with muesli. The setting in an elegant Japanese style, and an excellent menu of French wines complement the innovative menu.

Narisawa

Chef Yoshihiro Narisawa’s culinary training in Italy, France and Switzerland is evident in his creative use of Japanese ingredients and European cooking techniques. Narisawa is deeply passionate about the environment, and this is reflected in his dishes, which are designed to mirror the Japanese seasons. The restaurant is particularly well-known for its unusual ‘Bread of the Forest and Moss Butter’, which rises at the table while guests enjoy their other courses.

Nihonryori RyuGin

Nihonryori RyuGin achieves a perfect balance between time-honoured Japanese cooking techniques and fresh, original dishes. The menu is limited to a seasonal full-course degustation set, along with à la carte options available at certain times of night. Many dishes present a playful mixture of hot and cold, particularly the restaurant’s signature dessert which incorporates fruit served both frozen with liquid nitrogen, and boiling hot. ‘Ryugin’ means ‘singing dragon’ or ‘dragon song’ and the mythical creature can be seen in various aspects of the restaurant’s décor, from the plates to the artwork on the walls.

Quintessence

Quintessence’s culinary philosophy is based on three principles: respecting the product by only using premium ingredients, pursuing the cooking process by pushing the boundaries of current culinary practices, and attention to detail in the seasoning process to enhance the subtle flavors of the food. Before opening Quintessence, Chef Shuzo Kishida worked at L’Astrance restaurant in Paris, where he learned the restaurant’s now-signature technique of cooking the meats for an extended period of time at a low temperature. Menus are ‘carte blanche’, with the chef deciding upon the featured dishes each day based on seasonal ingredients.

Sukiyabashi Jiro

Sukiyabashi Jiro is arguably one of the best places in Tokyo to eat traditional sushi. The veteran restaurant has served Barak Obama and Japanese Prime Minister Shinzo Abe, in addition to being named among Asia’s 50 best restaurants in 2014. The tasting menu of about 20 small courses is prepared by 89-year-old master chef Jiro Ono. There are only 10 tables in the restaurant’s simple interior and dining typically happens quickly, based on the idea that high-quality sushi should be served and consumed as soon as possible after being prepared.

Takazawa

With only four tables in the dining area, every diner feels like the guest of honor at Takazawa. The restaurant’s simple interior is modelled after the settings of traditional Japanese tea ceremonies, during which the host prepares tea for just a few guests. Chef Takazawa works in the kitchen while his wife, Akiko, serves dishes and entertains diners. Takazawa is famous for his innovative presentation, including a vegetable dish served in a flowerpot-like bowl with delicate seasoning mimicking the soil.

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