9 Tokyo Restaurants Worth the Splurge
Tokyo
Tokyo is a quandary for the food lover. You can get great food in so many places, you don't really need to pay up to get a special experience. On the other hand, as Tokyo is the greatest food city in the world (full stop), it's high end options are among the greats in the world. Here are some places that are totally worth the splurge.
Azabu Kadowaki
Azabu-Jūban
Photo: Google
Azabu Kadowaki is a Michelin two-star kaiseki restaurant blending traditional Japanese culinary arts with modern aesthetics. The tasting menu is seasonal and artistically presented, offering a serene and private dining setting with attentive service, exceptional for meaningful dining events.
2-chōme-7-2 Azabujūban, Minato City, Tokyo 106-0045, Japan
L’Effervescence
Nishiazabu
Photo: Google
L'Effervescence Hachiyama offers exquisite fine dining with a modern French tasting menu, celebrated for its delicate use of seasonal ingredients and innovative culinary techniques. Signature dishes include their truffle-infused foie gras and a sublime seafood terrine, served in an elegant, intimate atmosphere perfect for special occasions.
2-chōme-26-4 Nishiazabu, Minato City, Tokyo 106-0031, Japan
Esquisse
Ginza
Photo: Google
Esquisse is a Michelin-starred fine dining French restaurant in Ukima celebrated for its artful tasting menus that change seasonally. Guests enjoy beautifully plated signature dishes such as lobster with seasonal vegetables and exquisite desserts in an elegant, intimate setting, perfect for special occasions.
Royal Crystal Ginza 9F, 5-4-6 Ginza, Chuo City, Tokyo 104-0061, Japan
Kioichō Fukudaya
Kioichō
Photo: Google
Inspired by the original owner-chef’s close friendship with Kitaoji Rosanjin, the current chef is the proud owner of numerous wooden signs, calligraphy and crockery. Striving for harmony of beauty and flavour, he moves with the times, such as incorporating Western ingredients. Entering the dining room to greet his guests, the chef distributes takikomi-gohan (rice seasoned with soy sauce and boiled with various ingredients) himself. The courteous hostess offers gracious service in the tatami-mat rooms.
1-13 Kioichō, Chiyoda City, Tokyo 102-0094, Japan
Kagurazaka Ishikawa
Kagurazaka
Photo: Google
A prestigious Michelin three-star kaiseki restaurant offering an exquisite multi-course tasting menu that showcases seasonal Japanese ingredients with meticulous artistry. The serene atmosphere and impeccable service make it ideal for special occasions. Signature dishes feature fresh seasonal sashimi and delicate soups.
Japan, 1st Floor, Takamura Building, 5-37 Kagurazaka, Shinjuku City, Tokyo 162-0825
Nihonryōri Kanda
Atago
Photo: Google
Hiroyuki Kanda understands the essence of Japanese cuisine and incorporates his innovative ideas into the menu. For example, goma-dofu is topped with fugu flesh and skin then garnished with caviar. While respecting the natural flavours of the ingredients, Kanda puts his own unique touch on his dishes. To convey the attractions of his homeland, he sources seafood from Tokushima in season, serving poached hamo (pike conger), awabi (abalone) with somen and tai as tsukuri.
1st Floor, Toranomon Hills Residential Tower, 1-1-1 Atago, Minato City, Tokyo 105-0002, Japan
Tempura Kondo
Ginza
Photo: Google
"World-renowned for its delictably light and crispy tempura, Tempura Kondo is a must-visit for food enthusiasts seeking an authentic experience."
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 5-chōme−5−１３ Sakaguchi Bld., ９F
Prisma
Minamiaoyama
Photo: Google
Tomofumi Saito is a culinary artist who is always setting his sights on higher goals. Tagliolini with caviar and red wine sauce is his speciality. He prepares the caviar himself to ensure just the right degree of saltiness. The combinations of ingredients and sauces change over time, as he tinkers in search of the ideal, and thinks up his menu only after personally checking the quality of ingredients at the market. His wife, Noriko, writes up the menu daily, conveying the chef’s passion.
6-chōme-4-6 Minamiaoyama, Minato City, Tokyo 107-0062, Japan
Nihonryōri Seizan
Mita
Photo: Google
Walk through the door and the buzz of activity in the kitchen leaps out at you. A chef must also be able to provide customer service, says Haruhiko Yamamoto – and sure enough, the whole team works together to serve customers. Piled high on every plate is seasonality and creativity. Inaniwa udon noodles combining clams with abalone and bamboo shoots wrapped in beef are exquisite tastes. At the counter, regular customers enjoy priority seating; first-time patrons are seated at tables.
2-chōme-17-29 Mita, Minato City, Tokyo 108-0073, Japan