Tokyo one menu

The second ramen restaurant in Tokyo to get a Michelin star after Tsuta, Nakiryu 'crying dragon' is known for its house special dandanmen, a testament to its quality. A noodle dish originating from Szechuan in China, dandanmen is characterised by its spicy soup and distinctive use of sesame seed.

Lesser restaurants tend to produce a heavier soup that can get a tad cloying — but not Nakiryu. Their red pepper-based version is as light as shoyu ramen, a very refined bowl but still gutsy. Genre: Yoshoku Currently based in Mie prefecture, yoshoku pioneer Toyoken was originally established back in , at a time when Japan was slowly starting to embrace Western culinary ways.

Having moved around several times in its illustrious history, it's now watched over by celebrity chef Yoshihiro Narisawa and occupies a posh Akasaka space that opened in The main attraction here is the meat-heavy menu Genre: Yoshoku Rengatei sits quietly on gas-lit Ginza-dori, and has served traditional fare since At lunchtime, the place is packed with customers spilling out on to the street. This restaurant is believed to be one of the first in Japan to serve a Western-style menu; rice was first served on a plate here in the early Meiji era Genre: Curry Land is a small Meguro restaurant with a big ambition — to reinvent the Japanese curry.

Mr Naito, the bearded, bespectacled chef-owner whose bicycle hangs from the wall by the entrance, says he wants to make Japanese curry as distinctive and highly regarded as its Indian or Thai equivalents Genre: Curry This small, slightly run down eatery gets its name from the Ethiopian coffee loved by one of its previous owners. The current menu is far less exotic, consisting mainly of curries served with a boiled potato and butter.

The veggie-based servings are what they do best Genre: Curry Curry is the embodiment of home cooking in Japan, while French cuisine is considered the epitome of fine dining. Genre: Curry This Sapporo-born soup curry juggernaut entices Tokyoites with its famed golden soup, ample quantities of Hokkaido veg and brand rice from the cold north.

No additives are used, and the soup comes in four different varieties that can be further customised for spiciness. The topping selection is also plentiful Genre: Tonkatsu Tonkatsu ranks high on the list of Japanese soul food — even though it originated as an imitation of European staples like schnitzel after the end of the Edo era, when the new Meiji government opened the nation to the world.

The humble cutlet has undergone plenty of evolution since those days, culminating in the awarding of the first Michelin star to a tonkatsu-only restaurant Genre: Tonkatsu Purists hold that tonkatsu is best enjoyed simply, with only shredded cabbage and sauce to accompany the juicy meat.

But a visit to Katsuman merits going off script: the highlight here is katsudon, a bowl of rice with a cutlet, doused in broth and topped with a soft-boiled egg Genre: Tonkatsu. Why settle for regular tonkatsu when you can go to Enraku? Their Sangenton heirloom pork tenderloin from Yamagata is leaner and lighter than at most places, but also tastes gloriously fatty.

Located in the business district between the Hamarikyu Gardens and Tokyo Tower, the family-owned restaurant has hardly changed since opening in , making it a piece of living and delicious history For some unknown reason, Takadanobaba is home to several tonkatsu restaurants boasting citywide popularity. These regularly attract lengthy queues of carnivores who don't mind waiting for what could be hours to bite into an extra-juicy piece of meat.

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. While it's a popular spot, you're likely to be seated after only a short wait Set in a beautiful traditional Japanese house, Butagami offers an encyclopaedia-like menu of brand pork.

It lists a total of 26 different varieties of largely Japanese premium pork, save for Spanish Iberico and Hungarian Mangalica.

Genre: Yakiniku You've sampled the standard steaks and entrails, and are looking to climb the carnivore ladder. There's no better place to begin your quest than this Ichigaya eatery, the successor of famed Minowa joint Shichirin. Nakahara specialises in high-quality yakiniku and always stocks excellent kuroge wagyu beef Genre: Yakiniku.

More than just a long list of different cuts and flavours, these feel like carefully thought-out love letters to meat, all composed with expertise and dedication. Highlights include fluffy, supermodel-slim chateaubriand, beef served with truffles and deep-fried, breaded fillets Eating yakiniku in Tokyo is like eating burgers in New York: there's an abundance of options.

But what distinguishes one grill from the next? Sure, he sources wagyu just like everyone else, but prefers the lesser used parts, such as the shoulder and shin. The thin strips are cooked over a charcoal grill at the ten-seat counter, browning in less than a minute Genre: Yakiniku Those new to the fascinating world of offal barbecue, known as horumon in Japanese, are in for a gourmet anatomy lesson at Hatagaya's Maruichi.

During an evening at this neighbourhood favourite, you'll learn the ins and outs of rumen, sweetbreads and omasum, all served super-fresh and seasoned simply with salt Genre: Okonomiyaki Although cooking your own okonomiyaki is always fun, sometimes one prefers to have this savoury pancake-style dish prepared by a professional.

Most of Tokyo's okonomiyaki joints don't offer this service, preferring to let diners deal with the sticky batter to the best of their abilities. Marunouchi's Kiji, however, offers relief for those less than skilled with small iron spatulas Genre: Eclectic.

For most gyoza fans, the dumplings are meant to be washed down with beer — but the good folks at this hip Aoyama joint are going against the grain by pairing theirs with wine. Both their meat and vegetable gyoza are made without any garlic, which apparently makes them supremely vino-friendly.

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.

They can be tiny and served as side dish, often with ramen; large and filling; and have a delicate or robust dough wrapper. Anda takes gyoza a little further, by colouring the dough with the powder of roasted brown oats. Together with a tight wrap and steaming instead of frying, the Anda version looks like coloured tortelloni pasta.

The humble, ubiquitous gyoza is one of the most delicious snacks in Japanese cuisine. Okei has been in business for over half a century, and its chef-owner Hitoshi Umamichi makes some of the best gyoza around.

This is a good thing. Too many restaurants make the error of over-complicating this most satisfyingly simple of fast foods. With the gimmicks out the way, the focus is on the natural flavour of the wagyu His skills even seep out into the daylight hours, when the iced coffee is shaken, not stirred If you've always thought the world needs better fish burgers, then this new Nakameguro joint might be of interest.

Run by chef Shinya Kudo, who previously worked at Ginza sushi temple Harutaka — owners of two Michelin stars — Deli Fu Cious is found an eight-minute walk from the station in the direction of Ikejiri-Ohashi.

Using only sushi-quality ingredients, Kudo cooks everything to order, so there's no need to worry about soggy or stale burgers While the Italian cooking is impressive, most people come here for the meat Genre: Steak Enter through the butcher shop — what a brilliant concept for a steakhouse.

Nakasei is, above all, a purveyor of the finest quality aged Tajima beef: they welcome a new cow every couple of weeks, butcher the poor thing and hang its meat to dry anywhere from six weeks to six months, depending on the part.

Genre: Pizza It's a rare day when there isn't a line on the pavement outside this Nakameguro pizza restaurant, which has been luring diners from all over Tokyo since it opened in early Pizzaiolo Hisanori Yamamoto picked up a string of trophies in Naples on his way to opening his own shop — and that seems to be where he got his sense of aesthetics too Genre: Pizza Susumu Kakinuma was churning out perfect margheritas and marinaras long before Tokyo's current pizza boom started.

The middle-aged chef spent a year eating his way around Italy's best pizzerias before returning to Tokyo and opening one of his own. That shop, Savoy, lasted a decade and spawned a couple of sister branches before Kakinuma closed it and transformed it into Seirinkan Genre: Italian Italian aromas fill the air at Kamiyacho's Da Olmo, which is particularly famed for its pasta.

Made with noodles crafted on the premises, the selection includes lasa, a north Italian speciality that combines finely grated pasta with seasonal seafood and dried tomatoes — it's a rich dish brimming with marine flavours Genre: Italian Daisuke Tsuji is doing something special at his intimate seater in Sendagaya: Italian cuisine based on Tuscan home cooking but with a very personal expression reflected in each dish.

Atsu Atsu Ri Carica is a small natural wine bar-meets-inventive Italian gastropub. The idea, in short, is to keep things close, intimate and leave you feeling very genki happy and alive. The owner, being part Italian himself, rolls with the Italian idea of what is good food: a few simple but good ingredients, dressed up with the bare minimum yet make them shine precisely through that.

Add in a little extra Japanese precision, local ingredients, and a flair for plating, and you have yourself some of the area's most interesting dishes Genre: French Yusuke Nakada sure loves mushrooms.

Nakada used to work in a rural French restaurant famed for its creative use of fungi and the experience clearly left its mark Operated by chef Jun Yamaguchi and his sommelier wife Sachiko, this one wows with welcoming and personal service in a relaxed yet sophisticated atmosphere.

Be prepared to settle in for a couple of hours over exceptional French home cooking and a bottle or two of Gallic red Hidden away in a quiet back alley just steps from the hustle and bustle of Harajuku lies Kiki, the domain of haute cuisine wizard Yuki Noda. Noda went independent in , leaving behind the hallowed halls of Michelin-starred restaurants in favour of a more casual setting The perfect hangout before or after a day out in Yoyogi Park, Path serves breakfast and brunch — including their famous, super-fluffy dutch pancake Genre: Modern European.

On the surface, Kabi comes across as a modern European restaurant, which is hardly surprising considering the chef and co-owner, Shohei Yasuda, worked at several French restaurants plus the two Michelin-starred Kadeau in Copenhagen.

However, Japanese ingredients are front and centre, but interpreted through the new Nordic approach to food. This is why the food here is so distinct Genre: Chinese In upmarket Ginza, Renge occupies a small, unassuming space on the ninth floor: an open kitchen, counter seating and a few small tables.

Genre: Chinese Quietly opened on a Hiroo back street in spring , Hashizume is run by one of Tokyo's top noodle-making companies, which in turn serves many of the city's finest hotels and restaurants. The menu is changed daily, but the flawless, hand-kneaded Chinese-style noodles are always worth sampling Genre: Korean Be it a cold, a hangover, or simply a hankering for quality Korean food in central Tokyo, this hour Akasaka cornerstone is the go-to spot for locals and visitors alike.

Surrounded by a slew of government buildings, embassies, as well as major temples and shrines, Ichiryu is the brainchild of Han Youngja. Located on a side street next to Aoyama Gakuin University, it offers both tasty meals and delectable desserts for its clientele of upper class yoginis and health-conscious couples Soba noodles are very versatile; they can be served hot or cold, and in a myriad of ways.

Clueless on how to order? Here's your photo menu. Here's a photo menu to help you identify and order the different chicken parts in a classic yakitori meal. Wagashi are the dainty Japanese sweets made for teatime. But can you tell your daifuku from your monaka and dorayaki? Even though the fish market has moved to Toyosu, Tsukiji is still filled with old-school charm, fresh seafood and enthusiastic vendors selling snacks and light meals.

Your guide will help weave you through the crowds and take you to shops where you can pick up souvenirs to use in the kitchen and to stalls where you can try a sampling of traditional food.

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. About us. The best restaurants in Tokyo you have to try Feast your eyes on the best restaurants in Tokyo: from hearty cheap eats to modern Japanese cuisine and Michelin-starred stalwarts.

Ise Sueyoshi. Restaurants Japanese Nishi-Azabu price 3 of 4. Read more. Restaurants Japanese Harajuku price 4 of 4. Book online. Restaurants Japanese Yotsuya-Sanchome price 3 of 4. Restaurants Japanese Shintomicho price 3 of 4.

Restaurants Japanese Hibiya price 4 of 4. Restaurants Japanese Akasaka. Genre: Kaiseki Tenoshima is out to reimagine austere high-end kaiseki cuisine as something more casual while continuing to push the boundaries of creativity. Nanzenji Hyotei. Restaurants Hibiya. Genre: Kaiseki Synonymous with traditional Kyoto-style cuisine, Hyotei has an astonishing year-long history in the ancient capital.

Arakicho Tatsuya. Kudan Otsuka. Restaurants Japanese Kudanshita. Genre: Kaiseki Run by a charming husband-and-wife duo for the past eight years, Kudan Otsuka is classic kaiseki at its best. Restaurants Yoyogi-Uehara. Restaurants Japanese Yotsuya-Sanchome. Genre: Kaiseki Terunari puts a creative spin on kaiseki by incorporating French influences that shine through in each and every dish. Sushi Sho. Restaurants Yotsuya price 4 of 4. Restaurants Sushi Nishi-Azabu price 3 of 4.

Restaurants Aoyama price 3 of 4. Restaurants Sushi Hiroo price 3 of 4. Buy officially licensed goods and products of the characters featured in Weekly Jump. Australia 02 Guest Log In. Toggle navigation Menu. Home Experiences. I live in Frisco and drive down here for this place. The sushi is fresh and the service is superb. I highly recommend this restaurant! I love this place! They manger is really nice. Though my favorite thing is the fried rice, I've never tried the sushi and I might try it next time I go there.

This place has turned into an awful restaurant. I have tried it many times in the past and it used to be a very good buffet for the price and the sushi they served. The last experience I had Couple of days ago for lunch was terrible. The service is still good. Tokyo One made me feel like I was sitting in an authentic Japanese restaurant.

The foods and services were great. Not to mention, there were plenty of selections on the buffet line. I am impress with the overall qualities and made this place my frequent dine out. Family and friends were satisfied with my referral. Give this place a try and see it for yourself.

I love the selection of seafood! The buffet offers everything from California rolls to authentic sashimi. They even have a small section for the non-sushi lovers with plenty of tasty options. Their dessert section is pretty good. And if you have room It's unique and delicious and I believe included in the price you pay for the buffet. I go here every year on my birthday.

It's so worth it! I would not recommend this place to anyone who is familiar with true Japanese cuisine, or has a sense for authenticity. It is strictly geared for the indulgent person wishing to gorge themselves with heaps of cheap food.

This is was my first time to go there.. I thought it was great I was able to eat all the sushi I wanted and sashimi was soo great!!!! I will be going back.

The food selection is pretty good. There were other choices for people who didn't want sushi and their dessert selection was moderate.