We got seated right away which is a… Reservations were notoriously hard to come by and available solely via email, further fueling the mystique. When it comes to Tokyo, many people probably think of skyscrapers and crowded trains. Best International Restaurants in Tokyo, Tokyo Prefecture: Find Tripadvisor traveler reviews of Tokyo International restaurants and search by cuisine, price, location, and more. The crust is charred at proper intervals; the proportions of cheese, sauce, and toppings is sublime. Sushi (vinegared rice, usually topped with raw fish) and sashimi (sliced raw fish) are key elements of Japanese culinary identity.From onigiri (also known as "omusubi") rice balls to donburi (rice bowls), you'll find rice in countless dishes (and even sweets!). But don't let the stark surroundings fool you—this place is first and foremost an homage to French cuisine. Click on the heart button in the article to add a page from this site to My Favorites. The dramatic setting is the perfect stage for the Japanese-inflected modernist French cooking dreamt up by Hiroyasu Kawate, who trained under the legendary chef Shuzo Kishida at Quintessence before striking out on his own. Here, a creamy chicken soup is blended with fish powder to make a gravy-like dipping sauce for your noodles. It's a testament to this grain's fundamental role in Japanese cuisine.On a cold day, there's nothing like hot soup to warm you up. Find the best in dining based on location, cuisine, price, view, and more. At the center of the space is an open kitchen with a charcoal-grey stone counter that doubles as a plating station and a display for lavish ikebana floral installations. The intimate, open-kitchen space makes you feel right at home.Tokyo is the place to be for food lovers right now.Get daily traveler inspiration right to your inbox.The 5 New Olympic Sports to Watch at the Tokyo Summer Games This article will introduce 13 cafes and restaurants that are located inside kominka (traditional Japanese houses), where visitors can still feel the charms and atmosphere of old Tokyo. With a red-and-silver interior and only four bar stools at a counter, this tiny burger joint is as pared-down as its menu, which features sets of 100-percent filler-free wagyu burgers in three patty sizes (single, double, or triple) with fries and a drink.Ryugin’s name means “dragon’s voice,” and chef Seiji Yamamoto’s revolutionary approach to traditional kaiseki—he once used a CT scanner to examine the skeleton of a pike eel—has made him a living legend. Come here to drink a little too much and laugh a little too loud.You never know what eclectic ingredients you might see scattered around this cozy ramen shop, which caters to a host of businessmen-regulars who often spend their whole lunch breaks waiting for noodles in the (admittedly lengthy) line.A connection to land is the cornerstone of Chef Shinobu Namae’s genre-blurring haute cuisine, which he describes as "post-colonial cooking." Try to snatch one of the six seats at the counter (it’s first-come, first-serve) to get the full olfactory effect of buttery wagyu as it sizzles on the grill.Few reasons compel us to make the 30-minute trek outside of central Tokyo to downtown Minami-senju, but Obana, established in the Meiji Era and revered as one of the area's best unagi restaurants for hundreds of years, is one of them. Its black-and-red interior is anchored by a smoking teppanyaki iron griddle, and though the chefs sport tall, white toques, don't expect them to do any knife tricks. Cuisine is an integral part of any local culture, and no trip to Tokyo is complete without tasting the authentic, Tokyo-made Japanese food. At some point in the evening, the signature dish—a charcoal-grilled lamb—arrives. Upload menu Tokyo Cuisine menu. Meat-eaters should try the Bismarck, topped with a house-made sausage and farmhouse egg.In 2005, Yoshiaki Takazawa made headlines when he opened his eponymous Japanese-French fusion restaurant—then called Aronia de Takazawa—in a secluded atelier with only eight seats in the business district of Akasaka. There are so many restaurants offering meat dishes in Tokyo, but a much-loved classic of Japanese cuisine is, without a doubt, sukiyaki (hot pot stew). These days, it’s a little easier to book, but just barely: The restaurant now seats 10 at two black tables.The first thing you see when you step through the entrance of Onogi, a contemporary small plates spot in Hiroo, is an uprooted tree suspended by fishing wire like a giant piece of ikebana. In recent years, he's adopted a more subdued aesthetic, but his highly refined dishes prove that he’s still at the top of his game. The chef here is a perfectionist, and you can sense it in every Neapolitan-style pie exiting his oven. "I want to create the kind of food that you can only have here, in my restaurant," he explains of his mission to stand out in both aesthetics and cuisine.A5 wagyu beef, that most decadent of meats, is king here. You too can experience a nabe party for yourself at some hostels and cooking workshops.A feast for the eyes and the palate, wagashi—traditional Japanese sweets—are often beautifully and finely designed. Each of Japan's 47 prefectures has its own specialties, and Tokyo is no exception.