Here Are 7 Of Our Favorite Restaurants In Tokyo

Everybody is flocking to Japan lately in search of adventure, culture and most importantly, for amazing food!

With Tokyo being the monster it is with tons of restaurants, food stalls and izakayas in every corner, it’s a daunting task to narrow down the options. To help you plan your foodie adventures a bit, here’s a list of our favorite restaurants in Tokyo right now for every occasion!

Sushi m (鮨 m) for an innovative show-stopping omakase experience.

アットホームスクエア 2F, 4 Chome-24-8 Minamiaoyama, Minato City, Tokyo 107-0062, Japan

Sushi M in swanky Aoyama offers a showstopping omakase experience within a sleek, minimalist ambience. The stunning, beautifully illuminated 12-top counter takes center stage inside a dark, intimate space that’s sparsely decorated save for a small bonsai tree and antique vase in the corner. The restaurant creates an immaculate stage to watch the meticulous elaboration of each food and drink course, while the ambience feels wholly contemporary and Zen.

Sushi M red snapper restaurants in tokyo
Sushi M red snapper. PHOTO NADIA CHO
Sushi M restaurants in tokyo
Sushi M. PHOTO NADIA CHO
Sushi M hand roll with peach sake and chamomile tea cocktail restaurants in tokyo
Sushi M hand roll with peach sake and chamomile tea cocktail. PHOTO NADIA CHO

Sushi M curates an innovative lineup of sushi and drink pairings while highlighting the artisans and craftsmanship of producers from all over Japan. You’ll get to savor the freshest Edomae sushi featuring melt-in-your-mouth chutoro and otoro fatty tuna, smoky Spanish mackerel, savory sardine with shiso and the perfect bite of uni. The omakase also features artful exclusive dishes like seared scallop risotto with white truffle and Japanese karasumi powder, straw-smoked bonito with kyushu smoke from sakura chips, plus the most decadent Japanese wagyu aged for 3 weeks that’s accompanied by chestnut puree and black truffle sauce.

Sushi M salmon roe marinated in bonito broth
Sushi M salmon roe marinated in bonito broth. PHOTO NADIA CHO
Sushi M wagyu with black truffle sauce and matcha cocktail
Sushi M wagyu with black truffle sauce and matcha cocktail. PHOTO NADIA CHO

You absolutely cannot dine at Sushi M without also experiencing the fabulous drink pairing. The drinks are just as innovative and unexpected as the food courses which keep you on your toes! These aren’t the traditional sake or wine pairings as Sushi M mixes it up with glasses of Twelv unfiltered sparkling sake, Japanese orange wine from Niigata and even the occasional glass of uber-exclusive wine like a 1997 Chateau de la Velle. Artisanal cocktails are also featured in the drink pairings which is what makes it so fun. You’ll watch the sommeliers mix homemade sake with peach, chamomile tea and yuzu bitters while also sifting fresh matcha before your eyes for the tastiest matcha sake cocktail to go with your wagyu.

Sushi M sardine
Sushi M sardine. PHOTO NADIA CHO
Sushi M omakase
Sushi M omakase. PHOTO NADIA CHO

With exciting, top-market products featured in each course, Sushi M offers a masterful and unforgettable omakase experience for all. Be sure to reserve a spot in advance at this gorgeous 12-top table for your one big omakase splurge in Tokyo!

Tenoshima for an intimate and creative kaiseki experience.

Japan, 〒107-0062 Tokyo, Minato City, Minamiaoyama, 1 Chome−3−21 南青山 1-55ビル 2階

Tenoshima is Chef Ryohei Hayashi’s love letter to his hometown of Teshima Island. Set in the Seto Inland Sea, Teshima is a quaint, rural island known for its flourishing agriculture and equally thriving contemporary art movement. Chef Ryohei Hayashi and his diverse team are out to reinvent the traditional kaiseki experience by infusing it with more intimacy, creativity and awareness of Japan’s seasons and abundant produce, specifically those from Chef Hayashi’s native region. Tenoshima’s unique approach to a more laidback and accessible kaiseki style with inventive cuisine has earned the restaurant a Michelin star for this year.

Tenoshima dashi with sake lees and grouper
Tenoshima dashi with sake lees and grouper. PHOTO NADIA CHO
Tenoshima
Tenoshima. PHOTO NADIA CHO
Tenoshima antique cups
Tenoshima antique cups. PHOTO NADIA CHO

The restaurant is warm and inviting, with just a few sleek wooden tables lined up parallel to the main counter. The eight-course meal mostly follows the typical kaiseki lineup of a broth, plus fried, grilled and steamed dishes then dessert. Seasonality is essential for Tenoshima, which also puts a spotlight on vegetables and ingredients from the Setouchi region. The restaurant makes everything in house like the viscous kimjiuyo egg yolk cured in soy sauce which accompanies the fresh katsuo sashimi. The kaiseki menu which changes every two weeks, may include an ingenious soup of dashi made with fish bones and kombu mixed with sakekasu (sake lees). The flavorful sake lees give the soup a cloudy color and flavor, inside which you might find Kyushu grouper topped with yuzu and seri. The result is a very delicate and complex flavor profile with the slightest touch of citrus and a touch of earthy.

Tenoshima antique bowls and plates
Tenoshima antique bowls and plates. PHOTO NADIA CHO
Tenoshima bonito
Tenoshima bonito. PHOTO NADIA CHO

All the plates and cups that the food is served on are pottery antiques. Some date back as far as the Meiji and Edo era, with beautiful hand painted motifs and delicate glazing which truly elevates the entire dining experience. The kaiseki features a popular drink pairing which includes a cool mix of sake, natural wine and honshu. Every part of the meticulously thought-out dining experience creates a connection to the seasons, products and history of Japan, which is the ultimate goal of Tenoshima.

RAMA for seamless Japanese-Italian fusion.

Japan, 〒108-0072 Tokyo, Minato City, Shirokane, 6 Chome−21−12 大石ビル 1F

Rama is an intimate little restaurant in Ebisu where you’ll get to try the most seamless fusion of Japanese and Italian cooking. An essential part of what makes dining at Rama truly memorable are the two chefs responsible for serving up the fabulous menu and the fun vibes. As soon as you walk into the warm, cozy restaurant, you’ll be greeted by the jovial chef owner, Katsuhiro Aoki, who likes to be called Johnny Depp, and his handsome sou chef, Yuta Segata, who prefers to go by Keanu Reeves. Thanks to the entirely open kitchen with no separation from the dining table, Rama’s fun, friendly chef duo are there to directly chat up and serve diners, creating a truly welcoming and intimate experience that you won’t forget.

Rama sushi with tomato shoyu
Rama sushi with tomato shoyu. PHOTO NADIA CHO
Rama restaurant
Rama restaurant. PHOTO NADIA CHO
Rama
Rama. PHOTO NADIA CHO

Chef Aoki shows off his chops in Italian cooking which he got working in the kitchens of Florence. Whether it’s an Italian dish prepared with Japanese ingredients or a Japanese dish elaborated with Italian techniques, at Rama it’s an effortless back-and-forth between the two cuisines. Like the homemade seafood ravioli with yellowtail, clams and seafood sauce with saffron. Or the mouthwatering truffle noodle with Tuscan black truffle. For this, the homemade pasta is made with a ramen-like consistency and then heaped with a mouthwatering mountain of black truffle and Parmesan aged 24 months. Chef Aoki even shows off his sushi skills by hand-serving oto tuna from Nagasaki brushed with tomato shoyu that’s slow-cooked in-house for many hours. You’ll also find Hokkaido beef served on top of carbonara sauce with grilled kaki and maple leaves. Plus, earl grey ice cream topped with sweet potato paste and cookie crumble for dessert.

Rama Chef Katsuhiro Aoki
Rama Chef Katsuhiro Aoki. PHOTO NADIA CHO
Rama truffle and parmesan pasta
Rama truffle and parmesan pasta. PHOTO NADIA CHO

The best part is that Chef Aoki and Chef Segata will be there hanging out and joking around with diners the whole time. Thus, be sure to visit Rama’s very own Johnny Depp and Keanu Reeves who will serve you effortless, high-end Japanese-Italian cuisine, along with a good time.

Rama homemade seafood ravioli
Rama homemade seafood ravioli. PHOTO NADIA CHO
Rama Hokkaido beef with carbonara sauce
Rama Hokkaido beef with carbonara sauce. PHOTO NADIA CHO

Pizza Marumo for perfect pizza with Japanese ingredients.

Japan, 〒150-0022 Tokyo, Shibuya City, Ebisuminami, 1 Chome−11−13 恵比寿ヴェルソービル 1階

We know you didn’t travel to Japan to eat pizza. But trust us when we say that you can find some of the most delicious and unique pizza you’ll ever have in Tokyo at Pizza Marumo. Hats off to Chef Yuki Motokura for churning out some of the most perfect crusts from his wood-fired pizza oven. We’re talking an absoultely perfect ratio of crispy to chewy that would even make the Neapolitans jealous.

Pizza Marumo
Pizza Marumo. PHOTO NADIA CHO
Pizza Marumo Chef Yuki Motokura
Pizza Marumo Chef Yuki Motokura. PHOTO NADIA CHO
Pizza Marumo Wagyu prosciutto
Pizza Marumo Wagyu prosciutto. PHOTO NADIA CHO

The fun part of Pizza Marumo are the Japanese ingredients and toppings that make the pizza there unique. The star of our meal was the Japanese Black Chili pizza with marinara, sweet little confit tomatoes, sardines, pine nuts and Japanese herbs and black chilis: a delicious symphony of sweet and spicy. This red pizza was flavorful, crunchy and fabulous in every bite.

Pizza Marumo slices
Pizza Marumo slices. PHOTO NADIA CHO
Pizza Marumo Japanese black chili pizza
Pizza Marumo Japanese black chili pizza. PHOTO NADIA CHO

Another must-try is the Japanese Umami pizza which has a shiitake mushroom cream base topped with pecorino, mozzarella, kombu, soy sauce, sesame and flaky white mackerel bonito flakes. It’s rich, umami and pizza which you’ll only find in Tokyo. You can also order other fun pizzas with a mayo base and dashi and teriyaki sauce or spicy salami with shiso. Also, don’t miss out on the rich, melt-in-your-mouth wagyu prosciutto as a starter.