Tokyo, a city pulsing with energy and studded with Michelin stars, is a food lover’s paradise. From humble yakitori stalls serving grilled chicken skewers to grand kaiseki feasts with multiple courses, each dish is prepared with meticulous care and reverence for seasonal ingredients. But this city’s culinary excellence extends far beyond Japanese cuisine. You can find exceptional Italian, refined Chinese, and French that defies categorization. One world-weary Brazilian gastronaut recently summed it up perfectly: “It’s getting hard to eat anywhere else because Tokyo has it all and does everything better.” We couldn’t agree more! Dive into our selection of some of the best restaurants in Tokyo, from hard-to-book sushi counters and Chinese gems to standout pizza and burger concepts.
A Culinary Wonderland: Gucci Osteria da Massimo Bottura
Stepping into the Tokyo outpost of Gucci Osteria da Massimo Bottura feels like entering a whimsical world, much like Alice stepping through the looking glass. The elevator opens onto a light-filled space, revealing a charming trellised terrace before you reach the main dining area. Tall banquettes upholstered in peacock-blue velvet complement the hand-painted flooring and floral-patterned Girnori teacups. The atmosphere is reminiscent of a high-Renaissance Florentine fantasy, adorned with marble tabletops and boiserie-carved wood panelling embellished with lines of poetry by Lorenzo de Medici.
Antonio Iacoviello, a protégé of the three-Michelin-starred chef Massimo Bottura, takes diners on an edible journey deeply rooted in his Italian heritage. He masterfully blends Italian and Japanese food cultures, creating boundary-pushing dishes. Imagine a tangle of thinly sliced bonito and cucumber “spaghetti” atop a sauce of olives, capers, and parsley, all veiled by a cloud of bagna cauda foam. Or tender abalone adorned with arugula sauce and sudachi citrus jelly, served with smoked cheese and caviar on crispy piadina flatbreads. Every bite is a testament to his culinary genius.
An Exquisite Dessert Destination: Koichi Katsumata
Koichi Katsumata, a master of assiette dessert, is guaranteed to leave you speechless with his innovative, one-of-a-kind creations. Since relocating to a brand new space in Shirokane in November 2022, the restaurant has taken on an even more luxurious vibe, showcasing its stunning collection of antique glassware. Every two months, the menu is refreshed with seasonal fruits and ingredients carefully selected by Katsumata, who has forged strong relationships with farmers to ensure the best quality.
Each course is a masterpiece of delicate flavors and thoughtful tea pairings, demonstrating a level of detail that is simply breathtaking. While seating is limited, the experience is worth the effort of securing a reservation well in advance.
Innovative Italian Cuisine: Alter Ego
Nestled in Jimbocho, Alter Ego specializes in inventive Italian cuisine, incorporating seasonal Japanese ingredients in their open counter kitchen. They initially focused on omakase-style dinners, but have since adapted to offer casual à la carte dishes and wine following the pandemic.
Make sure to order their signature tajarin, a traditional thin pasta from the Piedmont region of Italy, where chef Hidehito Hirayama honed his skills. The homemade pasta is crafted by rolling a batter of finely ground Italian flour and egg yolk into a single long sheet, hand-cut into thin slices, and then dried overnight. Before serving, it is briefly boiled and cooked with rosemary-infused fermented butter and olive oil, topped with either truffles or aged cured ham and parmesan cheese.
Elevated Yakiniku Experience: Vanne
Yakiniku, meaning “grilled meat,” traditionally refers to a casual Japanese-style BBQ where diners grill their meat at their tables. However, DJ-turned-chef Hideyuki “Vanne” Kuwahara (better known as “Vanne-san”) has revolutionized the genre. He has created a higher-end, omakase-style experience where dedicated staff expertly grill each piece of carefully selected wagyu on a grill built into the table in front of guests.
One of their most celebrated creations is zabuton-no-sukiyaki, featuring thinly sliced premium shimofuri (marbled beef) chuck flap lightly braised and served with a slightly sweet special sauce and raw egg yolk. Another favorite is their katsu sando, a chateaubriand cutlet sandwich, included in their Omakase Special Course. Vanne has truly elevated yakiniku to an art form.
A Culinary Journey Awaits
Tokyo is a city that tantalizes your taste buds and captivates your senses. With its endless variety of culinary experiences, from humble street food to Michelin-starred restaurants, Tokyo guarantees a gastronomic adventure for everyone. So, pack your appetite and embark on a culinary journey in this vibrant, food-obsessed city.
