Tokyo, pulsating with energy and dripping with Michelin stars, is a haven for food lovers. From humble yakitori joints serving skewered grilled chicken to elaborate kaiseki feasts, every dish is a testament to Japanese culinary artistry. But the city’s gastronomic prowess extends far beyond traditional Japanese cuisine. Phenomenal Italian, refined Chinese, and genre-defying French restaurants add to Tokyo’s culinary tapestry, leaving even the most seasoned food aficionado in awe.
“It’s getting hard to eat anywhere else because Tokyo has it all and does everything better,” a world-weary Brazilian gastronaut recently remarked. It’s a sentiment we wholeheartedly agree with! Join us as we explore some of Tokyo’s best restaurants, from hard-to-book sushi counters and Chinese gems to standout pizza and burger concepts.
A Florentine Fantasy: Gucci Osteria da Massimo Bottura
Step into the Tokyo outpost of Gucci Osteria da Massimo Bottura and you’ll feel as if you’ve entered a fantastical world. The elevator opens onto a light-filled space, a trellised, open-air terrace leading to the main dining area. Peacock-coloured velvet banquettes, hand-painted flooring, and floral-patterned Girnori teacups create an atmosphere reminiscent of the High Renaissance, evoking the grandeur of Florence with marble tabletops and boiserie-carved wood panelling adorned with lines of poetry by Lorenzo de Medici.
Chef Antonio Iacoviello, a protege of the three-Michelin-starred chef Massimo Bottura, takes diners on an unforgettable culinary journey. He masterfully blends Italian and Japanese food cultures, resulting in innovative fusions that push boundaries. Witness the marvel of thinly sliced bonito and cucumber “spaghetti” topped with a sauce of olives, capers, and parsley, all hidden beneath a cloud of bagna cauda foam. Or savor tender bites of abalone dotted with arugula sauce and sudachi citrus jelly, served with smoked cheese and caviar on crispy piadina flatbreads.
A Symphony of Flavors: Koichi Katsumata’s Dessert Wonderland
Koichi Katsumata, a master of assiette desserts, is guaranteed to leave you speechless with his extraordinary creations. Having moved to a stunning new venue in Shirokane in November 2022, the restaurant has embraced an even more luxurious ambience, showcasing a breathtaking collection of antique glassware. Every two months, the menu is refreshed, featuring seasonal fruits and ingredients carefully selected through Katsumata’s strong relationships with farmers.
The dessert course is a symphony of delicate flavors, with thoughtfully paired teas adding another dimension of complexity. The attention to detail is simply astounding! While seating is limited, those willing to book well in advance may be rewarded with a table at this exceptional establishment.
A Taste of Italy: Alter Ego’s Innovative Cuisine
Located in Jimbocho, Alter Ego specializes in innovative Italian cuisine, incorporating seasonal Japanese ingredients in their open counter kitchen. While they initially offered omakase-style dinners, they’ve adapted to include casual a la carte dishes and wine since the pandemic. Don’t miss their signature tajarin, a traditional thin pasta from the Piedmont region of Italy, where chef Hidehito Hirayama honed his skills.
The homemade pasta, crafted with finely ground Italian flour and egg yolk, is rolled into a single long sheet, hand-cut into thin slices, and dried overnight. It’s then lightly boiled before being cooked with rosemary-infused fermented butter and olive oil, and finally topped with either truffles or aged cured ham and parmesan cheese.
A Refined Remix of Yakiniku: Vanne-san’s Omakase Experience
Yakiniku, Japanese-style BBQ, was traditionally a casual affair with customers grilling their meat at their tables. However, Hideyuki “Vanne” Kuwahara, a DJ-turned-owner and chef, has elevated this humble cuisine into an omakase experience. His Vanne-san restaurant offers a high-end remix of the genre, with dedicated staff meticulously grilling each piece of carefully selected wagyu on a grill built into the table.
Their signature zabuton-no-sukiyaki, a dish featuring thinly sliced premium shimofuri (marbled beef) chuck flap lightly braised and served with a slightly sweet special sauce and raw egg yolk, is a must-try. Another favorite is their katsu sando, a chateaubriand cutlet sandwich, included in their Omakase Special Course.
Conclusion: A Food Lover’s Paradise
From the innovative fusions of Gucci Osteria da Massimo Bottura to the refined yakiniku experience at Vanne-san, Tokyo offers a culinary adventure for every palate. Whether you crave the delicate artistry of Koichi Katsumata’s desserts or the authentic Italian flavors of Alter Ego, you’re sure to find a restaurant that will tantalize your taste buds and leave you yearning for more.
