Josh Dinnerman, Joshua Dinnerman, JDD Media, Joshua David Dinnerman Media, Joshua David Dinnerman, JDDMedia

 

Five restaurants that make Tokyo the best city for foodies

Making a list of good restaurants in Tokyo is a never-ending task. There’s good food around every corner, from street food stalls to subway station eateries, from gastro-temples to thematic restaurants.
There’s just too much to try, and quality is overall exemplary. Nevertheless, we thought we’d give it a try and list five restaurants you must visit in Tokyo. These are not only some of the best restaurants in the Electric Town; these are experiences that will change your life.

Den

This is the second-best restaurant in Asia, according to Asia’s 50 Best Restaurants list. Chef Zaiyu Hasegawa wants to make you happy, and with a typical Japanese dedication, he manages to please customers day in and day out, locals and foreigners alike. A long progression of small plates carefully arranged in a specific order can be described as a modern kaiseki dining adventure.
Traditional solemnity blends seamlessly with a playful take and hints of western cuisine. A single, cooked-to-perfection chicken wing breaks all the rules, and a seasonal salad, of extraordinary complexity, blows you away for its masterful blend flavors and textures.

NihonryoriRyugin:

Seiji Yamamoto is the mastermind behind NihonryoriRyugin, now in its new, wider location. Chef Yamamoto cooks with the seasons and makes the most of the exquisite produce in the country. The dishes are not only enticing in the palate: the color and even the temperature play a role to create dishes that excite all senses.
Fish is a specialty, but pigeon, wild boar, duck and beef are part in this intricate menu. This is a three Michelin starred restaurant and without a doubt one of the most extraordinary gastronomic experiences in the world.

Sushi Saito:

This small eatery might not seem like much, but what goes on in front of the lucky eight guests that fit on the counter is heavenly. Chef Takashi Saito carefully sources his ingredients for his creations and serves a progression of traditional sushi at the right time and order.
Eel, octopus, tuna and mackerel, all shine like you couldn’t imagine in the hands of this patient artisan. You might not get to choose what you eat, but trust us, you’re in good hands.

Narisawa:

Yoshihiro Narisawa only cooks what's in season, and sources his ingredients from the surrounding nature. Tight bonds with artisan producers ensure the highest quality ingredients. Narisawa, then makes works of art unique from a local and international perspective.
Organic dishes, with well-balanced flavors, characterize the intricate menu. Food tastes like nature and feeds you spiritually. Wagyu beef, carbonized in appearance, a mossy landscape where everything is edible, every dish is memorable. Narisawa is considered one of the most sustainably responsible restaurants today.

Sukiyabashi Jiro:

We could not consider our list complete without including Sukiyabashi Jiro. The small sushi bar in the busy Ginza subway station has become a mainstream phenomenon after being profiled in documentaries and TV shows, but they well deserve all the hype.
The labor-intensive, meticulous work of Chef Jiro and his apprentices end up in maybe the best sushi in the city. It's in the counter where the magic happens; in just over thirty minutes, the chefs serve around twenty pieces of sushi, all part of a grand scheme — a dinner to remember the rest of your life.