Restaurants in Tokyo are known for shokunin, the people who focus on a single skill to the point of obsession. These chefs dedicate their lives to the smallest details of a cuisine: the optimal temperature for the oil when frying tempura, the perfect texture for sushi rice, the ideal sear on grilled unagi. This long-term commitment separates Tokyo from the other great dining cities in the world, and it has fostered a lot of continuity in the restaurant scene; some of the earliest restaurants in Tokyo also served sushi, tempura, and unagi, along with soba, sukiyaki, and other specialties still represented in restaurants today. Though Tokyo is infamous for a few highly regarded spots that are impossible to get into without an introduction by a regular, visitors will find more than enough to love across the massive dining metropolis.
We update this list quarterly to make sure it reflects the ever-changing Tokyo dining scene. Our write-ups include insider tips from our experienced writers and editors, as well as a rough range of pricing for each destination — ranging from $ for quick, inexpensive meals with dishes largely under $10 (or the equivalent in yen), to $$$$ for places where entrees exceed $30.
New to the map in August 2025: Tanikoretani, a friendly izakaya serving small plates like corn tempura or percebes paired with sake; Torigin Honten, the first restaurant in Ginza to serve kamameshi — small pots of rice cooked with a customizable variety of meats and vegetables; and the legendary Japanese confectionery Toraya, which has been serving wagashi for five centuries.
Yukari Sakamoto is the author of Food Sake Tokyo and offers guided tours to markets in Tokyo. She is a graduate of the French Culinary Institute, a sommelier, and a shochu advisor.
