Tokyo
The Best Casual Restaurants in Tokyo
Navigate through the bustling streets of Japan's capital with our curated guide to casual restaurants in Tokyo.
Finding the best casual restaurants in Tokyo doesn't have to be a daunting task. There are plenty of options that offer an easygoing atmosphere along with exceptional food. Notable establishments such as Den, Ginza Shimada, and Kimura exemplify the kind of casual food in Tokyo that leaves a lasting impression. To help you narrow down your choices, this article is based on the insights of trusted World of Mouth expert food critics and connoisseurs like Melinda Joe, Yukari Sakamoto, and David P. Leja, who have shared their top recommendations for casual dining in the city. All this in a curated guide offering you some of the most delicious and laid-back eateries the city has to offer.
Den
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Japan, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 2-chōme−3−１８ 建築家会館ＪＩＡ館
Den, run by Chef Zaiyu Hasegawa, offers modern kaiseki cuisine with a touch of charm and humor. The restaurant is known for its creative and playful dishes like Dentucky Fried Chicken, a crispy fried chicken wing stuffed with sticky rice and seasonal ingredients, served in a takeaway box. With a focus on traditional Japanese cooking methods, Den provides a delightful dining experience with a casual yet high-end atmosphere.
Recommended by
Incredible experience Den by Chef Zaiyu Hasegawa doesn’t need a review. Everyone knows it is incredible. Preplan your trip to Japan and book a meal here. Thank me later…
Ginza Shimada
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8-chōme−2−８ 高坂ビル １F
Ginza Shimada is a cozy standing izakaya that is managed by a former three-star chef. The restaurant offers a simple menu that changes daily, based on the best ingredients of the day, prepared in straightforward methods such as frying, grilling, roasting, or serving raw. Customers particularly recommend the soba with grated karasumi and tuna sashimi, which pairs well with sake served in coffee jars.
Recommended by
Eating shoulder to shoulder and sharing ochoko of warm sake in this tiny hole in the wall seems a world away now, but it was the inspiration for my restaurant, Okra Hong Kong. The simple menu that changes every day based on the days’ best ingredients cooked simply, either fried, grilled, roasted or raw without any long preparations or black truffle shavings or caviar, leaves you with a warm sense of being as you stumble out into the back alley of the entrance into a night with endless possibilities.
Kimura
3-chōme-21-8 Tamagawa, Setagaya City, Tokyo 158-0094, Japan
Kimura is a sushi restaurant renowned for its unique approach to sushi preparation, with Chef Koji Kimura, known as the "father of aged sushi", at the helm. The restaurant offers a variety of dishes, including a sushi omakase that includes around 10 otsumamis, 12 nigiris, tamago and a dessert, with some of the fish aged up to 50 days. The menu includes a variety of nigiri options, such as Aori Ika from Mie aged 1 week, Shima ebi from Hokkaido aged 3 days, and the famous Swordfish aged 55 days, providing a memorable dining experience for sushi enthusiasts.
Recommended by
Sushi omakase served by chef Kimura, known as the “father of aged sushi”.This was definitely one of the highlights of the entire trip and truly eye opening for us. At this small counter you get served around 10 otsumamis, 12 nigiris, tamago and one dessert. The chef, Koji Kimura, is lovely and fun, offering a more relaxed vibe than perhaps other sushiyas where it’s a bit more serious. Koji Kimura, as mentioned, is known as the “father of aged sushi”, aging some fish up to 50 days, like his famous swordfish nigiri, and this is probably the main characteristic that makes this sushiya different from the others.Now, let’s show you some of the dishes we had:* Nigiri of Aori Ika from Mie aged 1 week.* Ankimo, peanuts & chili.* Smoked Hokkigai and a pinch of salt.* Shirako risotto & pepper.* Watarigani marinated in brandy and its inners for 6 weeks, sishito and sancho pepper.* Nigiri of Shima ebi from Hokkaido aged 3 days.* Nigiri of Needle fish (sayori) aged 1 week.* Nigiri of Sujiko aged in soy sauce 10 days.* Nigiri of Iwashi aged 1 week.* Nigiri of Swordfish (makajiki) aged 55 days.This was our first sushiya of the trip and it really left an impression on us, we can still remember pretty much every bite, the more intense shari, the perfect temperatures, just a once in a lifetime experience for us.
Sowado
1-chōme-12-15 Hiroo, Shibuya City, Tokyo 150-0012, Japan
Sowado is a restaurant where casual pub vibes meet refined Japanese cuisine, offering a balanced dining experience. The menu is a la carte, featuring dishes like Chawanmushi with kue (grouper), dried sea cucumber & nanohana, Tofu, Chu toro sashimi with nori, and their highly recommended ham katsu. The interior is marked by a striking wooden counter and tables overlooking a river, creating a relaxed yet sophisticated atmosphere.
Recommended by
High-end and fun Izakaya-counter with great sakes and natural wines.Sowado was one of our favorite and most fun experiences without a doubt, and for this one in particular we want to thank Alex, and also Hoze (who pretty much organized our whole trip), for making this happen. The place was probably our favorite when it comes to the interior, deco and atmosphere, which as mentioned was very fun, and even though the place kind of felt high-end, it was still super casual, just a perfect balance.Focusing on the food, some of the dishes we had were the following:* Chawanmushi with kue (grouper), dried sea cucumber & nanohana.* Tofu.* Chu toro sashimi with nori.* Pot with shirako, crispy rice and shiitake.* Turtle egg soup.* Unagi.* Fried chicken.The whole menu is a la carte, and we ordered the most items possible, and we really enjoyed our experience here. On top of that we had some great wines and sakes, actually some of the best of our trip.Definitely a place we want to come back in our future trips to Japan.
pizza marumo
Japan, 〒150-0022 Tokyo, Shibuya City, Ebisuminami, 1-chōme−11−１３ 恵比寿ヴェルソービル 1階
Pizza Marumo, located in the Ebisu neighborhood, is renowned for its Neapolitan-style pizzas crafted by Chef Yuki Motokura. The menu features classics such as Pizza Marinara and Margherita, alongside innovative 'Tokyo-style' pies like the Japanese Umami pizza, topped with shiitake paste, mozzarella, pecorino, bonito flakes, and shaved kombu kelp. The restaurant also offers wood-fired cauliflower with anchovy sauce and lamb focaccia as delightful accompaniments to their pizzas.
Recommended by
Neapolitan Pizzeria in the Ebisu neighborhood.A part from, of course, Japanese cuisine in all its different ways, the pizzas are also famous in Japan for being some of the best, so during our trip, we tried a couple of different ones. The first one was Marumo, Chef Yuki Motokura’s own place after working at Savoy for three years. We ordered four different pizza’s which were the following:* Pizza marinara.* Pizza Margherita.* Pizza “Red Hot Chili”.* Pizza “Japanese Umami”.We really enjoyed all of them, with our favorite being the Margherita, but we thought the Japanese Umami was a very interesting and unique one worth trying as well.Definitely a place that’s at the level of the more hyped pizza places in the city.
Jambo Hanare
3-chōme-27-9 Hongō, Bunkyo City, Tokyo 113-0033, Japan
Jambo Hanare offers a memorable yakiniku experience, with meats cooked to perfection on the counter. The restaurant is particularly known for its beef rice, which is highly recommended by customers. With its sweet, distinctive Tokyo taste, Jambo Hanare stands out among yakiniku restaurants, offering an authentic taste of Japanese barbecue.
Recommended by
Fantastic ExperienceJambo Hanare branch on the counter is a great way to have yakiniku. The meats are fantastic and it is all cooked for you to perfection. I would say it was our favorite yakiniku this past trip to Tokyo. Make sure to pre order the beef rice. It is incredible. I have posted a photo of this dish.
Udon Shin
Japan, 〒151-0053 Tokyo, Shibuya City, Yoyogi, 2-chōme−20−１６ 相馬ビル １F
Udon Shin is a small, cozy restaurant known for its thick udon noodles, served fresh and hot. The restaurant is renowned for its udon carbonara style dish, topped with a slice of crispy bacon, which is a crowd favorite. Each bowl of udon at Udon Shin is prepared with utmost care, with noodles made, cut, and boiled fresh for every order, ensuring a delightful dining experience.
Recommended by
Love this place and their thick udon noodles. This is udon carbonara style with a slice of crispy bacon. Only ten places but well worth the queuing.
LAND
Japan, 〒153-0064 Tokyo, Meguro City, Shimomeguro, 2-chōme−21−２８ セントヒルズ目黒 2F
LAND is a Japanese curry restaurant that pays close attention to every detail. Known for serving one of the best Japanese curries enriched with shrimps and avocado, it offers a unique blend of garam masala, black pepper, nutmeg, cumin, shallot, and chili, with the option to add cheese. Whether you prefer rice or mash, LAND has got you covered.
Recommended by
Japanse curry place with extra care of details. One of the best japanese versions I have eaten. This one with shrimps and avocado, served with both rice and mash. Topped with garam masala, black pepper, nutmeg, cumin, shalott, chili and you can add cheese.
Asakusa Soba Ozawa
2-chōme-25-15 Nishiasakusa, Taito City, Tokyo 111-0035, Japan
Asakusa Soba Ozawa is an intimate restaurant, tucked away in the back streets, specializing in house-made soba noodles. They offer their noodles in three different thicknesses, with the thickest one being the parpadelle-like futo-uchi soba. This makes it an excellent stop for those on a shopping trip for ceramics or kitchen goods in the nearby Kappabashi area.
Recommended by
An intimate soba restaurant in the back streets of Tokyo's Asakusa neighbourhood. You're here, as is the case at most soba joints, to take aim at the house-made noodles with Ozawa offering theirs in three different thicknesses (the parpadelle-like futo-uchi soba, as pictured here, is the thickest of the noodles). An excellent pit-stop for those shopping for ceramics or kitchen goods in nearby Kappabashi.
Tonki
1-chōme-1-2 Shimomeguro, Meguro City, Tokyo 153-0064, Japan
Tonki is a long-standing restaurant, serving deep-fried tonkatsu since the 1930s. They offer two versions of their signature dish, one with more fat and one with less, with the majority of customers preferring the more indulgent option. While their tonkatsu may be less juicy compared to others, the great environment at Tonki makes up for it.
Recommended by
Tonki has existed since the 30s and they still serve really hard deep fried tonkatsu in two versions. One with more and one with less fat - go for the one with more fat as most of their customers do. The fat version is still a little less juicy than other favorite tonkatsu versions in Tokyo but great environment makes up for it.
Cafe de l'ambre
8-chōme-10-15 Ginza, Chuo City, Tokyo 104-0061, Japan
Cafe de l'ambre is a traditional kissaten coffee shop, offering a wide variety of aged beans on its menu to cater to different tastes. Customers recommend trying their unique coffee and egg blend, as well as their coffee jelly. Despite its old-style appearance, the cafe is equipped with modern amenities, ensuring a comfortable and enjoyable experience for all visitors.
Recommended by
The old style coffe places - kissaten- are the best in Tokyo. This one is a proper treasure. The menu consist of many beans that been stored for ages and they have funny things as coffee and egg, and coffejelly. A lot of hard looking regulators.
HENRY'S BURGER Daikanyama
1-chōme-36-6 Ebisunishi, Shibuya City, Tokyo 150-0021, Japan
HENRY'S BURGER Daikanyama serves up smash burgers made entirely of Wagyu meat, sourced from their parent restaurant, Sumibi Yakiniku Nakahara. This makes for an ideal lunch spot, especially for those who are out and about shopping in the Daikanyama area. The restaurant is known for its simple and straightforward approach to burgers, focusing on the natural flavors of the high-quality beef.
Recommended by
Smash burger with 100 percent wagyu meat. Probably leftover parts from their mother restaurant Sumibi Yakiniku Nakahara. Perfect lunch while shopping in Daikanyama.
AFURI Ebisu
Japan, 〒150-0013 Tokyo, Shibuya City, Ebisu, 1-chōme−1−７ 117ビル 1F
AFURI Ebisu specializes in Yuzu Ramen, offering a variety of broths and toppings for a delightful bowl of ramen. The restaurant is well-known for its surfer aesthetic, speedy service, and excellent location. AFURI Ebisu places a strong emphasis on using high-quality ingredients, and their dishes are characterized by a rich play of flavors, colors, and textures.
Recommended by
Yuzu ramen is the specialty here and the choices of broths and toppings makes for a super tasty bowl. Surfer asthetic, fast service, great location. There are other Afuri shops all over tokyo and the consistency is top.
Tensuke
3-chōme-22-7 Kōenjikita, Suginami City, Tokyo 166-0002, Japan
Tensuke is a restaurant known for its impressive and high-quality tempura dishes. The menu includes a variety of options, but the egg tempura served over rice or on the side comes highly recommended. The chef at Tensuke is also known for his ability to communicate well in English and his engaging cooking performances.
Recommended by
Simple, satisfying egg tempura. Get it on top of rice (玉子天丼, tamago tendon) or on the side (玉子ランチ). The chef speaks English and is a bit of a showman.
Locale
1-chōme-17-22 Meguro, Meguro City, Tokyo 153-0063, Japan
Locale is a farm-to-table restaurant in Tokyo's Meguro ward, sourcing its ingredients directly from small farmers and producers across Japan. The restaurant's menu reflects a blend of international influences, from handmade Italian pastas and Moroccan spices to Korean fermentation techniques and Mexican cooking styles, all using Japanese ingredients. It's a popular spot for local expats, Japanese creatives, and friends looking for a place to unwind with a glass of wine.
Recommended by
Chef Katy buys everything directly from farmers she travels around Japan to meet. Her food is heatfelt and inspired from her California origins and the space has such a good vibe. Expect a crowd of local ex-pats, japanese creatives and friends stopping in for a glass of wine on the way home.
Toritoh
4-chōme-8-6 Tsukiji, Chuo City, Tokyo 104-0045, Japan
Toritoh is a long-standing restaurant, having opened its doors in 1907, known for its signature dish, the oyakodon, a donburi dish made of eggs and chicken cooked in a sweet soy sauce broth served over rice. The menu also features other delectable options such as karaage fried chicken, torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri - the fatty area near the tail of the chicken. With a cozy setup of six counter seats overlooking the stove and a few tables in the back, Toritoh also has a retail shop around the corner, offering smaller bites like yakitori and fried chicken skin.
Recommended by
Tsukiji Toritoh, opened in 1907, is famous for oyakodon, mother-and-child donburi, of eggs and chicken cooked with a sweet soy sauce broth over rice. I prefer the karaage fried chicken or the torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri the fatty area near the tail of the chicken. There are a few small side dishes including sunagimo garlic, sliced gizzard with simmered onions and garlic. There are six counter seats overlooking the stove where special pans made exclusively for cooking the oyakodon are cooked and a few tables in the back of the shop. The main retail shop for Toritoh is around the corner and has smaller bites available like yakitori and if you're lucky, fried chicken skin.
Den
Japan, 〒150-0001 Tokyo, Shibuya City, Jingūmae, 2-chōme−3−１８ 建築家会館ＪＩＡ館
Den, run by Chef Zaiyu Hasegawa, offers modern kaiseki cuisine with a touch of charm and humor. The restaurant is known for its creative and playful dishes like Dentucky Fried Chicken, a crispy fried chicken wing stuffed with sticky rice and seasonal ingredients, served in a takeaway box. With a focus on traditional Japanese cooking methods, Den provides a delightful dining experience with a casual yet high-end atmosphere.
Recommended by
Incredible experience Den by Chef Zaiyu Hasegawa doesn’t need a review. Everyone knows it is incredible. Preplan your trip to Japan and book a meal here. Thank me later…
Ginza Shimada
Japan, 〒104-0061 Tokyo, Chuo City, Ginza, 8-chōme−2−８ 高坂ビル １F
Ginza Shimada is a cozy standing izakaya that is managed by a former three-star chef. The restaurant offers a simple menu that changes daily, based on the best ingredients of the day, prepared in straightforward methods such as frying, grilling, roasting, or serving raw. Customers particularly recommend the soba with grated karasumi and tuna sashimi, which pairs well with sake served in coffee jars.
Recommended by
Eating shoulder to shoulder and sharing ochoko of warm sake in this tiny hole in the wall seems a world away now, but it was the inspiration for my restaurant, Okra Hong Kong. The simple menu that changes every day based on the days’ best ingredients cooked simply, either fried, grilled, roasted or raw without any long preparations or black truffle shavings or caviar, leaves you with a warm sense of being as you stumble out into the back alley of the entrance into a night with endless possibilities.
Kimura
3-chōme-21-8 Tamagawa, Setagaya City, Tokyo 158-0094, Japan
Kimura is a sushi restaurant renowned for its unique approach to sushi preparation, with Chef Koji Kimura, known as the "father of aged sushi", at the helm. The restaurant offers a variety of dishes, including a sushi omakase that includes around 10 otsumamis, 12 nigiris, tamago and a dessert, with some of the fish aged up to 50 days. The menu includes a variety of nigiri options, such as Aori Ika from Mie aged 1 week, Shima ebi from Hokkaido aged 3 days, and the famous Swordfish aged 55 days, providing a memorable dining experience for sushi enthusiasts.
Recommended by
Sushi omakase served by chef Kimura, known as the “father of aged sushi”.This was definitely one of the highlights of the entire trip and truly eye opening for us. At this small counter you get served around 10 otsumamis, 12 nigiris, tamago and one dessert. The chef, Koji Kimura, is lovely and fun, offering a more relaxed vibe than perhaps other sushiyas where it’s a bit more serious. Koji Kimura, as mentioned, is known as the “father of aged sushi”, aging some fish up to 50 days, like his famous swordfish nigiri, and this is probably the main characteristic that makes this sushiya different from the others.Now, let’s show you some of the dishes we had:* Nigiri of Aori Ika from Mie aged 1 week.* Ankimo, peanuts & chili.* Smoked Hokkigai and a pinch of salt.* Shirako risotto & pepper.* Watarigani marinated in brandy and its inners for 6 weeks, sishito and sancho pepper.* Nigiri of Shima ebi from Hokkaido aged 3 days.* Nigiri of Needle fish (sayori) aged 1 week.* Nigiri of Sujiko aged in soy sauce 10 days.* Nigiri of Iwashi aged 1 week.* Nigiri of Swordfish (makajiki) aged 55 days.This was our first sushiya of the trip and it really left an impression on us, we can still remember pretty much every bite, the more intense shari, the perfect temperatures, just a once in a lifetime experience for us.
Sowado
1-chōme-12-15 Hiroo, Shibuya City, Tokyo 150-0012, Japan
Sowado is a restaurant where casual pub vibes meet refined Japanese cuisine, offering a balanced dining experience. The menu is a la carte, featuring dishes like Chawanmushi with kue (grouper), dried sea cucumber & nanohana, Tofu, Chu toro sashimi with nori, and their highly recommended ham katsu. The interior is marked by a striking wooden counter and tables overlooking a river, creating a relaxed yet sophisticated atmosphere.
Recommended by
High-end and fun Izakaya-counter with great sakes and natural wines.Sowado was one of our favorite and most fun experiences without a doubt, and for this one in particular we want to thank Alex, and also Hoze (who pretty much organized our whole trip), for making this happen. The place was probably our favorite when it comes to the interior, deco and atmosphere, which as mentioned was very fun, and even though the place kind of felt high-end, it was still super casual, just a perfect balance.Focusing on the food, some of the dishes we had were the following:* Chawanmushi with kue (grouper), dried sea cucumber & nanohana.* Tofu.* Chu toro sashimi with nori.* Pot with shirako, crispy rice and shiitake.* Turtle egg soup.* Unagi.* Fried chicken.The whole menu is a la carte, and we ordered the most items possible, and we really enjoyed our experience here. On top of that we had some great wines and sakes, actually some of the best of our trip.Definitely a place we want to come back in our future trips to Japan.
pizza marumo
Japan, 〒150-0022 Tokyo, Shibuya City, Ebisuminami, 1-chōme−11−１３ 恵比寿ヴェルソービル 1階
Pizza Marumo, located in the Ebisu neighborhood, is renowned for its Neapolitan-style pizzas crafted by Chef Yuki Motokura. The menu features classics such as Pizza Marinara and Margherita, alongside innovative 'Tokyo-style' pies like the Japanese Umami pizza, topped with shiitake paste, mozzarella, pecorino, bonito flakes, and shaved kombu kelp. The restaurant also offers wood-fired cauliflower with anchovy sauce and lamb focaccia as delightful accompaniments to their pizzas.
Recommended by
Neapolitan Pizzeria in the Ebisu neighborhood.A part from, of course, Japanese cuisine in all its different ways, the pizzas are also famous in Japan for being some of the best, so during our trip, we tried a couple of different ones. The first one was Marumo, Chef Yuki Motokura’s own place after working at Savoy for three years. We ordered four different pizza’s which were the following:* Pizza marinara.* Pizza Margherita.* Pizza “Red Hot Chili”.* Pizza “Japanese Umami”.We really enjoyed all of them, with our favorite being the Margherita, but we thought the Japanese Umami was a very interesting and unique one worth trying as well.Definitely a place that’s at the level of the more hyped pizza places in the city.
Jambo Hanare
3-chōme-27-9 Hongō, Bunkyo City, Tokyo 113-0033, Japan
Jambo Hanare offers a memorable yakiniku experience, with meats cooked to perfection on the counter. The restaurant is particularly known for its beef rice, which is highly recommended by customers. With its sweet, distinctive Tokyo taste, Jambo Hanare stands out among yakiniku restaurants, offering an authentic taste of Japanese barbecue.
Recommended by
Fantastic ExperienceJambo Hanare branch on the counter is a great way to have yakiniku. The meats are fantastic and it is all cooked for you to perfection. I would say it was our favorite yakiniku this past trip to Tokyo. Make sure to pre order the beef rice. It is incredible. I have posted a photo of this dish.
Udon Shin
Japan, 〒151-0053 Tokyo, Shibuya City, Yoyogi, 2-chōme−20−１６ 相馬ビル １F
Udon Shin is a small, cozy restaurant known for its thick udon noodles, served fresh and hot. The restaurant is renowned for its udon carbonara style dish, topped with a slice of crispy bacon, which is a crowd favorite. Each bowl of udon at Udon Shin is prepared with utmost care, with noodles made, cut, and boiled fresh for every order, ensuring a delightful dining experience.
Recommended by
Love this place and their thick udon noodles. This is udon carbonara style with a slice of crispy bacon. Only ten places but well worth the queuing.
LAND
Japan, 〒153-0064 Tokyo, Meguro City, Shimomeguro, 2-chōme−21−２８ セントヒルズ目黒 2F
LAND is a Japanese curry restaurant that pays close attention to every detail. Known for serving one of the best Japanese curries enriched with shrimps and avocado, it offers a unique blend of garam masala, black pepper, nutmeg, cumin, shallot, and chili, with the option to add cheese. Whether you prefer rice or mash, LAND has got you covered.
Recommended by
Japanse curry place with extra care of details. One of the best japanese versions I have eaten. This one with shrimps and avocado, served with both rice and mash. Topped with garam masala, black pepper, nutmeg, cumin, shalott, chili and you can add cheese.
Asakusa Soba Ozawa
2-chōme-25-15 Nishiasakusa, Taito City, Tokyo 111-0035, Japan
Asakusa Soba Ozawa is an intimate restaurant, tucked away in the back streets, specializing in house-made soba noodles. They offer their noodles in three different thicknesses, with the thickest one being the parpadelle-like futo-uchi soba. This makes it an excellent stop for those on a shopping trip for ceramics or kitchen goods in the nearby Kappabashi area.
Recommended by
An intimate soba restaurant in the back streets of Tokyo's Asakusa neighbourhood. You're here, as is the case at most soba joints, to take aim at the house-made noodles with Ozawa offering theirs in three different thicknesses (the parpadelle-like futo-uchi soba, as pictured here, is the thickest of the noodles). An excellent pit-stop for those shopping for ceramics or kitchen goods in nearby Kappabashi.
Tonki
1-chōme-1-2 Shimomeguro, Meguro City, Tokyo 153-0064, Japan
Tonki is a long-standing restaurant, serving deep-fried tonkatsu since the 1930s. They offer two versions of their signature dish, one with more fat and one with less, with the majority of customers preferring the more indulgent option. While their tonkatsu may be less juicy compared to others, the great environment at Tonki makes up for it.
Recommended by
Tonki has existed since the 30s and they still serve really hard deep fried tonkatsu in two versions. One with more and one with less fat - go for the one with more fat as most of their customers do. The fat version is still a little less juicy than other favorite tonkatsu versions in Tokyo but great environment makes up for it.
Cafe de l'ambre
8-chōme-10-15 Ginza, Chuo City, Tokyo 104-0061, Japan
Cafe de l'ambre is a traditional kissaten coffee shop, offering a wide variety of aged beans on its menu to cater to different tastes. Customers recommend trying their unique coffee and egg blend, as well as their coffee jelly. Despite its old-style appearance, the cafe is equipped with modern amenities, ensuring a comfortable and enjoyable experience for all visitors.
Recommended by
The old style coffe places - kissaten- are the best in Tokyo. This one is a proper treasure. The menu consist of many beans that been stored for ages and they have funny things as coffee and egg, and coffejelly. A lot of hard looking regulators.
HENRY'S BURGER Daikanyama
1-chōme-36-6 Ebisunishi, Shibuya City, Tokyo 150-0021, Japan
HENRY'S BURGER Daikanyama serves up smash burgers made entirely of Wagyu meat, sourced from their parent restaurant, Sumibi Yakiniku Nakahara. This makes for an ideal lunch spot, especially for those who are out and about shopping in the Daikanyama area. The restaurant is known for its simple and straightforward approach to burgers, focusing on the natural flavors of the high-quality beef.
Recommended by
Smash burger with 100 percent wagyu meat. Probably leftover parts from their mother restaurant Sumibi Yakiniku Nakahara. Perfect lunch while shopping in Daikanyama.
AFURI Ebisu
Japan, 〒150-0013 Tokyo, Shibuya City, Ebisu, 1-chōme−1−７ 117ビル 1F
AFURI Ebisu specializes in Yuzu Ramen, offering a variety of broths and toppings for a delightful bowl of ramen. The restaurant is well-known for its surfer aesthetic, speedy service, and excellent location. AFURI Ebisu places a strong emphasis on using high-quality ingredients, and their dishes are characterized by a rich play of flavors, colors, and textures.
Recommended by
Yuzu ramen is the specialty here and the choices of broths and toppings makes for a super tasty bowl. Surfer asthetic, fast service, great location. There are other Afuri shops all over tokyo and the consistency is top.
Tensuke
3-chōme-22-7 Kōenjikita, Suginami City, Tokyo 166-0002, Japan
Tensuke is a restaurant known for its impressive and high-quality tempura dishes. The menu includes a variety of options, but the egg tempura served over rice or on the side comes highly recommended. The chef at Tensuke is also known for his ability to communicate well in English and his engaging cooking performances.
Recommended by
Simple, satisfying egg tempura. Get it on top of rice (玉子天丼, tamago tendon) or on the side (玉子ランチ). The chef speaks English and is a bit of a showman.
Locale
1-chōme-17-22 Meguro, Meguro City, Tokyo 153-0063, Japan
Locale is a farm-to-table restaurant in Tokyo's Meguro ward, sourcing its ingredients directly from small farmers and producers across Japan. The restaurant's menu reflects a blend of international influences, from handmade Italian pastas and Moroccan spices to Korean fermentation techniques and Mexican cooking styles, all using Japanese ingredients. It's a popular spot for local expats, Japanese creatives, and friends looking for a place to unwind with a glass of wine.
Recommended by
Chef Katy buys everything directly from farmers she travels around Japan to meet. Her food is heatfelt and inspired from her California origins and the space has such a good vibe. Expect a crowd of local ex-pats, japanese creatives and friends stopping in for a glass of wine on the way home.
Toritoh
4-chōme-8-6 Tsukiji, Chuo City, Tokyo 104-0045, Japan
Toritoh is a long-standing restaurant, having opened its doors in 1907, known for its signature dish, the oyakodon, a donburi dish made of eggs and chicken cooked in a sweet soy sauce broth served over rice. The menu also features other delectable options such as karaage fried chicken, torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri - the fatty area near the tail of the chicken. With a cozy setup of six counter seats overlooking the stove and a few tables in the back, Toritoh also has a retail shop around the corner, offering smaller bites like yakitori and fried chicken skin.
Recommended by
Tsukiji Toritoh, opened in 1907, is famous for oyakodon, mother-and-child donburi, of eggs and chicken cooked with a sweet soy sauce broth over rice. I prefer the karaage fried chicken or the torimeshi of soboro ground chicken, teriyaki chicken, and simmered bonjiri the fatty area near the tail of the chicken. There are a few small side dishes including sunagimo garlic, sliced gizzard with simmered onions and garlic. There are six counter seats overlooking the stove where special pans made exclusively for cooking the oyakodon are cooked and a few tables in the back of the shop. The main retail shop for Toritoh is around the corner and has smaller bites available like yakitori and if you're lucky, fried chicken skin.
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Tokyo's Best Seafood Restaurants
These top seafood restaurants in Tokyo are worth a visit.
