7 Best Restaurants in Aoyama, Tokyo

The exclusive specialty here is tofu, prepared in more ways than you can imagine—boiled, steamed, stir-fried with minced crabmeat, served in a custard, or wrapped in thin layers around a delicate whitefish paste. Tofu is touted as the perfect high-protein, low-calorie health food; at Ume no Hana it's raised to the elegance of haute cuisine. Remove your shoes when you step up to the lovely central room. Latticed wood screens separate the tables, and private dining rooms with tatami seating are available. Prix-fixe meals, from ¥5,000 to ¥8,000 at dinner, include a complimentary aperitif, while lunchtime is very budget-friendly considering the quality (courses from ¥2,100). Ume no Hana shops in Ueno and Ginza are also worth visiting.

Associated with the funky clothing shop that is just around the corner, this cafe is bright and open, and serves quality coffee, cakes, snacks, and gelato. They also have some Kitsuné-branded goods on hand.

The classic bowl of ramen is topped with slices of pork, but Darumaya, in the fashion district of Omotesando, has a slightly different take, topping its noodles with grilled vegetables. In the summertime be sure to order the hiyashi soba, a bowl of chilled noodles topped with vegetables and ham in a sesame dressing. Another shop specialty is the tsukemen, where the noodles and broth are served in separate bowls. Dip (don't drop) the ramen into the broth. Despite the focus on veggies, vegetarians should note, the soups and sauces are not meat-free.

The specialty here is shabu-shabu: thin slices of beef cooked in boiling water at your table and dipped in sauce. Kisoji, which has been serving the dish for more than 60 years, elevates the experience, with all the tasteful appointments of a traditional ryotei—private dining rooms with tatami seating (at a 10% surcharge), elegant little rock gardens, and alcoves with flower arrangements. The easiest way to order is to opt for a course, which range from ¥5,000 to ¥10,000. There are branches in Ginza, Shimbashi, Shinjuku, Ueno, and elsewhere as well.

Converted from a sento (public bathhouse), Maisen still has the old high ceiling (built for ventilation) and the original signs instructing bathers where to change, but now bouquets of seasonal flowers transform the large, airy space into a pleasant dining room. Maisen's specialty is the tonkatsu set: tender, juicy, deep-fried pork cutlets served with a tangy sauce, shredded cabbage, miso soup, and rice. There is usually a long line, but it moves quickly. Solo diners can jump the line to sit at the counter. Those who want to keep their taste buds sharp should try for the nonsmoking rooms upstairs. There are also branches in Hikarie building in Shibuya and the Daimaru department store by Tokyo Station.

Swing open the door to Pizza Salvatore Cuomo and you'll catch a rich aroma wafting from the wood-burning oven—the centerpiece of this homey, spacious restaurant. As with Cuomo's other branches around town, the chefs here adhere to traditional Neapolitan methods, while updating recipes with dough infused with spinach, herbs, and even squid ink. Lunch courses are filling, affordable (around ¥1,000), and quick. Though seating space is ample, expect a full house on weekdays. For dinner classic antipasto dishes such as Caprese make for an authentic Italian meal. Branches are found throughout the city.

The entrance here may make you feel as if you are stepping into a nondescript office, but once inside you will get a front-row seat for some professional and exceptional frying (and even some private tables if you want a truly luxe experience). The tempura here is excellent for dinner, but the lunch sets are reasonably priced (one-third to half the cost of dinner) yet can still give you a proper tempura experience. You can also order additional individual pieces à la carte or as recommended by the chef.