6 Best Restaurants in Tokyo, Japan

Often, a meal of sushi is a costly indulgence. The rock-bottom alternative is a kaiten-zushi, where it is literally served assembly line–style: chefs inside the circular counter place a constant supply of dishes on the revolving belt with plates color-coded for price; just choose whatever takes your fancy as the sushi parades by. A cheerful, bustling example of this genre is the Heiroku-zushi chain's branch opposite Omotesando Hills; it's all about the fresh fish here (and clearly not the design). When you're done, the server counts up your plates and calculates your bill. The cheapest prices are reserved for staples like tuna and squid, and you'll pay a bit more for delicacies like high-grade toro cuts of tuna and sea urchin.

Here’s proof that an intimate sushi experience doesn’t have to be overly formal. Nor does it have to be expensive. Grab a seat at the counter of this laidback joint in the lively Harmonica Yokocho and enjoy an affordable sushi set prepared in front of you. There are pictures on the menu to help with ordering, but the eight-piece omakase set and 12-piece set of the day are both good options. If you only wanted a super quick bite while bar hopping, there's a three-piece set too. You could pair it with sake or something from the small wine list.

In contrast to the borderline solemn atmosphere at many top sushi restaurants, this world-famous spot proves that a high-end sushi restaurant does not have to be cold and unfriendly to be refined. In addition to their skill with a knife, many of the sushi chefs know English and are happy to chat with customers about the food and restaurant, making Kyubey a great choice for one's first high-end sushi experience.

Diners here need a dose of luck—there are only seven counter seats and reservations fill up fast (ask your hotel concierge to make a reservation for you). You also need a full wallet, as high-end sushi comes at a pretty price. But for the few that manage to cross those two hurdles, Sushiso Masa gives a sublime experience. The interior is unpretentious, putting the focus squarely on the gorgeous presentations for each course. But what really sets this apart from other upscale sushi spots is the extreme quality of the cuts of fish, and the garnishes that use incredibly rare ingredients, such as zha cai (pickled stem of the mustard plant).

In an area that teems with sushi bars, this one maintains its reputation as one of the best. Tsukiji Edo-Gin drapes generous slabs of fish over the vinegared rice rather than perching them demurely on top. The centerpiece of the main room is a huge tank where the day's ingredients swim about until required; it doesn't get any fresher than this. Set menus here are reasonable, especially for lunch, but a big appetite for specialties like sea urchin and otoro tuna can put a dent in your budget. One affordable way to do dinner is to sit at the counter and order the Edo nigiri set, where the chef serves his choice of sushi for a set price.

This intimate counter-only sushi restaurant in Naka-Meguro’s backstreets serves omakase courses based on what the owner-chef sources each day from Toyosu Market, so you never know exactly what you will be served; just that it will be incredible. While fish takes center-stage, herbs and vegetables are also incorporated into Udatsu’s often modern take on sushi. Taking that a step further, there’s also a vegetarian sushi course (that needs to be reserved at least two days in advance). Like many sushi restaurants, opting for lunch rather than dinner will make Udatsu a far more affordable experience; though if you are going to splurge at night, this is one place well worth it.