15 Best Restaurants in Tokyo, Japan

Founded by American Bryan Baird in 2000, Baird Brewing has become one of the leaders in Japan's now booming craft-beer movement, with a range of year-round brews, such as the hop-heavy Suruga Bay IPA, and creative seasonal beers that use local ingredients such as yuzu citrus and even wasabi. The Harajuku Taproom combines Baird's excellent lineup of microbrews with Japanese izakaya (pub) fare like yakitori (grilled chicken skewers), gyoza (dumplings), and curry rice. The Taproom's rotation of 15 beers on tap, plus two hand-pumped ales, as well as its quality food and friendly atmosphere make it a must for beer lovers and dispel any notion that all Japanese beers taste the same. There are other branches in Naka Meguro, Takadanobaba, Kichijoji, and Yokohama.

Offering up high-end Mediterranean cuisine in an incredibly stylish setting, Cicada's resortlike atmosphere feels a world away from Omotesando's busy shopping streets. In the warmer months, the outdoor patio is especially relaxing. The menu ranges from Spanish tapas and Middle Eastern mezze to hearty grilled meats and seafood. An expansive wine list and craft beers complement the range of cuisine, and the outdoor bar makes a great spot for a nightcap. Though spacious, this popular restaurant fills up quickly, so dinner reservations are recommended.

Smoky, noisy, and cluttered, Ganchan is exactly what the Japanese expect of their yakitori joints—restaurants that specialize in bits of charcoal-broiled chicken and vegetables. The counter here seats barely 15, and you have to squeeze to get to the chairs in back. Festival masks, paper kites, lanterns, and greeting cards from celebrity patrons adorn the walls. The cooks yell at each other, fan the grill, and serve up enormous schooners of beer. Try the tsukune (balls of minced chicken) and the fresh asparagus wrapped in bacon. Otherwise opt for a mixed eight-skewer set that also comes with several small side dishes. The place stays open until 1:30 am (midnight on Sunday).

Old, funky, and more than a little cramped, Robata is a bit daunting at first, but fourth-generation chef-owner Takao Inoue holds forth here with an inspired version of Japanese home cooking. He's also a connoisseur of pottery and serves his food on pieces acquired at famous kilns all over the country. There's no menu; just tell Inoue-san how much you want to spend, and leave the rest to him. A meal at Robata—like the pottery—is simple to the eye but subtle and fulfilling. Typical dishes include steamed fish with vegetables, stews of beef or pork, and seafood salads.

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.

Tokyoites love unique dining experiences and their own history—they can revel in both in this eatery, which is a tribute to Ryoma Sakamoto, a young hero who died while helping overthrow the feudal Tokugawa Shogunate in the 1860s. When you enter from the ultramodern streets of Shinjuku, slide off your shoes, stash them in a wooden locker, and walk by a statue of the sword-wielding Sakamoto as you step into the Japan of the past. You can sit in the main dining hall, which resembles a bustling historic inn, or you can phone ahead to reserve a private tatami-mat dining room. The cuisine also harkens back to the traditional rural cooking, popular before Japan opened up to the West. The house specialty is seiro-mushi, a bamboo box filled with carefully arranged seafood, poultry, or meat, steamed over a pot, served piping hot, and quickly shared with everyone at the table.

With roughly 130 varieties of sake from all over Japan available by the carafe, Sake no Ana (literally, "the sake hole") has its own sake sommelier, Sakamoto-san, who can help diners make a selection. Though most sake-specialty restaurants are open only for dinner, Sake no Ana is also open for lunch. The food is classic izakaya fare, and at lunchtime there are hearty donburi dishes, large bowls of rice topped with seasonal sashimi or beef simmered in a sweet soy broth.

This microbrewery produces a core lineup of six ales and lagers in Daikanyama, which explains the large brew tanks you can see as you eat and drink. But this is not just a place to drink; the menu also features a good range of burgers, pizzas, and grilled meats. Helpfully, the food menu comes with beer pairing suggestions. They also brew seasonal and limited releases, such as an 8% Belgian “gran cru” and a 6.5% hop-heavy IPA. 

A converted warehouse on the waterfront houses this restaurant, known for its grills, California-Asia fusions, and craft beers. Don't miss the wheat ale steamed clams, Thai-style gai yang chicken sate or the Indian spice marinated lamb chops. True to its name, T.Y. Harbor brews five of its own year-round beers (plus seasonal specials) in a tank that reaches all the way to the 46-foot-high ceiling. The best seats in the house are on the bay-side deck, open from May to October. Reservations are a good idea on weekends.

Yakitori and other char-grilled skewers of meat and vegetables are the name of the game at this smart izakaya that gets consistently excellent reviews from locals. To wash that down are highballs, draft lager, and a good selection of local sakes. And if you want the easy ordering option, consider one of the courses, which include multiple skewers plus a few side dishes such as tofu.

In addition to its elegant decor, plush sofas, and outdoor patio, The Palace Lounge also offers one of Tokyo's best afternoon tea sets, which includes both Japanese and European sweets. The extensive tea menu also makes it a good place to try a variety of unique, high-end teas while taking a quiet break from the day's sightseeing.

This branch of Hong Kong's famous restaurant serves up a variety of authentic and accessible dim sum dishes in a casual atmosphere. Some highlights include the steamed pork spareribs with black bean sauce, deep-fried eggplant with shrimp, and the steamed rice rolls filled with beef, pork, or shrimp. Be sure to try the daikon mochi (pan-fried daikon cake) which manages to be both crispy and creamy all in one bite. Lines can be very long on weekends and right around lunch or dinner, so it is best to arrive before the store opens or in the late afternoon. For a quick snack, the shop also has a dedicated take-out window just for its signature baked BBQ pork buns.

This casual American chain is world-famous for its barbecued ribs. It also serves kid-size (and much larger) portions of burgers, chicken strips, and fried shrimp. The chain, which started in Miami in the 1970s, is dwindling in the U.S., but it's still going strong overseas. There's another branch in the Hanzomon area.

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 classic izakaya epitomizes the casual yet lively nights out of a down-to-earth district like Fukagawa. Opened in the 1950s, the four floors here include counter-only seats on the first and second floors that are ideal for watching and chatting with the chefs, and then tables for larger groups on the third and fourth floors. Wherever you sit, the focus is mostly on seafood, with the fresh cuts of sashimi (of whatever fish is sourced that day), especially good when paired with one of the sakes on the menu. The only challenge is ordering if your Japanese isn’t up to scratch, as the menu is handwritten in Japanese on the walls. However, this being Fukagawa, the friendly staff will find a way to get you well fed, even if that means pointing at other diners' dishes. Or you could ask for what they recommend (osusume wa nan desu ka?) and go with the flow.