With Japanese borders finally opening after a two-year hiatus, international foodies are itching to visit Tokyo restaurants. There is a diverse culinary offering, ranging from traditional genres (sushi, tempura, and kaiseki) to innovative and experimental fusions.
Chefs dedicate their lives to mastering techniques, taking great pride in their shokunin spirit – the virtue of seeking perfection in their craft. The Japanese culture of respect and grit is embedded in the culinary industry, with apprentices often spending years of extensive shugyou – learning the ropes from their Masters – as a right of passage. The appreciation for the change in seasons is often ingrained in any genre, featuring domestically sourced fresh produce. The island country is surrounded by the ocean, with its mountainous landscape stretching across the nation – this allows for a wide variety of vegetation, seafood and meat throughout the year.
The Japanese take great pride in their impeccable service, stemming from the tradition of omotenashi – a deep-rooted psyche of taking care of guests – which makes the dining experience with intricately prepared dishes second to none. However, it is important to note that the mutual respect between the chefs and their guests makes the Japanese culinary experiences truly unique, whereby the guests abide by several unwritten rules set-out by each restaurant in Tokyo.
The most important of them is timeliness – generally, guests are encouraged to arrive five to 10 minutes in advance to avoid disrupting the flow of the omakase course. Furthermore, asking for the chefs’ permission before taking photos or videos and refraining from placing your phone or camera directly on the counter to avoid scratching the expensive material (you can ask for or bring a placemat for your device) are among some of the many unwritten rules guests are expected to follow. In addition, speediness is essential when taking a snap – each dish is at its best condition the moment it is served and deteriorates with time (some chefs may take offence to this). In isolation, these seemingly minor rules may seem insignificant. However, the combined result is another reason that makes the Japanese culinary experience flawless.
The best restaurants in Tokyo have life-long regulars, meaning many are ichigen-sama okotowari, directly translating to “politely declining new guests” or introduction-only. So whether you’re a first-timer or a repeat visitor, we have selected 13 restaurants in various genres for your bucket list (in no particular order), tried and tested by Tokyo Halfie, a resident foodie – all available to reserve for new customers (albeit some may require more work and planning than others!)
The best restaurants in Tokyo
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Best Tokyo restaurant for: Modern Japanese with a cosy atmosphere
AloJapan.com