The stand out is the salt-based chicken and bonito stock ramen made with the Japanese citrus Yuzu. The servings aren't enormous, so try one of the excellent sides and the dark Asahi beer on offer.
Torishiki is the top rated yakitori restaurant in Tokyo on Tabelog. Reservations essential. http://tabelog.com/tokyo/A1316/A131601/13041029/
Very high quality soba. Not the biggest portion sizes, but tranquil setting and flavor make up for it. On the higher end price-wise but well worth a visit.
Kappo restaurant serving modern fusion kaiseki. Owned by the chef of 3-star Ichigaya. Open 5.30pm to 12am http://tabelog.com/tokyo/A1309/A130905/13049130/
Creative kaiseki served. 3 Michelin stars and very highly rated on Tabelog. http://tabelog.com/tokyo/A1309/A130905/13004079/
Not your typical bar, there’s no music and little talking, just the sound of well made cocktails being shaken and stirred in the minimally-decorated room, which is dominated by a long wooden bar. Read more.
Tsukiji Fish Market is the biggest wholesale fish and seafood market in the world, and was established in 1935.
IT IS ALL WORTH IT! Come here early, or budget at least an hour waiting time. No sign-up sheet or reservation, old fashion lining up for food. The shop is small that can only sit 8 people...but WOW!!!
Surprisingly really good! The foie gras crème brulée, bavette steak and their potatoes are worth your money.
Really wonderful farm to table meal done with fresh Japanese ingredients and unique takes on simple, but perfectly executed dishes.
Yakumo Saryo is the creation of the Andaz hotel designer Shinichiro Ogata. The teahouse and restaurant are a Zen minimalist’s nirvana, awash in stone, wood, and natural light. Read more.
