Tokyo Fine Dining

Vincent Tan: Superb kaiseki - this is one of the top restaurants in Tokyo.

Vincent Tan: Okahan serves the best sukiyaki in town - bar none. Aged matsuzaka beef! 

ToryBurch: This restaurant is all about tofu (try the tosui-tofu). With 55 private rooms—each with a gorgeous view of the gardens outside—and 500 seats, it still fills up quickly so reserve early.

Vincent Tan: Azabu Yukimura is a kaiseki restaurant with 3 Michelin stars and very well regarded on Tabelog. http://tabelog.com/tokyo/A1307/A130702/13005316/

Vincent Tan: The best prawn tempura I have ever eaten. Tender and sweet and almost half cooked. http://tabelog.com/tokyo/A1301/A130101/13004993/

Vincent Tan: Branch of an old restaurant that has been doing sukiyaki for over a century. Don't waste time with anything else on the menu.

Vincent Tan: Tokyo Kitcho main branch - you need an introduction to get in here...

Vincent Tan: Mutsukari is a kaiseki restaurant with a vegetarian option. Very well regarded on Tabelog. http://mutsukari.com/

Vincent Tan: Minoya has been serving horse cuisine for over a century. Known for the sakura nabe (horse hot pot). http://www.e-minoya.jp

Vincent Tan: Torishiki is the top rated yakitori restaurant in Tokyo on Tabelog. Reservations essential. http://tabelog.com/tokyo/A1316/A131601/13041029/

Vincent Tan: Takajo Kotobuki is an old restaurant specialising in game birds. Introductions required for reservations. http://tabelog.com/tokyo/A1311/A131102/13003661/

AussieInJapan Aussieinjapan: Ishibashi is over 130 years old & their sukiyaki is heavenly.

Vincent Tan: Kaiseki restaurant with 1 Michelin star. http://ginza-uchiyama.co.jp/

Vincent Tan: Mikawa Zezankyo is the top rated tempura restaurant in Tokyo on Tabelog. http://tabelog.com/tokyo/A1313/A131303/13090866/

Vincent Tan: Fukamachi is a very well regarded tempura restaurant with a great lunch deal. http://tabelog.com/tokyo/A1302/A130202/13004105/

Vincent Tan: Tempura Nakagawa is very well regarded on Tabelog http://tabelog.com/tokyo/A1313/A131301/13002379/

Vincent Tan: Kinryuzan is a very highly regarded yakiniku restaurant. Open 6-10pm. http://tabelog.com/tokyo/A1316/A131602/13001625/

Vincent Tan: Yoroniku is an extremely popular yakiniku restaurant. Open Sundays 5pm to midnight. http://tabelog.com/tokyo/A1306/A130602/13042979/

Vincent Tan: 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/

Vincent Tan: The Tokyo branch of the famous Kyoto kaiseki restaurant, it may be better than its parent.

Vincent Tan: Sawaichi is a seafood specialist. One of the top 50 restaurants in Tokyo on Tabelog http://tabelog.com/tokyo/A1307/A130701/13124236/

Vincent Tan: Creative kaiseki served. 3 Michelin stars and very highly rated on Tabelog. http://tabelog.com/tokyo/A1309/A130905/13004079/

Vincent Tan: Aoyama Asada serves Kaga kaiseki. Traditional and discreetly refined. Exquisite cuisine. http://tabelog.com/tokyo/A1306/A130603/13004397/

Vincent Tan: Small Kyoto kaiseki restaurant with a passionate and highly skilled chef. Highly rated. http://tabelog.com/tokyo/A1308/A130801/13116523/

Vincent Tan: Matsukawa is the highest rated restaurant in Tokyo. A specialist in Kyoto kaiseki. http://tabelog.com/tokyo/A1307/A130701/13124391/

Vincent Tan: Kamoshabu Chikutei specialises in duck shabu-shabu. Rare indeed. http://tabelog.com/tokyo/A1308/A130801/13009529/

Vincent Tan: Yamanoue is a well-known tempura restaurant - open Sunday http://tabelog.com/tokyo/A1310/A131002/13000621/

Vincent Tan: Kitafuku is Michelin-starred and the top-rated restaurant for crab in Japan. http://tabelog.com/tokyo/A1308/A130801/13149065/

Vincent Tan: Ubuka is a highly rated crab and crustacean restaurant http://tabelog.com/tokyo/A1309/A130903/13139225/

Vincent Tan: Seizan now accepts online reservations Read more.

melody ju: one of my favorite Kaiseki in Tokyo. Michelin two star. Grilled fish and soba are die for. Glad that it is not popular on FourSquare :D http://missneverfull.com/tokyo-goryu-kubo/

Vincent Tan: Hot new kaiseki restaurant - very highly rated

Vincent Tan: Famous for its duck sukiyaki

Vincent Tan: New restaurant in Tokyo immediately vaults into the top ranks of the great kaiseki restaurants here. https://tabelog.com/tokyo/A1301/A130101/13200949/

Vincent Tan: Very high end tempura restaurant https://tabelog.com/tokyo/A1307/A130702/13185763/

Vincent Tan: Highly rated kaiseki restaurant https://tabelog.com/tokyo/A1301/A130103/13136847/

Vincent Tan: Washoku Kondo is a Kyoto kaiseki restaurant with reasonable prices and very well regarded http://tabelog.com/tokyo/A1309/A130903/13150477/

Vincent Tan: Small kappo restaurant serving Chinese cuisine https://tabelog.com/tokyo/A1316/A131602/13168401/

Vincent Tan: Good tempura at decent prices - been around almost 4 decades https://tabelog.com/tokyo/A1307/A130702/13001340/

Vincent Tan: Hot new Chinese restaurant inspired by Guangxi

Vincent Tan: Good kaiseki at relatively affordable prices https://tabelog.com/tokyo/A1306/A130602/13160021/

Vincent Tan: Japanese Chinese food in a sophisticated setting

Vincent Tan: High end kaiseki restaurant and winner of Tabelog Gold Medal 2017 https://tabelog.com/tokyo/A1308/A130802/13005027/

Vincent Tan: Den's new premises accomodates twice as many diners! Still as warm and friendly as ever, with innovative and skilful cooking

Jon K: Amazing. Everything is great. Food, service, drinks, environment. Great for a romantic meal for two and then sit in the downstairs dark bar or bringing out of town guests and sit at the big table.

Vincent Tan: Elegant Japanese cuisine and a good sake selection

Surface Magazine: 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.

Vincent Tan: Chinese inspired fine dining using the finest ingredients

Vincent Tan: One of the best new kaiseki restaurants in Tokyo https://tabelog.com/tokyo/A1306/A130603/13176396/

Vincent Tan: Specialises in wild game, grilled around a blazing fire

Vincent Tan: Soba and tempura specialist at a decent price for a high end restaurant

Vincent Tan: Second outlet of Yoroniku - one of the best yakiniku places in town. Online reservations https://www.tablecheck.com/shops/ebisu-yoroniku/reserve

Vincent Tan: Quality Kyoto kaiseki at a reasonable price

flying feliz: Traditional Japanese and Sake pairing.

Vincent Tan: Good kaiseki here but prices have increased since they moved to this location

Vincent Tan: Chinese cooking executed and presented with all the precision and skill of Japanese kaiseki. Stunning.

Vincent Tan: Reasonably priced kappo with excellent sake pairing

Vincent Tan: Possibly the best unajyu around. Reservations essential https://tokyotabletrip.com/en/269

Vincent Tan: Unique wine and tempura pairing concept

Vincent Tan: Washoku with an emphasis on wagyu

Vincent Tan: The rare washoku restaurant that opens past midnight

Vincent Tan: Looks like reservations have to go through Pocket Concierge...

Vincent Tan: Kaseki lunch in Ginza at reasonable prices

Charles Chen: A solid Michelin 2-star experience, on par with similarly rated restaurants worldwide by the Michelin standard. Precisely prepared food combined with warm, hospitable service. Difficult w/o Japanese

Vincent Tan: Amazing value kaiseki lunch

Vincent Tan: Good value kaiseki lunch courses from 5-10000 yen

Amber Xi: Sat at the counter for lunch course with paring wine and sake. Good dining experience and had nice chat with chef and waiter

Vincent Tan: Starter lunch kaiseki set for an amazing price

Vincent Tan: New yakitori restaurant looks very promising

Angela Liu: Great modern yakiniku place. Get the tasting menu and be amazed by the quality of japanese wagyu

Vincent Tan: Kobe's best restaurant moves to Tokyo

Vincent Tan: High level tempura at slightly lower prices

Vincent Tan: Suppon freshly slaughtered upon order. Sashimi literally cannot get fresher than this

Vincent Tan: New kaiseki restaurant from husband and wife alumni of Matsukawa and Tagetsu

Fumt Andel: 会員制餃子店。平常休業。入会方法はmixiで入手

Vincent Tan: Kabuto is a very highly rated unagi restaurant. Live eels freshly cut up and cook right before you. Open 5-10pm. Closed Sun http://tabelog.com/tokyo/A1305/A130501/13016660/

Vincent Tan: On 1 May 2019 it will change to a set course reservation-only washoku restaurant. Its quality demanded no less. Reservations made over Instagram

Vincent Tan: Iseju is the oldest sukiyaki restaurant in Tokyo - 150 years!

Vincent Tan: Old kaiseki restaurant with ample seating capacity and relatively accessible prices

Vincent Tan: Looks like a high end izakaya specialising in soba

Vincent Tan: Yakitori from an alumnus of Kyoaji

Vincent Tan: Kaiseki restaurant opened by a Kyoaji alumnus. Reasonable prices for kaiseki

Vincent Tan: Yakitori with some fancy touches thrown in

Vincent Tan: Very highly rated kaiseki restaurant

Vincent Tan: Good kaiseki restaurant opened by alumnus of Kyoaji