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Sit at the counter and watch the artistry of Iron Chef 2002, Kimio Nonaga, as he slices and dices luscious seafood, fresh from famed Tsukiji Market. Exquisite pottery and lacque... read more
An unlikely location in an obsure office building doesn't dissuade. We can't stay away from celeb chef Nobuyuki Matsuhisa's empire, wherever we go; it just might be easier to get in here than in an... read more
Master chef Hiromitsu Nozaki mans the classic cedar counter most nights at his flagship restaurant in Hiroo. Watch him grate wasabi, artfully decorating dishes. Zen-soothing interior sets the stage... read more
The 1920s-era building housing this veteran tempura temple feels out of place in Shinjuku. Head to best seats in the house: those at the counter. Watch seasonal ingredients dipped in batter an... read more
Get spoiled with a private room and personal chef at this romantic temple to teppanyaki in Ginza; marblelicious wagyu beef is grilled perfectly to your request; go all Willy Wonka afterward, among ... read more
Worship at the altar of Fumio Kondo, king of tempura. We love the delicate-as-air julienned carrots, the thick slices of sweet potato, the fava beans. Kondo gets these veggies at the peak of their ... read more
Long-time local Japanese favorite sports a constant line for the panko-crusted, deep-fried tonkatsu specialty; the retro space of this original near Omotesando Station appeals (there are three othe... read more
Yamada Chikara doesn't need to advertise its presence to have diners clamoring for one of just 12 seats at its dark counter. Chef Yamada blends cutting-edge molecular gastronomy with traditional&nb... read more
Be overwhelmed with course after delectable course presented on shiny lacquer and rustic pottery at this top-choice kaiseke (multi-course seasonal dish) experience. Third-generation chef Takashi Ta... read more
Prepare your palate for this casual tachinomi (standing bar) in the back streets of Shinjuku Sanchome; open kitchen offers a show, but it’s a toss-up whether you want to watch the makings of ... read more
Lines outside attest to the continued appeal of this friendly, 1920s-era Morishita izakaya (Japanese pub); go for the signature nikomi if you're partial to cow innards, or the tamer yakitori; we li... read more
Get in line (it forms before opening time) at this fifth-generation shop in Ningyocho district that gets credit for birthing the popular oyakodon dish: chicken in soy broth, eggs added at last minu... read more
Loyal fans of the former sister venue, Honmura An, in NYC's SoHo will recognize the soba at this Rappongi spot. A window in the sleek dining space overlooks a workroom where the chef rolls bu... read more
Feel as if you’ve stepped into an old Japanese home in this wooden building near the historic Asakusa temple. Sit on a tatami mat at a low table with its own griddle, and man the stove to mak... read more
A simple, unpretentious setting for kaiseki (set of traditional dishes using seasonal ingredients). Ask to sit at the counter and prepare be dazzled as you watch the chef expertly slice seafood and... read more
America's most American designer has finally opened a proper flagsh...
Shred the waves of Tokyo Bay - or your own secret beach break - wit...
A couple of eco-aware Swiss gents have caused a sensation in trend...
Inching beyond its cult-like status, Matohu has built a devoted fol...
Although we're loath to admit it, not everyone can pull off the got...