It’s impossible to eat bad food in Tokyo. From street food to haute cuisine and everything in between, the flavors of Tokyo will not disappoint. Here are five unforgettable dining experiences that should be on your bucket list.
For a special take on SUKIYAKI, the popular Japanese dish made of thin beef slices simmered at the table in a shallow iron pot with soy sauce, sugar and mirin, head over to Ganryujima in Ginza, where only the highest quality A5 grade Japanese Black beef is served. To replace sugar in the sauce, the ritual instead starts off with cotton candy that slowly melts as the sauce is added.
Address: Pacific Ginza building 5F, 7-2-20, Ginza, Chuo-ku
Contact: +81-03-5568-5555
If you want to experience Wagyu beef that melts in your tongue like butter, head over to Misuji in Akasaka for a YAKINIKU, the Japanese version of barbecue. Owned by the same amazing chefs of Yoroniku, this spot at Tokyo’s central business district has locals queuing up for Wagyu sirloin, shoulder, tongue and tenderloin cuts grilled to perfection.
Address: 2F, 3-16-3, Akasaka, Minato-ku
Contact: +81-03-5573-8929
A sinfully delightful affair that goes well with beer is the OKONOMIYAKI, a savory Japanese pancake made of flour, eggs, shredded cabbage and a choice of meat, octopus, shrimp or squid that’s best enjoyed in an Izakaya, a casual after-work drinking spot similar to pubs or tapas bars. Gyozasenka Dining-Lee in Shinjuku has an affordable, good value menu.
Address: 3-21-2 Shinjuku NANAE Bldg. 2F, Shinjuku
Contact: +8-203-3350-2228
Nagomi, a four-seater hole-in-the-wall in Shibuya serves the most amazing GYOZA. A simple menu of pork gyoza, shrimp gyoza or a combo with soup or rice lovingly prepared by the owner himself makes this no-frills experience a very satisfying one.
Address: 1-21-15 Jingumae B1f, Shibuya
Contact: +81-03-6804-5569
For the best sushi experience in all of Tokyo, book well in advance for a degustation at the 10-seater Shutoku Honten in the outer area of Tsujiki fish market. The typical pre-fixed 10-sushi menu is about Y 10,000. The sushi chefs are specialists who uphold the sushi bar’s long-standing tradition of pursuing perfection in sushi-making for 400 years.
This sushi is made of male cod sperm sac only available during winter season.
Address: 4-14-16 Tsukiji, Chuo-ku
Contact: +81-03-3541-4015