SAVOR THE JAPANESE WASHOKU DINING SCENE

With a tantalizing choice of dining options from healthy soba noodles to elaborate multicourse kaiseki meals, Tokyo is unrivaled as a culinary destination.

Tokyo’s master chefs have access to the very best ingredients in every season, from every corner of Japan. Succulent Wagyu beef, the freshest seafood and vegetables may be rendered delicately or boldly, but always with precision and deep respect for the product and your experience of it. The result might even change your view of gastronomy! The food, its presentation and the setting combine through the sincere spirit of omotenashi hospitality and its attention to detail to engage all five senses for an unforgettable and iconic Tokyo memory.

01. Tempura Kondo

The venerable tempura restaurant Kondo in Ginza is arguably the best of the genre. When you bite into a crisp morsel of tempura that’s cooked to perfection before your eyes and served right there on the spot, you will know pure bliss.

Tempura Kondo

02. Sushi Suzuki

Owner-chef of Sushi Suzuki, Takahisa Suzuki takes the utmost care in preparing the delicate sushi rice so that it falls away gently in the mouth, thus setting up the flavor and texture of the topping. Opened in 2015 in Ginza, his restaurant is a relative newcomer but already has garnered a name for itself in one of the most competitive neighborhoods in town.

03. Ginza Okuda

Among the dishes served in a multicourse kaiseki meal, the wanmono soup is said to reflect the height of the chef’s skills. At Ginza Okuda the suppon-dofu turtle soup, served in a lacquered bowl with its savory round egg custard evoking the full moon, is gorgeous enough to adorn a picture scroll.
Ginza Okuda

04. Okamoto

A signature dish of Okamoto in Kamiya-cho is soba buckwheat noodles sprinkled with grated karasumi mullet roe and roasted soba grains. The contrasting flavors and crunchy texture are a true delight.

Okamoto

05. Akasaka Ogino

Owner-chef Satoshi Ogino brings a 3-star pedigree from training at Kyoto’s ryotei Kitcho Arashiyama, where he also absorbed the spirit of the tea ceremony. This informs his creations, and his emphasis on conveying seasonality, which shines through most of all in his hassun, the second course of kaiseki dining.

Akasaka Ogino

06. Hatou

Helmed by talented young chef Daichi Kumagiri, HATOU opened its doors in 2022 and was awarded a Michelin star just one year later. The sushi here is exquisite Edomae-style, a craft Kumagiri refined while working at Amamoto. Adding his personal flair, he also intersperses other Japanese dishes, drawing on his experience at the Japanese restaurants of the group such as Kagurazaka Ishikawa and Kohaku.

Hatou

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