Matsukawa tabelog.com/en/tokyo/A1307/A130701/13124391/ Quintessence tabelog.com/en/tokyo/A1314/A131405/13159567/ Sushi Saito tabelog.com/en/tokyo/A1308/A130802/13015251/ Sugita tabelog.com/en/tokyo/A1302/A130204/13018162/ Kyoaji tabelog.com/en/tokyo/A1301/A130103/13002887/ Shinohara tabelog.com/en/tokyo/A1301/A130101/13200949/ L’Effervescence tabelog.com/en/tokyo/A1306/A130602/13116356/ Restaurant LEquateur tabelog.com/en/tokyo/A1307/A130702/13121866/ Sugalabo tabelog.com/en/tokyo/A1307/A130704/13182678/ Pellegrino tabelog.com/en/tokyo/A1303/A130302/13072775/ Choyo tabelog.com/en/tokyo/A1301/A130103/13172920/ Hoshino tabelog.com/en/tokyo/A1301/A130103/13136847/ Esquisse tabelog.com/en/tokyo/A1301/A130101/13142530/ Tomura tabelog.com/en/tokyo/A1308/A130802/13005027/ Kohaku tabelog.com/en/tokyo/A1309/A130905/13049130/ CHIUnE tabelog.com/en/tokyo/A1301/A130101/13203796/ Sukiyabashi Jiro tabelog.com/en/tokyo/A1301/A130101/13002260/ Mitani tabelog.com/en/tokyo/A1309/A130902/13042204/ Sato Buriand tabelog.com/en/tokyo/A1319/A131905/13159782/ Furuta tabelog.com/en/tokyo/A1313/A131301/13176780/ Kabuto tabelog.com/en/tokyo/A1305/A130501/13016660/ Hashiguchi tabelog.com/en/tokyo/A1308/A130801/13134517/ Morikawa tabelog.com/en/tokyo/A1308/A130801/13002772/…

The One story ephemeral restaurant kaiseki dinner by Zaiyu Hasegawa was served on the trays of this stunning bento box, produced by Taiichi Kirimoto, 7th generation designer, producer and owner of Wajima Kirimoto lacquerware company. (in business since the 1700s!). The pale yellow wood has been coated with room temperature…

After working for Joël Robuchon for 16 years in Paris, New York and other cities, Yosuke Suga came back to pursue his career in Japan. He has participated in Iron Chef Japan and now runs a restaurant, open only on those days he decides to open. Apart of the difficult…

As Tabelog has greatly improved its English version, you can easily see the whole of Tokyo’s best sushi list directly on the website. I have listed the top 15 as for today nonetheless, and, while Saito and Sugita have still kept their top positions, it’s Sukiyabashi Jiro that has ascended…

No other beef in the world can really compare to authentic Wagyu. Depending on the grade, sometimes the meat can be so marbled that you can barely see any muscle. And that is when the question of taste comes into question. Choosing the highest marbling beef is not always the…

Sushi is the perfect embodiment of Japanese aesthetics: simplicity and minimalism hide immense complexity and richness. Japanese sushi shokunins have turned this fast food that used to sell in Edo streets into the ultimate art of gastronomy. As some of them like to emphasize, shokunins are not chefs, they are…

I first met Takaaki Sugita at his former sushi-ya Miyakozushi in 2012. It’s never really been included in Michelin guide, but already then it was one of the hardest places to book and easily on the same level as Saito or other Tokyo’s best. Then I had the honour to…

50 best Tokyo sushi restaurants according to Tabelog.com users as of today,8th of July 2016. For live results, please click here Sushi Saito tabelog.com/en/tokyo/A1308/A130802/13015251/ Sugita tabelog.com/en/tokyo/A1302/A130204/13018162/ Hatsunesushi tabelog.com/en/tokyo/A1315/A131503/13017742/ Mitani tabelog.com/en/tokyo/A1309/A130902/13042204/ Sushi Mizutani tabelog.com/en/tokyo/A1301/A130103/13016524/ Sushi Tokami tabelog.com/en/tokyo/A1301/A130103/13155234/ Sushi Sho tabelog.com/en/tokyo/A1309/A130902/13000852/ Hashiguchi tabelog.com/en/tokyo/A1308/A130801/13134517/ Miyaba tabelog.com/en/tokyo/A1314/A131401/13019499/ Sushi Nanba tabelog.com/en/tokyo/A1319/A131905/13127515/ Masuda tabelog.com/en/tokyo/A1306/A130602/13164883/ Takumi Shingo…

Here are 50 best restaurants in Tokyo as of today, according to Tabelog.com users. What I like about this site, that the “best of” results are never static and usually reflect the seasonal trends of eating out in Japan. They are also translated in English now. Quintessence (Modern French) tabelog.com/en/tokyo/A1314/A131405/13159567/…

Like Matt Goulding wrote in his book Rice, Noodle,Fish, “Japan is the land of a million shokunin, dedicated artisans who bless this country with their quiet pursuit of perfect”. One of the key reasons why ingredients and food in Japan taste so much better is specialization, choosing just one task…