The best restaurants Tokyo

An established address in the neighborhood since this soba restaurant would have opened in 1892. The decoration is a bit old school, and the dishes are served in a rather classic way, but it's the perfect place to try soba, the famous buckwheat noodles that are a must on a trip to Japan. It is advisable to come at lunchtime, as the noodle dishes are really cheap. Between the soba that is very hot in winter, fresh in summer or one of their favorites, lessons at the "Kare nanban", you won't hesitate for long... The menu is very simple, but delicious!

Here's a great place to try okonomiyaki. It is a kind of pancake, composed according to everyone's taste. They are prepared, in successive layers, on a hot plate, the teppan. The regulars put in a little bit of everything: pork, beef, vegetables, cheese... for a more than nourishing result. The plate is located on the table where the customer dines, so he can prepare his own okonomiyaki, or call a waiter. Don't be discouraged by the line of customers waiting for a seat, you always end up going home.

In the heart of the central Ginza district, this restaurant offers kaiseki cuisine. The epitome of Japanese refinement, this cuisine is elevated to the level of art and is composed of several dishes, up to 14, requiring great mastery and a keen sense of aesthetics. Tsurutokame is a restaurant offering this cuisine at an affordable price. It is also prepared by an all-female team, which is quite rare when it comes to kaiseki. 7 cooks work under the orders of chef Yubako Kamohara, who aims to feminize the art of kaiseki.

Delicious Creole cuisine. What you get composure after your meeting with Jack Sparrow…

In a very Japanese context, you'll eat traditional Japanese dishes, while being in the very American world of World Bazaar. Original!

Thisokonomiyaki and monjayaki restaurant, in the Harajuku Art Village, can accommodate up to 220 people in a festive atmosphere. okonomiyaki are large patties that you fry yourself on a hot plate. The ingredients vary, and Sakura-tei offers vegetarian versions as well as original flavors. It's a bit like sharing a raclette, except that the table is in a gallery where everything, right down to the toilet walls, serves as a display. The experience is both fun and appetizing.

These Japanese beef burgers (or vegetarian options) can quickly become addictive. Between the meat, the slightly crunchy bun or the spicy sauces that overflow, juicy, the flavors explode in the mouth and satisfy both the taste buds and the appetite. The fries or fried onions served on the side are also worth the detour. All the burgers are stamped with a shogun's head, for the little local note (and discreetly Instagrammable). You place your order at the entrance, on a vending machine. Attention: no payment in cash.

This very popular ramen chain specializes in tonkotsu, the pork bone broth. In addition to the delicious noodles, the particularity of Ichiran comes from the setting and the service. After having chosen your dish, the cooking, the assortments at the entrance, you enter a dark space where there is only a counter, in front of which a curtain is drawn. You never see the waiters, and you can also isolate yourself from the neighbours. Very nice to eat alone a bowl of noodles while dreaming of being a ninja in a mysterious Japan... Children's menus are available.

After the entrance curtain of this restaurant, we take a seat to enjoy eels. This is the specialty of the house, which has been served continuously since 1923. There is the classic una-don, a bowl of rice covered with grilled eel in a sweet and sour sauce, but also eels served in the Nagoya style, in a bowl of rice with seaweed. Several ways of eating this bowl are then proposed, with different condiments like wasabi, or in a tea broth. The address is a classic of the neighbourhood.

Facing the beach, the major interest of this establishment is its view on the blue sea and the Rainbow Bridge. The cuisine is "international". Like many restaurants in Odaiba, it offers a fusion of Western and Japanese cuisines. On the menu: American-style clamchowder or shrimp and scallop curry. Vegetables add color to the plates and rice portions can be increased.

This place, which is very popular at weekends, is an essential address for lovers of a subdued atmosphere, beautiful bookcases and modern, refined decor. One could even say that one comes here mainly for the restaurant itself. The menu is inspired by world cuisine, offering burgers, salads and a variety of desserts. The beautiful drinks menu is a plus to enjoy a break at any time of the day in this inspiring setting. For the lucky ones, it will even be possible to eat on sofas in the centre of the restaurant.

Not far from Odaiba, this brewery proposes craft beers produced on the spot, as well as a very complete menu of burgers, salads, meats, etc. The place is spacious, the atmosphere very relaxed, and, above all, you can enjoy the pleasant terrace and the boat-lounge overlooking old docks refurbished as a promenade. In short, an exceptional setting in Tokyo, where access to the waterfront is often complicated. The adjoining Breadworks bakery-cafe is also perfect for a snack in a cosy setting or a lunch on the go!

A stone's throw from the metro, this restaurant, which dates back to 1928, specialises in tempura but also serves ramen. The prices are really reasonable for the area and the quality of the food. Perfect for a quick meal on the go before going on a visit! For the record, hage means bald. As the owner didn't have much hair, the restaurant was given the nickname "hageten", the bald man's tempura. The name remained and brought him luck, as there are now many branches all over Japan.

This cosy café-restaurant, hidden between the fashion shops of Harajuku, invites you to take a gourmet break at any time of the day. We recommend their speciality: Ojiyan, a kind of Japanese risotto with egg, which can be flavoured in different ways depending on your desires (fish, meat or vegetarian). Comforting and full of good ingredients, Japanese are used to cooking it when they lack energy! It is a less common family dish in restaurants. The covered terrace is pleasant in all seasons and accessible to smokers.

Although the Gonpachi chain is known abroad for its appearance in the film Kill Bill, its cuisine is no less interesting. The company innovates here with a new address specializing in Nori Temaki, a recipe that uses the same ingredients as for sushi, but in a different shape. They're kind of like little Nori seaweed cones with a little bit of filling. There are classics, but also more unexpected compositions such as the sea urchin or nattō. The frame is design and intimate and one eats around a counter.