Best of Omakase in Tokyo

Occupying three floors of a building on Namiki Street, Mutsukari features Japanese cuisine showcasing the possibilities of vegetables. There are a limited number of counter seats, so make sure to request one and enjoy observing the meal preparation as you chat with the staff.

The owner-chef and sommelier here has spread greater appreciation of Japanese cuisine throughout Paris. Shin offers delightful pairings of kaiseki cuisine with wine and Japanese sake. The presentation using tableware created by contemporary artisans adds a modern sensibility.

As the term ‘charcoal kappo’—sumibikappo in Japanese—suggests, guests can enjoy remarkable omakase cuisine cooked over charcoal. The restaurant owner, who also has overseas experience, incorporates refreshingly original ideas, and uses seasonal ingredients from all over Japan to prepare these dishes.

The chef here trained at three MICHELIN stars Kikunoi in Kyoto. Yoshihiro Murata used his excellent English while working overseas sharing Japanese cuisine. Tenoshima offers elegant flavours, with cuisine featuring local foods from the chef’s birthplace, Teshima in Kagawa Prefecture, as well as a distinctly Kyoto-inspired sensibility.

Japanese cuisine located only a few minutes on foot from Morishita Station on the Toei Shinjuku and Oedo subway lines. The chef-owner insists on visiting the market personally to examine the ingredients. The dishes here are explained in fluent English thanks to the owner’s long years spent overseas.

Open the sliding door, and you’ll be cheerfully welcomed by the owner sporting a bow tie and the proprietress dressed in a kimono. You’ll want to thoroughly enjoy the exquisite cuisine served here in this comfortable, Japanese-style atmosphere.

The perfect restaurant for those who want to experience both Japanese cuisine and sushi. The menu is divided evenly between the two. Ichiu showcases mastery of both genres, and guests won’t want to miss out on either one.

An innovative take on Japanese cuisine has arrived in Minami-Aoyama. Incorporating wagyu cuisine into a culinary genre that conventionally tends to focus on fish and vegetables. You’ll want to enjoy the chef’s remarkably creative and original dishes.