Nodaiwa Higashi-Azabu is a fine-dining restaurant in Tokyo.
Nodaiwa Higashi-Azabu in Tokyo is the 1800s-founded unagi house with one Michelin star. Wild-caught eel grilled over binchotan, served in lacquered boxes.
Tip: The unaju eel-rice box is the canonical order. Closed Sundays; lunch from 11:00 and the queue moves fast.
Address: Minato-ku, Tokyo 106-0044, Japan
Sukiyabashi Jiro Honten in Tokyo's Ginza is the 10-seat counter made famous by Jiro Dreams of Sushi. Yoshikazu Ono runs it; concierge bookings only.
Tip: The Ginza main shop no longer takes public bookings; the Roppongi branch (Takashi Ono) is the accessible relative, two stars in the 2026 guide.
Sushi Yoshitake in Tokyo's Ginza is Masahiro Yoshitake's eight-seat omakase counter, three Michelin stars 2012-2024. Tasting menu ¥60,000-79,000.
Tip: Two seatings, six nights a week. Reserve through Tableall or Pocket Concierge eight weeks ahead.
Narisawa in Tokyo's Aoyama runs innovative satoyama cuisine: foraged Japanese ingredients through European technique. Two Michelin stars plus a Green Star.
Tip: Closed Mondays and Sundays. Lunch is easier than dinner; book through Tableall six weeks ahead.
Florilege in Tokyo's Azabudai Hills runs Hiroyasu Kawate's vegetable-led modern French tasting at a communal counter. Two Michelin stars, Asia's 50 Best 2026.
Tip: Closed Mondays and Tuesday lunch. Online bookings open one month ahead at 10:00 JST and fill within minutes.
Sazenka in Tokyo's Minami-Azabu was Japan's first three-star Chinese restaurant (2020). Chef Tomoya Kawada blends Chinese technique with kaiseki rhythm.
Tip: Closed Sundays. The renovated German ambassador's residence holds private rooms; book through byFood for English service.
Den in Tokyo's Jingumae is Zaiyu Hasegawa's modern kaiseki room, Asia's 50 Best No. 1 in 2022. The DFC fried chicken and donabe rice are the through-line.
Tip: Closed Sundays. Phone reservations only; the line opens at 10:00 JST and fills the same day.
