Sushi Yoshitake is a tasting menu fine-dining restaurant in Tokyo.
Editorially verified June 5, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Two seatings, six nights a week. Reserve through Tableall or Pocket Concierge eight weeks ahead.
2h 30m
A MAZ-trained chef's time-travel tasting menu, served inside a Ginza cenote of rock walls and blue resin. Listed in the Michelin Guide Tokyo for three consecutive years.
Guided tour · 3 hours
Savor premium "Japanese classic dinner" in neon-lit Shinjuku! Explore vibrant Kabukicho with a local guide, enjoy authentic Omakase sushi, and taste Japan's #1 A5 Wagy...
Guided tour · 3h 30m
Join a pro guide for a 3.5hrs morning tour at Toyosu and Tsukiji Markets, witness the bluefin tuna auction, savor a fresh seafood breakfast, and explore both modern au...
Address: 8-7-19 Ginza, Chuo-ku, Tokyo 104-0061
Narisawa in Tokyo's Aoyama runs innovative satoyama cuisine: foraged Japanese ingredients through European technique. Two Michelin stars plus a Green Star.
Book4-6 weeks via Tableall ahead
TipClosed 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.
Book30 days online (opens 10:00 JST) ahead
TipClosed 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.
Book60 days via byFood ahead
TipClosed 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.
BookPhone bookings up to 2 months ahead ahead
TipClosed Sundays. Phone reservations only; the line opens at 10:00 JST and fills the same day.
Ginza Kyubey Honten has run an Edomae sushi counter since 1935 and invented the gunkan-maki seaweed-wrapped style. La Liste No. 2 worldwide in 2018.
Book2-4 weeks via Pocket Concierge ahead
TipLunch omakase is the value play at half the dinner price. Counter only on the ground floor.
L'Effervescence in Tokyo's Nishi-Azabu is Shinobu Namae's three-Michelin-star modern French room with a Green Star, sourcing 80% Japanese produce.
BookOnline 90 days ahead ahead
TipClosed Sundays and Mondays. Online bookings via TableCheck open 90 days ahead; lunch is the only reachable seating most weeks.
