Tempura Kondo is a fine-dining restaurant in Tokyo.
Tempura Kondo in Tokyo's Ginza is Fumio Kondo's two-Michelin-star tempura counter, the room that made vegetable tempura the canonical Tokyo opening course.
Tip: Closed Sundays and Monday lunch. Sweet potato is the closing dish; reserve via Tableall a month ahead.
Address: Chuo-ku, Tokyo 104-0061, Japan
Sushi Arai in Tokyo's Ginza is Hiroyuki Arai's eight-seat edomae sushi counter, two Michelin stars and the Tabelog Sushi 100 fixture for steady-handed nigiri.
Tip: Bookings via top-tier hotel concierges only; cold-call requests are declined. Lunch and dinner are the same omakase course.
Sushi Yamazaki in Tokyo's Yotsuya is Junichi Yamazaki's two-Michelin-star edomae counter, traditional Tokyo nigiri at calmer prices than Ginza counters.
Tip: Closed Sundays. Phone reservation in Japanese only; a Japanese-speaking concierge is the easiest path.
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.
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.
