Bird Land Ginza is a yakitori restaurant in Ginza, Tokyo.
Toshihiro Wada's Bird Land in Tokyo Ginza grills Ibaraki shamo over binchotan, the basement that invented elevated yakitori. One Michelin star.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Shamo chicken liver pate, Tsukune meatball, Oyakodon rice closer
Must order: The omakase course closing with the oyakodon rice and silken liver pate as the opener.
Tip: Closed Sundays, Mondays and public holidays. Reservation by phone only, six weeks out.
Address: Chuo-ku, Tokyo 104-0061, Japan
Ginza Okuda in Tokyo's Ginza is Toru Okuda's two-Michelin-star kaiseki room. The seasonal seven-course menu changes monthly, paired with regional sake.
Signature: Seasonal kaiseki course, Charcoal-grilled hamo pike conger, Sake-paired closing rice
Order: The full omakase course; the charcoal-grilled hamo in summer is the seasonal pull.
Tip: Closed Sundays. Reserve via Pocket Concierge 60 days ahead; English staff handle the booking flow.
Ginza Okuda in Tokyo's Ginza is Toru Okuda's two-Michelin-star kaiseki room. The seasonal seven-course menu changes monthly, paired with regional sake.
Signature: Seasonal kaiseki course, Charcoal-grilled hamo pike conger, Sake-paired closing rice
Order: The full omakase course; the charcoal-grilled hamo in summer is the seasonal pull.
Tip: Closed Sundays. Reserve via Pocket Concierge 60 days ahead; English staff handle the booking flow.
Uobei Shibuya in Tokyo is the express-belt sushi room where every order arrives on a Shinkansen-style tray rather than circulating. 100 yen plates.
Signature: 100-yen express-belt nigiri, Tuna and salmon two-piece sets, Egg pudding dessert
Order: The 100-yen tuna and salmon plates and an egg pudding to close.
Tip: Touchscreen ordering in English. Solo seating works best; weekend evenings queue 20-30 minutes.
Asakusa Imahan Honten in Tokyo's Nishi-Asakusa has cooked sukiyaki tableside in private tatami rooms since 1895. Wagyu sirloin, kimono-clad attendants.
Signature: Premium sukiyaki tasting course, Shabu-shabu with wagyu sirloin, Hand-cut beef chuck
Order: The sukiyaki course with wagyu sirloin; lunch is the easier and cheaper seating.
Tip: Reservations strongly recommended. Lunch from 11:30, dinner from 17:00; private rooms only.
Yakiniku Jumbo Shirokane in Tokyo is the wagyu yakiniku counter that the city's chefs eat at on days off. Hand-cut Chateaubriand sukiyaki is the signature.
Signature: Chateaubriand sukiyaki, Hand-cut wagyu sirloin, Yukke beef tartare
Order: Chateaubriand sukiyaki and the marbled sirloin; finish with cold reimen noodles.
Tip: Phone reservation only, 30 days ahead. The Hongo and Hanare branches share the same kitchen team.
Kyourakutei in Tokyo's Kagurazaka holds one Michelin star for the soba-and-tempura set menu. Hand-cut Hokkaido buckwheat and a calm wooden ground-floor room.
Signature: Hand-cut soba, Vegetable and seafood tempura, Duck tsukesoba
Order: The soba and tempura set; the duck tsukesoba in winter is the second order.
Tip: Closed Mondays. Lunch queues from 11:45; dinner is calmer and the tempura course adds value.
Udon Shin in Tokyo's Yoyogi is the much-photographed sanuki udon counter near Shinjuku Station. Hand-pulled noodles cooked to order, opens 11:00 daily.
Signature: Carbonara udon, Curry udon, Kake udon with grated daikon
Order: The carbonara udon with bacon, soft-boiled egg and black pepper; curry udon in winter.
Tip: Queue from 11:00; midweek lunches turn fastest. Cash only at the counter.
