Ginza Shinohara is a japanese kaiseki restaurant in Ginza, Tokyo.
Ginza Shinohara in Tokyo's Kanda is Tetsuya Shinohara's three-Michelin-star kaiseki room. Counter-only, dramatic platings on lacquered shogi-board stands.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Seasonal kaiseki course, Hairy crab in season, Charcoal-grilled wagyu beef
Must order: The full omakase kaiseki; hairy crab and shaved wagyu are the showstoppers when in season.
Tip: Closed Sundays. Reserve via Tableall 90 days ahead; the menu is presented as a single seasonal arc.
Address: Chiyoda-ku, Tokyo 101-0021, Japan
Savoy Pizza Azabu-Juban in Tokyo is the AVPN-certified Neapolitan pizza counter that built Tokyo's wood-fired pizza scene. Two-item menu, six counter stools.
Signature: Margherita D.O.P., Marinara classica, Diavola pepperoni and chilli
Order: The Margherita and the Marinara, side by side.
Tip: Cash only at the counter. Closed Mondays; queue from 11:30 for lunch.
Yakiniku Toraji Shibuya in Tokyo is the polished yakiniku chain's Shibuya flagship: wagyu cuts, tongue platters, large communal-table tabletop grilling.
Signature: Tongue salt-grill plate, Wagyu sirloin cuts, Cold reimen noodles
Order: The salt-tongue platter, harami skirt steak, and a cold reimen closer.
Tip: Reserve weekend dinners online. Lunch sets cheaper than dinner; English menu and English-speaking servers.
Tonki in Tokyo's Meguro has fried tonkatsu since 1939, the canonical Tokyo cutlet counter. Cash only, walk-in only, white tile and theatre of frying.
Signature: Hire-katsu lean cutlet, Rosu-katsu rib cutlet, Cabbage refills
Order: Hire-katsu (lean) set with miso soup, rice and unlimited cabbage refills.
Tip: Closed Tuesdays and third Mondays. Queue from 16:00; cash only.
Zaiyu Hasegawa's Den in Tokyo is the modern kaiseki room that put playful home cooking on Asia's 50 Best, ranked No. 1 in 2022 and No. 22 in 2025.
Signature: DFC fried chicken, Den garden salad, Donabe gohan claypot rice
Order: The DFC fried chicken parcel and whatever donabe rice closes the menu.
Tip: Closed Sundays.
Yoshihiro Narisawa's Aoyama room runs innovative satoyama cuisine. Two Michelin stars plus a Green Star, Japanese foraging through European technique.
Signature: Bread of the forest, Satoyama scenery course, Charcoal-grilled wagyu
Order: The bread of the forest course, served with bark-scented butter.
Tip: Closed Mondays and Sundays. Lunch is the easier seating; reserve six weeks ahead through TableAll.
Hiroyasu Kawate's Florilege moved to Azabudai Hills in 2023 with a communal counter and a vegetable-forward French tasting menu. Two Michelin stars in Tokyo.
Signature: Plant-forward tasting menu, Beef and the dairy cow course, Vegetable garden snapshots
Order: The signature beef-and-dairy course that takes you through the life of one cow.
Tip: Closed Mondays and Tuesday lunch. Online booking opens exactly one month ahead at 10:00 JST.
