Rokurinsha Tokyo Station is a japanese restaurant in Marunouchi, Tokyo.
Rokurinsha in Tokyo Station's Ramen Street is the canonical thick-noodle tsukemen counter. Dense pork-and-fish broth, hand-cut noodles, queue from 09:00.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tokusei tsukemen, Ajitama soft-boiled egg, Pork chashu rice on the side
Must order: Tokusei tsukemen (special) with chashu, egg and extra noodles.
Tip: Inside the JR Tokyo Station turnstiles in the B1 Ramen Street. Queue 30-60 minutes at peak.
Address: Chiyoda-ku, Tokyo 100-0005, Japan
Harajuku Gyozaro in Tokyo's Harajuku is the cash-only gyoza specialist on Meiji-dori. Two-item menu, pan-fried or boiled, six gyoza per plate.
Signature: Yaki-gyoza pan-fried dumplings, Sui-gyoza boiled dumplings, Pickled cabbage side
Order: One plate of yaki-gyoza, one of sui-gyoza, with a beer.
Tip: Cash only; expect a 20-minute queue at lunch. Counter and small tables.
Yakitori Omino in Tokyo's Meguro is the one-Michelin-star yakitori counter where Akihiro Omino grills jidori chicken over binchotan in a hidden basement.
Signature: Tsukune meatball with raw quail yolk, Yakitori omakase course, Sansho-charred wings
Order: The 14-skewer omakase; the tsukune meatball with quail yolk is the signature.
Tip: Closed Sundays. Reserve through Pocket Concierge two months ahead; dinner only.
Sushi no Midori Umegaoka in Tokyo is the original branch of the value-sushi chain. Big-piece nigiri, queue-based seating, lunch sets under 2,000 yen.
Signature: Lunch jo-nigiri set, Anago saltwater eel, Chu-toro tuna belly
Order: The jo-nigiri set; an extra plate of anago and chu-toro brings it home.
Tip: Closed Wednesdays. Queue ticket machine outside; 60-90 minute waits at lunch.
Ginza Yoshihiro in Tokyo's Pola Ginza tower is the two-Michelin-star tempura counter where Yoshihiro Murata fries each piece to order on white-flame charcoal.
Signature: Tempura omakase course, Anago saltwater eel tempura, Maitake mushroom tempura
Order: Omakase tempura course with anago and maitake; lunch is half the dinner spend.
Tip: Closed Sundays. Reserve via Tableall 60 days ahead; lunch seating opens earlier.
Yoroniku Omotesando in Tokyo is the cult basement yakiniku counter on Minami-Aoyama, the room that built Tokyo's modern wagyu-tasting genre. Booking-only.
Signature: Tongue tasting plate, Hand-cut Chateaubriand, Cold reimen noodles closer
Order: The omakase course with tongue plate, sirloin and Chateaubriand; finish with reimen.
Tip: Reserve via Pocket Concierge 60 days ahead. The dinner course is the same omakase format every day.
Tempura Uchitsu in Tokyo's Minami-Azabu is Daisuke Uchitsu's two-Michelin-star tempura counter, all sesame-oil frying, eight seats and seasonal omakase only.
Signature: Sesame-oil tempura omakase, Anago and shrimp openers, Tendon rice bowl closer
Order: The full omakase tempura course; ten to twelve pieces and a tendon rice closer.
Tip: Closed Sundays. Phone reservation in Japanese only; Pocket Concierge handles English bookings.
