Tonkatsu Maisen Aoyama Honten is a tonkatsu restaurant in Jingumae, Tokyo.
Tonkatsu Maisen's 1965 Aoyama shop in Tokyo occupies a former Omotesando public bathhouse. Kurobuta cutlets so tender they're sliceable with chopsticks.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Kurobuta hire katsu, Amai Yuwaku rosu, Katsu sando
Must order: Kurobuta hire (lean) set with shredded cabbage refills; the katsu sando is the takeaway hero.
Tip: Open 11:00-22:45 daily. Long lunch lines; arrive before 12:00 or after 14:00 for a counter seat.
Address: Shibuya-ku, Tokyo 150-0001, Japan
Toshihiro Wada's Bird Land in Tokyo Ginza grills Ibaraki shamo over binchotan, the basement that invented elevated yakitori. One Michelin star.
Signature: Shamo chicken liver pate, Tsukune meatball, Oyakodon rice closer
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.
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.
