Tonkatsu Maisen Aoyama Honten is a tonkatsu restaurant in Jingumae, Tokyo.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 9 hours
Enjoy Tokyo’s highlights on a full-day English-guided bus tour with lunch. Visit the Meiji Shrine, the Imperial Palace Outer Garden, Odaiba, Asakusa Nakamise Shopping ...
Guided tour · 3.5 hours
2-time TripAdvisor #1 out of 10,000+ experiences. Golden Gai, Omoide Yokocho & Kabukicho, all-you-can-drink included. Japan's original bar-hop tour. The perfect first ...
Entry ticket · 3 hours
Cook and enjoy 8 Japanese dishes in this fun class! Make miso soup, sweets, and tender Wagyu beef. Great for beginners and food lovers looking to experience a new Japa...
Address: 4-8-5 Jingumae, Shibuya-ku, Tokyo 150-0001
Toshihiro Wada's Bird Land in Tokyo Ginza grills Ibaraki shamo over binchotan, the basement that invented elevated yakitori. One Michelin star.
OrderThe omakase course closing with the oyakodon rice and silken liver pate as the opener.
TipClosed 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.
OrderThe full omakase course; the charcoal-grilled hamo in summer is the seasonal pull.
TipClosed 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.
OrderThe 100-yen tuna and salmon plates and an egg pudding to close.
TipTouchscreen 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.
OrderThe sukiyaki course with wagyu sirloin; lunch is the easier and cheaper seating.
TipReservations 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.
OrderChateaubriand sukiyaki and the marbled sirloin; finish with cold reimen noodles.
TipPhone 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.
OrderThe soba and tempura set; the duck tsukesoba in winter is the second order.
TipClosed Mondays. Lunch queues from 11:45; dinner is calmer and the tempura course adds value.
