Tonki Meguro is a japanese tonkatsu restaurant in Meguro, Tokyo.
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.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Hire-katsu lean cutlet, Rosu-katsu rib cutlet, Cabbage refills
Must 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.
Address: Meguro-ku, Tokyo 153-0064, Japan
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.
Tomoya Kawada's Sazenka in Minami-Azabu was Japan's first three-star Chinese restaurant, awarded 2020. Chinese technique meets kaiseki rhythm.
Signature: Tea-Zen-Chinese tasting course, Smoked duck, Hand-pulled noodles
Order: The full tasting; the smoked duck and house-made hand-pulled noodles are the through-line.
Tip: Closed Sundays and irregular Mondays. Booking via byFood opens 60 days ahead for international guests.
Kanda Yabu Soba in Tokyo has served Edo-style buckwheat noodles since 1880. The current building reopened in 2014 after a fire, sing-song order calls intact.
Signature: Seiro cold soba, Kamo nanban duck soba, Anago tempura
Order: The seiro cold soba and a side of anago tempura; in winter, kamo nanban duck.
Tip: Closed Wednesdays. Cash and major cards. Lunch queues from 12:00; weekday afternoons are calmer.
Tonkatsu Maisen's 1965 Aoyama shop in Tokyo occupies a former Omotesando public bathhouse. Kurobuta cutlets so tender they're sliceable with chopsticks.
Signature: Kurobuta hire katsu, Amai Yuwaku rosu, Katsu sando
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.
