Tempura Uchitsu is a japanese tempura restaurant in Minami Azabu, Tokyo.
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.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Sesame-oil tempura omakase, Anago and shrimp openers, Tendon rice bowl closer
Must 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.
Address: Minato-ku, Tokyo 106-0047, Japan
Uoshin Nogizaka in Tokyo is the seafood izakaya where the boat-shaped sashimi platter feeds four. Direct buying from the Toyosu auction floor each morning.
Signature: Whole sashimi platter, Saba mackerel sashimi, Grilled fish of the day
Order: The big sashimi boat platter; grilled saba and aged tuna are the through-line.
Tip: Walk-ins only after 17:00; bring cash for the cover charge. Other Uoshin branches in Shinjuku and Shibuya.
Ginza Shinohara in Tokyo's Kanda is Tetsuya Shinohara's three-Michelin-star kaiseki room. Counter-only, dramatic platings on lacquered shogi-board stands.
Signature: Seasonal kaiseki course, Hairy crab in season, Charcoal-grilled wagyu beef
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.
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.
