Uobei Shibuya Dogenzaka is a japanese sushi restaurant in Shibuya, Tokyo.
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.
Editorially verified June 2, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: 100-yen express-belt nigiri, Tuna and salmon two-piece sets, Egg pudding dessert
Must 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.
Address: Shibuya-ku, Tokyo 150-0043, Japan
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.
Udon Shin in Tokyo's Yoyogi is the much-photographed sanuki udon counter near Shinjuku Station. Hand-pulled noodles cooked to order, opens 11:00 daily.
Signature: Carbonara udon, Curry udon, Kake udon with grated daikon
Order: The carbonara udon with bacon, soft-boiled egg and black pepper; curry udon in winter.
Tip: Queue from 11:00; midweek lunches turn fastest. Cash only at the counter.
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.
Signature: Tokusei tsukemen, Ajitama soft-boiled egg, Pork chashu rice on the side
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.
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.
