Restaurants in Tokyo

A small Shinagawa restaurant operating at an elite level away from Tokyo's usual restaurant geography — the kind of low-volume, high-intent kitchen the city quietly rewards.

FFF yoyogipark occupies a basement near Yoyogi Park, a destination for those who know that Tokyo's most interesting tables are never at street level.

An Italian restaurant in Toshima's Nagasaki neighborhood — one of the highest-rated restaurants in this residential Tokyo district, suggesting a kitchen of exceptional quality.

A small-format Meguro chef's table restaurant where chef Mark Sekita's seasonal menus built from locally sourced Japanese ingredients have earned a quietly devoted following among Tokyo diners who prioritise personal cooking over institutional scale.

A Tokyo trattoria with genuine commitment to Italian regional cooking in a relaxed, linen-covered room. Serious pasta and wine in a neighborhood setting that transposes the best of Italian hospitality to Japan.

DepTH Brianza is the Tokyo branch of Pino Brianza's Italian project, planted inside Heatherwick's Azabudai Hills — Lombardian cooking translated through a Japanese ingredient lens.

Kei Kobayashi and Toraya's Ginza collaboration — French à la carte in a room panelled in the confectioner's deep lacquer burgundy.

HATO—pigeon in Japanese—is a Tokyo restaurant known for its commitment to natural wine and a kitchen that produces food thoughtful enough to challenge and complement a serious cellar. It has become a reference for Tokyo's natural wine dining scene, a community that has grown rapidly in recent years.