Binge Food & Drink Lists

Sukiyabashi Jiro Honten

Jiro Ono's legendary 10-seat basement sushi counter in Ginza. Still the benchmark against which all omakase is measured. Book months in advance.

Ryugin

Chef Seiji Yamamoto's three-Michelin-star showcase of modern Japanese kaiseki. Each dish is a meditation on a single seasonal ingredient.

Narisawa

Chef Yoshihiro Narisawa pioneered Innovative Satoyama Cuisine, foraging the Japanese countryside to serve plates as ecological as they are extraordinary.

Den

Zaiyu Hasegawa's playful kaiseki defies every stuffy expectation — think dentist's business-card cookies and a salad that looks like a garden. Two Michelin stars.

Florilege

Chef Hiroyasu Kawate's open kitchen in Aoyama is the most exciting French restaurant in Asia. Seasonal French technique meets Japanese precision.

Quintessence

One of the quietest dining rooms in Tokyo masks one of its most precise kitchens. Chef Kishida's French cuisine is restrained, beautiful, and deeply satisfying.

Sushi Saito

Arguably the hardest reservation in Japan. Chef Takashi Saito works alone serving 9 courses of impossibly sourced fish. A complete pilgrimage for sushi lovers.

Tapas Molecular Bar

Hidden inside the Mandarin Oriental, this 10-seat counter offers one of Tokyo's wildest dining experiences — liquid nitrogen, edible soil, and 30 tiny courses.

L'Effervescence

Shinobu Namae's French restaurant in Nishi-Azabu sources almost entirely from Japanese producers. The wine list and service are equally world-class.

Kagurazaka Ishikawa

A three-star kaiseki in a discreet townhouse. Chef Hideki Ishikawa's autumn truffle course is whispered about across Japan's food circles.