Tokyo is the largest city in the world and is the ideal starting point for a trip through Japan. Whether you choose a winter landscape filled with snow or a route along the highlights, starting in Tokyo is an absolute must. The city brings together ancient traditions with modern influences from around the world. In its many neighborhoods, you will discover an impressive variety of special dishes that are known and loved worldwide. Culinary enthusiasts have probably heard of lists such as Michelin or The World’s 50 Best when it comes to finding the best restaurants. But did you know there is also a list for more casual and informal eateries? The OAD Guide, which stands for Opinionated About Dining, is a restaurant guide based on reviews from experienced restaurant goers. Thousands of reviews are collected each year and lists are compiled based on them, categorized by region or type of cuisine. This makes OAD, like Michelin and The World’s 50 Best, a reliable source for finding the best places to eat. In this blog, we share our top 9 dishes and restaurants in Tokyo that you must have tasted and visited, based on OAD’s list as well as our personal favorites.
1. Tonkatsu – Narikura
Tonkatsu is a classic Japanese dish: a breaded and deep-fried pork chop, crispy on the outside and tender on the inside. At Narikura, this dish is prepared to perfection. For years, the chef has been experimenting with a light, airy crust, made from low-carb breadcrumbs and slowly deep-fried at low temperature. This keeps the meat deliciously juicy.
2. Kakigori – Azuki to Kouri
Kakigori is a dessert of very finely shaved ice, often served with sweet syrup, condensed milk, fruit or other toppings. It is a refreshing treat, especially popular in the summer for cooling off. Azuki to Kouri brings together two Japanese traditions: azuki paste (red bean paste), appreciated since ancient times, and kakigori, the shaved ice.
3. Ramen – Ginza Hachigou
Ramen consists of four main elements: a broth, ramen noodles, a condiment such as soy sauce or miso, and toppings such as meat and vegetables. The goal of Ginza Hachigou is to serve an entire dinner in one bowl. The broth is prepared by extracting flavors like a consommé, then perfectly balanced with the saltiness of aged ham. The wontons (a kind of dumpling) are filled with a paste of foie gras and truffles.
4. Izakaya – Kotaro
An izakaya is a Japanese food and drink establishment, where people gather after work to drink (often beer or sake) and share small dishes, similar to a Spanish tapas bar. Kotaro is small in size and has 10 seats at the bar that overlook the tiny open kitchen. The izakaya does not have a menu, so specify your preferences and let chef Kotaro Hayashi prepare something.
5. Unagi – Hashimoto Unagi
Unagi is the Japanese name for freshwater eel, a popular and traditional ingredient, especially in summer. The eel is often grilled and lacquered with a sweet soy sauce, and served on rice. This dish is called unadon, or unaju when served in a lacquered wooden box. Hashimoto Unagi has been known for its exceptional unagi since 1835. For special occasions, the restaurant has a private room that can accommodate up to 20 guests.
6. Pizza – PST Higashi-Azabu
Tokyo has many pizzerias because the city is open to international cuisines and there is a lot of Italian influence. Japanese chefs are very committed to quality and craftsmanship, making the best pizzas with great precision and attention. In addition, fresh ingredients and creative combinations with local flavors create unique and delicious pizzas that are praised worldwide. Pizza Studio Tamaki was born out of a desire to enjoy food and each other’s company together. To top it off, there is a steel wood oven in the middle of the business.
7. Soba Noodles – Tamawarai
Soba noodles are thin noodles made from buckwheat flour, sometimes mixed with wheat flour. They have a slightly nutty flavor and can be eaten either cold or hot. These noodles are popular for their nutritious properties and versatility. Tamawarai’s chef believes that the taste of soba is determined by the flour. He grinds shelled buckwheat grains, both from his own garden and from farmers in Ibaraki, so that every bit of the freshly ground flavor is preserved.
8. Coffee Omakase – Koffee Mameya Kakeru
Omakase is a dining experience where the chef determines what you get, often with seasonal ingredients. At Koffee Mameya Kakeru, omakase takes on a different meaning: with carefully selected coffees. The establishment is known for its high-quality coffee and beans from around the world. In the front, you can take away beans and drinks, while the back section is reserved for enthusiasts who want to sample different coffees, coffee cocktails and sweets.
9. Gyudon – Kitsuneya
Gyudon is a rice dish with thinly sliced beef and onion simmered in a sweet sauce of soy sauce, mirin and sugar, and served on white rice. It is simple, quick and popular among Japanese as comfort food. Kitsuneya is located at the Tsukiji Outer Market. Many visitors think they necessarily have to eat fish or sushi at the market, but that is a misconception. Good fish can be found anywhere in the city, often cheaper and without endless queues. On the other hand, what you can only get at Tsukiji is gyudon.
