The best restaurants in Tokyo in 2026 are Den and Nihonryori RyuGin for modern Japanese, Narisawa and L'Effervescence for innovative cooking, Sézanne at the Four Seasons Marunouchi for French, Ginza Kyubey for sushi and Tempura Kondo for tempura. Tonki's tonkatsu, Kanda Matsuya's soba, Birdland's yakitori, Butagumi and Shin Hinomoto bring the list down to everyday prices.
Zaiyu Hasegawa's playful modern kaiseki.
Den serves witty, warm takes on kaiseki in a relaxed room and has been ranked among Asia's best restaurants.
Booking is very competitive.
Good to know: Book the moment reservations open.
2-3-18 Jingumae, Shibuya City, Tokyo 150-0001
Seiji Yamamoto's acclaimed modern Japanese cuisine.
RyuGin serves inventive Japanese cuisine in Tokyo Midtown Hibiya, with views over Hibiya Park.
It is one of Tokyo's most decorated restaurants.
Good to know: Book well ahead.
Tokyo Midtown Hibiya 7F, 1-1-2 Yurakucho, Chiyoda City, Tokyo 100-0006
Yoshihiro Narisawa's 'innovative satoyama' cuisine.
Narisawa serves tasting menus inspired by Japan's forests and countryside, such as its famous 'bread of the forest' baked at the table.
It has long been ranked among Asia's best.
Good to know: Book a month or more ahead.
2-6-15 Minamiaoyama, Minato City, Tokyo 107-0062
Daniel Calvert's French cooking with Japanese produce.
Sézanne, at the Four Seasons Hotel Tokyo at Marunouchi, serves refined French cuisine with Japanese ingredients and has been named the best restaurant in Asia.
It is one of Tokyo's hardest tables.
Good to know: Book as soon as reservations open.
Four Seasons Hotel Tokyo at Marunouchi 7F, 1-11-1 Marunouchi, Chiyoda City, Tokyo 100-6277
Shinobu Namae's sustainable modern French.
L'Effervescence serves modern French cuisine built on Japanese produce and sustainability, with a famous whole-turnip dish.
It has three Michelin stars.
Good to know: Book ahead; lunch is the gentler price.
2-26-4 Nishiazabu, Minato City, Tokyo 106-0031
A classic Ginza sushi house since 1935.
Kyubey is one of Ginza's best-known sushi restaurants, with counters on several floors and attentive, English-friendly service.
Lunch omakase is good value.
Good to know: Book a counter seat.
7-6 Ginza 8-chome, Chuo City, Tokyo 104-0061
Two-Michelin-star tempura, famous for vegetables.
Tempura Kondo fries each piece to order at the counter, with outstanding vegetable tempura.
Lunch is more affordable.
Good to know: Book weeks ahead.
Sakaguchi Building 9F, 5-5-13 Ginza, Chuo City, Tokyo 104-0061
Classic tonkatsu since 1939.
Tonki's open kitchen fries pork cutlets with clockwork precision.
The rosu set is the classic.
Good to know: Closed Tuesdays.
1-1-2 Shimomeguro, Meguro City, Tokyo 153-0064
Edo-style soba since 1884.
Kanda Matsuya serves classic soba in a wooden house; share a table and order sake with tamagoyaki.
It does not take reservations.
Good to know: Go mid-afternoon to avoid the lunch rush.
1-13 Kanda Sudacho, Chiyoda City, Tokyo 101-0041
Refined yakitori with a wine list.
Birdland grills chicken over binchotan with great precision, in a basement counter in Ginza.
Book the omakase course.
Good to know: Reserve ahead.
Tsukamoto Sozan Building B1F, 4-2-15 Ginza, Chuo City, Tokyo 104-0061
Tonkatsu by pork breed in an old house.
Butagumi lets you choose your pork breed and cut for tonkatsu, served in a traditional house.
It is the connoisseur's tonkatsu.
Good to know: Ask for a recommendation.
2-24-9 Nishiazabu, Minato City, Tokyo 106-0031
A lively izakaya under the train tracks.
Shin Hinomoto, known as Andy's, is a raucous izakaya under the Yurakucho tracks, famous for fresh seafood.
It is a fun, affordable night.
Good to know: Book ahead; it fills up.
2-4-4 Yurakucho, Chiyoda City, Tokyo 100-0006
Den, Sézanne, Narisawa and RyuGin regularly top lists of Tokyo's and Asia's best restaurants.
Top tasting menus often book out a month or more ahead; set reminders for reservation release dates.
Yes. Tonki, Kanda Matsuya and countless ramen and soba shops serve excellent meals for ¥1,000 to ¥2,500.
Casual places do; high-end restaurants are reservation only.
No. Tipping isn't customary; some high-end restaurants add a service charge.