Best Restaurants in Tokyo: Where to Eat, Prices & Booking

This guide is part of our Tokyo Travel Guide: Neighbourhoods, Food and Getting Around — start there for the overview, itineraries and costs.

The best food in Tokyo is spread across specialist counters: market sushi at Toyosu, shoyu ramen at Tsuta, tsukemen at Fuunji, tempura at Michelin two-star Tempura Kondo, tonkatsu at Maisen and seafood izakaya such as Uokin. Most good meals cost ¥1,000–¥5,000 (about US$6–32), and only the top tier needs bookings weeks ahead, usually online or through a hotel concierge.

Every venue below was checked as trading in 2026 against its official booking page, the MICHELIN Guide or recent 2025–26 listings. Prices are approximate and converted at ¥158 to US$1 (ECB reference rate, 6 October 2026). Hours change often in Tokyo, so confirm on the day before travelling across the city.

Sushi

Sushi Dai (Toyosu Market)

The best-known breakfast sushi counter in Tokyo moved from Tsukiji to Toyosu Market in 2018 and sits on the 3rd floor of the Block 5 intermediate wholesale building, about 3 minutes' walk from Shijo-mae Station on the Yurikamome line. The draw is the omakase set: a run of seasonal nigiri such as otoro (fatty tuna) and kinmedai (golden-eye snapper), a roll and tamago. Recent guides put the omakase from about ¥4,000 to around ¥6,000 (roughly US$25–40).

• Hours: early morning (from about 5:30–6:00am) to 2:00pm
• Closed: Sundays, public holidays and market closure days (including some Wednesdays)
• Booking: none — queue only. Waits of several hours are normal and queues form before dawn, so arrive on the first Yurikamome trains or accept a long wait.

Umegaoka Sushi no Midori (Shibuya)

A long-running sushi chain known for generous, good-value sets; the Shibuya branch is on the 4th floor of Shibuya Mark City East Mall (1-12-3 Dogenzaka), next to Shibuya Station. Its set menu on TableCheck runs from the ¥3,850 "Matsuri" plate to the ¥4,180 seasonal chef's choice nigiri and the ¥5,830 "Fuji" premium plate (about US$24–37).

• Booking: TableCheck, by pre-ordering one of the sets. Tables seat up to 4 for 90 minutes; cancellations made from 3 days out cost 50%, and same-day cancellations 100%.
• Walk-ins: possible, but the queue at peak meal times is long.

Ramen and Noodles

Japanese Soba Noodles Tsuta (Yoyogi-Uehara)

Tsuta was the first ramen shop to win a Michelin star (it no longer holds one). It moved from Sugamo to a basement at 3-2-4 Nishihara, Shibuya, in December 2019, closed after founder Yuki Onishi died in September 2022, and later reopened. The signature is shoyu soba: a chicken-and-seafood soy broth with stone-milled noodles and black truffle oil. Listings put spend at up to about ¥3,000 (US$19).

• Hours: lunchtime only, from 11:00am to mid-afternoon, until the soup runs out
• Closed: Thursdays
• Booking: mostly a straight queue (the old Sugamo ticket system is gone); expect up to an hour at peak times.

Fuunji (Shinjuku)

Fuunji, at 2-14-3 Yoyogi about 6 minutes from Shinjuku Station's south exit, is the benchmark for tsukemen (dipping noodles) in the city: thick noodles with a dense chicken-and-fish dipping broth. It appears in Tabelog's Ramen Tokyo Hyakumeiten (top-100) list for 2025. The tokusei tsukemen costs about ¥1,200 (US$8).

• Hours: around 11:00am–3:00pm and 5:00–9:00pm, closing early if sold out
• Closed: Sundays and public holidays
• Booking: none; buy a ticket at the machine, then queue at the single counter.

Udon Shin (Yoyogi)

Udon Shin, at 2-20-16 Yoyogi near Shinjuku, cuts and boils its udon to order; Time Out rates it in its cheapest price band. Walk-in diners collect a numbered ticket (handed out from about 9am) rather than queuing, and timed seats can be booked on TableCheck up to 30 days ahead for a non-refundable ¥2,000 (US$13) fee per person. The fee does not cover food.

• Hours: 11:00am–10:00pm (last orders) daily
• Payment: cash only; one dish per person

Tempura

Tempura Kondo (Ginza)

Chef Fumio Kondo's 9th-floor counter at 5-5-13 Ginza holds two MICHELIN stars. The guide credits him with bringing vegetables into classic Edo-style tempura,, preparing each piece just before it goes into the oil. Courses run about ¥10,000–15,000 at lunch and ¥20,000–30,000 at dinner (about US$63–190).

• Closed: Sundays and Monday lunch
• Booking: essential, as there is no walk-in culture. Book about a month ahead through Tableall or a hotel concierge.

Tempura Tsunahachi (Shinjuku)

Shinjuku's long-established tempura house, about 5 minutes from the JR Shinjuku central east exit, is the affordable way to eat tempura fried in front of you. Average spend is about ¥2,500 at lunch and ¥4,000 at dinner (US$16–25).

• Hours: 11:00am–10:00pm daily (last order 9:00pm)
• Booking: online through Gurunavi; walk-ins are common outside peak times.

Yakitori and Izakaya

Omoide Yokocho (Shinjuku)

Omoide Yokocho, at 1-2 Nishi-Shinjuku beside the west exit, is a cluster of narrow lanes lined with tiny yakitori and izakaya counters. Most stalls open from late afternoon until late, take walk-ins only and, unlike many bars nearby, usually charge no cover. Seats are few, so go early in the evening or move on to the next stall.

Shinjuku Golden Gai

Golden Gai is a grid of tiny bars, many seating only a handful of people. It is for drinking rather than dining, and most bars charge a per-person seat fee (often ¥500–1,500, about US$3–9.50) before the first drink.

Uokin Main Store (Shimbashi)

Uokin is a seafood izakaya at 3-18-3 Shimbashi, known for big platters of sashimi at office-worker prices. Average spend is about ¥4,000 (US$25).

• Hours: 5:00–11:30pm weekdays, 4:30–11:30pm Saturday, 4:30–11:00pm Sundays and holidays
• Booking: recommended on weekday evenings; bookable online through Savor Japan.

Tonkatsu

Tonkatsu Maisen Aoyama Honten (Omotesando)

Maisen, about 4 minutes from Exit A2 of Omotesando Station, is the classic tonkatsu address in Tokyo, and the kurobuta (Berkshire black pork) fillet is tender enough to cut with chopsticks. Lunch sets start around ¥1,500 (US$9.50), dinner from about ¥4,000, and the kurobuta hirekatsu set has been listed at about ¥3,100.

• Hours: 11:00am–10:00pm (last order 9:00pm)
• Booking: advisable for dinner; for lunch, arrive before noon or after 2:00pm.

Depachika and Markets

Tsukiji Outer Market

The wholesale fish market moved to Toyosu in 2018, but the retail Outer Market stayed in Tsukiji and remains the best place to graze: tamagoyaki, grilled seafood skewers, oysters and small sushi bars. Most shops trade from about 5:00am to 2:00pm, and the official site suggests the public visit after 9:00am, once professional buyers have finished. It is closed on Sundays, public holidays, some Wednesdays and over New Year; check the Tsukiji Outer Market closure calendar before going.

Toyosu Market

Toyosu is the working wholesale market. Visitors can enter Blocks 5, 6 and 7 and the rooftop garden. The upper-floor gallery over the tuna auction (around 5:30–6:30am) needs no reservation, while the lower observation deck is allocated by an online lottery for about 100 people a day. The restaurant zone, including Sushi Dai, follows market days and is closed on Sundays and holidays.

Isetan Shinjuku Depachika

The basement food hall at Isetan Shinjuku (3-14-1 Shinjuku) is among the largest in Tokyo, with bento, wagashi (Japanese sweets), patisserie, and a big wine and sake section. Store hours are 10:00am–8:00pm.

Budget Chains

Ichiran

Ichiran is a tonkotsu ramen chain where each diner orders on a paper form (richness, garlic, spice, noodle firmness) and eats in a partitioned booth, which suits solo travellers. A classic bowl costs about ¥1,180 (US$7.50). Branches are found in Shibuya, Shinjuku, Harajuku, Ueno and elsewhere, several with late hours. It takes no bookings, and peak-hour queues are common.

Sushiro

Japan's largest conveyor-belt sushi chain. Prices depend on location, and urban Tokyo branches start at ¥120 (¥132 including tax, under US$1) per plate.

Torikizoku

Torikizoku is a yakitori izakaya chain with one flat price for everything on the menu: ¥390 in Japan, according to Time Out in March 2026 (about US$2.50). It makes a cheap, easy introduction to izakaya ordering.

Tokyo Restaurants at a Glance

How to Book and Eat in Tokyo

Reservation Platforms

Many mid-range and high-end restaurants now take bookings in English through TableCheck, Gurunavi and Omakase. Top counters often accept only phone bookings in Japanese, existing regulars, or requests through a hotel concierge or a paid booking service such as Tableall. Expect cancellation fees, deposits or pre-payment, especially for sushi and kaiseki; arrive on time, as some places (Sushi no Midori, for example) release a table after 15 minutes. Several of the most famous counters, including Sukiyabashi Jiro and Sushi Saito, were dropped from the MICHELIN Guide in 2020 because they do not take reservations from the general public.

Michelin in 2026

The MICHELIN Guide Tokyo 2026 lists 526 restaurants: 12 with three stars, 26 with two and 122 with one. Kaiseki restaurant Myojaku was the new three-star. The 2027 selections for Tokyo, Kyoto-Osaka and Nara are due to be announced together on 16 February 2027.

Cash, Cards and Queues

Visa and Mastercard are widely accepted at department stores, chains and most mid-range restaurants in Tokyo. Small ramen shops, market stalls and yokocho counters are often cash only (Udon Shin is one), so carry yen. ATMs at 7-Eleven stores and post offices accept foreign cards. Ramen shops usually sell meal tickets from a vending machine at the door. Queues are part of the system: join the line, don't save places for absent friends, and order quickly once seated.

Tipping and Table Charges

According to the Japan National Tourism Organization, tipping is not customary in Japanese restaurants, bars or cafes; payment is usually made at the register. Instead of a tip, many izakaya and bars add an otoshi or seat charge, often a small appetiser that arrives unordered, so check the menu for it.

Frequently Asked Questions

What is the most famous food to eat in Tokyo?

Sushi, ramen, tempura, yakitori and tonkatsu are the essentials, and Tokyo has well-known specialists for each. For a first trip, try market sushi at Toyosu or Tsukiji, a bowl of ramen or tsukemen, and a yakitori evening in Omoide Yokocho.

How much does a meal in Tokyo cost?

A bowl of ramen or a chain meal costs roughly ¥1,000–1,500 (US$6–9.50). Mid-range sushi sets, tonkatsu and izakaya dinners run about ¥3,000–5,000 (US$19–32), and top tempura or sushi counters cost ¥20,000 (US$127) or more per person at dinner.

Do restaurants in Tokyo need reservations?

Ramen, udon, market sushi and chains are almost all walk-in or queue. Popular mid-range places are easier with a TableCheck or Gurunavi booking. Michelin-starred counters usually need booking weeks to months ahead, often through a concierge.

Can visitors still eat at Sukiyabashi Jiro or Sushi Saito?

Both are still regarded among the city's finest sushi counters, but neither takes reservations from the general public, which is why they left the MICHELIN Guide in 2020. A seat normally depends on an existing regular or a high-end hotel concierge, so neither can be planned around. Starred counters that take online bookings are the realistic alternative.

Is the Tsukiji fish market still open?

The wholesale market and tuna auction moved to Toyosu in 2018. The Tsukiji Outer Market, with its retail shops and food stalls, is still open in Tsukiji, generally from early morning to about 2:00pm, and is closed on Sundays, holidays and some Wednesdays.

Should you tip at restaurants in Tokyo?

No. Tipping is not customary in Japan and may be politely refused. Pay at the register and thank the staff with "gochisousama deshita".

Where is the best area in Tokyo for food?

Shinjuku has the widest range in one place (Fuunji, Tsunahachi, Omoide Yokocho, Golden Gai and the Isetan food hall). Ginza is the centre for high-end sushi and tempura, and Tsukiji and Toyosu are best for seafood in the morning.