This page is for the nicer reservations I’d actually save room in the budget for. Not just the famous ones. The ones that feel like a real night out, have a clear booking path, and are worth planning around.
Sushi & Omakase
My take: Twenty-two courses, underground counter, five minutes from Shinjuku Station. Opens with lobster and sea urchin and does not slow down from there. Add the sake pairing. They pour Aramasa, which you will not find at most omakase counters.
My take: Tiny six seat counter tucked into a back alley of Kagurazaka. The chef sources his tuna from Yamayuki, one of the most respected wholesalers in Japan, and it shows. Rice temperature and vinegar change with every piece, which makes each bite taste different from the last. Five minute walk from Iidabashi Station.
My take: No sign outside, ring the doorbell to get in. The room feels more like a gallery than a sushi counter, concrete walls, art, and music playing. The smoked fatty tuna stopped me mid conversation. The herb roll stuffed with fresh micro herbs instead of rice is unlike anything else I have had at a sushi counter. Tucked into a residential backstreet about six minutes from Nakameguro Station.
Date Night
My take: Third floor counter in a quiet building in Hatchobori. The chef fries every piece one at a time right in front of you and pairs each one with a different salt from a collection of over 300 from around the world. I still think about the maitake mushroom. Chef Shimura talks through everything and makes the whole meal feel personal. About two minutes from Hatchobori Station.
My take: Walked in expecting French food and left having eaten some of the most interesting plates of my trip. Two Michelin stars in Ginza and the menu changes every month based on what is in season so every visit is different. I did the wine pairing and it was well worth it. Ginza is also a great neighborhood to walk around after. Book at least three weeks out.
My take: Stumbled into this one on a quieter night and ended up staying longer than planned. Small room on a side street near Ichigaya Station, one Michelin star, and Chef Olivier comes out to every table to pour wine and talk you through the menu. Everything is made from scratch including the butter.
Trendy Vibes
My take: Went in not knowing what to expect and left talking about it for the rest of the night. Basement counter in Aoyama, one Michelin star, Japanese and French technique tied together on a skewer. Get the Dentucky fried chicken. Easy walk from Omotesando Station and great area to explore after dinner.
My take: Twenty-six small dishes of modern Chinese and every single one lands. The foie gras stuffed chicken wing is the dish I kept thinking about after. The chef is also a certified sommelier so do the pairing. One Michelin star in Azabudai and worth every bit of it.
My take: Every table is a private room in a basement in Akasaka and the beef is BMS 11 or higher, the top 0.1% of Kobe produced worldwide. It shows up across multiple courses, not just the main, and the marbling on the steak is unlike anything I have had anywhere. About a five minute walk from Akasaka Station.
