7 Best Restaurants in Tokyo

The more modern-styled dishes here are its unique draw, and it's common to see couples enjoying yakiniku here together. Supposedly only 5  servings of the "thick-sliced tongue" can be made from each head of cattle, and the dish's sweetness and delightful texture can only be fully experienced in Tokyo here at "Shimizu." Best enjoyed alongside their delicious tare with a great balance between tart and sweet flavors, Kunimoto's omakase course "bekkaku" is one of the top tastes in Tokyo's yakiniku scene. This tender meat, with a fine texture and a moderate amount of fat, is said to be the most delicious of all pork.
Note though that this is an acquired taste as the taste would be very different from just a regular steak. From 2008 to 2011, they’ve bought the highest priced Blue Fin Tuna at the first New Year’s auction with the highest being a 342kg tuna for 32.4 million yen (US$323,385) in 2011. Go for the Omakase Set A which has 11 pieces of perfectly crafted sushi and 1 maki roll.

Yakiniku is very communal, enjoyed around a tabletop grill and  indoors. Get ready, true carnivores--this brief guide will tell you all you need to know about yakiniku restaurants. Yakiniku can be translated to “grilled meat” and is a popular Japanese cuisine. Typically, Japanese yakiniku restaurants will serve delicious, marbled, wonderful-looking wagyu, Kobe or Matsusaka beef that’s premium and exquisite, served to you cooked on a smoking hot grill.
Even so, no one around you is going to see you cooking it and notice that it’s vegan meat, so if you’re worried about people laughing at you, don’t be. It just looks like you’re grilling meaty yakiniku like everyone else. Naturally, when ordering regular yakiniku, the meat always comes raw so that you can grill it to perfection, but the meat substitute yakiniku looked like meat that was cooked already. When it arrived, the server told us which was which, but within minutes we had totally forgotten. But we had remembered to ask the server to show us the packaging so we could look at the ingredients, and it looked like they’re both made of the same things, so it probably didn’t matter. Known for being one of the best ramen restaurants for Kumamoto ramen in Tokyo, Nantusttei Ramen specializes in fragrant black ma-yu ramen located in the popular Shinatatsu Ramen Street in Shinagawa.
The precision of the Japanese is unparalleled, just like the Japanese cuisine. It is also possible to order from 恵比寿 ジンギスガン the grand menu as well as the lunch menu. I recommend the halal shumai which are delicious and full of flavor.

With such variety, YAKINIKU A FIVE TOKU aims to ensure customers can enjoy eating new foods right until the very end. After finishing the meat platter, Timothy set his eyes upon the steak. Served lightly cooked, it will need to be re-grilled and cut up on the  chopping board to eat. In fact, we pretty much guarantee you’ll get full faster than you think, so it’s best to carefully select what cuts you want to eat before diving in. To prevent food wastage, YAKINIKU A FIVE TOKU charges a separate tax on leftovers or those who remain after their time is up. Usually, the price is set for one dish, but this shop sets the price by slices of meat starting from 30 yen.
There are 14 counter seats in the store, and it is also recommended for one person. The thick-sliced “Joshio Tongue” with fine cuts on the surface  is characterized by its firmness and softness that melts in your mouth. Other popular items include the senmai sashimi served with ginger ponzu sauce, and the spicy special curry ojiya at the end of the meal. Start with an Omakase platter of assorted cuts, hand selected by the owner and chef, before taking on the rest of the menu if you still have room.

Vacuumed packed, the meats can stay fresh for as long as a week although most batches get used up in a couple of evenings. Every slice is adjusted and prepared based on the condition of that particular slab of meat. To make your meal even more memorable, remember to call in ahead to reserve a piece of Chateaubriand steak. Cut into the best thickness for that day’s meat, the steak is slow cooked over the grill for over 20 minutes. Enjoy the sweetness of the perfectly marbled meat with every bite.
Onuki is a very popular yakiniku restaurant located in the unique Shinjuku 2-chome area, about a 5-minute walk from Shinjuku Gyoen Station. One of the characteristics of Kinryusan is that it does not purchase a fixed brand of beef every time, but rather selects meat that is in good  condition on each day. If you order from the "Today's Special" menu, you can be sure of what you are getting. This is a great yakiniku restaurant that will easily exceed your high expectations.

This may not be everyone’s idea of a good time but, for me, it was a fun, “more the  merrier” dining experience that my friends and I won’t soon forget. "Yakiniku Yokocho" is the nickname given to a narrow alleyway in Asakusa that is lined to the eaves with yakiniku restaurants. This super-popular yakiniku restaurant in downtown Tokyo has stellar cost performance. The meat used here is carefully cut to near perfection, already making it one of Japan's top restaurants. SATO Briand is ranked as the #1 most popular yakiniku restaurant in Japan according to Tabelog ratings.
You'll find Japanese yakiniku restaurants everywhere, if it comes to the quality of meat, at some point everything tastes good, which makes the competition in Japan very high. If one has to choose a yakiniku restaurant in the Roppongi district of Tokyo, the restaurant should not only provide premium meat, but also a memorable experience for the customer. Barbeque is a dining experience that normally is the best in a natural environment with your friends.
It was delicious – light, creamy, and buttery with the natural sweetness and crunch of Japanese corn. The sweetness of the corn and the creaminess of the butter went very well with the saltiness of the shio broth. It was served with a couple slices of roasted pork, a ramen egg, and some veggies. Ren got the special roasted pork ramen while I went with the shio butter corn ramen.

It came in two layers – the upper layer containing pieces of sashimi while the bottom layer was filled with rice, strips of egg, tobiko , and a sweet sugar-like pink substance. I scanned their overhead menu and saw that their cheapest bowls do go for JPY 500. They offer many more kaisendon combinations and every full bowl comes in half-portions for a little over half the price. This bowl of anago and scallops was fantastic and set me back just JPY 550. If you haven’t tried anago, it’s very similar to unagi or freshwater eel, but it’s even softer in texture and isn’t typically as heavily glazed with sweet eel sauce.
You’ll hear most people say that it’s expensive to eat in Tokyo. As a travelling foodie, my trip to Tokyo wouldn’t be complete without exploring its food scene. Their menu follows a similar no-frills theme – a range of healthy Japanese food lining up the tabletops. It’s a surefire way to beat the lunch crowd and boost your chances of getting a seat.