Tokyo restaurants for foreigners have Michelin stars because they use high-quality products and serve a wide range of cuisines.
It's the best place to start trying new tastes because there are so many locally grown, in-season ingredients and the cooks are very skilled. There are many different kinds of food in Tokyo. Sushi and ramen may be the first things that come to mind, but there is much more to find.
But there are so many places to eat that it can be hard to decide where to go. Elite Traveler has put together a list of Tokyo's best places to visit.
Takazawa
At their small restaurant, Yoshiaki Takazawa is the cook, and his wife Akiko takes care of the customers. A 15-vegetable ratatouille is turned into a small terrine to show how creative and complicated French food can be. In the second dish, "soil" made of breadcrumbs is used to hold different kinds of vegetables. Even though Takazawa only has 10 seats inside, the kitchen is big enough for the cooks to make everything from scratch.
Fukamachi
Behind the closed door, the cooking staff makes light, airy tempura with fresh, high-quality ingredients. Prawn tempura is very tasty because it has the lightest batter and the freshest fish. The veggies are treated with the same respect as the more expensive ones.
Ishikawa
Many people think that Hideki Ishikawa is a master of the kaiseki style of cooking at his namesake restaurant in Shinjuku. Traditional Japanese kaiseki (or kaiseki-ryori) is a banquet with many courses meant to show how versatile the cook is.
Your multi-course meal will include foods that are in season and made with local ingredients, like rice with matsutake mushrooms and grilled eel with sweet onions. The three Michelin stars that this restaurant has are well-earned.
Robuchon, J.
The main restaurant of famous French chef Joel Robuchon is in the middle of Tokyo, in a French chateau that was built for the purpose.
Dishes with three Michelin stars, like lobster ravioli with Japanese radish, are made with French skills and the best Japanese ingredients. The dessert trolley that is Robuchon's specialty is a delicious way to end a great meal.
Toshiya Kadowaki
The two-Michelin-star restaurant's kaiseki food was very good. Kadowaki is mostly Japanese, but there are some French parts to it. Don’t forget to grab the beauty of this place and its delicious food.
He never settles for anything less than the best. You could have snapper with hot pepper, white asparagus with sesame sauce, or mountain vegetables. The food is wonderful and made with skill.
The Ginza Kojyu
If you like fine kaiseki food, don't miss the summertime special of chargrilled wild unagi (or freshwater eel) from the cook. The two-hour course of kaiseki at Ginza Kojyu is one of the best in the expedition Tokyo city. It is located in Ginza, a fancy area with a lot of shops that sell expensive brands.
Comments