Editor's picks: all 38 Tokyo restaurants ranked (2026) by dietary handling, English menu and price

Jiyugaoka · Vegan creative Japanese · ¥¥¥¥

SAIDO

★ Plant-based 'meat & fish' course made entirely from vegetables

Once crowned the world's #1 vegan restaurant on HappyCow, this Jiyugaoka temple of 'new washoku' conjures convincing meat and fish dishes from nothing but vegetables — and welcomes vegan and Muslim diners alike.

• 🥬Vegetarian
• 🌱Vegan
• 🕌Halal
• 🥛Dairy-free

• Date
• Anniversary

Nishi-Azabu · Muslim-friendly kaiseki (Japanese course) · ¥¥¥¥

Ise Sueyoshi

★ Seasonal Mie-Prefecture kaiseki course (halal version on request)

A counter-style kaiseki restaurant in Nishi-Azabu offering a dedicated multi-course menu made without pork, alcohol or mirin on advance request. Muslim-friendly / pork- and alcohol-free (not formally certified); book the halal course about a week ahead.

• 🕌Halal
• 🥬Vegetarian
• 🌱Vegan

• Anniversary
• Business
• Private room

Azabu-Juban · Soba (sarashina) · ¥¥

Sarashina Horii

★ Sarashina soba — pure-white refined buckwheat noodles

A 230-year-old Edo institution and the birthplace of silky, pure-white sarashina soba, served with a choice of light and dark dipping broths.

• 🥬Vegetarian
• 🌱Vegan

• Solo
• Casual

Nishiazabu · Izakaya (soba, yakitori, tempura) · ¥¥¥

Gonpachi Nishiazabu

★ Daily stone-milled handmade soba, charcoal skewers, tempura

The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.

• 🌱Vegan
• 🕌Halal

• Date
• Business

Iriya (Taito) · Halal Edo-style sushi · ¥¥¥

Asakusa Sushi Ken

★ Edomae nigiri course — soy sauce to fish, all halal-certified

Japan's first halal-certified sushi house, steps from Senso-ji, serving full Edomae nigiri — soy, fish and pickles all halal — with a second-floor prayer room built with the local mosque.

• 🕌Halal
• 🐟Pescatarian

• Date
• Anniversary

Roppongi · Modern shojin-ryori · ¥¥¥¥

Sougo

★ Seasonal shojin kaiseki paired with sake and wine, refreshed every three weeks

A refined Roppongi shojin restaurant led by chef Daisuke Nomura, formerly of two-Michelin-starred Daigo, pairing plant-based Zen cuisine with carefully chosen sake and wine.

• 🥬Vegetarian
• 🌱Vegan

• Anniversary
• Business
• Date

Atago · Shojin ryori (Buddhist vegetarian kaiseki) · ¥¥¥¥

Shojin Ryori Daigo

★ Seasonal shojin kaiseki of vegetables, tofu and yuba

A one-Michelin-star Buddhist vegetarian kaiseki house at the foot of Mt. Atago, serving seasonal plant-based courses overlooking a garden since 1950.

• 🥬Vegetarian
• 🌱Vegan

• Anniversary
• Business

Azabu-Juban · Shojin-ryori (Buddhist vegetarian) · ¥¥¥

Itosho

★ 'Eel' sushi and namasu crafted entirely from tofu and burdock

A reservation-only tatami refuge where a chef who trained 25 years at Takayama's Kakusho turns the seasons into meat-free trompe-l'oeil — tofu that tastes like eel, burdock that becomes sushi.

• 🥬Vegetarian
• 🌱Vegan

• Anniversary
• Private room

Jingumae · Handmade juwari soba (100% buckwheat) · ¥¥¥

Tamawarai

★ Juwari (100% buckwheat) soba, stone-milled in-house daily

A Michelin-starred soba sanctuary where the chef grows and hand-mills his own Ibaraki buckwheat into pure 100% juwari noodles — the closest a coeliac traveller comes to trustworthy Tokyo soba.

• 🌾Gluten-free
• 🥬Vegetarian

• Solo
• Date

Okachimachi · Kanmidokoro (anmitsu & sweets) · ¥

Mihashi Ueno

★ Anmitsu — agar jelly with azuki paste & brown-sugar syrup

Founded in 1948 in front of Ueno Park, this beloved anmitsu parlour crowns chewy agar jelly with Hokkaido azuki anko and Okinawan brown-sugar syrup.

• 🥬Vegetarian

• Solo
• Casual

Iriya (Taito) · Okonomiyaki · ¥¥

Furyu Okonomiyaki Sometaro

★ Cook-it-yourself okonomiyaki

Since 1937, Tokyo's oldest okonomiyaki house lets you grill your own savory pancake at low tatami tables in a wonderfully creaky wooden shack.

• 🥬Vegetarian

• Casual
• Solo

Nihonbashi · Fruit parlour (parfaits & fruit desserts) · ¥¥¥

Sembikiya Fruit Parlour

★ Sembikiya special fruit parfait

The dine-in fruit parlour of Japan's oldest luxury fruit purveyor, founded in Nihonbashi in 1834, serving lavish parfaits of world-class fruit in a bright, elegant salon.

• 🥬Vegetarian

• Date
• Anniversary

Toyosu · Sushi (Edomae) · ¥¥¥

Sushi Dai

★ Omakase course of Edomae sushi (chef's choice)

The legendary 5 a.m. counter inside Toyosu Market where visitors queue for hours to watch a master build an omakase of the day's finest catch.

• 🐟Pescatarian

• Solo
• Date

Okachimachi · Unagi (eel) · ¥¥¥

Unagi Izuei Honten

★ Charcoal-grilled unaju in a sugar-free Edo-style sauce

An eel house dating back nine generations to the Edo period, serving Ueno's most storied unagi beside Shinobazu Pond.

• 🐟Pescatarian

• Anniversary
• Business

Ginza · Edomae tempura (seafood & vegetable) · ¥¥¥¥

Tempura Kondo

★ Julienned carrot kakiage and prawn / anago tempura

A two-Michelin-star Ginza tempura counter celebrated for exceptionally light frying and its signature julienned-carrot kakiage. Courses are built only on seafood and vegetables (no meat), making it naturally pescatarian; the wheat-flour batter means it is not gluten-free.

• 🐟Pescatarian

• Anniversary
• Business

Ginza · Edomae sushi (omakase) · ¥¥¥¥

Hakkoku

★ Aged-tuna nigiri course (~25 pieces)

An acclaimed Ginza Edomae sushi counter (chef Hiroyuki Sato) known for a nigiri-only course showcasing aged bluefin tuna. As pure seafood-and-rice sushi it is naturally pescatarian; not gluten-free (soy/vinegar). Cards only; reservations open about two months ahead.

• 🐟Pescatarian

• Anniversary
• Date
• Business

Azabu · Unagi (grilled eel) · ¥¥¥¥

Nodaiwa Azabu-Iikura

★ Unaju — Edomae eel steamed then charcoal-grilled

A Michelin-starred eel house with over 200 years of history, where the fifth-generation master steams and charcoal-grills Edomae unagi to melt-in-the-mouth perfection.

• 🐟Pescatarian

• Anniversary
• Business

Kagurazaka · Kaiseki (seasonal Japanese course) · ¥¥¥¥

Kagurazaka Ishikawa

★ Seasonal kaiseki course; signature truffle soba

A three-Michelin-star Kagurazaka kaiseki restaurant serving a seasonal omakase course. Kaiseki traditionally includes some meat/dashi, so a pescatarian (seafood, no-meat) menu must be requested in advance and confirmed directly. Not gluten-free.

• 🐟Pescatarian

• Anniversary
• Business
• Private room

Iriya (Taito) · Traditional Japanese sweets (anmitsu) · ¥

Umezono Asakusa

★ Awa-zenzai (millet dumpling with sweet azuki)

Founded in 1854 in a corner of a Senso-ji sub-temple, this Edo-era sweet shop still serves its signature awa-zenzai and anmitsu to downtown Asakusa.

• 🥬Vegetarian

• Solo
• Casual

Yanaka · Kakigori (shaved ice) · ¥¥

Himitsudo

★ Seasonal fresh-fruit shaved ice with house-made syrup

A pioneering kakigori specialist in old-town Yanaka, hand-shaving natural Nikko ice into fluffy mountains drenched in house-made seasonal fruit syrups — summer lines wrap the block.

• 🥬Vegetarian

• Casual
• Solo

Uguisudani · Tofu & yuba cuisine · ¥¥

Sasanoyuki

★ Kinugoshi silken tofu, said to be invented here in Edo

Founded over 330 years ago, this Negishi institution claims to have invented silken tofu in Edo, and still serves a quiet tofu-kaiseki course beside the poet Shiki's old hermitage.

• 🥬Vegetarian

• Anniversary
• Business

Kagurazaka · Unagi (eel) · ¥¥¥

Kagurazaka Shimakin

★ Charcoal-grilled unagi over rice (unaju)

A Kagurazaka eel house founded in 1869 that has glazed and charcoal-grilled unagi over rice for more than 150 years, a minute from Iidabashi Station.

• 🐟Pescatarian

• Anniversary
• Business

Ebisu · Ramen (yuzu shio) · ¥

AFURI Ebisu

★ Yuzu shio ramen in a golden chicken-and-dashi broth

The birthplace of light, citrus-bright yuzu shio ramen, served in a clear golden broth just minutes from Ebisu Station.

• Solo
• Casual

Nihonbashi · Tendon (tempura rice bowl) · ¥

Kaneko Hannosuke

★ Edomae tendon of conger eel, shrimp, squid & soft-fried egg in a secret sauce

The perpetually-queued Nihonbashi flagship whose overflowing Edomae tendon comes glossed in a closely-guarded family sauce for around ¥1,000.

• Solo
• Casual

Meguro · Tonkatsu (fried pork cutlet) · ¥¥

Tonkatsu Tonki Meguro

★ Rosu-katsu (loin cutlet), endless cabbage & rice refills

A 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.

• Solo
• Casual

Jingumae · Tonkatsu (pork cutlet) · ¥¥

Tonkatsu Maisen Aoyama

★ Chopstick-tender kurobuta fillet katsu & the famous katsu sandwich

Housed in a former public bathhouse off Omotesando, Maisen serves chopstick-tender fillet tonkatsu that has defined Tokyo's gold standard since 1965.

• Solo
• Casual

Kagurazaka · Soba (buckwheat noodles) · ¥¥

Kyorakutei

★ Stone-milled hand-cut zaru soba with seasonal tempura

A backstreet Kagurazaka soba shop that stone-mills and hand-cuts its own buckwheat, earning a spot on the Tabelog 100 soba list.

• Solo
• Date

Ebisu · Yakiniku (Japanese BBQ) · ¥¥¥

Yakiniku Champion Ebisu

★ A5 wagyu hand-cut to order; famous Zabu-suki

A beef-obsessed Ebisu institution where A5 wagyu is hand-cut to order at your table, drawing meat pilgrims from around the world.

• Date
• Business

Ningyocho · Sukiyaki / shabu-shabu / wagyu · ¥¥¥¥

Ningyocho Imahan Honten

★ Kuroge wagyu sukiyaki, simmered tableside in house warishita

Founded in 1895, this Tabelog Top-100 sukiyaki house simmers exquisitely marbled Kuroge wagyu in its signature warishita while kimono-clad staff tend the pot at your table.

• Anniversary
• Business

Ginza · Yakitori (premium) · ¥¥¥¥

Ginza Birdland

★ Charcoal skewers of prized Okukuji Shamo chicken; liver pâté

A former Michelin-starred yakitori counter beneath Ginza, grilling rare Okukuji Shamo chicken skewer by skewer.

• Date
• Business

Shinjuku · Udon (handmade) · ¥

Udon Shin

★ Made-to-order udon, incl. cult carbonara udon & tempura

A perpetually-queued Tabelog Top-100 udon shop near Shinjuku where every bowl of springy noodles is cut and boiled to order — try the cult carbonara udon.

• Solo
• Casual

Iriya (Taito) · Tempura / tendon · ¥¥

Daikokuya Tempura

★ Old-school Edomae tendon, sesame-oil-fried tempura in dark sweet sauce

An 1887-founded Asakusa institution near Senso-ji serving old-school Edomae tendon, its tempura fried in sesame oil and lacquered in a dark sweet sauce.

• Solo
• Casual

Jimbocho · European-style Japanese curry · ¥¥

Bondy Jimbocho

★ Beef curry with a secret spice blend & a whole boiled potato

The original champion of the Kanda Curry Grand Prix; this book-town flagship serves a rich, fruit-rounded European-style curry that starts with a whole steaming potato.

• Solo
• Casual

Shibuya · Kissaten (Japanese coffee house) · ¥¥

Chatei Hatou

★ Charcoal-roasted hand-drip coffee in antique cups & tall chiffon cake

A hushed, wood-warmed Shibuya kissaten since 1989 whose charcoal-roasted hand-drip coffee, served in carefully chosen antique cups, is said to have inspired Blue Bottle's founder.

• Solo
• Date

Ryogoku · Chanko-nabe (sumo hot pot) · ¥¥¥

Chanko Kirishima

★ Chanko-nabe in a chicken-and-pork-bone broth, sumo-stable style

Run by former ozeki Kirishima a minute from the sumo arena — wrestler-stable chanko-nabe served the way champions actually eat it.

• Business
• Casual

Yanaka · Kushiage (fried skewers) · ¥¥¥

Hantei Nezu

★ Course of fried skewers served a few at a time

Kushiage served skewer-by-skewer inside a creaking 1909 three-storey wooden townhouse that is a registered National Tangible Cultural Property.

• Date
• Anniversary

Ningyocho · Sukiyaki / shabu-shabu · ¥¥¥¥

Hiyama, Tokyo: Wagyu Sukiyaki in Ningyocho

★ Sukiyaki of premium domestic wagyu

Hiyama in Ningyocho, Tokyo serves premium domestic wagyu sukiyaki since 1912.

• Anniversary
• Business

Ginza · Kaiseki · ¥¥¥¥

Ginza Kojyu

★ Seasonal omakase: grilled Ise lobster, ayu, eel, abalone

Chef Toru Okuda's two-Michelin-star counter, carved from a 270-year-old cypress, distills the season into impeccable Ginza kaiseki.

• Anniversary
• Business