Editor's Choice
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.
Three styles of juwari soba (inaka, sarashina, dattan)
A specialist serving juwari (100% buckwheat) soba with no wheat flour, so the noodles themselves are naturally gluten-free. Note the standard dipping sauce/soba-yu and a shared kitchen mean it is not certified celiac-safe; confirm the tsuyu if you are highly sensitive.
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.
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.
Aomori Shamorock chicken skewers over binchotan charcoal
A Nakano counter yakitori specialist grilling heritage Aomori Shamorock chicken over binchotan charcoal, skewer by skewer.
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.
Tendon of halal-certified seafood & vegetable tempura, secret sweet sauce
This walk-in Ginza counter fries seafood-and-vegetable tempura over rice with a secret sweet sauce, all prepared with halal-certified ingredients.
