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.
★ 'White tonkatsu' — pork slow-fried at low temperature with pale breadcrumbs
A reservation-only destination tonkatsu shop in Suginami selected for Tabelog's Tonkatsu Top-100 (2021-2026) and a Tabelog Award Bronze winner, famous for its pale, low-temperature 'white tonkatsu' using premium pork such as TOKYO X. Booking ahead is required and walk-ins are generally not accepted.
★ Premium pork tasted across rare cuts (loin, fillet, prime rib, rump)
A small counter tonkatsu specialist near Takadanobaba selected for Tabelog's Tonkatsu Top-100 across multiple years (2018-2026), known for cutlets cut from premium pork across unusual cuts and served with olive oil and truffle salt. Lunch draws long queues; evening dining is course-based.
A hidden 3rd-floor Asakusa shop serving creamy white-broth ramen crowned with A5 halal wagyu plus a rare halal wagyu beef cutlet, with a prayer space on-site.
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.
★ Organic macrobiotic cooking incl. vegan sushi of vinegared brown rice and seasonal vegetables
One of Tokyo's oldest natural-food restaurants, open in Harajuku since 1976, serving organic, additive-free cooking with strong vegan and macrobiotic options. It is well used to foreign diners and offers an English menu.
A 100% vegan restaurant near Omotesando Station serving Mediterranean-influenced plant-based dishes and desserts across breakfast, lunch and dinner, from the team behind the former Pure Cafe.
★ Seasonal brown-rice set (ichiju-sansai) and steamed vegetables
An organic, plant-centered Japanese canteen by Neal's Yard Remedies near Omotesando Station, open since 2003. It serves seasonal brown-rice set meals (ichiju-sansai) and steamed vegetable plates.
