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Hitsuji Sunrise, Azabu-Juban: Smoke, Heat, and Some of the Best Lamb in Tokyo

Hitsuji Sunrise, Azabu-Juban: Smoke, Heat, and Some of the Best Lamb in Tokyo

 Yakiniku
La Cometa, Azabu-Juban: The Chef Shoots the Duck and the Venison Himself

La Cometa, Azabu-Juban: The Chef Shoots the Duck and the Venison Himself

 Italian
Kakishin, Roppongi: An 11,000-Yen Course of Nothing But Oysters

Kakishin, Roppongi: An 11,000-Yen Course of Nothing But Oysters

 Traditional Japanese
Senpinshan Bekkan, Ichigaya: Sichuan Yodaredori for 850 Yen

Senpinshan Bekkan, Ichigaya: Sichuan Yodaredori for 850 Yen

 Chinese
Amesyuka, Akasaka-Mitsuke: Chengdu Hoikoro Where Akasaka Hanten Used to Be

Amesyuka, Akasaka-Mitsuke: Chengdu Hoikoro Where Akasaka Hanten Used to Be

 Chinese
Philippe Mille Tokyo, Roppongi: A 14,520-Yen Signature Course at Lunch

Philippe Mille Tokyo, Roppongi: A 14,520-Yen Signature Course at Lunch

 French
Sarusuberi, Shinjuku: A 500-Yen Bowl of Ramen at Seven in the Morning

Sarusuberi, Shinjuku: A 500-Yen Bowl of Ramen at Seven in the Morning

 Noodles
Zorome, Mejiro: The Regret of Not Ordering the Kyosui

Zorome, Mejiro: The Regret of Not Ordering the Kyosui

 Traditional Japanese
Katsugyu, Harumi Triton: A 990-Yen Gyukatsu Set at Lunch

Katsugyu, Harumi Triton: A 990-Yen Gyukatsu Set at Lunch

 Traditional Japanese
Raimuraito, Kojimachi: The Cheese Hamburg and That Garlic Cream Sauce

Raimuraito, Kojimachi: The Cheese Hamburg and That Garlic Cream Sauce

 Steak
Bunten Nakamura Shokudo, Akasaka: Everything Good, Under 9,000 Yen a Head

Bunten Nakamura Shokudo, Akasaka: Everything Good, Under 9,000 Yen a Head

 Izakaya
Sarashina Horii, Azabu-Juban: New-Season Soba, Cut Thick and Made Pure

Sarashina Horii, Azabu-Juban: New-Season Soba, Cut Thick and Made Pure

 Noodles
Eiraitei, Azabu-Juban: A Whole Lemon on Top of the Tongue

Eiraitei, Azabu-Juban: A Whole Lemon on Top of the Tongue

 Yakiniku
Yuen, Yotsuya-Sanchome: The Appetiser Platter Is the Reason to Come

Yuen, Yotsuya-Sanchome: The Appetiser Platter Is the Reason to Come

 Chinese
Yama no Chaya, Akasaka: An Eel Lunch Inside a Shinto Shrine

Yama no Chaya, Akasaka: An Eel Lunch Inside a Shinto Shrine

 Traditional Japanese
Maison de Yuron, Akasaka: A 5,500-Yen Lunch Course, and Free-Flow Oolong

Maison de Yuron, Akasaka: A 5,500-Yen Lunch Course, and Free-Flow Oolong

 Chinese
Kushiage Kanoya, Ueno: The Shop You Duck Into While Deciding Where to Drink

Kushiage Kanoya, Ueno: The Shop You Duck Into While Deciding Where to Drink

 Izakaya
Boushokuro, Akasaka: Sichuan Heat, and a Pot That Came Out Wrong

Boushokuro, Akasaka: Sichuan Heat, and a Pot That Came Out Wrong

 Chinese
Tohryu, Azabu-Juban: The Sichuan Chilled Noodles Are Really a Garlic Dish

Tohryu, Azabu-Juban: The Sichuan Chilled Noodles Are Really a Garlic Dish

 Chinese
Daitokuju TOKYO, Roppongi: The 13,000-Yen Special Course, and Then Some

Daitokuju TOKYO, Roppongi: The 13,000-Yen Special Course, and Then Some

 Yakiniku