T.Y. Harbor Brewery does a great job with the beers that are brewed on location. A good offering of ales; amber, pale, wheat and stout; these beers are on tap daily and should be sampled. With local Japanese beer and conventional brews as well, beer lovers of any persuasion will be satisfied by the variety and solid flavors on offer here. Scrumptious American delicacies are perfect accompaniments to the brews. There is also a patio overlooking the canal and is a perfect spot to soak in some sun while sipping on cold beer in spring and summer.
If you are in the mood for a good ol’ western style breakfast, head to Moke's Bread & Breakfast and get ready to be delighted. Serving up delicious Hawaiian-style pancakes like Lilikoi all day along with a variety of other comfort eats like Fried Potatoes, Cobb Salad, Classic Hamburger, BBQ Spare Ribs and Spicy Chicken, the eatery ensures there is something to suit everyone’s palate. Apart from the regular menu, Moke’s also has various seasonal dishes on offer, depending on the availability of fresh, quality ingredients.
Muroi is notoriously difficult to get a table at; it doesn't help that it was awarded a Michelin star in 2008 and 2009. Muroi was rewarded for its experimental vegetarian cooking and its creative use of locally gathered organic products. Most famously, the chef, Mr. Muroi, goes weekly to a plateau at the foot of Mt. Fuji and gathers many varieties of wild mushrooms. The sansai - mountain vegetable - menu is guaranteed to challenge your tastebuds. Book well in advance.
The chef, Keishi Yamada, is a famous Japanese chef with a highly tuned aesthetic; something which he inevitably applies to his cooking. For Yamada, food and art are inseparable. At Rei, you will find extremely fresh seasonal vegetables paired with perfectly prepared sashimi. The restaurant itself is gorgeous; the elaborately carved pine ceiling spirals above a cleanly square setting. With so much to offer, this charming restaurant will not fail to impress you.
Celebrated sushi chef, Keiji Nakazawa, has many years of experience under his belt and his version of sushi is definitely one to seek out in Tokyo. His nigiri sushi is fresh and inventive; the restaurant is in high demand and he serves lunch until he literally runs out. It is also a great place to test out sake, as Nakasawa is a sake specialist and a lot of thought has gone into his sake/sushi pairings. His vision is also reflected in the traditional, quaint Japanese setting, making it an ideal place to enjoy a sumptuous meal. Be sure to get there early or book ahead. The restaurant is closed on Sundays.
Takahashi only recently opened but it was to great buzz, as it was helmed by Yuji Takahashi, a well-respected French-trained chef. He has chosen a rather different path at his new restaurant; it's a yakitoriya. Yakitoriyas specialize in skewering and roasting pieces of chicken, taken from anywhere on the bird. Takahashi uses a special breed of organically raised fighting cocks, whose deep, gamey flavor caught the attention of Michelin judges in 2010. As is typical of a French-disciplined chef, a quality, extensive wine list is available. The restaurant is closed the 1st and 3rd Monday of each month.
If you are looking to try some authentic an delicious Tskumen Ramen, head to Rokurinsha located inside Tokyo Station. This is a small restaurant exclusively serving this traditional meal. Enter this restaurant and place your order at the vending machine, from where a staff member will then lead you to your seat and hand you a bib. Patrons are served two bowls each, one with chasu (thick noodles) and another with dipping sauce (pork mince and fish sauce base). Ask for the level of spiciness as per your taste and slurp up the delicious meal. When you are done be sure to ask the server to fill your bowl with the complementary broth.
This lively restaurant and cafe is unlikely to provide any respite if you are feeling fatigued from your Tokyo explorations but no matter; it's a quirky, charming place, one of many cafes and restaurants on the 7th floor of the Marunouchi Building, known simply and affectionately as 'House'. The cuisine is (mostly) Chinese and served late into the night - it's also reasonably priced. So Tired is easy to spot because of the facade and interior, made from multi-colored glass panels in jewel hues. A fun place to while away an evening.
You will find Morita-ya on the 35th floor of the Marunouchi Building, giving diners spectacular views of nearby Shinjuku. The restaurant specializes in sukiyaki (Japanese fondue). The meat is shipped in especially from Kyoto, a city known for its excellent sukiyaki, and the meat is beautifully seasoned and flavorful, retaining a tenderness and moistness. You can have shabu-shabu, wagyu steaks, and barbeque - it's a meat lover's dream. Prices are reasonable.
Taimeiken is famous for its Tampopo omurice - chicken fried rice with an omelet on top. The dish was invented for Juzo Itami's famous movie, 'Tampopo' and has remained a favorite ever since. Tameiken serves very tasty Western-style Japanese food - all the favorites are available here, from ramen, to Japanese curry and, every Westerner's favorite, hamburgers. Credit cards are accepted, but only on the second floor.
Brasserie Aux Amis is about great French food and camaraderie; it's food aux amis, after all. The food is classic French cuisine with a twist, using the very best of Japanese and imported French ingredients. The chef trained in Les Bacchanales in Harajuku, another highly regarded French restaurant, ensuring that the cuisine is prepared both imaginatively and expertly. The wine list alone - specially selected French vintages - is worth the visit alone. The restaurant is popular with foreigners and locals alike so be sure to book in advance.
In the huge flagship Mitsukoshi complex in Nihonbashi, you will find at depa-chika whose focus is on having the best of the best. There is an intimidatingly large bento section, where you can get a staggering variety of sushi, sashimi, onigiri (seasoned rice balls) and omelets. There is also a wide selection of sweets and cakes, such as manju (rice cakes filled with red bean) - made expertly by well-established brands.