Best of Tokyo Tours, November 2026 NOW TAKING BOOKINGS

We are proud to be able to offer the opportunity to dine at some of the most famous sushi counters in the world and the highest ranking on Tabelog, the most trusted restaurant ranking site in Japan.

Just some of the the sushi counters that we have visited on out tours:

Saito, Sugita, Harutaka, Kurosaki, Nakano, Hatou, Shunji

Sumibiyakiniku Nakahara, located in Tokyo’s Chiyoda Ward, is a renowned yakiniku restaurant celebrated for its dedication to premium wagyu and meticulous preparation. Led by Chef Kentaro Nakahara, who entered the culinary world by transforming his wife’s family yakiniku spot, the restaurant emphasizes expert hand-cut techniques that enhance the texture and flavor of each piece. Particularly famous for its melt-in-the-mouth wagyu tongue, Sumibiyakiniku Nakahara offers an intimate dining experience, with counter seating that allows guests to observe the chef’s precision up close. Since relocating to Chiyoda in 2017, the restaurant has garnered multiple accolades, including the Tabelog Bronze Award for 2024 and a spot in Tabelog’s Top 100 Yakiniku list for 2023. The combination of high-quality wagyu, an immersive atmosphere, and Chef Nakahara’s passion for his craft make it a standout destination for discerning yakiniku enthusiasts in Tokyo.

Yoroniku, a renowned yakiniku restaurant in Tokyo, blends luxury with tradition under the guidance of owner Vanne-San, a well-known DJ. Established in 2007 in Aoyama, the restaurant quickly gained acclaim for its premium A5-grade wagyu and meticulous grilling techniques. Vanne-San’s approach pushes the boundaries of yakiniku, incorporating kaiseki elements with a diverse range of raw, grilled, and cooked dishes. Notably, Yoroniku’s Sando is considered one of the best in Tokyo. The restaurant has expanded from its original Aoyama location to trendy spots like Ebisu and the newly opened Azabudai Hills, continuing its upscale approach in Tokyo’s evolving culinary scene. Recognized in the Tabelog Top 100, Yoroniku maintains its focus on quality and seasonal ingredients, with a chic and intimate atmosphere that sets it apart from more casual grill houses. It remains a favorite among locals and international visitors alike.

Just one example of the tempura restaurants that we work with is Tempura Takiya, located in Tokyo’s Azabu Juban district, which offers a luxurious tempura dining experience crafted by Chef Tatsuaki Kasamoto. Established in 2015, Takiya combines traditional tempura techniques with premium ingredients like wagyu beef and truffles, creating innovative twists on classic dishes. Chef Kasamoto’s culinary journey includes experience at renowned establishments, including his time as head chef at Hinokizaka in the Ritz Carlton Tokyo. Takiya’s 14-seat setting provides an intimate atmosphere, allowing guests to appreciate the precision in each dish while enjoying attentive service. Diners praise the high quality and creativity of the menu, complemented by a curated selection of wines, sake, and whisky to enhance the flavors. Accolades include the Tabelog Gold Award for 2024 and a spot in Tabelog’s Tempura “Hyakumeiten” (Top 100) for 2023. Tempura Takiya is celebrated for elevating tempura to a refined art form, making it a standout in Tokyo’s culinary scene.

One of the yakitori counters that we work with is Torishiki, an esteemed yakitori restaurant in Tokyo’s Shinagawa ward, it was founded in 2007 by Chef Yoshiteru Ikegawa, who trained for years under yakitori master Yoshihito Inomata. Known for elevating yakitori to a fine dining experience, Torishiki has consistently held a Michelin star since 2010, showcasing its dedication to quality and craftsmanship. The restaurant’s omakase menu takes diners on a journey through various chicken cuts, each grilled over Kishu-binchotan charcoal, which seals in flavor with high heat. The U-shaped counter allows guests to interact closely with Chef Ikegawa, enhancing the experience through his precise, skillful preparation. A significant milestone for Torishiki was its expansion to New York in 2019 with Torien, bringing Chef Ikegawa’s yakitori expertise to an international audience.

Tokyo’s vibrant izakaya scene is central to Japan’s social and culinary culture, offering a welcoming, lively atmosphere where people gather after work or on weekends to unwind. Izakayas—Japanese-style pubs—are known for their diverse menus, featuring everything from sashimi and grilled skewers to hearty ramen and seasonal specialties, accompanied by sake, beer, and shochu. These establishments range from small, intimate spots hidden in alleyways to bustling multi-floor venues, each with its unique character and charm.

For many, izakayas serve as an extension of the office, where colleagues bond over drinks and food in a relaxed setting, breaking down formal workplace boundaries. They are also a social hub for friends and families to gather, celebrate, or simply catch up. The friendly, informal vibe and shared plates encourage conversation and connection, making izakayas an essential part of Japanese life, offering a space for camaraderie in the heart of Tokyo.

SÉZANNE, located in the Four Seasons Hotel Tokyo at Marunouchi, has swiftly become a standout in Tokyo’s fine dining scene. Led by Executive Chef Daniel Calvert, whose background includes Per Se in New York and Epicure in Paris, the restaurant offers a modern interpretation of French cuisine infused with Japanese influences. Since opening in 2021, SÉZANNE has earned significant accolades, including three Michelin stars and the top spot on Asia’s 50 Best Restaurants in 2024. The menu showcases Japan’s seasonal ingredients, with signature dishes like Comté cheese gougères and foie gras terrine with Japanese-raised chicken. Designed by André Fu, the interior exudes elegance with a Champagne-inspired palette, while the open kitchen provides an immersive experience for diners. SÉZANNE’s seasonally updated menu, exclusive Chef’s Table, and refined atmosphere make it an exceptional destination, merging the best of French technique with Japanese ingredients.

Gain unparalleled access to Toyosu Fish Market, the successor to the famous Tsukiji Market and the heartbeat of Japan’s seafood industry. As the largest and most important fish market in the world, Toyosu is where the finest seafood is auctioned, including the prized bluefin tuna. With VIP entry, you'll be granted exclusive access to the traders’ floor—a privilege reserved for only a select few. Here, you can witness the lively and competitive auctions up close, learning how expert buyers discern quality in a matter of seconds. This behind-the-scenes look offers a rare and thrilling insight into the bustling world of Japan’s seafood trade.

In Tokyo, where over 7,000 ramen shops pepper the cityscape, a ramen hunt is more than just a meal—it’s an adventure into the soul of Japanese culinary craftsmanship. This morning, we embark on a quest not for the heavily lauded or globally celebrated bowls, but for hidden gems tucked away from the international food caravan. These are places where ramen is a passion, not a performance, crafted by seasoned hands and honed recipes, yet to be spotlighted on the food-travel circuit.

Each stop will reveal a unique interpretation: perhaps one bowl features a deeply layered shoyu broth, the next a creamy, rich tonkotsu, or a subtly spiced miso, all crafted with precision and tradition. We’ll follow the fragrant steam, ducking into back-alley shops and humble counters, letting our stomachs lead us from one slurp to the next, savoring Tokyo’s ramen treasures, one bowl at a time.

Beef Kaiseki Tanaka, led by Chef Satoru Tanaka, reimagines traditional kaiseki by centering it around the finest Japanese beef. Chef Tanaka, who comes from a family of butchers, started working with meat at age 10 and opened his first restaurant at 25. Today, he operates multiple restaurants across Japan, including Michelin-recognized locations, with Tokyo’s Beef Kaiseki Tanaka earning awards such as the Tabelog Silver and Best New Entry in 2021.

Tanaka’s philosophy is to honor the “life” of ingredients, using rare cuts like award-winning Kobe beef and Matsusaka beef alongside seasonal produce. Each kaiseki course highlights beef in innovative forms—such as beef sashimi, broths, and grilled cuts—while following the structure of a classic kaiseki meal. Diners praise the intimate setting, exceptional quality, and Chef Tanaka’s dedication. This unique focus on premium wagyu within a kaiseki framework offers a refined and distinct dining experience in Tokyo.