Ranking
The best places to eat in Japan
An editorial ranking of restaurants, cafés and bars: grades from A+ to F, price range, and the Tabelog score where one exists.
Places ranked: 1,522
528
Kitashinchi Fukutatei The Ukai: Kiln-Fired Wagyu Steak Courses
Osaka · Steakhouse
A high-end steak restaurant in Osaka's Sonezakishinchi district, celebrated for its unique kiln-roasting technique that produces exceptionally tender wagyu as part of a multi-course tasting menu.
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529
DIRETTO: Wood-Fired Italian Counter Dining
Hiroshima · Casual Dining
In Hiroshima's Fujimicho district, DIRETTO is an intimate counter restaurant focused on wood-fired cooking and the celebrated long-aged prosciutto from BON DABON. It's a destination for a slow-paced, ingredient-led Italian meal.
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530
Menya Saimi: A Sapporo Miso Ramen Icon
Hokkaido · Casual Dining
One of Sapporo's most celebrated ramen shops, located in the Misono district. Menya Saimi is famous for its rich yet refined miso broth and the signature spoonful of ginger that transforms the bowl midway through.
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534
ALDEBARAN: Precision-Timed Wagyu Burgers
Tokyo · Casual Dining
A high-end burger specialist in Azabujuban, ALDEBARAN (アルデバラン) serves its signature wagyu burgers with precision timing. Guests pre-order when booking, ensuring a perfectly hot burger is ready upon arrival.
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535
Tempura Kondo: A Masterclass in Light-Batter Tempura
Tokyo · Fine Dining
A celebrated tempura counter in Ginza, where chef Fumio Kondo serves his signature light-batter style. It's a destination for its unique vegetable tempura, especially the slow-fried sweet potato that takes over 20 minutes to cook.
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538
Sushi Matsu: Setouchi Omakase with Red-Vinegar Shari
Hiroshima · Fine Dining
A sought-after sushi counter in Hiroshima's Kyobashi district, serving a focused omakase of local Setouchi seafood. The experience is defined by its firm, red-vinegar shari and the chef's meticulous preparations.
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540
USHIGORO S. GINZA: Private Room Wagyu Yakiniku
Tokyo · Casual Dining
A high-end yakiniku restaurant in Ginza where every party dines in a private room with a dedicated grill master. It's known for its theatrical tasting menus built around top-grade A5 wagyu beef.
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543
SUSHI KONDO: Exquisite Omakase in a Kyoto Townhouse
Kyoto · Fine Dining
A six-seat counter in a restored 120-year-old Kyoto townhouse, serving a precise omakase of seasonal fish. The experience is famed for its exacting technique and a unique final tasting of rare mikan juices.
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544
Soba Osame: A Studied Soba Tasting Experience
Tokyo · Casual Dining
A serene soba restaurant in a century-old house in Shinjuku's Shimoochiai district. It offers a focused tasting course of three distinct, house-milled soba varieties, making it a destination for true soba aficionados.
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545
Yakitori Kyoto Tachibana: A Rare Chicken Omakase
Kyoto · Fine Dining
An intimate, 10-seat counter in Kyoto's Nakagyo district dedicated to a single omakase course of rare Kōsaka chicken. Go for the chance to taste this high-grade bird prepared in myriad ways, from sashimi to precision-grilled skewers.
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546
Natsuya no Chuka Soba: Wonton Ramen with Layered Broth
Tokyo · Casual Dining
A highly sought-after ramen counter in Shimomaruko, famed for its large, chewy wontons and a complex broth blending niboshi (dried sardines) with animal stock. Securing a seat requires navigating a competitive same-day online reservation system.
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547
BURGAZ ADA: Ottoman Court Cuisine
Tokyo · Fine Dining
In Azabujuban, BURGAZ ADA offers a rare taste of Ottoman court cuisine. Diners come for its theatrical multi-course tasting menu, which begins with a lavish meze platter and features signature herb-crusted lamb chops.
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548
TROMPETTE: Hearty French Classics for Sharing
Tokyo · Bistro
An intimate French bistro in Nihonbashi Kodenmacho, where a single chef serves up show-stopping pie en croûte and enormous, ingredient-forward plates designed for sharing. A top choice for a celebratory, high-value group meal.
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550
Medika Soba Kingyo: Daily-Changing Fish Broth Ramen
Tokyo · Casual Dining
In Hino, Tokyo, this celebrated ramen shop serves a daily-changing fish broth—either Mejika (soudabushi) or niboshi—with a signature trio of duck, chicken, and pork char-siu. It's a destination for connoisseurs seeking complex, umami-rich soups.
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