The Top 100 Places to Eat Near Monna Lisa
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Rank 1. SÉZANNE
French, Western
The champagne list is organized by the town Sézanne borrows its name from, which tells you something about the level of thought going on here. This is a fine dining room on the seventh floor of the Four Seasons, designed by André Fu, with Tokyo's skyline sliding in after dark. The kitchen is glass-walled and fully on display. The team holds a spot on the World's 50 Best Restaurants, running a contemporary French tasting menu that folds in Japanese ingredients without making a fuss about it.
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Rank 2. Monna Lisa
French
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Rank 3. ESTERRE by Alain Ducasse
French, Western
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Niko Romito's vegetable soup contains no water, just moisture drawn from the vegetables themselves, which tells you everything about the philosophy at work on the 40th floor of the Bvlgari Hotel Tokyo. This is an Italian fine dining room where the kitchen chases the concentrated essence of each ingredient rather than embellishment. A Michelin star. The crowd tends toward people who researched the reservation months ago and are quietly thrilled they got it.
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Rank 5. PRUNIER
Modern French
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Rank 6. L’Osier
French, Western
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Rank 7. RyuGin
Japanese
From January through March, the entire menu is fugu, full stop. The rest of the year, Seiji Yamamoto runs a fine dining kaiseki in Tokyo Midtown Hibiya that holds three Michelin stars, driven by the kind of technical precision that borders on the obsessive. Yamamoto has said he cooks because he loves cooking, which sounds obvious until you eat here and realize most people who say that don't mean it quite this much.
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Rank 8. Ginza Shinohara
Japanese
A basement kaiseki room in Ginza where the chef's Shiga upbringing and Kyoto training converge on the same menu, holding two Michelin stars. The seasonal hassun platters arrive vivid and precise, and the hot-pot courses are built around the idea of a shared moment rather than a solo performance. Service is the kind that notices things before you do. Country memory, city refinement, one quietly remarkable room.
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Rank 9. ESqUISSE
French, Western
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Rank 10. Harutaka
Sushi, Japanese
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Rank 11. Kyobashi Tempura Fukamachi
Tempura, Japanese
A father and two sons run this Michelin-starred tempura counter in Kyobashi, frying each piece in cold-pressed sesame oil at whichever of two oil temperatures suits it best. The kitchen tracks the seasons closely, so what lands in front of you shifts with what's actually good that week. The batter stays thin enough that the ingredient does the talking, which is the whole point of tempura and harder than it looks.
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Rank 12. Tempura Kondo
Tempura, Japanese
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Rank 13. Plaiga TOKYO
French, Western
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Rank 14. BEIGE Alain Ducasse
French, Western
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Rank 15. Les Saisons
French, Western
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Rank 16. La Paix
French, Western
A one-Michelin-star French restaurant tucked into a Nihombashi basement, where the name means peace and the cooking takes that seriously. The chef leans on Japanese farmers for peaches, sweetfish, and chestnuts, and keeps the sauces light enough that you can actually taste them. It's French technique in Japanese rhythm, quieter than the grand gestures you'd expect, which turns out to be the whole point.
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Rank 17. Est
French, Western
The wine list doubles as a quiet argument for Japanese grapes, with the sommeliers steering you toward muscat bailey A and koshu alongside a sake pairing if you ask. Inside the Four Seasons at Otemachi, this is a tasting-menu French restaurant where the chef sources almost entirely from Japanese producers, and the cooking moves between European technique and local ingredients in a way that never feels like a gimmick. Forbes Four Star.
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Rank 18. Gucci Osteria da Massimo Bottura
Italian, Western
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Rank 19. Ginza Kojyu
Japanese
The counter is a single slab of 700-year-old cypress, which sets the tone before anything arrives from the kitchen. This is a formal kaiseki restaurant in Ginza, and the chef's entire menu orbits his home prefecture of Shizuoka, from the water poured at the table to the fish pulled from Suruga Bay. Two Michelin stars. The Paris outpost suggests someone with a genuine missionary streak, not just a local favorite who got lucky.
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Rank 20. L'AFFINAGE
French, Western
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Rank 21. Kutan
Japanese
A crane silhouetted against the sun marks the door of this two-Michelin-starred Japanese dining room in Chuo-ku, where jazz plays softly and Western paintings hang alongside red-and-white accents nodding to the rising sun. The chef spent time cooking abroad and brought the sensibility home, applying it to a menu the kitchen calls "modern classic," with a particular eye on temperature, aroma, and leaving you feeling light rather than conquered.
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Rank 22. ASAHINA Gastronome
French, Western
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Rank 23. CYCLE
Modern French
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Rank 24. Ren Mishina
Japanese
Charcoal is doing most of the talking at this intimate counter restaurant tucked into a Ginza basement, where the chef tends his flame with the same attention most people reserve for their investments. The cooking is seasonal Japanese, pared down to let the ingredients argue for themselves, from bamboo shoots in spring to puffer fish in winter. Ink-brushed lotuses line the wall behind the counter. It holds a Michelin star.
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Rank 26. Primo Passo
Italian, Western
The menu runs vertically down the page, which feels right for a basement Italian in Shintomicho where the chef folds dashi and Japanese ingredients into Neapolitan technique. He came up running pasta at a celebrated Naples restaurant before opening this one-star spot on his own terms. The result is a tasting-style dinner built around several small pasta courses, with mud walls and a coffered ceiling setting a mood that's neither Tokyo nor Naples, but somewhere quieter than both.
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Rank 27. FARO
Italian, Western
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Rank 28. Yakitori Takahashi
Yakitori Japanese
The chef barely speaks; the charcoal does the talking. This is a serious yakitori counter on the second floor of a Nihombashi building, holding a Michelin star, where game fowl goes on the skewer because of its texture and depth rather than any convention. Salt, a touch of chicken fat or vinegar, and smoke are the whole toolkit. Small chicken-based snacks fill the gaps between skewers, keeping things lively without breaking the spell.
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Rank 29. Hyakuyaku by Tokuyamazushi
Japanese
Funazushi, the ancient fermented fish of Lake Biwa, appears here alongside consommé jelly of bear and venison, which tells you immediately this kaiseki restaurant isn't playing it safe. The Shiga-born chef threads fermentation through the menu as a structural idea, not a garnish. Winter bear hotpot is the kind of seasonal dish that makes regulars plan their calendars around it. The restaurant holds a Michelin star.
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Rank 30. Mutsukari
Japanese
A sixth-floor Japanese restaurant in Ginza where the kitchen team works in red armbands and snow-white uniforms, which tells you something about how seriously they take the whole enterprise. The chef trained in shojin-ryori, Buddhist vegetarian cooking, and vegetables still anchor the menu, though fish and meat show up in jellied broths, deep-fried dishes, and grilled courses. Sashimi comes dressed in vinegar and nori jelly. The place holds a Michelin star.
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Rank 31. Oniku Karyu
Japanese
Wagyu served every way Japanese tradition allows, from nigiri to shabu-shabu to char-grilled, at a Michelin-starred kaiseki-influenced beef restaurant in Ginza. The chef trained in kaiseki and built this around a single devotion, which the menu makes obvious. Kimono-clad staff, lacquerware, and a traditional room do the atmosphere work while the kitchen stays focused. It reads as a dinner-only splurge, and the beef is the whole point.
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Rank 32. Ginza Fukuju
Japanese
Soup served inside the turban shell it came from is a reasonable encapsulation of what this two-Michelin-star kaiseki restaurant is doing. The chef grew up between the mountains and the sea of Tohoku, and that geography shows up on the plate: crab baked in its own shell, hot pots that are simultaneously bracing and refined. The kitchen uses very few ingredients and somehow makes you remember every single one.
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Rank 33. Ginza Kousui
Japanese
The name carries a Zen reference to a pine that stays green while constantly changing, which turns out to be a fair preview of the kaiseki inside. This Ginza dining room holds a Michelin star and runs on a deep loyalty to Shizuoka ingredients sourced from producers the chef knows personally. The menu shifts with the seasons and traditional observances, so the hassun platter in spring looks nothing like the one in autumn.
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Rank 34. Ginza Kitagawa
Japanese
Counter kappo in Ginza where the defining trick is oil used as a cooking medium well beyond frying: raw fish is par-cooked in it using a technique called aburadoshi, which reads stranger than it tastes. The young kitchen team moves fast, the owner keeps things looser than the address might suggest, and tempura lands still sizzling from the fryer in front of you. One Michelin star.
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Rank 35. Torakuro
Japanese
A collaboration between the Imperial Hotel and the Ishikawa Group, Torakuro sits in the basement of one of Tokyo's grand old institutions and earns a Michelin star for cooking that crosses French and Japanese technique without making a fuss about it. Consommé shares the menu with dashi; confit meets char-grilling. The room carries the kind of quiet formality that reminds you service is a deliberate art, not a personality quiz.
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Rank 36. amarantos
Contemporary French
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Rank 37. Shokuzen Abe
Kyoto
A charcoal brazier and a wood-fuelled stove in a Ginza kitchen set the mood at this intimate Japanese restaurant, where a Michelin-starred chef channels Kyoto kaiseki with quiet intensity. The rice alone is a study in timing, served from clay pots anywhere from barely-cooked to scorched, the flavour shifting by the minute. Kyoto vegetables, white miso dashi, shojin ryori roots: the menu reads like a letter home to a city the chef never quite left.
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Rank 38. Chez Inno
French, Western
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Rank 39. Sushi Kanesaka
Sushi
A basement sushi counter in Ginza where the chef has built an entire philosophy around a single piece of nigiri. Kanesaka holds two Michelin stars, and the room carries that weight quietly, with young staff trained to move and serve as a unit. The fish is impeccably sourced, the rice a known obsession, and the pacing unhurried in the way that only happens when someone has been doing this for a very long time.
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Rank 41. TROIS VISAGES
French, Western
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Eight seats at a counter on the 38th floor of the Mandarin Oriental, close enough to the oven to feel the heat on your face. This is an omakase pizza bar, Roman-style rounds served one slice at a time, eight courses in the manner of a sushi counter. The chef is originally from Rome, the ingredients lean Japanese and small-farm, and the menu shifts with the season. It holds a spot on 50 Top Pizza World. Book well ahead.
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Rank 43. Zurriola
Contemporary Basque
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Rank 44. Sushi Kojima
Sushi
A fifth-floor omakase counter in Ginza where the chef uses aged rice rather than the season's new harvest, a deliberate choice that gives each piece a certain heft. The snacks run long and generously, which is the sake's problem to solve, before the nigiri appears. The pickled tuna and steamed conger eel are made in-house with the kind of quiet obsessiveness the counter format was invented to show off. One Michelin star.
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Rank 45. hortensia
French
A one-star Michelin French restaurant on the second floor in Chuo, where the soup stocks are deepened with kombu and the serving vessels are traditional Japanese craftwork. The chef builds the menu around Japanese ingredients and seasonal rhythms, coaxing flavors that read as light and precise rather than rich in the butter-heavy sense. The presentation is colorful enough that the food arrives looking like it was arranged with a ruler.
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Rank 46. APICIUS
French, Western
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Rank 47. Sushi Hashimoto
Sushi
At this Michelin-starred Edo-style sushi counter in Chuo, the fish is cut in wide strips that drape over the rice rather than sit on top of it, which sounds like a small thing until you're eating it. The blended sushi rice is tuned to lift the fish's flavor, not compete with it. Straw-smoked mackerel with mustard signals that the chef isn't just preserving tradition, he's in conversation with it. The counter was built by craftsmen, and the room somehow manages to feel relaxed.
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Rank 49. Ginza L’écrin
French, Western
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Rank 50. ARMANI / RISTORANTE
Italian, Western
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Rank 51. Sushidokoro Yamato
Sushi, Japanese
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Rank 52. TOKi
Contemporary Spanish
Yoshino cypress lines the walls and Akahada ware holds the food, so the room itself is already making an argument before the first course arrives. This is a Michelin-starred prix fixe restaurant on a quiet Shimbashi second floor, where a Nara-based team applies Spanish technique to Yamato-grown produce and local livestock. The effect is precise and unhurried, more ancient capital than Tokyo business district.
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Rank 54. KHAO
Western, Thai
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Rank 55. Nihonbashi Kawaguchi
Japanese
An Edo sushi counter shaped by a Sukiyabashi Jiro apprenticeship and, unusually, a British proprietress with a mission to excavate Tokyo's culinary past. The nigiri follows the classic arc from delicate white fish through to richer cuts, with the rice seasoned sharply with rice vinegar in the old tradition. The appetisers dig into Edo cuisine proper, treating Nihonbashi, the old cradle of sushi culture, as a living reference point rather than a decoration.
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Rank 57. L'ARGENT
French, Western
A one-Michelin-star French restaurant in Kasumigaseki where the menu reads like a biography, Shizuoka-grown ingredients meeting time spent in Paris and Copenhagen. The chef pulls Kakegawa tea from their hometown into a foie gras torchon, and mushrooms from local producers go through fermentation before becoming soup. It's a precise, modern kitchen that earns its Nordic references without making a point of them.
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A basement tempura counter in Tsukiji where the chef tracks oil temperature, humidity, and the mood of each ingredient with something close to ceremony. The training came from an old Akasaka master, and you can feel it in the rhythm of the meal, which runs distinctly old-school Tokyo. A Michelin star. The occasional mochi rice cake with dried mullet roe reminds you that old-school and unchanging are not quite the same thing.
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Rank 59. Nihombashi Sonoji
Tempura, Japanese
The noren out front says it plainly: tempura first, soba to finish. This Nihombashi tempura restaurant follows that order with conviction, pulling its seafood from Shizuoka's Suruga Bay and layering in seasonal vegetables sent directly from farmers. The closing bowl of soba topped with kakiage of sakura shrimp is less an afterthought than the whole point. One Michelin star, and a menu that reads as a chef's autobiography rather than a greatest-hits reel.
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Rank 60. THE UPPER
French
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Rank 61. Shinbashi Sasada
Japanese
A quiet kaiseki counter in Nishishimbashi where the cooking is rooted in Kyoto technique and the menu follows the season closely. The chef trained in Kyoto cuisine and lets that discipline show through restraint rather than flourish, with small appetizers built to pair with sake arriving before anything else. A Michelin star sits on a place that feels genuinely understated, which is its own kind of statement in Tokyo.
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Rank 62. Sushi Namba
Sushi
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Rank 63. Yaesu Unagi Hashimoto
Japanese
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Rank 64. YAUMAY
Dim Sum Chinese
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A Chinese restaurant on the fifth floor of Palace Hotel Tokyo, where the kitchen divides its labor the old way: a roasting chef handles the char siu and Peking duck, a dim sum chef minds the dumplings. The menu wanders across regional China, from Cantonese to northern, with a nod to the season in everything. Seafood comes with your choice of preparation, which is the kind of small courtesy that signals the kitchen is paying attention.
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Rank 69. Edomae Shinsaku
Tempura Japanese
A sixth-floor tempura counter in Nihombashi where the chef, self-taught, treats the Maillard reaction the way other cooks treat a recipe: something to control with precision, not luck. He adjusts oil temperature and batter consistency by feel, and some pieces are steamed rather than fried to coax out moisture. The menu shifts daily. The place holds a Michelin star, and the room is small enough that the fryer's crackle is the soundtrack.
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Rank 70. Kanda
Japanese
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Rank 71. Tempura Yaguchi
Tempura Japanese
A calligraphy scroll on the wall, a gift from the chef's mentor, reads "Menkyo Kaiden," meaning full mastery of the craft, and the apprentices frying below it seem to feel the weight. This Michelin-starred tempura counter in Ningyocho fries at a heat high enough to pull moisture from the coating, turning each piece fragrant and light. Shrimp come in two successive pieces, fried at different temperatures to show what a single ingredient can do at rare versus medium.
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Rank 73. Koshikiryori Koki
Cantonese
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Rank 75. Sushi Keita
Sushi
A Michelin-starred sushi counter in Tsukiji where the chef forms nigiri on the larger side, cutting each topping thick and wide so it folds around the rice rather than perching on it. What you won't find are the framed business cards from fancy tuna wholesalers that have become shorthand for seriousness elsewhere. The chef's reputation runs on the fish itself, and on the kind of warmth that makes a small counter feel like somewhere you'd actually want to stay.
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Rank 76. Arva
Japanese Italian
The dining room sits on the 33rd floor of Aman Tokyo, which means the city unfurls below you in a way that makes a bowl of vegetables feel almost ceremonial. This is a Japanese-Italian restaurant where the chef draws on Veneto training and close ties to Japanese farmers, so the produce does most of the talking. The menu runs clean and modern, vegetables and fruit pulling more weight than the name-drops usually go to meat. A long way up for a plate of greens, but somehow that's the point.
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Rank 77. apothéose
French, Western
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Rank 79. ARROCERÍA La Panza
Spanish
A Spanish rice specialist in Ginza, La Panza works through the regional canon: Valencian paella, Basque clams in a clay pot, caldero from Mar Menor simmered in iron. The menu reads like a geography lesson you're happy to fail. Dry-cured ham and tapas keep things moving while you wait for the main event, and the Michelin Bib Gourmand keeps the price from being a surprise. The name means "pot belly," which is either a warning or a promise.
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Rank 80. Sushi Ichijo
Edo-style Sushi
A Michelin-starred Edo-style sushi counter in Higashinihombashi where the rice is seasoned with red vinegar, a quieter, sharper choice than the white. The chef is a traditionalist who permits himself a few ideas of his own, like serving simmered conger eel two ways so you can taste the difference a sauce makes. Nigiri is the point, shaped with the kind of precision that only comes from years of doing one thing on purpose.
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Rank 81. LA BETTOLA da Ochiai
Italian
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Rank 82. MAZ
Creative, Western
Virgilio Martinez, the Lima chef behind Central, planted this fine dining project in Tokyo to map Peru's ecosystems through a Japanese lens. Two Michelin stars and a spot on Asia's 50 Best Restaurants list followed fast. Courses arrive with names like Ocean Haze and Woods in the Highland, and an ancient Andean potato-roasting technique gets reworked with bamboo shoots and wild mountain vegetables. Peru and Japan, it turns out, share a seriousness about where food comes from.
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Rank 83. Ginza Katsukami 2
Tonkatsu Japanese
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Rank 84. Ginza HARU CHAN Ramen
Noodles
A ramen shop in Ginza where the chef, known by everyone as Haru-chan, has built her whole identity around a single bowl of shio ramen. The broth, clear and made from pork and dried sardines, is poured to the rim. Flat-pounded noodles give the whole thing a plump, satisfying pull, and the restaurant stays open between lunch and dinner, because the neighborhood actually needs it.
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Rank 85. Sushi Arai
Sushi
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Rank 86. Biryani Osawa
Indian
A basement restaurant in Kanda that serves exactly one thing: biryani, mutton or chicken, and nothing else. The basmati is cooked to order and timed so it comes off the heat the moment the last guest sits down, which is either charming or nerve-wracking depending on your punctuality. The Michelin Guide gave it a Bib Gourmand, which tracks for a place this focused. Spices forward, oil restrained, grains separate.
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Rank 87. Cheval
French, Western
The name is French for horse, and the chef named it partly because she was born in the Year of the Horse and partly because the neighborhood translates roughly as "post-horse town," which is the kind of origin story that sounds made up but isn't. This is a French restaurant with an à la carte menu only, the preparations kept deliberately simple, and a risotto on the menu that riffs on a local clam-and-rice dish from the chef's home ward.
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Rank 88. HOPPERS
Indian
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Rank 90. Le Nougat
French
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Rank 91. Bistrot Vivienne
French
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Rank 92. Osteria da K. [káppa]
Italian
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Rank 93. ALTER EGO
Italian, Western
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Rank 94. Hei Fung Terrace
Cantonese
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Rank 95. Neki
French
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Rank 96. MASIA
Catalan Basque
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Rank 97. Santosham
Kerala Indian
Kerala cooking gets its own spotlight at this Indian restaurant in Chiyoda, where coconut sweetness, sharp curry leaves, and black pepper show up as recurring characters rather than background notes. A chef from the region keeps things specific, and because Kerala hugs the coast, seafood carries a lot of the menu. The Michelin Guide has handed it a Bib Gourmand. The name means "happiness" in Malayalam, which is either charming or a lot of pressure on the kitchen.
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Rank 99. Shin Harada
Italian
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Rank 100. Sakaki
Southern French