The Top 42 Restaurants Near edit x seven FUJI GOTEMBA
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Rank 1. Maison KEI
French
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Rank 2. sumi
French
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Rank 3. nôtori
Japanese
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Rank 5. L'Arbre
French
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Rank 6. Kagura-ya
Noodles
- The Infatuation Where To Eat When You’re Visiting Tokyo
- The Infatuation The 11 Best Ramen Shops In Tokyo
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Rank 9. fierté
French
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Rank 11. RISTORANTE IL NODO
Italian
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Rank 13. Kamakura Kitajima
Japanese
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Rank 15. TSUSHIMI
French
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Rank 17. KAWASAKI
French
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Rank 18. SINQ
Charcoal-grilled French
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Rank 21. Siamo noi
Western, Italian
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Rank 22. Simples
Italian
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The menu is built around soup, specifically the Italian peasant habit of tearing bread into bowls of braised beans and vegetables. This casual Italian osteria in Setagaya takes its name from a Tuscan hill town the chef fell for during his apprenticeship, and the cooking stays loyal to that simplicity: handmade pasta, char-grilled fish and meat, honest portions meant for sharing. It holds a Michelin Bib Gourmand, which tracks with the price.
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Rank 26. Touhakuan Karibe
Noodles
The chef grinds two different unpolished buckwheat grains together by hand, adjusting for moisture before the noodles are made, which tells you how seriously this soba shop takes its business. The result comes as cold seiro with a katsuobushi-forward dipping broth or as hot kake, both clean and precise. Side dishes lean into old soba-shop classics. The Michelin Guide awards it a Bib Gourmand, and the quiet Setagaya address keeps the room unhurried.
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Rank 27. LANBRoA
Basque
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Rank 28. Sasaki Seimenjo
Noodles
A ramen shop a walk from the station that seems deliberate about the distance, drawing neighborhood kids and their families to slurp noodles shoulder-to-shoulder. "Seimenjo" means noodle-maker, and the chef takes that seriously, sourcing Japanese wheat and offering both thin and flat noodles. The ingredients come from the local greengrocer and butcher. A Michelin Bib Gourmand, and the kind of place where regulars come back for the seasonal miso.
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Rank 29. Sennomago
Sichuan
A Chinese restaurant where the mapo tofu comes in three versions, because the chef considers the question of which doubanjiang genuinely unresolved. The menu leans Sichuan and Shanghai, seasoned with Chinese medicinal herbs and built around naturally grown vegetables from Oita. It reads like a wellness manifesto, but the food is the argument, not the branding. The Michelin Guide awarded it a Bib Gourmand.
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Rank 31. Le Monde Gourmand
French
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Rank 32. Seki Hanare
Japanese
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Rank 33. Shiosoba Jiku
Noodles
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Rank 34. Gigio
Italian
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Rank 35. Fiocchi
Piedmont Italian
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Rank 36. Maeshiba Ryoriten
French
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Rank 37. Jiyakiunagi Todoroki Hirasawa
Unagi Japanese
An eel restaurant tucked into a Meiji-era house right beside the Todoroki Station level crossing, where the kitchen grills unagi directly over charcoal without steaming first, the western Japanese way. That method coaxes out a smokier, more aromatic result than Tokyo-style preparations. The unaju sets are named for the Seven Lucky Gods, which is either charmingly esoteric or just the right amount of ceremony for a bowl of perfectly lacquered eel over rice.
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Rank 38. Quatre Vingt Douze
Contemporary French
A husband-and-wife French restaurant tucked above a Setagaya street, where the chef builds his menus around layering flavors and textures, fruits and spices used lightly to lift fish and meat dishes that always arrive with a proper sauce. The wife handles desserts, and the two run the room like a practiced duet. It seats just a handful, and the intimacy feels intentional rather than accidental.
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Rank 39. IL GiOTTO
Italian
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Rank 40. Kappo Yuichi
Japanese
A counter tucked into a Nishi-Ogikubo back alley, this kappo restaurant builds its menu almost entirely around vegetables, which sounds ascetic until the food arrives. The chef's approach follows the seasons closely, so the takiawase changes face as the year moves, cooling in summer and warming in winter. The room is quiet and unhurried, the kind of place where a small bowl of greens dressed in sesame sauce somehow asks nothing of you and delivers everything.
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Rank 42. L'ALCHIMIA ASTRATTA
Italian
The name translates roughly to "the abstract alchemist," which sets the tone for an Italian restaurant that takes its sourcing as seriously as its philosophy. Seafood comes from Uwajima, vegetables from Yachimata, and the chef's time in Emilia-Romagna shows up in handmade tortelli and tagliolini. It sits in a quiet Setagaya residential pocket, about as far from the tourist trail as you can get in Tokyo.