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The Best Places to Eat and Drink in Japan

Eat + Drink, change section
  1. Rank 1176. Tokumaru

    Japanese

    The awards


  2. Rank 1176. Tokuo

    Japanese

    The awards


  3. The awards


  4. The awards


  5. Rank 1176. Tomita

    Japanese

    A white dining room where nearly every serving vessel once belonged to the chef's mentor, which tells you something about the philosophy before a single dish arrives. This is a quiet Japanese restaurant in Ningyocho where the cooking aims for honesty over flourish, though the seasonal tempura rice, inspired by the old tenbara style and finished as chazuke on a second helping, shows there's a personality behind the restraint.

    The awards


  6. Rank 1176. Torisho sai

    Yakitori Japanese

    A yakitori counter where the chef grills free-range Hinai-jidori chicken over both charcoal and wood flame, a combination you don't see often. The chicken is aged to concentrate its flavor before it ever meets the fire, and every skewer is built in an inverted triangle, which sounds fussy until you see it. The meal opens with a single skewer of breast meat, a quiet way of saying: pay attention to what's actually in front of you.

    The awards


  7. A kaiseki-style tasting menu built entirely around chicken, which sounds like a constraint until the courses start arriving. This intimate Ebisu spot moves from nori-wrapped breast and minced chicken spring rolls through wonton soup and char-grilled duck, closing with chicken bone broth over rice. The grill work is the standout, the birds scorched over high flame on a wire net rather than skewered. Nothing from the bird goes unaccounted for.

    The awards


  8. Rank 1176. Totoyoshi

    Japanese

    The awards


  9. The awards


  10. Rank 1176. TREMOLARE

    Italian

    A basement Italian spot in Nishi-Azabu where dramatic lighting falls hard on a stone-and-earth counter and the kitchen keeps going long after places upstairs have called it a night. The à la carte menu shifts with what came in that day, and the spread of appetizers and pasta is built for sharing, though full portions hold their own. The kind of room where a late dinner stops feeling like a compromise.

    The awards


  11. A menu of over a hundred dishes, and the house policy is that you order exactly what you want, in whatever quantity you please. This izakaya in Nakagyo-ku leans on fish, so tilefish arrives grilled or fried, mackerel as sashimi or rolled, and the sake pairings are taken seriously. Beef dishes hold their own on the side. The sheer range is the point, a crash course in how many directions Japanese cooking can go in one sitting.

    The awards


    Address
    84 Kannoncho, Nakagyo-ku, Kyoto, Kyoto 604-0821, Japan · Kyoto
    Hours

    Open now, until 10:30 PM

    Friday 5:30 PM–10:30 PM

    Reserve
    TableCheck
    Online
    Website
  12. The awards


  13. Rank 1176. TSURUTOKAME

    Japanese

    The awards


  14. Rank 1176. Uisane

    Japanese

    Sea bream over rice, a staple of Uwajima, anchors the menu at this quiet Japanese restaurant on the second floor in Kagurazaka. The chef grew up fishing with his grandfather in Ehime Prefecture, trained at a ryotei, then looped through Chinese and French kitchens before coming back to the food he always meant to cook. Ingredients from Ehime still do most of the talking, and the name itself translates roughly as "original intention."

    The awards


  15. Rank 1176. Unagi Tokito

    Japanese

    A prix fixe restaurant in Azabujuban devoted entirely to eel, where the chef's time cooking in Paris shows up as eel simmered in wine alongside the classical lacquer-box rice. The kabayaki arrives in a bun, the salt-grilled version gets yuzu-kosho and plum. It is a narrow obsession executed with a lot of range, and the kind of place that makes you realize how much had been left unexplored in a centuries-old tradition.

    The awards


    Address
    2F, 2-5-11 Azabujuban, Minato-ku, Tokyo, Tokyo 106-0045, Japan · Tokyo
    Hours

    Closes soon, 8:30 PM, in 11 min

    Friday Noon–2 PM, 6 PM–8:30 PM

    Reserve
    TableCheck
    Online
    WebsiteInstagram
  16. Rank 1176. UNE IMMERSION

    Modern French

    The awards


  17. The awards


  18. Rank 1176. Unkaku

    Japanese

    The name means cranes dancing in clouds, and the chef has built his Japanese dining room around that image and the Osaka principle of wasting nothing. The signature preparation simmers small sea bream whole in rapeseed oil, a nod to the canola fields that once surrounded a nearby temple, until even the bones are edible. It is a quiet, conviction-driven kind of cooking that would rather show you a philosophy than impress you with luxury.

    The awards


    Address
    1-18-17 Temma, Kita-ku, Osaka, Osaka 530-0043, Japan · Osaka
    Hours

    Open now, until 10 PM

    Friday 11:30 AM–2 PM, 5:30 PM–10 PM

    Online
    Website
  19. A kappo counter where the chef pairs seasonal fish with fruit in combinations that sound like a dare and eat like they were inevitable. The philosophy is that originality has to be earned through fundamentals, and the cooking shows it. Organic wines are chosen with the same care as the menu, which leans creative without tipping into spectacle. The room is small and personal, the way Osaka kappo tends to be.

    The awards


    Address
    1-14-15 Utsubohommachi, Nishi-ku, Osaka, Osaka 550-0004, Japan
    Hours

    Open now, until 11 PM

    Friday 11:30 AM–3 PM, 5 PM–11 PM

    Reserve
    TableCheck
    Online
    WebsiteInstagram
  20. Rank 1176. VANKA

    Japanese French

    The restaurant's name comes from an archaic Japanese word for tomato, a small fact that unlocks the whole project: French technique absorbed and made Japanese, the way the tomato was. On the tenth floor in Kitaaoyama, the kitchen folds dried bonito, miso, and charcoal fire into a French framework, serving soup in lacquerware bowls while traditional painting motifs line the open kitchen. It's a thoughtful, quietly confident dinner out.

    The awards


  21. Rank 1176. Varier

    French

    The awards


    Address
    2F, Nakanoshima Daibiru, 3-3-23 Nakanoshima, Kita-ku, Osaka, Osaka 530-6102, Japan
    Hours

    Closed now, opens Sat 11:30 AM

    Friday 11:30 AM–1 PM, 6 PM–7:30 PM

    Online
    WebsiteInstagram
  22. Rank 1176. VERT

    Japanese

    A tea-and-sweets counter on the second floor in Kagurazaka where the star of every pairing is the tea, not the other way around. The chef travels to the growers and picks the leaves himself, then builds a menu around regional character, anchored by yokan, a fruit jelly fermented until the sweet-sour balance lands exactly where he wants it. Bring patience and a willingness to drink slowly.

    The awards


  23. Rank 1176. Wa Asuka

    Japanese

    The awards


    Address
    4-3-15-2 Tomio Motomachi, Nara, Nara, Nara 631-0078, Japan · Nara
    Hours

    Closed now, opens Sat 11:30 AM

    Friday 11:30 AM–1 PM, 5:30 PM–8 PM

    Online
    Website
  24. Rank 1176. wabiya

    Yakitori Japanese

    The awards


  25. A Chinese restaurant where the wagyu is not a topping but the entire premise: "Wagyu Chugoku-sai" translates roughly to Chinese cuisine built around Japan's prized beef, and the prix fixe menu takes that literally. Char-grilled chateaubriand arrives folded into Peking duck pancakes, which is either a scandal or a revelation depending on your orthodoxy. The chef layers Japanese and Western technique over a Chinese foundation, letting the seasons steer the menu.

    The awards


  26. Rank 1176. Wakasugi

    Japanese

    Fermented eel, cured in-house with salt and rice bran, tells you something about the chef's patience and point of view. This is a quiet Japanese restaurant where lunch means a single omakase menu and evenings open up to à la carte, pulling between old-fashioned home cooking and something more inventive. The chef trained across ryotei, kappo, and catering, and that breadth shows in a menu where nostalgia and the occasional left-field idea sit comfortably at the same table.

    The awards


  27. Rank 1176. Wakiya

    Nouvelle Chinese

    The awards


    Address
    6-11-10 Akasaka, Minato-ku, Tokyo, Tokyo 107-0052, Japan · Tokyo
    Hours

    Closes soon, 9 PM, in 41 min

    Friday 11:30 AM–2 PM, 5:30 PM–9 PM

    Reserve
    TableCheck
    Online
    WebsiteInstagram
  28. The awards


  29. The awards


  30. Rank 1176. WASHOKU TOKU

    Japanese

    A Japanese restaurant near Murasakino where the à la carte format is a genuine philosophy, not an afterthought. The menu moves freely across seasons and registers, from sashimi dressed with green peppercorns to duck tenderloin cooked with a nod to yakitori tradition, and on to rice dishes in several forms. Portions flex up or down on request, which is a small courtesy that makes the whole meal feel like yours to arrange.

    The awards


  31. The awards


  32. Rank 1176. wavie

    French

    The name blends the Japanese "wa" (harmony) with the French "vie" (life), and the kitchen takes that fusion seriously rather than just decorating French technique with a few local garnishes. This prix fixe restaurant in Ukyo-ku builds its menu around Kyoto-area ingredients, with herb-fermented vegetables lending an earthy depth and wine-and-cream sauces keeping things clearly on the French side of the hyphen.

    The awards


  33. Rank 1176. xiang hua

    Chinese

    The awards


  34. A second-floor yakitori counter in Motoazabu built around a single obsession: Tamba-Sasayama chicken, raised locally and taken seriously. The chef pairs skewers with wine rather than beer or sake, and it works, particularly seared breast with Guérande salt and liver glazed with balsamic. The name translates loosely as a ray of sunshine on Darkness Hill, which is either poetic or a lot of pressure for a chicken restaurant.

    The awards


  35. The awards


    Address
    3-5-1 Minato, Chuo-ku, Tokyo, Tokyo 104-0043, Japan · Tokyo
    Hours

    Open now, until 10:30 PM

    Friday 6 PM–10:30 PM

    Online
    Website
  36. A basement yakitori counter where the chef's fixation on Kyotamba chicken shapes every skewer. Many pieces are wrapped in skin to draw out the fat's flavor, and the kitchen borrows moves from Japanese cuisine, marinating chicken in kombu broth or folding it into meatballs with takikomi-gohan rice. The cleverest trick: skewers laid over vegetables as they grill, the vegetables quietly soaking up everything dripping from above.

    The awards


  37. A yakitori counter where the chef ages free-range Kagoshima chickens before they ever hit the grill, coaxing out a depth you don't usually expect from a skewer joint. Beyond the standard salt and tare, he brushes each stick with a fragrant oil he makes himself. The menu weaves in soups and fried chicken dishes between rounds, and closes with rice from earthenware pots or a bowl of chicken broth ramen, which is a graceful way to end.

    The awards


    Address
    1-4-17 Tohei, Chuo-ku, Osaka, Osaka 542-0063, Japan
    Hours

    Closed now, opens 8:30 PM

    Friday 6 PM–8 PM, 8:30 PM–10:30 PM

    Reserve
    TableCheck
    Online
    WebsiteInstagram
  38. The awards


  39. Rank 1176. Yakitori Mochizuki

    Yakitori Japanese

    The awards


  40. Rank 1176. YAKITORI Moe es

    Yakitori Japanese

    The awards


  41. The awards


  42. Rank 1176. Yakitori Omino

    Yakitori Japanese

    A U-shaped counter wraps around a live charcoal grill at this yakitori counter near Oshiage, where the kitchen staff call out to each other like a well-drilled team. Chunky skewers of named-breed chicken go over high flame, and the chef leans toward salt over sauce, letting the meat do the talking. The room smells exactly like you want it to, and the skewers disappear faster than you planned for.

    The awards


  43. Rank 1176. Yassan

    Japanese

    Calabashes hang from the rafters here, a nod to the founding chef's habit of drinking sake from gourds, and the counter fills the moment the shop curtain goes up outside. This is a meat kappo, meaning an intimate counter meal built around beef offal and cuts, handled with quiet precision. Staff still call tongue "Zunge" and heart "Herz," a house code that traces back to the German physicians who were once its regulars and apparently never left.

    The awards


  44. Rank 1176. YAUMAY

    Dim Sum Chinese

    The awards


  45. Rank 1176. Yiwanshui

    Chinese

    The sign out front says "set menu" in Chinese, which tells you exactly what you're in for. Yiwanshui is a small Chinese home-cooking spot in Nishi-ku where the kitchen keeps the oil light and lets familiar ingredients do the talking. The lunch spread arrives as a colorful nine-dish appetizer platter, the kind of meal that feels restorative rather than showy. The sort of place where regulars stop thinking of it as a restaurant.

    The awards


  46. Rank 1176. Yoshitaka

    Oden Japanese

    Oden is Japan's great underestimated comfort food, and Yoshitaka treats it with the precision of kaiseki, serving each piece one at a time in its own distinct dish. The dashi here draws on Osaka's old kombu-merchant heritage, and toppings like dried kombu shavings or ground sesame nudge familiar flavors somewhere new. The meal closes with ramen or peppered rice in the Edo style, which is a satisfying way to end something that never quite announces itself as a special occasion dinner but quietly is.

    The awards


  47. The awards


  48. Rank 1176. Youshoku Ogata

    Yoshoku Japanese

    Yoshoku, the old Western-influenced Japanese comfort food, gets counter-style kappo treatment here, with the chef cooking and chatting in equal measure. Deep-fried horse mackerel, hamburger steak, and sautéed pork are the crowd pleasers, but the sauces carry the fingerprints of a French kitchen. Ingredients travel in from a Shiga butcher, a Shizuoka fishmonger, and a Kyoto farmer, which is a lot of logistics for what is, lovingly, a plate of comfort food.

    The awards


  49. Rank 1176. Yugetsu

    Japanese

    The menu arrives handwritten in the chef's own brushwork, which sets the tone for an izakaya that takes its craft seriously without losing the easy warmth the format demands. Seasonal sake pairs naturally with dishes built around small surprises, and shochu comes blended and rested before it reaches you. The vessels are made by artisans, the service is run by a couple who clearly communicate, and the name, meaning glaze and moon, says the rest.

    The awards


  50. A Sichuan-rooted restaurant in Nogizaka where the restrained seasoning is a philosophy, not an oversight: the chef pulls back on the heat so the farm-direct vegetables can actually say something. The name means "ties" or "connections," and that idea runs through everything, from the producers supplying the kitchen to the warm-hearted front-of-house who makes the room feel like someone's home. Seasonal menus keep honest time with the Japanese calendar.


    Address
    1-23-12 Minamiaoyama, Minato-ku, Tokyo, Tokyo 107-0062, Japan · Tokyo
    Hours

    Open now, until 11 PM

    Friday 11:30 AM–3 PM, 6 PM–11 PM

  51. Rank 1176. Yuyu

    Japanese

    Sashimi arrives with Daitokuji natto instead of soy sauce, which tells you something about the kitchen's appetite for a quiet left turn. Yuyu is a Japanese dinner restaurant named for a phrase about living free of worldly cares, and the format follows through: à la carte only, no rush. Beef tongue comes in a white miso that resembles a stew, and the final course lets you pick your own ending, rice, noodles, curry, or otherwise.

    The awards


  52. Rank 1176. Zucchero

    Seafood Italian

    The awards


  53. Rank 1653. pizza marumo

    Tokyo-style Pizzeria

    The charred crust here pulls like freshly grilled mochi, which tells you something about where this pizza fits in the world. It's a sit-down pizza restaurant in Ebisu run by a chef who came up in traditional Japanese kitchens and decided neither Naples nor Rome quite covered what he was after. The menu runs from familiar classics to pies topped with katsuobushi or soy-marinated tofu, where the comfort is Japanese even when the shape is Italian.



  54. Rank 1654. MASSIMOTTAVIO

    Italian Pizzeria

    Anime figurines and actual artwork line the walls of this two-floor pizzeria in quiet Eifukucho, a neighborhood that feels a world away from central Tokyo. The chef, Massimo, has spent decades making pizza in Japan and the pies here run generously sized, which is its own kind of statement in this city. Italian wines and a full menu of pasta, secondi, and desserts round things out for anyone who arrives hungry enough to go the distance.


    Address
    4 Chome-4-4 Eifuku, Suginami City, Tokyo 168-0064, Japan · Tokyo
    Hours

    Open now, until 10 PM

    Friday 11:30 AM–2:30 PM, 5:30 PM–10 PM

    Online
    WebsiteInstagram
  55. Rank 1654. Pizzeria da Ciro

    Neapolitan Pizzeria

    Tucked between temples in Sakyo Ward, this Neapolitan pizza spot is run by a chef who trained in Naples and sources his ingredients strictly from Campania. The pies run larger than the Japanese norm, soft and light in the way that only a wood-fired dough done right can manage. The room is small and familiar, the staff attentive, and an Italian beer alongside is not a bad idea. It ranked 36th in 50 Top Pizza Asia-Pacific.


  56. Rank 1654. TONCINI

    Pizzeria

    An Italian chef running a proper Italian restaurant in snowy Tomakomai, and yet the pizza is built around Hokkaido's local produce rather than any nostalgic recreation of the homeland. The dough is soft and the menu runs well past pizza into pasta, secondi, and Italian desserts, with a wine list that spans the whole peninsula. It ranked 49th on 50 Top Pizza's Asia-Pacific list, which is an unexpected thing to say about a town famous for its snowfall.







  57. Rank 1661. graf

    Coffee







  58. Address
    106-2 Yaoyachō, Nakagyo Ward, Kyoto, 604-8072, Japan · Kyoto
    Hours

    Closed now, opens Sat 9 AM

    Friday 11 AM–6 PM

    Online
    Instagram



  59. The roasting happens on-site, so the smell hits you before the door does. This specialty coffee cafe from the Australian-born Single O group sits in Ryogoku, a neighborhood better known for sumo than pour-overs, which gives it a pleasantly unpretentious edge. The space is spare and deliberate, the kind of room that makes you want to sit quietly and pay attention to what's in your cup.


  60. A towering Mahlkönig grinder dominates the counter of this quiet Tomigaya coffee bar, which is the whole thesis statement in one piece of equipment. The room looks too spare to sit in until you realize it isn't, and then you stay. Single-origin espresso is the move, pulled with the kind of unhurried focus that makes the surrounding neighborhood noise feel irrelevant.






  61. Address
    Japan, 〒600-8487 京都府京都市下京区橘町31 · Kyoto
    Hours

    Closed now, opens Sat 7:30 AM

    Friday 7:30 AM–3 PM

    Online
    WebsiteInstagram

  62. Address
    2-chōme-16-3 Ginza, Chuo City, Tokyo 104-0061, Japan · Tokyo
    Hours

    Closed now, opens Sat 10 AM

    Friday 10 AM–5 PM

    Online
    WebsiteInstagram





  63. Address
    6 223 Koyamachō, Kita Ward, Kyoto, 603-8152, Japan · Kyoto
    Hours

    Closed now, opens Sat 9 AM

    Friday 9 AM–5 PM

    Online
    WebsiteInstagram

  64. Address
    17-7 Ikedachō, Kita Ward, Osaka, 530-0033, Japan · Osaka
    Hours

    Closed now, opens Sat 9 AM

    Friday 9 AM–6 PM

    Online
    WebsiteInstagram


  65. Address
    2-chōme-2-18 Edobori, Nishi Ward, Osaka, 550-0002, Japan · Osaka
    Hours

    Closed now, opens Sat 11 AM

    Friday 11 AM–7:30 PM

    Online
    Instagram






  66. Address
    51 Kameyacho, Shimogyo Ward, Kyoto, 600-8451, Japan · Kyoto
    Hours

    Closed now, opens Sat 9 AM

    Friday 9 AM–5 PM

    Online
    WebsiteInstagram


  67. Address
    1-chōme-2-2 Momoi, Suginami City, Tokyo 167-0034, Japan · Tokyo
    Hours

    Closed now, opens Sat 8:30 AM

    Friday 8:30 AM–7 PM

    Online
    WebsiteInstagram




  68. Address
    1-chōme-13-8 Hirano, Koto City, Tokyo 135-0023, Japan · Tokyo
    Hours

    Closed now, opens Sat 10 AM

    Friday 10 AM–5 PM

    Online
    WebsiteInstagram


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Eat Score

The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

    How we score →

    Drink Score

    The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

      How we score →

      Stay Score

      Four fifths of the score is the awards it's won, weighted by who gave them: a Michelin Key outweighs a listicle. The last fifth is where it is: the ranked places to eat and things to do around it, and how safe the country is. When you sort by what's nearby, distance from you changes the order, never the score.

        How we score →

        Do Score

        The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

          How we score →

          Best Place Score

          The Best Place Score rates the area around a point, not any one place. The places are 60% of it: the best of what's within reach, weighed by distance. The setting is the other 40%: how life goes in that country (how people rate their own lives, how long and how well they live, how safe they are) and what it's like right there (the air, and the weather). If the score looks low, we probably haven't found enough critics out here yet.

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