Pictures from introduction only Kawamura steakhouse, which is known for one of the most difficult reservations in Tokyo. It was the season of Alba truffles in October, but we decided to go for the “student” menu, which still cost us around ¥100 000 per head without wine. Full review here.

Images from my visit to Sushi Sugita last October. Some older articles I’ve written about Takaaki Sugita can be found here, here and here. He is a sushi master with a soul, who never ceases to evolve and is definitely my favourite.

Many thanks to Mrs Mimi Kobayashi, my “fixer” and interpreter, who made this interview happen. Mimi-san can be your best guide in Tokyo! https://www.instagram.com/kobayashimimi2/ Yukitaka Yamaguchi is, without any doubts, a very important man at Tsukiji market and one of the most fascinating people I’ve ever met in Tokyo. If…

I first discovered Hoshino Resorts’ riverside Hoshinoya Kyoto a few years ago while filming “Foodies: the culinary jet set” documentary. Set in a century-old renovated villa against the backdrop of Arashiyama district’s leafy forests, this updated ryokan (guesthouse) is a haven of peace and traditional Japanese hospitality. Since then, I…

On my last trip to Japan, I had the rare opportunity to dine at été, the invitation-only restaurant owned by Natsuko Shoji, a young and talented Japanese chef. I discovered her on social media through colourful snapshots of her cakes, which are inspired by iconic fashion accessories like the quilted…

Saito tabelog.com/en/tokyo/A1308/A130802/13015251/ Sugita tabelog.com/en/tokyo/A1302/A130204/13018162/ Mitani tabelog.com/en/tokyo/A1309/A130902/13042204/ Sukiyabashi Jiro tabelog.com/en/tokyo/A1301/A130101/13002260/ Hashiguchi tabelog.com/en/tokyo/A1308/A130801/13134517/ Hatsunezushi tabelog.com/en/tokyo/A1315/A131503/13017742/ Amamoto tabelog.com/en/tokyo/A1314/A131401/13196420/ Arai tabelog.com/en/tokyo/A1301/A130101/13188186/ Sawada tabelog.com/en/tokyo/A1301/A130101/13001043/ Sushi Sho tabelog.com/en/tokyo/A1309/A130902/13000852/ Kimura tabelog.com/en/tokyo/A1317/A131708/13026584/ Harutaka tabelog.com/en/tokyo/A1301/A130103/13032283/ Kiyota tabelog.com/en/tokyo/A1301/A130101/13070238/ Ichikawa tabelog.com/en/tokyo/A1317/A131715/13140619/ Sushi Sho Saito tabelog.com/en/tokyo/A1308/A130801/13023988/ Daisan Harumisushi tabelog.com/en/tokyo/A1301/A130103/13002140/ Takamitsu tabelog.com/en/tokyo/A1317/A131701/13128483/ Tokami tabelog.com/en/tokyo/A1301/A130103/13155234/ Namba tabelog.com/en/tokyo/A1319/A131905/13127515/ Miyaba tabelog.com/en/tokyo/A1314/A131401/13019499/ Sushi Yoshitake tabelog.com/en/tokyo/A1301/A130103/13024076/ Takumi Shingo…

Matsukawa tabelog.com/en/tokyo/A1307/A130701/13124391/ Quintessence tabelog.com/en/tokyo/A1314/A131405/13159567/ Sushi Saito tabelog.com/en/tokyo/A1308/A130802/13015251/ Sugita tabelog.com/en/tokyo/A1302/A130204/13018162/ Kyoaji tabelog.com/en/tokyo/A1301/A130103/13002887/ Shinohara tabelog.com/en/tokyo/A1301/A130101/13200949/ L’Effervescence tabelog.com/en/tokyo/A1306/A130602/13116356/ Restaurant LEquateur tabelog.com/en/tokyo/A1307/A130702/13121866/ Sugalabo tabelog.com/en/tokyo/A1307/A130704/13182678/ Pellegrino tabelog.com/en/tokyo/A1303/A130302/13072775/ Choyo tabelog.com/en/tokyo/A1301/A130103/13172920/ Hoshino tabelog.com/en/tokyo/A1301/A130103/13136847/ Esquisse tabelog.com/en/tokyo/A1301/A130101/13142530/ Tomura tabelog.com/en/tokyo/A1308/A130802/13005027/ Kohaku tabelog.com/en/tokyo/A1309/A130905/13049130/ CHIUnE tabelog.com/en/tokyo/A1301/A130101/13203796/ Sukiyabashi Jiro tabelog.com/en/tokyo/A1301/A130101/13002260/ Mitani tabelog.com/en/tokyo/A1309/A130902/13042204/ Sato Buriand tabelog.com/en/tokyo/A1319/A131905/13159782/ Furuta tabelog.com/en/tokyo/A1313/A131301/13176780/ Kabuto tabelog.com/en/tokyo/A1305/A130501/13016660/ Hashiguchi tabelog.com/en/tokyo/A1308/A130801/13134517/ Morikawa tabelog.com/en/tokyo/A1308/A130801/13002772/…

The One story ephemeral restaurant kaiseki dinner by Zaiyu Hasegawa was served on the trays of this stunning bento box, produced by Taiichi Kirimoto, 7th generation designer, producer and owner of Wajima Kirimoto lacquerware company. (in business since the 1700s!). The pale yellow wood has been coated with room temperature…

After working for Joël Robuchon for 16 years in Paris, New York and other cities, Yosuke Suga came back to pursue his career in Japan. He has participated in Iron Chef Japan and now runs a restaurant, open only on those days he decides to open. Apart of the difficult…

As Tabelog has greatly improved its English version, you can easily see the whole of Tokyo’s best sushi list directly on the website. I have listed the top 15 as for today nonetheless, and, while Saito and Sugita have still kept their top positions, it’s Sukiyabashi Jiro that has ascended…