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Imafuku
Imafuku is a 1 Michelin star restaurant in Tokyo offering shabu-shabu style hot pot with high quality wagyu beef made in Japan as well as sukiyaki style sirloin
http://www.kuroge-wagyu.com/if/top_j.html
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Ichita
Hidden away on a back street not far from Aoyama-dori and Gaienmae Station, Ichita is a purveyor of very serious, impeccably crafted and wonderfully seasonal Japanese cuisine, but feels disarmingly casual and open to newcomers – not least thanks to the jovial chef, who makes sure each and every one of his customers feels welcome.
https://www.tokyoichita.com
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Ichirin
Chef Mikizo Hashimoto is one jolly fellow – remarkably so, in fact, considering he works in Tokyo's unforgiving high-end restaurant world and puts in seemingly crazy hours to bring his customers an entirely new kaiseki experience every ten days.
http://mikizo.com
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Ichigo
Ginza-Ichigo in Tokyo is a Michelin 2-star Japanese restaurant where carefully selected ingredients turn into amazing dishes.
http://www.ginza-ichigo.com
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Ichi
Enjoy seasonal seafood fresh from the port and vegetables from the owner-chef’s parents’ home.
http://gm.gnavi.co.jp/shop/0117012602
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ICARO
This small restaurant feels bigger than it is, thanks to the large window, and it has a casual, trattoria-style atmosphere.
http://r.10pre.jp/icaromiyamoto/
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Ginza Ibuki
http://www.ginza-ibuki.com
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Hosokawa
For the best soba in Ryogoku, stroll past the Edo-Tokyo Museum from Ryogoku Station, cross Kiyosumi-dori and look for this wonderfully traditional shop in an alley on your right. The Michelin-starred Hosokawa serves up superb fare at very reasonable prices
http://www.edosoba-hosokawa.jp
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Honda
The dishes here are marked by creative and careful attention to arrangement and colour. While the menu is Italian-based, French techniques are also incorporated, and the owner-chef’s unique tastes are evident in the way serving dishes are used.
http://ristorantehonda.jp
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Hommage
As the name suggests, the humble owner-chef has a respectful attitude to everything. Using ingredients from all over the world, he identifies their unique characteristics and then prepares them using French techniques.
http://www.hommage-arai.com/index.html
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Hiyama
In 1935 a meat store opened a sukiyaki kappo restaurant on the 2nd floor of its building, built in the style of a tea-ceremony house.
http://hiyama-gr.com/kappou/
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Restaurant "Hishinuma" in Minato-ku, Tokyo
Owner-chef Takayuki Hishinuma’s goal is to ‘serve society through food’. While Japanese cuisine is the base, he combines it with creative Western-inspired dishes.
http://gm.gnavi.co.jp/shop/0117030602
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Hashimoto
An eel unopened at an Ishidobashi bridge, 3 minutes on foot from Edogawabashi Station in Tokyo. Since its establishment in Tenpo six years (1835), it has continued with the same place, the same taste.
http://www.unagi-hashimoto.jp
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Gentil H
The chef aims to create new French dishes that are light yet edgy and never weigh the palate down
http://www.gentil-h.com
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Fushikino
Fascinated by chanoyu culture from an early age, the owner is now a master of the Enshu school tea ceremony; he is also a sake taster and sommelier.
http://www.fushikino.com
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Fureika
The menu offers a large choice of Cantonese and Shanghainese dishes. Try the roast pork and Peking duck prepared by the specialist 'Grill and Roast chef'.
http://www.chuugokuhanten.com/store/fureika.html
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Florilege
Melding flair, precision, and premium local ingredients, chef Hiroyasu Kawate’s intricate 11-course tasting menu (six courses at lunch) is as bold and theatrical as his dining room, a 16-seat counter around a huge open kitchen.
http://www.aoyama-florilege.jp/en/
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Restaurant FEU
Something of a local institution, Feu opened in 1980 and has fought hard to stay on the cutting edge of Tokyo-style French cooking ever since.
http://www.feu.co.jp
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da olmo Italian Restraunt
Da Olmo. The chef faithfully reproduces simple local cuisine from Northern Italy.
http://www.da-olmo.com
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Craftale
There's a new generation of chefs emerging in Tokyo. ... Otsuchihashi is making waves at his cutting-edge Nakameguro restaurant, Craftale.
http://tables.jp.net/craftale/
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ときのもCiet et Sol
Ciel means 'sky', and Sol means 'land' and the concept here is natural cuisine.
http://www.tokinomori-nara.jp
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Chez Olivier
The Bordeaux-born chef came to Japan as a Cordon Bleu instructor after working as sous-chef at La Tour d'Argent in Paris.
http://www.chezolivier.co.jp
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Bulgari Tokyo Osaka Restaurants
The Bulgari restaurant in Tokyo offers an original interpretation of traditional Italian cuisine in an elegant yet informal atmosphere.
https://www.bulgarihotels.com/en_US/tokyo-osaka-restaurants/tokyo/il-ristorante
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Chemins
For authentic French flavours in residential Gohongi, look no further than this small and comfy eatery.
http://www.chemins.jp
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Bird Land
Bird Land Ginza is a grilled chicken restaurant which was awarded one star by Michelin in 2010, and is the first star-holder of its kind.
http://ginza-birdland.sakura.ne.jp
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Bird Court
Bird Court is a Michelin 1-star restaurant in Tokyo that serves yakitori, delicious Japanese grilled chicken (gamefowl).
http://birdcourt.com
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Benoit Tokyo | Alain Ducasse
In one of Tokyo’s trendiest neighbourhoods, Alain Ducasse has made of Benoit a "refuge where time stands still"… Benoit is the ideal location to discover "the regional identity and diversity of Frances’ produce" : the food served here is traditional, sophisticated and full flavoured, set in a recreated typical bourgeois house with classic wood.
http://www.alain-ducasse.com/en/restaurant/benoit-tokyo
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Azure45
Enjoy the flavorful fusion of French and Japanese cuisine at Azure 45, one of the premier Michelin star French restaurants in Tokyo.
http://www.ritzcarlton.com/en/hotels/japan/tokyo/dining/azure-45
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Aroma Fresca
This 20 seat restaurant, in the Ginza since mid 2010, was previously in Azuba-Juban in Mianto-ku, originally having opened in May 1998.
http://www.aromafresca-afsa.com
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Amber Palace
From Peking duck to dim sum, the latest fine dining outpost of the same restaurant management group known for its Michelin-starred Fureika in Ginza.
http://www.palacehoteltokyo.com/restaurant/amber_palace.php
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Ginza Adachi Naoto
You’ll be greeted by the smiling owner-chef at this cosy little restaurant. The hassun features small quantities of distinctive items, and the elegant dashi brings out the flavour of the ingredients.
http://www.ginza-adachi.jp
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Abysse
For a new, high-end restaurant with a young, unsung chef, Abysse certainly has picked a less-than-obvious location.
http://abysse.jp
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Abe Food & Bar
Tempura, rice bowls & curries share the menu with sushi at this Japanese eatery & bar.
http://www.abefoodbar.com
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