From bargain ramen to haute cuisine, Tokyo’s dining scene continues to excite
and Nakiryu — have been awarded a Michelin star each, while a couple of hundred Bib Gourmand awards give a deserved nod to good-value comfort food such as soba noodles, tonkatsu cutlets and kare raisu . The latter, a weeknight staple in many homes, is thought to have arrived with the Japanese Imperial Navy, who may have encountered an adulterated version of Indian curries being eaten by British sailors.
Meanwhile, to sample a dish that’s little-known outside of Japan, pay a visit to the Ryogoku neighbourhood for chanko-nabe, the hearty hotpot eaten in large quantities by sumo wrestlers looking to bulk up. Or head to the Tsukishima district to try grilled monjayaki — the runny batter might not look appetising when first poured onto the hotplate, but it turns into a wonderfully addictive, savoury goo.
Beyond dining, Tokyo is also a great drinks destination, home to inventive mixologists like Hiroyasu Koyama, of Bar Benfiddich, and Shingo Gokan, of The SG Club. There’s also a well-established craft beer scene, which has a habit of adding a Japanese accent to imported styles , internationally acclaimed whisky and, of course, sake, brewed using centuries-old techniques.
The late chef and broadcaster Anthony Bourdain once said that if he had to eat in only one city for the rest of his life, if would be Tokyo. And once you’ve dined out in the Japanese capital, it’s hard to disagree. At Tapas Molecular Bar, art is the inspiration behind chef Kento Ushikubo's creative dishes, which feature Japanese ingredients such as wagyu beef.Fine dining restaurantsThe tapas-inspired fusion at this eight-seat counter restaurant in Mandarin Oriental, Tokyo lies somewhere between art and a science experiment. The menu changes seasonally but can include imaginative creations like smoked barbecue pork and sesame ash designed to look like a smouldering cigar.
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