From hand-cut noodles at a legendary 130-year-old soba shop to a modern, Michelin-starred kaiseki restaurant serving foie gras and fried chicken, here’s where to eat in Tokyo.
Restaurants in Tokyo are known for shokunin, the people who focus on a single skill to the point of obsession. These chefs dedicate their lives to the smallest details of a cuisine: the optimal temperature for the oil when frying tempura, the perfect texture for sushi rice, the ideal sear on grilled unagi.
Though Tokyo is infamous for a few highly regarded spots that are impossible to get into without an introduction by a regular, visitors will find more than enough to love across the massive dining metropolis: a casual stand-and-eat noodle shop, sake-friendly sweets, a whole street dedicated to the local take on okonomiyaki, and more.and offers guided tours to markets in Tokyo. She is a graduate of the French Culinary Institute, a sommelier, and a shochu advisor.
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