From a small, authentic sushi bar to a hidden ramen restaurant, there are plenty of traditional restaurants to fill your Tokyo food itinerary. Savouring the capital's culinary scene, however, won't be complete without a trip to a fine dining restaurant—the best of which focuses on using prized ingredients throughout Japan. Here, we've highlighted the top fine dining restaurants in Tokyo that serve both local and seasonal Japanese ingredients in new and exciting ways.
The eponymous restaurant of chef Yoshihiro Narisawa champions "Innovative Satoyama" cuisine, a style conceived of by the chef himself. This cuisine employs the philosophy of taking only what resources are necessary, placing sustainability and seasonality at the forefront. Chef Narisawa sources ingredients directly from Japanese producers himself; he is considered one of the first chefs to do this practice in the capital. Before opening Narisawa, he ran a restaurant in Kanagawa, prior to which he spent eight years working for some of the best chefs in Europe, including Paul Bocuse, Fredy Girardet and Joel Robuchon. Complementing his 15-year-old restaurant Narisawa is Bees Bar, an intimate space that follows the same nature-centric ethos.