Teppanyaki is a Japanese cooking style that uses an iron plate and grills to cook streak, shrimp and other sorts of meat. The Michelin starred Ukai-tei, serves up elegant teppanyaki cuisine on flat grills right in front of the diners. The venue, which is located on the top floor of the Chanel building in Omotesando, has become famous for its steamed abalone, which begins the night alive before being steamed under a copper dome.
Bulgari Tokyo Restaurant
The 10-story Bulgari Ginza tower not only holds the largest Bulgari store in the world, but also the four storey Michelin starred restaurant, Bulgari Tokyo Restaurant. Based on the architectural designs of the Bulgari restaurant in Milan, designer Antonio Citterio has created an elegant dining experience with tall windows offering a beautiful view of the city. Expect fine Italian dining prepared with flair. Upgrade the mussel risotto to the truffle risotto for extra indulgence.
Umegaoka Sushi no Midori Sohonten
Found on the Umegaoka streets, this sushi counter offers affordable sushi lunch sets, featuring sushi, salad, chawanmushi and dessert. With eight locations across Toyko, Midori Sushi naturally has a venue in Ginza, Umegaoka Sushi no Midori Sohonten. They don’t take reservations, and it’s a popular spot, so arrive early to make the most of it. Alongside traditional sushi plates, they also serve grilled fish. Try the salmon roe and the sea urchin.
Andhra Dining Ginza
Looking for a taste of Southern India in Tokyo? Andhra Dining Ginza, offers a large menu of Indian specialties, both for vegetarians and meat lovers. It’s not quite as good as back home, but acts as an impressive approximation (the vegetarian samoas are particularly good) and comes highly recommended by both locals and travelers. The owner is from Adhra and tries to explain each of his perfectly spiced curries personally to diners.
Reservations for the 10-seat, Michelin starred Sushi Mizutani must be made at least two months in advance and in Japanese, but it’s worth it. Chef Mizutani has worked at both Yoshino and Sukiyabashi Jiro and offers customers the choice between incredible sushi or a mix of sushi and sashimi, all prepared with top-notch ingredients. His attention to detail is legendary, and everything has been beautifully prepared and presented, right down to the grains of rice. The mushi-awabi (steamed abalone) is a stand out dish.
Bird Land Ginza
You’ll need a reservation before heading to Bird Land Ginza; this upscale yakitori restaurant is deservedly popular for its grilled chicken served on skewers. As the name suggests, poultry is the main focus of the restaurant, with Chef Toshihiro Wada offering high quality bantam chickens as sashimi, grilled or even as liver pâté. Although there are other choices, customers are encouraged to try the signature yakitori with either beer or wine.
The fourth floor of an office building might not be where you would expect to find a three Michilin starred restaurant, but that’s exactly where Ginza Kojyu is located. The kaiseki menu, highlights Japanese cooking, using only seasonal ingredients. A perfect example of Asian haute cuisine, this restaurant serves up delicious dishes in a room divided by delicate traditional paper screens. There are plenty of other authentic touches, from the dishes on the menu, to the small rituals throughout the dinner; for example, Chef Toro Okuda suggests that sudachi juice salt should be delicately sipped between meals, to cleanse the palate. Reservations are difficult to obtain, but worth the wait.
Serving one of the best tonkatsu in Tokyo, Bairin has become popular for serving the breaded and fried pork cutlet in sandwiches and as a katsu don (placed on top of rice and finished with an egg). The restaurant was established in 1927, and was the first venue in Ginza to specialize in tonkatsu so they know what they are doing and have developed a winning formula. Seating is limited, with only 18 table seats available and 18 counter seats.
Bairin. 7 Chome-7-8-1 Ginza, Chuo, Tokyo 104-0061, Japan, +81 3-3571-0350
Skewered meats might not seem traditional components of a Michelin-starred meal, but that’s exactly how Rokukakutei earned theirs. Their yakitori is some of the best in the city, with top quality meats flavored and grilled to perfection. They offer a set course menu of 20 skewers, with different sauces and meats. Unlike other restaurants that serves rice, the chef bakes his own bread daily and offers that with his sticks instead.
Rokukakutei, Japan, Tokyo, Minato, Roppongi, 6 Chome−11-18, +81 3-5775-5020
After winning three stars from the Michelin Guide, and starring in a celebrated documentary, Sukiyabashi Jiro has become one of the most famous sushi restaurants in the world. It’s a tiny, unassuming spot, with only a few seats as the sushi counter, but the quality is phenomenal. Chef/owner Jiro and his team are renowned for their attention to detail, and for serving only the best fish, delicately flavored and prepared, and served individually as a set menu. Reserve way ahead.