Craftale is a an upscale French restaurant. It was created by a young chef who trained in Paris, and then honed his skills at fine dining establishments around Tokyo. Dishes are made with fresh, seasonal ingredients with high marks for presentation. One Michelin star.
Meguro’s top choice for high-end French cuisine. For the ideal ambiance, this elegant restaurant is tucked away on the second floor of the château at Ebisu Garden Palace. Joël Robuchon has been awarded an impressive three Michelin stars.
Tenmasa is a tempura restaurant near the Naka-Meguro neighborhood. Meals are served in kaiseki-style courses, with the tempura as the highlight of the meal. The owner worked in his family’s tempura restaurant in Aichi for years before opening up his own shop in Tokyo.
Ryo specializes in unagi, a type of freshwater eel. There are many ways to prepare it, but grilled and seasoned unagi on a bed of fresh rice is a classic. At Ryo, the owner will choose the perfect sake to complement your dish. Unagi is especially popular in hot weather, but can be eaten at any time of year.
Masakichi, a small and local restaurant near Musashi-Koyama Station, is known for their delicious yakitori (grilled chicken skewers). They also make a decent bowl of ramen. Japanese-speaking ability recommended.
Check out CHINA MOON in Takaban for fine Chinese-style cooking. The chefs choose how to cook the dishes based on the ingredients and what methods would best bring out the flavor profile.
This tiny, inconspicuous restaurant specializes in obanzai, a way of cooking native to Kyoto. It’s characterized by fresh, seasonal ingredients, thoughtfulness, and lack of waste, all wrapped up in a balanced, healthy meal.