Tokyo Casual Dining

Vincent Tan: Very popular oden restaurant. Better make a booking

Vincent Tan: One of the coolest restaurants in Ginza. Eclectic selection of dishes - the owner cooks what he likes

Vincent Tan: Everything on the menu has anago in it - if eel is your thing, this is the place to be!

Vincent Tan: Niku no Mansei is a 10-storey ode to beef. Each level has a different restaurant cooking beef in a different way.

Tamara Eelsing: Do you like Fish???

Vincent Tan: Champion yakiniku serves top grade wagyu

Vincent Tan: Yamariki is an izakaya serving in pork and beef offal. Famous for cow intestine nokomi. 

Vincent Tan: Shimahei serves soba kaiseki

Vincent Tan: Tamawarai serves soba. Very highly ranked on Tabelog in the area. http://tabelog.com/tokyo/A1306/A130601/13129390/

Vincent Tan: Ushigoro Bambina is the top rated yakiniku restaurant in Ebisu. Open 5pm - 12am http://tabelog.com/tokyo/A1303/A130302/13144971/

Vincent Tan: Kotaro is an izakaya that opens till 2am. Good ratings. They start taking reservations from 1.30pm exactly a month in advance 

Vincent Tan: Sanchokuya Taka is a fish restaurant. Very well regarded on Tabelog. http://tabelog.com/tokyo/A1303/A130301/13008327/

Shoichi Toyama: Try the 野菜ボイル焼き(Vegetable Voiled) - ふー！

Vincent Tan: Toritama is an amazing yakitori place buried in Shirogane. http://tokyofood.blog128.fc2.com/blog-entry-87.html

Vincent Tan: Shinobu specialises in grilled tongue http://tabelog.com/tokyo/A1309/A130902/13000943/

Vincent Tan: Wasousaku Ta is a highly rated little izakaya serving eclectic creative cuisine http://tabelog.com/tokyo/A1316/A131601/13034770/

Vincent Tan: Tonkatsu Yamaichi is highly regarded http://tabelog.com/tokyo/A1310/A131002/13042246/

Vincent Tan: Obana is the highest rated unagi restaurant in Tokyo on Tabelog. http://tabelog.com/tokyo/A1324/A132401/13003509/

Vincent Tan: Ginza Shimada is a standing dining bar. The chef used to work at Azabu Yukimura. Closed Sun http://tabelog.com/tokyo/A1301/A130101/13136359/

Vincent Tan: Bakuro is an izakaya specialising in horse meat. Closed Sun http://tabelog.com/tokyo/A1303/A130302/13047405/

Vincent Tan: Yakitori Shinka has good initial reviews on Tabelog http://tabelog.com/tokyo/A1307/A130701/13134990/

Vincent Tan: Yakiton Mako-Chan has been serving up pork and offal for 4 decades http://tabelog.com/tokyo/A1301/A130103/13013152/

Vincent Tan: Hyotanya serves a great unagi lunch set right behind Matsuzakaya in Ginza. http://tabelog.com/tokyo/A1301/A130101/13007799/

Vincent Tan: Hyotanya in 1-chome only serves the unagi rice set http://tabelog.com/tokyo/A1301/A130101/13002434/

Vincent Tan: Ushigoro is a well regarded yakiniku restaurant http://tabelog.com/tokyo/A1307/A130701/13124592/

Vincent Tan: Giro Giro Kagurazaka is the Tokyo outpost of the cult Kyoto kaiseki restaurant. 4500 yen for a kaiseki set dinner is a tremendous deal. http://tabelog.com/tokyo/A1309/A130905/13162293/

Vincent Tan: Sakanaya Gabu is an izakaya known for its uni hotpot http://tabelog.com/tokyo/A1307/A130701/13094750/

Fuyuhiko Takaya: Here is famous duck pod restaurant in Tokyo which  offers duck broth ramen on only TUE & THU at lunch time. Do not miss it out !! ランチは火木のみ。客は女性が多く回転悪い。一巡目が終わりサラリーマンが昼休み前の11:50-12:00が並びの少ないスウィートスポットか? 続きを読む

Vincent Tan: Tonkatsu Marugo is one of the best tonkatsu in town - near Akihabara http://tabelog.com/tokyo/A1310/A131001/13000379/

Vincent Tan: Nakamura Shokudo is a popular izakaya http://tabelog.com/tokyo/A1308/A130801/13127232/

Vincent Tan: Namikibashi Nakamura is an excellent high end izakaya http://tabelog.com/tokyo/A1303/A130301/13059986/

Vincent Tan: Yorozuya Okagesan is a very highly rated izakaya. Reservations essential http://tabelog.com/tokyo/A1309/A130903/13025617/

Vincent Tan: Wasa is a very highly rated Sichuan restaurant http://tabelog.com/tokyo/A1317/A131702/13091042/

Vincent Tan: Isegen serves one dish - anko nabe. Almost 200 years old. http://tabelog.com/tokyo/A1310/A131002/13000338/

Vincent Tan: Dote no Iseya is an ancient tempura store. Hearty meals for working class. http://tabelog.com/tokyo/A1324/A132401/13003745/

Vincent Tan: Sasuga is a well-regarded modern soba restaurant

Vincent Tan: Namaiki is a very highly rated yakiniku restaurant near Akihabara http://tabelog.com/tokyo/A1311/A131101/13165294/

Vincent Tan: Matagi specialises in wild boar and other game. Famous for the wild boar hotpot. http://tabelog.com/tokyo/A1307/A130701/13042734/

Vincent Tan: Torishige is a highly rated kushiyaki restaurant specialising in beef and pork 続きを読む

Vincent Tan: Akitaya is a little izakaya specialising in skewers and offal http://tabelog.com/tokyo/A1314/A131401/13001499/

Vincent Tan: Manten specialises in all kinds of offal http://tabelog.com/tokyo/A1304/A130403/13106361/

Vincent Tan: Tatsuya is a yakitori restaurant that opens for breakfast http://tabelog.com/tokyo/A1303/A130302/13113927/

Vincent Tan: Yakiniku Champion has a branch in Haneda! Open 8am.

Vincent Tan: Rikyu is a Sendai grilled beef tongue store. Open 7am for breakfast http://tabelog.com/tokyo/A1302/A130201/13119727/

Vincent Tan: Chikuyoutei is a very popular unagi restaurant. Prepare to queue during lunchtime. 続きを読む

Vincent Tan: Warayakiya cooks on burning straw. Counter seat recommended. 続きを読む

Vincent Tan: High end izakaya 続きを読む

Vincent Tan: Nakamenoteppen is an izakaya specialising in grilled fish 続きを読む

Vincent Tan: Aji no Nakamura is a high end izakaya. 続きを読む

Vincent Tan: Uoshin Nogizaka is an izakaya specialising in seafood. Lots of foreigners here because it's next to Roppongi. Good vibe. English spoken. Best to make a reservation because it can get packed.

Chris Chen: Yakitori is out of this world. Just insane. The chef is super nice and welcoming.

Vincent Tan: Known for grilled fish

Vincent Tan: Tonta just won top tonkatsu restaurant on Tabelog for 2016

Gerry Dy: This place is amazing. Best yakitori I've ever had. Reba was incredibly plump and charred but still perfectly cooked. Bonjiri was intensely fatty, crispy, and smoky all at the same time.

melody ju: The unagi rice was seriously die-for.Really large portion of unagi over rice, the sauce is so good. I am not a rice lover but i finished all the rice- abaorbed all the essence and flavour from unagi. 続きを読む

Vincent Tan: Ginza branch of the excellent Kan izakaya http://tabelog.com/tokyo/A1301/A130101/13038540/

Paul Baron: Great local soba place in Nishiazabu. Cosy but high quality. Try the traditional sweet store next door.

Tracy Brown: only one choice, it's called Edomaetendon, a bit pricey as return for top quality seafood 😋😋👍

Vincent Tan: Old tempura restaurant - been in operation for well over a century

Vincent Tan: Tempura here is flavoured with salt instead of sauce

Vincent Tan: Very highly rated izakaya https://tabelog.com/tokyo/A1313/A131302/13002239/

Vincent Tan: Izakaya specialising in chicken

Anya Chambers: Get a seat around the kitchen and order the mackerel.

Charles Chen: Butagumi is a place of discovery. The menu is an encyclopedia of pork from Japan and other parts of the world. Feel free to ask for advice as English is easily spoken here. Narrow it down and enjoy.

Alex Fish: They have an English menu for those who don't speak/read Japanese. The staff are also extremely friendly and the food is delicious.

Manuel Bally: Great tonkatsu restaurant with an amazing service and the waitress was speaking an perfect English. She gave us really good advices and was always there if we needed something.

Feridun Findik: If you want to eat here Oyakodon, which is only available lunch, you can be latest on line 1 pm latest.

Vincent Tan: Very popular yakiton place

Vincent Tan: Good yakitori restaurant serving torisashi http://jtim.es/5vPr304gNA0

Vincent Tan: Hot yakiniku restaurant just won 2017 Tabelog Gold Medal https://tabelog.com/tokyo/A1310/A131004/13160962/

Joe Nixon: It's fun watching the tofu be made at your table, but the tofu by itself has a very subtle flavour, & not many of the extras are vegetarian. The aubergine wrapped in tofu skin was very nice but small.

Vincent Tan: Shabu shabu restaurant with a very hearty course

Vincent Tan: The chef trained at the legendary Torishiki before setting up his own restaurant. He more than lives up that heritage.

Vincent Tan: Small restaurant specialising in different types of Japanese steamed rice https://tabelog.com/tokyo/A1303/A130302/13049538/

JK: Filming location for a Japanese variety show SmaSTATION(スマステーション) on 28 November 2015. Ranking number 7 best local pot(鍋). The recommended goods is Sakura Pot with is horse

Tarotaro3 Tarotaro: 極上とんかつ ¥2,500 を注文すべし

Chiaki Miyake: 最後のチョコレートが楽しみ！

Vincent Tan: New restaurant serving Uwajima cuisine

Gerry Dy: Awesome horumon spot. Get omakase.

Akira Matsuzaki: 朝5時までやっているので、深夜族にはありがたいお店。すごくおいしいわけじゃないけど、仕事はしっかりしてるので気軽に使い易い。0時頃は満席のことが多いので注意。

Alexander Kwong: This stylist Japanese restaurant is surprisingly good. There are three dinner sets to choose from and be sure not to chew on the towel tablet provided. The atmosphere is relaxed and vibrant.

Fanny Ma: Sea urchin wrapped by beef is no-brainer. Ask for recommendations (osusume) if you don't speak Japanese.

Nicole Serratore: No English menu but the lovely ladies who run it were patient and just brought us delicious things to eat. Top-rate sashimi and tempura. 1 of the best places we ate in Tokyo. Unassuming and casual

Arjan Timmermans: Enjoy delicious soba noodles in a low-key, casual environment. It reminded me of having dinner in a living room. Try the citrus soba. Delicious. Highly recommended.

Angela Liu: Try the authentic cold soba with noodles with some amazing tempura!

Larry De Las Penas: Request for a counter seat... get tempura pieces as soon as they leave the fryer

Jessica: Amazingly fresh seafood at an extremely good price. This was probably one of my top 3 favorite meals in Japan! There's no English menu, so I just ordered the set. It did not disappoint.

Vincent Tan: Chateaubriand Shabu Shabu is not to be missed!

flying feliz: Famous yakiniku restaurant!

T: Only one and awesome choice. Unagi! The staff is super friendly and helpful. It's best to make a reservation.

nimoji peiton: 超有名店。いつも満員。大人数ではなかなか入れません。看板メニューの鶏の唐揚げは店頭でテイクアウト出来ますので、注文しておき他に立石のお店をはしごして、後から取りにいくのも良いのでは？決して酔っぱらって、もってかえるの忘れないようにね！

takashi tonegi: The 居酒屋！王道です！

Vincent Tan: Izakaya with a focus on shellfish

AussieInJapan Aussieinjapan: Changing daily lunch menu offering about 4 choices between meat, chicken & seafood Japanese dishes. Reasonably priced too. I'll be back!!

Vincent Tan: The rare izakaya that opens in the daytime

JK: Filming location for drama Kodoku no Gourmet (孤独のグルメ) in series 4 episode 12. The shrimp fritter and fried onigiri were on show

Vincent Tan: Famous for the motsu nabe. Reservations not easy

Ravi Mexico: Jo gai don. Fish over rice. Basement location

Vincent Tan: Serving every part of the maguro - including many not commonly found

Vincent Tan: No reservations for lunch - fantastic value. Reservations for dinner - under 10000 yen

Agatha Yu: ここのボタンエビが美味しすぎる。要約ある。Great mid range priced sushi. Omakase only 😘

Kailey L.: Extremely fresh Hokkaido's speciality sashimi bowl. Sea urchin was creamy and gushes with sea water flavour; one bite into the toro and it melted in my mouth. Highly recommend here.

Vincent Tan: Doromamire is a good yakitori place http://tabelog.com/tokyo/A1309/A130903/13116757/

Cecilia Frankel: OMG. Amazing sushi for a reasonable price. It's on the second floor and if you want the best experience, ask to be seated in the family room (floor seating). DO try all sorts of tuna.

Zeke Koch: Great angry fish. Even better scallops. Skip the dessert.

Vincent Tan: Sister restaurant to award-winning Kamachiku in Asakusa

Vincent Tan: Roast beef is not on the menu - must order

Vincent Tan: Thick-sliced tongue has to be preordered.

Vincent Tan: Small 12-seater with good yakitori, behind Shinjuku Toho Bldg

Vincent Tan: The oysters are the speciality... not to be missed. Awesome

Yezi E B: One of the best Milt dishes I've ever had

Mette Schou Andersen: Lovely little gem with impeccable service and well-prepared, tasty food. They offer a tasting menu and have a great wine list too

Vincent Tan: Old mizutaki specialist with ample seating

Vincent Tan: 3rd generation unagi restaurant with generous portions

Richard Foo: With 7 generations of expertise on Inawiwa Udon, wyou're guaranteed a gastronomic experience here. The noodles is as smooth & silky as a baby's bottom. The tamago and Oyakodon are also tops. Superb!

Vincent Tan: This place is famous for the mapo tofu

Cooper Smith: A can't miss Yakitori meal in Tokyo. Beef, chicken, and chicken meatballs are 9/10. The ginkgo nuts are 10/10. But the cheese stuffed, bacon wrapped green peppers are 11/10

Vincent Tan: Opened by an apprentice of Mikawa Zezankyo. Very good CP. Reservations https://fukuan.owst.jp/

Vincent Tan: Good yakitori in Shinjuku

Vincent Tan: Izakaya specialising in oysters

Fuyuhiko Takaya: This is the famous eel eatery in town. The eatery offers eel skewers from various parts e.g. liver. Just say "Roppon set kudasai". Price is about 2000 yen for 6 eel skewers and a large bottle of beer.

Vincent Tan: Might be the best kushiyaki in Japan

Vincent Tan: Genghis Khan made with Japanese lamb and mutton

Vincent Tan: Kushiyaki restaurant - order tsukune

Vincent Tan: Chicken in every way imaginable - including raw

Jade Roland: The best yakitori I've had so far in my life. Friendly chefs and amazing food.

Kenjiro Nakajima: どれも美味しいですよ。お値段高めですが…

ιηɠσ: Horse is the name of the game! If you in it for fine horse sashimi, this is the place to be.

Jenkin A.: Best one in the complex. Amazing beef sushi (yes you read that right) super tender and delish

Vincent Tan: One of the best tonkatsu in town

Vincent Tan: Good unagi takes time. Prepare to wait at least half an hour

Vincent Tan: This bar is famous of the katsu sando

Dan Harrison: They really went out of their way to make us tourists feel welcome. The tonsatsu here is amazing, the texture unlike anything I've ever had

Vincent Tan: Hot yakitori restaurant opened by an alumnus of the infamous Torishiki

Bryan L: Bonsai Parfait!

grin5: 2014年12月3日オープン。若手マスターはイタリア料理出身。

Vincent Tan: Tonkatsu omakase course available?!

Annie Wu: There are like 10 yakitori restaurants on this floor and they are very similar. Recommended by local Japanese. There was unfortunately no English menu and so we ordered by pointing at the pics on menu

Juu Riiii: ローストビーフ、春菊のサラダ、レバニラ、タンとハツのロースト

caon: ７本、１０本のおまかせ焼き鳥かお好みで☆東京鶏飯と白レバーゎ外せません

Dan: Exceptional, michelin starred, soba that's very reasonable. The tempura here is also phenomenal.

Vincent Tan: Highly rated soba restaurant

Jessica Jo: Try the chicken sashimi!

Fuyuhiko Takaya: Enjoy a duck pot ! The main restaurant is located at Fukuchiyama, Kyoto pref. After payment for dinner, this restaurant gave us a 1000 yen (per one person) discount coupon for a duck pot.

Vincent Tan: Decadence in beef. The best yakiniku ever. Worth every bit of trouble to procure a reservation here. Do not eat the whole day before coming here

Alia Alawi: For appetisers try their "Japanese beef" and shrimp dumplings. For the main course the scallop with Chinese spices is a must. It is soooo deliciouse.

Yasmeen Al-Mousa: Rabbit meat and fried bread

Moena Hayasaka: 多くの人が特製ロースをオススメしてますが、ヒレもめちゃくちゃ美味しいです！！

Shin Iijima: 噂に違わず絶品トンカツでした😋 また来よ❗️

Vincent Tan: Serving chicken in so many ways

Fuyuhiko Takaya: This sake bar has started business since 1905 i.e. very old sake bar in Tokyo. Most dishes are about 400 - 600 yen. I do not know if English menu is available, but maybe 'No'. The photo is loach stew.

Kako: 2019/5現在、ランチのみの営業で、とんかつ屋として営まれています。こだわりの豚肉を自家製ソースや山塩でいただきます。Only for lunch (May, 2019). It has been changed menu from Japanese restaurant to Tonkatsu restaurant. Very high quality pork is provided.

Vincent Tan: Return of the best tonkatsu in town

Vincent Tan: Serving rare Kyosui Unagi

Vincent Tan: A one man show with all kinds of weird and wonderful skewers. No English spoken https://tabelog.com/tokyo/A1309/A130905/13129802/

Vincent Tan: Serving course meals with sake pairings. Reservations on Ikyu https://restaurant.ikyu.com/108099

Vincent Tan: Tiny place specialising in shellfish. Online reservations

Fred Stevens-Smith: Oyakudon was fire

Krishna Sivaranjan: The gyoza are quite nice. I suggest ordering at least one of the yaki gyoza and Sui gyoza. They aren't very big so eating 14 shouldn't be hard. The charsyu-meshi was also quite nice.

Vincent Tan: Ex-chef of Torikado opened up his own restaurant

Vincent Tan: Interesting concept - oyster and sake bar

Alex F: Some of the best steak I've ever had the pleasure of cooking! Reservation required and cash only. Really helpful to go with a Japanese speaking guide or colleague.

JK: Filming location for drama Kodoku no Gourmet (孤独のグルメ) in season 6 episode 12. The Sea Urchin on the Egg (ウニ・オン・ザ・煮玉子) and Beef Rice(牛ご飯)were on show.

Vincent Tan: Highly rated izakaya in Shimbashi - accepts online bookings on Ikyu for 2 pax

Raide: You can taste the high quality meat they use here. Ideal for tonkatsu fans. A little too expensive for me though (2000 yen for the tonkatsu set alone)

Vincent Tan: Good value yakiniku. Order the tongue and harami

Vincent Tan: Izakaya specialising in fresh fish

Vincent Tan: Kushiyaki using pork offal

Vincent Tan: This izakaya is famous for its nabe

Harriet Cheung: If you can't get a table at the Takazawa restaurant, then visit this bar to enjoy some simple bar food prepared by chef Takazawa himself.

Vincent Tan: All kinds of oyster dishes. Reservations on Ikyu and Tabelog

Vincent Tan: Brand new high end food court with branches of some famous names and electronic queuing by LINE

Vincent Tan: The liver is very well executed

kebi- ishi: 黒豚上ロースかつ定食 2780円　○外苑前の高級住宅街にオサレ㌧活♥　○分厚い黒豚ロース！　○待ち 20分（3月/平日 19:20〜）　黒豚の甘味と合わさりとても豊か♪　赤身の濃厚な旨みはさすがの黒豚ちゃん♥

Vincent Tan: Tokyo X was as delicious as reputed

SayGo: 炭火焼きハンバーグとこだわりの米を羽釜で炊いてくれるご飯も美味しいお店。味噌汁の出来も最高でした！朝9時に来て、整理券をもらわないとランチタイムどころか夜の部にまで差し掛かる事もあるので、9〜10時には来て整理券をゲットしたいですね。