Pizzeria Bella Napoli

• 9-3 Takabashi, Koto-ku, Tokyo, 135-0005, Japan
• ¥ · Pizza

The owner-chef was inspired by authentic pizza while in Italy as a clothes buyer. Dough made with natural yeast is leavened for 40 hours according to the old local technique and allowed to rest for more than a week before it’s baked in a wood-fired oven. We recommend the three different Margherita pizzas made with mozzarella from either Japan or Italy, and the Caprese, which allows you to compare different tastes.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5600-8986

TRATTORIA BUCA’MASSIMO

• 1-24-11 Tomioka, Koto-ku, Tokyo, 135-0047, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

The chef felt the appeal of Tuscany while he was in Italy, so decided to specialise in Tuscan cuisine when he opened his own restaurant. The speciality is meat dishes grilled over bincho charcoal and the top recommendation is the Florentine steak. The fragrance of the meat and smoke really stimulate the appetite. The portions are also generous. Enjoy all the meaty flavours with your group.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5809-9022

https://bucamassimo.jp/

O2

• 2-15-12 Miyoshi, Koto-ku, Tokyo, 135-0022, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

Chef Otsu aims to create a new form of Chinese cuisine. Not limiting himself to regions such as Szechuan or Shanghai, he incorporates elements from other countries, too. Examples include seasonal steamed dumplings featuring wild vegetables and corn and monaka wafer cake filled with confit-style ayu. Beef cheek with fermented black bean stew is a standard meat dish. Traditional items make their appearance in the set menu as well, giving variety to the meal.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-6458-8988

L’INSIEME

• 1-31-7 Kameido, Koto-ku, Tokyo, 136-0071, Japan
• ¥ · Pizza

MICHELIN Guide’s Point Of View

This restaurant is proud of its wide selection of pizzas and chargrilled items. The chef’s expertise has won him pizza competition prizes. Also, the name of the restaurant, ‘L’Insieme’, means ‘together’ and is the signature pizza featuring smoked mozzarella and arugula. The portions of chargrilled meat dishes like lamb, chicken and homemade sausage are generous. Come and share with friends.

Facilities & Services

• Air conditioning
• Booking essential
• Cash only

+81 3-5858-9713

https://www.linsieme2016.com/

RISTORANTE Cucina Shige

• 2-41-16 Ojima, Koto-ku, Tokyo, 136-0072, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

The atmosphere here is like that of a small ristorante you might find out in the Italian countryside. The chef studied in Piedmont, so he specialises in items made with truffles like the oven-cooked onsen tamago and the black truffle risotto. For the appetiser, we recommend the assortment that features several of the seafood dishes of the day. He sets great store by traditional cooking techniques and seasonal ingredients.

Facilities & Services

• Air conditioning
• Booking essential
• Counter dining
• Credit card / Debit card accepted

+81 3-3681-9495

https://www.cucinashige.com/

Ittoan

• 2-16-10 Higashijujo, Kita-ku, Tokyo, 114-0001, Japan
• ¥ · Soba

Gyozanomise Okei

• 2-12-16 Fujimi, Chiyoda-ku, Tokyo, 102-0071, Japan
• ¥ · Dumplings

The owner-chef used to be a regular customer of Okei. When he heard that the previous owner was going to close up, he inherited the shop curtain and recipes, as is, in order to keep the flavours going. Making gyoza dumplings is a three-day process, involving thoroughly blending the minced pork, Chinese cabbage and Chinese chives, and wrapping it in homemade dough. The dumplings are grilled crisp on a special iron pan over high heat and are very fragrant.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Reservations not accepted
• Visa credit card

+81 3-3261-3930

https://www.okei-gyoza.com/

Kinfuku Hong Kong Bishoku

• 1-9-12 Kudankita, Chiyoda-ku, Tokyo, 102-0073, Japan
• ¥¥ · Chinese

MICHELIN Guide’s Point Of View

The Chinese chef worked as a grill chef at a Cantonese restaurant. For that reason, the menu is Cantonese, with mostly grilled dishes. The multitude of ducks and pork chunks hanging behind the glass will certainly catch your eye. Enjoy the authentic look and taste of items like glossy, appetising, golden-glazed Hong Kong-style grilled duck and crispy pork ribs with skin.

Facilities & Services

• Air conditioning
• Booking essential
• Cash only

+81 3-3511-2202

Jimbocho Kurosu

• 3-1-19 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The hardworking owner-chef seeks constant evolution in his cooking, coming up with unique dishes based on new ideas. He goes to the poultry farm himself to thoroughly familiarise himself with the ingredients he uses. The signature dish is salty ramen. Dashi made only from whole chicken and water brings out the flavour. Also try the limited-time-only menu options such as duck ramen made with duck from Hungary and soy sauce-flavoured ramen with truffles.

 

Facilities & Services

• Air conditioning
• Cash only
• Counter dining
• Reservations not accepted

https://jinbochoukurosu.net/

Sumatra Curry Kyoeido

• B1F, 1-6 Kandajimbocho, Chiyoda-ku, Tokyo, 101-0051, Japan
• ¥ · Curry

MICHELIN Guide’s Point Of View

This established curry restaurant has been around since 1924. The third-generation owner-chef carries on the tradition of Sumatra curry started by the founding chef. No flour is used, so the taste is determined by the stewed vegetables and the spices stir-fried in oil and fat. Main ingredients such as pork and chicken are cooked separately to draw out their flavour. The curry is served in a silver sauce pot, taking you way back in time.

Facilities & Services

• Air conditioning
• Cash only
• Reservations not accepted

+81 3-3291-1475

https://www.kyoueidoo.com/

Bistro Beppinsha

• 2F, 3-10-1 Kandaogawamachi, Chiyoda-ku, Tokyo, 101-0052, Japan
• ¥ · Curry

MICHELIN Guide’s Point Of View

The owner-chef opened his restaurant in Kanda because he wanted to compete in what is Tokyo’s curry battleground. He perfected a soup curry that uses lots of spices. His twin signature dishes are ‘Red’ and ‘Black’. The flavours of cardamom, cloves and ginger stand out in the red yakuzen curry; the black Kashmiri curry, made with more than 20 spices, is rated 4 out of 5 on the spiciness scale, and is full of flavour.

Facilities & Services

• Air conditioning
• Booking essential
• Cash only
• Counter dining

+81 80-7896-5596

https://www.beppinsya.com/

Ponchiken

• 2-8 Kandaogawamachi, Chiyoda-ku, Tokyo, 101-0052, Japan
• ¥ · Tonkatsu

MICHELIN Guide’s Point Of View

A blend of corn and sesame seed oils is used to get a light texture. The meaty juices are trapped in the tonkatsu by changing the way it’s cooked depending on the texture. Featuring thick cut Okinawan pork cooked slowly, the special tonkatsu is full of umami perfectly balanced with the batter. At dinner, à la carte dishes are available in addition to the teishoku. We also recommend the ‘Ponchi Katsu’, featuring sliced pork loin with scallions and black pepper.

Facilities & Services

• Air conditioning
• American Express credit card
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3293-2110

https://www.ponchiken.jp/

Seiyoryori Shichijo

• 1-15-7 Uchikanda, Chiyoda-ku, Tokyo, 101-0047, Japan
• ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

The evening menu offers a selection that would put a French restaurant to shame, with Western dishes like fried shrimp and hamburger steak, duck with foie gras terrine, and jellied uni consommé. The meat dishes are particularly recommended, such as the lamb and wagyu beef, and showcase the skills the owner-chef acquired during his training. The lunchtime set menu with its fried foods and hayashi rice is also well worth trying.

Facilities & Services

• Air conditioning
• American Express credit card
• Cash only – lunch
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 3-5577-6184

Marugo

• 1-8-14 Sotokanda, Chiyoda-ku, Tokyo, 101-0021, Japan
• ¥ · Tonkatsu

Gimpachitei Yazawa

• 1-27-8 Kameari, Katsushika-ku, Tokyo, 125-0061, Japan
• ¥ · Soba

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Soba Takashima

• 1-39-11 Sekiguchi, Bunkyo-ku, Tokyo, 112-0014, Japan
• ¥ · Soba

The owner-chef procures buckwheat from Hokkaido, Kanto or Kyushu and the sparing use of water in the thin juwari soba brings out the rustic flavour. He also adjusts the amount of soy sauce in the dipping sauce to highlight the flavour of the soba. Wild vegetables and matsutake from his family in Nagano are made into tempura and ohitashi. Enjoy a cup of local sake from his hometown with the appetisers. The restaurant is named after Takashima Castle, the pride of the city of Suwa.

Facilities & Services

• Air conditioning
• Booking essential
• Cash only

+81 3-6882-3934

Kissui Hananoren

• 3-5-4 Otsuka, Bunkyo-ku, Tokyo, 112-0012, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The ‘Umami Toridashi Ramen’ is all about the soup. The dashi is made from several kinds of free-range chicken and water only and cooked slowly over low heat. Popular offerings are the soy sauce ramen, made rich with fermented chicken seasoning, and the salt ramen featuring the flavours of white soy sauce and salted rice malt. The flavoursome medium-thick noodles mix two kinds of wheat and go well with the soup.

Facilities & Services

• Air conditioning
• American Express credit card
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Reservations not accepted
• Visa credit card

+81 3-5981-5592

Si・ba・ki

• 4-7-5 Kohinata, Bunkyo-ku, Tokyo, 112-0006, Japan
• ¥¥ · French

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The chef sets store by traditional French cooking techniques. For example, with seafood this means tartare or bouillabaisse, and for meat dishes, stewed or baked in pie wrap. On the other hand, he does take modern preferences into account, using citrus or herbs to keep the dishes light. Neither does he forget to express the season, with vegetables from his hometown of Ohara, Kyoto, and wild vegetables and mushrooms he gathers in the mountains.

Facilities & Services

• Air conditioning
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Mastercard credit card
• Visa credit card

Information

+81 3-6912-2941

http://sibaki.com/

Hashimoto

• 2-5-7 Suido, Bunkyo-ku, Tokyo, 112-0005, Japan
• ¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The aroma of kabayaki drifts as far as the north end of the Ishikiri Bridge over the Kanda River. The restaurant opened in 1835 and has been run by the same family ever since. Sixth-generation owner-chef Shinji Hashimoto handles the unagi. The unagi he uses is at least a year old, ensuring, he says, the best texture and flavour; he grills it plain and steams it according to Edo tradition. The recipe for the sauce has been passed down from the time of the founder.

Facilities & Services

• Air conditioning
• Booking essential
• Credit card / Debit card accepted
• JCB
• Mastercard credit card
• Visa credit card

+81 3-3811-4850

https://www.unagi-hashimoto.jp/

Yoshoku Wine Fritts

• 2F, 2-25-16 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
• ¥¥ · Yoshoku

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The owner-chef had experience working at a Western-style restaurant in Akasaka. He then acquired the name of that restaurant and went independent. Tonkatsu cooked at low heat is a signature dish. Cooked slowly using residual heat, they are juicy. Lunchtime is a set menu with fried shrimp, gratin, and the like. Evenings are à la carte comprising small dishes such as of ratatouille and sardine confit.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

Information

+81 3-3830-0235

http://fritts.jp/

Watabe

• 1-9-14 Koishikawa, Bunkyo-ku, Tokyo, 112-0002, Japan
• ¥¥ · Unagi / Freshwater Eel

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The third-generation owner-chef studied French cuisine in Japan and chargrilled cuisine in Spain. He creates original dishes by adding a new touch to traditional dishes, such as steaming unaju in tea leaves to produce a tender texture. He took over the restaurant from his father together with his younger brother and is constantly expanding the possibilities of unagi. The foie gras terrine and unagi kabayaki is the dish that comes from his French and Spanish experience.

Facilities & Services

• Air conditioning
• Booking essential
• Credit card / Debit card accepted
• Mastercard credit card
• Visa credit card

+81 3-3812-7448

http://unagiyawatabe.com/

canade

• 2-31-3 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
• ¥¥ · Italian

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

The husband trained in cooking in Italy, and the wife in wine; the name is inspired by the word for playing a musical instrument; and here they ‘perform’ culinary classics. Their varied approaches to the ingredients, the dishes and the wines come together in harmony. Add the general buzz and you have a veritable concerto! The chef combines pasta with Japanese ingredients. He’s from Shizuoka prefecture and wrapping the lamb in cherry leaves is a very Shizuoka thing to do.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

+81 70-3843-8393

https://canade.jimdosite.com/

Chukasoba Nishino

• 3-30-7 Hongo, Bunkyo-ku, Tokyo, 113-0033, Japan
• ¥ · Ramen

MICHELIN Guide’s Point Of View

The signature dishes here are pleasantly textured medium-thick Chinese noodles and sansho ramen marked by its refreshing aroma. Both soups are flavoursome and made with dashi from dried sardines, meat, and shellfish. The addition of white soy-based sauce gives it depth of flavour and a pleasant aftertaste. The most popular topping is shrimp or pork wontons. The wontons are stuffed full so that you can really enjoy the natural flavours of the ingredients.

Facilities & Services

• Air conditioning
• Cash only
• Counter dining
• Reservations not accepted

Konakara Honten

• 1-9-6 Yushima, Bunkyo-ku, Tokyo, 113-0034, Japan
• ¥¥ · Oden

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

There is a twentieth century feel to this restaurant with its counter seating and big gourd-shaped copper pot. Customers sit shoulder to shoulder here, enjoying oden around that pot. Expect Kansai-style oden featuring dashi made from katsuo-bushi, kombu, shiitake and other ingredients. There are many ingredients, including daikon, eggs, potato dumplings and pumpkin dumplings. Popular in winter is the oyster soup.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Counter dining
• Credit card / Debit card accepted
• Diners Club credit card
• JCB
• Mastercard credit card
• Shoes must be removed
• Visa credit card

+81 3-3816-0997

Ramen Nijubunnoichi

• 2-19-10 Higashiogu, Arakawa-ku, Tokyo, 116-0012, Japan
• ¥ · Ramen

Uzukino Honten

• 2-2-1 Senjuazuma, Adachi-ku, Tokyo, 120-0025,JAPAN
• ¥ · Japanese

Facilities & Services

• Air conditioning
• Booking essential
• Cash only

Information

+81 3-3882-8848

http://www.uzukino.com/

Tempura Shinagawa

• 2-9-13 Minamihanahata, Adachi-ku, Tokyo, 121-0062, Japan
• ¥¥ · Tempura

MICHELIN Guide’s Point Of View

Bib Gourmand: good quality, good value cooking

This tempura restaurant is located in a residential area. Featuring seasonal seafood and vegetables, the tempura is fried in thin batter, trapping in the fragrance of the ingredients. These include fluffy anago, sweet saimaki ebi and shiitake mushrooms stuffed with shrimp paste. In summer you’ll also find young ayu from Lake Biwa on the menu, and in winter oysters from Sanriku. At the end comes tendon, tencha or kakiage.

Facilities & Services

• Air conditioning
• American Express credit card
• Booking essential
• Cash only – lunch
• Counter dining
• Diners Club credit card
• JCB
• Mastercard credit card
• Visa credit card

Information

+81 3-5851-8282

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