２丁目, 京橋 · Tokyo
2-5-2 Kyobashi, A・M Kyobashi Building 1F, Chuo-ku, Tokyo 104-0031, Japan
One-Michelin-star Kyobashi tempura counter run by chef Masao Fukamachi and his sons, frying seasonal fish and vegetables in cold-pressed sesame oil across two fryers held at different temperatures.
Haven't been here myself — came recommended from someone I trust.
Tucked-away Akasaka sushi counter from a chef with two decades of experience, serving an Edomae omakase with shari rice cooked in a hagama pot and a thoughtful list of Miyagi and regional sakes.
Intimate U-shaped counter in Minami-Aoyama where chef Kiyofumi Koduru cooks game meats, river fish, and sweetfish slowly over a traditional irori hearth.
Ueno branch of the popular gyukatsu chain where rare-fried beef cutlets arrive with a personal hot stone so diners finish cooking each slice to taste, served with barley rice and wasabi sauce.
Twelve-seat tonkatsu counter near Meguro Station frying thick-cut, domestically sourced Hayashi SPF pork in a notably light sesame-oil batter, with free refills of rice and shredded cabbage.
Influential yakitori counter in Nakameguro grilling Fukushima Date-dori over binchotan; founded by Yoshito Inomata, credited with kicking off Tokyo's high-end yakitori boom in 1994. The soboro donburi and chochin egg-yolk skewers sell out fast.