Tokyo

Sitting pretty on the 52nd floor of the Park Hyatt, the New York Grill offers great views and Stateside-sized portions. — Rough Guide

Black laquer, red accents, and floor-to-ceiling windows set the tone for French celebrity chef Joel Robuchon's Roppongi Hills venue. — Travel + Leisure

Tucked away in a side street in Tokyo'€™s glitzy Ginza district, this Art Nouveau-inspired restaurant is among our top choices for a fine French meal. — Gayot

Located in the penthouse of the Chanel Building in Ginza, this Michelin two-starred restaurant is a collaboration between the French fashion house and renowned chef Alain Ducasse. — Travel + Leisure

Upscale restaurant, housed in a 19th-century sake brewery, that serves traditional kaiseki featuring house-made tofu: deep-fried, smooth, or simmered in ginger. — Travel + Leisure

A squat building set in its own quiet garden, this restaurant is refined yet informal. For locals, it is just the neighborhood noodle joint, albeit one with a century of history. — DK Eyewitness

Though this is a decidedly international restaurant, unique Japanese products are still the focal point. — The World's 50 Best Restaurants

With branches throughout the world, this Japanese restaurant from owner-chef Nobuyuki Matsuhisa has its main branch in New York. — Time Out

Fine dining in a château in the middle of Tokyo. — Gayot

The nigiri is quite large as he wants people to leave feeling like they’ve really eaten sushi. Made with akazu and rice vinegar, the rice has a mild sourness and goes well with the toppings. — Michelin Guide

Hidden inside a Roppongi's Ark Hills parking garage is this world-renowned, eight-seat sushi restaurant. — Travel + Leisure

Rambling, wooden restaurant specializing in okonomiyaki. — Rough Guide

This ground-floor restaurant offers nouveau French cuisine at a fraction of what meals cost at its more expensive, more romantic, and much more formal sister Joël Robuchon Restaurant. — Frommer's

A visit to Sukiyabashi Jiro Honten should be treated with the utmost reverence – just try not to show your surprise when the meal ends about 20 minutes after it started. — Time Out

One of the finest tempura (vegetables and seafood) restaurants in the city, Ten-Ichi’s flagship outlet in Ginza has a plush traditional feel and offers impeccable service. — DK Eyewitness

The cramped seating, boisterous laughter, and cigarette smoke here make for a convivial dining experience. — DK Eyewitness

Shojin ryori is meat-free and based on the concept of appreciating simple food; various root vegetables are used as a starting point. — Michelin Guide

Concept restaurants live or die by the staff’s level of enthusiasm, and the over-the-top performances here are what sell the whole experience. — Condé Nast Traveler

As with the old Cicada, the menu draws on a wide spectrum of Mediterranean influences, including Moroccan, Portuguese and Italian cuisine. — Time Out

5th-generation owner-chef Kanejiro Kanemoto keeps alive a family tradition – he is a chef who was born to grill unagi and has dedicated his life to it. — Michelin Guide