Tokyo

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

This restaurant’s striking frontage and heavy door marks it out among the designer shops on Namiki Street. — Time Out

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

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

Tokyo Tower may not be exactly the Eiffel Tower, but at night it is pretty damn close! Sitting near the base of this enormous TV tower is an amazing restaurant that offers fine tofu cuisine in a traditional Japanese garden setting and dojo-style dining. — Afar Magazine

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

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

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

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

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

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

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

You dine here much as you would have done a century ago - sitting on thin cushions at low tables that are little more than polished planks on the rush-matting floor. — Time Out

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

This is one of Tokyo's classiest sushi bars, attracting a cosmopolitan crowd. — Frommer's

The young French chef trained in his home country and was head chef in Hong Kong; he took the reins here in 2013. — Michelin Guide