This kaiseki restaurant is run by the young elite chef Shinichi Ishida, who has experience working in Tokushima's famous restaurants "Aoyagi" and "Ginza Kojyu."
There is clear talent here, as it was awarded its first Michelin star after being open for hardly even a year.
They offer two course options for lunch: a 7,000 yen option, and a 13,000 yen option.
This restaurant's crown jewels are the various high-quality ingredients that Chef Ishida procures from his home of Tokushima.
The quality of the amazing red snapper here is so high that it is potentially even better than what you could get at Toyosu Market.
Another unique thing about Nogizaka Shin is that the owner is not only a talented chef, but also a sommelier.
If you're looking to enjoy pairings of Japanese food and wine at lunchtime, "Nogizaka Shin" is the absolute best choice.

This kaiseki restaurant is run by Satoshi Watanabe, who has been running local restaurants for over 25 years now after training at premium restaurants in Akasaka.
In the evenings, Hirosaku is a super high-class restaurant with prices over 30,000 yen per head, but at lunchtime you can enjoy authentic Japanese cuisine for just 3,300 yen.
The omakase course, which typically consists of items like a simmered dish, chawanmushi, sashimi, and tempura, is brought together by the owner's pride and joy, their homemade soba.
The soba noodles go down easy but have a pleasant chew to them. There is a slight sweet flavor as you bite into the noodles, and the rustic aroma of the wheat fills your senses.
If you're looking to try their popular kappo lunch, be sure to make your reservation as soon as possible.

This quiet, tucked-away kaiseki restaurant features all seats in private rooms.
The chef here is Masahiro Tomii, who honed his skills at famous Tokyo kappo restaurants "Ginza Uchiyama" and "Ichirin."
There are three lunch courses available here: 5,000 yen, 8,000 yen, and 10,000 yen courses.
The 8,000 yen course features high-quality seasonal ingredients, like hamo (pike conger), matsutake mushrooms, and fugu.
Every dish here is elegantly finished with utmost care, making them appealing to anyone, and all customers leave extremely satisfied.

After working at a sushi restaurant in Hokkaido and one of Tokyo's top kappo-ryori restaurants "Kyoaji" for 6 years, Hirotaka Koiwa opened this kaiseki restaurant.
Koguma offers two lunch courses, priced at 22,000 yen and 30,000 yen.
The owner sources the restaurant's ingredients himself from across Japan, avoiding using Toyosu Market.
If you're lucky when you visit, you may even find super-rare ingredients here, such as "Mishima beef," a type of wagyu beef so rare it's considered an illusion, and Lake Biwa's "extra-large wild-caught" unagi.

This kaiseki-ryori restaurant is run by Kazumichi Kobayashi, who once worked as the head chef of long-standing Kobe restaurant "Nikou."
At lunchtime you can enjoy a less pricey version of the dinnertime omakase course, starting at 5,000 yen. This value option has gained a high reputation among foodies.
The highlight of the course is the centerpiece of Kyoto cuisine, "hassun," in which over 15 different dishes are served on one dish.
The absolute quality that you receive for just 5,000 yen here is almost unthinkable, so there are many customers who visit frequently.

This popular kaiseki restaurant is run by Shotaro Hara, who has worked at Osaka's famous restaurant "Kagaman."
Here they offer 3 lunch course options, priced at 5,000 yen, 7,000 yen, and 10,000 yen.
You can find their popular dishes, including "Crab Chawanmushi," "Sashimi with Rich Monkfish Liver Sauce," and "Truffle Rice" available during lunchtime.
If you want to fully enjoy the amazing dishes put out by the highly original Chef Hara, we highly recommend ordering the 10,000 yen course.

This popular kaiseki restaurant is passionately supported by young foodies.
The chef here is Hideo Mochizuki, who has studied at restaurants like Shinjuku's "Ryuun-an" and Azabu-Juban's "Kappo Kisaku."
They offer 4 lunch course options, priced at 8,000 yen, 15,000 yen, 20,000 yen, and 28,000 yen.
Here you will find carefully-prepared modern Japanese cuisine, made with seasonal ingredients and based off of traditional kaiseki techniques.
Many of the dishes here were influenced by other popular Tokyo chefs, friends with Chef Mochizuki, and their "easy to understand" deliciousness makes them easy to be enjoyed even by foreign tourists unfamiliar with Japanese cuisine.

Seizan is one of Tokyo's most popular kaiseki restaurants, and it has received two Michelin stars.
The owner is Haruhiko Yamamoto, a prodigal chef who was given the honor of being head chef at famous Gifu restaurant "Nihon Ryori Takada Hassho" at just 26 years of age.
The lunch course is a great value at just 5,800 yen, so it's no surprise that it's so popular that reservations are filled for up to half a year in advance.
Chef Yamamoto's amazing cooking techniques elevate ordinary dishes into something extremely special.
We highly recommend that fans of kaiseki cuisine try stepping into "Yamamoto's world," which has become extremely hyped as of late.

This popular kaiseki restaurant is run by Yuji Kobayashi, who studied at the famous restaurant "Kitcho," and is located in Arakicho, a gourmet town with amazing atmosphere.
They offer 3 different lunch courses, priced at 18,000 yen, 23,000 yen, and 32,000 yen.
You're sure to be fascinated by the variety of delightful dishes, focused primarily on seafood, served on the owner's personal collection of cultural heritage-grade dishes that he has collected for over 20 years.
As Chef Kobayashi refuses to use anything except for the most delicious of ingredients, the yakizakana (grilled fish) served here changes between 6 varieties, including amadai, managatsuo, ayu, and tachiuo, throughout the year, and there are many die-hard fans of the restaurant who visit every season to enjoy the fruits of the chef's labors.
You can also bring children to the restaurant on Saturdays and Sundays if you've reserved a private room, so it's a great stop for travelling tourists.

This long-standing established kaiseki restaurant boasts two Michelin stars.
The owner, Shinichi Akatsuka, worked at a long-standing restaurant in Akasaka.
They offer 2 lunch course options, priced at 8,000 yen and 12,000 yen.
Sekihoutei is gaining popularity thanks to its combination of Japanese cuisine that carefully complements the season and its counter seats, which offer a pleasant view out over a Japanese garden.
A plus is that, for the time being, it is still easy to get a reservation despite being an incredibly talented restaurant.
Sekihoutei is a great stop if you haven't been able to get a reservation at one of the other more popular kaiseki restaurants.

This is the sister restaurant of the famous kaiseki restaurant "Ginza Kojyu," which holds 2 Michelin stars.
It is currently run by elite chef Satoshi Okino, who has worked at iconic Kyoto restaurant "Kitcho" as well as "Ginza Kojyu."
They offer 2 lunch course options, priced at 13,000 yen and 16,000 yen.
Their summer specialty, "Ayu no Shioyaki," is slow-cooked over charcoal for over 40 minutes, resulting in a unique flavor that you can't find at other restaurants, so if you're a fan of Japanese cuisine this is a must-visit restaurant during the summer!

This newly-opened kaiseki restaurant is run by and named after Sadaji Yoshizawa, who also runs "Ginza Ibuki," which holds one Michelin star.
They offer 3 lunch courses, priced at 6,000 yen, 9,000 yen, and 16,800 yen.
The restaurant's specialty dishes are available year-round and include "Sawara no Warayaki" and "Donabe Gohan," which lets you enjoy all 4 stages of cooked rice ("lightly cooked," "freshly cooked," "steamed," and "okoge [the crispy burned rice left over in a pot]").
Many kappo-ryori restaurants serve up delicious takikomi-gohan, but those that can compete even with just plain white rice are few and far between even in Tokyo.
If you'd like to enjoy the finer flavors of Japanese cuisine made with top-notch ingredients for around 10,000 yen, Ginza Yoshizawa is a great stop to make.

This kaiseki-ryori restaurant is run by a young chef who took his learnings from "La Bonbance," an innovative Japanese restaurant that boasts one Michelin star, deeply to heart.
There are 2 lunch courses available, priced at 4,800 yen and 8,000 yen, and SUDACHI is well-known for offering great value meals for its prices.
If you order the 4,800-yen lunch course, you'll still leave plenty satisfied, as the course comes with an appetizer, hassun (single dish with multiple items on it), soup, yakizakana, nabe, tai-chazuke, and dessert.
As the dishes are crafted by someone who trained under the careful scrutiny of strict chefs, they offer up consistent flavors and are high-quality.
We highly recommend visiting SUDACHI if you want to experience authentic Japanese cuisine for around 5,000 yen.

This kaiseki-ryori restaurant is run by the younger brother of Haruhiko Yamamoto, who runs the popular Tokyo kappo-ryori restaurant "Haruyama."
They offer 2 types of lunch courses, priced at 11,000 yen and 17,000 yen.
One of the unique quirks of "Hiroyuki" is how here you can order extremely high-quality versions of Japanese home cooked dishes, such as hamburger steaks, yakizakana, and fried food.
Even if you aren't a big fan of super-traditional Japanese cuisine, this unique restaurant is sure to offer up a truly delicious dish for you.

This elegant kaiseki restaurant is so surrounded by greenery that you'd be shocked to know it's located in the heart of the city.
While the nighttime service here is by introduction only, anyone can stop by for lunch.
They offer one daytime kaiseki course for lunch, priced at 5,400 yen.
While the kaiseki dishes, which make excellent use of prime seasonal ingredients, are superb, the tea from the teahouse where you can move to after your meal is also wonderful, and it helps to add much appeal to foreign tourists visiting Tokyo.
If you'd like to let time slip by while you enjoy a luxurious lunch in a relaxed atmosphere, Yakumo Saryo may be the restaurant for you.