Tokyo is a city that never stops surprising—especially when it comes to food. From time-honored traditions to cutting-edge innovation, the city’s culinary scene is a playground for anyone who loves to eat.

In late January and early February 2025, our travel advisor, Rachel, had the incredible opportunity to dive headfirst into Tokyo’s food culture, guided by the artistry of its chefs and the magic of seasonal ingredients. And let me tell you—the star of the season? Winter strawberries. These little gems popped up on menus all over the city, adding a touch of sweetness and vibrant color to dishes both savory and sweet.

With chopsticks in hand (and an ever-growing list of must-visit restaurants), she set out to experience some of Tokyo’s finest culinary treasures.

Soba Osame: A Love Letter to Buckwheat

Nestled in a charming 100-year-old home in Mejiro, Soba Osame feels like stepping into a slice of old Edo. With lanterns lighting the way, the atmosphere alone is enough to transport you. But the real magic happens in the bowl.

Chef Kenji Osame is a true soba master, sourcing native buckwheat from all over Japan to craft his noodles. You can taste his dedication in every bite, whether you’re slurping down the classic seiro (chilled soba with dipping sauce), the heartier arabiki (coarsely ground for a nutty depth), or the rustic gensoba (stone-milled with husks intact for extra texture). Each dish is a masterclass in simplicity done right—pure, earthy, and incredibly satisfying.

Sushi Shiogamakou Ginza Kiwami: A Front-Row Seat to Sushi Perfection

Sushi lovers, this one’s for you. Perched high above the bustling streets of Ginza, Sushi Shiogamakou Ginza Kiwami is an intimate omakase experience with just 12 counter seats and a private dining space for 16. If you’ve ever wanted to watch sushi artistry unfold before your eyes, this is the place to be.

The highlight? Hon-maguro (bluefin tuna) sourced directly from Shiogama in Miyagi Prefecture. Every slice of fish—whether it’s delicate white fish, rich uni (sea urchin), or that melt-in-your-mouth maguro—is carefully prepared to let its natural flavors shine. No unnecessary frills, just perfectly balanced bites of oceanic bliss. All accompanied by a few glasses of sake and a delightful chef oozing with personality behind the counter.

Faro Tokyo: Where Italy Meets Japan

Craving Italian in Tokyo? Faro Tokyo proves that Italian and Japanese cuisines are a match made in heaven. This spot seamlessly blends seasonal Japanese ingredients with classic Italian techniques, creating dishes that feel both familiar and excitingly new. And the meal enjoyed by the group was completely vegan – and completely spectacular. The day’s menu included a paprika flan, pumpkin and pistachio ravioli, and a stunning flower tart. Travelers should leave time to browse the beautiful Shiseido chocolate shop located underneath the restaurant.

Studio BAX: A Progressive Dinner Through the Ages

Rachel and her fellow travelers were hosted at Studio BAX by local chefs and presenter. During the evening, they were invited to taste the past, present and future of food in Tokyo. First, the foods of the Edo period, expertly prepared by Kappou Funyu owner and chef, Yoshiyuki Funyu. This course featured a bluefin tuna and green onion hot pot, marinated tuna nigiri sushi, and wild boar loin marinated in Edo-style sweet miso.

Next a glimpse into the influence of foreign cuisines with hairy crab tarter, pan-seared cod milt with cheese and a truffle vinaigrette and Japanese wagyu served with scrambled eggs and a chrysanthemum crepe. The dishes were prepared by French-trained AMOUR owner and chef, Yusuke Gotou.

The evening ended at Daigo, a long-standing Japanese restaurant where 4th generation chef, Yusuke Nomura, continues to offer Shojin ryori meals (Buddhist temple dining). While seated in a beautiful room with tatami mats and a sunken floor, the group was treated to beautifully prepared seasonal vegetables like morel mushrooms wrapped in magnolia leaves, as well as a dessert made of clean water jelly to reflect Japan’s pure water.

Nishiazabu Yakiniku Ten: Wagyu Heaven

If you love grilled meat, Nishiazabu Yakiniku Ten is a must-visit. Located in the stylish Nishiazabu district, this restaurant takes yakiniku (Japanese BBQ) to the next level, blending traditional grilling techniques with modern elegance.

The star of the show? Premium wagyu beef with the kind of marbling that practically melts on the grill. Here, you get to be part of the cooking process, with your expert chef preparing your perfectly cut slices tableside. It’s interactive, indulgent, and downright delicious. Plus, the sleek interior makes for a sophisticated yet cozy dining experience.

Sukiyaki Asai: A Masterclass in Tradition and Elegance

Sukiyaki is already one of Japan’s most beloved comfort foods, but Sukiyaki Asai takes it to a whole new level. Tucked away in Tokyo’s upscale Kagurazaka neighborhood, this spot serves up an ultra-refined version of the classic dish.

The key? Minimalist, perfectly balanced flavors. Unlike some sukiyaki spots that lean heavily on sweet broths, Chef Asai lets the quality of his ingredients shine. Thinly sliced, marbled Japanese beef is cooked gently in a rich but delicate mixture of soy sauce, mirin, and just a hint of sugar. Add in fresh, free-range eggs for dipping, silky tofu, and seasonal vegetables—and you’ve got yourself a hug in a bowl.

Roppongi Rian: The Essence of Kaiseki in an Intimate Setting

For a deep dive into Japan’s kaiseki tradition (think multi-course Japanese haute cuisine), Roppongi Rian is the place to go. Kaiseki is all about honoring the seasons, and at Rian, every dish is thoughtfully curated to reflect nature’s fleeting beauty. From delicately arranged sashimi to simmered vegetables bursting with umami, each course was as much a feast for the eyes as it was for the palate.

Embracing Seasonality: The Winter Strawberry

Who knew that strawberries could be a winter delicacy? Unlike their summer counterparts, Japan’s winter strawberries are grown in carefully controlled greenhouse environments, producing berries that are perfectly sweet, slightly tart, and impossibly juicy. The dedication to showcasing seasonal produce underscores the Japanese philosophy of appreciating the transient beauty of each moment, a sentiment that resonates deeply within the culinary arts.

Final Thoughts: Tokyo, You’ve Stolen Our Foodie Hearts

If there’s one thing Tokyo does better than almost anywhere else, it’s honoring the seasons through food. Whether you’re slurping hand-crafted soba, savoring world-class sushi, or indulging in perfectly grilled wagyu, every meal tells a story. For anyone looking to experience Tokyo’s food scene at its best—just follow the seasons.

Are you looking to eat your way through Tokyo – and the rest of Japan? With R. Crusoe’s unusual journeys to Japan, we work to come up with your perfect blend of culinary experiences and cultural moments, as well as comfortable places to rest between meals. Reach out any time to start a conversation with a travel advisor!

Interested in planning a journey to Japan? Reach out to [email protected] or fill out the contact form below.