Editor's Choice
A 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.
White-broth A5 wagyu ramen
A hidden 3rd-floor Asakusa shop serving creamy white-broth ramen crowned with A5 halal wagyu plus a rare halal wagyu beef cutlet, with a prayer space on-site.
Rare-fried beef cutlet seared on your own hot stone, with grated yam
A tiny 20-seat counter near Kaminarimon where 60-second-fried beef cutlet arrives blushing-rare for you to sear to taste on your own sizzling stone.
Course of fried skewers served a few at a time
Kushiage served skewer-by-skewer inside a creaking 1909 three-storey wooden townhouse that is a registered National Tangible Cultural Property.
Rice-flour kushiage omakase course
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
Chopstick-tender kurobuta fillet katsu & the famous katsu sandwich
Housed in a former public bathhouse off Omotesando, Maisen serves chopstick-tender fillet tonkatsu that has defined Tokyo's gold standard since 1965.
Nasi goreng, beef rendang and gado-gado using halal-certified beef
A Muslim-friendly Indonesian restaurant near the Indonesian Embassy; pork- and alcohol-free with a prayer space, serving meals made with halal-certified beef (the venue itself is Muslim-friendly rather than formally certified).
Organic kale salad & farm vegetable hot pot
A farm-to-table cellar by Meguro Station serving pesticide-free kale and seasonal vegetables — grown on their own Chiba farm — with a genuine gluten-free menu.
