Many restaurants in Tokyo are small private managed places run by craftsmen, and have rather difficult rules upon visiting or ordering. Even among motivated foodies towards adventurous foreign dining experiences, there must be some that would rather start off at tourist-friendly "casual" places. Here we will go through the standard lineup of a Tokyo gourmet tour that foodies visiting Tokyo would surely choose. Also check out the reservation procedures written in http://tokyotabletrip.com/188

Chef Nakahara is a craftsman with a rather unique background, as he grew up in California, and used to work at a TV station after graduating college. He took over this Yakiniku place that belonged to his wife’s family. This place has great reputation to meat lovers, for his outstanding techniques to slice meat. His cuts are never too thick or thin, as he slices each and every part and type of meat to perfection, so it shall taste the best. Never quitting to pursue the best, the restaurant evolves every time you visit. Its popularity expands worldwide, and you will see beautiful pictures of beef sirloin or tongue cuts from this restaurant on Instagram every day.

http://tabelog.com/en/tokyo/A1309/A130904/13175110/

Chef Hasegawa is the most motivated Chef towards oversea activities. He won the "One to Watch Award" in "The World's 50 Best Restaurants" this year. Jimbocho Den must be the most popular restaurant in Tokyo among foreign foodies. Chef Hasegawa attracts guests with his charming ideas such as the "Den-tuckey " fried chicken or the "Shovel" dessert, but the real reason why Den attracts so many foodies is that the many unique dishes created with strictly classic cuisine techniques are absolutely "delicious." Making every and each visitor happy, truly the No.1 restaurant in Tokyo. We strongly recommend this place to all foodies visiting Tokyo.

http://tabelog.com/en/tokyo/A1310/A131003/13046855/

This restaurant is run by one of the best chefs of the new generation, Chef Ishiyama who served his apprenticeship at “Saito”, one of the most high ranked sushi restaurants in Tokyo. “Sushi Kanesaka” is a large company in the business, and employs many craftsmen, so it is surprising that he was chosen to be Chef regarding that he is still in his twenties. There is no doubt he has outstanding technique and skill. Elegant sushi, so small compared to his big hands, has a perfect balance of shari(rice) and neta(topping), you will think you can keep eating forever. It is open for lunch time as well, which makes it convenient to use. You will surely want to visit often to see how the young Chef grows.

http://tabelog.com/en/tokyo/A1301/A130101/13147846/

If you find people standing in a long line with Japanese and foreigners together in the middle of Ginza, that line will lead you to Kagari. The chef served his apprenticeship not in a ramen noodle shop, but in a classic restaurant where they used a whole chicken to take their chicken stock. His chicken based paitan ramen is a masterpiece, with a thick texture and elegant flavor. TokyoTableTrip strongly recommends the “Risotto” style. Pour the heavy soup over steamed rice topped with shallot butter and you will be amazed at how delicious a dish can be.

https://tabelog.com/en/tokyo/A1301/A130101/13153231/

This bar is owned by Bartender Yamamoto, and his style is so different from classic and traditional bars. That’s why it attracts not only local citizens but foreign tourists as well. You will never see anything like his creations elsewhere. His cocktails, with Japanese sake and ingredients combined together are phantasmagorical. We recommend his tasting sets (4,300yen / 6,000yen). These sets can be enjoyed from 3PM, and the size of each cocktail is small, so it is fit for an aperitif before dinner as well.

https://tabelog.com/en/tokyo/A1307/A130702/13154605/