Eat (cost and reviews)

Food prices:

Tokyo's best high-end restaurants

Kozue

The menu features torafugupuffer fish in winter, ayu sweetfish in summer, matsutake mushrooms in autumn, and year-round shabu-shabu of perfectly marbled beef from premium wagyu cattle.

Lunches from ¥3837,60 = $40, dinners from ¥5276,70 =  $55 .

Mikawa Zezankyo

Tetsuya Saotome produces flawless tempura, succulent morsels of premium seafood and vegetables served straight from his deep-frying wok to your plate. He follows the classic Edomae style, using only ingredients that would have been available 150 years ago.

• lunch from $116, dinner from $181. English not spoken

Akasaka Kikunoi

Owner-chef Yoshihiro Murata is revered for the deepness of umami he coaxes from the dashi soup stock that underpins all his dishes.
• lunch from $58,31, dinner from $181,41.

Budget restaurants

Kanda Yabu Soba

In winter the classic dish is kamo-nanban, hot soba in a rich broth with slices of duck breast and leek.

·         Soba noodles from around ¥738,34 = $7,77. English menu

Tsunahachi Rin

Tempura is one of the supreme delicacies of Japanese cuisine and, like sushi, at the upper end it can cost a prince's payment.
• Lunch from ¥1,260 = $13,13, dinner from ¥2,625= $27,36

Sushi-Bun

The seafood could hardly be fresher, and the sushi is as good as you'd expect at places charging four times as much.

• sushi chef's menu (omakase) from $28,51.