Indulge in Fresh Delights! Recommended Tokyo Seafood Cuisine

Yamazaki is a kaiseki restaurant located in Nogizaka, Tokyo. It opened in August 2018 and received a one-star rating in the 2019 Michelin Guide Tokyo after only three months of operation. The owner, Shiro Yamazaki, combines traditional Japanese cooking techniques with French and Spanish culinary experiences to create unique Japanese cuisine. Signature dishes such as grilled freshwater eel, clay pot rice, and meticulously prepared seafood soup showcase the purest flavors of the ingredients.

In the bustling Roppongi district of Tokyo, "Miman" is renowned for its high-quality natural tiger pufferfish. Since opening in 1981, owner Sadao Matsubara has provided customers with a range of unforgettable fugu dishes through his exquisite skills and careful selection of ingredients. The cozy and elegant atmosphere of the restaurant offers a modern interpretation of traditional Japanese cuisine with every fugu dish, from fresh "tessa" (sashimi) to rich "tetchiri" (hot pot), showcasing the authentic flavors of the ingredients and the chef's craftsmanship.

"Akasaka Kitafuku" is a restaurant specializing in live crab dishes, offering Kyoto cuisine made with fresh crab meat and seasonal selected ingredients. The restaurant features three private dining rooms where customers can enjoy various cooking styles of whole crabs. Chef Katsuyuki Kaneda provides customers with an unforgettable dining experience through his exquisite skills and attentive service.

As a sister restaurant to "Akasaka Kitafuku," "Ginza Kitafuku" also offers live crab dishes. The modern and traditional Japanese atmosphere and service of the restaurant, along with Chef Keitaro Suzuki's expertise in bringing out the subtle flavors of the crab, provide customers with a unique culinary experience.

In the downtown area of Tokyo, there is a restaurant called "Fugu Makino" known for its skilled techniques and exquisite fugu dishes. The warm and nostalgic ambiance of the restaurant, along with signature dishes like grilled fugu and snow crab daikon hot pot, are must-try delicacies. Chef Hiroyuki Nagashima, the third-generation master chef, continues the family tradition of fugu cuisine, providing customers with classic flavors that are beloved by many.