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Message: [QUOTE="Yukari Sakamoto, post: 9217"] [IMG]https://platform.eater.com/wp-content/uploads/sites/2/chorus/uploads/chorus_asset/file/25994541/Taimeiken2.jpg?quality=90&strip=all&crop=0,0,100,100[/IMG] Omurice at Taimeiken. | Taimeiken [URL='https://www.eater.com/2017/2/21/14652924/tokyo-best-ramen-sushi-coffee-where-to-eat']Restaurants in Tokyo[/URL] are known for shokunin, the people who focus on a single skill to the point of obsession. These chefs dedicate their lives to the smallest details of a cuisine: the optimal temperature for the oil when frying tempura, the perfect texture for sushi rice, the ideal sear on grilled unagi. This long-term commitment separates Tokyo from the other great dining cities in the world, and it has fostered a lot of continuity in the restaurant scene; some of the earliest restaurants in Tokyo also served [URL='https://www.eater.com/2017/2/21/14667802/best-cheap-sushi-deals-tokyo']sushi[/URL], tempura, and unagi, along with soba, sukiyaki, and other specialties still represented in restaurants today. Though Tokyo is infamous for a few highly regarded spots that are [URL='https://www.eater.com/2017/2/21/14673238/tough-reservations-tokyo']impossible to get into[/URL] without an introduction by a regular, visitors will find more than enough to love across the massive dining metropolis. We update this list quarterly to make sure it reflects the ever-changing Tokyo dining scene. Our write-ups include insider tips from our experienced writers and editors, as well as a rough range of pricing for each destination — ranging from [B]$[/B] for quick, inexpensive meals with dishes largely under $10 (or the equivalent in yen), to [B]$$$$[/B] for places where entrees exceed $30. [B]New to the map in October 2025: [/B]The quiet Nihonbashi Kabutocho financial district has become a trendy area, with fun restaurants including the rice ball specialist Maruyama; katsuobushi evangelist Mai Nagamatsu takes center stage, literally, with delicate smoked katsuobushi fish flakes at Katsuo Shokudo; and Udatsu Sushi, where sushi chef Hisashi Udatsu wanted to have a counter where vegetarians could enjoy sushi with their omnivorous partners, and he has risen to the challenge at his namesake sushiya. [URL='https://www.instagram.com/foodsaketokyo/'][I][I]Yukari Sakamoto[/I][/I][/URL][I][I] is the author of [/I]Food Sake Tokyo[I] and offers guided tours to markets in Tokyo. She is a graduate of the French Culinary Institute, a sommelier, and a shochu advisor.[/I][/I] [/QUOTE]

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