Harajuku Gyoza Lou - Emily's friend Steve Jang said it's the best gyoza in Tokyo and I’m not inclined to disagree. Such a simple thing, done really well. And absurdly cheap.

Want to go.

Quirky, tiny and justifiably celebrated cafe that opened in 1948, with the same owner continuing to oversee the original on-site roaster. Known for cloth-filter brewing of aged coffees, as far back as Cuban beans harvested in 1973. Bean selection rotates on the menu depending on which lots they've roasted that week.

Want to go.

A minimal oasis, with spaces at unbelievable scale for the heart of Tokyo

Want to go.

If you go, you really want to be with someone who speaks Japanese. The owners want you to be with someone who speaks Japanese. Sushi is about the back and forth exchange, about watching what you're about to eat so carefully prepared in front of you and telling them how much you enjoyed it. This is where such a tradition is taken very seriously. Absolute top of the line ingredients. And once you get past some gruffness, a very nice husband and wife team.

Want to go.

Sushi Kyubey Ginza. Fantastic omakase, one of Yukari Sakamoto's favorites. One of the rare top spots that offers lunch (and it's more reasonable then).

Want to go.

Grilled turtle. Just one part of a truly impressive kaiseki meal at Matsukawa. Cult following. Super under radar. Reservations extremely difficult. Matsukawa gets my highest recommendation.

Want to go.

Hideki Ishikawa's remarkable, peaceful, thoughtful, lovely kaiseki at the highest levels of Tokyo dining. Well-deserved 3 Michelin stars. I highly recommend.

Want to go.

Off the beaten path, but arguably the best tonkatsu in all of Tokyo. Order the butagumi-zen, a tasting plate of 5 kinds of pork (including Iberico), but still order a whole tonkatsu for the full experience.

Want to go.

The best beef I have ever had. Omakase beef meal including heart, all 3 stomachs, chateaubriand, fillet, tongue, and a bunch more. Almost all raw or barely brushed over the flame, paired with specific dips or condiments. Really enjoyable and satisfying meal. All for around ¥10000 per person.

Want to go.

All of the chicken parts on a stick. Chicken neck, gizzards, meatball and leg were all delicious.

Want to go.

#wanttogo - via @little_meg_siu_meg (Instagram). Cooking from Koichi Hashimoto that reflects his stints at Noma and El Bulli. Highlighted by Robbie Swinnerton in his recap of 2015 Tokyo openings.

Want to go.

Yuzu shio ramen is off the charts. Pork is grilled over charcoal.

Want to go.

René Redzepi's favourite coffee in Tokyo. Delicious and roasted in-house.

Want to go.

Katsu Tanaka crafts a rich, syrupy espresso shot here, with chocolatey notes - truly a unique style. Featured in #filmaboutcoffee. Also try the 'dirty'. Via Adam Goldberg - http://www.alifewortheating.com/tokyo/bear-pond

Want to go.

Get the old beans slow drip! And be prepared to wait 20 minutes.

Want to go.

A Film About Coffee Location

Want to go.