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It's really fun. But please be aware of what you've got, because if you got the same fish or lobster or clam, you still need to eat it and cannot return. Cost a bit high, e.g. lobster (JPY6000 per piece), big Sasae claim (JPY1200 per piece), ...etc. if you've a big group, you may consume 100,000 yen easily :) MoreOpenTable Diner -
Found this place on OpenTable and the menu looked interesting. Wanted a date night while on vacation to Japan and was looking for something different that would be exciting. We arrived and fortunately the staffs English was better then our Japanese and we were able to order. We ordered the 6 course tasting menu, all of the courses we outstanding, the staff very attentive and helpful. The restaurant was quiet and pleasant, good wine selection (not in English), the staff very helpful, and the star of the evening was the food! MoreOpenTable Diner -
Furuya Augastronome serves a tasty french-inspired experience in a fine dining atmosphere. French cuisine is known for its simple, elegant dishes made with high-quality ingredients, and the head chef at this establishment adheres to that tradition. Wine acts as the centerpiece to each menu item, and with a plethora of vintage options, from reds to whites, Furuya Augastronome is sure to have just the right pairing to complete the flavor experience.
Start your meal with an order of amuse-bouche to whet your appetite. Classic dinner entrees like foie gras, le poisson du jour and truffe noir are sure to please anyone at Furuya augastronome.More
Diners' Choice Winners: Best Overall
Central Tokyo's best restaurants based upon thousands of OpenTable diner reviews
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Central Tokyo restaurants that recently joined the OpenTable network
zero Contemporary Food has opened the first day of September 2006 in Milan quickly becoming a point of reference of the Japanese presence in Italy regarding food.
We offer contemporary preparations with ingredients that are coming from many corners of the globe and especially from Italy, zero's home country.
The technique and the discipline are those of the Japanese culinary school.