by: Robert Driscoll
Born in Tokyo, I grew up in New York eating my mother’s Japanese home cooking. I moved to California about 30 years ago, where I became an avid wine collector (and home cook) and started to travel the world seeking the finest gastronomic experiences.
I reconnected with my Japanese roots as an adult and have visited Japan regularly over the last two decades. I have a natural affinity for Japanese food with a special fondness for traditional sushi.
Here are my selections for the very best Tokyo, Kyoto, and Osaka/Kobe have to offer.
Robert’s USA list
TRUSTED FRIEND’S LIST
Tokyo:
Matsukawa (Kaiseki)
Kimoto (Kaiseki)
Kyoaji (Kaiseki)
Shinohara (Kaiseki)
Kohaku (Kaiseki)
CHIUnE (Creative)
Sazenka (Chinese)
Saito (Sushi)
Sugita (Sushi)
Amamoto (Sushi)
Arai (Sushi)
Sawada (Sushi)
Torishiki (Yakitori)
Torishige (Yakiton)
Nakahara (Yakiniku)
Jumbo Hanare (Yakiniku)
Kabuto (Unagi)
Uomasa (Unagi)
Vesta (Steak)
Motoyoshi (Tempura)
Kyoto:
Ogata (Kaiseki)
Suzue (Kaiseki)
Miyamasou (Kaiseki)
Owatari (Kaiseki)
Miyoshi (Wagyu Kappo)
Aca No. 1 (Spanish Fusion)
Osaka/Kobe:
Honkogetsu (Kaiseki)
Kahala (Creative)
Hajime (Modern French)
Quintocanto (Italian: for value lunch only)
Ca Sento (Spanish Fusion)
Abon (Kushiage)
Ramen Semmonnagomi (Ramen – shoyu-based chicken)