Where Chefs Eat in Tokyo

"They have an amazing selection of wine. Try the sautéed duck with salmis sauce." – Takuji Takahashi

The family behind the legendary – and expensive – Daigo reach out to a more mass-market audience at this casual shojin ryori (Buddhist vegetarian cuisine) eatery, where the lunch course starts from just ¥1,500 ($14; £11) and dinner starts at ¥6,000 ($54; £44). To cater to the drinking crowd, an à la carte bar menu is served from 10.00 p.m. to 5.00 a.m., offering items like handmade soba (buckwheat noodles), truffled fries and salad; perfect accompaniments to your glass of wine, whisky or shochu. If your diet means you avoid fish, eggs or dairy products, it’s wise to inform the restaurant at least two days ahead of your visit.