Teppen Otokodojo Shibuya

Tiny seafood-focused izakaya near Nishi-Ogikubo Station serving hyper-fresh sashimi platters, grilled shirako, agedashi tofu, and seasonal specialties like corn tempura.

A 12-seat Michelin-starred yakitori counter near Meguro Station where chef Yoshiteru Ikegawa has been grilling some of Tokyo's most celebrated chicken skewers since 2007.

Lively, reasonably priced Sendagaya sushi spot grown from a local fish shop, with a daily-changing menu of seasonal seafood including a signature smoked bonito.

Intimate U-shaped counter in Minami-Aoyama where chef Kiyofumi Koduru cooks game meats, river fish, and sweetfish slowly over a traditional irori hearth.