The best restaurants and experiences to check out at Tokyo Tokyo Delicious Museum 2025

Since opening its first restaurant in Aoyama in 2007, Yoroniku has set the bar for yakiniku restaurants around the world with its innovations. Decadent multicourse wagyu yakiniku meals, delicate thinly-sliced chateaubriand sukiyaki and the use of elevated ingredients like truffle and caviar were game-changers for the industry.

They now have five locations in the city, and many of their high-profile clientele come for the signature truffle sukiyaki, which is on offer at this year’s Tokyo Tokyo Delicious Museum. The dish will feature rice topped with a luxurious slice of A5 wagyu beef and a generous portion of sliced truffle. With their specially selected A5 wagyu sukiyaki and shabu-shabu bowls also on the menu, this is a rare opportunity to experience one of Tokyo’s most sought-after meat eateries.

Said to be rich in essential vitamins and minerals, unagi (freshwater eel) is a popular delicacy for Tokyoites, particularly in the hotter months – and one that Jiyaki Unagi Nyorosuke takes very seriously. While Kanto residents typically steam unagi before grilling, Nyorosuke employs the Kansai region’s grill-only jiyaki method, a rarity in the eastern part of the country.

This transregional approach to unagi has earned the chain a loyal following in Tokyo, with the jiyaki cooking style said to preserve the dish’s natural fats, resulting in a crispy exterior and soft, flavoursome interior. The team will be bringing numerous dishes to the event, including a kabayaki-shirayaki (with and without sauce) comparison set and their popular una-ju box, which showcases their signature jiyaki grilled eel on rice.

A members-only ramen restaurant run by a former detective and ‘Iron Chef’ competitor – need we say more? Genei.Wagan’s owner and chef, Hideki Irie, has been at the top of Tokyo’s ramen game for over a decade. His membership-based, reservation-only restaurant serves up multicourse fine-dining-style kaiseki meals emphasising seasonal ingredients and, of course, ramen. Inventing his own noodle-making machines and never serving the same dish to a member twice, Irie’s dedication to his craft has resulted in numerous accolades and over 1,400 ramen recipes.

While his restaurant typically only serves multicourse meals, Tokyo Tokyo Delicious Museum will be a chance to experience four different à la carte ramen dishes from Genei.Wagan, highlighting the restaurant’s signature spicy dandan noodles. One of these is Irie’s most popular concoction – one he usually serves only to members who have dined at Genei.Wagan at least ten times.

In less than 12 months, Roppongi’s Sushi Hajime has earned a name for itself as a go-to for authentic Edomae sushi. Trained at the renowned Sushi Ryuta, also in Roppongi, Hajime’s chef broke out on his own in August of last year, offering à la carte dishes as well as a chef’s omakase.

In accordance with the Edomae sushi style, the store’s shari (sushi rice) is made with a blend of four types of red and rice vinegar, and each piece of nigiri is made with an emphasis on the quality of ingredients and balance of flavours. With experience working overseas, the chef at Hajime enjoys presenting his craft to international customers and will bring this hospitality and expertise to the event for the first time this year.

Tokyo’s culinary scene is increasingly spotlighting vegan alternatives, and this year’s event will showcase one of the city’s progenitors of plant-based cuisine. Shojin Ryori Daigo specialises in shojin ryori, or traditional Buddhist cuisine, and has been featured in the Tokyo edition of the Michelin Guide for 18 consecutive years, recently earning a Michelin Green Star for its efforts in sustainable gastronomy.

Also on offer this year will a sushi-making experience. Learn from one of the city’s top sushi masters while you craft and enjoy your own handmade sushi with the help of English interpreters. Reservations for the workshop can be made now via this booking website.

Tokyo Tokyo Delicious Museum takes place at Symbol Promenade Park in Ariake from May 16 to 18 (11am-9.30pm; until 8.30pm on May 18). Admission is free.