Ergebnisse in benachbarten Städten werden angezeigt. Shinjuku Essen und Trinken: Auf Tripadvisor finden Sie 98'074 Bewertungen von 10'172 Shinjuku Restaurants, Bars und Cafés - angezeigt nach Küche, Preis und Lage. The latter, prepared as sashimi, is extraordinary: the crustaceans from Yamaguchi prefecture, which are kept alive until the last possible moment, glimmer translucently on the ceramic tableware and are accompanied by octopus sashimi and wasabi.Unfortunately the Japanese have not mastered teleporation yet, but this is the next best thing: an authentic piece of Okinawa in a nondescript Kabukicho building. Go for the traditional kakiage ankake tendon, which sees a chopped seafood and vegetable fritter drenched in a delicious thick gravy.

You’ll also get to compare the two different types of buckwheat noodles: the regular soba, which is made by cutting a small percentage of wheat flour, and the juwari soba that’s a craft by itself as it uses pure 100 percent buckwheat.Not many people know about this Korean restaurant in Shin-Okubo that conjures up home-made Korean dishes including the fragrant, salt-grilled 'aigamo (duck)' served on a sizzling iron plate surrounded by kimchi and other trimmings.

As Bankara’s latest outpost, you can tuck into a big bowl of tonkotsu (pork based) ramen while choosing among five different levels of spiciness.

The chef Nakajima offers authentic yet innovative Japanese Kappo cuisine with carefully selected seasonal ingredients.

Einige liegen jedoch außerhalb von Shinjuku. The signature shouyu soba is made from three types of soup stock – pork broth, wa-dashi (Japanese stock) and hamaguri clam dashi – and topped with truffle sauce as well as porcini oil and flakes for that bold umami punch...For a Michelin-starred restaurant, Nakajima serves possibly the cheapest lunch in town.

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French- trained chef Kanichi Tokumoto runs the kitchen, working under chef Akihiko Murata of Terunari’s Michelin-starred sister restaurant Suzunari. This restaurant is definitely one of the best for shabu shabu in Shinjuku. While it’s distinctly designed for tourists, it’s a must-visit for first-time travellers to Japan.

Yotsuya-Sanchome Here’s where and how you can enjoy a top-rated meal for about ¥1,000 – or lessForget eggs and toast – start your morning right with a traditional Japanese breakfast insteadThanks for subscribing!

The type of kakiage changes daily depending on what’s fresh; we can’t get enough of the one made with whitebait, seaweed, lotus root, scallops and ginger.Arakicho Tatsuya is a kaiseki restaurant at heart, with all the trimmings to prove it: austere counter, gorgeous crockery and of course, sublime and beautiful food made from premium ingredients minimally tweaked to bring out the best possible flavour. It’s almost impossible to get a seat without booking months in advance, and that’s because Chef Kato – who regularly works 100+ hour weeks in his pursuit of perfection – does magical things with crabs and prawns. Find Shinjuku restaurants in the Central Tokyo area and other neighborhoods such as Marunouchi / Otemachi, Roppongi, Ebisu, and more. One of the quirkier joints in a city full of eclectic eateries, Sanseitei deals in knife-cut wheat noodles, a regional speciality from northern China's Shanxi province.

If you’re strolling through Shinjuku looking for a quick, hearty meal, head on over to this ramen joint located in the popular amusement district of Kabukicho. These are substantial meals too, complete with rice, miso soup, pickles and tea.

Choose from more than 70 dishes including their A4-grade meat options and Korean delicacies such as bibimbap.Shinpachi Shokudo is located in the back alleys of Shinjuku, which bustle with hurried office workers in the morning. Photographs of his glory days adorn the walls, a trophy can be seen here and there, and Kuroshio will happily put up for a photo op to authenticate your sumo eating experience.For fans of seafood, this tiny Arakicho restaurant has become a place of pilgrimage.

The  dough is aged overnight to achieve its optimal moisture and salt levels before being cut and cooked upon order to maintain the noodles’ signature springy, chewy texture.

The menu also includes various other duck items including their spicy braised duck legs that are so saucy you need a plastic glove to eat them. We already have this email. The interior is inspired by a traditional farmhouse, and the food has a similar rustic charm. You can’t go wrong with anything on the menu, really, but we recommend the inventive ‘carbonara udon’, where you toss the noodles in a mixture of raw egg, parmesan cheese, butter and pepper, and – get this – it’s served with a slab of bacon tempura.Terunari puts a creative spin on kaiseki by incorporating French influences that shine through in each and every dish. Make restaurant reservations and read reviews.