KAI FACT magazine
10 Recommended
FACT  No.05

10 Recommended PLACE TO EAT IN TOKYO

Restaurants open and shut down in rapid succession. Food culture in Tokyo is changing rapidly. The restaurants that are popular now serve a variety of food that is easy on the stomach yet provides a boost of energy. We visited restaurants in Iwamoto-cho and the Roppongi area that fuel the workers of KAI’s headquarters.

〈Tuna bowl〉 The popular mixed tuna bowl. An exquisite balance of medium-fatty and lean tuna. 〈Sashimi〉 The medium-fatty sashimi set is filled with thick slices of tuna.

Oyaji has been serving a variety of tuna dishes for 40 years.
Their business philosophy is similar to KAI’s.
A 1-minute walk from KAI’s Tokyo office. Popular with traveling businessmen and local KAI employees. Oyaji, established 40 years ago, specializes in tuna from Tsukiji, the biggest fish market in Japan. Fresh tuna, each fish weighing 20kg, is purchased each morning. Tuna bowls and sashimi help workers get through the afternoon. The tuna bowl with extra tuna is popular among patrons.
  • おやじ

    The counter seats are often filled with businessmen during lunch hours.

  • おやじ

    Mr. Onodera, the restaurant owner, popular with KAI employees.



Customers can enjoy Indian curry and dry curry at the same time when they order Aigake.

This Indian-style curry restaurant is
surprisingly popular with
female employees.
Indian curry in general has an unforgettable taste. This restaurant’s hearty yet delicately seasoned Indian-style curry is likewise unforgettable. Each dish is delicately customized to the customer’s specified spiciness and cooking time. Fenugreek can be added to round out the dish.

KS Corner 1F,2-15-1,Kanda Suda-cho,
Chiyoda-ku,TOKYO https://www.facebook.com/currynotrico/


Garnishing dishes with pepper brings out more robust flavors.

A restaurant serving a variety of dishes using pepper imported from the Sri Lanka Kandy Plantation
Their Mabo tofu is made using a special blend of black pepper, white pepper, and Japanese pepper. It is then garnished with coarsely ground black pepper, dried pink peppercorns, and green pepper. Pepper is kneaded into noodle dough to create hot and sour pepper noodles. The more they’re chewed, the more flavorful they become.

Sumito Iwamotocho Building1F,3-1-5,


Duck soba is served with fragrant, grilled green onions.

Delectable soba noodles served with a flavorful thick soba sauce made from plenty of broth
The carefully prepared soba sauce is stored at the back of the restaurant in a big earthenware pot. The owners make homemade soba noodles every day using buckwheat from Aomori Prefecture. The sauce is allowed to simmer for an hour at 100℃ in order to create a more mature flavor. The attractive, delicious soba goes well with the thick sauce.



We highly recommend trying this high quality gyoza.

A Chinese restaurant famous for high quality gyoza
which is made by a world championship-winning chef.
The owner of the restaurant was trained in Shenyang, China. He makes all the gyoza (dumplings) by hand. The batter is made out of flour, potato starch, and water. Leafy greens are mixed with seasoned meat to create a lingering sweet taste. The gyoza are steamed until they gain a light, crispy texture. They pair well with Sichuan chili oil.

Grande-Minamiaoyama 101, 1-23-7,
Minami-aoyama, Minato-ku, TOKYO


The pickled ginger of Naniwa looks beautiful, like petals.

The female owner entertains
with Oden and & Kushiage.
The Herring roe on kelp is superb.
Anyone who has visited the restaurant raves about the skewered fried herring roe on kelp. Closely packed herring roe spreads a juicy taste through the mouth, enjoyed after being dipped in plenty of soup stock. Since they use the best quality oil with plenty of omega 3 and no trans-fatty acids, all the fried foods taste light and smooth.



You can choose what goes into your miso soup.

Away from the hustle and
bustle of Roppongi,
one can find a popular restaurant
dedicated to miso soup.
This popular restaurant, established 45 years ago in Roppongi, specializes in miso soup. The menu hasn’t changed in its 45-year history! Their specialty broth has an edge of Nagoya Hatcho (red miso) base. When combined with Saikyo miso, the soup acquires a sweet taste. The taste can further be changed by adding miso from Shinshu in the Japanese countryside. This original blend creates an amazingly delectable miso soup.



The original Tofu steak is both healthy and filling.

Various encounters are brought about,
inspiring one another.
The source of Roppongi culture.
The owner, who used to be a globetrotter, began to offer food from around the world in Roppongi in 1968. Each interior has its own history and art. The tofu which is used in his original tofu steak is made locally and sold in the authentic style on the street. His original tofu steak is served with a soup stock based on the crispy baked surface of tofu.



The most popular gapao is gai pat bai gapao lard khao.

Enjoy popular Thai cuisine where spicy food is truly spicy and sour food is
truly sour.
This bustling restaurant is filled with the sounds of Thai which adds to its ethnic flavor. All of the chefs come from Thailand and their goal is to reproduce the spicy and flavorful tastes of home. Their most popular dish is gapao rice which is equal parts spicy and refreshing. The sweetness of the vegetables really makes this dish pop. We highly recommend trying the gapao rice with a soft-boiled egg on top.



Tender mouthwatering chicken.

A hidden Chinese bar in Roppongi.
Small portion sizes make a good midnight snack.
Known for their handmade baked dumplings, their chicken is particularly mouthwatering. The chicken is cooked at a low 70℃ which makes it especially tender. The chicken is often served with a hot flavorful sauce comprised of soy sauce, black vinegar, and Japanese peppercorns. The relaxing atmosphere of the restaurant is also a major draw.


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