Cortney Burns (Motze, formerly of Bar Tartine, San Francisco): "Dining at Yakumo Saryo is not only about eating a truly nourishing and satiating meal; its serene grace and elegance creates a relaxing experience for the entire soul. Set back in a residential neighborhood, the setting is quiet and unassuming. When you step through the white noren curtain, however, you'll be greeted with a full sensory experience. I had the tea pairing with my omakase lunch, beginning with a sparkling green tea perfumed with ume. Each dish, presented in the most perfect vessels, was balanced and refined — surprising and comforting at the same time. We were ushered into the tea room after the meal for matcha and sweets. I had hoshigaki (dried persimmon) stuffed with salted butter and a white bean paste bite with chestnut and puffed millet. Pure heaven."

Niki Nakayama (N/Naka, Los Angeles): "Quintessence is a wonderful example of French/Japanese cuisine. Chef Shuzo Kishida does a fantastic job of blending Japanese flavors into traditionally French dishes. The dinner is light, delicious, and still filling."

Nick Kim (Shuko, New York City): "Doyo-no-ushi-no-hi is a seasonal tradition in Japan built on the belief that eating unagi (eel) gives you stamina during hot, tiring summer days. It's even considered a holiday. Ichinoya is located on the outskirts of Shibuya, with unusual cartoon eel drawings all over the place, but don’t let that discourage you. They serve straight up unagi many different ways: pickled, grilled, as fried bones or liver, etc. Even the tamago has unagi in it. The menu comprises several courses of unagi, finished off with a whole grilled unagi over rice, which is my favorite. The grilled meat with sweet soy and a hit of sancho pepper make for a perfect summer bite. FYI: It did give me more stamina!"

Katsuya Fukushima (Daikaya, Washington, DC): "I knew I loved this spot as soon as I walked in: The music was loud and only Michael Jackson! I ordered a highball that was, surprisingly, the best I've ever had. The tsukemen was generously portioned and delicious. It also had long, thin tempura-battered young bamboo shoots... bonus! Can't wait to go back."

Mike Bagale (Alinea, Chicago): "Grant Achatz encouraged me to go here and I was amazed. Takazawa is a fine-dining experience unrivaled in style in Tokyo. Yes, Tokyo has DEN, endless Michelin-starred sushi counters, mind-blowing izakaya, ramen, yakitori, tonkatsu, udon, and kaiseki (though mainly in Kyoto) — I had educational and mind-blowing meals at all, and I wouldn't call any of them a dime a dozen. But the opportunity to even stumble upon great sushi, ramen, and yakitori is there in Tokyo. Takazawa has a mere 10 seats. With a menu showcasing extreme technique and the best of Japanese ingredients, the experience is at once traditional and untraditional. A real gem."

David Bouhadana (Sushi on Jones, New York City): "It's still up for debate, but some say that tempura is even harder to master than sushi: The chef must always keep watch on the temperature and timing; the batter should be cooking, rather than what's actually inside. The finished pieces should be hot and steamy, not heavy and oily. A tempura omakase shouldn't leave you feeling heavy after. At Tempura Kondo, the namesake head chef is at one with the oil. He is always looking down, one hand wet, one hand dry. He is constantly adjusting the flame like a musical instrument, and the oil is his own custom blend. His dedication is unparalleled — the heat, the bent posture, the hard work is incredible. He effortlessly serves a counter of 12, commanding his five other chefs while still keeping perfect time on each piece."

Michael Tusk (Quince, San Francisco): “This was the first paitan ramen that I ever had in Tokyo, and it wasn’t what I was I was expecting at all. The broth was creamy, not clear. But it exploded with flavor, and the chicken was beautiful and tender. You also have the option of adding garlic butter, egg, and green onion. It was so good I ate here two times that trip.”

Kyle Connaughton (SingleThread, Healdsburg, California): "Higashiya combines all of the elements of classic wagashi with new and innovative techniques and flavors. Owned by a design company, Higashiya has not only a beautiful space but the dishware, service, pieces, and packaging to match the beauty and aesthetic of the food. Some of my favorites include thin, crispy rice confections in the shape of binchōtan charcoal that you fill yourself with different pastes such as sesame, persimmon, or sweet white bean. I also love the hitokushigashi, or one bite wagashi, which comes in a variety of flavors such as date, purple sweet potato, and sesame with millet. This is one of my favorite places to visit in Tokyo as well as my go-to for gifts to bring home."