Best Dinner in Shibuya: 5 Must-Try Restaurants

Shibuya is probably one of the most well-known districts in all of Tokyo, drawing millions of visitors a year to the iconic Scramble Crossing and the statue of dutiful Hachiko. After working up an appetite from visiting some of the most famous sights in this bustling district, try our recommendations for the best dinner in Shibuya. 

We’ve done some extensive research in the area to bring you some of the best restaurants in this district — whether it’s for a date night, a birthday celebration, or even a business meeting (if you’re lucky enough to be having one in Tokyo…!).

The immensely popular Shibuya Sushiki is emblematic of the sudden rise of Shibuya as one of Tokyo’s sushi districts. Previously an honor that belonged only to Ginza and Akasaka, Shibuya has established itself in recent years as one of Tokyo’s newest sushi capitals, playing host to some of the finest omakase sushi restaurants in Tokyo.

Located just outside the South Exit of Shibuya Station and Shibuya Mark City, a large part of Shibuya Sushiki’s popularity stems from the fact that it’s one of the most easily accessible high-end omakase sushi restaurants, being just two minutes’ walk from the station.

It wouldn’t have so many regulars if the sushi weren’t good, though — but what sushi it is. Sushiki’s head chef Marui Takumi and his crew visit their suppliers at Toyosu Fish Market every morning to get the freshest possible fish. 

In true Edomae fashion, this fish is then aged in a carefully controlled environment, giving it a deep, rich umami, and a satisfying texture. Chef Marui and his team then craft simple nigiri and small plates that cut no corners. 

But another huge reason behind Sushiki’s success is its atmosphere, which is a curiously eclectic mix. Inside, the air is that of modern minimalist sophistication, with Chef Marui serving guests behind a single natural-colored wooden counter, sparsely decorated and professional.

Yet through floor-to-ceiling windows, the view of Dogenzaka Street with all its bright neon signs and surrounding maze of alleys gives it just a hint of down-to-earth Shibuya backstreet grunge. 

Topping it all off is Chef Marui’s impeccable hospitality, which is pleasantly reminiscent of disarming Australian charm, an influence from the two wildly successful sushi restaurants he founded there. Let him take you and a special someone on an unforgettable night of nigiri.

Shabu-Shabu Tsukada in Shibuya Scramble Square is hot pot done different. The typical image associated with hot pot is a whole table gathered around a single pot of roiling broth — but Shabu-Shabu Tsukada turns this concept on its head by giving each diner their own pot. 

“Well, where’s the fun in that?” you might think. But this actually solves a lot of problems that diners typically encounter in hot pot: what if people want different broths? What if somebody keeps adding things before the broth is ready? What if you want to stop someone from stealing your precious meat? 

And trust us, you’ll want to make sure you have every piece for yourself, once you see the quality of ingredients at Shabu-Shabu Tsukada. The restaurant makes a commitment to use the finest possible ingredients available. 

These include A5-grade kuroge wagyu beef of Japanese Black cattle, as well as some of Japan’s most famous branded cattle, including the likes of the Great Beefs: Kobe beef and Matsusaka beef. Many of these are even included in the same course menu, so guests can try the subtle differences between these legendary meats.

And the vegetables are nothing to sniff at either; while most restaurants offer standard mustard greens and napa cabbage, these are a rare sight in Tsukada, which sticks to seasonal varieties directly from the producers in Akita Prefecture. 

Yet it’s the location that might be the most appealing, even out of all these: located on the 12th floor of Shibuya Scramble Square, the view of the Shibuya city skyline from a seat at Tsukada comes second to absolutely none. From the counter, look down on the crowds at the Scramble Crossing and Hachiko Statue, and tuck in. 

Special mention has to be made also to the interior decor, conceptualized by iconic Japanesse designer Sato Kashiwa, a Cultural Envoy of Japan. His creative vision turns Tsukada into a sleek fusion of natural woods and glimmering steel surfaces, simultaneously futuristic and traditional. 

Want to get a little bit closer to the action? How about a restaurant on the corner of the Scramble Crossing itself? 

Shibuya Wagyu Yakiniku USHIHACHI Kiwami is far and away the most popular branch of the storied USHIHACHI restaurants, not least because of its prime location. If you’ve been to Shibuya before, you’ve probably seen it, even if you didn’t know it — it’s perched directly on the intersection of Dogenzaka Street and Jingu-dori Street.

While floor-to-ceiling windows on the entire northeastern side of the restaurant ensure that guests can see the Scramble Crossing and the Shibuya cityscape at all times, the restaurant retains a remarkably calm atmosphere, worlds away from the often chaotic streets of Shibuya. 

A single tree stands tall in the middle of the restaurant, its branches draped and heavy with fairy lights, suffusing the whole restaurant with a warm glow. The air is alive with chatter and the iconic sound of gently sizzling meat. 

And, of course, the quality of said meat is unquestionable: it’s an USHIHACHI restaurant, after all, a restaurant that rose to prominence for its promise — and delivery! — of quality wagyu beef at affordable prices. 

All meat at the restaurant comes from female kuroge wagyu cows, which are especially tender and flavorful. USHIHACHI restaurants aren’t called the King of Yakiniku for nothing. 

With a wealth of seating types and course menu options, USHIHACHI Kiwami is the kind of place you can go for any occasion — date night, girls’ night or birthday celebration. Quality beef and the Shibuya skyline await.

Part of Shibuya’s undeniable charm is its wonderful eclecticism; its perfect mixture of spotlessly clean, high-end shopping malls with luxury brands, clashing with its gritty backstreets and rowdy izakaya bars.

Iberico Pork Ondoru-yaki Urashibuya isn’t a rowdy izakaya by any means, but it definitely skews towards the latter just purely by virtue of its setting. Located in the western part of Shibuya called Urashibuya (literally “behind Shibuya”), this is the side of Shibuya that’s a little bit grungier, amid nightclubs and love hotels — definitely a far cry from the towering skyscrapers of Shibuya Sky and Shibuya FUKURAS.

Here in these back alleys, grilled pork restaurant Iberico Pork Ondoru-yaki gets its name from the Korean style of “ondol” cooking, which uses heated volcanic stones from Jeju Island in Korea to grill high-quality Iberico pork to absolute perfection. 

The owner personally travels to Spain to select the best possible Black Iberian pigs from his tight-knit circle of producers, fed exclusively on a diet of acorns for that extra sweetness. 

Never mind Tokyo — the pork you’ll find here is probably among the finest quality pork you can get in the whole of Japan, rivaling even Kagoshima Prefecture’s world-famous kurobuta black pork. 

Iberico Pork Ondoru-yaki offers that beautifully paradoxical experience: extremely high-quality cuisine at an affordable price, in a down-to-earth setting. It’s the sort of thing that can only be had in Shibuya. 

Rogama Steak Arcanum is actually just two blocks from Iberico Pork Ondoru-yaki Urashibuya, just off of Urashibuya Street. 

Chef Suzuki Shinya is one of Tokyo’s foremost experts at one of Japan’s best-kept culinary secrets: the kiln-roasted rogama steak. An extremely rare style of cooking steak, the rarity comes from the prohibitive cost of building the rogama kiln, and the difficulty of roasting. 

But when it’s done just right — as Chef Suzuki always does — the reward is remarkable. Successful rogama cooking ensures an even cook on all sides, and a crust that seals in the juices, making every bite especially satisfying. 

What’s more, Chef Suzuki only uses purebred Tamura beef in his kitchen, a brand of Tajima cattle — the same bloodline that gives rise to the vaunted Kobe beef — that develops extremely fine marbling. It’s said to literally melt in the mouth, due to how extensively marbled it is. 

Unlike Iberico Pork Ondoru-yaki above, which embraces the grunge of Urashibuya, Rogama Steak Arcanum is a very different experience. The restaurant is decorated in traditional motifs, complete with wooden lattice windows and sliding rice paper shoji doors. 

To even get to the restaurant, in fact, guests are sent down a gently shadowed garden path with neatly arranged bamboo fencing. It’s simultaneously serene, romantic and extremely delicious — perfect for a date with a fellow lover of wagyu beef.

So, that’s dinner all sorted, but what about breakfast, lunch and cocktails in Tokyo? Here are the best places to eat in Shibuya, best sushi restaurants, best bars and a few extra things to do while you’re here.

Shibuya is on the southwestern side of central Tokyo, and is one of the districts of Tokyo that has the most train access. It is a stop on the JR Yamanote and Saikyo/Shonan-Shinjuku Lines, as well as the Ginza, Hanzomon and Fukutoshin Lines on the Tokyo Metro services. It is also a stop on the Keio Inokashira, Den-en-toshi and Toyoko Lines. 

Being one of the more tourist-populated areas of Tokyo, Shibuya has a very robust police presence, and is actually one of the safer areas of Tokyo (though Tokyo is very safe as a whole).

The Scramble Crossing is bordered by many of Shibuya Station’s exits, including Exits A5a, A6b, and A7a and A7b. However, the Hachiko Exit is probably easiest to remember, letting visitors see the iconic statue on their way to the crossing.