Where to Eat in Shibuya? Top 12 Restaurants in Shibuya, Tokyo

Scramble Crossing, the Hachiko Statue, Shibuya 109 and soon… you! Next time you’re looking for somewhere special to eat in Shibuya, take a look through this selection of the best restaurants in the area.

Discover elegant Edomae sushi spots, the grand flavors of grilled yakiniku, tender meats of shabu-shabu hot pot and so much more. If you’re here, you’re likely already hungry — let’s get into this vibrant district’s must-visit restaurants.

Also first on our best sushi in Shibuya blog, Sushi Hajime is appearing again for good reason. General manager and head chef Takahoshi Hiroshi accepts nothing but the best, getting his ingredients directly from personal suppliers in Toyosu Market.

Fresh fish is laid on a bed of Koshihikari rice from Aizu, a sweet and sticky rice that has a flavor all of its own — so delicately sculpted into shari that individuals say each grain can be felt on the tongue.

You’ll have plenty of chances to experience this quality for yourself, choosing from one of Sushi Hajime’s four course menus: the Friday Lunch Course, Weekend & National Holiday Lunch Course, Omakase Dinner Course and the Omakase Dinner Course with sake pairing.

There is no shortage of mouthwatering sushi spots in Shibuya. Northwest of Shibuya’s iconic Scramble Crossing is Ajuta, home to exquisite sushi that’s lucky enough to be paired with a rice so rare that it’s called a “phantom rice.” Chef Hiroki Ajuta uses Hatsushimo rice in his shari, grown exclusively in fields in Gifu Prefecture, and seasons the rice with four types of vinegar and two types of salt. 

With a rice as sought after as this, it’s only natural that Ajuta selects the finest ingredients from Toyosu Market, laying them over the rice with care and precision.

Not one to rest on their considerable laurels, Ajuta is also famous in Tokyo for their conger eel (anago); conger eel nigiri can make or break a sushi restaurant’s reputation, and chef Ajuta allows the superior ingredients to shine by using salt instead of the usual sweet sauce.

Treat yourself to Ajuta’s Omakase Course and get a taste of five small plates, 12 skilfully prepared nigiri sushi, miso soup and a traditional rolled omelet. 

When it comes to high-end omakase (chef’s choice) sushi, “affordable” isn’t a word you’ll usually hear, but somehow Shibuya Sushi Lab manages to combine the two without sacrificing quality. 

This is likely only possible with a longstanding expert within the field like head chef Tahara Ryuichi, crafting sushi delicacies for over 25 years. Using the unique Tsumoto style of preparing his fish, Chef Tahara is able to draw out the fish’s natural umami with a process of bloodletting and aging — certain fish can be aged up to 40 days before reaching your plate. 

Come to Sushi Lab with an appetite, because both of their course menus — the 22-item Kikuzaka Course and the 25-item Hanazono Course — will keep the small plates and nigiri sushi coming, giving you a sensational seafood feast without the expected price tag.

“When it comes to sushi, there is nothing more important than freshness.” Wise words from Chef Takumi Marui, head chef of Shibuya restaurant Sushiki, known for its unmatched Edomae sushi.

Although Chef Marui and his team know exactly how to prepare each dish to bring out the best of Japan’s seasonal ingredients, they’re not afraid to incorporate unexpected ingredients from further beyond, like Western vegetables. 

Sushiki’s three focuses are these: simple nigiri and small plates that let the freshness of the fish speak for itself, a selection of whiskies and sake that complement the fish, and a comfortably quiet atmosphere with typical Japanese hospitality that lets guests give their undivided attention to the meal. 

Experience these three elements for yourself with two byFood-exclusive course menus, each featuring 10 small plates and 12 pieces of nigiri. Now to decide whether you’d like to pair your omakase sushi evening with an all-you-can-drink element?

Boasting a great spot on the 8th floor of the Seibu Shibuya building, Fish & Oyster Bar’s central location means you can add a touch of elegance to your must-see sights to-do list, ticking off Scramble Crossing and the statue of Hachiko before sitting down for fresh oysters.

Opt for their Oyster Abundance course and surround yourself with an assortment of oysters — raw, marinated, broiled and vinegared — and a selection of appetizers, ranging from broiled red shrimp to minced raw tuna with spring onions wrapped in seaweed.

Produced by Chilean winemaker Miguel Torres Chile, this restaurant even has their own house brand wine, specifically developed to pair well with oysters and seafood.

Self-proclaimed “King of Yakiniku,” Ushihachi has hundreds of yakiniku (grilled meat) restaurants across Japan. And although they’re not the only ones with their eye on the yakiniku throne, they are perhaps one of the most affordable. 

Ushihachi’s main philosophy is that everyone should be able to enjoy high-quality yakiniku without worrying about the bill before it even arrives, giving friends, family and loved ones a place to treat themselves whenever the mood strikes.

Using only female kuroge wagyu cows, Ushihachi promises tender, premium cuts of meat alongside a drinks selection of over 70 soft drinks and alcoholic beverages — equally as enticing as the views from the 4th floor of the Shibuya Ekimae building where the restaurant is based. 

Choose from one of their three course menus, each including unlimited drinks, and sample a selection of meats prepared in a number of ways, from Korean yukhoe-style yakiniku to the signature toroniku wagyu beef, grilled for only three seconds before serving. 

Select our byFood exclusive course menu and you’ll have exclusive access to a VIP private room with floor-to-ceiling windows that offer unparalleled views of the famous Scramble Crossing. 

Bringing the flavors of Iberico pork to Shibuya is Ondoru-yaki Urashibuya, helmed by an owner who travels to Spain annually to select the best meat from his circle of Iberico pork producers. Even within this small, exclusive circle, he only chooses certified Iberico de Bellota — free-range pigs fed exclusively on a diet of acorns.

As is deserving of some superior pork, it is grilled to perfection on stones from South Korea’s Jeju Island, placed in such a way that excess fat from the grilling pork drains away. This precise method of cooking gives the meat a fluffy texture that’s unique even for Iberico pork lovers.

Choose between three course menus: the Ishiyaki Course, grilling pork on all-natural stones from Jeju Island in South Korea; the Teppanyaki Course, moving your premium meats over to a hot teppan griddle; and the Iberico Pork Hot Pot Course, allowing you to choose whether you want to enjoy your pork in the sweetness of sukiyaki or the tenderness of shabu-shabu.

Named after its niche style of grilling, Rogama uses an expensive kiln-roasting technique that only few can experience, let alone afford. This style of grilling ensures an even cook on all sides, forming a crispy crust while sealing in the meat’s natural umami and juices.

While this expertise comes at a premium, head chef Shinya Suzuki knows that very few others can offer something as tender and juicy as his Rogama steak. You’re sure to agree, forgetting all about the cost with every mouthwatering bite.

In line with their distinctive cooking methods, only the finest of beef will do: Tamura beef, a sub-breed of Tajima beef (one of the chosen cattle breeds for Japan’s most celebrated wagyu). A low melting point and intense marbling equals a melt-in-your-mouth steak.

Select one of five course menus, each featuring even more luxurious ingredients than the last, from 150g of tantalizing Tamura wagyu beef steak to ise-ebi (Japanese spiny lobster).

Shabu Shabu “Let Us” is unique as one of the few shabu-shabu (Japanese hot pot) restaurants where you won’t feel strange about eating alone! 

As you can see from our video with Shizuka, each diner gets their own booth from which they can enjoy Japanese hot pot — exactly as they like it. Choose from eight different broths, 29 sauces, 25 seasonal vegetables and signature slices of meat, such as kuroge wagyu black beef and aged beef tongue.

Many of the meat sets are also tabehoudai (all you can eat) and nomihoudai (all you can drink), so make sure you arrive hungry.

Related: Metropolis Me-Time: 10 Best Places For Eating Alone in Tokyo

More of a bar than a restaurant and yet no less deserving of a spot on this list is The 5th by Sumadori Bar. With a focus on no and low-alcohol beverages — in fact, “Sumadori” comes from “smart drinking” — this bar is all about relaxing, immaculately crafted drink in hand, without feeling like you need to overindulge in a way that’ll have you regretting it the next morning. 

With their signature cocktails, you won’t even miss the alcohol, although you do have the option to customize each cocktail, requesting an ABV between 0-3%.

As an example of their innovative mixology masterpieces, sip on The Drinkable Tiramisu, blending dalgona coffee with cheese cream and coffee jelly, or ask for the Zazen, mixing up Japanese flavors for a cold-brewed gyokuro green tea concoction.

Sumadori Bar may be known for its extensive selection of drinks, but don’t ignore their small plates and tempting course menus, offering a pairing of cocktails and low-alcohol drinks with everything from vegan sweets and seasonal appetizers to dim sum and Hainanese chicken rice.

Related: Shibuya's Best-Kept Secret: SUMADORI-BAR SHIBUYA's Low-Alcohol Delights

With the guidance of a sake expert, you'll get to taste five different types of sake from across Japan, pairing them with delicious bar snacks that bring out their flavors even further.

After the refined sake tasting, an hour of free-flowing sake gives you more opportunities to hone your craft alongside sparkling conversation.

Only 5 minutes from Shibuya Station, a sake expert will talk you through 10 sake varieties, including daiginjo, junmai, and nigori, each perfectly paired with snacks.

You'll learn about the sake brewing process, the pouring etiquette and, of course, the subtle tastes of each type of sake.

With views of the Scramble Crossing and the surrounding Shibuya skyline, Shabu-Shabu Tsukada provides the perfect dining backdrop. Soak in the sights while enjoying the finest cuts of A5-grade Japanese kuroge wagyu black beef - including the legendary Kobe and Masutaka beef. 

To perfectly accent the melt-in-your-mouth wagyu, fresh vegetables are sent straight from the farms of Akita Prefecture in the northern Tohoku region. Rather than serving more common vegetable offerings like cabbage or mustard greens, Tsukuda has chosen unique seasonal varieties to provide a distinct and delicious flavor combination with their wagyu. 

Choose from one of three courses ranging from a Masutaka beef sirloin and Kobe beef shoulder loin to a triple selection of Masutaka and Kobe beef sirloins alongside Kobe beef rib-eye. No matter the course, you’ll be able to compare some of the best cuts of wagyu beef available.

With four locations around Tokyo including in Shibuya, Yamamoto no Hamburg is a delicious and affordable spot for Japanese Hamburg steak. Choose from various toppings and fillings, like a spicy mayonnaise or a delectable garlic sauce. 

You can also opt for their recommended house special, the appropriately named Yamato no Hamburg. They stuff gorgonzola cheese into the steak before topping it with a thick, creamy mushroom sauce. They put the finishing touches on it by dousing it in a demi-glace sauce to create a traditional yet unique flavor. 

Before diving into your delicious Hamburg steak, you’ll receive fresh vegetable juice, complimentary with every meal. The juice changes every month to take advantage of the freshest in-season vegetables, and it pairs exquisitely with the rich, meaty Hamburg steak flavor.

While you're in Shibuya, browse our best food tours, explore Shibuya’s street food scene, or add a few more things to do in Shibuya.

For a taste of authentic Japanese cuisine, head to Dogenzaka where you can find cozy izakaya serving up delicious dishes like sushi, tempura and yakitori.

Yes, Shibuya is home to various vegetarian and vegan-friendly restaurants such as T's Tantan for vegan ramen and Crayon House for organic vegetarian dishes.

If you're looking to save some yen, check out the food stalls at Shibuya's Center Gai or head to Ichiran Ramen for a budget-friendly bowl of delicious ramen.

Yes, Shibuya boasts several Michelin-starred restaurants, including Sushi Shibata for exquisite sushi and Den for innovative kaiseki multicourse dining.

Yes, Shibuya has a variety of street food, including classics like takoyaki and yakitori. Find your next street food craving with our Shibuya Street Food Guide!

Hungry for more? See our curated list of the best restaurants in Tokyo.