Bar K6 is known for its cocktails and fine whisky. This dark, intimate spot draws a sophisticated crowd of both locals and tourists.

It is possible to have fabulous sushi in Paris, and by the transitive property, equally delightful French cuisine in Kyoto. This bistro specializes in classic French comfort food, and attracts an international clientele seeking a break from traditional Japanese cuisine, as well as top chefs in the city (Kazuomi Nakamura of Nakajin says Bistro Cerisier is his personal favorite). The plate takes center stage, as the atmosphere is bare and Spartan, with white walls, simple wooden tables and a wood-burning fireplace that crackles all winter.

This longtime Mediterranean favorite moved to a three-story Omotosando mansion in October 2012. The outside terrace instantly became one of this city’s hottest dining spots. Indoor booths, counters and three private rooms fill up during Tokyo’s winter months too, as does the bar by the entrance that stays open until 3am. Expats claim Cicada serves Tokyo’s tastiest hummus, and that the menu offers one of the city’s most extensive vegetarian menus. The accompanying wine list is equally Euro-centric while the bar offers six craft beers on tap.

A tranquil oasis in bustling Tokyo, Daigo serves vegetarian kaiseki meals from a beautiful teahouse-style building that is surrounded by a Japanese garden.

Hidden in Harajuku sits this unassuming humble home with a shabby-chic garden. The juxtaposition itself feels thoroughly Japanese, even before the fresh seasonal dishes arrive at rustic tables indoors and on the cozy outdoor terrace. Owner Yuri Nomura is known as the Alice Waters of Japan for her tireless promotion of organic living and dining. The day’s well-priced omakase menu items are served on large sharing plates; the English-speaking manager happily translating for foreigners who find there way to this leafy haven.

Hard to find from the street given its very basic exterior (adorned with just a fern and a small sign) this quaint restaurant has a great atmosphere on the inside. The buzz centers around the grill in the middle of the restaurant where a chef produces skewer after delectable skewer of chicken, steak, vegetables, cheese, scallops and more. The English menu and the presence of an English-speaking staff makes for an easy dinner after a long day of sightseeing.

This hard-to-find cocktail bar is the sort of place that makes Tokyo’s nightlife scene exciting and full of surprises. Gen Yamamoto is a Tokyoite who spent eight years training in New York’s cocktail scene before returning home to open his eponymous bar. Tucked on a side street in a quiet neighborhood, Gen Yamamato features only eight seats around a beautiful wooden counter. Gen, mixologist, maître d’ and bar manager all at once, never leaves his spot behind the bar, crafting cocktails for patrons who reverently sip their drinks while watching him mash, mix, microwave and create the innovative cocktails for which he is becoming famous. The menu is short and changes seasonally; in the winter for instance, drinks include quince, fennel and kumquat mixed with a variety of sochus and sakes. Go for a flight to fully appreciate the artistry behind each cocktail.

Seasonal Japanese sweets take center stage at this traditional Japanese tearoom in the heart of Ginza. There are sweet buns with grated yam wrapped in bamboo leaves, cold kuzu noodles and aromatic shiso leaf mochi. Japanese beer, distilled spirits known as shochu and wine are also on the tightly edited, ever-changing menu here. Higashiya is owned by Japanese design firm Simplicity (which has done work for the likes of the Mandarin Oriental Tokyo), and the dining room makes lovely references to the country's artisanal heritage, adding modern twists to conventional crafts.

The Bulgari outlet, spread over ten floors, is the jewelry firm’s largest in the world. If the prices are a little too extravagant, settle for a bite to eat or a cocktail in Il Ristorante, which has its own rooftop terrace. The chef brings with him culinary inspiration from his previous post, at the Bulgari resort in Bali; he has also paired the local and highly rated Kobe beef with truffles. The wines are from Italy, and the candelabras and tableware are, naturally, from Bulgari’s home-ware collection.

After visiting the Sensoji temple, head to Imahan for a traditional Sukiyaki dinner or lunch. The restaurant is filled with private stalls where servers in kimonos will help you prepare your meal. A big frying pan is placed in the center of the table filled with a sweet Sukiyaki broth. Diners are given thinly sliced beef, vegetables and noodles to dip in the wok. The server prepares the first round and then leaves it to the client to complete their meal.

Tucked in a quiet corner of the fifth floor of Barney's New York (where several restaurants are located), the venerable Imahan is a good place for one-pot shabu-shabu and sukiyaki. Founded in 1895, Imahan is a chain with several branches, but the one in Ginza is most comfortable and also offer private dining rooms for 2 people or more.

A short walk from the Ritz-Carlton, this izakaya (Japanese tapas) restaurant is true farm-to-table. The head chef has a farm outside the city from which he sources all the ingredients on this seasonal menu. While casual, this popular restaurant has a trendy, upbeat vibe; the fresh produce sits out on the counter in front of the chef’s grill while pop music streams from the speakers. If you’re not comfortable with both a Japanese-speaking staff and Japanese menu, skip this local spot.