Japanese websites rate this restaurant as 'the perfect combination of cheap and delicious traditional Japanese cuisine.' The lunch set offers choices like natural sardine senryu hot pot or sashimi, all for just 800 to 900 yen, making it quite economical.
Ginza Birdland (Yakitori/Chuo Ward)
At Bird Land, the greatest pleasure is enjoying yakitori and wine at the same time. Here, you can savor rare parts and basil sauce-seasoned chicken dishes that are hard to find at other yakitori restaurants.
Sosaku Men Kobo Nakiryu (Ramen/Toshima Ward)
For an additional 50 yen, you can increase the spiciness. The menu includes soy sauce ramen, salt-flavored ramen, rice balls, as well as toppings like char siu and shrimp wontons. Each person is limited to ordering one bowl of noodles. The shop closes once the day's soup is finished, so if you plan to visit at night, it's best to check their Twitter beforehand.
Kagawa Ichifuku (Udon/Chiyoda Ward)
If you are a fan of udon, this place will not disappoint you. Although the curry udon is extremely popular, why not try the simplest kake udon (cold udon) on your first visit? There are also bukkake udon (sauce udon) and kama-tama udon (egg udon), each with its own unique flavor.
Tonkatsu Masamune (Fried Pork Cutlet/Minato Ward)
The daily rotating lunch set, consisting of rice, pork soup, and pickles, starts at just 980 yen. If you want to indulge, you can choose the 'Premium Loin Cutlet Set Meal (1,680 yen)'. This restaurant is located in the office district of Tameike-Sanno, and there will definitely be long queues during lunchtime.
The fresh fish dishes here use bonito and seasonal fresh fish directly transported from Kochi, focusing on bringing out the natural flavors of the ingredients and the sense of the seasons. The set meals that can only be ordered at lunchtime, such as the 'Grilled Seasonal Fish Set (1,300 yen)', 'Straw-Grilled Bonito Set (1,500 yen)', and 'Bonito and Seasonal Fish Combo Set (2,500 yen)', are also quite economical.
Hashimoto, an old shop established in 1835 during the Edo period. Even now, it uses the same ingredients and cooking methods as when it was first established. The 'Unaju' (eel rice, around 6,000 yen) still retains its original flavor.
Ramen Yamaguchi Rashi (Ramen/Koto Ward)
The 'Special Mapo Mazesoba (Special Mapo Mixed Soba)' topped with cilantro is full of the spiciness of Sichuan pepper. If you find it not spicy enough, add some green Sichuan pepper from the table. The 'Salt Ramen with Soft-Boiled Egg' is also a highly popular dish.
Tempura Abe Ginza Main Store (Tempura/Chuo Ward)
The restaurant has a water tank where you can enjoy freshly fried tempura shrimp on the spot. In addition, there are tempura dishes made from fresh ingredients such as conger eel and clams. Many regular customers like to finish their meal with a bowl of tempura chazuke (tea over rice).
OSAKA Kitchen Ginza Main Store (Okonomiyaki/Chuo Ward)
The okonomiyaki in the store uses 'Kinmon Sauce' sourced locally from Osaka. In addition to okonomiyaki, the restaurant excels in teppanyaki: tender and premium A5-grade wagyu red meat, Omi beef ribeye steak, fresh seafood... all can be enjoyed here.
