Takomasa was introduced in “Tokyo's Best Restaurants 2025” published by Pia.
Tokyo’s “Best Restaurants 2025”, on sale on December 10, 2024, features our restaurant in the ‘Tokyo’s Best New Restaurants 2025’ section.
＜The following is from the BOOK PIA website＞
Tokyo’s Best Restaurants,” a gourmet guide published for the past 24 years, is the first to recognize ”Tokyo’s best specialties to be preserved for posterity!
Tokyo’s Best Restaurants 2025” is the first to recognize 124 dishes from among the many restaurants in Tokyo as ‘Tokyo’s Best Specialties to be Preserved for Future Generations’ as ”dishes so delicious that we hope they will exist forever.
The front cover features images of actual specialty dishes, while the back cover features a roundtable discussion by the members, “What is a specialty dish? and a list of specialty dishes at the end of the book.
In addition, each restaurant is introduced with a new specialty dish marker.
In addition, a must-read is the specialty roundtable discussion in which the most deserving of recognition are selected from among new restaurants that have opened within the past year, and thoroughly discussed as “this year’s hot restaurants.
Five of Japan’s leading gourmet writers and critics, all with their own names, choose the “best restaurants” from a perspective that goes beyond taste alone. We hope you will find the “best restaurant” that best suits you.
【Author’s Profile】
Macky Makimoto
Born in Tokyo in 1955. Graduated from Rikkyo University.
Editorial Advisor to Aji no Techo Co. He eats and drinks all over the country and the world, and reports on his experiences in magazines, on the web, on the radio, and on television. He also produces “Toranomon Yokocho” in Toranomon Hills Business Tower, lectures at Isetan’s “OTOMANA” and at Nihonbashi Mitsukoshi’s “Nihonbashi Machi Daigaku”. She is the author of “How to Make the Superlative Sapporo Ichiban” (Pia) and “Mistakes in Nabe Bokyoku” (Kodansha), among others.
Keiko Moriwaki
Keiko Moriwaki is a top food writer who writes for “dancyu” and other women’s magazines. She visits various restaurants, both old and new, in her daily quest for delicious food. She is trusted by many famous chefs. Her books include “Culinary Training in France” (Gakken Publishing), “Makanai Recipes from Restaurants with Queues” (Pia), and “Cantonese Meisai: The Tastes of Tan Hikobin of Akasaka Rikyu” (Sekai Bunka Sha).
Haruka Koishihara
Born in Tokyo in 1972. Food writer and editor for such magazines as BRUTUS, Tokyo Calendar, and GQ JAPAN. She loves going to restaurants and has immersed herself in various food worlds with her maniacal temperament and relatively strong stomach. He is the author of “Starbucks Maniacs,” “Sanuki Udon: A Prejudice Against Udon” and “Adventures in Restaurants” (all published by Shogakukan), “The Most Gohan in My History” (published by Magazine House), and “Koji no ‘Ikiteiryoku’ wo Motomeru Hon” (co-author, Seishun Super Books), among others.
Tatsuya Matsuura
Born in Tokyo in 1969. Food activist, editor, and writer.
Writes and edits extensively for food magazines such as “dancyu,” as well as newspapers, magazines, and websites, including “Cooking Mechanisms and Science,” “Food Culture,” and “Regional Theories from the Viewpoint of Food. He also provides commentary on food trends and news on TV and radio. Her publications include “Yakiniku as Culture” (Fusosha), “Adult Meat Drill” and “New Egg Drill” (both from Magazine House).
Chieko Asazuma
Born in Tokyo in 1972. Food journalist and J.S.A. certified wine expert. She writes mainly about food and chefs for magazines such as “dancyu” and “Figaro” and online. She specializes in quick dishes and stylish snack recipes, using mainly familiar ingredients. She is also involved in recipe development and consulting. Author of “Hommeare Recipe” (Shufu To Seikatsu-sha), “Asazuma Chieko Kitchen” (Pia), and “Patissier Sekaiichi.