Best Seafood

Roppongi's seafood restaurants cater to the district's international business crowd and high end entertainment scene, with many establishments requiring reservations and offering counter seating where chefs explain each dish. The neighborhood showcases precision specialists like Miyake Akira, where the chef creates homemade caviar and serves it alongside grilled Mikawa eel, and ZOROKUYUZAN, which focuses entirely on traditional Edomae tuna preparations with firm textured shari rice. For those seeking theatrical presentations, Yakiuo Ishikawa grills fish directly in front of diners at their counter, while Uniholic displays six regional varieties of sea urchin daily for uni enthusiasts. The Roppongi Hills and Midtown towers house both casual donabe clay pot specialists like Uoteru and formal private dining rooms at venues like Sakai & BAR, making the area particularly suited for business meals that transition from formal presentations to late night entertaining.