First of all I would like to thank all chowhound posters for their excellent recommendations. If it wasnt for them I wouldnt have been able to eat at some of these amazing restaurants. In 5 days my wife and I went to Sushi Yoshitake, Sushi Sawada, Kyubei, Dons de la Nature, Mon Cher Ton Ton Rappongi and 7chome.
All were excellent as expected. But my experience in Sawada was by far the best, and miles ahead of the other two. The quality of his ingredients, the amount of food he offers and his general presentation of what he offers were all amazing. Yoshitake has some different dishes and tastes, and I enjoyed his sushi rice very much. Definitely worth going also. Kyubei is your high class, high standart sushi shop. But it is not an "experience" in my opinion. Maybe better for lunch.
Dons de lan Nature did offer the best steak I ever tasted. The steak itself was I believe the best in the world, and his seasoning and cooking made it even better. One word of advice. 400 gr's of tenderloin is too much for even a person like me who can eat 1kg in one sitting :) The fat is just too much to handle. I did enjoy the fillet much more (shared 1 of each with my wife).
Mon Cher Ton Ton Rappongi was also a very nice dining experience. It was great for teppenyaki, had very high quality food and overall is a great place to spend an evening. They do offer a variety of dishes so don't just think of it as steak, lobster and shrimps.
7chome: This is the only place I have a hard time justifying the cost. Do not get me wrong. It is amazing tempura. The fig tempura and quail egg tempura will always remain in my heart as well as some others. But after 35,000 Yen this was the only place I left with the question "Was this worth it?"
In general I think Tokyo is the top food location in the world for me after spending 5 days there. The attention given to what they cook and the perfectionism of Japanese people in general make everything so much better than elsewhere. At one point I was offered a cucumber and thought " My god this is amazing".
Again thanks for all the recommendations.
(By the way) I am quiet happy to see recently an increase in reviews, they are important to see diverse opinions on high end sushi, tempura, steak...
Back to Sushi Sawada, I thought that the uni(=sea urchin) arrangement/marriage with awabi(=abalone) and other seafood have been quiet skillfully thought. But the second time I went there, I did not understand the choice for some ingredient (I believed them not in season).
Mentionning that typically 150% that of Yoshitake will be less quantity, as there are other significant differences (no wait time, different seasonal offers with 150% lower price).