Review excerpt: At Delifucious, there’s the kani-kurīmu korokke burger, a croquette of crab and creamy potato served in a bun with tomato, coleslaw and a honey-mustard sauce. For a deeper, richer flavor, you can order it with kani-miso, the dark, flavorful crab tomalley. This, ...

Reivew excerpt: Ohka The Best Days an easygoing bar with a laidback atmosphere that more than lives up to the superlative name and a nice deck with a couple of outside tables. The menu at Ohka The Best Days basically consists of homemade gyōza (pot stickers) ...

Review excerpt: Perched on the second floor of a sleek new building overlooking the cherry trees lining the banks of the Meguro River, Craftale has a view to kill for, especially when the blossoms are at their peak. But the main reason for making the ...

Camo (or more usually, kamo) means “duck” — the key ingredient in a good half of the dishes. In this case it refers to aigamo, the domesticated kind, which are raised on a farm run by the restaurant’s parent company in the far north ...

100 Spoons, in the Tokyo neighborhood of Futako Tamagawa — specifically the Rise Shopping Center — bills itself as a “new” type of family restaurant that aims to be a special destination for families while still offering the broad selection of dishes that famiresu ...

Pizzeria e Trattoria da Isa is the creation and life-work of Hisanori Yamamoto. He’s the young pizzaiolo you see at the helm of the massive wood-fired oven, shoveling in the pale raw pizzas with his long flat paddle, and then just a minute or so later pulling ...

Hatos Bar only stocks full-flavor craft ales, both bottled and on draft, from small-scale regional microbreweries. These are intended not for chugging down to slake the thirst but for leisurely sipping and appreciation. There’s nothing ordinary about the food, either. Hatos Bar has blazed ...

Keats is not a vegetarian restaurant — there are several fish and meat dishes each day — though nonmeat-eaters and vegans will feel at home. It follows the macrobiotic ethos of shunning artificial additives and refined sugars, and incorporating very little dairy food. That ...

Shibata’s one-plate special (¥1,500, served only on Saturdays, Sundays and holidays) is great value. You get to pick from seven different main dishes (meat, fish, omelet, etc.), which are served on a sizable oblong platter with cooked vegetables on the side and a hefty ...

Kushiwakamaru boasts all the attributes of a classic neighborhood yakitori shop. It’s convivial, affordable, always busy and often filled with clamor and smoke. It’s clean (but not too clean), the chicken is good (though never brilliant), they grill it over charcoal (essential for flavor), ...

Hashidaya specializes in chicken — not any old broilers but free-range fowl from designated areas of the country. These include Nagoya kochin bantams; Hinai jidori from Akita Prefecture; and the more generic, but still excellent, russet akadori from nearby Chiba. Whether cooked up in ...

This friendly diner/restaurant, which opened back in July, occupies the bottom two floors of a new building, with racks of farm-grown vegetables arrayed outside the front door, each box identified by the name of the prefecture and the farmer who supplied it.

As at all the best Japanese restaurants, provenance and quality are just as important as preparation. The seafood is shipped direct from ports along the Inland Sea; the vegetables come from the market gardens of Tamba, outside Kyoto; and the wonderful Senba tofu that ...

Kuro-hitsuji proudly boasts that it uses New Zealand mutton, which, compared to lamb, is more flavorful and loaded with protein. That first order will disappear fast, and the average hungry adult will certainly want to order second helpings of meat and vegetables, lubricated with ...

Luna Rossa has none of the sterile self-consciousness that permeates too many of Tokyo’s upper-crust Italian (and French, of course) restaurants. In large part, that’s because chef Hitoshi Mizutani understands that eating is about enjoyment.

It would be hard to find a better example in Tokyo of the genre best described as “designer washoku.” Too often, after bitter experience, we are tempted to use that epithet as a sneering pejorative. Not so here. Higashi-yama is actually the creation of ...

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