Tonino was set up by (and named for) a trained pizzaiolo of considerable skill from Ischia, in the Gulf of Naples. Although he has left now, his influence lingers in the quality of the pizzas.

This smart but self-effacing little Italian just a minute’s stroll from the park’s tranquil rear exit (on the opposite side from Harajuku Station) is a bit special. No ordinary neighborhood ristorante, it is one of the few in Tokyo to specialize in the hearty ...

The overarching influence is Italian cooking, border-hopping to France, but most dishes have a Japanese stamp on their passport — specifically Kyoto.

For an extra ¥150, you can also get a cup of coffee. As a way to warm up customers who were brave enough to dare a large scoop of gelato, the shop offers free hot tea.

At Mario Gelateria in Ginza, you can warm up with a cup of hot chocolate, ginger milk tea or consomme soup before you order a scoop of ice cream.

The inspiration for the kitchen here is Italian. The antipasti list is brief, but there’s a good range of pasta with several made fresh in-house each day. But these are mere preliminaries for the main event: pork (spare ribs or shoulder butt), chicken or ...

Italy may be the basis of Harada’s cuisine but the inspiration and interpretation are entirely his own. The ingredients are superb, most of them sourced here in Japan. The flavors are subtle and presentation exquisite.

What sets it apart from most other middle-range Italian eateries, though, is chef Masakazu Hasumi’s massive enthusiasm for vegetables. An energetic man not long out of his 20s, he loads his menu with them, from the opening appetizers and colorful antipasti through to his ...

As a concept it is simple, admirable and hugely seductive. It also makes things much easier when it comes to ordering your meal. The essential precepts of the food are Italian and, although it’s intended primarily as a foil for the wine, the cooking ...

With all due respect to Chicago and all other Italian enclaves spread across America, what we want is real Neapolitan pizza — the way Hisayoshi Majima makes it.

Banreki epitomizes the subtle alchemy of Japanese dining at its best — the interplay of space, design and lighting, with food of brilliant, complex simplicity and serving vessels of quiet beauty. This synergy, of course, has been at the heart of Japan’s cuisine for ...

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