Cafe 104.5

Onward and upward: Tokyo's ever-changing skyline sprouts new high-rise buildings like bamboo shoots in spring. No complaints here, even if they are as massive as the new Waterras Tower, close by Ochanomizu Station — just so long as they offer eating options as hip ...

Wana

"It's still gibier season," proclaims the sign on the street corner outside Wana. And who could argue with that? There's no reason why game meats and wildfowl should only be eaten in winter. If they're readily available, why shouldn't we enjoy them all year ...

Nemuri-an

At the recent Tokyo Taste World Gastronomy Summit, the super-chefs assembled at Tokyo International Forum paid fulsome homage to Japan and its influence on their own creative vision. Their well-honed, technologically enhanced presentations were leavened throughout with buzzwords such as dashi soup stock, yuzu ...

Kemuri

There are half a dozen compelling reasons for heading to Kanda-Sudacho. The small pocket of back streets that survived the firebombs of World War II and — so far — the ravages of high-rise development is home to some of the city's most venerable ...

Kanda Matsuya

New Year in Japan brings with it all manner of ritual and circumstance. Observing the first sunrise. The all-important hatsumode shrine visit. Receiving (and assessing) nenga greetings. Perhaps even the sipping of otoso, the medicinal-tasting sake that guarantees health throughout the next 12 months. ...

Shinpachi

Of all the long-established nightlife neighborhoods in downtown Tokyo, Kanda is the one that has done the best job of retaining its no-nonsense shitamachi credentials. Of course a certain gentrification is inevitable -- indeed, the station could almost be called salubrious these days -- ...

Butcher Brothers

Rib steak, bangers and mash, lamb chops, simmered tripe: At Butcher Brothers, meat is much more than just an option; it's the main event, the reason you're there. And with a name like that, what else would you expect? Vegetarians avert your eyes. Not just ...

Le Petit Kanda

In Japan, it's not winter without oden. Some people find it hard to get excited about the idea — and the redolent reality — of kamaboko fish cake, hard-boiled eggs or chunks of daikon simmered interminably in murky baths of odoriferous dashi stock. But ...

DevilCraft

The craft beer revolution in Japan is picking up pace. The main event of this summer has been the opening of DevilCraft, an excellent brewpub-to-be that is already serving some of the finest, hoppiest, maltiest, tastiest microbrews around. DevilCraft was set up by a trio ...