Compared to other watering holes in the neighborhood, Two Dogs Taproom offers the most competitive prices by far, especially if you arrive during happy hour. After 25 years in Japan, owner Mike Verweyst opened Two Dogs in 2013 with the aim of creating a ...

Open since 2010, Ant ’n Bee has a longer history than most craft beer bars in Tokyo. It has two rooms: a small non-smoking space and a stately L-shaped bar that holds all of Ant ’n Bee’s charm.

Review except: Yujiro Takahashi is a bright new star in Tokyo’s gastronomic sky. He first rose above the horizon as head chef of the excellent Le Jeu de l’Assiette in Tokyo’s Ebisu-Nishi neighborhood, where he retained the restaurant’s Michelin star for the five years ...

The Oak Door, Grand Hyatt Tokyo’s steakhouse, is again hosting its popular Summer Beer Garden, offering all-you-can-drink draft beer and other beverages, as well as all-you-can-eat food items, through Sept. 30. For evening gatherings in the summer months, The Oak Door’s terrace beer garden ...

One of The Outback’s most popular menu items for weekend and holiday dinners is the prime rib set. The prime rib is slowly roasted at low heat and served in a thick cut, allowing customers to enjoy authentic, juicy American-style roast beef. To satisfy ...

Located on one of the most iconic and strategic corners in the heart of Roppongi, the New York-style restaurant Wall Street Cafe & Bar offers customers a variety of savory dishes and drinks. Its two cozy floors, furnished in black and red, provide great ...

Bright, friendly and spotlessly clean, Malins is little bigger than a hole-in-the-wall. You head to the hatch at the back, order and pay, then wait for your food to arrive. Although there is some simple seating on high stools out front, this is certainly ...

The delicate hot broth is made with chicken, fish and konbu seaweed, the noodles are light and they are served with half an ajitama egg, slices of freshly grilled chashu pork and a garnish of fragrant yuzu peel. It’s just as much a classic ...

The menu at Shonzui, chalked on a huge blackboard in the cheerfully cramped dining room, includes a generous charcuterie platter built around homemade pates and terrines, stick-to-your-ribs cassoulet and massive wagyu steaks as thick as phone directories. Needless to say, red is the predominant ...

The inspiration is unmistakably Okinawan, as are the ingredients — but they are prepared and presented with the understated elegance of Kyoto and its elaborate kaiseki multicourse cuisine. It’s an intriguing cross-cultural melding, and one that by and large works wonderfully.

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