Area:Akasaka

Information about things to do in Japan, restaurants, films, destinations and more.

Sometimes you just want a snack, a light bite, a nibble with a glass of something red or white. Nowhere has that figured out better than Spain, with its tapas culture. And nobody in Spain does it with more elan than the Basques, with ...

Dinner at Toyoken reads like a roll call of retro comfort food from a long-passed era -- but with one big difference. This is not the bill of fare at an old-school company canteen or some fusty provincial hotel. You're in a grand new ...

It also has an excellent and eclectic menu -- just as you'd expect from any spinoff of the wonderful (and rather more sophisticated) Namikibashi Nakamura in Shibuya. Naturally there's a strong emphasis on good regional sake and shochu, plus great seasonal seafood.

The restaurant Kobe Beef Kaiseki 511 is in an intimate area of Akasaka, one of the major business districts in Tokyo. As customers walk down the stairs to the basement, they are welcomed by the soothing sound of flowing water. With a goal to showcase ...

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.

The top-end menu will include some 15 separate plates, from the elaborate hassun appetizer platter to a "main" dish which, depending on the season, could be fugu pufferfish or crab in winter, ayu sweetfish during the hot months or morsels of rich wagyu beef ...

The legend has grown with the telling. Takazawa has only three tables and serves a maximum of 10 people each evening (initially it was just eight people at two tables). Working virtually solo, the chef prepares protracted banquets of complexity and flair. The experience ...

One of Tokyo's most elegant and traditional sukiyaki houses, Yoshihashi is also one of its least publicized. Tucked away down a cul-de-sac off a nondescript side street in Moto-Akasaka -- itself a quarter that flies under most people's radar -- it's a place that ...

There's no mystery as to what's on the menu at Kamo-shabu Chikutei. Even if you didn't know that "kamo" means "duck," the lamps at the entrance with their stylized image of a mallard in flight give the game away.

The most popular dish, as at any unagi restaurant, is unaju — grilled, soy-basted eel laid out on a bed of rice in an ornate lacquer-look box. The soft, melting texture of the fish; the savory tang of the basting sauce; a light dash of ...

The food is based around simple, traditional fare -- yakitori; beef tongue grilled over shichirin burners; pork shabu-shabu; simple nabe hotpots; plenty of vegetable dishes -- but all produced using ingredients of unimpeachable quality from rural Kyushu.

Notice: Event and location information is subject to change.