Area:Akasaka

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

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.

It's not the most creative Spanish restaurant in Tokyo, perhaps, nor the best-known. Nor does it operate at anything like those late, late Spanish hours. But for us it's the place that most closely approximates the easy, sunny ambience and great range of foods ...

It's certainly not the sort of place you'd enter on a whim. And even if you did, you'd be turned away, as it's invariably full. If you like the intricacy of high-end Japanese cuisine but in a relaxed setting, then it's well worth picking ...

It also does several excellent varieties of poke, a salad of raw, marinated seafood and chopped vegetables. But the restaurant's strongest point is its lively selection of daily specials that keeps it steps ahead of Tokyo's one-trick-wonder Hawaiian joints.

Notice: Event and location information is subject to change.