Area:Asakusa

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

Review excerpt: The recipe at Otafuku, this classic oden house, has barely changed in a century and, until last autumn, nor had the atmospheric, low-rise wooden building in which the dish had been served for so long.

Review excerpt: Drop in at Dandelion Chocolate for a cup of the rich, creamy hot chocolate (with five kinds to choose from), coffee or mocha (a potent mix of the two). Alternatively, there are smoothies, horchata (made from almond milk), wine and craft beer.

The menu revolves mainly around the down-home specialties of Isan, the area of northeast Thailand across the Mekong River from Laos, where the cuisine is searingly hot. The chefs at Montee (an older Thai couple) make no compromises. Chili levels are clearly marked on ...

Can a basic noodle counter founded a mere seven years ago and barely big enough to seat 12 truly qualify as a legend? In the case of Rokurinsha, most definitely yes — in fact twice over. First things first: The ramen really is outstanding. It’s ...

At Vin Chou (which they rhyme with "banjo"), the chicken of preference is prime Date-jidori, one of the finest, most flavorful varieties of Japanese fowl. Rather more unusually, though, the menu also offers Bresse chicken wings, quail, cuts of Barbary duck and halves of ...

When Suzuki first opened Aramasa, the idea of providing Tokyoites with the local food and drink of furthest Akita was almost as exotic as it would be now, say, to serve Ethiopian cuisine (though, of course, he had the advantage of constant support from ...

Excerpt review: Everything from crushing the grains and mixing them with boiling water to allowing the mixture to ferment is done inside the pub -- and customers can view the tanks that store the fermenting beer as they walk in. It takes 10 days ...

Notice: Event and location information is subject to change.