Area：Asakusa
Information about things to do in Japan, restaurants, films, destinations and more.
Review excerpt: All the kushiage sticks at La Maison du Isshovin are good, whether meat, mushroom or vegetable. But do not miss the kunsei-tamago, a smoked egg.
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 ...
Barely big enough for seven seats squeezed around an equally microscopic kitchen area, it looks modest even for a noodle joint. You certainly don't expect to find an extensive menu -- or such excellent cooking.
Daikokuya's owner/noodle-master, Shigeo Sugano, prepares everything himself. He grinds the buckwheat (some of it grown in his own fields) in a traditional hand-powered stone mill, then forms the flour into dough, rolls it out and chops it into delicate strands with a wonderful flavor ...
Notice: Event and location information is subject to change.