Azabu

Review excerpt: Sashimi, tempura, seafood and wagyu beef: Juban Ukyo's menu covers most of the upmarket favorites.

Review excerpt: Pizza Studio Tamaki doesn’t subscribe to the narrow Neapolitan precepts governing the ingredients, techniques and styles of pizza.

Reivew excerpt: Unusually, Chef Tsuneo Yokota's standard omakase (chef’s special) menu starts out with a simple green salad at Tempura Yokota, just enough to wake up your appetite and taste buds and to occupy you while the condiments are prepared: grated daikon to go ...

All the dishes are available a la carte, meaning you can eat whatever you feel like; you can share dishes; you can even specify how much (or little) pasta you want to eat. Think of it as a very glorified wine bar -- albeit ...

Anyone who's spent any time in North America is likely to feel immediately at home. In both inspiration and execution, Frijoles models itself liberally on the U.S. "gourmet taco" chain Chipotle. That's not a bad thing by any means, as it translates into quality ...

Banreki epitomizes the subtle alchemy of Japanese dining at its best -- the interplay of space, design and lighting, with food of brilliant, complex simplicity and serving vessels of quiet beauty. This synergy, of course, has been at the heart of Japan's cuisine for ...

Wakanui is a big posh steakhouse -- a date kind of place (or, ideally, an expense-account kind of place). Their French rack of Canterbury lamb is grilled on Japanese binchotan charcoal (considered Japan's best).