Review excerpt: For a yakitori specialist — and that’s what Eiki offers, chicken simply cut, skewered and grilled — it verges on the sublime. But of course, as you will already have guessed, Eiki is no ordinary yakitoriya. It comes from an exalted lineage.

Review excerpt: Ebisu's Frau Krumm, started by retired tennis star Kimiko Date, focuses on German bread and pastries, along with a mix of French and Japanese products.

Review excerpt: Ebisu's Toritama offers upwards of 30 different cuts of chicken, including organ meats rarely found elsewhere.

Review excerpt: At Ebiu's Sel Sal Sale, chef Masahiro Hamaguchi prepares a one-size-fits-all omakase dinner with Italian-inspired cuisine.

Review excerpt: There are plenty of simple side dishes to go with the drinks but Kikuya’s main calling card is tempura, cooked to order in front of your eyes. All the standards are present, plus winter specials such as snow crab, monkfish and cod ...

Review excerpt: Come for the view, stay for the food. Longrain serves an easygoing take on Thai cuisine that hits all the right notes without attempting to be overly complex or authentic.

Review excerpt: The flavors are light and as bright as the turquoise plates they’re served on at Good Luck Curry, with neither the gloopy richness of Japanese-style roux-based curries nor the oil-heavy style found in northern India.

Review excerpt: With its bottles of nuoc mam fish sauce arrayed in the window, Banh Mi Bakery looks like it’s been beamed over straight from the streets of Saigon.