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.

Review excerpt: 336 Ebisu is part of the new wave of Parisian neo-bistros, where quality cooking and a well curated cellar are de rigeur but dressing up and putting on airs is decidedly passe.

Review excerpt: At just ¥5,800 for five courses — plus a dainty appetizer with your aperitif and a small patisserie alongside your coffee at the end — ici’s menu is priced at bistro levels. But owner-chef Shuichiro Iwata’s cooking reflects the two years he ...

Review excerpt: When the new Atre mall opened in April outside Ebisu Station, most people’s eyes were fixed on the ground floor and the one-hour lines outside burger phenomenon Shake Shack’s eagerly awaited second Tokyo branch. But those in the know have been directing their ...