Area:Ebisu

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

There are half a dozen choices of hors d'oeuvres, a couple of soups, and half a dozen main dishes. All derive from the basic brasserie tradition, but everything is executed with great expertise.

Sonamu's main claim to fame is the nourishing country-style hot pot known as kamjatang. Although this translates literally as "potato soup," this is only a partial description, since it fails to mention the most obvious ingredient -- the generous pile of pork backbones that ...

Sorano-niwa -- the poetically named "Garden of the Sky" -- specializes in traditional soy products. That means tofu in its various guises, of course, but also yuba, the skin that forms on the surface of soy milk when it is heated; and unohana (a.k.a. ...

With all due respect to Chicago and all other Italian enclaves spread across America, what we want is real Neapolitan pizza -- the way Hisayoshi Majima makes it.

As is usual at establishments of this kind, the a la carte menu -- composed and penned daily by Masumitsu-san -- gives no prices. That is why many people are happy to leave the selection up to him, ordering the 7,000 yen omakase ("leave ...

There is fish (including Ahi tuna, swordfish and smoked salmon); seafood (jumbo shrimp); mixed organic vegetables; teriyaki chicken; duck; tea-flavored pork chops; barbecued lamb kebabs; and a choice of U.S. or Hida-Takayama beef steaks, for which you can select the size or price of ...

The Israeli owner turns out tasty versions of such classics as falafel, hummus, baba ganoush and matbucha (stewed tomatoes and peppers), mixing imported seasonings with locally sourced veggies.

Saru calls itself a "fresh bistro." That means comfortable, confident cuisine blending farmhouse French and trattoria Italian, based around quality ingredients all sourced from within Japan, especially from Nagano, the home prefecture of owner Nobuyuki Saruta.

The specialties at Bettei are Gin-no-kamo, a variety of Barbary duck raised in Aomori Prefecture; and fresh vegetables grown in the market gardens of Kamakura on the Shonan (Kanagawa) coast just south of Tokyo. Put the two together and you're all primed for one ...

Unlike the upmarket gourmet lounges of Aoyama and Roppongi, Maimon gives the concept a contemporary Japanese twist, matching its mollusks not with caviar and champagne but with yakitori and sake.

Truth be told, we were disappointed. Not with the interiors, which again showcase the design of owner Takashi Sugimoto, the man behind the Super Potato design studio. No grumbles about the menu, either, which continues the Shunju tradition of marrying European and Asian influences ...

All the patties are prepared in-house from 100 percent wagyu (Japanese black Angus cows -- hence the name, an abbreviation of "black cow"). The buns are from the celebrated Maison Keyser bakery. And there's a tasty range of fillings, from spicy jalapeno to Italian-style ...

Like Din Tai Fung, the xiao long bao here have thin skins and an elegant, tear-drip droop when removed from their bamboo steamer basket nest. However, the soup has more of a soy sauce taste.

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