Area：Gaienmae
Information about things to do in Japan, restaurants, films, destinations and more.
Review excerpt: Bees Bar by Narisawa — the name is a nod to Narisawa’s logo — is the ideal bar as a place to limber up with aperitifs or close out an extended meal with a few postprandials.
Review excerpt: After a selection of appetizers at Tadenoha — mostly seasonal vegetables and mushrooms that go well with sake or Kumajochu, the renowned shōchū from chef Kozuru’s home region — the dinner unfolds through half a dozen courses.
Review excerpt: The restaurant An Di explores and creates its own interpretation of what Vietnamese food might taste like in Japan.
Review excerpt: Takashi Imai's new place, Yakitori Imai, is set back from view on a quiet residential side street, it is spacious and modern, with discreet down lighting and jazz on the sound system. He has 30 seats at the long counter that runs ...
Abysse chef Kotaro Meguro and front-of-house manager Tatsuhiko Taniguchi combine solid assurance with a youthful enthusiasm that is refreshing in Tokyo.
What is striking about the new Florilege is how spacious and theatrical it is. Now you get to see Kawate and his crew preparing dinner, and smell it, too.
From the very first bite to the final mouthful dinner at Den unfolds with a series of unothodoxies, visual puns, witticisms and even conjuring tricks.
The bright yellow sign calls down over the busy, narrow sidewalk like a grandmama from the old country exhorting her brood to come to table. "EAT EAT," it shouts. Do as you're told: Go in and sit down. We did. And we ate. We ...
There are two main reasons why Nataraj has been so consistently overlooked when assessing the merits of Indian food in Tokyo. The first is no doubt because it hews to a strictly vegetarian furrow.
Every two months, the menu changes to focus on the cuisine -- specifically the breakfast -- of a single country.
The inspiration for the kitchen here is Italian. The antipasti list is brief, but there's a good range of pasta with several made fresh in-house each day. But these are mere preliminaries for the main event: pork (spare ribs or shoulder butt), chicken or ...
First you pick your wine from the various bottles Tanabe has assembled that week. Your food, all prepared by Kaneko and his team, will be matched with your choices. It is not quite as arbitrary as it sounds, but there's definitely a frisson of ...
Notice: Event and location information is subject to change.