Review excerpt: Unlike other fashionable restaurants that focus on the usual Italian-inflected fare, the menu at Lakan-ka is based on light, wholesome Japanese cooking.
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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 ...
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