Review excerpt: The menu at Ode unfolds over a leisurely two to three hours, comprising a dozen dishes at dinner (eight at lunchtime).

Review excerpt: This is a classic kappo-style restaurant, the type where customers sit and watch as the chef prepares course after elaborate course of exquisite washoku (traditional Japanese cuisine). But there is one reassuring clue that the cuisine at erba da nakahigashi is modern ...

There’s some flashy equipment behind the counter at the Nishi-Azabu branch of Maruyama Coffee, but the method of choice here is the humble cafetiere. As barista Seiya Yamashiro explains, the shop favors French presses for the same reason it uses metal filters in its ...

There are eight regular vegetarian or vegan burgers at Island Veggie (with daily specials); sets cost around ¥1,100 and include a side of fries. There are also a variety of shakes, juices and acai bowls on offer from the Tokyo branch of California’s Sambazon ...

Little Pie Factory serves an array of hand-crafted pies made fresh daily using seasonal ingredients. A four-minute walk from Hiroo Station, the bakery offers both sweet and savory varieties stuffed with succulent meat staples such as beef and turkey as well as a mouth-watering ...

This is designer-casual territory and the wait staff are just as respectfully precise and formal. More importantly, though, Tomoji Ichikawa remains in charge overall, which means the focus on French cuisine is unchanged. As his head chef at Atelier d'I, he's brought in Keiji Ota, who used ...

Pasta is one of Koike's specialties. Every day, there's a choice of 12 different kinds, all made in house and each served with its own distinctive regional sauce. Some are simple and light, others chunky and rustic, and two or three will be exotic ...

Using super-fresh seasonal ingredients is a non-negotiable for any high-end chef. But Ueki, even more than most, is focusing on the vegetable kingdom, often using indigenous varieties rarely found outside of Japanese cuisine.

At Coolie's Creek, the focus of the kitchen is on Cantonese cuisine with a number of Sichuan dishes thrown into the mix to spice it up. There are no major surprises on the menu, but everything is light, attractive, appetizing -- the style of ...

Just about all of his dishes feature cheese in one form or another. Indeed, Mori was named a chevalier of France's Confrerie du Taste-Fromage, making him Japan's first ever "knight of cheese." Those who share his enthusiasm can order his ¥7,000 top-of-the-line "cheese course" ...

In our book, anything that's been slowly grilled over charcoal -- and as long as it's not slathered in a thick, savory, soy-based tare sauce -- goes beautifully with wine. And if the kitchen is using fine ingredients and premium charcoal, especially the variety ...

Vietnamese food is made for snacking, and the temptation here is to order everything, especially when it tastes this good.

This is the great thing about Harmonie. You can settle in upstairs for a full-scale dinner with a grand cru, or you can sit downstairs and snack on light bistro fare. You can drop by early in the evening for a quick pastis, or ...

Acquavino is more than just a chic, up-to-the-minute lunch spot. It also functions as a caffe and, later in the day, as a casual neighborhood trattoria-cum-wine bar. The range of possibilities are detailed on four separate blackboards. There are the food specials, all rather more orthodox ...