Area:Iidabashi

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

Review excerpt: The shared Noma DNA at Inua shines through in the complexity and juxtaposition of flavors, the floral garnish and the unorthodox accents of fermentation.

La Cachette is an unsung institution in Tokyo; it was one of very few dedicated craft beer bars in the city when it opened in 2001. The bar is somewhat indecisive with its French name, German decor, American music and mix of European and ...

Craft Beer Server Land is one of Tokyo's few beer bars open for lunch on weekends, with an eclectic menu that runs the gamut from fish and chips to green curry. There's a ¥380 seating charge, but the quality of food and comparatively low ...

Made from fermented fruit juice, cider has risen in popularity alongside craft beer. Le Bretagne Bar a Cidre offers an excellent introduction to the gluten-free libation a la its tasting set of three ciders, available from 2:30-4:30 p.m. on weekends for a reasonable ¥1,800.

In the five years since opening, Koizumi has developed his own take on the kaiseki tradition of leisurely, multicourse meals. He has also forged an identity that is distinct from his longtime mentor, Hideki Ishikawa, whose eponymous restaurant was at this address before moving ...

All self-respecting soba restaurants offer tempura. Few do so with as much finesse as you find here. Ask for the seasonal tempura plate and you will first be served a couple of chi-ayu (young sweet fish), which moments earlier were swimming in a small ...

This is absolutely as you would expect, since Kamozou is the third in the growing stable of sake-specialist taverns run by Noriharu Nozaki — among them the self-named Nozaki in Shinbashi. Not that you will find him behind the counter at Kamozou these days. If ...

Portions are ample, closer to what you'd expect in the Big Apple than we're used to here in Tokyo. Order the meat loaf, for example, and you get two very hefty slices of melt-in-the-mouth meat moistened with a savory mushroom gravy, and salad and ...

These days the menu pays only cursory homage to its namesake region. Besides Burgundian classics, such as Coq au Vin or boeuf Bourguignon, you are just as likely to find Alsace-style choucroute (sauerkraut) or Provencal pissaladiere (thin pizza laden with anchovy and black olives). ...

Inevitably, your eyes will be drawn to the grill pit at the far end of the kitchen -- safely screened behind see-through plexiglass to avert any wayward sparks. Here, the resident grillmeister tends to his cuts of fish, chicken and vegetables. Instead of grilling ...

Shoehorned into a space that would be considered cramped even for a ramen shop -- you literally have to squeeze sideways to get to the back -- it can seat precisely 13 customers at the counter and four more at a shelf-like table wedged ...

What sets it apart from most other middle-range Italian eateries, though, is chef Masakazu Hasumi's massive enthusiasm for vegetables. An energetic man not long out of his 20s, he loads his menu with them, from the opening appetizers and colorful antipasti through to his ...

In terms of food, Africa still remains an unknown continent for most people -- with the exception of the distinctive and delicious cuisine of the Maghreb. Wisely, Ishikawa has understood that accessibility is more important than authenticity, and he has worked with his chefs ...

Most other Italian restaurants in town (including Carmine's) stick to the mainstream of Rome, Tuscany or Lombardy. But Stefano focuses on the foods of his native Veneto, the northeast corner of Italy that lies inland from Venice. Many of the ingredients he uses -- ...

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