Area:Iidabashi

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

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 -- ...

NOTE: Brasserie de l'Institut closed on April 29, 2019, and will reopen in about one year. It's all casual and honest, but laid out with a sense of style -- much like the food, in fact. If you've visited Bernard's main restaurant in Roppongi, you ...

The guy at the front, the head chef, is called Tara-chan (literally, "Codfish"). His second in command is Katsuo-chan ("Bonito"). Why have they adopted stage names? Because at GiroGiro, dinner is as much a performance as a culinary art. Make no mistake, though: The ...

The menu features plenty of charcuterie and hearty regional dishes -- quenelles (dumplings); salade Lyonnaise (with bacon and a poached egg), fromage de te^te (pork head cheese) -- presented with a delicacy and sophistication well above the norm for this kind of French soul ...

Matching grilled skewers of chicken with wine is by no means unique, but here it's done particularly well, and with some novel flourishes as well.

Notice: Event and location information is subject to change.