Area:Kamiyacho

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

[Sponsored] For meat lovers who want to enjoy a delectable collaboration of dry-aged Kobe beef and French cuisine, Premium Pound Kamiyacho is definitely the place to go. The chef pairs an extensive knowledge of French cooking and Kobe beef in a variety of delicious courses ...

It is far from Tokyo's biggest, plushest or most sophisticated Indian restaurant, nor the most renowned. But many of Nirvanam's fans -- including those who should know best, expats from the subcontinent -- rate it as their favorite in the city. Or at the ...

Review excerpt: The core of Tofuya Ukai's premises is a 200-year-old sake brewery transplanted from Yonezawa, Yamagata Prefecture, massive polished beams, thick-walled warehouse, and all. You are greeted by kimono-clad staff, then ushered through winding passages, past a miniature sake museum with ancient vats and ...

Here, as at the main restaurant, the specialty of the house is camarones cocidos -- good-sized shrimp (the kind known in Japanese as ama-ebi) simply blanch-boiled in their shells, but so perfectly you don't even need the wedge of lemon that's served with them.

Review excerpt: You will not find anywhere in Tokyo that does eel better than Nodaiwa — after all, they’ve been in the business for over 160 years now. Nodaiwa’s handsome premises are worth a visit at any time of year. The core of the restaurant is ...

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