Area:Kanda

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

The buckwheat grain is ground fresh each day in the small stone mill that sits in one corner of the dining room. Then it is mixed to a dough (with no added wheat flour), rolled out and sliced into fine strands. That's the thud ...

Kemuri is a place for casual nibbling, eating and whiling away the evening, rather than for formal, full-scale dining. As the name indicates -- kemuri is Japanese for smoke -- the menu revolves around an extensive selection of smoked delicacies, all of them prepared ...

Because the noodles are te-uchi -- freshly rolled and chopped by hand by a white-clad assistant who works nonstop in the glass-fronted booth at the back of the room -- aficionados prefer to eat them unadorned, either mori (cold, with a dip) or zaru ...

Besides its repertoire of izakaya standards, Shinpachi has established a name on the strength of its seafood, much of which is trucked in from ports in Toyama Prefecture on the Sea of Japan. On any given day, there are likely to be dozen different ...

Rib steak, bangers and mash, lamb chops, simmered tripe: At Butcher Brothers, meat is much more than just an option; it's the main event, the reason you're there. And with a name like that, what else would you expect?

The "French oden" that forms the core of the current menu at this mellow little modern eatery is so light and fragrant you'd be best off thinking of it as Japanese pot-au-feu. The light, clear broth is a chicken bouillon boosted with mushrooms and ...

Co-owner Jason Koehler is producing a range of satisfying hand-made Chicago-style deep-dish pizzas. This is a style of pie virtually unknown hitherto here in Tokyo, and it goes brilliantly with all those brews.

Notice: Event and location information is subject to change.