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

Review excerpt: For ¥3,000 an hour, you get your own place at BBQPit, the use of a Weber grill and a sturdy awning to keep off the sun.

Review excerpt: Not only does Men Labo Hiro offer shoyu and shio (salt) versions and excellent tsukemen (dipping noodles), it also offers occasional yakitori specials.

Review excerpt: Locale sources its pork from Kagoshima and lamb from Hokkaido and veal from a ranch in Iwate. Look out for her Saitama quail, too.

Review excerpt: There’s only one thing on the menu at Wagyumafia: gyu-katsu (deep-fried breaded beef cutlet) sandwiches. And the top-of-the-range offering — 100 grams of premium Kobe chateaubriand steak — commands a cool ¥20,000.

Review excerpt: The bar snacks at Another8 are classy, ranging from soy-sauce pickles to the addictively munchy home-cooked burdock chips.

Review excerpt: There is only a fixed omakase tasting menu at Torikado; simply let chef Onoda or his assistant know if there’s anything you don’t want. (Be warned, the meal includes plenty of internal organs.) Then, sit back as a succession of chicken morsels ...

The core of Ponga's menu is made up of an extensive selection of beef and pork cuts, several of them rarely found in standard yakiniku restaurants. But Ponga also prides itself on a wider-than-usual selection of vegetable dishes on its menu. You can order ...

Perhaps it is the Japanese influence, but the food here does not suffer from the heavy sauces and overly rich flavors that can at times beleaguer French cuisine. Ai to Ibukuro offers a true culinary experience for the entire family, and will have baby ...

In charge of the grill is Tomohiko Abe, Ikegawa's youthful right-hand man from Torishiki. He is working side by side with Yasunori Yamamoto, whose background is in Italian cuisine. It sounds hybrid, but it works wonderfully.

Chef Ryotaro Miyauchi got experience at a number of small-scale winemakers during his stay in France, so he knows his oenology. But he's also a trained chef, so the food menu is every bit as important.

In the right hands, the simple act of grilling skewers of chicken over glowing coals of charcoal produces one of the supreme delicacies of Japanese cuisine, well worthy of a such a tasteful setting. Those hands belong to yakitori maestro Yoshiteru Ikegawa.

Notice: Event and location information is subject to change.