Area:Nihonbashi

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

At the smart, brand-new branch close to Hamacho Station, space is at a premium. The kitchen is shoehorned into the ground floor, with most of the standing room on the floor above. But the menu, chalked as always on the wall above eye level, ...

Review excerpt: Fujimaru is part of an expanding Osaka-based group of wine shops and delis, which includes the only winery in that city — and it’s their own wines on draft here. The chain has made a bold choice of location in Tokyo: The ...

The type of eel Tamai serves is anago (a type of conger or sea eel), rather than the more usual unagi (freshwater eel). In the old days, anago was more of a bit-part fish, commonly batter-fried at tempura restaurants or lightly simmered and served ...

Chef Yusuke Namai's modern-French cuisine is far too good to hurry over, let alone try to cram into an office lunch hour. And it's way too creative to shoehorn into the standard starter-main-dessert format. Over the course of more than three hours, he delivers ...

Since there's only one set tasting menu, which is delivered to everyone simultaneously, no ordering is necessary. You just sit back and wait for the food to arrive. As the name suggests, the meal takes the form of a succession of small tapas-sized dishes, ...

Yoshiume specializes in nabe hot pots, which are cooked at the table over individual gas burners. These are served a la carte or as part of full-course meals (at ¥7,000, ¥8,000 and ¥10,000), which follow the sequence of traditional Japanese cuisine but with without ...

Called Sakana no Nakasei, the restaurant specializes in Tajima wagyu aged two months at minus-5 degrees. As at the highly popular main restaurant, the limited-edition steak of the day is the big draw and sells out fast, followed by the made- and seasoned-to-order ground ...

One of the first highlights of our meal at La Bonne Table is a wonderfully smooth potage made from new-season white onions and adorned with morsels of home-smoked bacon, charcoal-grilled new-potato gnocchi, oven-roasted beets and tender spinach leaf. A signature dish if ever there was ...

Notice: Event and location information is subject to change.