Area:Omotesando

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

Review excerpt: This cheerful no-frills space just opposite Aoyama Gakuin University is geared toward a young clientele and proudly announces that its gyōza contain no garlic. Instead they’re served — five at a time — nicely crisped underneath, with a choice of healthy, vegetable ...

Each serving (¥950) includes five or six different kinds of soba. Some are fine and delicate, others chunkier, and several contain other ingredients, such as poppy seed or aoba (green perilla leaf) or lemon zest. Kasamuta arranges small portions of them in a hollowed-out ...

A recently opened creation from the owners of vegan mainstay Pure Cafe and the smaller 8ablish cafe-bakery in Gakugeidaigaku, Restaurant 8ablish creates complex Mediterranean-inspired dishes and, compared to the cafe and bakery, offers a full-fledged dining experience. The atmosphere is conducive to long wine-soaked ...

Since being established in Taipei in 2006, the number of Gong Cha chain stores has gradually increased to over 1,000 and now extends to more than 10 countries. In September, the tea shop launched its latest shop in the Harajuku/Omotesando area.

This self-styled “neo-bistro” opened recently in a luxury mini-mall in the backstreets of Aoyama and the reasons the food is so good will come as no surprise to anyone who has dined at Signature, the sleek French restaurant on the 37th floor of Tokyo’s ...

One thing about the menu: There isn't one; at least not on paper. As at top Japanese restaurants, you leave it up to the chef to know what foods are in season and how they are best prepared. Lunch or dinner, everyone eats the ...

There is no attempt now to woo the hip crowd: At L’Effervescence, the wow factor is all on the menu. If you knew the place in that previous incarnation, you will find the decor has been toned down but the layout inside little changed: the ...

The menu is divided into four main sections: tapas and their Lebanese counterparts, mezze; a page devoted to jamon and chorizo (from the finest Iberico hogs, of course), culatello and prosciutto from Italy, plus a good choice of cheeses; main dishes, including seafood, meat ...

Beacon styles itself as an "urban chop house." What that means is a self-confident, high-end grill in the best American tradition. Swanky and polished, it exudes the reassuring, understated elegance (and, it must be said, the equivalent sticker price) of a Lincoln Continental.

"Italian cucina using Japanese ingredients": This is Kushima's philosophy, honed from his training at some of Tokyo's top ristoranti -- though interestingly, he has never felt the need to work in Italy itself.

Notice: Event and location information is subject to change.