Area:Roppongi

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

There are five compelling reasons for making your way to this casual, unprepossessing, glass-fronted hangout on the Hiroo side of Roppongi. You will find them being dispensed from the gleaming taps that adorn the small bar just inside the front door.

To find anywhere serving a good cooked breakfast at 7 in the morning is in itself noteworthy. But to sit down in such a relaxed setting -- high ceilings, mix-and-match old wooden furniture, a bar at one end and a comfy banquette at the ...

After 20 years in Tokyo, he achieves a fine balance between the rich, sensuous recipes of his native Tuscany and the subtlety of flavor and presentation of his adopted homeland.

There are no longer any a la carte options, just one omakase chef's special menu each day. It's an elaborate presentation of 12 courses that melds traditional kaiseki principles -- fresh seasonal ingredients presented in ways that draw out their inherent flavors -- but ...

Review excerpt: Tradition, craftsmanship, and understated refinement. These are attributes expected of any place serving traditional Japanese cuisine of a certain quality. When it comes to tempura, those same values are every bit as important. Among Tokyo’s specialist restaurants, Tempura Uoshin in Nishi-Azabu may not ...

Scan the menu and it's hard to believe you're still in Japan. Meatloaf, burgers and quesadillas; steaks and eggs. This is the kind of down-home, stick-to-your-ribs diner fare that many a homesick ex-pat North American lies awake pining for, once the initial excitement of ...

If you are dreaming of culinary magic or hoping to re-create the experience of dining chez Bocuse in France, then you will be mightily disappointed. If you are familiar with the quality of ingredients, attention to detail and sleek expertise that chef Hiroyuki Hiramatsu ...

Inakaya calls itself a robatayaki, a country-style grill, but it's not so much a restaurant as an interactive theater where you get to participate in the show by eating and drinking. The lead roles in this drama are the two yakikata ("grill-persons" is the ...

All the standard Okinawan dishes are present and reasonably correct. The various kinds of champuru (stir fries with tofu and egg) include hechima (gourd); goya, naturally; and nakami, a spicy mix of organ meats. And if you don't fancy the ashitebichi (simmered pig trotters, ...

The name, Sasano, is cunningly derived from alternate readings of the two Chinese characters meaning "sake" and "drink." They could well have added a couple more ideograms to boast that you will also eat very well here.

The main influences are Cantonese, but allegiance is also paid to Shanghai. The shark's fin soup is bulked out with plenty of king crab meat and egg white in a thick chicken broth. The sliced fillet of beef is sauteed soft in black bean ...

You come here for power eating. The menu offers eight different cuts of beef, ranging from a basic half-pound of New Zealand tenderloin or 10 ounces (283 grams) of U.S. Angus sirloin to 22-oz (625-gram) porterhouse steaks of prime Japanese wagyu (for two, they ...

Even more innovative is the menu. There is a fixed, four-course menu of the day, but you are under no obligation to order it. The long a la carte menu features two dozen "petites assiettes degustation" — tapas, essentially — and it is entirely ...

Pride of place is given to the oysters arrayed in the glass-fronted tray of ice running the length of the open kitchen. There are usually four or five varieties to choose from, some local -- including the fabulous rock oysters from Niigata -- others ...

The most obvious feature of the operation here is the rotisserie machine. It stands proud behind the counter, near the semi-open kitchen, its casing done out in spiffy racing red (customized with a cheeky Ferrari decal) and its glowing cargo of chickens and other ...

Everything is grilled over Bincho charcoal (hence the name) shipped from the Kii Peninsula, which is highly rated for the even, constant heat it generates. The chickens, reared in the foothills of Mount Haruna, in Gunma Prefecture, are a crossbreed of local birds with ...

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