Area:Roppongi

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

The delicate hot broth is made with chicken, fish and konbu seaweed, the noodles are light and they are served with half an ajitama egg, slices of freshly grilled chashu pork and a garnish of fragrant yuzu peel. It's just as much a classic ...

The menu at Shonzui, chalked on a huge blackboard in the cheerfully cramped dining room, includes a generous charcuterie platter built around homemade pates and terrines, stick-to-your-ribs cassoulet and massive wagyu steaks as thick as phone directories. Needless to say, red is the predominant ...

Inside and out, they've created a rustic retreat in the heart of the city. Cucina Tredici Aprile is simple and casual, but it's a proper little restaurant (and certainly not a trattoria). Hidaka spent a year in Sicily, and the Mediterranean influences are strong, ...

If you're into assigning genres, then call it a high-tech teppanyaki grill -- albeit one that's been sprinkled with a liberal dose of magic dust. Dining there takes you to an entirely different, parallel universe from the standard teppan fare popularized by the likes ...

Serious, formal and precise, Japanese cuisine at this level is much like classical music. Just as the score for a symphony is already written, the parameters of a kaiseki meal are fixed, and any variations in nuance tend to be subtle. Where Shichi Jyu Ni Kou stands out ...

Roppongi Nouen is one place where you can trace what you’re eating right back to the very source, and even look at photos of the farmers’ faces and fields. Drop in on the right day and you might get the chance to meet them ...

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 ...

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 ...

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