Luke Armstrong recently took over the kitchen at Signature at the Mandarin Oriental, Tokyo and has introduced a new menu to the classic dining room.
Robbie Swinnerton has been living, eating and writing about food in Tokyo for over 30 years. His column, Tokyo Food File, has run in The Japan Times since 1998.
For Robbie Swinnerton's latest contributions to The Japan Times, see below:
It wouldn't be wrong to call Hinomoto a pub. After all it's a craft beer specialist, with 10 taps all devoted to Japanese beers and a counter where you can sit and drink to your heart's content. But that doesn't tell the whole story ...
Sometimes genius rears its head in the unlikeliest of guises. Or perhaps it's only to be expected that two of the most creative curry recipes in recent memory have been dreamed up by one of Tokyo's most innovative cocktail specialists, Shingo Gokan.
One of Japan's emerging leaders in the sake world talks about the delight of discovering Japan's renowned beverage.
Few visitors bother to climb right to the top of Kagurazaka's hill, though. Fewer still venture further, down the other side. Until recently there was little incentive to do so. There is now: Akomeya has arrived.
Raku is not the absolute tiniest restaurant in Tokyo. But it certainly feels that way once you've squeezed past a couple of cramped tables and several people's posteriors to shoehorn yourself in at the seven-seat counter. So why bother? One word: gyōza.
Few restaurants capture the Shinsen neighborhood feel better than Hiyori. Looking in from street level, you can tell that it's easygoing and convivial, the sort of place where you drop in for a quick drink, strike up conversation with your neighbors and end up ...
The Daikanyama district continues to mushroom new developments, most of them notable more for their architecture than their carefully curated content. It would be tempting to lump the new Kashiyama building in that category, but there is definitely gastronomic substance to be found along ...
Located in the quiet backstreets of Yoyogi-Uehara, Sio is compact and simply furnished. But it boasts a sense of style that would be the envy of many places in far buzzier parts of town.
With its old-school wooden frontage and bold white noren curtain, the chances of you missing Kurocyodo are slim. No prizes for guessing what the specialty is here: The calligraphy for unagi (freshwater eel) is unmistakable.