Expect refined ambience, a selection of elegant appetizers and top-notch soba.
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:
Chef Eiji Taniguchi’s “avant-garde regional” cuisine showcases the best of Toyama Prefecture’s seasonal ingredients and local artisans.
Tucked away in suburban Setagaya Ward, No. 502 is a perfect example of the recent fashion for wine stores with bars attached — plus an innovative plant-forward menu.
The latest state of emergency in the capital means it’s more important than ever to stay safe, which means outdoor dining. Cue the calm, secluded Sakuu.
This offspring of the well-known Tacubo serves a gourmet burger like no other, pared back to the simplest of no-frills basics.
Shodoshima’s Olive-fed Wagyu Beef is taking the “Wagyu Olympics” by storm, and putting the island on the gastronome’s map.
It’s easy to take Japan’s wealth of fermented foods for granted. Hakko Department puts them front and center.
Chef Yusuke Namai of Ode turns up the volume at his hip spinoff coffee shop in Hiroo.
While Tokyo diners continue to wait for an end to the state of emergency, the city's fanciest restaurants are finding ways to survive by offering take-out meals.
Fans of ramen who don't want to travel can now order boxes from the award-winning Chuka Soba Tomita in Chiba Prefecture.