Soba noodles are Tokyo’s original fast food, simple and filling. Whether you prefer them hot or cold, here’s five soba shops worth a trek across town.
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:
Norihito Nemoto’s upscale bistro fare makes his laid-back restaurant one of the highlights of the still new and vibrant Eat Play Works complex.
Curry has been Tokyo’s go-to comfort food this summer, and Curry Spice Gelateria Kalpasi’s low-key June arrival hit the moment.
Two of Tokyo’s hottest chefs. A menu tethering contemporary Japanese to modern French cuisine. Tokyo has never seen an opening like Denkushiflori.
Sincere Blue is Shinsuke Ishii’s way of demonstrating that a French restaurant can offer seafood dishes that are sustainable, delicious and affordable.
The new Jingumae Comichi yokochō is an alluring space to while away the hours after work or on weekends.
Rise & Win beer is brewed in the zero-waste town of Kamikatsu, and that philosophy is built into the foundation of its brewery and Tokyo taproom.
Hasegawa Saketen’s reborn Tokyo Station branch is larger, sleeker and even better stocked. It even boasts a new in-house sake microbrewery.
Tokyo Food File wraps up summer 2020 with a look at how Tokyo’s dining scene is shaping up in Year One of COVID-19.
With more Michelin stars than any other city in the world, Tokyo is something of a dining mecca. But in 2020, the coronavirus pandemic has turned Tokyo's restaurant and hospitality industry on its head.