With 12 taps of craft beer, premium burgers and funky environs, Mikkeller Kanda is a welcome addition to Tokyo’s dining scene.
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:
One welcome surprise in the new Toranomon Yokocho is an offshoot of Ayu Ramen, still offering its no-frills sides and namesake noodles.
Toranomon Yokocho is the latest scrubbed-up yokochō to hit Tokyo, offering diners a la carte options from branches of high-end restaurants.
This could be the perfect time to (safely) support your favorite operations, before they get busy again.
Fakalo Pizza Gallery remains a labor-of-love operation with a half-dozen varieties each of red (tomato) and white (cheese) on the menu.
Craving classic bistro fare, loaded sandwiches or good patisserie? You’re in luck: Yusuke Namai's new menu covers all those bases (and more).
Ramen shops aren’t well suited to COVID times. Fortunately, some top Tokyo ramen specialists have delivery solutions that spare us from cup noodles.
Japan is blessed with a growing number of artisan bakeries around the city that can fill that pain de campagne-sized hole in our diets.
COVID-19 implications are reverberating up and down the food chain, and those with strong links to the restaurants they supply are definitely feeling the effects. Several Tokyo chefs are taking steps to protect their valued farmers, fishermen and other food producers.
Restaurant Narisawa is still operating a full lunch and dinner service, albeit with generous table spacing and curtailed evening hours. But he has also formulated various menu iterations for takeout and home delivery ranging from ¥15,000 to a hefty ¥35,000 a head.