Review excerpt: A Peu Pres has a whimsical easygoing charm. And chef Mizuho Takemura’s take on French food is wholesome, without fanfare or drama.
Review excerpt: Vaner is Tokyo’s first (and right now the only) bakery specializing in traditional Norwegian-style whole-wheat bread.
Review excerpt: PST Roppongi, which opened in mid-September, is bigger and sleeker, with plenty of tables that can be moved together for larger parties.
Review excerpt: Housed in a former hostess bar, Monk conjures up some remarkably intricate dishes.
Review excerpt: The food menu at Otto Knot is limited to a lineup of sandwiches and the restaurant’s dessert of choice: homemade waffles.
Review excerpt: At Ebiu's Sel Sal Sale, chef Masahiro Hamaguchi prepares a one-size-fits-all omakase dinner with Italian-inspired cuisine.
Review excerpt: Kushiage, udon, kinmedai — Whatever is served at Beignet, you’re in for a treat.
Review excerpt: As Bistro de Yoshimoto's name suggests, and as the nonstop soundtrack of accordion music makes abundantly clear, the setting and the fare is undeniably French.
Review excerpt: The H in Test Kitchen H is for Hiromi Yamada, the chef who, more than anyone, spearheaded the Italian cuisine boom that engulfed Japan in the 1990s.
Review excerpt: On paper, the setting for Liaison, a French-inspired restaurant that’s on the upmarket end of eateries of the ward, is ordinary.
Review excerpt: At its core, Echi Ponte Vecchio a Osaka is a pizza and pasta restaurant, but your local, cozy pizzeria it is not.
Review excerpt: The cooking at Tokyo Fratelli Paradiso is good without being overly complex or flashy. As at the main restaurant in Sydney, the chefs share the same passion for seasonal produce and the vegetables are sourced from organic farmers.
Notice: Event and location information is subject to change.