Review excerpt: On any given day, Lees Bread offers around 20 different varieties, most baked with organic Japanese flours and ancient grains, like kamut and spelt, sourced from farmers in Iwate and Hokkaido prefectures.

Review excerpt: Fantin is at the top of his game. And that — along with the superb setting, the elegant dining room overlooking Ginza’s central boulevard, the premium wine list and the smooth-as-silk service — is what has made Il Ristorante so special and ...

Review excerpt: Visitors can enjoy a view of the sea with the side of pizza at Kanagawa's Il Veliero. Visitors can choose from half a dozen pizzas to choose from, ranging from a simple but well-constructed Marinara (¥1,250) to the house-special seafood Pizza Veliero ...

Review excerpt: "It's all about the relationship between the food and the natural environment in which it is grown," says chef Kazuhiro Matsuki who is practicing "satoyama gastronomy," a form of farm-to-table cooking at Shizuoka's Bio-S.

Review excerpt: Ebisu's Frau Krumm, started by retired tennis star Kimiko Date, focuses on German bread and pastries, along with a mix of French and Japanese products.

Review excerpt: At Tokyo's Sio, owner-chef Shusaku Toba is integrating strands into a cuisine that blends French and Italian with plenty of Japanese and other influences.

Review excerpt: In German, schmatz is the word for smacking your lips in pleasure, or giving your grannie a kiss on the cheek. Perfect onomatopoeia for a few fun-filled hours Tokyo's Nakameguro.

Review excerpt: The chefs at Alter Ego have developed a range of new Italian-inspired recipes for their seven-course omakase tasting menu.

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.

Notice: Event and location information is subject to change.