On a recent visit for lunch, the mood was somber — there was only one other table occupied. And the appetizers didn’t help the ambience. I had melon au jambon aux crudites, with slices of melon, Parma ham and chargrilled eggplant. My companion had ...

Difference is unabashedly French in style, with its heavy, white linen tablecloths, its lace curtains and its pair of maitre d’s, who both wear white gloves and may well be competing to see who is more soft-spoken. The standard of service, as you might ...

The Oak Door, Grand Hyatt Tokyo’s steakhouse, is again hosting its popular Summer Beer Garden, offering all-you-can-drink draft beer and other beverages, as well as all-you-can-eat food items, through Sept. 30. For evening gatherings in the summer months, The Oak Door’s terrace beer garden is ...

Abysse chef Kotaro Meguro and front-of-house manager Tatsuhiko Taniguchi combine solid assurance with a youthful enthusiasm that is refreshing in Tokyo.

Perhaps it is the Japanese influence, but the food here does not suffer from the heavy sauces and overly rich flavors that can at times beleaguer French cuisine. Ai to Ibukuro offers a true culinary experience for the entire family, and will have baby ...

EO, or Eloge de l’Ombre (no, I don’t know what it means either), is located on the 14th floor of Abeno Harukas, Osaka’s latest very tall building — the tallest in Japan if you discount the Skytree. The food is French, the atmosphere formal ...

What is striking about the new Florilege is how spacious and theatrical it is. Now you get to see Kawate and his crew preparing dinner, and smell it, too.

Chef Yusuke Namai's modern-French cuisine is far too good to hurry over, let alone try to cram into an office lunch hour. And it's way too creative to shoehorn into the standard starter-main-dessert format. Over the course of more than three hours, he delivers ...

Tokyo Oyster Bar was established in 1999 in Tokyo’s Gotanda area and as the first oyster bar in Japan, it has served both imported and domestic oysters in various styles such as fresh, steamed, ajillo and grilled. The oyster pioneer’s newest branch in the Shirokane ...

Review excerpt: The owner-chef Rimpei Yoshikawa of Pignon is anything but a typical Tokyo French chef. He drives an old Citroen 2CV better suited to 1960s Paris than the outer fringes of Shibuya. He prefers T-shirts to chef’s whites, tying his hair back in a ...

EO, or Eloge de l'Ombre (no, I don't know what it means either), is located on the 14th floor of Abeno Harukas, Osaka's latest very tall building -- the tallest in Japan if you discount the Skytree. The food is French, the atmosphere formal ...

The interior of Eatrip is comfortably homespun, with simple, rustic accents, exposed ceiling timbers and an assortment of secondhand tables and chairs. There’s a short counter on one side looking into the small open kitchen. The dining room itself is split into two, with a ...

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