The lunch menu is limited but offers French staples such as quiche, croque-madame, similar to the croque-monsieur but topped with an egg. I started with the brightest cake on the menu, tarte rouge, a raspberry tart or tarte aux framboises, and followed it with ...

Review except: Yujiro Takahashi is a bright new star in Tokyo’s gastronomic sky. He first rose above the horizon as head chef of the excellent Le Jeu de l’Assiette in Tokyo’s Ebisu-Nishi neighborhood, where he retained the restaurant’s Michelin star for the five years ...

This self-styled “neo-bistro” opened recently in a luxury mini-mall in the backstreets of Aoyama and the reasons the food is so good will come as no surprise to anyone who has dined at Signature, the sleek French restaurant on the 37th floor of Tokyo’s ...

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 ...

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

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 ...

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 ...

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 man in charge of the open kitchen is Fumio Yonezawa. The chef, who spent several years at the New York main restaurant, executes the light Asian accents of the Jean-Georges signature dishes with considerable aplomb.

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