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: 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: 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.
Review excerpt: The pasta dishes at Latteria Bebe are inventive, with seasonal variations such as the linguine with hotaru-ika (firefly squid) and fukinoto (wild butterbur buds).
Review excerpt: There’s no menu at Out. It serves one thing and one thing only, year-round and without exception: tagliolini al tartufo. But what a great dish it is.
Review excerpt: From start to finish — the appetizers at S'accapau do what they’re supposed to by perking up the palate with forthright flavors.
Review excerpt: Pizza Studio Tamaki doesn’t subscribe to the narrow Neapolitan precepts governing the ingredients, techniques and styles of pizza.
Review excerpt: Yuki Kamada’s pizzas at Da Yuki are what you would expect from someone who has gone the extra mile: thin bases and sauces that complement the toppings, with rich and creamy Marrandino buffalo mozzarella.
Notice: Event and location information is subject to change.