Review excerpt: Even with its handsome new black-metal, gas-fired oven, Fakalo Pizza Gallery is clearly a labor of love operation. The pizzas are honest, with half a dozen varieties each of red (tomato) and white (cheese).
Review excerpt: Given Masato’s culinary background, meat and fish dishes dominate Il Garage’s prix fixe menu. The wine list is also drawn exclusively from Italy.
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: The chefs at Alter Ego have developed a range of new Italian-inspired recipes for their seven-course omakase tasting menu.
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.
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