This is not some hopeful approximation of a Western breakfast. This is the real thing prepared by kitchen staff who know how to get bacon crisp and eggs to just the right degree of fluffiness.

The main influences are Cantonese, but allegiance is also paid to Shanghai. The shark's fin soup is bulked out with plenty of king crab meat and egg white in a thick chicken broth. The sliced fillet of beef is sauteed soft in black bean ...

Be sure to ask for the hand-written (Japanese only) menu of the day, which supplements the regular bilingual list. That is where you find all of Oshima's most creative dishes -- plus some exceptional pizzas.

Owner Satoshi Ikuta is not just a pizza enthusiast, he is an Italophile to the umpteenth degree. He's the guy with the goatee beard and tractor driver's baseball cap whom you see toiling away in front of that fiery furnace. His passion is not, ...

Misaki spent a total of seven years honing his skills in Italy, predominantly in Rome, but also traveling from the foothills of the Alps down to the furthest tip of Sicily. During that time, he developed a brilliant repertoire of variations on the theme ...

Oysters this fresh need absolutely no further ornamentation. But lightly cooked -- baked or deep-fried -- they are every bit as good. What can beat classic oysters Rockefeller or fried oysters with a simple tartar sauce? Well, try them with Hisio's patent Chinese black ...

Besides their excellent bakery, they have retail shelves stocked with dried pasta, olives, conserves and other delicacies, a huge array of Italian cheeses (sample their spicy Gorgonzola and swoon), as well as a hugely tempting selection of prosciutto and salami. They also sell plenty ...

Do not fail to order the antipasti. It comes on a square platter divided into four sections, the contents of which will change with the seasons.

"Italian cucina using Japanese ingredients": This is Kushima's philosophy, honed from his training at some of Tokyo's top ristoranti -- though interestingly, he has never felt the need to work in Italy itself.

Luna Rossa has none of the sterile self-consciousness that permeates too many of Tokyo's upper-crust Italian (and French, of course) restaurants. In large part, that's because chef Hitoshi Mizutani understands that eating is about enjoyment.

An entire page of the menu is devoted to pasta and gnocchi, which were tempting. But why waste valuable stomach space and eating time on pasta when you have pizza of this caliber? You will be pleased to know that the crew at Isola ...

Most other Italian restaurants in town (including Carmine's) stick to the mainstream of Rome, Tuscany or Lombardy. But Stefano focuses on the foods of his native Veneto, the northeast corner of Italy that lies inland from Venice. Many of the ingredients he uses -- ...

Notice: Event and location information is subject to change.