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 ...

What sets it apart from most other middle-range Italian eateries, though, is chef Masakazu Hasumi's massive enthusiasm for vegetables. An energetic man not long out of his 20s, he loads his menu with them, from the opening appetizers and colorful antipasti through to his ...

Banreki epitomizes the subtle alchemy of Japanese dining at its best -- the interplay of space, design and lighting, with food of brilliant, complex simplicity and serving vessels of quiet beauty. This synergy, of course, has been at the heart of Japan's cuisine for ...

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.

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.

If it's Kumazawa's Shonan Beer you want to sample, not sake, then Trattoria Mokichi is definitely the better option. The menu is casual, beer-garden Italian, with pride of place given to the new wood-fired pizza oven that was installed earlier this year. They also ...

"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.

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 -- ...

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 ...

The 3,400 yen set dinner comprises six separate courses, including two hors d'oeuvres (one hot, one cold); fish (currently pan-fried isaki); meat (roast lamb); then two separate desserts plus coffee. This must be one of the best bargains in the city.

Acquavino is more than just a chic, up-to-the-minute lunch spot. It also functions as a caffe and, later in the day, as a casual neighborhood trattoria-cum-wine bar. The range of possibilities are detailed on four separate blackboards. There are the food specials, all rather more orthodox ...

Notice: Event and location information is subject to change.