Review excerpt: Ebisu's Frau Krumm, started by retired tennis star Kimiko Date, focuses on German bread and pastries, along with a mix of French and Japanese products.
Review excerpt: It has taken chef Luke Armstrong six months to get the menu the way he wants it at Signature, and his kitchen crew is up to speed.
Review excerpt: At Tokyo's Sio, owner-chef Shusaku Toba is integrating strands into a cuisine that blends French and Italian with plenty of Japanese and other influences.
Review excerpt: In German, schmatz is the word for smacking your lips in pleasure, or giving your grannie a kiss on the cheek. Perfect onomatopoeia for a few fun-filled hours Tokyo's Nakameguro.
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: A Peu Pres has a whimsical easygoing charm. And chef Mizuho Takemura’s take on French food is wholesome, without fanfare or drama.
Review excerpt: Vaner is Tokyo’s first (and right now the only) bakery specializing in traditional Norwegian-style whole-wheat bread.
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: Kushiage, udon, kinmedai — Whatever is served at Beignet, you’re in for a treat.
Notice: Event and location information is subject to change.