For the second summer in a row, Nagano-based Yo-Ho Brewing Co. will be hosting the Omohara Beer Forest on the Plaza's outdoor terrace eight stories above street level. From June 24 to Sept. 4, patrons will be able to sip Yo-Ho's flagship and award-winning ...

More beer cafe than bar, PDX Taproom, which opened in November of 2015, is the perfect place for an afternoon pint while you ponder the popularity of artisanal beer. PDX’s recipe for success? Portland. The taproom exclusively serves Oregon beers on all 10 of ...

Review excerpt: When the new Atre mall opened in April outside Ebisu Station, most people’s eyes were fixed on the ground floor and the one-hour lines outside burger phenomenon Shake Shack’s eagerly awaited second Tokyo branch. But those in the know have been directing their ...

The menu isn’t extensive, but there is something for everyone, with sandwiches, tacos and fried breakfasts. The real draw is the breakfast plate, which can come with one, two or three eggs (¥1,050, you’ll get double the meat portion for this set), cooked to ...

There are dozens of pancakes available, the cream of the crop being the souffle-style Strawberry Benedict Pancake (¥1,300), which is so delicate it melts in your mouth and so moreish you’ll be missing the dish before you’ve even finished it. It is a little ...

Steaks and hot dogs are the main draw, and the “service lunch” — a 200-gram steak with the option of a big wiener on the side, combined with soup, salad, grilled eggplant, spinach, fries and bread or rice for ¥1,200 — is about the ...

At the smart, brand-new branch close to Hamacho Station, space is at a premium. The kitchen is shoehorned into the ground floor, with most of the standing room on the floor above. But the menu, chalked as always on the wall above eye level, ...

As at any izakaya, the first food you are served will be the otoshi, a starter that acts as both appetizer and obligatory table charge. Too often these are mere tidbits for a few hundred yen that you nibble and promptly forget. At Koju, ...

At this spinoff from the very excellent Sumibiyakiniku Nakahara, the patties are all made with 100 percent wagyu beef — the same quality served at the parent restaurant — using no filler, extenders or binding agents. Unusually, the meat is chopped coarsely, giving a ...

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