Review excerpt: Not only is the location more central — in the heart of Roppongi Hills, no less — Torioka is also more stylish and, for the time being at any rate, much easier to book.

Review excerpt: Hasao Tanaka, at Osaka Hanten, charges only ¥200 for a bowl of ramen, but knows it has to be of the highest quality, otherwise his customers would never come back for a second serving.

Review excerpt: RyuGin 2.0 represents a major upgrade. At last, chef Yamamoto has a setting worthy of his culinary status, and of the well-heeled clientele who will favor this more salubrious and central location.

Review excerpt: Konjiki Hototogisu is exactly the kind of new-wave noodle counter that old-school ramen grinches love to hate. It’s squeaky clean and has a rustic wooden frontage.

Review excerpt: At both lunch and dinner, wild food remains front and center on the menu at Lature. The chef's signature starter is a delicate savory macaron made with the blood of the same Yezo sika deer he serves as a main course.

Review excerpt: Wana Tedome doesn’t mess with any ordinary meat. “Deer, not cow. Boar, not pig,” the illuminated street-level sign outside proclaims in Japanese. “Grilled venison, grilled boar and grilled pheasant.”

Reivew excerpt: Ibrew’s craft beer pub has only been open there for a year, but its no-frills, low-budget approach makes it a perfect fit for commuters.

Review excerpt: Whether you order a la carte or choose one of the set menus at Yuu, you'll be treated to traditional washoku cuisine in a modest and modern restaurant.

Review excerpt: At lunch, Toridoki morphs from its role as neighborhood izakaya tavern to offer hearty, good-value set meals. It also serves a parallel menu of udon noodles made in the chunky Sanuki style.

Notice: Event and location information is subject to change.