Balthazar serves worthy, non-additive meals blending Japanese and Western ingredients and influences. Whether you prefer grilled fish and sake, spaghetti and organic wine, or the classic genmai pizza -- a patty of brown rice topped with either salad or spicy ground beef -- the ...

The idea is simple but profound. Japan's traditional multicourse cuisine has always been based on the bounty of the vegetable kingdom. Increasingly, though, kaiseki meals have become loaded up with meat and seafood, with vegetables, herbs and mushrooms treated as mere seasonal accents. Nagamine ...

This quiet basement dining bar serves up wholesome izakaya tavern fare, but made with organic veggies and all strictly additive-free. There's plenty on the menu for vegetarians and also for fans of unprocessed foods, premium regional sake and biodynamic wine.

Matching grilled skewers of chicken with wine is by no means unique, but here it's done particularly well, and with some novel flourishes as well.

Ichikanjin is a bright little noodle counter (it also has a couple of tables) with cheerful, slightly quirky decor, jazz or bossa nova on the sound system and a good selection of beers. And, most importantly, some very tasty ramen: Shio (salt-based), shoyu (soy ...

Daikokuya's owner/noodle-master, Shigeo Sugano, prepares everything himself. He grinds the buckwheat (some of it grown in his own fields) in a traditional hand-powered stone mill, then forms the flour into dough, rolls it out and chops it into delicate strands with a wonderful flavor ...

This is gourmet yakitori (and that's no longer a contradiction in terms) for the Dancyu generation -- well-heeled men, predominantly, with educated taste buds, who are no longer content to squeeze into raucous, smoke-filled plebeian nomiya or squat under the arches at Yurakucho quaffing ...

Designer okonomiyaki may sound like a contradiction in terms, but here in Shirokane it seems to make perfect sense. Where else can you go to drink Pouilly-Fuisse with your pancakes?

Ohmatsuya serves the cuisine (and sake) of far-off Yamagata Prefecture -- but this is kyodo ryori refracted through a prism of urbane sophistication. It is quite feasible to order in ippin (a la carte) mode. But the English-language menu (quite understandably) steers those unfamiliar ...

Matsugen stays open past 10:30 p.m., which is in no way remarkable by Azabu standards but considerably later than the hours most old-school soba-ya subscribe to. Second, it boasts a sizable kitchen staff well-versed in all aspects of Japanese cuisine, not just the art ...

Much of Hantei's claim to fame rests on the wonderful old building in which it is housed. Quite simply, it's a classic -- an immaculately preserved three-storied, turn-of-the-last-century town house, all jutting wooden beams and balconies. Its proud frontage is remarkable, even for the ...

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