Pound is a highly acclaimed Kyoto steakhouse popular for its exclusive Japanese aged beef. The restaurant opened its first branch in Tokyo in the heart of Ginza. The restaurant offers aged wagyu that is bred especially for its restaurants on the Hiramatsu Ranch in Kagoshima ...

The restaurant Kobe Beef Kaiseki 511 is in an intimate area of Akasaka, one of the major business districts in Tokyo. As customers walk down the stairs to the basement, they are welcomed by the soothing sound of flowing water. With a goal to showcase ...

Luxury automaker Lexus’ brand experience space “Intersect by Lexus” opened in 2013 in Tokyo’s Minami Aoyama to give people the Lexus “Amazing in Motion” experience without having to get behind the wheel. In the middle of one of the most fashionable areas in Tokyo, the ...

If you're into assigning genres, then call it a high-tech teppanyaki grill -- albeit one that's been sprinkled with a liberal dose of magic dust. Dining there takes you to an entirely different, parallel universe from the standard teppan fare popularized by the likes ...

Hatos Bar only stocks full-flavor craft ales, both bottled and on draft, from small-scale regional microbreweries. These are intended not for chugging down to slake the thirst but for leisurely sipping and appreciation. There’s nothing ordinary about the food, either. Hatos Bar has blazed a ...

Portions are ample, closer to what you'd expect in the Big Apple than we're used to here in Tokyo. Order the meat loaf, for example, and you get two very hefty slices of melt-in-the-mouth meat moistened with a savory mushroom gravy, and salad and ...

Review excerpt: Barbecue — like ramen, pizza and, indeed, craft beer — is one of those things that a lot of people hold very close to their hearts and have very pronounced opinions on. It's either right or it ain't. Here in Bashamichi, it's definitely ...

The bright yellow sign calls down over the busy, narrow sidewalk like a grandmama from the old country exhorting her brood to come to table. "EAT EAT," it shouts. Do as you're told: Go in and sit down. We did. And we ate. We ...

Chef Masayo Funakoshi cooks beautiful contemporary cuisine, precisely and with a light, inventive touch. As a trained artist (she majored in sculpture), it's hardly surprising that everything looks great on the plate.

Scan the menu and it's hard to believe you're still in Japan. Meatloaf, burgers and quesadillas; steaks and eggs. This is the kind of down-home, stick-to-your-ribs diner fare that many a homesick ex-pat North American lies awake pining for, once the initial excitement of ...

Beacon styles itself as an "urban chop house." What that means is a self-confident, high-end grill in the best American tradition. Swanky and polished, it exudes the reassuring, understated elegance (and, it must be said, the equivalent sticker price) of a Lincoln Continental.

You come here for power eating. The menu offers eight different cuts of beef, ranging from a basic half-pound of New Zealand tenderloin or 10 ounces (283 grams) of U.S. Angus sirloin to 22-oz (625-gram) porterhouse steaks of prime Japanese wagyu (for two, they ...

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