Alter Ego: Synergy and creativity, from Italy to Japan
In Italy, they say, all roads lead to Rome. But in Tokyo's Jinbocho district there's a quiet pedestrian alley that now faces squarely toward Milan and the innovative restaurant there run by Japanese chef Yoji Tokuyoshi. The reason? Alter Ego, his eagerly awaited first ...
Aldebaran: The burger debate isn't over yet, but it could be
Quick: What's Tokyo's best burger joint? Cue heated discussion ad nauseam. Ultimately, the question is so subjective it's not worth the argument. But if you want a premium burger with lashings of atmosphere and setting, then look no further than Aldebaran. Just steps from the ...
Yaumay: An elegant fix to Tokyo's dim sum shortage
Is there a more satisfying way to spend a couple of hours at table than a leisurely session of good dim sum? In years past, Tokyo has been poorly served in this department, at least when it comes to the classic, laid-back, yum cha ...
Ginza Kagari Honten: The tori paitan classic is reborn
Two words: "tori paitan." The smooth, satisfying soup derived from simmering chicken bones and carcasses long and slow to create a thick, umami-rich broth. Served with ramen and a few choice toppings, it makes for one of the finest bowls of noodles you can ...
Lakan-ka: Light, wholesome and not a speck of sugar added
From the outside, you might take Lakan-ka for just another of the smart-casual cafe-dining establishments that proliferate on the Aoyama-Jingumae side of town. But behind the sleek, modern facade with its pet-friendly terrace, this new arrival is doing things a bit differently. Instead of the ...
Men Chirashi: Udon gets the hip, creative treatment
After all the holiday overindulgence, what better way to start a new year than with noodles? They're simple, wholesome, filling and, best of all, cheap. And none more so than the long, white, chunky, chewy wheat noodles known as Sanuki udon. But wait, aren't noodles, ...
Torioka: High-quality yakitori that's accessible ... for now
When it comes to premium yakitori, nowhere does it better than grillmaster supreme Yoshiteru Ikegawa's brilliant Torishiki. No place is harder to reserve, either. Which is why it was such good news when Torioka, his new offshoot, opened last autumn. Not only is the location ...
Tokyo dining: So many great new options in 2018
The sands of time are rapidly running out on 2018. But before the Year of the Boar comes trotting into view, there's still a chance to pause, look back and appreciate some of the highlights and new arrivals from the past 12 months — ...
Nihonryori RyuGin: New address for a Tokyo classic
Even in Tokyo, a city that relentlessly reinvents itself, change never comes easy, no matter how celebrated a restaurant may be. The bigger the name, the greater the expectations, and few have larger reputations than Nihonryori RyuGin. Chef Seiji Yamamoto's contemporary take on Japan's traditional ...
Konjiki Hototogisu: Ramen's new star rises in Shinjuku
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. The delicate noodles are handmade in-house. The soups are light, complex and deep, with none of that porky ...
Wana Tedome: Partake in a feast on the wild side
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." Welcome to where the wild things are. To emphasize the point, that same sign shows a stag's ...
Lature: Wildfowl and game meat worthy of a Michelin star
As you head to your table at Lature, don't be surprised if you spot your dinner curled up on the counter by the kitchen. It might be a mandarin duck, a mallard or a pheasant from Okinawa, resplendent in its plumage. At this time ...
