Food & Drink

No prizes for guessing what's on the menu at Tandoor Bar Kamalpur. The familiar, beguiling aromas that greet your nostrils as you arrive are much the same as you'd expect at any other Indian eatery in Tokyo — or anywhere else in the world, ...

"Tiffin" and "meals." "Uppma," "vada" and "idli." The vocabulary of South Indian cuisine conjures up images of spices, swaying palm trees and fragrant ocean breezes. In Tokyo, the locations tend to be rather less exotic. But the ride to suburban Omori repays you well, ...

Part guesthouse and tour provider and part culture and cooking class, Udon House is a full-immersion experience where guests learn about the Sanuki region where udon noodles were born.

Seven-Eleven's fall parfait combines chestnut, roasted green tea and more into one cup.

At Glitch Coffee & Roasters, founder Kiyokazu Suzuki imparts the art of roasting coffee beans to local shops through his share roasting program.

Before Tsukiji fish market — and the restaurants in Uogashi Yokocho — moves to its new location in Toyosu, visiting a few of its culinary gems in this historic location is a must.

J.L.S. Trading imports an eclectic range of craft beers from various microbreweries in the Baltics and Scandinavia.

Get your chestnut fix at Cafe Morozoff with a chestnut parfait or Mont Blanc dessert waffle.

While rooftop beer gardens with cold glasses of one's favorite suds are the popular way among many in Japan to cool off during the hot summer and early weeks of autumn, gin, whether served neat with a bit of water, over the rocks, mixed ...

At her restaurant, Nanakusa, and now for Finnair, Maezawa adjusts traditional Edo Period Japanese flavors for an international audience by using familiar aromas from herbs and spices to evoke dishes guests may already know.

It was one of the major restaurant openings of last year — a renowned, award-winning European chef at the top of his game, launching his second self-named overseas offshoot. And yet, when you arrive at Eneko Tokyo, hidden away on a quiet Nishiazabu side ...

Picture this: A generous amount of A5 wagyu beef lightly grilled with a proprietary tare sauce. Next, it’s wrapped up inside the leaves of fragrant sangchu (Korean lettuce), along with kimchi and spicy mayonnaise. Finally, it's rolled up in white rice, coated with a ...