Restaurant Guide

Review excerpt: For a yakitori specialist — and that’s what Eiki offers, chicken simply cut, skewered and grilled — it verges on the sublime. But of course, as you will already have guessed, Eiki is no ordinary yakitoriya. It comes from an exalted lineage.

Review excerpt: Tokyo's Tsuta, the first ramen shop ever to be awarded a Michelin star, has moved from Sugamo to Yoyogi-Uehara.

Review excerpt: Elan has courses of fish, langoustine, a superb main dish of roast Kyoto Nanatani duck, a small but impeccable cheese plate, and a succession of desserts.

Review excerpt: Taishu Sakaba Raincolor's signature dish is a hearty Hamburg steak the size of a tennis ball, prepared from ground Hokkaido venison and served on a bed of mashed potato with a rich jus.

Review excerpt: Given Masato’s culinary background, meat and fish dishes dominate Il Garage’s prix fixe menu. The wine list is also drawn exclusively from Italy.

Review excerpt: Delifucious has resurfaced inside Chaos Kitchen, the casual basement dining floor in the hulking new Shibuya Parco building.

Review excerpt: While service at Esterre is as polished as you’d expect at a hotel of this caliber, there is none of the fuss associated with the highest level of Michelin-starred restaurants.

Review excerpt: When Isoism, which focuses firmly on tsukemono (pickled vegetables), first opened in 2016 near Kyoto Tower, the long lines of people were impossible to miss.

Review excerpt: The dinner menus at Minshuku Miyagi are decided on a whim and by the seasonal availability of ingredients.

Review excerpt: Sakai Shokai is not a place you are meant to stumble into by chance. If you’re not with someone who’s been there before, you need to call ahead and then try to navigate your way there.

Review excerpt: La Coquina, a cheerful, casual Spanish cerveceria (beer tavern), boasts plenty of comfy chairs, many with spectacular cityscape vistas, so you’re likely to be seated before your legs give out.

Review excerpt: Amazingly, a year and a half in, Inua still feels just as innovative, especially the remarkable range of dishes emanating from head chef Thomas Frebel’s test kitchen and onto his menu.