Afuri does wafu ramen for the new generation who prefer quality, flavor and a certain finesse. The broth is light, made with dashi stock and spring water from Tanzawa. The noodles are adorned with thick slices of juicy cha-shu pork that are grilled to order ...

Review excerpt: After a year in the wilderness chef Shinsuke Ishii is back in action, and it has been a long and frustrating wait for him. At the beginning of 2015, he was in charge of the kitchen at one of Tokyo’s most popular — and ...

Review excerpt: There’s a curious ritual that just about everyone follows before settling into dinner at Hugo Desnoyer. Once you’ve been shown to your seat upstairs and ordered drinks, you are encouraged to meet your main course. Half of the counter in front of the ...

Don’t expect anything as orthodox as an actual written menu at Salmon & Trout. Kan Morieda’s hugely enjoyable meals are far more free-form than that.

Review except: Yujiro Takahashi is a bright new star in Tokyo’s gastronomic sky. He first rose above the horizon as head chef of the excellent Le Jeu de l’Assiette in Tokyo’s Ebisu-Nishi neighborhood, where he retained the restaurant’s Michelin star for the five years ...

Word has spread fast about Motenashi Kuroki. The walk and the lines don't deter aficionados who come for Naohito Kuroki’s trademark shio or miso ramen.

Abysse chef Kotaro Meguro and front-of-house manager Tatsuhiko Taniguchi combine solid assurance with a youthful enthusiasm that is refreshing in Tokyo.

What is striking about the new Florilege is how spacious and theatrical it is. Now you get to see Kawate and his crew preparing dinner, and smell it, too.

The basic ramen — ask for chūka-men — is a fine, delicate noodle bathed in an almost clear broth lightly seasoned with shoyu and served in stylish wide white bowls. Ditto with the chunkier tsukemen dipping noodles. The dip, also shoyu-based, is lighter now, ...

Review excerpt: The owner-chef Rimpei Yoshikawa of Pignon is anything but a typical Tokyo French chef. He drives an old Citroen 2CV better suited to 1960s Paris than the outer fringes of Shibuya. He prefers T-shirts to chef’s whites, tying his hair back in a ...

From the very first bite to the final mouthful dinner at Den unfolds with a series of unothodoxies, visual puns, witticisms and even conjuring tricks.

Review excerpt: Nowhere does tonkatsu like Tonki. Of all the restaurants in Tokyo that serve those ever-popular cutlets of breaded, deep-fried pork — and they number in their thousands — nowhere stands out quite the way Tonki does. To its legions of fans, it is an ...