Review excerpt: At Ebiu's Sel Sal Sale, chef Masahiro Hamaguchi prepares a one-size-fits-all omakase dinner with Italian-inspired cuisine.

Review excerpt: The H in Test Kitchen H is for Hiromi Yamada, the chef who, more than anyone, spearheaded the Italian cuisine boom that engulfed Japan in the 1990s.

Review excerpt: The cooking at Tokyo Fratelli Paradiso is good without being overly complex or flashy. As at the main restaurant in Sydney, the chefs share the same passion for seasonal produce and the vegetables are sourced from organic farmers.

Review excerpt: The pasta dishes at Latteria Bebe are inventive, with seasonal variations such as the linguine with hotaru-ika (firefly squid) and fukinoto (wild butterbur buds).

Review excerpt: There’s no menu at Out. It serves one thing and one thing only, year-round and without exception: tagliolini al tartufo. But what a great dish it is.

Review excerpt: While much of the menu at Soryuko is rooted in Sichuan cooking and features big, bold flavors, classics such as Peking duck and shoronpo, the ubiquitous dumpling that originated in Shanghai, are also included.

From outside, Beverino looks classier than you might expect on the drab stretch of Meiji-dori between Ebisu and Shibuya. But the wine list immediately reassures, offering a score of bottles at ¥2,800, a dozen at ¥600 per glass, and plenty more in higher price ...

The slogan of this retro-styled cafe is terse: pasta and cakes. There's actually more of the former on the menu than the latter. I went with carrot cake covered in crushed almonds and topped by a tiny little carrot made of sugar. Sweet and ...

Trattoria della Lanterna Magica is the quintessential Tokyo neighborhood trattoria. Not just because it is always bustling and friendly, serves excellent, unpretentious cucina and does so at prices that are always affordable, but because it is far enough from the beaten track that it ...

There are those who make regular pilgrimages here expressly to revisit the antipasti misti. The primi piatti are also seriously good, especially their own hand-crafted pasta. The potato gnocchi (with a sauce, perhaps, of broccoli and homemade sausage) are not to be missed.

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