It's not just that owner-chef Shinichi Araki has a hotline to the best and freshest in nearby Tsukiji market. He understands exactly what's at the peak of its season, and how to prepare it.

Like Din Tai Fung, the xiao long bao here have thin skins and an elegant, tear-drip droop when removed from their bamboo steamer basket nest. However, the soup has more of a soy sauce taste.

The top-of-the-line item is Shokkan's self-described "famous seafood paella." This is cooked in a wide earthenware donabe casserole, and comes laden with generous amounts of salmon and its roe, clams, mussels and small, pink sakura-ebi shrimps. Just as you'd get in Spain, the rice ...

The menu covers the standard gamut of snacks, noodles, fish and meat, with plenty of specialties from Issan, the region of the northeast Thailand that was once Laos. That means good versions of som tum (green papaya salad), catfish laab, khai yang (grilled chicken) ...

Owner-chef Yoshinobu Yamada hails from a family of Tsukiji fish merchants. After years learning his metier and polishing the full gamut of culinary skills at such varied operations as Kihachi, Azabu Changjiang and the late (and bemourned by many) Rellenos, he has returned to ...

Unlike the upmarket gourmet lounges of Aoyama and Roppongi, Maimon gives the concept a contemporary Japanese twist, matching its mollusks not with caviar and champagne but with yakitori and sake.

It's a small, tidy place in southern European style -- whitewashed walls, wood panels, beams across the ceiling and simple but comfortable furniture. The bistro look is apt, since Manuel serves the kind of home cooking that would not be out of place on ...

Besides its repertoire of izakaya standards, Shinpachi has established a name on the strength of its seafood, much of which is trucked in from ports in Toyama Prefecture on the Sea of Japan. On any given day, there are likely to be dozen different ...

Notice: Event and location information is subject to change.