Excerpt review: Chef Koji Sato has managed the culinary transition from Portugal to Spain with aplomb. As at his other restaurant, the cooking is confident and full flavored. He doesn’t stint on the Iberico ham in his croquettes. He makes a fine version of albondigas ...

At the smart, brand-new branch close to Hamacho Station, space is at a premium. The kitchen is shoehorned into the ground floor, with most of the standing room on the floor above. But the menu, chalked as always on the wall above eye level, ...

Even though it’s called Garage, this eatery is probably better described as a shack. On weekdays, during lunch and after work, the clientele is mostly drawn from the surrounding offices, but on weekends the crowd is not as uniform. A small open-air courtyard where ...

Review excerpt: Fujimaru is part of an expanding Osaka-based group of wine shops and delis, which includes the only winery in that city — and it’s their own wines on draft here. The chain has made a bold choice of location in Tokyo: The ...

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 ...

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 ...

The menu at Shonzui, chalked on a huge blackboard in the cheerfully cramped dining room, includes a generous charcuterie platter built around homemade pates and terrines, stick-to-your-ribs cassoulet and massive wagyu steaks as thick as phone directories. Needless to say, red is the predominant ...

For such a modest setting, they offer a remarkable number of wines: 50 different kinds, mostly French but with the New World also well represented -- none of them priced over 5,000 yen and the cheapest a mere 1,600 yen for the bottle.

For a self-proclaimed seafood bistro, Ata covers a lot of territory — much like its dynamic owner-chef Satoshi Kakegawa has done in his short career.

Wakanui is a big posh steakhouse -- a date kind of place (or, ideally, an expense-account kind of place). Their French rack of Canterbury lamb is grilled on Japanese binchotan charcoal (considered Japan's best).

Takara is a stylish, contemporary izakaya in the basement of the Tokyo International Forum in Yurakucho. While the main focus is on quality sake from noted kura around the country, it also purveys shochu and wine — and a good selection of foods that ...

Besides being admirably affordable -- this neighborhood has long been the domain of students and low-status salarymen -- the cooking is assured and the menu remarkably adventurous.

Notice: Event and location information is subject to change.