The legend has grown with the telling. Takazawa has only three tables and serves a maximum of 10 people each evening (initially it was just eight people at two tables). Working virtually solo, the chef prepares protracted banquets of complexity and flair. The experience ...


Review excerpt: Zeshin follows close to the traditional strictures of kaiseki, but colors outside the lines a little. Nothing chef Sekine serves at Zeshin is shocking, but there are certain surprises and skills on display. His prawn stuffed with cream cheese, and Spanish mackerel ...

Mikkeller Kanda

Review excerpt: The patties at Mikkeller Kanda are all prepared in-house, using Japanese beef that’s ground daily as needed. They’re firm and flavorful, browned on the outside but with just enough moist meat inside.

Esquisse Cinq

Review excerpt: The core of the menu at Esquisse Cinq is his “Grand Dessert” selection. Every day there is a choice pancakes, macarons, souffles and more.

Ginza Hachigo

Review excerpt: Ginza Hachigo he has taken a radical step by ignoring — some might say breaking — one of the unwritten rules of ramen.

The Upper

Review excerpt: The Upper offers views out onto the clustered high-rises of Tokyo’s most prestigious business district.

Shoto Lamp

Review excerpt: There is no written menu at Shoto Lamp. You just give them the go-ahead and they will place a succession of dishes in front of you until you’re ready to wrap up your meal.


Review excerpt: Sowado is spacious, busy and theatrical, with counter seating running along three sides of the open kitchen in the center of the dining room.

Bistro Nemot

Review excerpt: Bistro Nemot is a laid-back, counter-style restaurant one of the highlights of the still new and vibrant Eat Play Works complex in Hiroo.