Innsyoutei (pronounced "Inshotei," which means "Rhyme of the Pine Cottage") has to be one of the most picturesque dining spots in Tokyo in any season. When the trees are covered with clouds of blossom, it is outstanding. And so are the lines by the ...

The SG Club

Excerpt: The new lunch menu at Shibuya's The SG Club, an award-winning bar, has both Mala and Mole curries.

Hinomoto Beer Parlor

Excerpt: Jinbocho's Hinomoto Beer Parlor also has a strong emphasis on sake, plus an excellent menu of Japanese food to go with it — just right for an after-work evening of sipping and nibbling.

Les Saisons

Voisin is a chef who obviously loves his metier and his new kitchen. From time to time, he emerges from the kitchen to greet his customers, eager to talk about ingredients, cooking techniques and the pleasure he is deriving from being here in Japan.

Shunju Tsugihagi

As always with Shunju, the quality is superb: premium ingredients, their provenance listed, and selected to reflect the season, cooked perfectly with no artificial seasonings and arranged beautifully on fine vessels of ceramic, glass and lacquer. Here at Tsugihagi, though, there is greater emphasis ...


Review excerpt: Breakfast at Lorimer is the best Japanese-style breakfast in Kyoto. Then, in the afternoon after Lorimer empties out, the spaces doubles as a cooking school.


Review excerpt: Tokyo's Raku serves a longer, skinnier Kobe variant of dumpling, each just a single bite with more golden-fried wrapper than filling.

Akomeya Kagurazaka

Review excerpt: More than just a grocery store, Akomeya is a treasured source of foodstuffs and cookware from around the country. It also has a superb little restaurant.

Aozora Blue Osaka

Review excerpt: At Aozora Blue, chef Hirofumi Matsui draws on his soba-making experiences to offer an exquisite, handmade udon noodle in an elevated setting.