Champagne & Gyoza Bar

Review excerpt: First impressions are positive: Champagne & Gyoza Bar is bright, welcoming, accessible. You perch on simple stools at a counter that runs three sides of a compact open kitchen. The layout feels more like a gleaming, pristine version of a ramen shop ...

Hatsuogawa

The most popular dish, as at any unagi restaurant, is unaju — grilled, soy-basted eel laid out on a bed of rice in an ornate lacquer-look box. The soft, melting texture of the fish; the savory tang of the basting sauce; a light dash of ...

Brasilia Grill

[Sponsored] Brasilica Grill Churrascaria is a newly opened Brazilian barbecue restaurant just two minutes from Akasaka-Mitsuke Station. The restaurant serves all-you-can-eat churrasco, or charcoal-grilled meat, along with a buffet that offers traditional Brazilian favorites. Customers can enjoy various cuts of perfectly seasoned meat, including rump, ...

Brasilica Grill

Brasilica Grill Churrascaria is a newly opened Brazilian barbecue restaurant just two minutes from Akasaka-Mitsuke Station. The restaurant serves all-you-can-eat churrasco (charcoal-grilled meat), along with a buffet that offers traditional Brazilian favorites. Customers can enjoy various cuts of perfectly seasoned meat, including rump, ribs, cupim ...

Trader Vic's (Hotel New Otani Tokyo)

Trader Vic’s on the fourth floor of the Hotel New Otani Tokyo Garden Tower promises to satisfy diners’ cravings for its U.S. prime beef T-bone steak, one of the most popular dishes on the menu. The gorgeous 800-gram steak, marinated in soy sauce and ginger, ...

Karin (ANA InterContinetal Tokyo)

Tasting Karin’s renowned cold Chinese noodles is the ideal way to beat the summer heat at ANA InterContinental Tokyo’s premier Cantonese 
restaurant. Served through Aug. 31 these delicious cold soba noodles are available for ¥2,400 (tax excluded) and are a limited summer item loved by ...

Akasaka Kikunoi

The top-end menu will include some 15 separate plates, from the elaborate hassun appetizer platter to a "main" dish which, depending on the season, could be fugu pufferfish or crab in winter, ayu sweetfish during the hot months or morsels of rich wagyu beef ...

Takazawa Bar

The food menu reflects Takazawa's unwavering focus on premium Japanese ingredients, as always straddling the divide between Japanese and Western. His superb ankimo (monkfish liver) comes from Sado Island, off the coast of Niigata Prefecture. He offers a delectable pate de campagne (country terrine) ...

Kagura

It's certainly not the sort of place you'd enter on a whim. And even if you did, you'd be turned away, as it's invariably full. If you like the intricacy of high-end Japanese cuisine but in a relaxed setting, then it's well worth picking ...