Review excerpt: Hotaru fits in perfectly but with one key distinction: It is Tokyo's first (and currently only) sake brew-pub. You can see the small steel fermentation tanks gleaming in a glass-enclosed chamber in one corner of the minimally decorated dining room. But don't ...

Gonokami Suisan

Last December when it opened, lines formed around the block to sample the trademark seafood ramen. Unlike Kyushu-style agodashi broths, which are light and clear, the soups at Gonokami Suisan are thick and comforting, like a French bisque.

Butcher Brothers

Rib steak, bangers and mash, lamb chops, simmered tripe: At Butcher Brothers, meat is much more than just an option; it's the main event, the reason you're there. And with a name like that, what else would you expect?

Kanda Koju

As at any izakaya, the first food you are served will be the otoshi, a starter that acts as both appetizer and obligatory table charge. Too often these are mere tidbits for a few hundred yen that you nibble and promptly forget. At Koju, ...

Surugaya Kahei

Surugaya Kahei, run by a Shizuoka fish company, boasts 60 options. Many are variants on the standard squid guts, seasoned with zesty yuzu or spicy kimchi, for example. Others include katsuo (skipjack tuna), scallop, zuwaigani (snow crab) or pricy sakuradai (sea bream).

Kanda Yabu Soba

Kamo-nanban soba remains a Tokyo classic, with generous slices of duck cooked perfectly rare on top of the slender hand-cut noodles. So too the iconic ten-seiro soba, with the crisp patty of shrimp tempura served alongside the cold soba.

Cafe 104.5

Cafe 104.5, though, is a very different type of operation -- and not just because it's a lot less starchy and a lot more affordable than the others in the group. The dinner menu is built around small dishes, many inspired by Spanish tapas, ...


It isn't plush and pricey, it doesn't serve fine French cuisine and it can't boast a cellar of premium Burgundies. Instead, its walls are basic whitewashed breeze-blocks; you perch on simple barstools; you guzzle vin very ordinaire. And you eat your gibier in the ...


The buckwheat grain is ground fresh each day in the small stone mill that sits in one corner of the dining room. Then it is mixed to a dough (with no added wheat flour), rolled out and sliced into fine strands. That's the thud ...


Kemuri is a place for casual nibbling, eating and whiling away the evening, rather than for formal, full-scale dining. As the name indicates -- kemuri is Japanese for smoke -- the menu revolves around an extensive selection of smoked delicacies, all of them prepared ...