Restaurants:Nihonbashi

Information about things to do in Japan, restaurants, films, destinations and more.

Bakushuan Nihonbashi

Review excerpt: Besides the 11 taps of craft beer (plus one of generic Sapporo) and the considerable cellar of artisan nihonshu — 80-plus types, many of them limited edition or otherwise rarely available in the city — this branch of Bakushuan has a very ...

Sonoji

Review excerpt: The chef at Tokyo's Sonoji sources just about every ingredient he uses from the fertile sea, farms and uplands of Shizuoka Prefecture.

Tapas Molecular Bar

Since there's only one set tasting menu, which is delivered to everyone simultaneously, no ordering is necessary. You just sit back and wait for the food to arrive. As the name suggests, the meal takes the form of a succession of small tapas-sized dishes, ...

Muto

Muto is definitely not a slurp-n-dash ramen shop. Since it only serves its noodles as part of multi-course set meals, you better settle in and enjoy.

Fujimaru

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 ...

Chic Peut-etre

Chef Yusuke Namai's modern-French cuisine is far too good to hurry over, let alone try to cram into an office lunch hour. And it's way too creative to shoehorn into the standard starter-main-dessert format. Over the course of more than three hours, he delivers ...

Fujiya Honten

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, ...

Nihonbashi Tamai

The type of eel Tamai serves is anago (a type of conger or sea eel), rather than the more usual unagi (freshwater eel). In the old days, anago was more of a bit-part fish, commonly batter-fried at tempura restaurants or lightly simmered and served ...

La Bonne Table

One of the first highlights of our meal at La Bonne Table is a wonderfully smooth potage made from new-season white onions and adorned with morsels of home-smoked bacon, charcoal-grilled new-potato gnocchi, oven-roasted beets and tender spinach leaf. A signature dish if ever there was ...