Restaurants:Shibuya

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

Don Ciccio

This is full-flavored, no-nonsense cooking that goes straight to the point, with no attempt at over-finessing. There is a good, compact list of Sicilian wines to go with it, including several by the glass.

For such a modest setting, they offer a remarkable number of wines: 50 different kinds, mostly French but with the New World also well represented -- none of them priced over 5,000 yen and the cheapest a mere 1,600 yen for the bottle.

What makes this place so special -- and unique among bars where you stand -- is the quality of the food. The menu is huge, ranging from snacks such as olives, ham (jamon serrano Iberico, naturally) and broad beans in their skins to hearty ...

Sushi Ouchi

He only serves fish caught from the wild; rice from organic farms; naturally brewed rice vinegar, shoyu, miso and mirin; sea salt sun-dried in old-style saltpans; and fertilized eggs from free-range chickens. His water is carefully filtered. And since the day he opened this ...

Negiya Heikichi

An entire section of the menu here is devoted to dishes featuring negi in all its many shapes and forms, prepared in virtually every way known to Japanese cuisine.

Casa Paradis Barcelona

Iwasaki understands the robust flavors of Spain, especially those of the Catalan coast where he used to live and work. But he is also blessed with a delicacy of touch and taste that would not be out of place in restaurants with far grander ...

Gonpachi

This is entry-level Japanese dining at its most casual and accessible. Don't expect any heights of refinement or creativity, nor to hear deferential keigo from the helpful young waiting staff. What you can expect is good food that is satisfying, affordable and not too ...

Unlike most other hotel bars, where you're lucky to find any sustenance other than mixed nuts, jerky or the inevitable microwaved pizza, Bellovisto has a surprisingly broad food menu. In volume, they're little more than glorified bar snacks, pretty but not hugely substantial. But ...

Arossa

Despite the excellent provender, it is still the cellar that is the outstanding feature of Arossa. Takeshita has assembled some 700 bottles, ranging from the simple and basic to the rarefied -- and he says he sells nothing he doesn't like himself. He has ...

Rather than merely reproducing the tried-and-true (but oh-so-tired) kaiseki format, Kanetanaka-So opts instead for a more contemporary take on Japanese cuisine, in a setting so simple and spare it would inevitably be called "Zen" by most Western observers.