Review excerpt: Unlike other fashionable restaurants that focus on the usual Italian-inflected fare, the menu at Lakan-ka is based on light, wholesome Japanese cooking.
Review excerpt: Bees Bar by Narisawa — the name is a nod to Narisawa’s logo — is the ideal bar as a place to limber up with aperitifs or close out an extended meal with a few postprandials.
Review excerpt: After a selection of appetizers at Tadenoha — mostly seasonal vegetables and mushrooms that go well with sake or Kumajochu, the renowned shōchū from chef Kozuru’s home region — the dinner unfolds through half a dozen courses.
Review excerpt: The restaurant An Di explores and creates its own interpretation of what Vietnamese food might taste like in Japan.
Review excerpt: The main reason why tables at Mimosa are still in such hot demand is because the chef is serving some of the most satisfying Shanghai food in Tokyo.
Review excerpt: Takashi Imai's new place, Yakitori Imai, is set back from view on a quiet residential side street, it is spacious and modern, with discreet down lighting and jazz on the sound system. He has 30 seats at the long counter that runs ...
Abysse chef Kotaro Meguro and front-of-house manager Tatsuhiko Taniguchi combine solid assurance with a youthful enthusiasm that is refreshing in Tokyo.
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