Review excerpt: Rice, Japan’s staple grain, has always been accorded deep respect, and Komesan is just reworking a long Japanese tradition. But it does so in a way that is contemporary, accessible and most enjoyable.

Review excerpt: The menu at Ode unfolds over a leisurely two to three hours, comprising a dozen dishes at dinner (eight at lunchtime).

Review excerpt: This is a classic kappo-style restaurant, the type where customers sit and watch as the chef prepares course after elaborate course of exquisite washoku (traditional Japanese cuisine). But there is one reassuring clue that the cuisine at erba da nakahigashi is modern ...

Thank goodness for Shinya Sakurai. In the year since he opened his elegant boutique-plus-tearoom in the backstreets of Nishi-Azabu, it has become one of the city’s great resources for all things ocha (tea). Its official name is Souen, but it is the English subtitle ...

There’s some flashy equipment behind the counter at the Nishi-Azabu branch of Maruyama Coffee, but the method of choice here is the humble cafetiere. As barista Seiya Yamashiro explains, the shop favors French presses for the same reason it uses metal filters in its ...

There are eight regular vegetarian or vegan burgers at Island Veggie (with daily specials); sets cost around ¥1,100 and include a side of fries. There are also a variety of shakes, juices and acai bowls on offer from the Tokyo branch of California’s Sambazon ...

Little Pie Factory serves an array of hand-crafted pies made fresh daily using seasonal ingredients. A four-minute walk from Hiroo Station, the bakery offers both sweet and savory varieties stuffed with succulent meat staples such as beef and turkey as well as a mouth-watering ...

Inside and out, they've created a rustic retreat in the heart of the city. Cucina Tredici Aprile is simple and casual, but it's a proper little restaurant (and certainly not a trattoria). Hidaka spent a year in Sicily, and the Mediterranean influences are strong, ...

This is designer-casual territory and the wait staff are just as respectfully precise and formal. More importantly, though, Tomoji Ichikawa remains in charge overall, which means the focus on French cuisine is unchanged. As his head chef at Atelier d'I, he's brought in Keiji Ota, who used ...

Pasta is one of Koike's specialties. Every day, there's a choice of 12 different kinds, all made in house and each served with its own distinctive regional sauce. Some are simple and light, others chunky and rustic, and two or three will be exotic ...

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