Review excerpt: Amazingly, a year and a half in, Inua still feels just as innovative, especially the remarkable range of dishes emanating from head chef Thomas Frebel’s test kitchen and onto his menu.

Review excerpt: The shared Noma DNA at Inua shines through in the complexity and juxtaposition of flavors, the floral garnish and the unorthodox accents of fermentation.

La Cachette is an unsung institution in Tokyo; it was one of very few dedicated craft beer bars in the city when it opened in 2001. The bar is somewhat indecisive with its French name, German decor, American music and mix of European and ...

Craft Beer Server Land is one of Tokyo's few beer bars open for lunch on weekends, with an eclectic menu that runs the gamut from fish and chips to green curry. There's a ¥380 seating charge, but the quality of food and comparatively low ...

Made from fermented fruit juice, cider has risen in popularity alongside craft beer. Le Bretagne Bar a Cidre offers an excellent introduction to the gluten-free libation a la its tasting set of three ciders, available from 2:30-4:30 p.m. on weekends for a reasonable ¥1,800.

In the five years since opening, Koizumi has developed his own take on the kaiseki tradition of leisurely, multicourse meals. He has also forged an identity that is distinct from his longtime mentor, Hideki Ishikawa, whose eponymous restaurant was at this address before moving ...

All self-respecting soba restaurants offer tempura. Few do so with as much finesse as you find here. Ask for the seasonal tempura plate and you will first be served a couple of chi-ayu (young sweet fish), which moments earlier were swimming in a small ...

These days the menu pays only cursory homage to its namesake region. Besides Burgundian classics, such as Coq au Vin or boeuf Bourguignon, you are just as likely to find Alsace-style choucroute (sauerkraut) or Provencal pissaladiere (thin pizza laden with anchovy and black olives). ...

What sets it apart from most other middle-range Italian eateries, though, is chef Masakazu Hasumi's massive enthusiasm for vegetables. An energetic man not long out of his 20s, he loads his menu with them, from the opening appetizers and colorful antipasti through to his ...

In terms of food, Africa still remains an unknown continent for most people -- with the exception of the distinctive and delicious cuisine of the Maghreb. Wisely, Ishikawa has understood that accessibility is more important than authenticity, and he has worked with his chefs ...

NOTE: Brasserie de l'Institut closed on April 29, 2019, and will reopen in about one year. It's all casual and honest, but laid out with a sense of style -- much like the food, in fact. If you've visited Bernard's main restaurant in Roppongi, you ...

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