It is far from Tokyo's biggest, plushest or most sophisticated Indian restaurant, nor the most renowned. But many of Nirvanam's fans -- including those who should know best, expats from the subcontinent -- rate it as their favorite in the city. Or at the ...

Here, as at the main restaurant, the specialty of the house is camarones cocidos -- good-sized shrimp (the kind known in Japanese as ama-ebi) simply blanch-boiled in their shells, but so perfectly you don't even need the wedge of lemon that's served with them.

Review excerpt: You will not find anywhere in Tokyo that does eel better than Nodaiwa — after all, they’ve been in the business for over 160 years now. Nodaiwa’s handsome premises are worth a visit at any time of year. The core of the restaurant is ...

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