Review excerpt: In German, schmatz is the word for smacking your lips in pleasure, or giving your grannie a kiss on the cheek. Perfect onomatopoeia for a few fun-filled hours Tokyo's Nakameguro.
Review excerpt: Starbucks Reserve Roastery Tokyo goes above and beyond those groundbreaking facilities in embracing local design and aesthetics, not to mention an unwavering commitment to coffee.
Review excerpt: On offer at Taco Fanatico are “fusion tacos,” which take traditional Mexican recipes and add a twist, such as the tempura shrimp taco.
Review excerpt: The Hangar is a sleek little sake-specialist bar-turned-restaurant that seems to exemplify Japan’s reborn enthusiasm for its national tipple, nihonshu.
Review excerpt: There’s only one thing on the menu at Wagyumafia: gyu-katsu (deep-fried breaded beef cutlet) sandwiches. And the top-of-the-range offering — 100 grams of premium Kobe chateaubriand steak — commands a cool ¥20,000.
Review excerpt: Ryo Murata was born into a chef’s family and spent 13 years at one of Tokyo’s most respected unagi restaurants, the venerable Tsukiji Miyagawa Honten. Not only does he have all the skills, he also knows where to source the very tastiest ...
Review excerpt: At Delifucious, there’s the kani-kurīmu korokke burger, a croquette of crab and creamy potato served in a bun with tomato, coleslaw and a honey-mustard sauce. For a deeper, richer flavor, you can order it with kani-miso, the dark, flavorful crab tomalley. This, ...
Reivew excerpt: Ohka The Best Days an easygoing bar with a laidback atmosphere that more than lives up to the superlative name and a nice deck with a couple of outside tables. The menu at Ohka The Best Days basically consists of homemade gyōza (pot stickers) ...
Review excerpt: Perched on the second floor of a sleek new building overlooking the cherry trees lining the banks of the Meguro River, Craftale has a view to kill for, especially when the blossoms are at their peak. But the main reason for making the ...
Camo (or more usually, kamo) means “duck” — the key ingredient in a good half of the dishes. In this case it refers to aigamo, the domesticated kind, which are raised on a farm run by the restaurant’s parent company in the far north ...
Pizzeria e Trattoria da Isa is the creation and life-work of Hisanori Yamamoto. He’s the young pizzaiolo you see at the helm of the massive wood-fired oven, shoveling in the pale raw pizzas with his long flat paddle, and then just a minute or so later pulling ...
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