4.8 km
Hashidaya

Hashidaya specializes in chicken -- not any old broilers but free-range fowl from designated areas of the country. These include Nagoya kochin bantams; Hinai jidori from Akita Prefecture; and the more generic, but still excellent, russet akadori from nearby Chiba. Whether cooked up in ...

4.8 km
Brewdog

With 20 taps running in the bar, there's a beer to suit every taste. In addition to the six main beers, four other taps will be special editions, some exclusive to BrewDog bars. The establishment also features beers made by other breweries all over ...

4.9 km
The Hangar

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.

4.9 km
Inakaya East

Inakaya calls itself a robatayaki, a country-style grill, but it's not so much a restaurant as an interactive theater where you get to participate in the show by eating and drinking. The lead roles in this drama are the two yakikata ("grill-persons" is the ...

4.9 km
Baja

There are several reasons why Baja enjoys cult-classic status among the youthful boarding, biking, clubbing crew who hang out there or drop by for take-out snacks. It's cozy, friendly and the drinks are cheap -- just about everything is priced at ¥500, except for ...

4.9 km
Ebisu Imaiya So-Honten

Chicken is the be-all and end-all at Imaiya -- not any old poultry, of course, but top quality Hinai jidori. Small fowl with handsome orange plumage, these birds are raised in happy, healthy, free-range conditions in Akita Prefecture, and you can certainly taste the ...

4.9 km
Jean-Georges Tokyo

The man in charge of the open kitchen is Fumio Yonezawa. The chef, who spent several years at the New York main restaurant, executes the light Asian accents of the Jean-Georges signature dishes with considerable aplomb.

4.9 km
Suzuran

The basic ramen — ask for chūka-men — is a fine, delicate noodle bathed in an almost clear broth lightly seasoned with shoyu and served in stylish wide white bowls. Ditto with the chunkier tsukemen dipping noodles. The dip, also shoyu-based, is lighter now, ...

4.9 km
Ebisu Imaiya Saryou

The oysters are evidence that there's plenty more on the menu here besides yakitori. Further confirmation is provided by the large fish tank in the center of the kitchen, its only occupants a school of large, graceful squid. This is the main point where ...

4.9 km
Ebisu Yokocho

Unlike the less salubrious drinking alleys around the city that go by the "yokocho" epithet (Shonben Yokocho on the north side of Shinjuku Station immediately springs to mind), this one is entirely respectable. From the tall white lantern that marks the entrance and the ...