5.2 km
Masa's Kitchen 47

If you are sitting at the counter that overlooks the cramped, bustling open kitchen, you will notice that the xiaolongbao (steamed soup dumplings) are all made fresh to order. So are the long, cigar-like spring rolls, which are stuffed with shrimp, scallop and squid, ...

5.2 km
Tempura Yokota

Reivew excerpt: Unusually, Chef Tsuneo Yokota's standard omakase (chef’s special) menu starts out with a simple green salad at Tempura Yokota, just enough to wake up your appetite and taste buds and to occupy you while the condiments are prepared: grated daikon to go ...

5.2 km
Ristorante Cortesia

"Italian cucina using Japanese ingredients": This is Kushima's philosophy, honed from his training at some of Tokyo's top ristoranti -- though interestingly, he has never felt the need to work in Italy itself.

5.2 km
Restaurant t.r

He cooks in the modern Tokyo idiom, unafraid to fuse Japanese delicacy and outside influences to French fundamentals. At lunchtime he keeps it simple, catering to the impatient office crowd. It is at dinnertime that Restaurant t.r comes into its own.

5.2 km
ici

Review excerpt: At just ¥5,800 for five courses — plus a dainty appetizer with your aperitif and a small patisserie alongside your coffee at the end — ici’s menu is priced at bistro levels. But owner-chef Shuichiro Iwata’s cooking reflects the two years he ...

5.2 km
Aalawi

Owner-chef Toshiyuki Ibayashi lived for over a year in Jamaica, and he has re-created the easygoing ambience and robust cooking of the roadside eateries found across the island. He's also brought back with him a dynamite recipe for jerk chicken, the spicy barbecue that ...

5.2 km
Sonamu

Sonamu's main claim to fame is the nourishing country-style hot pot known as kamjatang. Although this translates literally as "potato soup," this is only a partial description, since it fails to mention the most obvious ingredient -- the generous pile of pork backbones that ...

5.2 km
Sorano

Sorano-niwa -- the poetically named "Garden of the Sky" -- specializes in traditional soy products. That means tofu in its various guises, of course, but also yuba, the skin that forms on the surface of soy milk when it is heated; and unohana (a.k.a. ...

5.2 km
Shamaim

In addition to being the capital's longest running Israeli restaurant, Shamaim is also a fantastic deal: The all-you-can-eat dinner course is just ¥2,100 per person.