5.4 km
Eiki

Review excerpt: For a yakitori specialist — and that’s what Eiki offers, chicken simply cut, skewered and grilled — it verges on the sublime. But of course, as you will already have guessed, Eiki is no ordinary yakitoriya. It comes from an exalted lineage.

5.4 km
Orchid Room (Hotel Okura Tokyo)

The Hotel Okura Tokyo, which opened in 1962, will start a rebuilding project on its main building in September, and restaurants and bars in the building will be relocated to the South Wing to continue 
operations. However, not all restaurants will make the move. ...

5.4 km
Two Fingers Craft Beer

Review excerpt: Their eight taps at Two Fingers Craft Beer are loaded with an excellent rotating selection of well-kept beers, mostly from small-scale local breweries they know and trust, with occasional tap takeovers.

5.4 km
Ryuan

There is no imperative to order oden -- nor to have a whole meal, although there are set courses if you don't want the hassle of thumbing through the Japanese-only menu in the very dim light. Most people just take a dish or two ...

5.5 km
Premium Pound Kamiyacho

[Sponsored] For meat lovers who want to enjoy a delectable collaboration of dry-aged Kobe beef and French cuisine, Premium Pound Kamiyacho is definitely the place to go. The chef pairs an extensive knowledge of French cooking and Kobe beef in a variety of delicious courses ...

5.5 km
Frijoles

Anyone who's spent any time in North America is likely to feel immediately at home. In both inspiration and execution, Frijoles models itself liberally on the U.S. "gourmet taco" chain Chipotle. That's not a bad thing by any means, as it translates into quality ...

5.5 km
La Coquina cerveceria

Review excerpt: La Coquina, a cheerful, casual Spanish cerveceria (beer tavern), boasts plenty of comfy chairs, many with spectacular cityscape vistas, so you’re likely to be seated before your legs give out.

5.5 km
Osteria La Luna Rossa

Luna Rossa has none of the sterile self-consciousness that permeates too many of Tokyo's upper-crust Italian (and French, of course) restaurants. In large part, that's because chef Hitoshi Mizutani understands that eating is about enjoyment.

5.5 km
Incanto

Pasta is one of Koike's specialties. Every day, there's a choice of 12 different kinds, all made in house and each served with its own distinctive regional sauce. Some are simple and light, others chunky and rustic, and two or three will be exotic ...

5.5 km
Da Pasquale

Be sure to ask for the hand-written (Japanese only) menu of the day, which supplements the regular bilingual list. That is where you find all of Oshima's most creative dishes -- plus some exceptional pizzas.