Whether or not you believe in its restorative powers to combat the debilitating midsummer heat, there's no denying that kabayaki grilled eel is one of Tokyo's great plebeian pleasures. Or that there's any finer setting for indulging than at the wonderful Myojinshita Kandagawa Honten.
Whether you dig the earth-friendly vibe or not, the ramen is to die for. The “plain” tantan ramen is anything but plain. The broth is made from peanuts and sesame and has a uniquely delicious nutty flavor as a result.
Review excerpt: At Umbilical, look no further than chef Ono’s signature seafood plate. Every day he puts together four choices that can be ordered separately.
Review excerpt: Come for the view, stay for the food. Longrain serves an easygoing take on Thai cuisine that hits all the right notes without attempting to be overly complex or authentic.
Robust and satisfying, not fine dining but with classic refinement and charm: Nabeya is the last of a dying breed, a holdover from decades past. Fukuda is 79 years old now, and won't be in business too much longer. Let's celebrate that tradition while ...
If you're into assigning genres, then call it a high-tech teppanyaki grill -- albeit one that's been sprinkled with a liberal dose of magic dust. Dining there takes you to an entirely different, parallel universe from the standard teppan fare popularized by the likes ...
Located on the top floor of The Westin Tokyo, boasting an elegant, yet lively atmosphere, the teppanyaki (iron grill cooking) restaurant Yebisu is offering a Teppan Kaiseki (traditional Japanese cuisine) Course, giving guests a dinner experience of prestigious Yebisu beef and Mikohara rice. Mikohara rice ...
Banreki epitomizes the subtle alchemy of Japanese dining at its best -- the interplay of space, design and lighting, with food of brilliant, complex simplicity and serving vessels of quiet beauty. This synergy, of course, has been at the heart of Japan's cuisine for ...
Saru calls itself a "fresh bistro." That means comfortable, confident cuisine blending farmhouse French and trattoria Italian, based around quality ingredients all sourced from within Japan, especially from Nagano, the home prefecture of owner Nobuyuki Saruta.
This is designer-casual territory and the wait staff are just as respectfully precise and formal. More importantly, though, Tomoji Ichikawa remains in charge overall, which means the focus on French cuisine is unchanged. As his head chef at Atelier d'I, he's brought in Keiji Ota, who used ...
| Party Name | Total (pre-election seats) |
Electoral districts | Proportional representation |
|
|---|---|---|---|---|
| LDP | 316 (198) | 249 | 67 | |
| JIP | 36 (34) | 20 | 16 | |
| CRA | 49 (172) | 7 | 42 | |
| DPP | 28 (27) | 8 | 20 | |
| Sanseito | 15 (2) | 0 | 15 | |
| Mirai | 11 (0) | 0 | 11 | |
| JCP | 4 (8) | 0 | 4 | |
| Reiwa | 1 (8) | 0 | 1 | |
| Tax Cuts | 1 (5) | 1 | 0 | |
| CPJ | 0 (1) | 0 | 0 | |
| SDP | 0 (0) | 0 | 0 | |
| Minor parties | 0 (0) | 0 | 0 | |
| Independents | 4 (10) | 4 | 0 |
