5.7 km

Review excerpt: Ebisu's Toritama offers upwards of 30 different cuts of chicken, including organ meats rarely found elsewhere.

5.7 km

Review excerpt: 336 Ebisu is part of the new wave of Parisian neo-bistros, where quality cooking and a well curated cellar are de rigeur but dressing up and putting on airs is decidedly passe.

5.8 km

It is far from Tokyo's biggest, plushest or most sophisticated Indian restaurant, nor the most renowned. But many of Nirvanam's fans -- including those who should know best, expats from the subcontinent -- rate it as their favorite in the city. Or at the ...

5.8 km

Besides those delicious oysters (both domestic and imported; pictured right), Bakushu-an also has a good selection of obanzai, prepared side dishes both hot and cold.

5.8 km

Kokoromai serves eight varieties of plain white rice, each identified by the prefecture of its origin and even the name of the farmer who grew it. In addition, they also prepare genmai (very lightly polished brown rice) and zakkoku, mixed with grains such as ...

5.8 km

Review excerpt: You will not find anywhere in Tokyo that does eel better than Nodaiwa — after all, they’ve been in the business for over 160 years now. Nodaiwa’s handsome premises are worth a visit at any time of year. The core of the restaurant is ...

5.8 km

Mori no Butchers has an intimate feel that encourages quiet conversation over a leisurely bottle or two, rather than the boisterous clamor that often fills its sibling restaurants. It may look like a classic izakaya tavern, but the sign by the door makes its ...

5.8 km

Review excerpt: Unlike many of Tokyo’s craft beer pubs, Rise & Win offers a modest eight taps of its own beers. But it’s the ambitious food menu that makes Rise & Win worth seeking out and then staying the evening.

5.9 km

For Japanese, [it's] is a place where you can drink lattes with giant stuffed Moomins; for Finns it is a place to get ruislimppu (rye bread) and hapanlimppu (sour rye bread).

5.9 km

The service is straightforward and unpretentious, and so is the cooking. Shinsekai is of the Shanghainese persuasion, which means the sweet, oil-laden dishes of the China's eastern provinces predominate. But there is also a strong infusion of Sichuan influences to enliven the palate with ...