6.6 km

Review excerpt: Spice Lab Tokyo balances the maximalist complexity of Indian recipes with Japanese cuisine’s understated grace.

6.7 km

The specialty is Inaniwa udon, a variety of wheat noodle from Akita Prefecture in Japan's far northwest. Unlike the hefty, chunky udon of western Japan -- especially from the Sanuki area of Shikoku -- the Inaniwa version is smooth and delicate. Not that there's ...

6.7 km

Review excerpt: Taishu Sakaba Raincolor's signature dish is a hearty Hamburg steak the size of a tennis ball, prepared from ground Hokkaido venison and served on a bed of mashed potato with a rich jus.

6.7 km

Do not be misled by the name. The only connection with Carnival in New Orleans is the music that Wachi has chosen for his sound system. His food instead draws on a medley of Mediterranean influences, principally French, but with major nods to the ...

6.7 km

Review excerpt: The core of the menu at Esquisse Cinq is his “Grand Dessert” selection. Every day there is a choice pancakes, macarons, souffles and more.

6.7 km

The food menu covers an enterprising range, from contemporary continental salads -- ratatouille and couscous; zucchini and pecorino; a beautiful mix of beet, red onion and feta cheese -- to American deli staples, such as meat loaf or Reuben sandwiches, and homegrown Japanese favorites ...

6.7 km

For over a decade now, this simple, uncluttered second-floor dining room on the fringe of Higashi Ginza has been a go-to for honest South Indian cooking. At lunch, you pick from a selection of quick curries and set meals served on gleaming metal trays. ...

6.7 km

In the right hands, the simple act of grilling skewers of chicken over glowing coals of charcoal produces one of the supreme delicacies of Japanese cuisine, well worthy of a such a tasteful setting. Those hands belong to yakitori maestro Yoshiteru Ikegawa.

6.7 km

Review excerpt: Those who know the territory will probably flip straight to the a la carte section of the menu to pick out their favorites, starting with the grilled packages of onion stuffed with pork and wrapped in crisp, savory vine leaves, or the ...