2.9 km

A generation ago, this low-rise warren of alleys lined with eateries, bars and taverns was a much more tightly closed world. To penetrate beyond the noren curtains hiding those inscrutable doorways, you needed introductions or, at the very least, prior reservations. These days most places are ...

2.9 km

Review excerpt: The restaurant An Di explores and creates its own interpretation of what Vietnamese food might taste like in Japan.

2.9 km

Galali neatly straddles the divide between the traditional izakaya and the modern dining bar. But the architecture and menu are unmistakably Japanese.

2.9 km

Because it's prepared each day and takes so long to cook, the brisket is not offered at lunchtime. But with the chicken, the meaty back ribs or the chopped pork ("It's given a vinegar rinse, in the South Carolina style"), there's still enough choice.

2.9 km

Review excerpt: The owner-chef Rimpei Yoshikawa of Pignon is anything but a typical Tokyo French chef. He drives an old Citroen 2CV better suited to 1960s Paris than the outer fringes of Shibuya. He prefers T-shirts to chef’s whites, tying his hair back in a ...

2.9 km

Celebrity chef Joachim Splichal, who heads the Patina Group of restaurants, is known for melding southern French cuisine with the produce of sunny California. With a few local Japanese accents added, it works just as well in Tokyo.

2.9 km

It’s hard to believe you are just steps away from the brashness of Shibuya’s Center-Gai. You have come to eat soba noodles, but it feels more like entering a ceremonial tea house. Once inside, stairs lead down to beautifully spot-lit dining room, where you ...

2.9 km

Chic and airy, with a floor-to-ceiling window, all-white furnishings and a lavish flower arrangement in one corner, it feels more like a quiet cafe-lounge than a noodle joint. There's even a glass-topped miniature Zen rock garden running the length of the (all-white of course) ...

2.9 km

Review excerpt: The cooking at Tokyo Fratelli Paradiso is good without being overly complex or flashy. As at the main restaurant in Sydney, the chefs share the same passion for seasonal produce and the vegetables are sourced from organic farmers.

2.9 km

Iwasaki understands the robust flavors of Spain, especially those of the Catalan coast where he used to live and work. But he is also blessed with a delicacy of touch and taste that would not be out of place in restaurants with far grander ...