Hearty, umami-rich tomato-based soup brings out the vibrant flavors of the vegetables at this cafe-style soup-curry specialist. The stewed pork (kakuni) is highly recommended as a main filling, especially the premium “toro kakuni,” which is limited in quantity. The large chunks of kakuni have a good ratio of meat to…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Kinoe is located in the backstreets of Ebisu. It’s a modern Italian restaurant that is possibly not so well known (well at least it wasn’t to me!), but has a clearly loyal and enthusiastic clientele. This was simply one of the nicest lunches I have had in a long time.…
While fondue and raclette specialty restaurants are popping up all over Tokyo, Tensai takes a unique approach, supplementing those cheesy staples with unusual Japanese-influenced fare such as cheese tempura and cheese-based tofu dishes. The setting is comfortably casual, with mostly counter seating and a handful of small tables. At the…
Standing out from the ever-growing crowd of Tokyo cheese-specialty restaurants, Cheese Tavern Cascina takes a more sophisticated approach than average, supplementing the usual fondue and raclette dishes with creative starters that showcase their impressive cheese selection. The menu also features cheese-enhanced fresh pasta dishes and a serious main-dish section that…
336 Ebisu has a fairly modern, if unassuming exterior. It really just seems like a typical neighborhood French from the outside but, upon entering, it’s clear that the level of this restaurant is a cut above. The clean design, simple furniture and arches lend a modern European air. The food…
Charcoal-grilled pork on skewers, udon noodles in curry-flavored soup, octopus dumplings, deep-fried beef cutlet — there’s a whole world of exciting food in Tokyo that food-loving visitors often miss out on. This book will introduce you to more than twenty of Japan’s favorite specialty foods that are less well known…
Longrain is one of my favourite places to eat in Sydney (and Melbourne), so I was happy to see the current Antipodean restaurant boom extend to them opening a branch in Tokyo. I was also happy to see that it is in Yebisu Garden Place where, in another life, I worked for four years.The restaurant area on the 38th and 39th floor of YGP has had a total upgrade since I used to work there in the early noughties — and looks much the better for it.The restaurant itself is very noisy – I suspect due to the concrete floors and hard surfaces. It annoys the hell out of me that interior designers don’t …
