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Tokyo, Japan, Restaurants

 

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Restaurants I LOVE!


 

 

Restaurants I Really Like.


 

 

Restaurants I've been to.


 

  • Almond (11/23/02)
    Roppongi, Minato-ku, Tokyo, (03) 3402-1870
  • Cent Deux (11/15/02)
    Century Hyatt Tokyo, 2-7-2, Nishi-Shinjuku, Shunjuju-ku, Tokyo 160-0023, Japan, (03) 3349-0111, website
  • Fook Lam Moon Ginza (11/17/02)
    1F and 2F Ginza Wall Building, 6-13-16 Ginza, Chuo-ku, Tokyo, Japan 104-0061, (03) 3543-1989, fax (03) 3545-1711, website
  • Jai Thai
    Ebisu Kaikan Building 5F 1-9-12 Honcho Musashino-shi, (04) 22.21.0828,
  • Jinro Garden
    Southern Century Tower. 4F, 2-2-1 Yoyogi, Shibuya-ku, Tokyo, 03-5371-3725, website
  • Omborato (11/15/02)
    Century Hyatt Tokyo, 2-7-2, Nishi-Shinjuku, Shunjuju-ku, Tokyo 160-0023, Japan, (03) 3349-0111, website
  • Satomura (02/10/04)
    3 minute walk from Gotanda station, map, (03) 5423-2981
  • Seryna (02/01/04)
    52nd Floor Shinjuku Sumitomo Building, Nishi-Shinjuku 2-6, Shinjuku-ku, Tokyo, 03-3344-6761, website
  • Shamaim (11/22/02)
    Sakae-cho 4-11, Art Bldg 2F, Ekoda, Nerima-ku, Tokyo, Japan, (03) 3948-5333, Ekoda stop on the Seibu train line
  • Takadaya (01/19/04)
    Shinjuku Center Building, Shinjuku, Shinjuku Subway Station, (03) 5324-8272, (03) 5321-9155
  • Toricho
    Hosho Bldg., 1F 7-14-1 Roppongi Chiyoda-ku Minato-ku
    Need to confirm this is the place we went. (Matchbox from Torigin - Yakitori Kamameshi, (03) 3571-3333
  • Xenlon China Grill (11/17/02)
    19F Hotel Century Southern Tower, 2-2-1 Yoyogi, Shibuya-ku, Tokyo 151-8583, (03) 3374-2080, website

 

Restaurants I want to try (or retry).


 

  • Ankara
    Shibuya -- . 3780-1366. A very appetizing selection of appetizers and an impressive assortment of kebabs and chef's specialties for such a small restaurant (just four tables and a counter). The chef isn't afraid of spices, using more red pepper and garlic than is usual for Tokyo. The interior is spare, but the music adds to the atmosphere. Dogenzaka 1-14-9, B1F. Open 5:30-11:30pm (LO) daily.
  • Balalaika
    1-63 Kanda, Jimbo-cho, Chiyoda-ku, Tokyo, Japan Phone: 03/3291-8363
  • Chateau Restaurant Taillevent-Robuchon
    1-13-1, Mita - Meguro-ku / TOKYO 153 info@chateau.co.jp Tl: +00 81 3 5424 1338 Fax: +00 81 3 5424 1339
    New Otani website recommends
  • Chez Inno
    3-2-11 Kyo-bashi, Tokyo, Japan Phone: 03/3274-2020, (Fodors, TokyoQ)
    Fodors, TokyoQ Recommends - French.
  • Hokkai-en
    2-12-1 Nishi-Azabu Minato-ku 3407-8507
    Invitation to Tokyo recommends as best Beijing restaurant in Tokyo
  • Inakaya East (11/23/02)
    5-3-4 Roppongi Minato-ku, Tokyo, (03) 3408-5040
  • Kisoji
    3-10 Akasaka, Minato-ku, Tokyo, Japan Phone: 03/3588-0071
    Fodors recommends. Shabu Shabu.
  • Koumei Ariake
    Ariake Park Building, 2nd floor, 3-1-28 Ariake, Koto-ku, Tokyo, 03-3599-3636, Koumei Nakamura
  • Kyubei
    8-7-6 Ginza Chuo-ku Tel. 03.3571.6523, (TokyoQ)
  • La Tour D'Argent
    Chiyoda-Ku, 4-1 Kioi-Cho, (03) 3239 3111
    Forbes Recommends Tokyo version of French institution.
  • Le Lys dans la Vallee
    2-7-15 Nishikata Bunkyo-ku Tel. 03.5684.0770, (TokyoQ)
    TokyoQ Recommends, French
  • Le Manoir d'Hastings
    8-12-15 Ginza Chuo-ku Tel. 03.3248.6776, (TokyoQ)
    TokyoQ Recommends - French
  • Maxims
    Sony Bldg., B3 5-3-1 Ginza Chuo-ku 3572-3621
    Invitation to Tokyo recommends, Tokyo edition of French institution.
  • Moti Akasaka
    Akasaka Floral Plaza 2F, 3-8-8 Akasaka Minato-ku, Tokyo, Japan, (03) 3584-3760
  • Moti Near Akasaka
    T.B.S. Kinpa Building 3F, 2-14-31 Akasaka Minato-ku, Tokyo, (03) 3584-6640
  • Moti Futakotamagawa
    Dog Wood Plaza 1F, 2-23 Tamagawa Setagaya-ku, Tokyo, (03) 3700-6870
  • Ninnikuya
    1-26-12 Ebisu Shibuya-ku 3446-5887
    Invitation to Tokyo recommends - Garlic
  • Pita the Great
    Tameike -- . 5563-0851. Falafel and other hot and cold pita sandwiches at very reasonable prices. There's a small outdoor terrace seating area, or you can take out. Akasaka 2-11-7, ATT Shinkan. Open 11am-6pm. Closed weekends.
  • Queen Alice Geihinkan (11/20/02)
    3-2-22 Mosjo Azabu, Minato-ku, Tokyo, 03-5411-0900, Yutaka Ishinabe, website
  • Queen Alice Taishikan (11/20/02)
    Tokyo, (03) 5420-0001, Yutaka Ishinabe
  • Rainbow Roll Sushi
    Monte Plaza, Second Floor 1-10-3 Azabu-jyuban, Minato-ku, Tokyo, 03-5572-7688
    Japanese take on American take on Japanese food.
  • Restaurant W (11/20/02)
    Tokyo, (03), 5771-5888, website, Yutaka Ishinabe
  • Sasahu
    Toshima-Ku, 2-2-6 Ikebukuro Phone: (03) 3971-6796
    Forbes recommends, Japanese.
  • Shojin Ryu
    Recommended by Roee. Buddhist Nouvelle Cuisine.
  • Spoon
    047-305-5633. The full name of this restaurant is "Spoon: Food and Wine by Alain Ducasse", which pretty much tells you what you need to know. Bring your money, and enjoy the show. Maihama 1-4, Ikspiari Gracious Square 3F. Open 11am-1:30, 5-9:30pm (LO) daily.
  • The Taj
    Pagoda Bldg. 1F 3-2-7 Akasaka Minato-ku 3586-6606
    Invitation to Tokyo recommends. Indian.
  • Takadanobaba
    Cambodia. 3209-9320. Fabulous food, very reasonable prices. The deep-fried shrimp balls alone are worth a visit. Takada 3-10-14, 2F. (walk east on Waseda-dori 1 min. from the JR tracks, then turn left at the small street next to the pachinko parlor and walk about 1 min. (past Taverna); Cambodia is on the right, upstairs) Open 11:30am-2pm, 5-10:30pm (LO). Closed Sundays.
  • Tonki
    1-1-2 Shimo-Meguro, Meguro-ku, Tokyo, Japan Phone: 03/3491-9928
    Fodor's/Invitation to Tokyo recommend - Tonkatsu, Depp Fried Pork Cutlet Cookery
  • Yabu Soba
    2-10 Awajicho Chiyoda-ku 3251-0287
    Invitation to Tokyo recommends - Soba

 

 

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Tastingmenu is focused on superlative restaurant experiences from two perspectives: behind the plate and behind the stove. Tastingmenu is written by Hillel (professional eater) and Dana (up-and-coming professional chef) in Seattle, Washington.


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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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