chihaya

Motsuyaki Daitoryo, Ueno: Two Dishes and Out

Motsuyaki Daitoryo, Ueno: Two Dishes and Out

Tarumatsu Honten, Okachimachi: Sashimi Under the Tracks

Tarumatsu Honten, Okachimachi: Sashimi Under the Tracks

Yokihi Yantan Kan, Okachimachi: Lamb Soup and a Roast Leg

Yokihi Yantan Kan, Okachimachi: Lamb Soup and a Roast Leg

Soba Shiraishi, Roppongi: Thick Soba, Open Around the Clock

Soba Shiraishi, Roppongi: Thick Soba, Open Around the Clock

Red Lobster, Kami-Itabashi: Live Lobster From Midday

Red Lobster, Kami-Itabashi: Live Lobster From Midday

Garam Masala, Kyodo: Black Spice Mutton and Lemon Chicken

Garam Masala, Kyodo: Black Spice Mutton and Lemon Chicken

Yazawa Chicken, Roppongi: Chicken Katsu, and You Pick the Cut

Yazawa Chicken, Roppongi: Chicken Katsu, and You Pick the Cut

Shoryubo, Ikebukuro: Not Especially Good, but I Keep Going

Shoryubo, Ikebukuro: Not Especially Good, but I Keep Going

Renge Equriosity, Ginza: Ten Oils, Eight Salts, and a Shark Fin

Renge Equriosity, Ginza: Ten Oils, Eight Salts, and a Shark Fin

orange, Roppongi: A Terrace Seat at Midtown, Taken on the Night

orange, Roppongi: A Terrace Seat at Midtown, Taken on the Night

Takishita, Azabu-Juban: Grilled Kuromutsu, and All the Grated Daikon You Want

Takishita, Azabu-Juban: Grilled Kuromutsu, and All the Grated Daikon You Want

Apetaito, Kami-Itabashi: The Double-Sided Yakisoba, Now With Toyosu Fish

Apetaito, Kami-Itabashi: The Double-Sided Yakisoba, Now With Toyosu Fish

Agariko Shokudo, Ikebukuro: Rendang, Satay and a Bucket Highball

Agariko Shokudo, Ikebukuro: Rendang, Satay and a Bucket Highball

sisi, Zushi: Grill First, Then Finish in the Gamjatang

sisi, Zushi: Grill First, Then Finish in the Gamjatang

Sushi Ichitaka, Fukuoka: Kibinago Where Tokyo Would Use Kohada

Sushi Ichitaka, Fukuoka: Kibinago Where Tokyo Would Use Kohada

Asahi Chonai Kai, Itabashi: Miso Ramen Worth the Second Visit

Asahi Chonai Kai, Itabashi: Miso Ramen Worth the Second Visit

Monolith, Shibuya: The Egg, and Then Beef Fillet Baked in Pastry

Monolith, Shibuya: The Egg, and Then Beef Fillet Baked in Pastry

Nishiazabu Shangu: A Christmas Lunch at the Best Seat in the Open Kitchen

Nishiazabu Shangu: A Christmas Lunch at the Best Seat in the Open Kitchen

Tsuruhashi Matsuyoshi, Shinjuku: The Tare Is the Point

Tsuruhashi Matsuyoshi, Shinjuku: The Tare Is the Point

Koenji Otsuyu: They Deep-Fried the Oden Daikon, With Gorgonzola

Koenji Otsuyu: They Deep-Fried the Oden Daikon, With Gorgonzola