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#Hirokiya Roppongi: A 10,000-Yen Course with Two Hours of Drinks, and Yukhoe Served in a Cone

#Hirokiya Roppongi: A 10,000-Yen Course with Two Hours of Drinks, and Yukhoe Served in a Cone

 Yakiniku
TexturA, Hibiya: Chinese and Spanish on One Menu, and a Word About the Rare Dishes

TexturA, Hibiya: Chinese and Spanish on One Menu, and a Word About the Rare Dishes

 Chinese
Ishibashi, Edogawabashi: The Menu and Prices, and the 7,800-Yen Tokujo Unaju

Ishibashi, Edogawabashi: The Menu and Prices, and the 7,800-Yen Tokujo Unaju

 Traditional Japanese
RESTAURANT Omiya, Shin-Marunouchi Building: A Flat Hamburg Steak Under an Aged Demi-Glace

RESTAURANT Omiya, Shin-Marunouchi Building: A Flat Hamburg Steak Under an Aged Demi-Glace

 Yoshoku
Tohryu Azabu ten: The 5,000-Yen Crab Omelet Noodles, and What That Price Buys

Tohryu Azabu ten: The 5,000-Yen Crab Omelet Noodles, and What That Price Buys

 Chinese
Ningyocho Imahan, Tokyo Garden Terrace Kioicho: The 14,520-Yen Hana Course, Cooked for You

Ningyocho Imahan, Tokyo Garden Terrace Kioicho: The 14,520-Yen Hana Course, Cooked for You

 Traditional Japanese
Bangera’s Kitchen, Yurakucho: I Came for Curry and the Other Dishes Were Better

Bangera’s Kitchen, Yurakucho: I Came for Curry and the Other Dishes Were Better

 Curry
Shinjuku Nadaman Hinkan: Sheltering from the Rain, and Ending Up with a 3,800-Yen Tempura and Soba Set

Shinjuku Nadaman Hinkan: Sheltering from the Rain, and Ending Up with a 3,800-Yen Tempura and Soba Set

 Traditional Japanese
Oniku no Senmonten Sugimoto, Tokyo Midtown: A Butcher Shop with a Counter, and Beef Instead of Eel

Oniku no Senmonten Sugimoto, Tokyo Midtown: A Butcher Shop with a Counter, and Beef Instead of Eel

 Steak
Soshian, Roppongi: The Dinner Course Ends with the Yukgaejang I Come for at Lunch

Soshian, Roppongi: The Dinner Course Ends with the Yukgaejang I Come for at Lunch

 Korean
Hitotsugi Chikurin So, Akasaka Mitsuke: A 1,700-Yen Simmered Kinmedai Set, and Rather a Lot of Small Dishes

Hitotsugi Chikurin So, Akasaka Mitsuke: A 1,700-Yen Simmered Kinmedai Set, and Rather a Lot of Small Dishes

 Traditional Japanese
Koishikawa Nakasei, Myogadani: An Aged Kobe Beef Hamburg Steak, Through the Back of a Butcher Shop

Koishikawa Nakasei, Myogadani: An Aged Kobe Beef Hamburg Steak, Through the Back of a Butcher Shop

 Steak
Nakameguro Iguchi Azabujuuban ten: A 5,480-Yen Omakase Yakitori Course Behind an Unmarked Door

Nakameguro Iguchi Azabujuuban ten: A 5,480-Yen Omakase Yakitori Course Behind an Unmarked Door

 Yakitori
Wolfgang’s Steakhouse Teppan, Ginza: A 15,000-Yen Private Room Course, with the Teppan Out of Sight

Wolfgang’s Steakhouse Teppan, Ginza: A 15,000-Yen Private Room Course, with the Teppan Out of Sight

 Steak
LATURE, Omotesando: Pay the Extra 2,000 Yen and Add the Fish

LATURE, Omotesando: Pay the Extra 2,000 Yen and Add the Fish

 French
Azabushiki, Azabu Juban: Drink Through the Small Plates, Finish with Unaju

Azabushiki, Azabu Juban: Drink Through the Small Plates, Finish with Unaju

 Traditional Japanese
SALONE TOKYO, Hibiya: Seven Plates at Lunch for 7,700 Yen

SALONE TOKYO, Hibiya: Seven Plates at Lunch for 7,700 Yen

 Italian
Daitoryo, Ueno: A Platter of Offal Skewers for 450 Yen

Daitoryo, Ueno: A Platter of Offal Skewers for 450 Yen

 Izakaya
Trattoria W Hakata ten: The Breakfast Buffet at KOKO HOTEL Premier Hakata Has Motsunabe

Trattoria W Hakata ten: The Breakfast Buffet at KOKO HOTEL Premier Hakata Has Motsunabe

 Traditional Japanese
Rosokuya Premier, Roppongi: The Black Mapo Noodles Are Made with Squid Ink

Rosokuya Premier, Roppongi: The Black Mapo Noodles Are Made with Squid Ink

 Chinese