September 5, 2026

Red Lobster, Odaiba: The Large Live Lobster, on a Seventh Visit

Yoshoku

September 5, 2026

Nikukai UNO, Tameike-Sanno: Grass-Fed Beef and Roast Chicken, 1,200 Yen

Steak

September 5, 2026

Good Wood Terrace, Shibuya: Jerk Chicken and Curry Goat

South American

September 6, 2026

PHUONG NAM, Roppongi: The Cooking of Southern Vietnam

Vietnamese

September 5, 2026

Kajiya Bunzo, Takeshiba: The Bunzo-yaki and Eight Skewers

Izakaya

September 5, 2026

Kyogyuso, Roppongi: The Bulgogi and the Udon That Follows

Yakiniku

September 5, 2026

Ascott Marunouchi Tokyo: The Breakfast Buffet on the 22nd Floor

Yoshoku

September 5, 2026

Zojirushi Shokudo, Marunouchi: Rice Cooked by the Rice-Cooker Maker

Traditional Japanese

September 5, 2026

Nanaya, Hachijojima: The Old Man’s Meat and Vegetable Stir-Fry

Chinese

September 5, 2026

Ryosanpaku, Hachijojima: The Island’s Hardest Booking

Izakaya

September 5, 2026

Uohachiya, Hachijojima: Breakfast From Half Past Eight

Traditional Japanese

September 5, 2026

SEA SIDE KITCHEN WA, Hachijojima: The Hachijo Sauce Burger

Burgers

September 5, 2026

Sanzenri, Hachijojima: Meat on the Last Night

Yakiniku

September 5, 2026

Mekiki no Ginji, Shinagawa: The Soba Was the Surprise

Izakaya

September 5, 2026

Modern Chinese Restaurant Ryo: A Course With Spiny Lobster

Chinese

September 5, 2026

Mita Basara Bettei, Roppongi: The Tomato Sukiyaki

Traditional Japanese

September 5, 2026

Oboshimeshi, Akasaka: The 24,000-Yen Yakiniku Course

Yakiniku

September 5, 2026

Imahan, Kioicho: Sukiyaki Lunch in a Tatami Private Room

Traditional Japanese

September 5, 2026

RIO GRANDE GRILL, Roppongi: Churrasco and a Samba Show

South American

September 5, 2026

Fukushimaya, Azabu-Juban: Miso Oden at Lunch

Izakaya