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Din Tai Fung, Shibuya: Eight Dishes to Prove It Is Not Only Xiaolongbao

Din Tai Fung, Shibuya: Eight Dishes to Prove It Is Not Only Xiaolongbao

 Chinese
Sugidama, Azabu-juban: The Sushi Izakaya That Stuffs Ikura Into a Fish’s Eyes

Sugidama, Azabu-juban: The Sushi Izakaya That Stuffs Ikura Into a Fish’s Eyes

 Sushi
Hills House Members Lounge: A 1,000-Yen Katsu Curry on the 33rd Floor

Hills House Members Lounge: A 1,000-Yen Katsu Curry on the 33rd Floor

 Curry
Warayakiya, Roppongi: Straw-Seared Katsuo Tataki With Salt, the Tosa Way

Warayakiya, Roppongi: Straw-Seared Katsuo Tataki With Salt, the Tosa Way

 Izakaya
SPICY CURRY Roka, Okubo: Tuesday Is the Day to Strike

SPICY CURRY Roka, Okubo: Tuesday Is the Day to Strike

 Curry
Menan Ibushi, Ikebukuro: Konbu-Water Tsukemen, Eaten Exactly by the Instructions

Menan Ibushi, Ikebukuro: Konbu-Water Tsukemen, Eaten Exactly by the Instructions

 Noodles
Empire Steak House, Roppongi: Caviar to Porterhouse, Seven Courses of Excess

Empire Steak House, Roppongi: Caviar to Porterhouse, Seven Courses of Excess

 Steak
Misonikomin, Hongo: Drinks First, Then a Bubbling Pot of Miso-Nikomi Udon

Misonikomin, Hongo: Drinks First, Then a Bubbling Pot of Miso-Nikomi Udon

 Noodles
Ikebukuro Nettai Yoichi: A Rooftop Beer Garden We Had Entirely to Ourselves

Ikebukuro Nettai Yoichi: A Rooftop Beer Garden We Had Entirely to Ourselves

 Izakaya
Biscuiterie Bretonne, Ikebukuro: A Cookie Tin That Turned Out to Be a Drinking Snack

Biscuiterie Bretonne, Ikebukuro: A Cookie Tin That Turned Out to Be a Drinking Snack

 Sweets
Janjan No. 4, Kamiitabashi: Cook-It-Yourself Monja With the Tsukishima Taste

Janjan No. 4, Kamiitabashi: Cook-It-Yourself Monja With the Tsukishima Taste

 Traditional Japanese
Jianglai, Ikebukuro: Hand-Pulled Uyghur Noodles at a Shop Whose Name Nobody Can Read

Jianglai, Ikebukuro: Hand-Pulled Uyghur Noodles at a Shop Whose Name Nobody Can Read

 Chinese
Peter Luger Steak House Tokyo, Ebisu: A Fifth Annual Feast, From Porterhouse to a Mountain of Cream

Peter Luger Steak House Tokyo, Ebisu: A Fifth Annual Feast, From Porterhouse to a Mountain of Cream

 Steak
Azabu Shiki: Drinking Properly First, and Finishing With Unaju

Azabu Shiki: Drinking Properly First, and Finishing With Unaju

 Traditional Japanese
Otsukaya, Ichigaya: One Bowl on the Menu, Thick Enough to Stand a Spoon In

Otsukaya, Ichigaya: One Bowl on the Menu, Thick Enough to Stand a Spoon In

 Noodles
Kasei Curry, Ikebukuro: A Curry From Mars, Under a Blowtorched Cheese Lid

Kasei Curry, Ikebukuro: A Curry From Mars, Under a Blowtorched Cheese Lid

 Curry
Benkei, Ikebukuro: A Red Lantern, and the Showa Era Behind the Door

Benkei, Ikebukuro: A Red Lantern, and the Showa Era Behind the Door

 Izakaya
Hakata Tenjin, Ikebukuro: Spicy Miso Tonkotsu to Finish the Drinking

Hakata Tenjin, Ikebukuro: Spicy Miso Tonkotsu to Finish the Drinking

 Noodles
Aogen, Utsunomiya Station: Gyoza From a Miso House Founded in 1625

Aogen, Utsunomiya Station: Gyoza From a Miso House Founded in 1625

 Traditional Japanese
Leonard’s, Yokohama: All Four Malasadas, and How to Tell Them Apart

Leonard’s, Yokohama: All Four Malasadas, and How to Tell Them Apart

 Sweets