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September 28, 2026
Red Lobster Kamiitabashi ten: A Seafood Platter, and All the Shrimp You Like
September 20, 2026
Uobi Fujina, Ikebukuro: Bluefin Chutoro Seared Rare, Over Red-Vinegar Rice
September 18, 2026
Red Lobster, Odaiba: They Said the Meat Was Thin, So I Got a Second Lobster
September 18, 2026
uni Seafood, Roppongi: A 10,800-Yen Course With Free-Flow Drinks
September 16, 2026
Hakarime, Higashi-Ginza: A 7,980-Yen Conger Eel Course, Honestly Reviewed
September 15, 2026
Banya Yoichi, Ueno: A Seven-Fish Platter for 1,850 Yen
September 14, 2026
KAZAN, Ginza: Nine Courses of Seafood and Not One Piece of Meat
September 13, 2026
Shinka, Nakameguro: Spiny Lobster Raw and Grilled
September 13, 2026
Kaisho zero, Ueno: Garisaba and a Trio of Tuna With the Morning Highball
September 13, 2026
Sushi Kaimasa, Roppongi: The 1,100-Yen Simmered Fish Set Behind Roppongi Hills
September 13, 2026
Hitotsugi Chikurin So, Akasaka Mitsuke: A 1,700-Yen Simmered Kinmedai Set, and Rather a Lot of Small Dishes
September 13, 2026
Nakizakana Shinjuku ten hanare: Pick the Fish from the Tub, Then Pick How It Is Cooked
September 7, 2026
Madam Shrimp Ginza: A 9,880-Yen All-Shrimp Course
September 6, 2026
Red Lobster, Odaiba: Is a 17,990-Yen Lobster Worth It?
September 6, 2026
Grand Lux Cafe, Las Vegas: Everything Arrives Huge
September 6, 2026
Dancing Crab Tokyo, Shinjuku: The Table Is the Plate
September 6, 2026
Sakana BAR Ippo, Azabu-juban: Seared Octopus Suckers at Midnight
September 6, 2026
Koma, Azabu-juban: The Izakaya for Round Two
September 5, 2026
Nihonbashi Suminoe: A Seafood Course Straight from the Port
September 5, 2026
Sasano, Nogizaka: Summer Sake and Things to Go With It
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