Toshihiro Wada was one of the first artisan chefs to elevate the humble craft of grilling skewers of chicken (yakitori)…
n a city of contrasts and surprises, few are greater than discovering the traditional garden, carp ponds and sprawling low-rise…
Sushi doesn’t get much finer than at Mizutani – or more austere. There is virtually no decoration on the plain…
Creativity lies at the heart of the eclectic modern cuisine dreamed up by Yoshihiro Narisawa at his impeccably polished Aoyama…
hef Yoshiaki Takazawa’s bijou restaurant has long been one of Tokyo’s most intriguing secrets, more talked about than actually visited.…
Ryugin sprang to prominence on the back of chef Seiji Yamamoto’s imaginative application of modern cooking techniques to classic Japanese…
No other restaurant in Tokyo has a setting to rival Kozue. Perched far above the fray on the 40th floor…
etsuya Saotome produces flawless tempura, succulent morsels of premium seafood and vegetables served straight from his deep-frying wok to your…
Located in the Bois de Boulogne in Paris’ affluent 16th district, Frédéric Anton heads up this restaurant owned by the…
Opened in 2000, L’Astrance has ascended from one Michelin star to three in the past ten years. Although criticized in…
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