This building is three-story wooden very rare. Shops of Sabo and skewered. Closed on Monday.
Housed in a beautifully maintained, century-old traditional wooden building, Hantei is a local landmark. Delectable skewers of seasonal kushiage (fried meat, fish and vegetables) are served with small, refreshing side dishes. Lunch courses include eight sticks and dinner courses start with six,…
Han-Tei: Japanese Deep Fried Dish on a Stick in a historical wooden architecture. Reservation required.
“This chain izakaya (Japanese pub-eatery) specialises in Tosa-ryōri , the food of Kōchi Prefecture in Shikoku. It is easily spotted by the giant black wave and lanterns decorating its facade, as well as the spectacular flames rising from the straw-fed grill where delicious grilled foods such as seared bonito and chicken are prepared. There's another branch in Roppongi as well as the associated Shimanto-gawa in Yūrakuchō. ”
“Exquisitely prepared seasonal dishes are as beautiful as they are delicious at this two Michelin–starred, Tokyo outpost of a three-generation-old Kyoto-based kaiseki restaurant. Kikunoi’s Chef Murata has written a book translated into English on kaiseki that the staff helpfully use to explain the dishes you are served, if you don't speak Japanese. Reservations are necessary. ”
“Fresh caught seafood from the nearby Izu Peninsula is the speciality at this upscale, yet unpretentious restaurant. If you're looking to splash out on a seafood dinner this is a great place to do so. The reasonably priced courses include sashimi, steamed and grilled fish. Lunch is a bargain, but you might have to queue. Reservations are essential for dinner. ”
“Higashi-Yama serves gorgeous modern Japanese cuisine paired with gorgeous crockery. The interior, a rustic take on minimalism, is stunning too. The restaurant is all but hidden, on a side street with little signage; see the website for a map. Tasting courses make ordering easy; the 'chef's recommendation' course (¥8200) is a worthwhile splurge. Best to book ahead. Stay for an after-dinner drink in the stark, dimly lit basement lounge. ”
“In business since 1925, Shinsuke is pretty much the platonic ideal of an izakaya : long cedar counter, 'master' in happi (traditional short coat) and hachimaki (traditional headband) and smooth-as-silk dai-ginjo (premium grade sake). The only part that seems out of place is the friendly staff who go out of their way to explain the dishes in English. Really, this is the kind of place that should be intimidating for travellers, but isn't at all, and the food – contemporary updates of classics – is fantastic. Don't miss the kitsune raclette – deep-fried tofu stuffed with raclette cheese. ”