6 Delicious Dishes in Tokyo
October 28, 2014
Our abridged, meal-by-meal guide to where and what to eat now. By Shane Mitchell.
Published on Oct 28, 2014
at Omotesando Koffee
Tired of green tea? On a hard-to-find Omotesando alley, a lone barista brews one Zen cup of coffee at a time. We love the chewy, baked-custard kashi served on the side. ooo-koffee.com.
Oyster on ice
at Seamon Ginza
Chefs with monkishly shaved heads work behind a red lacquer counter, creating a set sushi menu based on the day's haul from Tsukiji Market. A mainstay: one perfect oyster in a soy vinaigrette. seamon.jp.
at Kuroudo-Kuriya Nenohi
Most izakayas are salaryman magnets, but this Marunouchi pub draws a more stylish crowd with its otoushi (salty snacks) and yakitori dishes, like a sweetfish, paired with sakes from the 350-year-old Morita brewery. nenohi.com.
Vegetables with bonito broth
at Ore-no Kappou
At this "standing restaurant" in Ginza, diners lean against counters to eat chef Hiroshi Shimada's inventive creations, such as a gelée of sweet potato, pumpkin, broccoli and asparagus. oreno.co.jp.
Chocolate and mango lamingtons
at the Peninsula Tokyo
Japan's master pâtissiers now rival their Parisian counterparts. Among them: Shigeru Nojima, whose dainty offerings include these sponge cakes made boozy with whiskey. tokyo.peninsula.com.
6. TO GO
at Higashiya Ginza
A modernist take on the traditional tearoom, Higashiya also sells gift sets of its bean-paste confections, with such enticing flavors as peach compote, dried sour apricot and purple sweet potato, for the plane ride home. higashiya.com.