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Otōshi
Eda mame
Sashimi moriawase
Grilled sea bream
Seafood bowl
Makizushi
Vegetable tempura moriawase
Amidst Sannomiya’s neon roil, Kanemo provides welcome respite for the weary and the ravenous.
The side-street location and understated facade belie a reasonably priced yet quality seafood dining experience, ranging from fresh cut sashimi, sushi, cooked-to-order catch of the day and generous plates of crisp tempura.
050 5869 2230
Zensai moriawase
Olives and sun-dried tomatoes
Carpaccio moriawase
Parma ham, mozzarella and tomato salad
Pizza mezzanotte
Parma ham and rucola pizza
Zucchini and pesto genovese pasta
Stewed venison with couscous and roast potatoes
Cheese board
Fruit salad
Although a little past its prime, Tarantella da Luigi remains a popular southern Italian restaurant known for its ‘authentic’ decor, atmosphere and Sardinian and Neapolitan cuisine.
Voluminous zensai moriawase and delicious wood kiln-baked pizzas make for a satisfying lunch.
By evening, group visits are recommended to better sample the breadth of the menu, with the fish and meat sections deserving particular attention.
03 6408 5552
Seasonal seafood zensai moriawase
Shimeharitsuru Gold Label Daiginjo
Sashimi moriawase
Grilled yellowtail with smelt fish and milt frite
Sakura shrimp dumpling with daikon in yuzu infused broth
Chef Tamagawa
Freshwater eel and burdock claypot rice
Tamayura is wonderful little Japanese kappo restaurant in the western Tokyo Metro area.
Occasional visits over the years have witnessed the development and refinement of Chef Tamagawa’s keen sense of seasonal ingredients, flavours and presentation, along with the pleasure he takes in providing considered sake pairings for each dish.
A variety of omakase courses are available, as well as an option to bring your own ingredients; if after a day’s fishing or hunting you fancy enjoying your catch without the hassle of cooking it, Tamagawa-san is your man.
042 306 3055
Parma ham and fig salad
Fried eggs with zucchini and pecorino cheese
Sardine confit in olive oil and vinegar
Five mushrooms pasta
Grilled A5 wagyū steak
Crème Brûlée
Osteria Boccano is a comfortable and surprisingly accomplished basement Italian restaurant on Motosumiyoshi’s bustling Bremen Steet shōtengai.
The menu offers little in the way of surprises, but the quality ingredients, deft cooking and generous portions provide excellent cost performance and reason enough for repeat visits.
A popular destination, especially among local ladies-that-dine, reservations are recommended.
044 411 1003
Daikon radish and turnip soup with homemade focaccia and Shodoshima olive oil
Seared Hokkaido scallops with yuzu koshō and tomatoes
Homemade ‘grown-ups’’ macaroni cheese
Kuroge wagyū short ribs with roasted figs and mashed potato
Homemade ice cream with popcorn sprinkles and caramel crumble
Having never gotten around to visiting the brief but adored Mark’s Table in Ginza, it was a happy day when news of owner-chef Mark Sekita’s second coming in nearby Meguro reached us.
Located on a quiet side street just a few doors from Locale, Mark’s Tokyo is small yet comfortably appointed space in which kitchen, counter and chef take center stage in a convivial (and eminently repeatable) experience akin to dining at Mark’s own kitchen table.
He brings his Japanese-Italian lineage and culinary experience in the kitchens of New York together to create ‘Japanese-inspired modern American cuisine.’ The several course options (although not currently available an à la carte menu is apparently in the works) utilize ingredients locally sourced throughout Japan to create simple yet refined dishes that elevate the seemingly mundane, such as the ‘grown ups’ mac and cheese,’ to the sublime.
03 6417 0664