You may not expect it, but Shibuya unfortunately doesn't have a lot of delicious restaurants...
Those who are planning to do sightseeing in Shibuya should check out this article from TokyoTableTrip for a selection of the best lunches!
Depending on what steak cuts are chosen, there should be four or five courses prepared. (The content of all courses without steak is the same.) I am planning to make the reservation about one month in advance. However, if it will be for only one person then we may have the flexibility to wait a little longer (until two weeks in advance for example).
With the coming of Spring, winter fish are no longer in season with other fish taking their place. I put together a list of seasonal types of sushi that are a must eat for those traveling to Japan in March.
Wow, thanks for all that knowledge! I was lucky to encounter it then. I was only in Tokyo for a few days for the first time ever. That visit made me move here eventually in 2010.
Hmm…I did say 6 best restaurants, but I still want to add Ginza’s Sushi Arai to the list.
Despite being a new establishment that opened slightly over a year ago, the master has an extraordinary passion for tuna, and the tuna served here is also of top quality in Japan. This is a place I definitely have to include in my list of recommended sushi restaurants to visit in winter.
Did you know that “Nigiri Sushi”, which you usually eat, isn’t the only sushi?
This article introduces various kinds of “Sushi” from across Japan.
You will be a good sushi connoisseur, if you read this article together with the history of sushi.
Kitajimatei "lamb grilled encased in a rock salt crust"
At restaurants like Quintessence and NARISAWA, French cuisine that is constantly striving to highlight the subtlety of the ingredients has become the norm, but Kitajimatei stands apart with its characteristically strong seasonings that bring it passionate support from meat lovers.
This is one of their specialties: lamb grilled encased in a rock salt crust.
It is grilled to juicy perfection, every bite releasing the lamb's flavour and meat juices.
This restaurant even has a regular customer who comes over from Taiwan to eat here 50 times a year!
And it's no wonder; last night's dinner course was simply superb as alway
This may not be exactly counter manners but “no-show” is becoming a huge problem as well. Sushi Arai, introduced in this guide, said that because of increased number of no-shows, they have no choice but to limit the number of reservations they take from tourists. It is such an unfortunate situation that some tourists’ bad manners are reflected upon all the other guests losing a chance to visit the restaurant.
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