Takahashi only recently opened but it was to great buzz, as it was helmed by Yuji Takahashi, a well-respected French-trained chef. He has chosen a rather different path at his new restaurant; it's a yakitoriya. Yakitoriyas specialize in skewering and roasting pieces of chicken, taken from anywhere on the bird. Takahashi uses a special breed of organically raised fighting cocks, whose deep, gamey flavor caught the attention of Michelin judges in 2010. As is typical of a French-disciplined chef, a quality, extensive wine list is available. The restaurant is closed the 1st and 3rd Monday of each month.

Korean barbecue, ubiquitous in its home country, is greatly popular in Japan. It's a fantastic way of dining communally - you cook a cut of marinated meat on a charcoal grill at your table, dip it in soy sauce and enjoy the smoky tenderness of the meat. At Sutamina-en - sutamina is Japanese for stamina - there are many cuts of meat, many of which you are unlikely to find anywhere else; cow's Adam's apple is one you're unlikely to forget. Sutamina-en draws hordes of enthusiastic Japanese diners so be prepared to wait.

China has dim sum, Korea has mandu - Japan also has a thriving dumpling culture. Japanese people love gyoza, which are fried, meaty dumplings - extremely tasty and well seasoned. At Ni-Hao, you can get excellent dumplings for bargain prices; the house specialty is the 'winged' gyoza which are cooked in a lightly floured wok and gives the dumplings fine, crunchy 'wings'. When your plate of perfectly browned gyoza arrive, dip one into the ponzu sauce and delight in the savory perfection.