The Buddhist statue of Gandhara (2C) and the Dionysus Mosaic (3C) alone make a trip worthwhile. – Green Guide Editor
The Japanese maples by the five-story pagoda are postcard perfect in fall, when their delicate leaves turn flaming red. – Green Guide Editor
The colonial elite built mansions here to enjoy cooler temperatures and a view over the neon city that extends as far as the New Territories. – Green Guide Editor
A hole in the wall restaurant known to have the best roasted meats in Hong Kong. As seen on Travel Channel’s The Layover with Anthony Bourdain.
As seen on Travel Channel’s The Layover with Anthony Bourdain.
Tony’s favored breakfast location - just blocks away from his hotel. As seen on Travel Channel’s The Layover with Anthony Bourdain.
An upscale western restaurant. As seen on Travel Channel’s The Layover with Anthony Bourdain.
Tony takes a break from the heat with a healthy mango icy dessert. As seen on Travel Channel’s The Layover with Anthony Bourdain.
Located in Central’s bar district, Tony meets some friends at this billiards club for drinks and a few rounds of pool. As seen on Travel Channel’s The Layover with Anthony Bourdain.
Home to cheap beer and a great view! As seen on Travel Channel’s The Layover with Anthony Bourdain.
For just 35 cents you can get a fantastic view of the Hong Kong skyline! As seen on Travel Channel’s The Layover with Anthony Bourdain.
This place offers a “diner-type” feel and comfort food! Recommended by Travel Channel host, Anthony Bourdain.
An amazing view of the Victoria Harbor… but this bar is for high rollers! Recommended by Travel Channel host, Anthony Bourdain.
“Awesomeness. Eat everything but do not miss the black squid ink pasta.” – Anthony Bourdain, host of The Layover on Travel Channel.
A place to get a drink and avoid a touristy feel! As seen on Travel Channel’s The Layover with Anthony Bourdain.
Old Imperial Bar (at the Imperial Hotel); it’s made up from pieces of the previous Imperial Hotel, which was designed by Frank Lloyd Wright.
Eater: candle-lit 9-floor hideaway is one of Tokyo’s most compelling bars; Sink into one of the armchairs at the ancient-wood counter and give mixologist carte blanche to work magic. Get there early
Eater: brilliant little hole in the wall is hard to find, harder to get into; Get seats in front of kitchen; inventive takes on izakaya; pair w/best small-batch sake; Don’t miss signature potato salad
Eater: few manage to create soba noodles quite as flavorful & satisfying (made from scratch); side dishes: soba miso & creamy yuba (tofu skin); No reservations, u will stand in line for up to an hour
Eater: a depachiku (food halls found on the basement levels of most department stores): Have a light meal at the in-house open kitchen or take a bento (boxed meal) up to the roof garden
Eater: spacious, clean, & serving tonkatsu same way since ‘39. One choice to make: rosu (fatty) or hire (lean); takes 20 min to cook; served w/ shred cabbage & mstrd, w/rice & soup; Wait, eat & leave
Eater: elevates yakitori to another level; Among specialties: chochin, rich yolk of an unhatched egg; grilled tofu, rich w/chicken fat; & the warming, nourishing chicken broth that closes every meal
Eater: renewed enthusiasm for sake in Japan, based around small-batch, limited-edition regional brews; Another draw is extensive & creative food menu; Reservations are essential
Eater: house-made noodles, free-range chicken broth, a blend of artisan soy sauces, and zero chemical flavor enhancements. All adds up to a superb ramen... and lines of up to an hour
Eater: Kaiseki, Japan’s ineffable, hyper-seasonal traditional cuisine... Chef ships water in from Kyoto to ensure his dashi soup stock is always perfect. Lunchtime = affordable lunches
Eater: Besides seven-item yakiniku (grilled meat) tasting menu, don’t miss the beef “prosciutto,” the tartare, or “legendary” grilled tongue (which must be booked in advance)
Eater: Takashi Saito triple-Michelin-star status is testament to his skill and his nigiri sushi is second to none; intimate 9seat counter restaurant; Reservations are at a premium.
Eater: book yourself into Ishikawa for an extended, multi-course kaiseki dinner; impeccable cuisine, superb quality ingredients, and gracious welcome have won him 3 well-deserved Michelin stars
Eater: soba noodles made in time-honored te-uchi (hand-rolled) tradition; excellent menu of drinking snacks and side dishes (and sake); tempura and grilled dishes are great; fish couldn’t be fresher
Eater: Built around trad’l garden; Multi-course meals include elaborate apps-like artisan bean curd served in hotpots in wntr or chilled in summer-culminate in servings of fish or meat grilled @table
Eater: chunky, satisfying udon noodles. Eat them hot in fish-based broth or chilled w/dipping sauce; Order tempura - the chewy squid tentacles, or the whole batter-fried eggs; line often an hr long
Eater: Oden is Japan’s favorite wintertime comfort food, an aromatic hotpot of slow-simmered seafood, meat, and vegetables, usually washed down with plenty of sake or beer.
Eater: Clear, fragrant broth for shio & shoyu styles is made w/kombu seaweed & 5 types of dried fish. Stand-out bowl is orgnl sake-kasu “soba” (it’s actual ramen), thickened w/rich, warming sake lees
Eater: kissaten, old-school coffee shops; owner Ichiro Sekiguchi died in ‘18, heirs intend to maintain his devotion to premium coffee beans, some of them aged for decades. A venerable Tokyo treasure.
Eater: inside the UTokyo campus; Sit outside & gaze at greenery while nibbling on warabimochi jelly, kuzukiri noodles, or other artisan wagashi (Jpn confections), prepared to order & served w/ coffee
Eater: serves premium udon (wheat) noodles, kneaded & cut by hand Osaka-style, in a converted red-brick storehouse overlooking a garden. Settle in and find good selection of sake & side dishes
Eater: Founded 130 yrs ago &housed in wooden premises, it’s a living legend. There’s a small menu of side dishes to go w/sake, but here it’s all about noodles, which are rolled &cut by hand in-house
Eater: one of Tokyo’s oldest and best loved purveyors of beef cuisine. Shabushabu, sukiyaki, teppanyaki or steak: all are prepared and served with old-school refinement and expertise.
Eater: Takaaki Sugita is one of the city’s top sushi chefs. This has become one of the hardest places to book, so out-of-towners should get their concierges working on it well ahead of time.
Eater: 9seat counter; Every bite of seafood, veggies, or mushroom is served direct from wok to plate-the matsutake pine mushrooms in autumn r esp memorable. Location is obscure but worth taxi fare
Eater: Unagi (freshwater eel) is best in city. Kabayaki: fillets of eel steamed, charcoal grilled, & basted w/sweet-savory glaze. Expect hr-long lines w/further wait as they slowly cook eel to order
no-frills gyoza and beer. only thing in the menu and it's the best in Japan. Wish there was something like it in Chicago!
