Kazan

Frommer's Review

This stylish restaurant, with a glass-enclosed kitchen and jazz playing softly in the background, distinguishes itself from the tsunami of other fusion restaurants swamping Tokyo by specializing in seafood that blends Japanese, Chinese, Italian, and French cuisines and ingredients. Another gimmick: The floor is heated, supposedly to prevent circulating air from drying the fresh seafood. At any rate, the creative dishes are essentially whatever the chef dreams up, with past choices including king crab sashimi, deep-fried lobster, oysters grilled in the shell in three sauces, prawns in chile sauce, grilled salmon in miso sauce, and -- verboten for many -- whale meat carpaccio.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.