Wine bar in Tokyo

2 places for Wine bar in Tokyo, picked by creators — with what they said.

• Sushi Kadowaki — Condé Nast Traveler
  An omakase that adds innovation to a traditional style, sourcing directly from fishermen and specialty distributors rather than the market, serving fish rarely used elsewhere.
  Heads up: Since it's chef's omakase, there's no menu choice — you get only whatever seasonal ingredients the chef decides on that day.
• 모헤지 — 나의시선
  Praises the skillful cooking technique, saying the crispy scorched bottom scraped off with a spatula is incredibly tender, and pairing it with beer is out of this world.
  Heads up: They tell you to eat it after 5 minutes, but waiting 15 minutes lets the bottom crisp up more and taste better; recommends finishing with yakisoba after two rounds of monja.

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