Roti's creative four-course menu includes delectables like Louisana shrimp and crab tian; roast duck breast with dark cherries and pumpkin mash; warm spinach and artichoke salad with crisp pancetta and pine nuts; and wild-mushroom, roquefort and caramelized onion tart.

The main event is an oven-roasted turkey with sausage chestnut dressing, herbed giblet gravy and winter vegetables. A selection of American wines are hand-picked to match the menu. Y6500, with two seatings on Thursday evening from 6-8:30 and 9-late.

There's also a more informal Thanksgiving Family brunch, Sunday (11/30) from noon-5pm; a three-course menu is Y3500, and the children's menu is Y1900. Vegetarian options are available both days with advance booking. 03-5785-3671.

The popular "urban chop house" from chef David Chiddo serves up an impressive Y8500 dinner menu featuring butternut squash and apple soup with spiced sauteed foie gras; flash-smoked sauteed scallops with seasonal mixed mushrooms; roast turkey with apple, chestnut and sausage stuffing; sides of sauteed green beans with pancetta, creamed onions and whipped candied yams with sour cream and toasted pecans; and a maple pumpkin tart with pumpkin gelato. 03-6418-0077

This cozy little California-style restaurant will offer a menu of Caesar salad; carrot cream soup; roast turkey with stuffing, mashed potatoes and steamed vegetables; and pumpkin tart with ice cream. Served Wednesday through Sunday evenings (11/27-30). Y4500 per person. 03-5421-2228.

The Cow's big holiday buffet will be available both Thursday and Friday (27/28), with two seatings each night (ninety minutes starting at either 6:30 or 8:30). The spread includes turkey, plenty of pies and ample vegetarian choices like stuffed tofu. Y4200 per person. 03-3406-5597 or cowmail@thepinkcow.com.

Tokyo's venerable Hawaiian-fusion restaurant will be offering holiday turkey alongside their usual Pacific Rim fare for five days - Wednesday through Sunday (11/26-30). The three-course turkey dinner is Y7300, or you can order a turkey platter as a main dish for Y3950. 03-5474-8181.

Chef Mark Vann shares his family's Texas-style Thanksgiving recipes of turkey and all the trimmings, mashed potatoes, green beans and fennel, and original ginger cranberry relish, all served at your table family-style in large platters.

It's just Y2625 for adults, Y1050 for kids (+sc; dessert and wines are extra). Thursday and Friday (27/28), with two seatings at 6pm and 8:30pm. 03-5485-2283 or email info@fujimamas.com.

The popular waterfront brewpub will be serving a holiday platter of turkey breast with cornbread stuffing, green beans and yams, along with corn chowder with bacon plus pumpkin tart for dessert for Y4000. There's also a lunchtime turkey plate for Y1600. 03-5479-4555.