Review excerpt: The noodles at Udon Taira are served in a steaming-hot clear dashi broth, topped with morsels of burdock root deep-fried in thick tempura batter. If that sounds too plain, ask for wakame gobo-ten, which comes with a generous amount of jade-green seaweed, ...

Review excerpt: The meal at Sushi Gyoten opens with a succession of tsumami (appetizers), both raw and cooked. These include chinmi (unusual “delicacies”), to munch on with your opening sake, including karasumi (bottarga, cured mullet roe), uni (sea urchin) or slices of excellent, succulent ...

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