Ore Beate’s focus is on Italian home cooking and, naturally, pasta dishes feature prominently, including staples such as bucatini all’amatriciana, tagliatelle, spaghetti and other classic home-cooked dishes such as risotto and gnocchi.

Garb Monaque, a cafe, bar and restaurant, occupies a funky building — think of a birdcage that’s been twisted at both ends — between Osaka Station and Grand Front Osaka, two playgrounds devoted to conspicuous consumption.

Craft Beer Base, a hole-in-the-wall pub, opened last year and is a short hike west of Umeda. Downstairs, it’s a tachinomiya (standing bar), while upstairs has seating. On a recent midweek visit, what the pub lacked for in atmosphere — it was more library ...

What it lacks in views, The Dome makes up for in toys and a play area for children, ingeniously placed in the center of the dining area. Frequent users of child-friendly restaurants, such as yours truly, likely know that play areas are usually put ...

Kitayama is five stops on the subway from downtown Kyoto, but it might as well be a million miles away for the tourists who trudge around the city in search of Kyoto tropes: temples, shrines, teahouses and geishas who are more than likely tourists ...

Inakatei is a gem of an izakaya. Obansai (Kyoto home-style cooking) features heavily, but not exclusively, on the menu. And if it’s fish you’ve come in search of, then you won’t be left wanting.

In addition to being the capital’s longest running Israeli restaurant, Shamaim is also a fantastic deal: The all-you-can-eat dinner course is just ¥2,100 per person.

Run by a longtime Israeli expat and his wife, David’s Deli is part Israeli restaurant and part Jewish deli — the only place in town that serves hummus and p’tcha (calves’ foot jelly, full of collagen!), baba ganoush (mashed eggplant) and kasha varnishkes (buckwheat ...

The Israeli owner turns out tasty versions of such classics as falafel, hummus, baba ganoush and matbucha (stewed tomatoes and peppers), mixing imported seasonings with locally sourced veggies.

Tonino was set up by (and named for) a trained pizzaiolo of considerable skill from Ischia, in the Gulf of Naples. Although he has left now, his influence lingers in the quality of the pizzas.

This smart but self-effacing little Italian just a minute’s stroll from the park’s tranquil rear exit (on the opposite side from Harajuku Station) is a bit special. No ordinary neighborhood ristorante, it is one of the few in Tokyo to specialize in the hearty ...

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