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.

The chefs at Tepparnya make good use of the teppan, the hot plate that dominates the kitchen counter, and so should you. We had a rump of tender beef steak served on a chopping board with Dijon mustard, a pinch of salt and pepper ...

It comes as a relief to find somewhere that’s calm, aimed at an adult demographic and serious about its food and drink. Not that you’re likely to stumble unaided on this cozy basement izakaya, despite its location just a few minutes’ walk from Shibuya’s ...

When Suzuki first opened Aramasa, the idea of providing Tokyoites with the local food and drink of furthest Akita was almost as exotic as it would be now, say, to serve Ethiopian cuisine (though, of course, he had the advantage of constant support from ...

R. Not only does this basement hideaway in the back streets of Ebisu serve up quality ryori in the Kyoto style seven evenings a week, it manages to do so at reasonable prices and with absolutely no standing on ceremony. You can tell from ...

The name, Sasano, is cunningly derived from alternate readings of the two Chinese characters meaning “sake” and “drink.” They could well have added a couple more ideograms to boast that you will also eat very well here.

Owner-chef Yoshinobu Yamada hails from a family of Tsukiji fish merchants. After years learning his metier and polishing the full gamut of culinary skills at such varied operations as Kihachi, Azabu Changjiang and the late (and bemourned by many) Rellenos, he has returned to ...

Although our overall verdict on the food was mixed, that does not mean we wouldn’t recommend Good Moon. Next time, we will stick with the sashimi, grilled seafood and other izakaya foods they obviously do so much more successfully.

Stylish conical lanterns cast a soft light over the narrow alley to the front door. Inside, timber predominates, from the bar counter and large table downstairs to the open-plan stairs and furniture in the second floor dining room where you sit beneath exposed roof ...

While the main focus is on quality sake from noted kura around the country, it also purveys shochu and wine — and a good selection of foods that fit each category of booze.

The food is based around simple, traditional fare — yakitori; beef tongue grilled over shichirin burners; pork shabu-shabu; simple nabe hotpots; plenty of vegetable dishes — but all produced using ingredients of unimpeachable quality from rural Kyushu.

Besides its repertoire of izakaya standards, Shinpachi has established a name on the strength of its seafood, much of which is trucked in from ports in Toyama Prefecture on the Sea of Japan. On any given day, there are likely to be dozen different ...

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