The specialties at Bettei are Gin-no-kamo, a variety of Barbary duck raised in Aomori Prefecture; and fresh vegetables grown in the market gardens of Kamakura on the Shonan (Kanagawa) coast just south of Tokyo. Put the two together and you’re all primed for one ...

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.

Araiya has not tampered with its century-old, tried-and-true menu. Choices range from simple donburi rice-bowl lunches to multicourse sukiyaki or shabu shabu dinners. For the duration of the celebrations, though, the new branch has introduced a special set-menu lunch that it calls Kaika Gyu-nabe ...

There’s no mystery as to what’s on the menu at Kamo-shabu Chikutei. Even if you didn’t know that “kamo” means “duck,” the lamps at the entrance with their stylized image of a mallard in flight give the game away.

The menu is as simple and uncluttered as the building itself. The specialty of the house is shabu-shabu, prepared with beef from premium Omi wagyu cattle. This serves as the focal point of dinner at Kamikozawa-tei. As we soon found out, though, the same ...

Like a skilled artisan trained in a single specialized discipline that’s been honed to perfection, Botan has only ever focused on one dish: chicken sukiyaki. The recipe never changes and nor does the way it’s cooked, over that small charcoal brazier sitting right at ...

One of Tokyo’s most elegant and traditional sukiyaki houses, Yoshihashi is also one of its least publicized. Tucked away down a cul-de-sac off a nondescript side street in Moto-Akasaka — itself a quarter that flies under most people’s radar — it’s a place that ...

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