The menu revolves mainly around the down-home specialties of Isan, the area of northeast Thailand across the Mekong River from Laos, where the cuisine is searingly hot. The chefs at Montee (an older Thai couple) make no compromises. Chili levels are clearly marked on ...

The most popular dish, as at any unagi restaurant, is unaju — grilled, soy-basted eel laid out on a bed of rice in an ornate lacquer-look box. The soft, melting texture of the fish; the savory tang of the basting sauce; a light dash ...

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.

It’s not the most creative Spanish restaurant in Tokyo, perhaps, nor the best-known. Nor does it operate at anything like those late, late Spanish hours. But for us it’s the place that most closely approximates the easy, sunny ambience and great range of foods ...

Barely big enough for seven seats squeezed around an equally microscopic kitchen area, it looks modest even for a noodle joint. You certainly don’t expect to find an extensive menu — or such excellent cooking.

Daikokuya’s owner/noodle-master, Shigeo Sugano, prepares everything himself. He grinds the buckwheat (some of it grown in his own fields) in a traditional hand-powered stone mill, then forms the flour into dough, rolls it out and chops it into delicate strands with a wonderful flavor ...

Disclaimer Notice: Event and location information is subject to change.