The idea is simple but profound. Japan’s traditional multicourse cuisine has always been based on the bounty of the vegetable kingdom. Increasingly, though, kaiseki meals have become loaded up with meat and seafood, with vegetables, herbs and mushrooms treated as mere seasonal accents. Nagamine ...

It’s a boutique bar that dispenses not wine or draft beer but shots of premium fruit vinegar.

This is gourmet yakitori (and that’s no longer a contradiction in terms) for the Dancyu generation — well-heeled men, predominantly, with educated taste buds, who are no longer content to squeeze into raucous, smoke-filled plebeian nomiya or squat under the arches at Yurakucho quaffing ...

Ohmatsuya serves the cuisine (and sake) of far-off Yamagata Prefecture — but this is kyodo ryori refracted through a prism of urbane sophistication. It is quite feasible to order in ippin (a la carte) mode. But the English-language menu (quite understandably) steers those unfamiliar ...

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