Unosato’s strongest suit is its food. Seafood and seasonal vegetables predominate, just as you’d expect at any izakaya. But here it’s all cooked and served with a little extra attention to quality and presentation. The sashimi is always worth ordering — in fact nothing ...

One of The Outback’s most popular menu items for weekend and holiday dinners is the prime rib set. The prime rib is slowly roasted at low heat and served in a thick cut, allowing customers to enjoy authentic, juicy American-style roast beef. To satisfy ...

Find yourself a table, then head to the back of the room to peruse the display case and place your order. New York-style pizza means thin, crisp crusts and rich, mozzarella-driven toppings. And, exactly as the name promises, they’re all sold by the slice ...

His cooking is as appetizing and authentic as it is affordable. From his aromatic duck confit to hearty roasts of lamb, pork or venison that he whips from stove top to oven and then onto the plate, the bottom line is that not only ...

Abasque is one of the few restaurants in Tokyo to focus on the food of the Pays Basque in Southwest France. In recent years, the global spotlight has rightfully shone on the brilliant new-wave cuisine of the chefs in Spain’s Basque Country. But the ...

This classy Japanese tavern (it feels way too sophisticated to be termed an izakaya, even though the underlying ethos is really not so different) is not a place for carousing, drowning your sorrows or forgetting the woes of the world. Rather, it’s one of ...

Shokkan ticks the boxes on just about all counts. It’s got the look; the food is put together well; and there’s no sudden shock at the end your meal. Best of all, it’s a place you can take out-of-town guests — or even send ...

Pick a region of Italy: The chances are you will find its cucina somewhere in the city. Sicily is well represented. So too is Sardinia, thanks to Tharros, a cheerful, bistro-style eatery in the heart of Shibuya.

Chef Masayo Funakoshi cooks beautiful contemporary cuisine, precisely and with a light, inventive touch. As a trained artist (she majored in sculpture), it’s hardly surprising that everything looks great on the plate.

This is full-flavored, no-nonsense cooking that goes straight to the point, with no attempt at over-finessing. There is a good, compact list of Sicilian wines to go with it, including several by the glass.

Throughout, everything is prepared and presented very competently. Flavors are muted and portion sizes small — that is to say, perfect for nibbling the evening away, rather than gourmandizing. It is best not to arrive too hungry.

For such a modest setting, they offer a remarkable number of wines: 50 different kinds, mostly French but with the New World also well represented — none of them priced over 5,000 yen and the cheapest a mere 1,600 yen for the bottle.

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