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.

As if to emphasize that it is different, Suzuran prefers to call itself a purveyor of chuka soba (“Chinese noodles”) rather than a bog-standard ramen shop. Usually the two terms are interchangeable, but here they seem like chalk and cheese.

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.

What makes this place so special — and unique among bars where you stand — is the quality of the food. The menu is huge, ranging from snacks such as olives, ham (jamon serrano Iberico, naturally) and broad beans in their skins to hearty ...

He only serves fish caught from the wild; rice from organic farms; naturally brewed rice vinegar, shoyu, miso and mirin; sea salt sun-dried in old-style saltpans; and fertilized eggs from free-range chickens. His water is carefully filtered. And since the day he opened this ...

An entire section of the menu here is devoted to dishes featuring negi in all its many shapes and forms, prepared in virtually every way known to Japanese cuisine.

Iwasaki understands the robust flavors of Spain, especially those of the Catalan coast where he used to live and work. But he is also blessed with a delicacy of touch and taste that would not be out of place in restaurants with far grander ...

This is entry-level Japanese dining at its most casual and accessible. Don’t expect any heights of refinement or creativity, nor to hear deferential keigo from the helpful young waiting staff. What you can expect is good food that is satisfying, affordable and not too ...

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