The Cave de Oyster recently opened in Tokyo Station’s massive labyrinthine shopping and food area spreading beneath the station. Run by Humanweb Inc., a leading oyster restaurant operator in Japan that is looking to expand the Western oyster bar culture in Japan, the restaurant ...

Owner-chef Toru Kawano’s cooking is confident, modern, vibrant and colorful. Above all, it is intensely flavorful, just as you’d expect from a chef who has worked with some of the top names in French cuisine, from Guy Savoy and Georges Blanc to Joel Robuchon.

It wasn’t just the pizza we were there for; it was the piazza outside. A16 occupies a prime position inside the remarkable Brick Square, a pedestrian -only space almost entirely closed off from the surrounding streets. With the traffic out of sight and virtually ...

Cassoulet; choucroute; confit de canard; riz de veau; pot-au-feu: all the traditional brasserie staples are there. It is solid fare, with all corners of France represented, cooked impeccably and served in large portions best enjoyed at long, leisurely meals, with lots of wine.

Phuket Aroyna Tabeta is the only place in town we know that serves full-throttle Thai street food without pulling the punches. One glimpse of the curry pans lined up by the window; one whiff of those spicy aromas; one second listening to that sweet, ...

Whether you dig the earth-friendly vibe or not, the ramen is to die for. The “plain” tantan ramen is anything but plain. The broth is made from peanuts and sesame and has a uniquely delicious nutty flavor as a result.

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