Review excerpt: More than 230 years since Izuu's opening, the recipe and the ingredients have hardly changed.
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Review excerpt: Kyoto's Walden Woods — with no signs or tables — typifies the third wave coffee boom cafe.
Review excerpt: If you’re looking for quality kaiseki at low prices, Tai no Tai is the restaurant should really get to know.
Review excerpt: The bulk of the menu at Torisee Takoyakushi is chicken-based yakitori and everything but the beak makes its way onto the menu.
Review excerpt: The kimchi at Kimchi no Mizuno is a family recipe that came from South Korea and has been handed down through generations.
Review excerpt: Tabelog, the restaurant review website, included Aitsu no Ramen Kataguruma in its top 100 ramen restaurants in West Japan for 2017. And with the award comes a wait.minutes or so.
Review excerpt: When it boils down to it, the shabu-shabu at Hyoto Kyoto is a simple affair: you, a pot of steaming broth, raw vegetables and slices of beef or pork cut as thin as pages of a newspaper.
Review excerpt: The lunchtime menu at Cafe Antique is a nod to kissaten classics: hamburger, curry rice and hayashi rice, but Iwasaki’s take is to make them less stodgy.
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