Review excerpt: There are over a dozen different taco toppings at Kitade Shokudo. Options include beef, lamb, pork and chicken; several kinds of seafood; some vegetarian choices; even a deep-fried tempeh cutlet.
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Review excerpt: It has taken chef Luke Armstrong six months to get the menu the way he wants it at Signature, and his kitchen crew is up to speed.
Review excerpt: Besides the 11 taps of craft beer (plus one of generic Sapporo) and the considerable cellar of artisan nihonshu — 80-plus types, many of them limited edition or otherwise rarely available in the city — this branch of Bakushuan has a very ...
Review excerpt: The chef at Tokyo's Sonoji sources just about every ingredient he uses from the fertile sea, farms and uplands of Shizuoka Prefecture.
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