Nihonbashi

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.