Area:Nishi

Information about things to do in Japan, restaurants, films, destinations and more.

Review excerpt: Rice, Japan’s staple grain, has always been accorded deep respect, and Komesan is just reworking a long Japanese tradition. But it does so in a way that is contemporary, accessible and most enjoyable.

Nakamura likes to call it the "big brother" of his main restaurant, and the ambiance does appear aimed at an older demographic. The menu is very similar: casual Japanese cuisine with flair, a strong emphasis on seasonal seafood and vegetables and an excellent list ...

Gogyo's secret weapon is kogashi ("burned") ramen. For each bowl, a couple of ladlefuls of lard are heated up in a wok and then ignited, filling the kitchen with billowing fire and smoke. The charred residue is then tipped over the noodles, giving the ...

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