Review excerpt: At both lunch and dinner, wild food remains front and center on the menu at Lature. The chef's signature starter is a delicate savory macaron made with the blood of the same Yezo sika deer he serves as a main course.
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Review excerpt: The H in Test Kitchen H is for Hiromi Yamada, the chef who, more than anyone, spearheaded the Italian cuisine boom that engulfed Japan in the 1990s.
Review excerpt: The cooking at Tokyo Fratelli Paradiso is good without being overly complex or flashy. As at the main restaurant in Sydney, the chefs share the same passion for seasonal produce and the vegetables are sourced from organic farmers.
Review excerpt: There’s no menu at Out. It serves one thing and one thing only, year-round and without exception: tagliolini al tartufo. But what a great dish it is.
Review excerpt: Justifiably, most of the attention has been on his superb, sweet-but-not-too-sweet creations, such as the Escargots, spiral-shaped, crispy whirls with fillings ranging from pistachio to plump raisins to seasonal specials such as crumbled chestnut. But there’s another good reason for making a ...
Review excerpt: Before opening Sakurai Japanese Tea Experience, owner Shinya Sakurai worked at the wagashi (traditional Japanese sweets) store Higashiya, an experience that he brings to the bar by pairing brews with sweets. For the summer, Shinya has also borrowed a vintage kakigori (shaved ...
Review excerpt: The chef's approach at Have More Curry is as individual and inventive as the dining space, which he has decorated with wall-high photos and Indian knickknacks. Every day he buys an array of vegetables, occasionally from the nearby weekend farmers market on ...
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