Review excerpt: Offering casual fine dining that’s affordable but worth dressing up for, Denkushiflori appears to be perfectly pitched for these uncertain times.
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Review excerpt: For more than a decade, Tama has been the place to come for one of Tokyo’s more unusual menus, a unique and stylish hybrid that it calls Ryukyu-Chinese.
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.
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.
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