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 ...

Review excerpt: This cheerful no-frills space just opposite Aoyama Gakuin University is geared toward a young clientele and proudly announces that its gyōza contain no garlic. Instead they’re served — five at a time — nicely crisped underneath, with a choice of healthy, vegetable ...

Each serving (¥950) includes five or six different kinds of soba. Some are fine and delicate, others chunkier, and several contain other ingredients, such as poppy seed or aoba (green perilla leaf) or lemon zest. Kasamuta arranges small portions of them in a hollowed-out ...

A recently opened creation from the owners of vegan mainstay Pure Cafe and the smaller 8ablish cafe-bakery in Gakugeidaigaku, Restaurant 8ablish creates complex Mediterranean-inspired dishes and, compared to the cafe and bakery, offers a full-fledged dining experience. The atmosphere is conducive to long wine-soaked ...

Since being established in Taipei in 2006, the number of Gong Cha chain stores has gradually increased to over 1,000 and now extends to more than 10 countries. In September, the tea shop launched its latest shop in the Harajuku/Omotesando area.