Review excerpt: Kokushu Sakaba seems incongruous among the scuffed, old-school drinking holes that are Oimachi’s calling card.

Review excerpt: The specialty here is craft shōchū, from small companies that follow traditional methods of brewing and distilling.

Review excerpt: Kerala no Kaze II offers a small tiffin menu (a la carte items), including idli (rice cakes), vada (savory deep-fried donuts), uppma (semolina porridge), plus some of the finest dosa pancakes in the city.

Review excerpt: The signature Shoyu ramen at Homemade Ramen Muginae is deep, rich, hearty, warming. The Nibora — that’s short for niboshi ramen — is lighter but equally satisfying.