Review excerpt: "It's all about the relationship between the food and the natural environment in which it is grown," says chef Kazuhiro Matsuki who is practicing "satoyama gastronomy," a form of farm-to-table cooking at Shizuoka's Bio-S.
Review excerpt: It has taken chef Luke Armstrong six months to get the menu the way he wants it at Signature, and his kitchen crew is up to speed.
Review excerpt: At Tokyo's Sio, owner-chef Shusaku Toba is integrating strands into a cuisine that blends French and Italian with plenty of Japanese and other influences.
Review excerpt: A Peu Pres has a whimsical easygoing charm. And chef Mizuho Takemura’s take on French food is wholesome, without fanfare or drama.
Review excerpt: Kushiage, udon, kinmedai — Whatever is served at Beignet, you’re in for a treat.
Review excerpt: As Bistro de Yoshimoto's name suggests, and as the nonstop soundtrack of accordion music makes abundantly clear, the setting and the fare is undeniably French.
Review excerpt: On paper, the setting for Liaison, a French-inspired restaurant that’s on the upmarket end of eateries of the ward, is ordinary.
Review excerpt: Chwf Shimada operated a bakery and patisserie in Kobe for 20 years before making the move to Osaka with Louis Blanc. Without doubt, Shimada makes some of the most memorable and magnificent cakes.
Review excerpt: The menu at Ode unfolds over a leisurely two to three hours, comprising a dozen dishes at dinner (eight at lunchtime).
Review excerpt: 336 Ebisu is part of the new wave of Parisian neo-bistros, where quality cooking and a well curated cellar are de rigeur but dressing up and putting on airs is decidedly passe.
Review excerpt: Le Sucre-Couer takes their bread seriously, and the lineup on display behind the glass counters should render even the most impulsive indecisive.
Review excerpt: At just ¥5,800 for five courses — plus a dainty appetizer with your aperitif and a small patisserie alongside your coffee at the end — ici’s menu is priced at bistro levels. But owner-chef Shuichiro Iwata’s cooking reflects the two years he ...
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