Vin Picoeur describes its genre as "French barbecue" -- and the centerpiece of the restaurant is the charcoal grill -- but it looks and functions much like an izakaya. Think kushi-yaki and oden, but given a totally Western twist.

Owner-chef Hiroshi Nakajima is a man who likes to cook for people who like to eat -- especially those who appreciate the subtleties of orthodox French cuisine.

What makes this place so special -- and unique among bars where you stand -- is the quality of the food. The menu is huge, ranging from snacks such as olives, ham (jamon serrano Iberico, naturally) and broad beans in their skins to hearty ...

Do not be misled by the name. The only connection with Carnival in New Orleans is the music that Wachi has chosen for his sound system. His food instead draws on a medley of Mediterranean influences, principally French, but with major nods to the ...

Not only does Nohira serve up fare that few French people would fault, he does it with a lightness of touch and flair for presentation that would embarrass most bistros in France. He also uses an interesting selection of ingredients that is certainly above ...

Cassoulet; choucroute; confit de canard; riz de veau; pot-au-feu: all the traditional brasserie staples are there. It is solid fare, with all corners of France represented, cooked impeccably and served in large portions best enjoyed at long, leisurely meals, with lots of wine.

If you are dreaming of culinary magic or hoping to re-create the experience of dining chez Bocuse in France, then you will be mightily disappointed. If you are familiar with the quality of ingredients, attention to detail and sleek expertise that chef Hiroyuki Hiramatsu ...

Chef Ryotaro Miyauchi got experience at a number of small-scale winemakers during his stay in France, so he knows his oenology. But he's also a trained chef, so the food menu is every bit as important.

Shoehorned into a space that would be considered cramped even for a ramen shop -- you literally have to squeeze sideways to get to the back -- it can seat precisely 13 customers at the counter and four more at a shelf-like table wedged ...

This is modern French gastronomy at its best, with precision but not pretension. All the details are right: a trolley laden with cheeses of perfect maturity; desserts of great artistry; a heavyweight wine list (with little under ¥10,000); and polished service that is never ...

These days the menu pays only cursory homage to its namesake region. Besides Burgundian classics, such as Coq au Vin or boeuf Bourguignon, you are just as likely to find Alsace-style choucroute (sauerkraut) or Provencal pissaladiere (thin pizza laden with anchovy and black olives). ...

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