The "French oden" that forms the core of the current menu at this mellow little modern eatery is so light and fragrant you'd be best off thinking of it as Japanese pot-au-feu. The light, clear broth is a chicken bouillon boosted with mushrooms and ...

Cast your eye down the menu and you will find it infused with a similar interplay of influences. Chef Kimio Ichikawa is well-grounded in the basics of French cuisine, but he brings a homegrown Japanese sensibility to his art. A quiet man who prefers ...

First you pick your wine from the various bottles Tanabe has assembled that week. Your food, all prepared by Kaneko and his team, will be matched with your choices. It is not quite as arbitrary as it sounds, but there's definitely a frisson of ...

Chef Kimio Ichikawa is well-grounded in the basics of French cuisine, but he brings a homegrown Japanese sensibility to his art. A quiet man who prefers to let his food do the talking, he also has a love for the smoky, spicy flavors of ...

The menu features plenty of charcuterie and hearty regional dishes -- quenelles (dumplings); salade Lyonnaise (with bacon and a poached egg), fromage de te^te (pork head cheese) -- presented with a delicacy and sophistication well above the norm for this kind of French soul ...

It's a friendly shop perfumed with the warm aroma of bread fresh from the oven. The master, Shuichiro Kimura, learned his trade under one of the top boulangers in Paris, Eric Kayser, whose croissants were recently declared the best in the city by the ...

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.

The man in charge of the open kitchen is Fumio Yonezawa. The chef, who spent several years at the New York main restaurant, executes the light Asian accents of the Jean-Georges signature dishes with considerable aplomb.

Notice: Event and location information is subject to change.