Review excerpt: Ginza Hachigo he has taken a radical step by ignoring — some might say breaking — one of the unwritten rules of ramen.
Review excerpt: The Upper offers views out onto the clustered high-rises of Tokyo’s most prestigious business district.
Review excerpt: There is no written menu at Shoto Lamp. You just give them the go-ahead and they will place a succession of dishes in front of you until you’re ready to wrap up your meal.
Review excerpt: Sowado is spacious, busy and theatrical, with counter seating running along three sides of the open kitchen in the center of the dining room.
Review excerpt: Offering casual fine dining that’s affordable but worth dressing up for, Denkushiflori appears to be perfectly pitched for these uncertain times.
Review excerpt: Compared to its previous incarnation, which closed several years ago, the reborn Hasegawa Saketen Gransta is larger, sleeker and better stocked.
Review excerpt: The noodles at Ayu Ramen Plus are bathed in a delicate shio (salt) broth prepared from fish, chicken and vegetables.
Review excerpt: For a yakitori specialist — and that’s what Eiki offers, chicken simply cut, skewered and grilled — it verges on the sublime. But of course, as you will already have guessed, Eiki is no ordinary yakitoriya. It comes from an exalted lineage.
Review excerpt: Tokyo's Tsuta, the first ramen shop ever to be awarded a Michelin star, has moved from Sugamo to Yoyogi-Uehara.
Review excerpt: Taishu Sakaba Raincolor's signature dish is a hearty Hamburg steak the size of a tennis ball, prepared from ground Hokkaido venison and served on a bed of mashed potato with a rich jus.
Review excerpt: When Isoism, which focuses firmly on tsukemono (pickled vegetables), first opened in 2016 near Kyoto Tower, the long lines of people were impossible to miss.
Review excerpt: The dinner menus at Minshuku Miyagi are decided on a whim and by the seasonal availability of ingredients.
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