Review excerpt: Chef Akihiro Seto makes the most fragrant and punchy Japanese curry at Kyoto's Taiyo, dressed with a soaring combination of vegetables and delivering a symphony of taste.
Review excerpt: Tokyo's Aoyama Kawakami-an serves soba noodles by day but adds wine, wagyu and sometimes even a DJ.
Review excerpt: The noodles and clear broth are what set Ginzasa apart from other ramen shops in Tokyo.
Review excerpt: Shibuya's Utsura Utsura is a welcoming little izakaya tavern that has the warm feel of a local watering hole.
Review excerpt: Kyoto's Shokudo Marushin has "teishoku" meals that are a classic combination of rice, miso soup, vegetables, and a main dish of meat or fish.
Review excerpt: This pair of long-time friends traveled the country, tested out ramen from all over Japan, and now, at age 22, own their own noodle shop, Ramen no Bonbo, in Kyoto.
Review excerpt: Jinbocho's Hinomoto Beer Parlor also has a strong emphasis on sake, plus an excellent menu of Japanese food to go with it — just right for an after-work evening of sipping and nibbling.
Review excerpt: The new lunch menu at Shibuya's The SG Club, an award-winning bar, has both Mala and Mole curries.
Review excerpt: Breakfast at Lorimer is the best Japanese-style breakfast in Kyoto. Then, in the afternoon after Lorimer empties out, the spaces doubles as a cooking school.
Review excerpt: Tokyo's Raku serves a longer, skinnier Kobe variant of dumpling, each just a single bite with more golden-fried wrapper than filling.
Review excerpt: More than just a grocery store, Akomeya is a treasured source of foodstuffs and cookware from around the country. It also has a superb little restaurant.
Review excerpt: At Aozora Blue, chef Hirofumi Matsui draws on his soba-making experiences to offer an exquisite, handmade udon noodle in an elevated setting.
Notice: Event and location information is subject to change.