At Kishiya, every bowl of noodles is served fresh, so it may take a little longer than the other kishimen restaurants in town. There over a dozen kishimen dishes to choose from, as well as a variety of udon and a range of okazu ...

I order the zaru soba for around ¥700. The noodles are served plain and chilled with just a few nori flakes sprinkled on top, with a side of dipping sauce. The sauce in most soba restaurants does, unfortunately, have fish-based dashi as an ingredient, ...

The waiting time for hinadori and oyadori is about 15 minutes as the bird is put through the fire, which leaves plenty of time to order (and finish) drinks and bites from the menu; we had torimeshi (chicken-rice) and clear chicken soup, which whet ...

It comes as a relief to find somewhere that's calm, aimed at an adult demographic and serious about its food and drink. Not that you're likely to stumble unaided on this cozy basement izakaya, despite its location just a few minutes' walk from Shibuya's ...

Cafe Papins has four new flavors that can only be enjoyed in these cold winter months, such as shaved ice drizzled with hot kabocha squash sauce, adzuki beans and caramel -- all homemade -- with a scoop of vanilla Haagen-Dazs on the side.

In addition to its usual kakigori, it offers a special winter menu from November to April that includes cream stew that is simmered on the stove for at least two hours, gratin that will be served in the store from January and French toast ...

The guy at the front, the head chef, is called Tara-chan (literally, "Codfish"). His second in command is Katsuo-chan ("Bonito"). Why have they adopted stage names? Because at GiroGiro, dinner is as much a performance as a culinary art. Make no mistake, though: The ...

What's on the menu? And, more to the point, what's good? Just about everything that is given the teppan treatment. One of the highlights is the juicy miso-marinated imo-buta, a breed of pig fed primarily on sweet potatoes.

The top-of-the-line item is Shokkan's self-described "famous seafood paella." This is cooked in a wide earthenware donabe casserole, and comes laden with generous amounts of salmon and its roe, clams, mussels and small, pink sakura-ebi shrimps. Just as you'd get in Spain, the rice ...

Tokyo, of course, operates at a faster pace than the old capital, and the delicate Kyoto cuisine served at Shakunage is tailored to those demands, especially at lunchtime.

Marusen (the seimen part just means "noodle maker") is far from your run-of-the-mill ramen counter. Marusen's specialty is Hakata noodles, the style popular in the area around Fukuoka and northern Kyushu. But you won't find the usual tonkotsu ramen, with its thick, white, savory ...

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