Review excerpt: Whether you order a la carte or choose one of the set menus at Yuu, you'll be treated to traditional washoku cuisine in a modest and modern restaurant.
Review excerpt: At lunch, Toridoki morphs from its role as neighborhood izakaya tavern to offer hearty, good-value set meals. It also serves a parallel menu of udon noodles made in the chunky Sanuki style.
Review excerpt: Iyaiya Sanbai is brightly lit, quiet, calm and absolutely smoke-free izakaya bar in Tokyo's Aoyama area.
Review excerpt: Oxymoron Komachi manages to hit an addictive middle ground between classic Japanese roux-based curry rice and the spicier, often overly ghee-rich styles from South Asia.
Review excerpt: The menu at Okinawa Paradise is neither extensive nor sophisticated. As at most Okinawa restaurants, the “simple is best” approach rules.
Review excerpt: Mensho San Francisco goes full circle by reverse-importing its ramen for its new Shinjuku branch.
Review excerpt: Ebisu's Toritama offers upwards of 30 different cuts of chicken, including organ meats rarely found elsewhere.
Review excerpt: The fare at Kawahara is kaiseki, the traditional multi-course meal, but it is different: For every course over this long lunch, Kawahara does something that’s either thrilling, or mad.
Review excerpt: The titular chef and owner of Karatsu in Kyoto has devoted his life to preparing and serving kaiseki.
Review excerpt: Ayu Ramen stands out in one crucial respect. Every bowl here comes topped with a portion of its namesake fish, ayu.
Review excerpt: Souden is extravagant by marrying temari-zushi (ball-shaped sushi) with cups of Japanese tea.
Review excerpt: Sashimi, tempura, seafood and wagyu beef: Juban Ukyo's menu covers most of the upmarket favorites.
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