Review excerpt: Breakfast at Kishin begins with a true Kyoto dish, a simple and small serving of kumiage–yuba (bean curd skin) folded over shredded cabbage and topped with a dot of wasabi.

Review excerpt: Sobagami is a soba noodle specialist, but it is also an offshoot of the very genteel Ginza Kamiya, a high-end kappō that takes pride in doing things the right way.

Review excerpt: Third-generation owner-chef Tomotsugu Sakakibara has been grilling yakitori at Ribatei for 20 years now and it shows in his relaxed demeanor and the way he tends the skewers.

Review excerpt: Kagawa Ippuku always serves excellent noodles made in the true Sanuki style. They have to have exactly the right texture, smooth but with a firm chewiness.

Review excerpt: More than 230 years since Izuu's opening, the recipe and the ingredients have hardly changed.

Review excerpt: The recipe at Otafuku, this classic oden house, has barely changed in a century and, until last autumn, nor had the atmospheric, low-rise wooden building in which the dish had been served for so long.

Review excerpt: Spacious, calm, stylish but casual, Know by Moto is nothing like a typical izakaya tavern, more a chic cafe devoted to high-end nihonshu.

Review excerpt: As well as being small, Sushi Chiharu is busy. That’s because for ¥2,800, this is one of the best-value sushi lunches in Osaka.

Review excerpt: The mission statement at OnJapan Cafe&, this spacious, easy-going diner/cafe/event space, is to spread the word about traditional Japanese food culture.

Review excerpt: If you’re looking for quality kaiseki at low prices, Tai no Tai is the restaurant should really get to know.

Review excerpt: Besides the 11 taps of craft beer (plus one of generic Sapporo) and the considerable cellar of artisan nihonshu — 80-plus types, many of them limited edition or otherwise rarely available in the city — this branch of Bakushuan has a very ...

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