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 ...

Review excerpt: At Tokyo Saryo, choose a couple of varieties to taste and compare, and then watch as your brew is prepared — in the pour-over style — with the same intensity and precision as you’d expect from any barista.

Review excerpt: It's already clear that chef Sato is not just content to serve superlative sushi; his aim is to take the genre to the next level at Hakkoku.

Review excerpt: Not only does Men Labo Hiro offer shoyu and shio (salt) versions and excellent tsukemen (dipping noodles), it also offers occasional yakitori specials.

Review excerpt: The sides are good at Epais, but let’s face it, they all play supporting roles to the main attraction: the tonkatsu.

Review excerpt: The chef at Tokyo's Sonoji sources just about every ingredient he uses from the fertile sea, farms and uplands of Shizuoka Prefecture.

Review excerpt: There are plenty of simple side dishes to go with the drinks but Kikuya’s main calling card is tempura, cooked to order in front of your eyes. All the standards are present, plus winter specials such as snow crab, monkfish and cod ...

Review excerpt: Tabelog, the restaurant review website, included Aitsu no Ramen Kataguruma in its top 100 ramen restaurants in West Japan for 2017. And with the award comes a wait.minutes or so.

Review excerpt: The Hangar is a sleek little sake-specialist bar-turned-restaurant that seems to exemplify Japan’s reborn enthusiasm for its national tipple, nihonshu.

Review excerpt: Rice, Japan’s staple grain, has always been accorded deep respect, and Komesan is just reworking a long Japanese tradition. But it does so in a way that is contemporary, accessible and most enjoyable.

Review excerpt: When it boils down to it, the shabu-shabu at Hyoto Kyoto is a simple affair: you, a pot of steaming broth, raw vegetables and slices of beef or pork cut as thin as pages of a newspaper.

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