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: 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: Sashimi, tempura, seafood and wagyu beef: Juban Ukyo's menu covers most of the upmarket favorites.

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.

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