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.
Review excerpt: All the kushiage sticks at La Maison du Isshovin are good, whether meat, mushroom or vegetable. But do not miss the kunsei-tamago, a smoked egg.
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.
Notice: Event and location information is subject to change.