Review excerpt: Depending on the season, the meat at Tokuyamazushi, will be either grilled or cooked in bubbling, warming hot pots as the culmination of multicourse meals that are heavy with local vegetables, wild herbs, mushrooms and fruit.
Review excerpt: Lunch is a slightly pared-down kaiseki meal, but it never feels like chef Nakajima is cutting corners, and includes a lot of seasonal food.
Review excerpt: Umaiya is old-school; there are no innovations here, and furthermore there’s no mayonnaise, so don’t bother asking for it.
Review excerpt: Like so many other soba shops, Matushita is equal parts restaurant, kitchen and workshop.
Review excerpt: As well as shabu-shabu, Ningyocho Imahan now also offers teppanyaki and steak. All are great, but nothing beats sukiyaki prepared and served in the old-school style.
Review excerpt: There’s only one thing on the menu at Wagyumafia: gyu-katsu (deep-fried breaded beef cutlet) sandwiches. And the top-of-the-range offering — 100 grams of premium Kobe chateaubriand steak — commands a cool ¥20,000.
Review excerpt: Inakatei does not look its age. First opened in 1910, or Meiji 43, it’s been serving noodles for more than a century.
Review excerpt: With a menu that stretches as long as Tsugu’s, your best option is to select dishes you recognize — or you could try pot luck, or bend the waiter’s ear.
Review excerpt: Sougo's expertise is in shōjin ryōri, the vegetarian temple cooking that traces its roots back to the Zen Buddhist masters of the 13th century.
Review excerpt: Masa specializes in serving affordable sushi in a cheerful atmosphere. The bulk of the sushi is priced from ¥100 to ¥300.
Review excerpt: The line-up at Sumikura changes continuously, but it is usually a broad sweep of the Japanese cooking canon: sashimi, tempura and simmered vegetables.
Review excerpt: Kissaten Nasu is a traditional cafe. But it’s also a curry shop and a jazz cafe, and the master might just be one of the most dapper and suave cafe owners this side of Tokyo.
Notice: Event and location information is subject to change.