Review excerpt: Taishu Sakaba Raincolor's signature dish is a hearty Hamburg steak the size of a tennis ball, prepared from ground Hokkaido venison and served on a bed of mashed potato with a rich jus.
Review excerpt: Given Masato’s culinary background, meat and fish dishes dominate Il Garage’s prix fixe menu. The wine list is also drawn exclusively from Italy.
Review excerpt: Delifucious has resurfaced inside Chaos Kitchen, the casual basement dining floor in the hulking new Shibuya Parco building.
Review excerpt: While service at Esterre is as polished as you’d expect at a hotel of this caliber, there is none of the fuss associated with the highest level of Michelin-starred restaurants.
Review excerpt: When Isoism, which focuses firmly on tsukemono (pickled vegetables), first opened in 2016 near Kyoto Tower, the long lines of people were impossible to miss.
Review excerpt: The dinner menus at Minshuku Miyagi are decided on a whim and by the seasonal availability of ingredients.
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