Review excerpt: Osaka's Chao serves some of the most innovative chicken and beef doner kebabs, and there are other delightful items on the menu.
Review excerpt: Chef Akihiro Seto makes the most fragrant and punchy Japanese curry at Kyoto's Taiyo, dressed with a soaring combination of vegetables and delivering a symphony of taste.
Review excerpt: Tokyo's Mu-Hung is a friendly, no-frills diner has been the go-to destination for Singapore street-level cooking.
Review excerpt: Tokyo's Aoyama Kawakami-an serves soba noodles by day but adds wine, wagyu and sometimes even a DJ.
Review excerpt: The noodles and clear broth are what set Ginzasa apart from other ramen shops in Tokyo.
Review excerpt: Shibuya's Utsura Utsura is a welcoming little izakaya tavern that has the warm feel of a local watering hole.
Review excerpt: Visitors can enjoy a view of the sea with the side of pizza at Kanagawa's Il Veliero. Visitors can choose from half a dozen pizzas to choose from, ranging from a simple but well-constructed Marinara (¥1,250) to the house-special seafood Pizza Veliero ...
Review excerpt: "It's all about the relationship between the food and the natural environment in which it is grown," says chef Kazuhiro Matsuki who is practicing "satoyama gastronomy," a form of farm-to-table cooking at Shizuoka's Bio-S.
Review excerpt: Ebisu's Frau Krumm, started by retired tennis star Kimiko Date, focuses on German bread and pastries, along with a mix of French and Japanese products.
Review excerpt: Kyoto's Shokudo Marushin has "teishoku" meals that are a classic combination of rice, miso soup, vegetables, and a main dish of meat or fish.
Review excerpt: This pair of long-time friends traveled the country, tested out ramen from all over Japan, and now, at age 22, own their own noodle shop, Ramen no Bonbo, in Kyoto.
Review excerpt: It has taken chef Luke Armstrong six months to get the menu the way he wants it at Signature, and his kitchen crew is up to speed.
Notice: Event and location information is subject to change.