Review excerpt: All the classic unagi dishes at Kurocyodo are offered, from simple unagi donburi rice bowls to unajū (served on rice in lacquerware boxes), and even cooked in donabe claypots or as shabu-shabu.

Review excerpt: At Tokyo's Sio, owner-chef Shusaku Toba is integrating strands into a cuisine that blends French and Italian with plenty of Japanese and other influences.

Review excerpt: Rakushin — the austere Michelin-starred kaiseki restaurant that opened in 2018 — chef Katayama’s saba-zushi is a perfect balance of salt, vinegar and rice.

Review excerpt: Kurasuno is a small izakaya bar-restaurant near Taisho Station on the Osaka Loop Line and beloved neighborhood treasure in the hearts and minds of residents since it opened in 1949.

Review excerpt: Harajuku's World Breakfast Allday’s aim has been to introduce the cuisines and cultures of countries that are less well-known in Japan. It might be Vietnam, South Africa or Israel, perhaps even somewhere in the Balkans.

Review excerpt: In German, schmatz is the word for smacking your lips in pleasure, or giving your grannie a kiss on the cheek. Perfect onomatopoeia for a few fun-filled hours Tokyo's Nakameguro.

Review excerpt: Shizuoka's Le Dessin is a ramen specialist. But the bowls served here by chef Toshiaki Masuda are unlike any you’ll find on other stretches of the old highway.

Review excerpt: Mai Nagamatsu has made it her mission to celebrate and spread the word about katsuobushi at Katsuo Shokudo and the artisans who still harness the age-old methods to produce it.

Review excerpt: If you want a premium burger with lashings of atmosphere and setting, then look no further than Roppongi's Aldebaran.

Review excerpt: The chefs at Alter Ego have developed a range of new Italian-inspired recipes for their seven-course omakase tasting menu.

Review excerpt: The menu at Yaumay is the same at both lunch and dinner — and it all fits on a single sheet, rather than over several pages, making it much easier to plan out your meal.

Notice: Event and location information is subject to change.