Review excerpt: Kerala no Kaze II offers a small tiffin menu (a la carte items), including idli (rice cakes), vada (savory deep-fried donuts), uppma (semolina porridge), plus some of the finest dosa pancakes in the city.
Review excerpt: There are no statuettes of Hindu deities or keening Bollywood soundtrack music at Tandoor Bar Kamalpur. Instead it feels as comfortable as a local izakaya tavern.
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: Housed in a former hostess bar, Monk conjures up some remarkably intricate dishes.
Review excerpt: Shonan's Gold'n Bub is an compact, easygoing brewpub close to Chigasaki Station that has steadily built up a loyal local following since moving here two years ago from nearby Tsujido.
Review excerpt: The food menu at Otto Knot is limited to a lineup of sandwiches and the restaurant’s dessert of choice: homemade waffles.
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 shared Noma DNA at Inua shines through in the complexity and juxtaposition of flavors, the floral garnish and the unorthodox accents of fermentation.
Review excerpt: Kyoto's sandwich chain Dai's Deli sells gourmet sandwiches that are designed to please both eye and stomach.
Review excerpt: The titular chef and owner of Karatsu in Kyoto has devoted his life to preparing and serving kaiseki.
Notice: Event and location information is subject to change.