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.
Review excerpt: At Ebiu's Sel Sal Sale, chef Masahiro Hamaguchi prepares a one-size-fits-all omakase dinner with Italian-inspired cuisine.
Review excerpt: Ayu Ramen stands out in one crucial respect. Every bowl here comes topped with a portion of its namesake fish, ayu.
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