He keeps a bucket of live eels under his kitchen floorboards. When an order comes in, he fishes one out, fillets and skewers it, then grills it slowly over charcoal. After steaming the fillets for five minutes or so, he dips them into his ...

Jaafar is a native of Fez, where his parents own a majestic ancient restaurant. And while the food he serves cannot compare to the subtle, sophisticated cuisine you find inside the historic walls of that ancient city, his is still a very welcome facsimile ...

The roasted ginnan (gingko nuts) is a great starter here while you look over the menu, which is available in English. Ippachi is a haven from the bustling streets of Ikebukuro, and I am always surprised there isn't a line out the door, because ...

The food here is always good, quick and fresh, and the bread-crumb coating is especially light and tasty. There are plenty of vegetarian options here, too. A noteworthy item is the giant fried asparagus, almost a meal by itself.

The food menu is plentiful, and picking out favorite dishes is no easy task. The 4 Way Sampler (¥1,290) is a great option for groups, with onion rings, calamari, chicken wings and the ominously named (but delicious) fowl balls.

The food here is always good, quick and fresh, and the bread-crumb coating is especially light and tasty. There are plenty of vegetarian options here, too. A noteworthy item is the giant fried asparagus, almost a meal by itself.

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