Review excerpt: Rice, Japan’s staple grain, has always been accorded deep respect, and Komesan is just reworking a long Japanese tradition. But it does so in a way that is contemporary, accessible and most enjoyable.

At this spinoff from the very excellent Sumibiyakiniku Nakahara, the patties are all made with 100 percent wagyu beef — the same quality served at the parent restaurant — using no filler, extenders or binding agents. Unusually, the meat is chopped coarsely, giving a ...

You can make a very worthy meal of it all, from entree, salad and main course through to dessert. But there's nothing to stop you taking a more casual approach, just ordering up a selection of snacks, salads or pizzas to pass a mellow ...

The Italian-esque fare is far from the best (or the best value) in town, but it's worth it for the pleasure of open-air dining to the sound of lapping water while watching the Chuo Line trains rumble past.

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