Review excerpt: At both lunch and dinner, wild food remains front and center on the menu at Lature. The chef's signature starter is a delicate savory macaron made with the blood of the same Yezo sika deer he serves as a main course.

Review excerpt: Wana Tedome doesn’t mess with any ordinary meat. “Deer, not cow. Boar, not pig,” the illuminated street-level sign outside proclaims in Japanese. “Grilled venison, grilled boar and grilled pheasant.”

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: Critters Burger is home to the best burgers in Osaka. Tabelog, the restaurant listings website, had Critters in its top 100 burger shacks in Japan for 2017.

Review excerpt: The message is clear: The grill is still king at The Oak Door.

Review excerpt: Yes! Burger is American diner meets Japanese cafe. The burgers are good and there’s a nice line-up of staples.

Review excerpt: Henry's Burger Akihabara has developed a 100-percent wagyu burger that is rich, juicy and distinctively different from any other in town, especially the recent wave of premium American chains.

Review excerpt: There’s only one thing on the menu at Wagyumafia: gyu-katsu (deep-fried breaded beef cutlet) sandwiches. And the top-of-the-range offering — 100 grams of premium Kobe chateaubriand steak — commands a cool ¥20,000.

Review excerpt: Expect to find a few staples at Kunsei Lover Fumo such as the smoked boiled eggs glazed with soy sauce, smoked bacon and smoked chikuwa fish cake stuffed with tuna.

Review excerpt: Instead of boosting the beef patties with artificial additives, more natural, umami-rich ingredients are used at Umami Burger, such as soy sauce and porcini mushrooms. The basic eponymous burger is served with shiitake, roast tomato and a crisp disk of Parmesan cheese.

Reivew excerpt: Chef Susumu Shimizu slowly, patiently rests the meat for hours over a low heat, adjusting the position and temperature with the expertise of a true master. The results at Restaurant Anis are spectacular: tender but still rare, with all the flavor and ...