meat

Because it's prepared each day and takes so long to cook, the brisket is not offered at lunchtime. But with the chicken, the meaty back ribs or the chopped pork ("It's given a vinegar rinse, in the South Carolina style"), there's still enough choice.

The head chef hails from Phuket, but he can turn his hand to dishes representative of all corners of Thailand. He has spicy, country-style pork sausages in the northern (Chiang Mai) style, the grilled seafood and pungent green curries of the south, plus plenty ...

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 ...