Rakushin Osaka

Review excerpt: Rakushin — the austere Michelin-starred kaiseki restaurant that opened in 2018 — chef Katayama’s saba-zushi is a perfect balance of salt, vinegar and rice.

Kurasuno

Review excerpt: Kurasuno is a small izakaya bar-restaurant near Taisho Station on the Osaka Loop Line and beloved neighborhood treasure in the hearts and minds of residents since it opened in 1949.

World Breakfast Allday

Review excerpt: Harajuku's World Breakfast Allday’s aim has been to introduce the cuisines and cultures of countries that are less well-known in Japan. It might be Vietnam, South Africa or Israel, perhaps even somewhere in the Balkans.

Schmatz Nakameguro

Review excerpt: In German, schmatz is the word for smacking your lips in pleasure, or giving your grannie a kiss on the cheek. Perfect onomatopoeia for a few fun-filled hours Tokyo's Nakameguro.

Le Dessin

Review excerpt: Shizuoka's Le Dessin is a ramen specialist. But the bowls served here by chef Toshiaki Masuda are unlike any you’ll find on other stretches of the old highway.

Sumiba Yakitori Enza

Review excerpt: From the charcoal grill try a few of the staples at Sumiba Yakitori Enza, including tsukune (minced chicken skewers) sweetened with a drizzle of soy sauce glaze. Also worth ordering is the negima — chicken bits interlaced with leeks and once more ...

Review excerpt: The recipe at Otafuku, this classic oden house, has barely changed in a century and, until last autumn, nor had the atmospheric, low-rise wooden building in which the dish had been served for so long.

Katsuo Shokudo

Review excerpt: Mai Nagamatsu has made it her mission to celebrate and spread the word about katsuobushi at Katsuo Shokudo and the artisans who still harness the age-old methods to produce it.

Alter Ego

Review excerpt: The chefs at Alter Ego have developed a range of new Italian-inspired recipes for their seven-course omakase tasting menu.