Using super-fresh seasonal ingredients is a non-negotiable for any high-end chef. But Ueki, even more than most, is focusing on the vegetable kingdom, often using indigenous varieties rarely found outside of Japanese cuisine.

Just about all of his dishes feature cheese in one form or another. Indeed, Mori was named a chevalier of France's Confrerie du Taste-Fromage, making him Japan's first ever "knight of cheese." Those who share his enthusiasm can order his ¥7,000 top-of-the-line "cheese course" ...

At Butagumi they take the humble staple of tonkatsu and elevate it to hitherto unheard of levels of refinement. What’s different? Just about everything.

In our book, anything that's been slowly grilled over charcoal -- and as long as it's not slathered in a thick, savory, soy-based tare sauce -- goes beautifully with wine. And if the kitchen is using fine ingredients and premium charcoal, especially the variety ...

This is the great thing about Harmonie. You can settle in upstairs for a full-scale dinner with a grand cru, or you can sit downstairs and snack on light bistro fare. You can drop by early in the evening for a quick pastis, or ...

Acquavino is more than just a chic, up-to-the-minute lunch spot. It also functions as a caffe and, later in the day, as a casual neighborhood trattoria-cum-wine bar. The range of possibilities are detailed on four separate blackboards. There are the food specials, all rather more orthodox ...

This enthusiasm for things Scottish also extends to the dinner menu at Helmsdale, though many of its dishes hail from south of the border. The starters include kippers, smoked salmon and warm Scotch eggs of far greater delicacy than you would find in the ...

Nakamura likes to call it the "big brother" of his main restaurant, and the ambiance does appear aimed at an older demographic. The menu is very similar: casual Japanese cuisine with flair, a strong emphasis on seasonal seafood and vegetables and an excellent list ...

Saru calls itself a "fresh bistro." That means comfortable, confident cuisine blending farmhouse French and trattoria Italian, based around quality ingredients all sourced from within Japan, especially from Nagano, the home prefecture of owner Nobuyuki Saruta.

R. Not only does this basement hideaway in the back streets of Ebisu serve up quality ryori in the Kyoto style seven evenings a week, it manages to do so at reasonable prices and with absolutely no standing on ceremony. You can tell from ...

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