Each serving (¥950) includes five or six different kinds of soba. Some are fine and delicate, others chunkier, and several contain other ingredients, such as poppy seed or aoba (green perilla leaf) or lemon zest. Kasamuta arranges small portions of them in a hollowed-out ...

This stylish little hole-in-the-wall at the northern end of Harajuku opened last October but is really coming into its own, now the weather is warming up. Like its sister operation, the excellent Tass Yard cafe, the cooking is vegetable-centric, using organic produce and no ...

The interior of Eatrip is comfortably homespun, with simple, rustic accents, exposed ceiling timbers and an assortment of secondhand tables and chairs. There’s a short counter on one side looking into the small open kitchen. The dining room itself is split into two, with a ...

You can't call it a bistro; the dining room looks way too chic, and the food is several notches too sophisticated. By the same measure, it's not a wine bar either, despite the prominence of the glass-fronted cellar. So is it a full-fledged restaurant? ...

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.

Everything on the menu is exactly as you might find at a restaurant in Lima -- or at least one that takes pains to source quality ingredients and serve them with care and panache.

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