Monzennakacho Station

Saotome was a "locavore" long before the word was ever coined. His guiding principle has always been to serve Edomae tempura -- using the kinds of seafood and vegetables that were available in the shogun's capital a century and a half ago. Everything he ...

When the simple things are done well, then you know you're in good hands. The ensalada de polpo y patata con alioli (potato salad with octopus) had plenty of garlic in the alioli mayonnaise. The tortilla espan~a (Spanish omelet) was surprisingly sophisticated. And unlike ...