Review excerpt: The chef at Tokyo's Sonoji sources just about every ingredient he uses from the fertile sea, farms and uplands of Shizuoka Prefecture.

Review excerpt: As well as shabu-shabu, Ningyocho Imahan now also offers teppanyaki and steak. All are great, but nothing beats sukiyaki prepared and served in the old-school style.

Yoshiume specializes in nabe hot pots, which are cooked at the table over individual gas burners. These are served a la carte or as part of full-course meals (at ¥7,000, ¥8,000 and ¥10,000), which follow the sequence of traditional Japanese cuisine but with without ...