
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: 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.
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