Excerpt review: Chef Koji Sato has managed the culinary transition from Portugal to Spain with aplomb. As at his other restaurant, the cooking is confident and full flavored. He doesn’t stint on the Iberico ham in his croquettes. He makes a fine version of albondigas ...

[Sponsored] Back in 2014, when BLT Steak launched a branch in Roppongi’s Izumi Garden Tower, there was plenty of hype and big expectations for the Tokyo debut of a modern American steakhouse boasting a flagship in midtown Manhattan. BLT Steak Roppongi did not disappoint. Together ...

Serious, formal and precise, Japanese cuisine at this level is much like classical music. Just as the score for a symphony is already written, the parameters of a kaiseki meal are fixed, and any variations in nuance tend to be subtle. Where Shichi Jyu Ni Kou stands out ...

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