Review excerpt: At Tokyo's Sio, owner-chef Shusaku Toba is integrating strands into a cuisine that blends French and Italian with plenty of Japanese and other influences.

Review excerpt: Whether you order a la carte or choose one of the set menus at Yuu, you'll be treated to traditional washoku cuisine in a modest and modern restaurant.

Review excerpt: Calms it only offers one dish: datshi, the fiery, cheesy stew that is considered Bhutan’s national dish.

Review excerpt: The highlights at Matsushima include tofu with Shanghai crab tomalley and enoki mushrooms; hefty cuts of pork smothered in a gleaming sauce of tart black vinegar; and, as the crescendo of the meal, a fiery Sichuan-style oyster hot pot that is wonderfully warming.

Review excerpt: Chef Koichi Hashimoto's creative cooking is like an interactive performance, in a setting that is always easygoing and relaxed. He offers only one tasting menu — a sophisticated multicourse meal that unfolds for up to three hours — and there is only ...

At Roast Works, a modern roastery in the Tomigaya neighborhood of Tokyo’s Shibuya Ward, roaster Keisuke Narusawa talks me through the basics of simple, home-brewed iced coffee. Whether you’re using a filter, French press or Aerobie’s AeroPress to make your brew, the general principle ...

his is the only place in the city devoted to the Argentinian street-food favorite known as choripan. Like a supersized version of a grilled Spanish chorizo sausage, it comes sandwiched between two halves of a small French loaf, loaded with toppings and a dollop ...

The starting point for the menu is Italian, anchored by a strong selection of gnocchi, risotto and handmade pasta. But there are plenty of other influences at play here, both Western and Japanese. Throughout, the cooking is light and attractive, with an emphasis on ...

Misaki spent a total of seven years honing his skills in Italy, predominantly in Rome, but also traveling from the foothills of the Alps down to the furthest tip of Sicily. During that time, he developed a brilliant repertoire of variations on the theme ...

Besides all the usual cuts of chicken, there are lots of good things wrapped in bacon, such as asparagus, mushrooms and even mochi rice cakes. You'll also find tofu, seafood, spuds and veggies all primed to go on the charcoal.

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