This casual all-day cafe has its own bakery — turning out excellent cakes, croissants and hearty, wholesome sourdough bread — and it also has a fine little deli section offering American classics of past and present, from meat loaf and pastrami to red-lentil hummus, ...
Review excerpt: Despite Falo’s look and lineage — it’s an offshoot of Mondo, a discreet (and rather good) Italian restaurant in the swish backstreets of Jiyugaoka — it’s not in any way exclusive. In fact, the decor at Falo is simple, the setting casual ...
All self-respecting soba restaurants offer tempura. Few do so with as much finesse as you find here. Ask for the seasonal tempura plate and you will first be served a couple of chi-ayu (young sweet fish), which moments earlier were swimming in a small ...
Vietnamese food is made for snacking, and the temptation here is to order everything, especially when it tastes this good.
Review excerpt: Rice, Japan’s staple grain, has always been accorded deep respect, and Komesan is just reworking a long Japanese tradition. But it does so in a way that is contemporary, accessible and most enjoyable.
Reivew excerpt: Ohka The Best Days an easygoing bar with a laidback atmosphere that more than lives up to the superlative name and a nice deck with a couple of outside tables. The menu at Ohka The Best Days basically consists of homemade gyōza (pot stickers) ...
Nakamura likes to call it the "big brother" of his main restaurant, and the ambiance does appear aimed at an older demographic. The menu is very similar: casual Japanese cuisine with flair, a strong emphasis on seasonal seafood and vegetables and an excellent list ...
The menu features plenty of charcuterie and hearty regional dishes -- quenelles (dumplings); salade Lyonnaise (with bacon and a poached egg), fromage de te^te (pork head cheese) -- presented with a delicacy and sophistication well above the norm for this kind of French soul ...
These days the menu pays only cursory homage to its namesake region. Besides Burgundian classics, such as Coq au Vin or boeuf Bourguignon, you are just as likely to find Alsace-style choucroute (sauerkraut) or Provencal pissaladiere (thin pizza laden with anchovy and black olives). ...
The legend has grown with the telling. Takazawa has only three tables and serves a maximum of 10 people each evening (initially it was just eight people at two tables). Working virtually solo, the chef prepares protracted banquets of complexity and flair. The experience ...
