Click on a box below to read a review of a restaurant in Japan.
First there was ramen. It traveled from Inner Mongolia, where the alkaline water of Lake Kan made noodles of an inimitable taste and firm texture, and found a niche. . .
Through the window you can see fish, so fresh their eyes are like jewels, piled together on ice next to . . .
Ali Zaidi says the most popular dish at his restaurant is goat brain masala. We don't believe him, but we went to try it anyway. . .
Fresh food, riverside terrace, top-end chef, and bottom-end prices: Garb Weeks has all the elements of a great summer eatery. . .