At this robata, chefs grill foods on skewers in the heat of a charcoal fire. The lunch deals are a bargain.
Tofu is the specialty of this izakaya (Japanese-style pub). The soybean curd is made fresh every hour-and-a-half and served in myriad ways. The best: all on its own.
Chef Chikara Sono serves exquisitely conceived and crafted menus of small plates at this kaiseki restaurant.
Star chef Jean-Georges Vongerichten co-owns this soba shrine.
The laminated photo menus and generic blond-wood tables belie the quality of the noodles.
A sublime kaiseki restaurant created by F&W Best New Chef 1997 Sotohiro Kosugi.
The great French chef Eric Ripert loves the skewered, grilled chicken esoterica, like hearts and cartilage.