Food Al Pizzo [Closed] Paul Walsh during the cherry blossom season late March to early April when large sakura
Food Briccone [Closed] Chris Glenn north from the Hisaya Odori subway station on the Meijo and intersecting Sakura
Food Charlemagne [Closed] Charles Kowalski Chef Minehiro Sakurai, who spent seven years in Paris, Cannes and Lyon,
Food Ivan Ramen: More than Novelty [Closed] Joan Lambert Bailey ramen and chili men are more akin to the Italian noodle experience or abura
Food Orizuru in Kaminoyama [Closed] Alena Eckelmann Owano-san explained that samura ate a lot of dried food, pickled food and
Culture I & You Ichiba [Closed] JJ Walsh across the street is the 100 yen freshly squeezed juice and fruit stand Tamura