Get your chicken bits on skewers: cheese tsukune and tsukune, wings and cartilage. (Steph Cha / For The Times)
Gyoro-Gyoro has a solid sushi bar for all your nigiri needs. (Steph Cha / For The Times)
For dessert, try the ice cream zenzai with black sesame. (Steph Cha / For The Times)
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This clay pot is bigger than some rice cookers. It yields a sort of Japanese dolsot bibimbap featuring tempura-fried softshell crab. (Steph Cha / For The Times)
Broiled sea bass is delicate and delicious. (Steph Cha / For The Times)
