Japanese

It’s described as a “Japanese brasserie,” but the template has clearly been lifted from Asian-fusion megahits like Nobu and Tao.

In this era of “peak ­omakase,” the cooking here feels like something you’d encounter down one of the more stylish culinary backstreets of Tokyo.

Spending an evening at one of the city’s izakayas — a.k.a. Japanese gastropubs — is one of the most transportive things you can do in this city.

Osakana, from the much-loved Okonomi team.

Teisui opens in Flatiron next week.

Chef Yoshihiko Kousaka used to work at Jewel Bako.

These Japanese specialties are proliferating at New York’s newest izakayas and Asian-inflected fast-food joints.

The 18-course tasting menu costs $185.

The 17 sushi bites are just part of the $175 feast.

The chef says a few things about the menu may change, "but we are not going to go completely insane."

There's no word on their replacement.

German police are seeking two suspects who may have committed murder after refusing to pay for their meal.

Elsewhere, Thierry Perez closes his French market and cafe L'Epicerie.

Rather than alleviate demand, L.A.'s favorite ramen restaurant imports a controversial style of Japanese noodles.

A 20-course omakase is being prepared by Osamu Fujita, who will source seafood with the master himself.

Katsuya vet Norio Yoshikawa is offering a pricey plate of shabu shabu featuring Saga Wagyu.

In typical style, the first four days of business will be dedicated to Facebook fans only.

This is the eight location of the discount conveyor-belt raw fish chain.

The wife of Chaya executive chef, Shigeumi Tachibe, she plans a shabu shabu and sushi-focused menu.

Keizo Seki's celebrated strip mall omakase favorite is taking space in the Medallion development this summer.