This is a digitized version of an article from The Times’s print archive, before the start of online publication in 1996. To preserve these articles as they originally appeared, The Times does ...

From family-run farm-to-table spots to elevated sushi bars, these eateries blend tradition with modern innovation.

Rice Vice also serves in shochu, another Japanese drink, this time a spirit. It’s stronger than sake, though it shares a base of koji, the fermented rice essential part that give both their ...