Printemps Ginza Depachika Renewal

Ginza’s glitzy and glamorous shopping options include department stores like Mitsukoshi, Matsuya, and Matsuzakaya. The depachika at all of these stores are very popular. Printemps is not on the main street as the other three are and as a result doesn’t get the same amount of traffic. Printemps also does not participate in selling the year-end oseibo gifts which is a large part of depachika sales. As a result, it has targeted a different market of consumers wanting to give small gifts.

Printemps Ginza’s new depachika brings several shops that are making their debut in the Ginza area.

Yakun Kaya Toast from Singapore

Hoop Bagels from Fussa, Tokyo

St. Christopher Garden scones from Jiyugaoka

Yokohama Francais mille feuille

Asian “C” Curry Yamitsuki

Palomitas popcorn popped in olive oil and in unique flavors like fried chicken, basil tomato, grilled corn, as well as Japanese flavors like wasabi cheese, soy sauce butter, ume kombu, Kyoto mattcha, spicy aonori, Hakata mentaiko butter.

Tsukiji Tour

Tsukiji Market is the world’s largest seafood market. This tour explores the outer market and the many different food, knives, kitchenware, tableware, and more at the market. Above is my favorite tamagoyaki shop, Shouro.

While Tsukiji is famous for its seafood, the outer market has many stalls with produce, pickles, kombu, katsuobushi, nori, and much more. This is fresh wasabi.

In autumn, aromatic matsutake, the king of mushrooms in Japan, are for sale.

Fall is also the time of year when ginkgo trees drop their nuts. We love these ginnan simply grilled as a small bite with sake or shochu. It’s also lovely in a savory, hot egg custard, chawanmushi.

Kibun’s stall has a wide variety of deep-fried fish cakes, perfect for oden, or for grilling in the toaster oven and having as a snack.

Here are some of the Satsuma-age deep-fried fish cakes from Kibun. The long ones on the right are gobo (burdock). Other flavors include onion, octopus, squid, shirasu, and more.

This Food Sake Tokyo tour is being offered through Elizabeth Andoh’s Taste of Culture on Tuesday, November 13th.

Ningyocho Tour

Kappabashi Tour

Depachika Tour - There will also be a tour of a depachika, the epicurean gourmet food halls in the department stores. I worked at Nihonbashi Takashimaya for two years and will share many things that you may miss while visiting on your own. The depachika tour will look at all of the areas including sake, confectionaries (both Western and Japanese), osouzai (prepared foods including bento), meat, seafood, bakeries, and the supermarket area.

Ningyocho Tour

Ningyocho is a lovely district of Tokyo that is filled with many shops, some with artisans at work like this sembei shop. You’ll also discover a popular taiyaki stall as well as several sweets shops with azuki stuffed ningyoyaki cakes and much more.

There are always surprising delights in the area, including these crackers with the face of the prime minister, Noda-san.

One of my favorite shops is Futaba Tofu, of course for its tofu, but also for soy milk doughnuts.

I will be guiding a tour of Ningyocho on Tuesday, November 13th. The tour includes a copy of my book, Food Sake Tokyo. Please register at Elizabeth Andoh’s Taste of Culture website.

Tsukiji Tour

Kappabashi Tour

Depachika Tour - There will also be a tour of a depachika, the epicurean gourmet food halls in the department stores. I worked at Nihonbashi Takashimaya for two years and will share many things that you may miss while visiting on your own. The depachika tour will look at all of the areas including sake, confectionaries (both Western and Japanese), osouzai (prepared foods including bento), meat, seafood, bakeries, and the supermarket area.

Kappabashi Tour

Kappabashi is where chefs and restaurateurs come to get everything they need to set up shop. I will be guiding a group through Kappabashi with Elizabeth Andoh’s Taste of Culture on Friday, November 16th.

Colorful hashioki for resting your chopsticks.

Plastic food samples is perhaps what Kappabashi is most famous for. These frosty mugs of beer are some of my favorite.

I also can not resist lacquer for soup, rice and side dishes.

This tour will explore the many shops of Kappabashi. The tour includes a copy of my book, Food Sake Tokyo. Register for the tour at Elizabeth Andoh’s Taste of Culture website.

Tsukiji Tour

Ningyocho Tour

Depachika Tour - There will also be a tour of a depachika, the epicurean gourmet food halls in the department stores. I worked at Nihonbashi Takashimaya for two years and will share many things that you may miss while visiting on your own. The depachika tour will look at all of the areas including sake, confectionaries (both Western and Japanese), osouzai (prepared foods including bento), meat, seafood, bakeries, and the supermarket area.

Gontran Cherrier Tokyo Boulangerie in Shibuya

Fourth-generation baker Gontran Cherrier (BC Salon, 1-14-11 Shibuya, Shibuya-ku; www.gontran-cherrier.jp) enjoys a rock-star following among foodies in Paris. After a successful boulangerie opening in Singapore, the first Japan outlet has opened near Shibuya station. Signature selections include a delicately layered artisanal pain au chocolat and pain melon. The baker has a talent for incorporating local ingredients into traditional French recipes—be sure to try the squid-ink or curry baguettes, hearty bread made with red miso, or the yuzu cheesecake. There is a small eat-in area on the first floor and a café on the second.

From Metropolis issue #968 on October 5th.

Having studied bread baking at the French Culinary Institute, I am very particular about my bread. Gontran Cherrier is very creative with using local ingredients and I am particularly fond of this squid ink baguette. The red miso is also a hearty, dense bread that I like for sandwiches. Do make a point of visiting his shop if you are in Shibuya.

photo

 

Updated on 21 June 2013:

Gontran Cherrier recently opened his third Tokyo location at Shinjuku Station’s Minami Guchi (South Exit) at the Southern Terrace. Long lines to be expected the first few weeks as the Japanese love going to newest shops. Best news, is that the bakery opens at a proper French time, first thing in the morning, at 7:30 a.m.

Shibuya-ku, Yoyogi 2-2-1, Shinjuku Southern Terrace

03-5302-2282

2012 Best New Ramen Dishes in Tokyo

2012 Best New Ramen

Here’s a list of some of Tokyo’s popular ramen shops that are using new ingredients for unique bowls. Some of these shops are new while some have added new dishes to their existing menu or changed faces totally. Trends this year include shrimp, seafood, and using offal or fat from meat.

The name of the shop is in English and Japanese followed by the address and phone number.

  1. It’s shrimp! Ebi Men Senmonten Kagurazaka-ten

エビ麺専門店 神楽坂店

Shinjuku-ku, Kagurazaka 6-8

090-3682-8074

Fermented shrimp paste, Malaysian belanchan, is the key ingredient to this ramen.

2. Tsukemen Gonokami Seisakujo つけ麺 五ノ神製作所

Shibuya-ku, Sendagaya 5-33-16

03-5379-0203

Shrimp is used three times in making this tsukemen. The soup is made like a French bisque, pink shrimp (amaebi) heads are cooked in the lard, and dried sakura shrimp is used in the dipping sauce.

3. Motenashi Kuroki  饗 くろ㐂

Chiyoda-ku, Kanda-Izumi-cho 2-15

03-3863-7117

This shop is known for its abura soba that is based on miso. Amaebi is also used here.

4.  Ramen Enya らーめんえんや

Kita-ku, Iwacho 1-1-10

03-3905-6550

blog link with great photos (but not official site for ramen shop)

Very simple bowl of shio (salt) ramen based on a rich broth made with chicken, chicken feet, dried scallops, dried oysters, tai (sea bream), and sanma (Pacific saury).

5.  Menkoitokoro Ichimaku  麺恋処 一幕

Suginami-ku, Shimotakaido 1-31-12

03-6379-6455

blog link with great photos (but not official site for ramen shop)

Katsuobushi (dried skipjack flakes) is a key ingredient in making dashi, the basic stock used in many Japanese recipes. However, here you’ll find a very interesting samebushi which is made from shark. The flavor is similar to a katsuo stock however a bit smokier and not as fishy.

6.  Tsukemen Saidaigen  つけめん最大元

Suginami-ku, Shimoigusa 4-32-18

03-6795-5515

A very interesting fish from Nagasaki, arakabu (rockfish), is the key ingredient to the soup.

7.  Gyukotsu Ramen Matado-ru 牛骨らぁ麺 マタドール

Adachi-ku, Senjuazuma 2-4-17, Nakamura Bldg. 1F

03-3888-3443

Beef bones, suji (tendon), and achilles create a rich, meaty broth. The bowl is topped with sliced roast beef.

8.  Menya Kouno 麺や河野

Nerima-ku, Nakamura 3-13-10

Unlisted phone

Tequila in the soup and a generous topping of fresh cilantro make for an international bowl of ramen.

9.  Ramen Shii らぁ麺 波

Adachi-ku, Yanaka 4-13-12

03-5489-3389

A very creative use of vegetables for the stock make this shop worth checking out. The vegetables change with the season but have included in the past sweet potatoes, potatoes, onions, leeks, cabbage, garlic, and more.

10. Mendokoro Yoshitake 麺処 芳たけ

Ota-ku, Oomori-Kita 1-15-10, Iwasa Bldg. 1F

03-3762-1881

blog link with great photos (but not official site for ramen shop)

The chef here has worked at an Italian restaurant, hence the use of dried porcini mushrooms in the broth as well as for a topping.

11. Menya Nakagawakai 麺屋中川會

Koto-ku, Sumiyoshi 2-19-5

03-5625-5545

Dried shiitake mushrooms is a popular ingredient, but this one uses fresh shiitake mushrooms. Also uses apples, oranges, apple vinegar, and yuzu ichimi.

12. Painappuru Ramenya-san Papapapapain

パイナップルラーメン屋さんパパパパパイン

Sugnimai-ku, Nishi-Ogi-Minami 3-12-1

03-3247-2181

blog link with great photos (but not official site for ramen shop)

This shop has been featured on different television programs recently as it uses canned pineapples and pineapple juice as well as pineapple as a topping.

13. Chuka Soba Tobineko 中華そばとびねこ

Toshima-ku, Sugamo 4-24-6

03-5980-8119

A very abura kasu tsukemen as fat and offal is used from beef, pig, and horse.

14. Jimbocho Kai 神保町可以

Chiyoda-ku, Kanda-Jimbocho 2-2-12, Sanesu Bldg. 1F

03-5215-5623

blog link with great photos (but not official site for ramen shop)

This shop was a former miso ramen specialist but now its signature dish is a curry tsukemen made with onions, garlic and curry powder.

Osaka Michelin Stars 2013

A very interesting list from Michelin for Osaka. Filled with many restaurants at 5,000 JPY or less. Look forward to reporting more on detail when I get a copy of the book. For now, here are the great eats that Michelin has picked worthy in Osaka.

Osaka 3-Stars

Exceptional cuisine, worth a special journey.

Fujiya 1935

Kashiwaya

Koryu

Taian

Osaka 2-Stars

A very good restaurant in its category.

Ajikitcho Horie

Hajime

Honkogetsu

Ichijunisai Ueno Mino

Kahala

Kasho

Kitahachi

Masuda   (menu 5,000 JPY or less)

Sakurae Toyonaka  (menu 5,000 JPY or less)

Shunsaiten Tsuchiya (menu 5,000 JPY or less)

Sushi Harasho

Takoyasu

Totoya

Yotaro Honten (menu 5,000 JPY or less)

Osaka 1-Star

A very good restaurant in its category.

Ajikitcho Bunbuan  (menu 5,000 JPY or less)

Ajinakaori Yamawaki   (menu 5,000 JPY or less)

Ayamedo   (menu 5,000 JPY or less)

Ayamuya   (menu 5,000 JPY or less)

Binbiya   (menu 5,000 JPY or less)

Bon (menu 5,000 JPY or less)

Chi-Fu ® (menu 5,000 JPY or less)

Convivialité   (menu 5,000 JPY or less)

Éternité   (menu 5,000 JPY or less)

Funakoshisaketen Wataru   (menu 5,000 JPY or less)

Hiraishi   (menu 5,000 JPY or less)

Honda   (menu 5,000 JPY or less)

Houba   (menu 5,000 JPY or less)

Ichijunisai Ueno Toyonaka (menu 5,000 JPY or less)

Imamura

Ippoh Honten

Iroha ®

Iwaki ® (menu 5,000 JPY or less)

Kagaman   (menu 5,000 JPY or less)

Kaishoku Shimizu

Kantome   (menu 5,000 JPY or less)

Kappo Hashimoto   (menu 5,000 JPY or less)

Kigawa Asai

Kiichi (menu 5,000 JPY or less)

Kinsui

Kitamura

Kiyota   (menu 5,000 JPY or less)

Kokyu   (menu 5,000 JPY or less)

Konoha

La Baie   (menu 5,000 JPY or less)

La Cime

Le Pont de Ciel  (menu 5,000 JPY or less)

Lumière   (menu 5,000 JPY or less)

Makino   (menu 5,000 JPY or less)

Man u

Man u Bekkan

Marusaku

Matsumoto Dojima   (menu 5,000 JPY or less)

Matsumoto Eiraku   (menu 5,000 JPY or less)

Matsuya

Nagahori

Noguchi Taro

Notoya

Nunoya ®

Rogetsu

Rokukaku-tei

Ryoriya Nakajima

Sakamoto

Sakuichi Honten

Shien

Shintaro   (menu 5,000 JPY or less)

Shunsai Yamasaki  (menu 5,000 JPY or less)

Shunsenwaraku Sanai   (menu 5,000 JPY or less)

Shunzentamuzake Soan  (menu 5,000 JPY or less)

Sobakiko   (menu 5,000 JPY or less)

Sobakiri Tensho   (menu 5,000 JPY or less)

Sobakiri Tsutaya   (menu 5,000 JPY or less)

Sui ® (menu 5,000 JPY or less)

Sushidokoro Hirokawa

Sushidokoro Kurosugi

Sushi Jinsei

Sushi Minazuki

Sushi Saeki

Sushiyoshi

Takama   (menu 5,000 JPY or less)

Tamura

Tenshige

Tetsuya Ishihara

Tokiwa

Tominoya

Tout-Le-Monde   (menu 5,000 JPY or less)

Umazake Kamunabi   (menu 5,000 JPY or less)

Umeichi

Unisson des Cœurs   (menu 5,000 JPY or less)

Wasabi   (menu 5,000 JPY or less)

Wayoyuzen Nakamura

Xiang Tao   (menu 5,000 JPY or less)

Yoshiko

Yoshino

Yoshitome

Yuno

 

Kyoto 2013 Michelin list.

Kyoto Michelin Stars 2013

Michelin has released its list of Kyoto stars. I hope to report more in detail when I get my hands on a book. For now, a list of the winners below. Take note that there are several restaurants listed that have meals for 5,000 JPY or less.

Kyoto 3-Stars

Exceptional cuisine, worth a special journey:

Chihana

Hyo-tei

Kikunoi Honten (menu 5,000 JPY or less)

Kitcho Arashiyama Honten

Nakamura

Kyoto 2-Stars

Excellent cuisine, worth a detour:

Ankyu

Chihiro

Fukiage

Gion Maruyama

Gion Matayoshi

Gion Nishikawa

Gion Sasaki

Hassun  Honke Tankuma Honten

Isshin

Kenninji Gion Maruyama

Kichisen

Kikunoi Roan   (menu 5,000 JPY or less)

Kyoboshi

Mankamero

Mitsuyasu   (menu 5,000 JPY or less)

Miyama-so (ryokan)

Ogata

Ryozanpaku

Shunseki Suzue

Sojiki Nakahigashi

Sottaku Tsukamoto

Tsuruya

Wagokoro Izumi

Wakuden Kodaiji

Kyoto 1-Star

A very good restaurant in its category.

Agiyao Aji Rakuzan

Ajiro    (menu 5,000 JPY or less)

Awata Sanso    (menu 5,000 JPY or less)

Daikiku

Fujiwara

Gion Matsudaya

Gion Nakahara    (menu 5,000 JPY or less)

Gion Nanba

Gion Nishimura

Gion

Gion Owatari

Gion Suetomo

Gion U    (menu 5,000 JPY or less)

Gion Yutaka

Hamasaku Hana-Kitcho    (menu 5,000 JPY or less)

Hanamura    (menu 5,000 JPY or less)

Hayashi    (menu 5,000 JPY or less)

Hiiragiya (ryokan)

Hirokawa    (menu 5,000 JPY or less)

Hokkoriya    (menu 5,000 JPY or less)

Hoshinoya (ryokan)

Ifuki

Igarashi ®

Iida

Ikuta  (menu 5,000 JPY or less)

Iwasaki

Jiki Miyazawa   (menu 5,000 JPY or less)

Jikishinbo Saiki   (menu 5,000 JPY or less)

Kamigamo Akiyama   (menu 5,000 JPY or less)

Kanamean Nishitomiya (ryokan)

Kanei   (menu 5,000 JPY or less)

Kanjin

Kawakami

Kyotenjin Noguchi ®

Kyoyuke Yokikana

Maehara   (menu 5,000 JPY or less)

Mashita (menu 5,000 JPY or less)

Masuda

Mokube   (menu 5,000 JPY or less)

Motoï ®

Mutsunoya ®

Nakazen   (menu 5,000 JPY or less)

Nikyo

Ogami   (menu 5,000 JPY or less)

Ogawa

Ogawa   (menu 5,000 JPY or less)

Okina   (menu 5,000 JPY or less)

Onikutoyasai Hachibe   (menu 5,000 JPY or less)

Rikichi  Ryuheisoba   (menu 5,000 JPY or less)

Sakamoto

Sakurada

Sakuragawa Gion

Sangencha

Saraku ®

Seike Nishijin   (menu 5,000 JPY or less)

Seto

Shoku Kobo Hirosaki

Shunshin an

Sobaya Nicolas   (menu 5,000 JPY or less)

Sushi Imai   (menu 5,000 JPY or less)

Sushi Matsumoto   (menu 5,000 JPY or less)

Takeyamachi Mita

Tankuma Kitamise Honten

Ten you   (menu 5,000 JPY or less)

Tomikyu

Tomoe

Toriyasa

Tozen-tei   (menu 5,000 JPY or less)

Uosaburo   (menu 5,000 JPY or less)

Uozuya

Wakuden Muromachi

Yonemura

Osaka 2013 Michelin list.

October Food Fairs in Tokyo

 

France Fair at Nihonbashi Mitsukoshi October 10 – 15, 7th floor

Hokkaido Fair at Nihonbashi Takashimaya October 10 – 16, 8th floor

Mie Fair at Nihonbashi Mitsukoshi October 17 – 22, 7th floor

Kyoto Fair at Ikebukuro Seibu October 18 – 25, 7th floor

Aji Hyakusen at Nihonbashi Takashimaya October 24 – 30, 8th floor

Matsuya Ginza Hokkaido October 25 – 30, 8th floor

Hokkaido Fair at Shinjuku Takashimaya October 30 – November 11, 11th floor

Kyushu & Okinawa Fair at Shinjuku Odakyu October 31 – November 5, 11th floor

 

For more information on the department store locations, see Tokyo’s best depachika listed here.

 

Tokyo Food Fairs

The food of Miyazaki, Kagoshima, and Okinawa at Nihonbashi Takashimaya’s 8th floor today through Monday, October 8th. The event closes at 6 p.m. on the final day.

Ueno Matsuzakaya hosts an autumn Hokkaido food fair on the 6th floor now through Monday, October 8th. The event is on the 6th floor.

Shinjuku Odakyu is also hosting an autumn Hokkaido food fair now through Tuesday, October 9th. The event is on the 11th floor and closes at 5 p.m. on the last day.