Yoshinoya is a popular fast-food chain famous for its gyudon, thin slices of beef cooked with onions and a sweet soy sauce are ladled over a bowl of rice. A branch of Yoshinoya is in New York City on 42nd Street. The first shop in the chain dates back to 1899 and was located near…
Year: 2009
Kawagoe – A Day Trip from Tokyo to Little Edo
Ken Belson in the New York Times pens a great article on the city of Kawagoe which is just about an hour north of Tokyo. This is a great day trip and my favorite shop in the city is a knife shop, Machikan. I believe it is a seventh generation shop. We have a few…
Tokyo Cheap Eats – Oedo Kaitenzushi 大江戸回転寿し
As a fishmonger, Shinji is always craving sushi. There are many ranks of restaurants, even within the kaitenzushi (revolving sushi). Ooedo Kaitenzushi came highly recommended for its variety of fresh fish at a reasonable price. Ooedo has several locations throughout the city. This one is near Okachimashi, just south of Ueno station and near the…
Osechi Ryori – Japanese New Year’s Day Cuisine おせち料理
Homemade osechi ryori I made this osechi ryori set the first year I was married for my Japanese husband’s family. It took about a week in total (not all day but using parts of each day) of menu planning, shopping, and assembling each dish. Only the kamaboko and black beans were purchased. Top left box: datémaki…
ACCJ Journal Restaurant Review – Nihonbashi Yukari
My first restaurant review for the American Chamber of Commerce in Japan Journal on my favorite kaiseki restaurant, Nihonbashi Yukari. http://accjjournal.com/nihonbashi-yukari/ (text follows) If it’s good enough for the emperor, it’s good enough for me. Third generation Kimio Nonaga of Nihonbashi Yukari recently catered an event at the Imperial Palace for a meeting between the…
Tokyo Bargain Dining – Nihonbashi Yukari
I am often queried for good but affordable restaurants in Tokyo. One of my favorites for lunch is Nihonbashi Yukari with 2002 Iron Chef winner Kimio Nonaga. The basic lunch starts at about 2,000 JPY (around $20 USD). If you want to splurge, the Yukari bento, an uspcale bento, is about 3,675 JPY (about $35…
Kappabashi Gotta Gets
I love these shochu cups in the winter when I drink shochu with hot water. These have the type of base ingredient written on the cup 芋 for imo jochu (sweet potato shochu) or 黒糖 for kokuto jochu (brown sugar shochu). These teacups will get lots of use in any home. The cup on the far…
Kappabashi Gotta Gets
Kappabashi is filled with treasures, gadgets, and tools for anyone passionate about cooking. These refrigerator sushi magnets are always fun gifts. Iron tea pots are said to soften the water that result in tea that is round on the palate. These sturdy pots retain heat and are gorgeous on any table. Some do rust…
Kappabashi – Okuda Lacquer Shop 合羽橋のオクダ
Okuda Lacquer 漆器のオクダ商店 Taito-ku, Matsugaya 3-17-11 台東区松が谷3-17-11 Phone: 03-3844-1606 http://www.kappabashi.or.jp/shops/31.html (Japanese) Lacquer shop including miso soup bowls, chopsticks and more as well as a nice selection of wooden products including manaita, wooden cutting boards that are very gentle on knives, steamers, and otoshibuta (drop lids) that are essential in any Japanese kitchen.
Kappabashi – Nishiyama for Lacquer
Nishiyama in Kappabashi has a wide array of lacquer dishes as well as affordable vessels for daily use. These red and black bowls in the left box are advertised as something that you can put in the microwave. These wooden bowls are good for miso soup, but also great for ice cream. Nishiyama also has…
Kappabashi – Komatsuya for Pottery 合羽橋の小松屋
Komatsuya 小松屋 Nishi-Asakusa 2-21-6 03-3841-2368 http://www.tctv.ne.jp/members/moto/ (Japanese) This may be the most photographed shop on the street. There is a wide selection of pottery, ramen bowls, teapots, serving dishes, nabe, sake cups, tokkuri. These are all durable and sturdy.
Kappabashi – Hashitou for Chopsticks 合羽橋のはしとう
Hashitou はし藤 Taito-ku, Nishi-Asakusa 2-6-2 台東区西浅草2-6-2 03-3844-0723 http://www.hashitou.co.jp/ (Japanese) Hashitou specializes in chopsticks, including the disposable type if you entertain a lot at home. Naturally there is a selection of hashioki (chopstick rests). There is a nice selection of skewers and long picks that would brighten up any appetizer plate, as well as toothpicks.
Offal Cuisine (Naizo or Hormone Ryori)
One unique cuisine that is a must-try for adventurous foodies is offal cuisine. This article which first appeared in Metropolis magazine includes several popular restaurants in Tokyo for naizo ryori. http://archive.metropolis.co.jp/tokyo/785/localflavors.asp (text follows) Tokyo’s horumon boom has been going strong for two years now—and shows no signs of letting up. Horumon ryori, a.k.a. naizo, ranges…
Shochu Basics
While I love nihonshu (Japanese sake), my preference is for the locally distilled spirit, shochu. While working at Takashimaya the company paid for those of us in the sake department to cross train in other areas of specialty. As a sommelier (wine specialist) I could choose from nihonshu or shochu and selected shochu, as there…
Gotta Go Shops at Tsukiji Market
Some of my favorite shops at Tsukiji Market. This article first appeared in Metropolis magazine. http://archive.metropolis.co.jp/tokyo/682/localflavors.asp (text follows) It is no surprise that the bustling, frenetic Tsukiji Market is a popular tourist destination. Nowhere else in the world will you see so many varieties of seafood under one roof. Restaurants such as Sushi Dai and Daiwa Sushi have…
Foodie’s Guide to Tokyo Part 2/2
In this article that first appeared in Metropolis magazine I highlight some of my favorite restaurants in Tokyo. http://archive.metropolis.co.jp/tokyo/675/localflavors.asp (text follows) Some days, I pinch myself while exploring Tokyo. Am I really spoiled with all of these places to indulge myself? And just when I think it can’t get any better, I happen upon a…
Foodie’s Guide to Kappabashi 合羽橋
Kappabashi is a wonderland for chefs. Here you will find almost everything that one would need for cooking. While it is famous for its plastic food models, that is only a tiny part of what you will find in this area, very close to Asakusa, the popular tourist destination. It is a short walk from…
Foodie’s Guide to Tokyo Part 1/2
This article which first appeared in Metropolis magazine highlights do not miss spots in Tokyo for foodies. http://archive.metropolis.co.jp/tokyo/674/localflavors.asp (text follows) We are spoiled rotten here in Tokyo. The food-savvy consumers of Japan have raised the bar for the dining culture to a level found in only a few cities throughout the world. Here are my…
Tempura in Tokyo
Seafood and vegetables covered in a thin, crispy batter is one food that is, I believe, best eaten outside than at home. It is hard to recreate this dish at home, even for a chef. This article from Metropolis magazine highlights some of my favorite shops in Tokyo for tempura including Kondo, Mikawa, Daikokuya, Tenya,…
Tachinomi in Shinbashi, Nihonbashi, and Hatchobori 立ち飲み
Tachinomi, or standing bars, offer drinks and small bites often at bargain prices. In this article, which fist appeared in Metropolis magazine, Alex Vega and I visit popular tachinomi in Shinbashi, Nihonbashi, and Hatchobori. http://archive.metropolis.co.jp/tokyo/668/localflavors.asp (text follows) In a country famous for its reserved populace, tachinomiya are among the few places where it’s easy to…
Dining at Depachika
Depachika, the amazing epicurean basement food halls of department stores have small eat-in counters. These are perfect for solo diners or for customers with limited time. This article originally appeared in Metropolis magazine and highlights some of the best dining options in depachika. http://archive.metropolis.co.jp/tokyo/648/localflavors.asp (text follows) We all have our fantasies, and mine involves food….
Tokyo Ramen Shops
Tokyo is filled with many ramen shops. Finding a good one is not hard, but knowing which ones to go to is always a huge help. My favorite ramen shop is Ivan Ramen in Setagaya-ku. When I penned this piece for Metropolis Ivan Ramen was not open yet so would definitely include it in a…
Chocolate Shops in Tokyo
Chocoholics should be warned that Tokyo abounds with chocolate shops. Here are just a tiny few of what tempts customers. This article first appeared in Metropolis magazine. http://archive.metropolis.co.jp/tokyo/619/localflavors.asp (text follows) One of my New Year’s resolutions was to find a man who was rich, sweet and most important, who would satisfy me. But I had…
Ginza Eats
Some good restaurants in Ginza from an article that originally appeared in Metropolis. http://archive.metropolis.co.jp/tokyo/628/localflavors.asp (text follows) All that glitters in Ginza is not the jewels at Harry Winston. With Tsukiji fish market on one side and downscale Shinbashi on the other, Ginza sets itself apart. Nihonbashi and Omotesando are enjoying revivals of late, but Ginza…
Food & Wine’s Tokyo Go List 2007
Food & Wine’s Tokyo Go List for 2007. http://www.foodandwine.com/golist/2007/asia/japan/tokyo/
Tokyo Bakeries
Tokyo has a surprising number of amazing bakeries. Some of France’s top boulangeries have set up shop in this country whose meal is based on a bowl of rice. Here are some of my favorite bakeries in the capital city. This article originally appeared in Metropolis magazine. http://archive.metropolis.co.jp/tokyo/596/localflavors.asp (text below) My first Japanese sandwich,…
Donburi Rice Bowls
Donburi are one dish rice bowls. Large servings of rice topped with seafood, meat, or vegetables. Here are some of my favorite places to go for donburi in Tokyo. This article originally appeared in Metropolis magazine. The photo above was a donburi that Shinji made with maguro (tuna) marinated in soy sauce, mirin, and sake…
Gotta Get Food Shopping Tips in Japan
Shopping for food in Japan can be intimidating as there is often little to no English on the packaging. Here are a few tips for some of my favorite food products and how to use them in your kitchen. This article originally appeared in Metropolis magazine: http://archive.metropolis.co.jp/tokyo/574/localflavors.asp (text below) Exploring a new food culture can…
Food & Wine Tokyo Go List 2008
Food & Wine magazine’s Go List for Tokyo in 2008. It includes some of my favorites like Nihonbashi Yukari, Nihonryori Ryugin, and Ginza Harutaka both with star chefs, Kimio Nonaga, Seiji Yamamoto, and Harutaka Takahashi. http://www.foodandwine.com/golist/2008/asia
Harvest Festival
Autumn is an amazing time to harvest vegetables and seafood in Japan. This article that first appeared in Metropolis magazine highlights the best of fall. http://archive.metropolis.co.jp/tokyo/555/localflavors.asp (text follows) Having grown up in Minnesota, I will always associate autumn with a crunch underfoot while walking through fallen leaves on a crisp day. In Tokyo, I have…
Soy Right – Tofu Basics
An article from Metropolis magazine about the different types of soy products and my favorite soy shop in Tsukiji Market and a restaurant in Ginza: http://archive.metropolis.co.jp/tokyo/550/localflavors.asp (text follows) Low in calories, rich in protein, minerals and vitamins—sure, tofu’s good for you. But, you may ask, how good can it taste? Tofu has gotten a bad…
Food & Wine Magazine’s 2009 Tokyo Go List
My contribution to Food & Wine magazine’s 2009 Go List for Tokyo: Japanese chefs are dictating the world’s dining trends with their fierce devotion to seasonality and respect for aesthetics. GINZA HARUTAKA Chef Harutaka Takahashi may have a Michelin-starred resume, but he isn’t showy. He turns exceptional seafood into perfect sashimi and sushi in a simple space…
Kagurazaka – 50ban for Stuffed Buns 神楽坂５０ban
Kagurazaka 50ban 神楽坂五十番 Shinjuku-ku, Kagurazaka 3-2 03-3260-0066 9:00 – 23:00, Sundays & holidays until 22:00 http://www.50ban.com (Japanese) The lines at the top of the hill are for the chukaman savory and sweet steamed buns at the popular 50ban. With over two-dozen types to select from including shrimp, pork, kaibashira (scallops), cheese, curry and sweet ones…
Sushi Etiquette (2 of 2)
Metropolis magazine did a great job of laying out the basic categories of sushi. Click on the link below. http://metropolis.co.jp/dining/local-flavors/sushi-etiquette/2/ Sushi etiquette part 1 of 2
Sushi Etiquette (1 of 2)
Some basic sushi etiquette tips from my article in Metropolis magazine. http://metropolis.co.jp/dining/local-flavors/sushi-etiquette/ (text follows) If you are worried about the cost of your meal, ask when making reservations what the average price is for an omakase (tasting) course. If you arrive without reservations, it’s best to ask before you sit down. An obvious but oft-broken rule—especially when sitting…
Yuzu Kosho Kit Kats
You saw it here first. Is this an unusual combination or what? Yuzu kosho is one of my favorite Japanese condiments. It is a salty paste made from green or red chili peppers, although most often seen in the green form. Grilled yakitori (chicken skewers) can be spiced up with a bit of it, or…
Shochu Basics
An article I wrote for Metropolis magazine on the basics of shochu: http://archive.metropolis.co.jp/tokyo/545/localflavors.asp (text follows) A women’s book series known as The Sweet Potato Queens may be all the rage in the US, but here in Japan men and women are falling over themselves for the liquid version: sweet-potato shochu (imo jochu). What was once…
An Insider’s Guide to Depachika
This is the first article I wrote for Metropolis magazine and it is one of my favorites to this day. It is based on my experience working at Takashimaya’s depachika in Nihonbashi. http://archive.metropolis.co.jp/tokyo/535/dining.asp (text follows) It goes without saying that Japan is a paradise for any foodie. This is the country where cows are indulged…
Indagare – My Tokyo Picks
Some of my favorite spots in Tokyo in an interview with Indagare – a great travel website. http://www.indagare.com/passions/4/departments/173/8165 (text follows) Born in Japan and raised in the United States, Yukari Pratt Sakamoto, the author of the soon-to-be-released Food Sake Tokyo(Little Bookroom, $29.95), is a true Tokyo food insider. Trained as a chef at the French Culinary…
B Kyu Gourmet – Cheap Eats in Tokyo B級グルメ
Here are some of my favorite restaurants that won’t break the bank. This article first appeared in Metropolis on November 5, 2009. http://metropolis.co.jp/dining/local-flavors/the-b-list/ The most sought-after tables in recession-hit Tokyo can be found at so-called B-kyu gurume restaurants. These eateries typically specialize in a single cuisine—soba or tonkatsu, for example—served in simple settings without the lacquerware…
Book Review – The Decorative Art of Japanese Food Carving
The Decorative Art of Japanese Food Carving by Hiroshi Nagashima, Kodansha International, 2009, 112 pp. The Japanese eat with their eyes as evident with food carving that decorates dishes at kaiseki restaurants. No other book has captured this dying art to such detail. The book is filled with instructions and photos that give you the…
Book Review – Japanese Kitchen Knives
Japanese Kitchen Knives by Hiromitsu Nozaki with Kate Klippensteen, Kodansha International, 2009, 160 pp. Revered chef Hiromitsu Nozaki’s cookbooks in Japanese are rich with classic recipes and techniques. Finally, his first book in English and it does not disappoint. Japanese knives are revered around the world and chef Nozaki clearly defines why in this handsome…
Maizuru in Kappabashi for Plastic Food Samples
Most visitors to Kappabashi expect to find several shops selling plastic food samples including key chains, clocks, magnets, cell phone straps, and full size samples. There are only a handful of shops but they will not disappoint. This one in the photo above is one of Maizuru’s shops (there are two). Maiduru Honten まいづる本店 Taito-ku,…
Food & Wine Go List 2009 for Tokyo
I am often asked for my recommendations for my favorite restaurants in the city. Here is my contribution to Food & Wine’s 2009 Go List for Tokyo. Japanese chefs are dictating the world’s dining trends with their fierce devotion to seasonality and respect for aesthetics. For more great restaurants, check out our guide to the…
Okuda Shouten Shiten in Kappabashi for Bamboo Products
This shop features bamboo products. Strainers, steamers, bamboo baskets for soba, tempura, or for large strainers, chopsticks, handai for making sushi rice, bento boxes, bowls for miso soup. I have picked up many items here including long cooking chopsticks, otoshibuta (wooden drop lids for pots), and a large, bamboo basket that I take to the…
Takahashi Souhonten in Kappabashi for Pottery and Ceramics
Takahashi has a wide selection of pottery including ramen bowls, teapots, teacups nabe hot pots, and plates and bowls. Takahashi Souhonten 高橋総本店 Taito-ku, Nishi-Asakusa 1-5-10 Phone: 03-3845-1163 http://www.takaso.jp/contents/store/ceramic.html (Japanese)
Machikan Knife Shop in Kawagoe, Saitama
Kawagoe in Saitama is a short train ride just north of Tokyo. This historic city is charming and a great day trip. The downtown “kurazukuri” area is filled with old, wooden buildings and this tall bell tower. Shinji and I came to Kawagoe to purchase knives for each other. Machikan is on the main street…
Izumiya for Sembei in Asakusa
Izumiya 和泉屋 Taito-ku, Asakusa 1-1-4 Tel. 03-3841-5501 10:30 – 19:30 (closed Thursdays) http://www.asakusa.gr.jp/nakama/izumiya/ (Japanese) This quaint sembei shop presents the rice crackers in glass jars with tin lids. A wide variety of flavors include both sweet and savory like shiso, zarame (rock sugar), and a very spicy dried red pepper covered ookara. The very delicate…
Kappabashi – Getting There
The Kappabashi area is packed with shops for chefs and restaurateurs and a great area to explore for any foodie. It is a short walk from the historic Asakusa temple area. Getting there is easy. Below are the photos that will help you get there from Tawaramachi train station on the Ginza line. Take exit…
Nihonbashi Yukari 日本橋ゆかり
One of my favorite restaurants in Tokyo is Nihonbashi Yukari. It is just a coincidence that it is called Yukari. It is not a coincidence that I worked at Takashimaya in Nihonbashi, just a few blocks from this oasis. Nihonbashi Yukari is a kaiseki restaurant serving seasonal cuisine. Chef Nonaga was the 2002 Iron Chef…
Food Sake Tokyo 