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…
Month: November 2009
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…
Food Sake Tokyo 