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…

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…

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…

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…

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…