Ginza Harutaka 銀座青空

Ginza Harutaka

Ginza Harutaka (photo from old shop)

Chef Harutaka developed his skills with 12 years at Sukiyabashi Jiro. This sushi restaurant is popular with top chefs in the city. Sit at the counter and watch the young, talented and soft-spoken chef as he handles the seasonal seafood with care and deft. Part of the delight in dining here is taking in the beautiful vessels he uses to hold the seafood. No detail is overlooked at this restaurant that comes highly recommended by top chefs in the city.

* Harutaka moved to a new location in 2016. Address listed below.

Ginza Harutaka 銀座青空

6F, Ginza Tokiden Bldg, 8-3-1 Ginza, Chuo-ku (new address as of 2016)


5:00 – 24:00 (Saturday until 22:30)

closed Sunday and holidays

no website

Tokyo Sweet Trends



Chef David Myers from Los Angeles has created a buzz with his square-shaped chiffon cake in flavors such as yuzu and mattcha or Earl Grey and raspberry. His patisseries can be found at SOLA in Ginza Mitsukoshi’s depachika.


Chuo-ku, Ginza 4-6-16, Mitsukoshi B2


Tokyo Sweet Trends

Patisserie Aimee Viber

Patisserie Aimee Vibert

Sweets made from choux crème in many forms are popping up throughout the metropolis. Some of what you will find include the traditional Paris-Brest at Patisserie Aimee Vibert, a pistachio Saint-honore at D’eux Patisserie in Tokyo station, or an éclair topped with a brittle candy at Aux Delices de Kenji.

Patisserie Aimee Vibert

Chuo-ku, Nihonbashi Muromachi 2-2-1, Coredo Muromachi 1F

03-6225-2551 (Japanese)

D'eux Patisserie

D'eux Patisserie

D’eux Patisserie a Tokyo

Chiyoda-ku, Marunouchi 1-9-1,Tokyo station, South Court ecute Tokyo 1F

03-3211-8925 (Japanese)

Aux Delices de Kenji

Aux Delices de Kenji

Aux Delices de Kenji

Sumida-ku, Kyojima 3-19-4


no website

Tokyo Sweet Trends 2011

Dessert specialty restaurants and several tea salons are leading the trends for sweets. Chef Kazuyori Morita trained in France and each afternoon between lunch and dinner, Libertable, becomes a ‘salon de the’ with desserts and tea or champagne. Classical French desserts with a twist, for example Mont Blanc with a meringue made of porcini mushrooms or an Opera Cake that is served with a warm chocolate sauce.

The sweets at Dessert le Comptoir by chef Yoshizaki Daisuke are more traditional, such as a chocolate soufflé or crème brulee. There is also a selection of take-away sweets like a milk rum confiture, cannelles, and pate de fruit.

Kohta Yoshioka Patisserie Table has a long counter overlooking the open kitchen so diners can watch as chef Yoshioka assembles each dessert. Yoshioka has been with the Gordon Ramsay group, both in Tokyo and in London at La Noisette as a sous chef. The desserts are more traditional like lemon meringue tart or caramel, orange and apple crepe suzette.




Minato-ku, Minami-Aoyama 5-2-11


Le Comptoir

Le Comptoir

Dessert le Comptoir

Setagaya-ku, Fukazawa 5-2-1


Kohta Yoshioka

Kohta Yoshioka

Kohta Yoshioka Patisserie Table

Bunkyo-ku, Koishikawa 3-32-1


Gotta Go – The Sake Fair on June 15th in Ikebukuro

The Sake Fair

The Sake Fair

The do not miss event for any sake aficionado, The Sake Fair, will be held on June 15th in Ikebukuro. A rare opportunity to try up to 450 nihonshu (impossible, but nice to dream about) at one time. And all for the bargain price of 3,500 JPY (3,000 JPY if you purchase ahead of time). Best of all, representatives from the breweries are on hand to answer questions about their products.

The English link for the event follows:

Click to access 2011_fair_en.pdf

Book Review – Drinking Japan by Chris Bunting

Drinking Japan

Drinking Japan

This indispensible guide will become the bible for anyone passionate about Japanese beverages. Regardless if your preference is for shochu or nihonshu, Chris has covered it all. Clearly written by a reporter, no detail is overlooked, and the information is easy to understand. The descriptions of each bar transports you there and he even includes specific drinks to try once you get there. The bars are not limited to Tokyo but he also guides you on major cities including Sapporo, Hiroshima, Osaka, Kyoto, and where to go in Okinawa.

I know this book is a winner as many of my Tokyo favorites are included such as the New York Bar & Grill in the Park Hyatt Tokyo, he even mentions to come as the sun is setting, which is what I recommend to all of my friends. Buchi, Buri, Maru, Akaoni, Taproom, Takara, and Sasagin are other favorites that are included in this guidebook. He definitely has his pulse on the bar scene in Japan.

There are also a slew of bars that are new to me that are on my list to check out that include Shusaron for its collection of koshu (aged nihonshu), Garari and its impressive kokuto shochu list, and Cheese and Wine Salon Murase in Ginza. And although I am not much of a whisky drinker, just reading his chapter on Japanese whisky has me thirsty to visit some of the bars listed in the book.

As for covering beverages he definitely has a well-trained palate that I would trust. He recommends Bryan Baird’s beers and in the Q&A below his favorite awamori at the moment is Shirayuri, also one of my favorites. Just knowing this I am confident in reading his notes on the beverages written about in Drinking Japan.

The chapter on the drinking culture that is to be found in Japan is essential reading for anyone who will be drinking in Japan. And Chris explains why Japan is truly is a drinker’s paradise. While other books go into greater detail on nihonshu, he more than covers the base on what readers need to know when drinking nihonshu in Japan. The same goes for shochu, awamori, beer, wine, and whisky.

One of my favorite parts of the book are his directions on finding each bar. Essential information as I have found myself on numerous occasions lost, and I have a good sense of direction.

Chris is quick to point out others who have helped him along this journey, including professionals like John Gauntner, Bryan Harrell, Phred Kaufman, and many more.

This book will become a reference book for drinks in Japan. I have already dog-eared many pages for my next night in Tokyo. For those who do not read Japanese, there is essential Japanese in the book for names of beverages and addresses for bars, which will help you while on your evenings out. Even if you are not physically in Japan, the information presented on the different beverages alone makes it worth investing in. A portion of the proceeds are going to Japan Earthquake Relief.

Chris was kind enough to answer some questions posted below. Very insightful answers – see his suggestions for nursing a hangover and why he would not open a bar in Japan.

Drinking Japan – A Guide to Japan’s Best Drinks and Drinking Establishments

By Chris Bunting

Tuttle Publishing

272 pages

$24.95 (2127 JPY on Amazon Japan)

For more information, check out his website:

1. What drink do you have at the end of a long day?

Depending on the mood, I might have a glass of beer or something a bit stronger: whisky, awamori or shochu. Recent favourites have been a bottle of Shirayuri awamori from Ishigaki island, which has delicious unctuousness that I find really relaxing, and a bottle of Japanese grain Kawasaki whisky from the independent brand Ichiro’s Malts.

2. If a tourist is coming to Tokyo and only has time to visit five bars which five would you recommend?

I am going to blather a bit before I answer your question because I want to make clear that I don’t think it is possible to come up with any definitive list of top bars in Tokyo. I went to hundreds of bars for the book and the one thing I discovered was the foolishness of my initial objective of finding the “100 plus best bars.” Everywhere I went I seemed to get a new recommendation for a hidden gem. Japan’s, and particularly Tokyo’s, alcohol culture has a boundless energy about it and it just cannot be nailed down. There are new places popping up all the time. I found myself writing at the end of the guide that all my recommendations were just my favourites from the small slice of Japan’s alcohol life that I had been able to experience, and urging readers to use the book to get out and discover their own new places. That said, six (I am cheating) of my favorites at this point are Shot Bar Zoetrope, a Japanese whisky bar near Shinjuku station; Shusaron, a bar specialising in aged sake near Shinagawa station; The Aldgate, a great pub with good craft beer in Shibuya; Katakura, an izakaya near Ichigaya station with a great selection of awamori, shochu, and sake; Tafia, a rum bar near Roppongi,  and Bar Lupin, a really historic bar off the Ginza where Osamu Dazai and other literary greats used to hang out.

3. Again, advice for a tourist who can only have a few drinks during his stay, can you suggest one of each of the following? Nihonshu, craft beer, Japanese wine, shochu, awamori, Japanese whisky.

I will try. This is a fiendish question because it is a bit like asking someone to pick out one French wine. But here goes (I will cheat again by not naming particular brands in most of the categories but styles instead because that is the key issue): a really wild kimoto or yamahai sake rather than just sticking to the clean, dry sakes; one of the Baird Beers from Shizuoka, a brewery that plays freely over a whole range of styles; a wine made with the koshu grape, which is one of Japan’s special contributions to the wine world and often has a delightful shy and delicate touch; a sweet potato shochu from Kagoshima (my favourite brand is Manzen, because I had a great time visiting Manzen san’s tiny craft distillery in the backwoods of Kagoshima); a “kusu” (aged) awamori of some sort, rather than just the unaged stuff; a Japanese whisky that has been aged in mizunara oak, another unique Japanese style, which often offers distinctive sandalwood and coconut aromas and tastes.

4. Your favorite bar outside of Tokyo?

Pub Red Hill in Takayama city. A lot of the bars in my book have absolutely mind-blowing selections of alcohol of one sort or another. Red Hill doesn’t, but it is really friendly and is run by a good friend of mine. Bars are not all about hundreds of bottles on the shelves, they have to have soul as well.

5. Any remedies for nursing a hangover?

Don’t drink too much the night before. Gallons of Pocari Sweat, if you have strayed.

6. If you could create/own a bar what would it be like? Where would it be? What would you call it?

I would not be able to run my own bar. It takes dedication, attention to detail, and persistence, among other qualities. I don’t have those. If I did have to set up a bar, I would set it up somewhere other than Japan, because my bar simply would not be able to compete in Japan’s very competitive nightlife.

7. Through your travels you had the opportunity to meet so many interesting people. Who was the most memorable and why?

Tatsuro Yamazaki, the 90-plus year old owner of Bar Yamazaki in Sapporo. I write about him quite extensively in the concluding chapter of the book. His life story is extraordinary (including living in a boiler and being cleaned out by theft and fires ) and I think it helped me understand why Japan’s bars are of such a high standard.

8. If you could trade jobs with one of the people you met from your travels who would it be? (Someone who had an awesome bar or maybe a distiller, etc.)

As I say, I don’t think I have it in me to do any of these people’s jobs, but if I could be the assistant to Toshihiro Manzen, who runs a small craft shochu distillery in Kagoshima prefecture, I would be a happy man. It was such a beautiful place: in the middle of the forest, birdsong drifting into the distilling hall, the sound of the river …. The stills, believe it or not, are wooden and the spirit they produce is really distinctive. I had a tremendous sense when I was there that Manzen san was toiling away at something that will one day get international recognition.

9. Your favorite bar snack (or food with alcohol)?

Cheese. Any cheese. Not because it goes with all alcohol but because I love cheese and am starved of it here in Japan (see page 204 of my book).

10. Where are we most likely to run into you in Tokyo? At which bar?

At a not-very-fancy izakaya called Mugiya out the back end of Shimbashi station. It serves standard Japanese lager in small glasses and the fried spam gives me terrible jip the next morning, but my colleagues at work go there so I go too. It is about the company as much as the drink. When I get my way, we go to a place in Nishi-Shimbashi called Craft Beer Market, which has reasonably priced craft beer that is becoming increasingly popular among my colleagues. Recently, my roistering has been restricted because my wife and I just had a baby.

Ginza New Castle Curry ニューキャッスル – CLOSED

New Castle Exterior

New Castle Exterior

New Castle Menu

New Castle Menu

New Castle Curry

New Castle Curry

So sad to say that this is now closed. We will miss you New Castle.

New Castle ニューキャッスル

Chuo-ku, Ginza 2-3-1


11:00 – 21:00 (Saturdays until 17:00)

Closed Sundays and holidays

No website

An old style curry shop, in an old building in a very modern part of town, catches your eye. The shop opened in Showa 21 (1946) and it looks like nothing in the shop has changed since then. New Castle has long been famous for its curry rice, which can be topped with a sunny-side up egg. The menu items are named after train stations on the Keihin-Tohoku train line including Kamata and Shinagawa, the difference being the portion size and if it is topped with an egg or not.