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.

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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.

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.

October Seasonal Japanese Seafood 10月旬の鮮魚

As the waters become cooler the fish become rich with fat. We love sanma (Pacific saury) this time of year, both as sashimi, or simply salted and grilled. If there is a nice cup of nihonshu on the table, eating the guts of the sanma is also a treat. For miso soup a handful of shijimi (corbicula clams) into the pot brings lots of umami and flavor. A bowl asari (Japanese little neck clam) steamed in nihonshu is a perfect appetizer to dinner. While I always thought of hirame (halibut) and karei (flounder) as white fish and hence non-fatty that is not at all the case. These flatfish can take on a lot of fat – which you can actually see in the flesh. These are great as sashimi, or after a day or two we love to simmer until tender in nihonshu.

 

Ainame 鮎並 fat greenling (Hexagrammos otakii)

Aka garei 赤鰈flathead flounder (Hippoglossoides dubius)

Amaebi 甘海老 sweet shrimp(Pandalus borealis)

Ankou  鮟鱇 monkfish (Lophius litulon)

Asaba garei 浅羽鰈 dusky sole (Lepidopsetta bilineata)

Asari 浅蜊 Japanese little neck clam (Ruditapes philippinarum)

Awabi 鮑abalone (Haliotis sorenseni)

Babagarei 婆鰈 slime flounder (Microstomus achne)

Baka gai 馬鹿貝 surf clam (Mactra chinensis)

Benizuwai gani 紅頭矮蟹 red snow crab (Chionoecetes japonicus)

Botan ebi ボタンエビ Botan shrimp  (Pandalus nipponesis)

Chidai  血鯛 crimson sea bream (Evynnis japonica)

Hakkakuor tokubire 八角 sailfin poacher (Podothecus sachi)

Hata hata 鰰  sailfin sandfish (Arctoscopus japonicus)

Hime ezobora 姫蝦夷法螺  sea snail (Neptunea arthritica)

Hirame 鮃 olive halibut (Paralichthys olivaceus)

Hokkai ebi or hokkai shima ebi 北海海老 Hokkai shrimp (Pandalus latirostris)

Hokke 𩸽 arabesque greenling (Pleurogrammus azonus)

Hokki gai (uba gai) 姥貝hen clam (Pseudocardium sachalinense)

Hokkoku aka ebior amaebi 北国赤蝦  Alaskan pink shrimp (Pandalus borealis)

Hon maguro (or kuromaguro) 黒鮪 bluefin tuna (Thunus thynnus)

Hotate gai 帆立貝 Japanese scallop (Mizuhopecten yessoensis)

Ibodai 疣鯛 butterfish (Psenopsis anomala)

Inada いなだ young amberjack (Seriola quinqueradiata)

Itoyoridai 糸縒鯛  golden threadfin-bream (Nemipterus virgatus)

Kaki  牡蠣 oyster (Crassostrea gigas)

Kamasu 大和叺 barracuda (Sphyraena japonica)

Katsuo 鰹  skipjack tuna or oceanic bonito (Katsuwonus pelamis)

Kegani 毛蟹 horsehair crab (Erimacrus isenbeckii)

Kemushi kajika毛虫鰍 sea ravenor toubetsu kajika (Hemitripterus villosus)

Kinki or Kichiji 黄血魚 thornhead (Sebastolobus macrochir)

Kinmedai 金目鯛  splendid alfonsino (Beryx splendens)

Kitsune mebaru狐目張 or mazoi fox jacopever(Sebastes vulpes)

Kuro gashira garei 黒頭鰈 cresthead flounder (Pleuronectes schrenki)

Kurosoi 黒曹以 jacopever (Sebastes zonatusschlegeli)

Madako 真蛸 octopus (Octopus vulgaris)

Madaraor tara 真鱈 Pacific cod (Gadus macrocephalus)

Magarei 真鰈 littlemouth flounder (Pleuronectes herzensteini)

Maguro  鮪 tuna (Thunus thynnus)

Maiwashi or iwashi 真鰯 spotline sardine  (Sardinops melanostictus)

Mako garei 真子鰈 marbled flounder (Pleuronectes yokohamae)

Masaba or saba 真鯖  Pacific mackerel (Scomber japonicus)

Masu 鱒 trout (there are many types of trout – see nijimasu, sakuramasu)

Matara or tara 真鱈  cod (Gadus macrocephalus)

Matsukawa gareior tantaka or takanoha 松皮鰈 barfin flounder (Verasper moseri)

Meji maguro    young Pacific bluefin tuna

Mizudako 水蛸 North Pacific giant octopus (Octopus dofleini)

Muroaji 室鰺 Brown-striped mackerel scad (Decapterus muroadsi)

Niji masu 虹鱒 rainbow trout (Oncorhynchus mykiss)

Nishin 鰊 Pacific herring (Clupea pallasii)

Numagareior wakagarei 沼鰈 starry flounder (Platichthys stellatus)

Sake 鮭 salmon (Oncorhynchus keta)

Sakura masu or yamame 桜鱒 cherry salmon (Oncorhynchus masou maso)

Sanma 秋刀魚 Pacific saury (Cololabis saira)

Sawara  鰆 Japanese Spanish mackerel (Scomberomorus niphonius)

Shako 蝦蛄 mantis shrimp (Oratosquilla oratoria)

Shiira 粃 mahi mahi (Coryphaena hippurus)

Shijimi 大和蜆 corbicula clam (Corbicula japonica)

Shirauo 白魚 icefish (Salangichthys microdon)

Shishamo 柳葉魚 capelin (Spirinchus lanceolatus)

Souhachi 宗八鰈 pointhead flounder (Cleishenes pinetorum)

Sukesou dara 鯳 Alaska pollack (Theragra chalcogramma)

Suna garei 砂鰈 sand flounder (Limanda punctatissima)

Surumeika 鯣烏賊 Japanese flying squid (Todarodes pacificus)

Tachiuo 太刀魚 cutlassfish (Trichiurus lepturus)

Tarabagani 鱈場蟹 Alaska king crab (Paralithodes camtschaticus)

Tsubugai  つぶ貝 whelk  (Buccinum undatum)

Ugui 鯎 Japanese dace (Tribolodon Hakonensis)

Unagi 鰻 Japanese eel  (Anguilla japonica)

Wakasagi 若細魚 Japanese smelt (Hypomesus nipponensis)

Warasa 鰤 Japanese amberjack (Seriola quinqueradiata)

Yanagi no mai 柳の舞 yellow rockfish (Sebastes steindachneri)