Kappabashi Tuesday, March 12th 10 a.m. to noon Whether you are looking for new kitchen gadgets or for tableware, you’ll find it all at Kappabashi, the wholesale district for chefs and restaurateurs. Kappabashi is reknowned for its plastic food samples, made into keychains and refrigerator magnets. This guided field trip will introduce you to kitchenware…
Month: February 2013
Food Sake Tokyo Update – Kanda Yabu Soba is closed
Sad news came to Tokyoites on the news last night as video footage of a fire at the historic Kanda Yabu Soba. News reports that no one was injured in the fire. The fire started last night during dinner service. One of the restaurant employees smelled smoke and the restaurant was quickly evacuated. What I…
Popular Donburi in Japan 日本の丼
Oyako-don from Tamahide in Ningyocho Donburi 丼 are simple and fast meal. It is a large bowl of hot rice with toppings. We often make it for lunch as it is not only easy to assemble, but also easy to clean up after the meal. Many restaurants often serve donburi at lunchtime as an affordable option,…
Food Sake Tokyo Tours
Food Sake Tokyo conducts private guided field trips to Tokyo’s popular food destinations that is led by food professionals. Yukari Sakamoto is a chef, sommelier, shōchū advisor, and author of Food Sake Tokyo. Shinji Sakamoto is a fishmonger and former buyer at Tsukiji Market. Popular topics include market visits, saké or shōchū tastings, or shopping at local supermarkets. The customized tours are…
February Seasonal Japanese Seafood ２月旬の魚
ankimo monkfish liver February is one of the coldest months in Japan, so it is a wonderful time for hot pots (nabé). Monkfish (ankō) is one of Shinji’s favorite types of nabé. We always save the liver and serve it separately. Ankimo is often called the foie gras of the sea. It’s very easy to steam – see a…
Food Sake Tokyo 