Tokyo summers are hot, humid, and in my opinion, horrible. I don’t know about you, but my appetite wanes and some days it can be hard to get motivated to eat. Here are some things that I look forward to eating this time of year. In this list I am including some dishes or…
Month: July 2016
Book Review – 32 Yolks
Eric Ripert is the chef of one of the world’s greatest seafood restaurant, Le Bernadin, in New York City. While in culinary school a girlfriend and I dined here and I still remember the room, the exquisite service, and the outstanding seafood. 32 Yolks is chef Ripert’s autobiography that is written with Veronica Chambers. I…
Gotta Get – Okinawa Ryukyu Glass
Selecting tableware is a very important part of the Japanese dining experience. Glassware is also an integral part of regional expressions in Japan. I am a big fan of the Ryukyu glass from Okinawa. Okinawa is a tropical paradise in Japan. Ryukyu is the name of the former independent kingdom, which is now Okinawa. Ryukyu…
SFO Peruvian Cooking Classes with Chef Nico Vera
We recently had the pleasure of hosting chef Nico in our Food Sake Tokyo cooking classes. After he returned to San Francisco, a Peruvian friend of ours, Janice Espa, took a cooking class with him. We are pleased to share this with you. The following post is by guest blogger Janice Espa of San Francisco….
Tokyo Station Ekiben
Getting a bento 弁当 and riding on one of the express trains from Tokyo station is a ritual that is comes with traveling in Japan. Even on a short ride, like the hour ride to Narita on the Narita Express, we take advantage of the opportunity to enjoy a bento. Above are some bentos that…
Convenience Store Sandwiches
Japanese convenience store food is surprisingly fresh and reasonably priced. In particular, I am a big fan of the sandwiches, which come with many fillings, like tuna or egg salad, katsu (fried pork cutlets), or as seen above, ham and cheese with lots of fresh iceberg lettuce. The sandwiches are about 250 JPY. When I…
Food Sake Tokyo 