The Michelin Guide Kansai 2014 has given two more restaurants the prestigious three stars ranking in its most recent edition. From the press release, Michael ELLIS, International Director of the MICHELIN guides comments, “We are very pleased to award two new three stars restaurants, Mizai and Kichisen, both located in Kyoto. They serve Japanese cuisine…
Harajuku Afuri
“Regular or extra fat?” asked the guy behind the counter when I handed over my ticket from the vending machine for Afuri’s yuzu shio (yuzu and salt) ramen. No brainer. Extra fat (ōi instead of futsū for regular). A few minutes later I could smell the yuzu as he placed the bowl in front of me. You can…
October Seasonal Seafood
At Tsukiji Market we are seeing many autumn seafood like oysters, wakasagi for deep-frying, and finally sanma for grilling with salt. Some of our favorite sashimi this time of year include katsuo, isaki, and if you get a kawahagi with a big liver we will mix the liver with soy sauce and dip the sashimi…
Nihonbashi Sapporoya – Hiyashi Chuka Goma Dare
Tokyo has been unseasonably hot this week. My favorite bowl of cold ramen noodles in the whole city is a great little dive called Sapporoya.The ramen shop happens to be across the street from one of my favorite kaiseki/kappō restaurants, Nihonbashi Yukari. I love that on this narrow street you can find two contrasting meals,…
Gotta Get – Fresh Green Tea
It has been incredibly hot in Tokyo this last week. Record high for the month of October, 31 degrees C yesterday, almost 88 degrees F. I tend to drink a lot of water while out in the city, but another favorite, if I can find it, are these green tea bottles. Powdered green tea, sometimes…
ABC Kitchen’s Chef Dan Kluger at the Park Hyatt Tokyo
Toast, ricotta cheese, and kabocha puree. It doesn’t get much more simple than this, yet the combination of flavors and contrast of textures was blissful. I was satisfied and ready to call it an evening as it was so delicious. The toast is seasoned with olive oil and then pan-fried. This is exactly what I…
Spoon Curry
Japanese curry, one of the country’s comfort food dishes, is something we make at home all of the time. Often using packages of curry roux that now come in a wide variety of flavors and levels of heat. I am a firm believer in not going out to eat food that can be easily made…
Le Pain Quotidien
For one year I lived in Brussels. Just down the street from my apartment was a Le Pain Quotidien. I went about two to three times a week. Some nights for a baguette to have with wine and cheese. Mornings I could pop in and pick up a croissant. There was a small garden in…
Pizzeria GG
Anyone who knows the Tokyo food scene is aware of the many wood-burning ovens and great pizzerias in the city. Some of my favorites, like Seirinkan in Naka-Meguro, are a trip for me to get to. I’ve been looking for something closer to where we live on the Chuo line. Sadly, most of it is disappointing….
Japanese Baseball
We’ve been to a few baseball games this summer. One thing that I find amazing is that you can bring in your own food and beverages, even alcohol. However, the stadiums are very strict about not allowing glass or cans. So, as long as you can find your saké (or wine) in soft packaging, you…
Suito Pozu Gyoza
Gyōza is to me the perfect dumpling. Pork and cabbage stuffed into a wrapper then cooked until the crust is crispy while the filling remains juicy. I’ve started many mornings with gyōza for breakfast. While many restaurants serve gyōza as a side dish, it’s nice to know there are some places where it’s the main…
September Seasonal Japanese Seafood
Kamasu barracuda Kamasu and sanma are two fish in season now that we love to simply season with salt and grill. Katsuo sashimi Katsuo we love as sashimi, or if we find it in the market seared on the outside (tataki) we’ll cut it into thick slices and garnish with garlic and ginger and serve with the sweet kanrō soy…
Cooking, Eating, Drinking in Kansai: Tasting Kyoto – Nishiki Market and Kyoto Uzuki
Daikokuya Unagi This post is courtesy of Janice Espa from Australia. Janice did a supermarket tour with me a year ago. We have stayed in touch and she had such a delicious time in Kyoto that she is sharing with Food Sake Tokyo readers some of her favorite spots and experiences in Kyoto. Janice’s…
Chef Nicolas Boujéma of Signature at Mandarin Oriental
There is a new French chef in town, Nicolas Boujéma, at Signature in the Mandarin Oriental. I was very curious to try his food as he has a very impressive resumé, most recently coming from Pierre Gagnaire in Hong Kong. I had the chance to interview him for Metropolis magazine for a Tastemaker piece. It’s…
August Seasonal Japanese Seafood
Katsuo tataki Katsuo sashimi topped with myoga, shiso, and garlic Katsuo as done by chef Zaiyu Hasegawa at Den Look for seafood from this list when eating out in Japan or in the supermarkets or at your fishmonger. Most of the seafood listed here you can enjoy as sushi or sashimi. At home we…
Tokyo Food Guide
photo by Olen Peterson We can demystify Tsukiji Market, the world’s largest seafood market, and introduce you to a new sushi neta, like kinmedai (splendid alfonsino) that is pink, slightly sweet, and is succulent. Introduce you to a wide variety of Japanese pickles. Lead you to a special bar where cocktails are made with seasonal fruit and…
Tokyo Station Car Bento
I love shopping for bentō boxes. Bentō are convenient meals, be it for a picnic, while traveling on a train, or when I am too rushed to put a meal together. Japanese schools are now on their summer holidays and Tokyo station is busier than usual with travelers. Inside of Tokyo station there are several…
The Artistry of Den 傳 2
Asamayama Natsu-Jun, or summer Junmaishu, was rich enough to stand up the fish course. Katsuo-zuké, skipjack tuna marinated in soy sauce, is a dish we eat at home, but this was so much more upscale. The katsuo was marinated for a much shorter time than we do at home. Also, I loved the egg yolk that…
The Artistry of Den 傳
Den in Jimbocho is a restaurant that everyone is talking about. I had to go and check it out for myself. I was told that chef Zaiyu Hasegawa is a great guy and a talented chef. (Note, if you are planning on eating there in the near future, don’t read through this blog post as…
Park Brewery at Park Hyatt Tokyo
Now that the rainy season has ended summer is officially here. Temperatures are soaring and while many are cooling down at beer gardens on department store rooftops, a great all-you-can-drink craft beer offer is at the Deli in the Park Hyatt Tokyo. The Deli has been doing this summer only special for five…
Sepia Chicago at Park Hyatt Tokyo
It’s always nice to go home. Ten years ago, I left New York City to pursue a career in food and wine in Tokyo my first job was as the sommelier at the New York Grill and Bar at the Park Hyatt Tokyo. It’s an amazing hotel and one of my favorite restaurants in Tokyo….
Narita Layover
So, you’ve got a long layover at Narita but not enough time to go all of the way to Tokyo. What’s a person to do? And, is Narita worth leaving the airport for? Absolutely. Just outside of Narita train station there is a tourist information booth. Pick up a map of the area so you…
Narita Airport Eats – Na no Sato 菜の里
A flight out of Narita airport is usually an international flight. Which often means having a lot of waiting time at the airport. Don’t make the mistake that I’ve done in the past, to go past immigrations thinking you’ll find something to eat close to the gate. Be sure to eat BEFORE immigrations. Lots of…
July Seasonal Japanese Seafood
Simmered ma-anago Seared katsuo July sashimi Some of our personal favorites include ayu (salted and grilled), shitabirame (meuniere), shijimi (miso soup), benisake (salted and grilled), and for sashimi – surumeika, kinmedai, takabe, and isaki. Ainame 鮎並 fat greenling (Hexagrammos otakii) Akashita birame 赤舌鮃 red-tongued sole (Cynoglossus joyneri) Awabi 鮑 abalone (Haliotis sorenseni) Ayu 鮎…
Nana Udon in Kokubunji 七うどん
A recent issue of Dancyu magazine featured the hot noodle of the moment, udon. Udon noodles are thick flour noodles. Restaurants are popping up around Tokyo and it’s not unusual to see long lines forming at lunchtime. Many of these shops have been around for a long time are seeing a new appreciation for these hearty noodles. In…
Kokubunji Menya Rikyu 国分寺 麺屋利休
Menya Rikyū is a ramen shop in our neighborhood. It has been on television as a recommended ramen shop. There is sometimes a line, but not always. A few friends in the area also recommended it. The ramen is very good here. While it’s known for its tsuke-men we tried the shio (salt) ramen. The noodles are…
Blue Moon in Tokyo
A new craft beer, Blue Moon, has arrived to Tokyo. Blue Moon is something we drank from time to time when we lived in New York City. It’s refreshing, citrusy, and light on the palate. I can imagine that it will be very popular in Japan. Craft beers in Japan are very hot with many…
CLOSED – Shinjuku Gontran Cherrier
Sadly, this Shinjuku branch of Gontran Cherrier has closed. We are so spoiled in Tokyo with amazing bakeries transplanted from France. While living in Singapore one of the popular bakeries was Gontran Cherrier’s Tiong Bahru Bakery. Local Singaporeans as well as Japanese expat wives filled the seats of the shop in the afternoon. One…
Tamahide in Ningyocho
Tamahide in Nihonbashi Ningyocho has a perpetual line out its front door, regardless if it is a weekday or holiday. Its signature dish, oyakodon, literally mother and child, is bite-size pieces of chicken mixed with scrambled eggs and a sweet sauce. The chicken is cooked and then added to the eggs which is then just…
Nihonbashi Yukari Summer Lunch
Nihonbashi Yukari is one of my favorite restaurants in Tokyo for a kaiseki meal. Chef Kimio Nonaga is the 2002 Iron Chef champion from the original series. I’ve included many Yukari Gozen lunches on this blog and it’s a beautiful way to taste seasonal ingredients exquisitely presented. This lunch in early June starts with a chilled chawanmushi topped with…
Martiniburger in Kagurazaka
Once while private cheffing for a Japanese executive, my client asked me to make him a “hamba-gu”. I heard “hamba-ga-” an American-style hamburger. I went to Whole Foods and picked up some ground beef and buns. Later that evening when I presented the hamburger he laughed, in a good way. He said (in Japanese), “Yukari-san,…
June Seasonal Japanese Seafood
The waters are warming up around Japan and many of the fish coming to market now are lean like katsuo. Here is a sashimi platter at our home, Izakaya Sakamoto. The big fish in the back is Tokyo Bay aji, iwashi, lean katsuo, kisu, and shiriyake-ika. This tsubugai sashimi was served at a izakaya specializing in shōchū, Bettako. One…
Taste of Tohoku at A Taste of Culture
Tohoku, in northern Japan, has a rich food culture. My mother is from Yamagata and growing up I was eating many of the regional dishes like shiso maki, a nutty miso that is rolled into a fresh shiso leaf and then sauteed in sesame oil. After the triple disaster of March 11th, Elizabeth Andoh wrote Kibō, a…
Bettako Shochu Izakaya in Ikebukuro
When going out to izakaya I always take some ヘパリーゼ Hepalize to prevent a hangover the next morning. Usually in the tablet form. But, today I forgot to bring some Hepalize pills with me from home so stopped by a convenience store and picked up this liquid form. It worked like a charm. We had lots…
Asahi Super Dry Extra Gold Bar – Summer Only Bar
As summer is approaching Japan’s big beer companies are shaking things up with new bars and products. Asahi Super Dry Extra Gold Bar Shinjuku opened today and will run through September 30th. It is located just outside of Shinjuku Station’s Nishi Guchi exit at Concourse MB on the 1st floor. It’s a standing bar only….
2013 Best Shio Salt Ramen in Tokyo
Tokyo ramen restaurants are constantly being ranked. Following is a list from a recent survey of the area’s most popular shio (salt) ramen restaurants. I’ve included a link either to the restaurant’s site or to the Tabelog site so you can see photos of the ramen. 1. はじめ Hajime: Kita-ku, Jujo 2-30-9 (opened February, 2012) 2. 金時 Kintoki:…
May Seasonal Japanese Seafood ５月旬の魚
The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling. Asari clams are great for making into a quick vongole style pasta. And perhaps my favorite this time of year is katsuo simply seared on the edges, sliced thickly, and served with some soy sauce and garlic. This…
Omotesando Hills Kurkku 3
Kurkku 3, is part of the Kurkku restaurant group that has several restaurants in this neighborhood. Located just as you enter the main entrance to Omotesando Hills is this sleek and bright shop. The lunch menu is simple and focuses on soba and seasonal vegetables. Here is the cold soba topped with pork and vegetables…
Japanese Fruit Shops – Nihonbashi Sembikiya 日本橋千疋屋
*All photos by Aiste Miseviciute of Luxeat. Check out her blog for many beautiful photos of her meals in Japan. A visit to Japan for any foodie would not be complete without a careful peruse of the upscale fruit shops. My personal favorite is Nihonbashi Sembikiya, which is Japan’s oldest fruit shop. Sembikiya originated in 1834…
Sanukiya – Kaiseki Udonya and Saké
Tokyo is filled with a wide variety of izakaya, places with food and saké. Recently I got together with friends, two editors from a popular food magazine, DANCYU, and a famous saké and shōchū authority for a night out. I was told that we were going to Sanukiya in Kōenji. Sanuki is a region in Japan famous for…
April Seasonal Japanese Seafood ４月旬の鮮魚
uni uni pasta spring sashimi by Shinji Sakamoto kinmedai sushi madai carpaccio Saikyo miso marinated honmasu The cherry blossoms have peaked in Tokyo as the weather has warmed up. This time of year we are seeing the last of the creamy shirako (milt) that we love so much as well as many fish eggs. The nabé hot…
Food Sake Tokyo’s Tsukiji Market Tour
Tsukiji Market, the world’s largest seafood market, is in the heart of Tokyo. It is a short walk from the glitzy Ginza shopping district and just minutes from the renovated Kabukiza theater. It’s one of Tokyo’s most popular tourist destinations with visitors. And, it is our most popular tour that our company, Food Sake Tokyo,…
Gotta Get – Haagen Dazs
While visiting Tokyo be sure to make a visit to the amazingly well-stocked convenience stores. If I am out and about in the city I am sure to stop by a convenience store at least one, if not several times during the day. Usually for something to drink. The selection can be dizzying; coffee…
Hanami 101
Each spring cherry trees around Tokyo blossom while friends, families, and co-workers gather under the blossoms to enjoy the ritual of hanami. If you are lucky to be in Tokyo this week, it is the quintessential Japanese experience. A few tips on how to best enjoy hanami. Most essential is to pick up a bentō. The best place…
Nihonbashi Yukari Spring Bento
Chawanmushi Nihonbashi Yukari is one of my favorite restaurants in Tokyo. Chef Kimio Nonaga is the 2002 Iron Chef Champion, from the original series. He is the third-generation chef of a kaiseki restaurant that is located in the historic district on Nihonbashi. His restaurant is about a three minute walk from Tokyo Station’s Yaesu exit….
Food Sake Tokyo – All Updates
The Hiroshima antenna shop in Shinjuku has moved to Ginza. Attached is a PDF with all known updates to my book, Food Sake Tokyo. Food Sake Tokyo Updates 20130316
Kappabashi and Tsukiji Market March Tours
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…
MetPod
Kamasami Kong, Tommy Aoki, and Yukari Sakamoto I had the great pleasure of doing a MetPod with Kamasami Kong to share information about our new company, Food Sake Tokyo. Click on the link below http://metropolis.co.jp/podcast/2013/02/24/talking-about-japanese-food/ Here is Tommy Aoki’s MetPod. He talks about the United Tastes of America competition. http://metropolis.co.jp/podcast/2013/03/03/asia-wide-chef-competition/ Suji’s pastrami sandwich….
Popular Egg Dishes in Japan
The Asahi Shimbun newspaper released results of a survey of popular egg dishes in Japan. Many of these are dishes we make at home. The one big difference of living in Japan and when we lived in New York City is that we only eat raw eggs in Japan. Also, our oven in Japan has…
Jack Daniels Pop-Up Bar in Ginza
Now through March 22nd in Ginza (Ginza 2-6-3) there is a pop-up Jack Daniels bar. Hours are weekdays 17:00 – 22:00, Saturday 13:00 – 22:00, Sunday and holidays 13:00 – 21:00. No table charge, as you will find at a lot of bars. And light snacks are also served.
Food Sake Tokyo 