To keep our readers up-to-date with the Tokyo food scene, I will post from time to time some news about what’s happening in the metropolis. Keeping a finger on the pulse of cuisine here is hard, so I hope this helps you to know what you should have on your food radar.
Takashi Saito will be opening Taka by Sushi Saito in the St. Regis in Kuala Lumpur this spring. I hear the counter will be twice as big as the Tokyo main shop, so maybe it will be easier to get into? Sushi Saito in Roppongi is one of the hardest reservations to come by, harder than Sukiyabashi Jiro.
Kyoto Katsugyu, famous for its gyukatsu, has opened its first shop in Tokyo. Japanese wagyu or US sirloin is breaded and deep-fried. 1F Chiyoda 21 Bldg., Kanda Mitoshirocho 9-7, Chiyoda-ku. http://kyoto-katsugyu.com/
The Kyoto Distillery will start producing artisanal gin using Japanese botanicals in early 2016. http://kyotodistillery.jp/wp/
Mos Burger has opened an upscale burger shop MOS Classic, with an expanded menu, cocktails, and wine. 1-8-11 Sendagaya, Shibuya-ku. http://www.mosclassic.jp/
Milanese pizza is now available in Tokyo at Spontini’s. The thick crust is a big change from the Neopolitan style which is more prevalent. Spontini’s has been in Milano since 1953. Two branches in Tokyo, Harajuku (1-10-37 Jingumae, Shibuya-ku) and Shibuya (1-21-3 Jinnan, Shibuya-ku), serve the pizza by-the-slice. http://www.pizzeriaspontini.jp/english.html
Fans of Omotesando Koffee were sad to see the shop close at the end of last year. Sarutahiko Coffee has opened a branch in the H.I.S. Book and Coffee shop at 1F, Barbizon 7, 4-3-3 Jingumae, Shibuya-ku. http://www.omotesando-info.com/shop/gourmet/shop/sarutahikocoffee-omotesando.html
Sage and Fennel in Hiroo with its colorful salads and soups is mostly, but not exclusively, about seasonal vegetables. 5-19-6 Hiroo, Shibuya-ku. http://www.saf.tokyo/
Verve Coffee Roasters from Santa Cruz, California, will be opening in Shinjuku station this April. Some great information on Sprudge.com here: