From seasonal fruits and vegetables, picked at specific times of day, to local seafood found only at exact depths, seasons and locations, Japanese ingredients are bound to their specific heritage and the landscape on which they were raised.
Over the last ten years the importance and uniqueness of many unique Japanese ingredients has been recognised with and encoded into a Geographical Indication system (GI).
The last time my friend Aiste asked me to do this exercise was in 2019. COVID has certainly altered the global food scene during the succeeding few years but the sushi industry in Tokyo remained strong with numerous new openings during the pandemic.
Tachigui Sushi Tonari, “standing sushi” restaurant in Tokyo by chef Hatano Yoshiki. In recent years, there has been a growing trend of more casual sushi-yas appearing throughout Tokyo, which was accelarated further by the pandemic and the lack of foreign visitors. Tachigui Sushi Tonari is one example of this trend.…
Gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is a fascinating story, an exciting personal quest.
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