Today I had an exceptional chance to shop at the Tsukiji market with Sugita Taka-aki who is one of the best sushi masters in Tokyo. I’ve written about Miyako sushi (or the correct way would be Miyakozushi) restaurant before and I do think that Sugita san art of sushi making is on the…

I couldn’t believe my ears when I heard somebody calling my name, “Aiste san”, in Tsukiji market this morning. It was Kimura san , the sushi master from my dinner two days ago. He had done his shopping of the day and was on his way to Tamagawa. All the…

I was not allowed to any pictures inside of sushi Hashiguchi ( はしぐち), but the fact that it’s the second best sushi-ya in Tokyo (after sushi Saito 3*) on the Japanese language tabelog.com site, but doesn’t have any Michelin stars, either shows that the chef Hashiguchi san has deliberately declined…

Click here for the updated list (21/08/13) Here is a list of 50 best restaurants in Tokyo (as of today, 30th of March, 2013) according to http://tabelog.com/ users (an influential Japanese restaurants site). 19/50 of the restaurants are overlapping with Michelin selection, while the rest are not mentioned on the guide.…

Michelin Tokyo 2013 is out and once again the Japanese capital has kept its position as the most Michelin starred city in the world. Azabu Yukimura is one of the 3 Michelin stars restaurants I’ve been recently. Like so many other top restaurants in Japan, it’s a small, minimalistic and…

Calling a restaurant “the best in the world” or awarding it with one, two or three stars is a very Western notion. If you ask any well-travelled foodie ( including me ) what is the best sushi shop in Tokyo, she would mention Sushi Saito, Sukiyabashi Jiro or other sushiyas…

If you don’t read at least a little bit of hiragana, you might look for the Suzuryu building for a long time. Like many high-end restaurants in Tokyo’s Ginza, Sushi Yoshitake (3F, Suzuryu Building, 8-7-19 Ginza Chuo-ku Tokyo, tel. 03-6253-7331) is located in an ordinary office building, on an ordinary…

This is the knife chef Jun Yukimura (Azabu Yukimura, 3*, Tokyo) uses, particularly for shearing pike eels (hamo) bones. The knife comes from Aritsugu, a 450 year old producer from Kyoto, who originally produced swords for samurais. When I asked to hold it, I felt I was holding danger –…

This year it’s over 2000 euros per kg!

Soba – traditional Japanese buckwheat noodles that can be eaten cold or hot, alone or in a broth. The soba at Tajima (1*) was delicious, but sometimes I wonder if Michelin guide makes any sense in Japan. If to be fair, all the decent restaurants in France, serving fresh, cheap…