Topic: All things Japan / page 2 of 23
15 Easy-To-Book Sushi-yas in Tokyo

15 Easy-To-Book Sushi-yas in Tokyo

15 Easy-To-Book Sushi-yas in Tokyo

by Andrew Gyokudari The last time my friendAisteasked 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 withnumerousnew openings during the pandemic. According toTabelog, there are over 5,000 sushi restaurants…

20
Sep '23
Tachigui Sushi Tonari

Tachigui Sushi Tonari

Tachigui Sushi Tonari

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.…

4
Sep '23
“Eternal Affinity”

“Eternal Affinity”

“Eternal Affinity”

On my recent trip to Kyoto and the installation “Eternal Affinity” by the wonderful glass artist Yukito Nishinaka. “Eternal Affinity” is a unique piece of artwork created and located at the entrance of the Honen-in Temple in Kyoto, which has been in existence for over 340 years. Nishinaka’s installation is…

4
Sep '23
Auberge Tokito in Tachikawa

Auberge Tokito in Tachikawa

Auberge Tokito in Tachikawa

Upon entering Auberge Tokito in Tachikawa, just 45 minutes from Tokyo, you are transported to an exclusive and serene oasis. The stunning architecture and interior design, created by renowned Japanese architect and designer Shinichiro Ogata, offer a modern take on the traditional Japanese ryokan. In keeping with the ryokan tradition, all…

4
Sep '23
Hyotei

Hyotei

Hyotei

Hyoteiis a traditional kaiseki restaurant located at the entrance of Nanzen-ji Temple in Kyoto. It also boasts 3 Michelin stars. Crossing the doorstep of Hyotei is like traveling back in time. The restaurant has been owned and operated by the same family for 450 years, with the current chef-owner, Yoshihiro…

4
Sep '23
Soba cutting by master Kenji Osame at Soba Osame, one of the best soba masters in Tokyo at the moment

Soba cutting by master Kenji Osame at Soba Osame, one of the best soba masters in Tokyo at the moment

Soba cutting by master Kenji Osame at Soba Osame, one of the best soba masters in Tokyo at the moment

Soba noodles is a staple food originating from the Edo period and one of my favourites in Japanese cuisine. During this period, it was considered a cheap and fast food that was enjoyed by people of all social classes. Made of buckwheat, Soba noodles are often served with a dipping…

10
Aug '23
Seven Days in Japan

Seven Days in Japan

Seven Days in Japan

If you’ve ever had the good fortune to visit Japan, you’ll doubtless have been left with the same wealth of feeling I have, as I write from my home in London. The chaotic modernity of Tokyo versus the historical richness of Kyoto, to the Idyllic countryside, kind gestures of the…

20
Jul '23
The Allure and Versatility of Japanese Rice

The Allure and Versatility of Japanese Rice

The Allure and Versatility of Japanese Rice

More than a staple food, rice is a way of life in Japan. From a baby’s first solid food, in the form of a soft rice porridge, to the national beverage: saké made from fermented rice, consumed in bars and restaurants throughout the country, rice lies at the culinary and…

20
Feb '23
Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe. Ingredients: • 250g wild farm T65 or breads flour• Rice flour 13g• Hot water 13g• 15g granulated sugar• 4g salt• 5g instant…

19
Feb '23
Takahashi

Takahashi

Takahashi

One of my best discoveries recently is 8 places sushi-ya in Wimbledon Takahashi, run by a husband and a wife team. Before moving to London, Nobuhisa Takahashi worked at a kaiseki restaurant in Japan as well as Nobu Tokyo, where he acquired great skills for both, sushi and Japanese fine dining.…

27
Aug '22