Topic: All things Japan
Culinary Journeys brings Japan’s finest cuisine to Europe

Culinary Journeys brings Japan’s finest cuisine to Europe

Culinary Journeys brings Japan’s finest cuisine to Europe

There is an irony about Japanese cuisine: it is ubiquitous but at the same it’s one of the least-understood of the world’s great gastronomic cultures. Sushi is easily available from Norwich to Novosibirsk, but finding real Japanese cuisine is very difficult. Culinary Journeys events in collaboration with All Nippon Airways…

3
Mar
Yoshinori Ishii and his "fish and chips" revolution

Yoshinori Ishii and his "fish and chips" revolution

Yoshinori Ishii and his "fish and chips" revolution

Imagine a simple technique, all in the twist of a wire. A technique with the potential to revolutionise fishing in the Western world. Dubbed Ikejime in Japanese, this method for slaughtering fish more ethically could also lead to a change in expectations of how fish meat should taste and age.…

23
Oct '18
Mitsuhiro Araki: the sushi master who “climbed Mount Everest”

Mitsuhiro Araki: the sushi master who “climbed Mount Everest”

Mitsuhiro Araki: the sushi master who “climbed Mount Everest”

I had been curious to interview Mitsuhiro Araki ever since learning he had given up his 3 Michelin stars in Tokyo and moved to London, only to regain them all just three years later. What does it take to give up all and start all over again from scratch on…

6
Apr '18
17th-generation tea master Fuyuko Kobori

17th-generation tea master Fuyuko Kobori

17th-generation tea master Fuyuko Kobori

If you have ever witnessed a Japanese tea ceremony, then you know that it is a very special event. Unfortunately, many Westerners think the ceremony is just a fancy way to drink tea. As Fuyuko Kobori, a 17th-generation tea master and one of the rare women to attain this position…

27
Feb '18
Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

Kouji Kimura: the genius of extreme fish aging

“As fresh as it can be” is one of the most common pre-conceptions about sushi. Sushi masters in Tokyo have the world’s greatest seafood market to buy their fish, but often, depending on the fish or seafood they would mature it before serving to their guests. Yet few of the…

23
Feb '18
The last king of tuna, Mr Yamaguchi

The last king of tuna, Mr Yamaguchi

The last king of tuna, Mr Yamaguchi

Many thanks to Mrs Mimi Kobayashi, my “fixer” and interpreter, who made this interview happen. Mimi-san can be your best guide in Tokyo! https://www.instagram.com/kobayashimimi2/ Yukitaka Yamaguchi is, without any doubts, a very important man at Tsukiji market and one of the most fascinating people I’ve ever met in Tokyo. If…

26
Nov '17
Hoshinoya Tokyo: a ryokan in the city

Hoshinoya Tokyo: a ryokan in the city

Hoshinoya Tokyo: a ryokan in the city

I first discovered Hoshino Resorts’ riverside Hoshinoya Kyoto a few years ago while filming “Foodies: the culinary jet set” documentary. Set in a century-old renovated villa against the backdrop of Arashiyama district’s leafy forests, this updated ryokan (guesthouse) is a haven of peace and traditional Japanese hospitality. Since then, I…

8
Nov '17
Été by Natsuko Shoji

Été by Natsuko Shoji

Été by Natsuko Shoji

On my last trip to Japan, I had the rare opportunity to dine at été, the invitation-only restaurant owned by Natsuko Shoji, a young and talented Japanese chef. I discovered her on social media through colorful snapshots of her cakes, which are inspired by iconic fashion accessories like the quilted…

7
Nov '17
50 best sushi-yas in Tokyo according to Tabelog users 08/11

50 best sushi-yas in Tokyo according to Tabelog users 08/11

50 best sushi-yas in Tokyo according to Tabelog users 08/11

Saito tabelog.com/en/tokyo/A1308/A130802/13015251/ Sugita tabelog.com/en/tokyo/A1302/A130204/13018162/ Mitani tabelog.com/en/tokyo/A1309/A130902/13042204/ Sukiyabashi Jiro tabelog.com/en/tokyo/A1301/A130101/13002260/ Hashiguchi tabelog.com/en/tokyo/A1308/A130801/13134517/ Hatsunezushi tabelog.com/en/tokyo/A1315/A131503/13017742/ Amamoto tabelog.com/en/tokyo/A1314/A131401/13196420/ Arai tabelog.com/en/tokyo/A1301/A130101/13188186/ Sawada tabelog.com/en/tokyo/A1301/A130101/13001043/ Sushi Sho tabelog.com/en/tokyo/A1309/A130902/13000852/ Kimura tabelog.com/en/tokyo/A1317/A131708/13026584/ Harutaka tabelog.com/en/tokyo/A1301/A130103/13032283/ Kiyota tabelog.com/en/tokyo/A1301/A130101/13070238/ Ichikawa tabelog.com/en/tokyo/A1317/A131715/13140619/ Sushi Sho Saito tabelog.com/en/tokyo/A1308/A130801/13023988/ Daisan Harumisushi tabelog.com/en/tokyo/A1301/A130103/13002140/ Takamitsu tabelog.com/en/tokyo/A1317/A131701/13128483/ Tokami tabelog.com/en/tokyo/A1301/A130103/13155234/ Namba tabelog.com/en/tokyo/A1319/A131905/13127515/ Miyaba tabelog.com/en/tokyo/A1314/A131401/13019499/ Sushi Yoshitake tabelog.com/en/tokyo/A1301/A130103/13024076/ Takumi Shingo…

11
Aug '17
Ginza Onodera and best sushi-yas, etc…

Ginza Onodera and best sushi-yas, etc…

Ginza Onodera and best sushi-yas, etc…

Umami flavor is key in Japanese cooking and the reason why it is so oishi. One of the historical explanations could be that because for many years before Meiji restoration four legged animals meat had been forbidden, Japanese cooks had to develop other ways to bring out umami. Necessity is…

8
Aug '17