I first read about Tempura Matsu in Matt Goulding’s book “Rice Noodle Fish“, an excellent study on the Japanese food world and culture. Different than the name suggests, Tempura Matsu is not solely serving tempura, but modern kaiseki from the most incredible ingredients one might outsource in Japan. The second…

The market of all the markets, the largest fish market in the world is coming to the end. Or at least in the form how we know it. On November 7th 2016 Tsukiji market will officially open in its new location, where tourists will be no longer allowed to browse…

What do Tokyo’s top steakhouses such as Shima, introduction only Kawamura and Ginza Hirayama have in common? Their chefs all come from Yutaka in Kyoto (1 Michelin star), now second generation steakhouse run by its founder’s son Mamoru Takada. Thus, the formula of these four über steakhouses is similar. French…

Forget about the infamous Jiro Ono and his 30 minute sushi omakase, the most wanted sushi shop reservation in Tokyo not only among foreign, but also Japanese sushi connaisseurs is at Sushi Saito. My first time at Sushi Saito was in 2011 when it was still located in a garage near…

No matter how many times I’ve visited Japan, it never ceases to amaze me. My two-week trip is approaching the end and now all I am left with are memories and thousands of pictures which I am going to post here, I promise! Meanwhile, see my Instagram for the latest…

While preparing my trip to Tokyo this spring, I couldn’t resist compiling the 50 best list once again. Some notable changes since last September – Hatsunezushi climbed from 40th to 2nd place, while Miyakozushi’s Sugita Taka-aki has reopened in the new location and is 22nd best in Tokyo at the…

Something unimaginable just few years ago, Paris has turned into one of the best destinations for authentic Edo-mae style sushi outside of Japan. ( in fact, for modern Japanese cuisine as well). Opened just one month ago, Sushi-B is the latest high-end sushi-ya opening and 4th proper, Tokyo style counter…

Images from 3 Michelin starred Sushi Shikon, the Hong Kongese branch of Sushi Yoshitake in Tokyo. Although the recreation of the original “Ginza sushi experience” will always remain a “recreation”, the quality of the products ( which are flown daily from Japan) and the skills of the chefs were definitely…

Tenkun Ryugin is the spin-off of the famous 3 Michelin starred Ryugin in Tokyo (read about it here). Usually I don’t expect much from restaurant branches (especially when the main chef is not even there), but Ryugin Hong Kong was as phenomenal as the original restaurant. Plus, the view from…

Below is a slightly modified and adapted to my blog presentation I gave at “Made in Japan” conference in Vilnius on October 24 2015. When you think of Japanese food, what comes into your mind? A glistening red and white striped prawn draped over a wedge of vinegared rice? Or…