Topic: All things Japan / page 17 of 23
Teppanyaki at Ukai-tei Omotesando

Teppanyaki at Ukai-tei Omotesando

Teppanyaki at Ukai-tei Omotesando

Nowhere in the world you can have such excellent beef as in Japan. Wagyu (which literally means “Japanese beef” ) can be so marbled and fatty that if you go for the highest grade beef you might feel as if you are eating foie gras or pure fat. (So my…

12
May '13
Modern kaiseki at Hoshinoya ryokan

Modern kaiseki at Hoshinoya ryokan

Modern kaiseki at Hoshinoya ryokan

Sometimes you need to travel to another side of the world to get answers to your questions. And the question I’ve been asking myself was – what had happened to Umu, my favorite Japanese restaurant in London, which has changed for the worse ever since it’s head chef, Ichiro Kubota…

6
May '13
Tea ceremony at Happo-en gardens

Tea ceremony at Happo-en gardens

Tea ceremony at Happo-en gardens

Some images from the tea ceremony at Happo-en gardens in Tokyo, a complex and sophisticated centuries old ritual where each gesture has a meaning.

6
May '13
A beginner’s guide to high-end sushi restaurants in Tokyo

A beginner’s guide to high-end sushi restaurants in Tokyo

A beginner’s guide to high-end sushi restaurants in Tokyo

This little “guide” is based on my dining experiences at some of the best sushi restaurants in Tokyo over the last 5 years. It might sound simplistic to Tokyoites, but hopefully useful for those who have never been to this fantastic city! One thing you should know before going to…

1
May '13
Bringing home the melon

Bringing home the melon

Bringing home the melon

So this is how the precious musk melon from Senbikiya Tokyo store looked when sliced. This one cost me around 80 €, while the most expensive musk melon at the shop that day was over 160 €! As exciting as opening a Christian Dior shoe box 😉

30
Apr '13
Sushi Dai

Sushi Dai

Sushi Dai

One of the biggest pleasures of travelling is the wonderful people you might come across. American-Japanese Yukari Sakamoto is a sommelier, a chef and an author of a book called Food Sake Tokyo. We did the Tsukiji tour together – Yukari’s knowledge of Japanese products and cuisine is just incredible.…

21
Apr '13
Modern kaiseki at Den

Modern kaiseki at Den

Modern kaiseki at Den

You don’t need to feel as if you are dining at a temple is the motto of Zaiyu Hasegawa, the chef of a modern kaiseki restaurant called Den (2-2-32 Kandajinbocho, Chiyoda-ku, Tokyo; tel.03-3222-3978 ). His “counter” restaurant has 2 Michelin stars and ranks very high on the Japanese language site…

20
Apr '13
Miyakozushi

Miyakozushi

Miyakozushi

This time I’ve also revisited Miyako sushi (or Miyakozushi, 4th best sushi restaurant on the tabelog.com site) which for me is probably the favourite from all the high-end sushi-yas in Tokyo at the moment. Sugita san has this rare ability, even among the best sushi chefs, to bring out the…

19
Apr '13
Sushi Saito revisited

Sushi Saito revisited

Sushi Saito revisited

Despite of its popularity and fame (3 Michelin stars and number one on the Japanese language restaurants rating site tabelog.com), Sushi Saito is still one of the most exclusive sushi shops in Tokyo. How could it be otherwise? There are only six places at the counter and even when you…

18
Apr '13
Luxury fruit

Luxury fruit

Luxury fruit

The continuous search for perfection is strongly embedded in Japanese culture and mentality. Japanese don’t compromise when quality is concerned, whether it’s service at your hotel, cleanliness of Tokyo streets or quality of the Japanese products. Nowhere in the world, you will find such amazing products as in Japan, but…

18
Apr '13