One of the countless ways to cook beef in Japan is yakiniku. Probably originally from Korea, now it’s a fun and convivial way not only to eat, but also to share the experience with others. Chef-owner Kentaro Nakahara is quite a celebrity among the local and foreign yakiniku barbecue lovers.…

Suzue, 2 Michelin stars and currently number one in Kyoto on tabelog.com is a traditional kaiseki restaurant serving very minimally prepared dishes from the best seasonal ingredients. Even if I loved my past meals at Matsukawa and Ishikawa in Tokyo, I’ve always found kaiseki flavours a little too bland and…

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…

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…

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…

Tabelog.com has launched its English version last spring. You can see the whole list here. I guess, this is the last time I compile this list. Enjoy! Sushi Saito (3 Michelin stars) tabelog.com/tokyo/A1308/A130802/13015251/ Sushi Sho tabelog.com/tokyo/A1309/A130902/13000852/ Harutaka (2 Michelin stars) tabelog.com/tokyo/A1301/A130103/13032283/ Mitani tabelog.com/tokyo/A1309/A130902/13042204/ Miyakozushi tabelog.com/tokyo/A1302/A130204/13018162/ Sushi Tokami (1 Michelin star)…

Photos from one Michelin starred sukiyaki (hot pot) restaurant in Tokyo Nihonbashi. It’s been operating since 1935 and must be one of the oldest beef restaurants in Tokyo. Hiyama 2-5-1 Nihonbashiningyocho, Chuo-ku, TokyoTel. 03-3666-2901hiyama-gr.com