Japan: Tokyo / page 3 of 11
50 best Tokyo sushi restaurants (Tabelog.com)

50 best Tokyo sushi restaurants (Tabelog.com)

50 best Tokyo sushi restaurants (Tabelog.com)

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…

14
Jan '16
The Soft Power of Japanese Gastronomy

The Soft Power of Japanese Gastronomy

The Soft Power of Japanese Gastronomy

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 come into your mind ? A glistening red and white striped prawn draped over a wedge of vinegared rice?…

23
Nov '15
50 best Tokyo sushi restaurants according to Tabelog.com users

50 best Tokyo sushi restaurants according to Tabelog.com users

50 best Tokyo sushi restaurants according to Tabelog.com users

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)…

9
Sep '15
Photo report from Hiyama

Photo report from Hiyama

Photo report from Hiyama

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, Tokyo,tel. 03-3666-2901 …

17
May '15
Jumbo yakiniku

Jumbo yakiniku

Jumbo yakiniku

Yakiniku or “grilled meat” is the simplest way to enjoy beef in Japan. Small bites or thin slices of various parts of beef (and sometimes pork) are grilled on a griddle over woodfire or gas. The job of grilling is usually done by guests themselves, so the experience can…

13
May '15
On Sushi Kanesaka & dining in Tokyo

On Sushi Kanesaka & dining in Tokyo

On Sushi Kanesaka & dining in Tokyo

I have special sentiments for Sushi Kanesaka as it was one of the first fine sushi shops I’ve been in Tokyo. When I started travelling there for eating, food tourism, how we know it, was still in its infancy phase in Japan. Things began to change…

12
May '15
Sushi Tokami

Sushi Tokami

Sushi Tokami

Aside from my usual Tokyo sushi spots like Harutaka , this time I was after sushi shops I’ve never been before. I’ve posted already about the exellent Sushi-ya, which quality and chef’s skills wise reminded me greatly of the great Sushi Saito. Now it’s the turn of Tokami.…

10
May '15
Sushi-ya

Sushi-ya

Sushi-ya

28 year old Takao Ishiyama is the new darling of bloggers, instagramers and Tokyo sushi connaisseurs. His 8 seat sushi shop in Ginza is called Sushi-ya, which literally means “sushi shop” in Japanese. Apparently Ishiyama-san used to work at Kanesaka and Saito, thus you can experience the same sushi making…

2
May '15
7 chome Kyoboshi: tempura that has no equals

7 chome Kyoboshi: tempura that has no equals

7 chome Kyoboshi: tempura that has no equals

Before I move on to all the new sushi shops I visited in Tokyo, I just have to share these few images from 7 chome Kyoboshi (see the full review here). Until recently it was the only tempura restaurant in the world to hold 3 Michelin stars, but this year…

21
Apr '15
Images from Ginza Hirayama steakhouse

Images from Ginza Hirayama steakhouse

Images from Ginza Hirayama steakhouse

Ginza Hirayama‘s 33 year old chef-owner Hirayama-san used to work at the famous “introduction only” steakhouse Kawamura. The beef he used that day was tenderloin from Miyazaki, but you could also have sirloin if you are really into super marbled beef. The major difference betweeen Kawamura and Hirayama is that…

18
Apr '15