• Kitera

    There are a number of theories about the invention of soy sauce but at least one legend has it that tamari soy sauce was invented in Wakayama, the prefecture at the tip of the Kii peninsula, south of Kyoto. Tamari, which is a specifically Japanese soy sauce, is made almost entirely from soy bean. The story goes that Kakushin, a Zen Buddhist priest who had traveled to the Kinzanji, or the Temple of the Golden Mountain, in China, returned not… Read more »

  • Crab

    There are certain things any self-respecting foodie in Japan needs to eat when in season – bamboo shoot in the spring, hamo (daggertooth pike conger) in the summer, matsutake (pine mushroom) in the autumn, and in the winter it would have to be crab. Although I do not consider myself a fanatical foodie, I had the good fortune this winter to be served specimens of some of the highest-grade crab in Japan, not once, but twice. The first crab came… Read more »

  • Sukiyabashi Jiro

    Jiro Ono rolled the rice in the palm of his hand and slipped a slice of fish on to the vinegared mounds, wordlessly working his trade behind the counter. His eyes darted quickly from one customer to another, keeping tabs on how they were progressing with their meal. As soon as he saw an empty plate, the grand sushi master would promptly place the next course of sushi on it, quietly urging diners to eat up, leaving hardly a moment… Read more »

  • Les Creations de Narisawa

    Hidden from street view behind an imposing silvery office building, Narisawa, which has three stars from Michelin, is unassuming. Featuring very little other than walls in plain white and dark wood, the décor is not merely minimalist, it is stark. But what is lacking in atmospheric embellishment is more than made up for by the beauty of the food served. It is not for nothing that chef, Yoshihiro Narisawa, once called his restaurant “Les Creations de Narisawa.” Upon being seated,… Read more »