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Eclectic Japanese cuisine at Kafuka

It is unusual for japonica to write twice about the same restaurant but Kafuka deserves a follow-up. We recently managed to secure seats there at short notice, and were rewarded with an eclectic meal that was both impressive and entertaining. Chef Ito, who greeted us with a friendly smile and a warm “konbanwa,” or “good evening,” served a tasting menu of creative dishes and comfort food that was a steal at Y6,000. From where we sat at the counter, we were… Read more »

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Fruit-Flavored Soy Sauce

Shoyu, or soy sauce, is an essential seasoning in Japanese cuisine that has found a place on tables around the world together with popular Japanese dishes, ranging from sushi and tempura to teppanyaki. But even with the growing eclecticism of contemporary cooking, which has encouraged creative chefs from San Francisco to Stockholm to experiment with Japanese ingredients such as wasabi (Japanese horseradish) and yuzu (Japanese citron), it is still rare to find shoyu or shoyu-based seasonings in western-style meals. Toshihiko… Read more »

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Kodaiji Wakuden

It takes some nerve to start a restaurant business in Kyoto, particularly if you are an outsider. As home to Japan’s imperial court and nobility for over 1,200 years, Kyoto is also the birthplace of Kyo-kaiseki, an elaborate, multi-course meal widely considered the pinnacle of Japanese haute cuisine. What’s more, the people of Kyoto who see themselves as the ultimate arbiters of culinary sophistication, are notoriously dismissive of those who hail from anywhere else. So, it must have been a… Read more »

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Kyoaji – a Taste of Kyoto Kaiseki in Central Tokyo

It is regularly voted the best Japanese restaurant in Tokyo. The proprietor is a legendary chef, who inspires adulation among his loyal fans. As one of an exclusive community of “ichigen-san okotowari” (or “introduction required”) restaurants, foodies, both foreign and Japanese, agonize over how to secure a seat there. But there is nothing grand about Kyoaji, even though it is arguably one of Tokyo’s most highly regarded kaiseki restaurants and, undeniably, one of the most difficult to get into. In… Read more »

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Cooking with Elizabeth Ando

The problem was, the egg mixture just wasn’t cooperating. I was standing in Elizabeth Ando’s highly organized and functional kitchen, a square frying pan in one hand and long cooking chopsticks in the other, trying to make tamagoyaki, or Japanese rolled egg omelet. It is, at first sight, a fairly simple-looking omelet, sometimes with flecks of aonori (dried green seaweed) mixed in with the egg and sometimes with nori (dried seaweed) sandwiched in between the layers of egg, which is… Read more »