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Café California – a French-Japanese collaboration

Posted by Michiyo Nakamoto

At the risk of sounding slightly elitist, I must confess that I see hotel restaurants as places to be avoided. This is not only because hotel restaurants tend to be overpriced, they often serve uninspired food in anodyne surroundings. Only if I am staying overnight in unfamiliar territory and am desperate for a bite before retiring for the day, or need a foolproof meeting place, do I take the “easy option” of dining in-house. So, I was pleasantly surprised when… Read more »

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A Tofu Education at Kamakura Atelier

Posted by Roisin Inglesby

Home cooking in Tokyo is a challenge for many expats. Faced with small kitchens, unfamiliar foodstuffs, indecipherable labels, inexplicably expensive groceries, alien ovens, a culture which prioritizes eating out over entertaining at home, and a bountiful array of excellent and inexpensive restaurants, most foreigners in Japan dine out far more often than they would elsewhere. In my case, being an inexperienced and somewhat talentless cook adds to my reluctance to be adventurous in my pocket-sized Japanese kitchen. However, I also… Read more »

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Hakone – a Mountain Refuge for Weary Urbanites

Posted by Michiyo Nakamoto

The mountain resort of Hakone is to Tokyoites what Long Island is to New Yorkers – a tranquil refuge for work-weary urbanites in need of physical and spiritual restoration. Just a two-hour drive from the Japanese capital, Hakone is celebrated for its panoramic views, therapeutic hot-spring baths, diverse cultural institutions and abundance of luxurious accommodations – although its range of more modest inns, hostels and day-visit baths also makes it a popular choice for those on tighter budgets. In past… Read more »

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We are the Farm – an organic restaurant run by farmers

Posted by Michiyo Nakamoto

There has been a flurry of building activity this past year in Tokyo’s Azabu Jyuban neighborhood, where long-time mom-and-pop stores have been steadily replaced by flashier outfits. But it is not just the small, family-run businesses that are being pushed out – in the past year, one of the few, local supermarkets in the area was replaced by upscale French frozen and organic foods stores and a Tully’s coffee shop turned into a Dean and Deluca outlet. Among the more… Read more »

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Maru Aoyama – izakaya comfort with kaiseki roots

Posted by Gwen Robinson

Tucked away on a side street off Aoyama-dori, a few blocks from Omotesando subway station, Maru is a rare combination of casual yet sophisticated dining, serving high quality izakaya or bistro fare with a refined kaiseki, or haute cuisine sensibility. We discovered Maru and its warm, stylish basement premises well over a decade ago, and have kept returning over the years. While its style in both food and presentation is consistently high, the most surprising thing about this chic yet… Read more »

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Jinya – Home to Totoro's Tree

Posted by Michiyo Nakamoto

Tokyoites in need of a break from the hustle and bustle of city life usually head to the hot springs and scenic comforts of Hakone or Izu, which are within easy reach of the megalopolis by car or train. But relatively few of them may know that there is an onsen, or hot spring town, which is even closer to Tokyo than either of the city’s best-known getaway sanctuaries. Tsurumaki Onsen is a small town in Kanagawa prefecture, which has… Read more »

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Jinya – Home to Totoro’s Tree

Posted by Michiyo Nakamoto

Tokyoites in need of a break from the hustle and bustle of city life usually head to the hot springs and scenic comforts of Hakone or Izu, which are within easy reach of the megalopolis by car or train. But relatively few of them may know that there is an onsen, or hot spring town, which is even closer to Tokyo than either of the city’s best-known getaway sanctuaries. Tsurumaki Onsen is a small town in Kanagawa prefecture, which has… Read more »

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Il Ghiottone – Italian cuisine with a Japanese twist

Posted by Michiyo Nakamoto

When I was growing up, going out for Italian food in Tokyo basically meant going for pizza. But in the decades since, Japanese chefs have taken Italian cuisine to a different level — not only in terms of variety and quality but also in presentation. These days, you can find top-notch Italian restaurants in most major Tokyo neighborhoods, some boasting one or more stars from Michelin. Meanwhile, the standard pizzerias of yesteryear in Japan these days offer not just classic… Read more »

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Ma-suya – a Salty Heaven in Azabu Juban

Posted by Fran Kuzui

I used to wonder about my salt obsessed friends. Why didn’t they worry about high blood pressure and hypertension? Instead, there didn’t seem to be a meal during which they didn’t fret over which salt to best lavish on what. And then, it happened to me. It began with flakes, progressed to powdered varieties; pink, crystal forms from far-away lands; deep sea — including the widely-revered Maldon flakes; and eventually, a romance with more exotic flavors such as truffle infused… Read more »

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Ryan – a trendy soba restaurant in Shibuya

Posted by Michiyo Nakamoto

Shibuya, with its blaring signs, constant traffic clamor and frenetic crowds is not usually the first neighborhood I think of when looking for a place to have a satisfying meal in a pleasant environment. But recently, I have had good reason to head there not once, but twice, for both lunch and dinner – the improbably named Ryan. Situated on a side street just off Miyamasuzaka, an avenue which winds its way uphill from Shibuya station towards Aoyama, Ryan is… Read more »

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Shodoshima – a Scenic Sanctuary in the Inland Sea

Posted by Michiyo Nakamoto

The trees along the mountaintops were just beginning to show hints of autumnal gold and vermillion, the villages dotting the narrow road that wound its way inland from the coast were deserted, and everything seemed as one would have expected on a secluded island long after the summer crowds had gone. But Shodoshima, a small island in the Seto Inland Sea off the southwest coast of Japan’s main island, Honshu, turned out to hold a few surprises when we visited… Read more »

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Chojuan – Eating Soba Noodles in Style

Posted by Michiyo Nakamoto

Soba noodles, which are made of buckwheat, have been a favorite fast-food meal of busy Tokyoites ever since the early days of the bustling capital, in the 17th and 18th centuries, when it was still known as Edo. Today, time-pressed diners in Tokyo can still duck into one of many soba stands found all over the city, slurp their noodles at the counter and be gone within minutes. But those who prefer to eat their soba in a more relaxed… Read more »