japanesecuisine Archives - Page 4 of 5

Ma-suya – a Salty Heaven in Azabu Juban

Posted 02/28/2017 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 »

Ryan – a trendy soba restaurant in Shibuya

Posted 01/01/2017 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 »

Shodoshima – a Scenic Sanctuary in the Inland Sea

Posted 12/08/2016 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 »

Chojuan – Eating Soba Noodles in Style

Posted 11/01/2016 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 »

Azumino

Posted 10/24/2016 by Michiyo Nakamoto

The man from the bicycle shop was standing at the street corner waiting for the lights to change, when he saw us waving energetically in his direction. He was clearly puzzled by our outbursts of greeting, but nonetheless smiled broadly and waved back enthusiastically, arms flapping in the air. We had actually been waving to friends walking a fair distance behind him who had not noticed our presence across the street. Soon enough the traffic lights changed, the misunderstanding was… Read more »

Ginza Honokawa

Posted 09/13/2016 by Michiyo Nakamoto

Just a few blocks behind Tokyo’s Imperial Hotel is a cluster of eateries by the train tracks and highway in a thoroughfare known, fittingly, as Korido-gai, or Corridor Road. The pizza, seafood, grilled chicken and countless other joints crammed together along Korido-gai are mostly cheap and cheerful watering holes where salarymen take refuge after a day’s work. One notable exception is Honokawa, a Japanese restaurant with its roots in Osaka serving Kansai-style Japanese cuisine, which is generally lighter and more subtle in… Read more »

Shirosaka – a Japanese restaurant with a difference

Posted 07/06/2016 by Michiyo Nakamoto

Ever since the world woke up to the delights of Japanese cuisine, many western chefs have begun incorporating Japanese ingredients and ways of preparing food into their own cooking. It is no longer surprising to find wasabi, dashi (bonito stock) or yuzu (tangy citrus) in dishes served by creative French or Scandinavian chefs or to find sushi-like offerings on the menus of decidedly western food establishments. The affection has been mutual, with more Japanese chefs, particularly those who have worked… Read more »

Akasaka Toda

Posted 06/25/2016 by Michiyo Nakamoto

The first thing that strikes you on descending the staircase to Akasaka Toda, tucked down a vibrant sidestreet in the entertainment and business district of Akasaka, is a feeling of comfort. The soft lamp light and the understated entrance live up to the restaurant’s simple but well appointed premises, spread over a series of koshitsu, or private rooms, with tables seating from 4 people up to larger groups of 10 or more. Shigenao Toda is a low-key chef and now restaurateur… Read more »

Trekking in the Forests of Yakushima

Posted 06/07/2016 by Michiyo Nakamoto

Even when our car drove up right beside them, the two monkeys sitting on the side of the road pretended to ignore us. The larger one continued to pick fleas off her smaller companion as she cast a surreptitious look our way. But on the whole the monkeys seemed untroubled by our presence. “It’s a mother and child,” our guide informed us. “Monkeys on the island don’t bother people because we don’t feed them,” was his explanation for the animals’… Read more »

Eclectic Japanese cuisine at Kafuka

Posted 05/01/2016 by Michiyo Nakamoto

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 »

The Slow-Paced Charm of Nara

Posted 04/10/2016 by Michiyo Nakamoto

Nara, the ancient capital of Japan, is the Yin to Kyoto’s Yang. While Kyoto abounds with grand temples and flamboyant shrines aimed originally at flaunting the wealth and power of the lords and monks that ruled the day, Nara is a quieter, more relaxed and down-to-earth city, perfect for weaving your way through back alleys on a rented bike or taking a leisurely stroll through the old part of town, known as Naramachi. Nara certainly has its share of tourists,… Read more »

Fruit-Flavored Soy Sauce

Posted 03/07/2016 by Michiyo Nakamoto

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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