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Shirosaka – a Japanese restaurant with a difference

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 »

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Akasaka Toda

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 »

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A Taste of Fukui in Aoyama – Bouyourou

Fukui prefecture, on Japan’s west-central coast , is one of those places that conjures up images of rough oceans, rugged cliffs and punishing winter weather. Sandwiched between its more famous neighbors – to the south, Kyoto prefecture, and to the north, Ishikawa prefecture – Fukui seems to have little going for it, except for the bounty of its moderately long coastline, which stretches 400 kilometers along the Sea of Japan. The waters off the coast of Fukui are rich in… Read more »