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Naomi Pollock’s Favorite Things

Posted by Michiyo Nakamoto

Where do you live and why do you choose to live there? We no longer live in Japan but over the course of our multi-year stay, we lived in different parts of Tokyo: Shimouma, Nanpeidai, Moto Azabu, Minami Azabu and, finally, Minami Aoyama. After bedding down in low-scale apartment buildings, we opted for a high-rise for our last hurrah. As an architect, I probably would have protested the construction of our building. But our views of Tokyo Tower and, especially,… Read more »

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Naomi Pollock's Favorite Things

Posted by Michiyo Nakamoto

Where do you live and why do you choose to live there? We no longer live in Japan but over the course of our multi-year stay, we lived in different parts of Tokyo: Shimouma, Nanpeidai, Moto Azabu, Minami Azabu and, finally, Minami Aoyama. After bedding down in low-scale apartment buildings, we opted for a high-rise for our last hurrah. As an architect, I probably would have protested the construction of our building. But our views of Tokyo Tower and, especially,… Read more »

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Yoshizawa – Refined Kaiseki in the Heart of Roppongi

Posted by Michiyo Nakamoto

The minute we stepped through the traditional wood and stone entrance to Yoshizawa we were spirited away from the contemporary minimalism of Roppongi Hills, where this acclaimed Japanese restaurant is located, into a serene world of sliding doors and aromatic incense.  As we were led to our seats along a narrow, paved corridor flanked by private rooms behind sliding doors and latticed shoji screens, we could almost pretend we were walking along a pathway in 18th century Kyoto. We had… Read more »

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Innovative Kaiseki at Waketokuyama

Posted by Michiyo Nakamoto

In a video created by the Onigiri Society, a non-profit that disseminates information on Japanese rice balls, Hiromitsu Nozaki, the chef proprietor of Japanese restaurant Waketokuyama, http://japonica.info/waketokuyama-refined-japanese-cuisine-in-elegant-surroundings/ talks about his love of rice and, particularly, of onigiri rice balls. He reminisces about coming home from school and finding huge onigiri in the cabinet, which his mother had made for him as a snack. For Nozaki, those rice balls were full of his mother’s love for him. Such memories and the clear… Read more »

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Autumn in Kyoto Offers a Feast of Colors and Seasonal Dishes

Posted by Michiyo Nakamoto

Autumn is one of the best times to enjoy Kyoto in all its glory. The weather is generally mild and the city’s historic temple grounds and gardens are transformed into a kaleidoscope of fiery autumnal colors. It is also the season to sample some of Japanese cuisine’s most beloved ingredients, such as matsutake mushrooms, It is impossible to predict when nature will perform its magic on the maples, gingko and beech trees that adorn Kyoto’s famous architectural sites and surrounding… Read more »

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An unexpected gourmet night in Hiroshima: Nikai Sasaki

Posted by Michiyo Nakamoto

The name Hiroshima means different things to different people. For most foreigners, the name of this medium-sized city in southwestern Japan immediately evokes images of the devastation caused by the atomic bomb in World War II. To baseball fans in Japan, the name brings to mind the beloved local team, the Hiroshima Carp. And for car buffs, it is the birthplace of Mazda and its legendary rotary engine. One thing the name Hiroshima does not usually bring to mind –… Read more »

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How the Pandemic Threatens Japan's Culinary Culture

Posted by Michiyo Nakamoto

TOKYO — Hanasato, a high-end Japanese restaurant housed in a sprawling mansion surrounded by lush gardens, has been serving traditional multi-course kaiseki cuisine in the suburbs of Yokohama for decades. But on July 19, Hanasato welcomed diners for the last time, ending its 40-year history as a purveyor of traditional Japanese fine dining. Hanasato’s decision to close its doors follows in the footsteps of Tokyo Mimiu, a Japanese restaurant famous for its udon sukiyaki, which closed its six restaurants in… Read more »

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How the Pandemic Threatens Japan’s Culinary Culture

Posted by Michiyo Nakamoto

TOKYO — Hanasato, a high-end Japanese restaurant housed in a sprawling mansion surrounded by lush gardens, has been serving traditional multi-course kaiseki cuisine in the suburbs of Yokohama for decades. But on July 19, Hanasato welcomed diners for the last time, ending its 40-year history as a purveyor of traditional Japanese fine dining. Hanasato’s decision to close its doors follows in the footsteps of Tokyo Mimiu, a Japanese restaurant famous for its udon sukiyaki, which closed its six restaurants in… Read more »

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Tenoshima – Contemporary Japanese Cuisine in a Relaxed Atmosphere

Posted by Michiyo Nakamoto

The casual, stylish atmosphere and friendliness of the staff mask a seriousness and dedication to a mission of modernizing Japanese haute cuisine that is at the core of Tenoshima, a promising, newish kaiseki-style restaurant in Aoyama. On meeting the affable chef and co-proprietor, Ryohei Hayashi, it is hard to imagine that such a seemingly easy-going person could have spent many years training at one of Japan’s most prominent kaiseki restaurants under the grueling tutelage of proprietor chef Yoshihiro Murata.  In… Read more »

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Farewell Aoyama Maru, Hello Maru Bengara

Posted by Gwen Robinson

It’s sad when an outstanding restaurant closes its doors. Such is the case of  Aoyama Maru, one of our favorite Tokyo eateries for relaxed yet high quality dining that combines contemporary twists with traditional kaiseki or haute cuisine concepts, at remarkably reasonable prices. After 15 years in its warm, stylish basement premises off Aoyama Dori, Maru is closing due to building renovation. Owner and executive chef, Keiji Mori says he plans to reopen next year in a new location. But… Read more »

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Mamianazaka Honoka – Traditional Cuisine Meets Contemporary Cool in Azabu

Posted by Michiyo Nakamoto

Tokyo has no shortage of high-end restaurants but sometimes a simple meal of sophisticated but unpretentious dishes served in stylish yet comfortable surroundings is preferable to an elaborate multi-course kaiseki meal, meticulously prepared and painstakingly presented. So, it was a great joy to discover Mamianazaka Honoka, a Japanese restaurant tucked away in a residential neighborhood in Higashi-Azabu. In a reminder of what the area used to be like, the unwieldy name literally translates as badger hole. Honoka is hidden from street… Read more »

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Tantansai – Delicious Fare in Beautiful Wares

Posted by Gwen Robinson

Japan can elevate the simple form of counter dining to lofty levels or turn it into part of the entertainment. Whether a rowdy izakaya bistro, rarefied sushi bar or a top-end kaiseki restaurant serving traditional haute cuisine, the counter (if available) usually affords a ring-side view of chefs plying their trade. It is a place where diners can interact and chat with the chefs, watching them slice, grill or assemble ingredients into the dishes of the day. At Tantansai (full… Read more »