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Harutaka,Tokyo
Harutaka (1*,Kawabata Building 3F, 8-5-8 Ginza, tel. 03 3573 1144 )- the last sushiya from the sushi from Tokyo series this year. And my favorite so far. Harutaka Takahashi ( left) comes from...
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At the legendary Sukiyabashi Jiro Ginza
The father and the son – Jiro Ono and Yoshikazu Ono Those who have ever been eating out in Tokyo might know the difference between “Sukiyabashi Jiro Ginza” (Tsukamoto Sogyo Building, B1F. 4-2-15,...
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Fruit shopping in Tokyo
It never ceases to amaze me the quality of the products in Tokyo. Sembikiya is the oldest fruit shop in Japan selling fruits of unbelievable quality you will get nowhere in the world. The fruits at...
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The ultimate seafood at Sushi Saito
When you sit at a 7 places sushi counter, you will most likely end up making conversations with your neighbours. My neighbours at Sushi Saito ( Jidousha kaikan Bldg. F1, 1-9-15 Akasaka,...
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Sushi for Breakfast at Daiwa
Akagai Eating the freshest fish possible is part of the fun when visiting the biggest fish and seafood market in the world. Daiwa Sushi (Tsukiji Market Part6 Bldg. 5-2-1 Tsukiji, Chuo-ku, Tokyo,tel....
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One Michelin Star Soba
Soba – traditional Japanese buckwheat noodles that can be eaten cold or hot, alone or in a broth. The soba at Tajima( 1*) was delicious, but sometimes I wonder if Michelin guide makes any sense in...
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High end tempura at Kondo
Whether it's a sushi- ya, or tempura-ya, one of the main characteristics of Japanese restaurants is that a chef cooks food in front of you.Some products, like shrimps for example, are still moving...
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The samurai’s knife
This is the knife chef Jun Yukimura (Azabu Yukimura, 3* , Tokyo) uses , particularly for shearing pike eels (hamo) bones. The knife comes from Aritsugu, a 450 year old producer from Kyoto, who...
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Sushi Yoshitake (3*)
If you don’t read at least a little bit of hiragana, you might look for the Suzuryu building for a long time. Like many high end restaurants in Tokyo’s Ginza, Sushi Yoshitake (3F, Suzuryu Building,...
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Miyako sushi – 3 Michelin quality minus Michelin stars
Kinmedai sushi Calling a restaurant “the best in the world” or awarding it with one, two or three stars is a very Western notion. If you ask any well travelled foodie ( including me ) what is the...
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Lunch at Sushi Kanesaka
Lunch omakase at Sushi Kanesaka in Tokyo. It costs 5000 Yen (around 50 euros) and is one of the best deals for lunch at a top sushi shop…
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3 * Azabu Yukimura
Lightly steamed sea urchin with lobster broth jelly and flying fish roe Michelin Tokyo 2013 is out and once again the Japanese capital has kept it’s position as the most Michelin starred city in the...
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Sushi Hashiguchi
I was not allowed to any pictures inside of sushi Hashiguchi ( はしぐち),but the fact that it’s the second best sushi-ya in Tokyo (after sushi Saito 3*) on the Japanese language tabelog.com site, but...
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Kimura san
Kimura san I couldn’t believe my ears when I heard somebody calling my name,”Aiste san”,in Tsukiji market this morning. It was Kimura san , the sushi master from my dinner two days ago. He had done...
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Shopping at Tsukiji with Sugita san
Today I had an exceptional chance to shop at the Tsukiji market with Sugita Taka-aki who is one of the best sushi masters in Tokyo. I’ve written about Miyako sushi (or the correct way would be...
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Luxury fruit
Continuous search for perfection is strongly embedded in the Japanese culture and the mentality. Japanese don’t compromise when quality is concerned, whether it’s service at your hotel, cleanliness of...
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Sushi Saito revisited
Despite of it’s popularity and fame ( 3 Michelin stars and number one on the Japanese language restaurants rating site tabelog.com), Sushi Saito is still one of the most exclusive sushi shops in...
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Miyakozushi
This time I’ve also revisited Miyako sushi (or Miyakozushi , 4th best sushi restaurant on the tabelog.com site) which for me is probably the favorite from all the high end sushi-yas in Tokyo at the...
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Modern kaiseki at Den
Special Den’s salad You don’t need to feel as if you are dining at a temple is the motto of Zaiyu Hasegawa, the chef of a modern kaiseki restaurant called Den (2-2-32 Kandajinbocho, Chiyoda-ku,...
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Sushi Dai
One the biggest pleasures of traveling is the wonderful people you might come across. American-Japanese Yukari Sakamoto is a sommelier, a chef and an author of a book called Food Sake Tokyo. We did...
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