Grilled eel, called unagi no kabayaki in Japanese, is a popular dish in Japan. Kabayaki is a cooking method unique to Japan where you slice open eels to remove their bones and broil them with sweet and salty sauce made from soy sauce and mirin until brown.
Ichiran Ramen started as a street side ramen cart. Looked at where it is today.
In Kochi, fishermen made bonfires of using straws and cooked their catch. This technique called Warayaki is quite a spectacle to watch and tasty.
Only in Japan can you get specialisation in one ingredient like this one. Tucked away in Nihonbashi was a restaurant that specialised in squid. And you can guessed the name of the restaurant – Ika Center.
This was a recommendation of a colleague. I wanted to go a good teppanyaki restaurant, no gimmicks, money not the issue. Instead of the usuals in Ginza, I was introduced to this one in Akasaka. It is different from most teppanyaki restaurant as it features vegetables as its main selling point.
What could be more straightforward than yakitori? All that’s required is to chop up some chicken into bite-size chunks, skewer and hoist them over a grill, then season to taste and eat. Simple? Yes. Easy to do well? Obviously not, or there would be far more places of the caliber of Toriyoshi.
If Tsukiji is the centre of all the world’s freshest seafood, then Ginza is the centre of the world’s best sushi. Besides the famous Jiro of Ginza, whom Robuchon called the most exquisite taste he has ever eaten (Jiro returned the compliment by saying Robuchon has the best tastebud in the world), Ginza is the…
This blog post is quite bloody. We are going to eat like Flintstones. Jige at Tsujiki is a Kushiyaki Sake Bar, but their claimed to fame was their serving of Bone-in Tuna Sashimi called Maguro Nakaochi (鮪中落ち).
Shabugen is a specialise Japanese Beef Shabu-shabu place. So don’t come and expect to get seafood. They had only recently offer Pork, but will frown when you order that.
Sushi Zanmai claim to fame was the owner Kiyoshi Kimura’s crazy acts of bidding the most expensive bluefin tuna at the annual Tsukiji New Year Auctions. He last won the 2017 bid at a cool ¥74.2MN, yes that close to ¥5000 per slice of sushi which he sold at ¥428 a piece at Zanmai.
I had one of the best job in the world, traveling the places and trying out new things. And due to the job nature, I could get fat very easily if not careful. The challenge was to avoid empty carbs or really worthless carbs and reserved them for the really worthy ones. Tokyo is the…
Everytime before I transit in Narita or leave Japan from Narita, there’s one stop that I would make – Sushi Kyotatsu（寿司 京辰）.