Tokyofoodcast

Secrets to tasty soba – Kakunodate Soba

“Do you have some time?” He invited me to the back of the restaurant to see his workshop where his seeds are prepared before milling.

Sake of the Week #056: Tensei Junmai aged 5 years

So, here we are, at Mokichi Trattoria. Everything at Mokichi was impeccable but at the same time so comfortable and relaxed. We loved it here, especially the last glass we had- Tensei Junmai aged for five years in sherry casks. And, it is not available anywhere but in these two restaurants. See what Te-chan had to say!

Next, Joy of Sake is coming to Tokyo

After San Francisco and New York, Joy of Sake is coming to Tokyo for the first time on November 2nd! The main sake tasting party will feature sampling of over 300 kinds of sake, appetizers from 12 leading chefs from Tokyo and the US, and Hawaiian music. English-language sake and food tours in and around Tokyo are not to be missed!

My Favorite Summer Dish: Ayu Gohan

Last night, I had my first ayu gohan of the season at Igarashi. This simple dish, lightly grilled fresh water fish cooked with rice in a clay pot, is so distinctively summery to me and I especially appreciate the bitter taste of the sweetfish with rice.

Finding a place in Kyoto

I usually point out that we do not have a street and number system in Tokyo. Three sets of numbers at the end of a Tokyo address zeroes in from a big area, then to a specific block, and finally ends at a specific unit on that block. Then, just to make things interesting, I add that there’s no set direction for how the numbering goes up and down. It’s confusing, but at least that’s how I am so used to associating numbers and places.

Sake of the week #047: Yongo Nama

“Please disregard the labels on this bottle. I want you to pay attention to only the part that says yongo.” As Takamura-san brought out the fourth bottle to the table, he started to tell us the story.

Become a fugu chef in Tokyo?

“The test is coming up soon and chefs are getting ready,” one wholesaler confirmed.

Hmm… So, you can practice to take a test to be a licensed fugu chef? Well, actually regulations do not make it so easy for just anyone to treat the deadly puffer fish

Small pleasures 002: Mame Gohan

mame gohan in May The other day, I was going through my pictures from May to finally organize them on my computer. As I was clicking through the pictures from dinner at Kishiyoshi in Higashi Nakano, I paused at this picture and just sighed to let all the tension out. Many thoughts crossed my mind [...]

Small pleasures 001: Chou a la Creme from Le Fromage

Growing up in New England before the era of foodie-ism, the local corner bakery either didn’t exist, or was most likely Dunkin Donuts for a lot of my early years. Au Bon Pain and Vie de France were better, but not great improvements. So, one of the things I do love about living in Japan, [...]

Sake of the Week #042: Tamagawa Daiginjo Shizuku Muroka Nama Genshu

In the next few month, I will be in Kyoto a few more times. I am sure I will add more good sake bars on the list, but Inaseya is definitely the place to go back for to check out what other funky crazy new muroka nama genshu they have in stock!