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Otafuku

Otafuku specializes in oden – a dashi broth containing loads of fried tofu, seafood and vegetables. They’ve been in business for over a hundred years, so they probably have a pretty good handle on how they do it. It’s fascinating to watch the shokunin behind the large vat of oden, constantly refilling the dashi, removing … Continued

Streamer Coffee Company

World champion barista Hiroshi Sawada has been consulting in Chicago the past few years, and I had a chance to meet him at his coffeeshop in Tokyo on my second trip there. The man is one serious shokunin when it comes to mastering the art of lattes, but he’s also got some serious decorating skills … Continued

Ramen in Tokyo Station’s Basement

You’ll find some of the best eating in Tokyo in the basement, of all places. Whether it’s a depachika in a department store or a train station, the Japanese never have too far to go to find something incredibly delicious (and beautiful) to eat. On my recent trip to Tokyo, I stopped in the lower … Continued

Tsukiji’s Outer Market

If Japan has been on your bucket list, now would be the time to plan a trip, because come November, the glorious, historic and well-worn Inner Market at Tsukiji will be moving about a mile away to a brand new facility, scrubbed of any faded glory. You certainly won’t get to see the tuna auctions … Continued

The First Thing You Need To Do In Japan

After the long flight to Tokyo’s Narita airport, the first thing you think you’re going to need to do is locate transportation into the city. Shuttle buses can take you straight to your hotel, but you’ll most likely have to ride with guests of other hotels, which means a longer ride and more stops, depending … Continued

Tsunahachi

Tempura is both art and science. The shokunin figure out what temperature to fry in, depending on the weather. They also consider temperature when mixing their batter and slicing their seafood that they are about to plunge into it. The sheer simplicity is fun – and mesmerizing – to watch up close, and you get … Continued

Sushi Dai Bekkan

Near Tsukiji Market, this is where I had my first piece of kinmedai, and I haven’t been the same since. You can imagine  how easy it is for the chefs here to source the world’s best seafood; they trim, slice and form pieces into the most elegant nigiri and maki. But sushi is all about … Continued

Tonkotsu Bankara

Although there are hundreds of great ramen joints in the city, this is merely one, featuring milky white pork-based tonkotsu broth. I particularly enjoyed the fresh cloves of garlic at each table, along with your very own garlic press, which allows you to add a burst of flavor to the top of your ramen bowl. … Continued

Ginza Bairin

Like Maisen, the tonkatsu at Ginza Bairin is textbook: juicy pork that’s been pounded exactly the same width, then rolled in crispy panko breadcrumbs and fried; served with garnishes of thinly-sliced cabbage and an optional sweet sauce – sort of like a version of worcestershire that’s been lightly sweetened – this classic dish is a … Continued

Sushi Sho

Sushi Sho is one of those hidden away sushi bars (and I mean it’s only a bar) in a nondescript building that seats maybe 10 people and no one speaks any English. I can’t tell you who to ask for or what to order, because when you dine here, you’re in the hands of the … Continued

Tonkatsu Maisen

At Maisen, they do one thing: tonkatsu. Not the pork-based ramen broth (tonkotsu) but rather, tonkatsu: thinly-pounded pork tenderloin, rolled in panko breadcrumbs, fried until golden and crisp, then served topped with a haystack of thinly-shredded cabbage and some umami-laced sweet sauce. The genius move is serving them on wire racks, which prevent the sauce … Continued