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
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
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
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
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
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
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
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
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
Otoro nigiri at the Fish Market in Yaizu City I realize today is a day when people are supposed to express their love for other people. At least that’s what Hallmark and your neighborhood flower shop hope you’ll do. But I’m using today as an excuse to write a short note to my new love: … Continued