Advantage of Japanese sensibility of taste Once upon a time, western cuisine chefs and sommeliers trained overseas and faithfully reproduced the tastes that they learned upon their return to Japan. However, the younger generation is different. When they were abroad, they were able to retain their objectivity and recognize the rich heritage of Japanese food culture. On returning to Japan, they began to offer original...
Surprising dishes by chef trained at El Bulli Chef Koichi Hashimoto earned his stripes at El Bulli in Spain as well as the Tapas Molecular Bar at the Mandarin Oriental Tokyo before striking out on his own in 2015 — now his restaurant is considered one of the most novel, exciting and hardest-to-book in all of Japan. In addition to his signature, “Origami Crane...
Exquisite juicy hamburger Yoshoku is a Western-style cuisine uniquely evolved in Japan. Japan had been in political isolation for approximately 200 years. After the opening of the country in 1854, Western culture flowed into Japan, and yoshoku was developed as a Western-style cuisine adapted to the Japanese palate. Hamburger steak is one of the favorite yoshoku dishes among Japanese people. Kitchen Hasegawa’s hamburger steak is pure soul food: Japanese...
Japanese mixologist pioneer fascinates with creative cocktails This bar has no sign. When you see a building with the name Bulls, proceed to the third floor, and you will find this exciting hideaway serving creative cocktails. The owner, Tomoyuki Kitazoe, is Japan’s leading mixologist who makes creative cocktails using nothing else but fresh fruit. When you enter in the bar, you will notice that...
Marriage of Japanese traditional cuisine, wines Chef Shinji Ishida refined his skills at the well known Japanese restaurants Tokushima Aoyagi, Ginza Kojyu, Okuda Paris and General Manager / sommelier Yasuhide Tobita, who worked in the French restaurant L’Embellir and the Japanese restaurant Okuda Paris, opened this restaurant together. Ishida makes a delicate dashi, a Japanese broth, with the robust flavor of kombu while still retaining the aroma...
Taste specialty Grilled Sesame Tofu Located on a rather low-profile street in Ginza, Toku-Uchiyama is run by the young chef Junya Kudo, born in 1978, who has clocked many years of experience at traditional Japanese restaurants both at home and abroad. What makes his dishes unique is that he does not use more than three ingredients per dish. In doing so, he concentrates on umami and...
High-quality bistro cuisine by chef trained at prestigious restaurant Do you want to have your fill of meat? If so, we recommend this restaurant. “I want my guests to be happy here, ” says Shunichiro Koike, owner and chef of Shungourmand. He honed his skills in French cuisine and a knack for sourcing quality ingredients at one of the most famous hotel restaurants in Tokyo. He selects...
Foie gras crispy sandwich stimulates appetite People were intensely curious about what was like a 9 to10-course meal was like for just ¥5,500 at French restaurants when L’As opened in 2012. However, after more than eight years, their curiosity has been replaced with loyalty, and as soon as they leave the restaurant, they start thinking about what chef Daisuke Kaneko, who changes the menu...
French chef creates comprehensive art with Japanese ingredients Lionel Beccat, a longtime executive chef of Michel Troisgros in Tokyo, offers a healthy contemporary cuisine, combining French cooking techniques and traditions with Japanese ingredients that people in Tokyo love. According to him, “cuisine is a comprehensive art that humans can realize only by mobilizing all five physical senses.” Beccat, born and raised in the south...
Florilège, modern French cuisine, transfers producers’ vision Since opening his own restaurant in 2009, Hiroyasu Kawate has been one of Japan’s most promising chefs specializing in modern French cuisine. Guests often describe his present location, where he moved to in 2015, as a stage because diners are seated around the kitchen where Kawate and his cooks chop, grill, and plate dishes. They then offer...
