Japanese food culture, producers leading players Kabeat, a restaurant that highlights the best Japanese ingredients, opened on the first floor of the Kabuto One complex in Nihonbashi Kabuto-cho in December 2021. Kabeat features the concept of a high-quality canteen that supports Japanese cuisine culture and producers. It offers a creative menu supervised by six young and popular chefs using excellent ingredients procured from producers...
Get into digital art, vegan ramen Vegan Ramen UZU Tokyo (UZU), in collaboration with the art collective, TeamLab, opened in October 2021 at TeamLab Planets TOKYO DMM in Toyosu. Visitors can taste gourmet vegan ramen while experiencing digital art. MORI BUILDING DIGITAL ART MUSEUM TEAMLAB BORDERLESS (ODAIBA) UZU, which had opened its first restaurant in Kyoto, has now opened its Tokyo branch in an...
Den, Florilège chefs collaborate Denkushiflori is a kushi (skewer) restaurant that Zaiyu Hasegawa, the chef-owner of the Japanese restaurant Den, and Hiroyasu Kawate, the chef-owner of the French restaurant Florilège, opened in 2020. Den and Florilège have both won two Michelin stars and have also been ranked in the World’s 50 Best Restaurants each year. Denkushiflori quickly became a popular restaurant with foodies...
Natural cuisine by ex-chef of Chez Panisse in California The Blind Donkey was opened in 2017. It is Jerome Waag, former executive chef of the renowned California restaurant Chez Panisse, who performs his cooking technique and sense. He named the restaurant after the anecdote of a 15th-century Zen Buddhist monk Ikkyu. Chez Panisse was opened in 1971 by Alice Waters, a pioneer of Californian...
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...
