Tokyo – Introduction Tokyo wasn’t on our radar for the first twenty or so years that we travelled the world being foodtourists. However, let us give you a warning! If you go to Tokyo once you will get so entranced you will want to return time and time and time […]
Sushi-Ya, Tokyo – Introduction We have retained this story about Sushi Ya even though we believe that chef Takao Ishiyama has his own restaurant. It is called Sushi Ishiyama. From what we have read about his new restaurant you can expect to be served very similar dishes to those described […]
Winestand Waltz – Introduction Winestand Waltz is a tiny natural wine bar in Shibuya run by talented Yasuhiro Ooyama who has a deep knowledge of French and Japanese natural wines. You will find it quite close to Ebisu station. You cross to a side street, walk along for a few […]
Butagumi Tokyo – Introduction We never cease to be amazed about the power of a good restaurant to help enliven you and make you want to eat, no matter what the circumstances. We had been looking forward to our lunch at Butugami for some time, but a trip to one […]
Switch Coffee – Introduction Switch Coffee is a small coffee shop and roastery in the Tokyo district of Meguro where you can drop in and enjoy an espresso, a milk coffee or a pour-over filter coffee all made with beans roasted on the premises. The proprietor is an engaging host […]
Path is a small, yet inviting, restaurant in the Shibuya district of Tokyo that serves the most amazing pastries and coffee in the mornings along with more substantial fare so that you can have a satisfying breakfast, lunch or dinner here. The croissants and pain au chocolat are next level […]
Michael Ryan and Luke Burgess, both incredibly talented chefs, use their book Only in Tokyo to tell their personal stories about this fascinating city. But before delving into this fascinating book we should add our warning which is reflected in Michael’s introduction as well. The warning is that if you […]
Kabi in Tokyo is run by a small, talented and focussed team with overseas experience cooking food that seems just right for the times and the place.
