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March 23, 2017

Afuri: Back to the Source

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Tokyo -- Once the province of late-night slurping at street carts or standup counters, instant meals and cheap dining, ramen has undergone a renaissance over the last 15 years, making it onto haute hipster tasting menus in the West and creating punishing waits outside the “it” ramen-ya of Tokyo and Osaka.Read more
Tokyo -- Once the province of late-night slurping at street carts or standup counters, instant meals and cheap dining, ramen has undergone a renaissance over the last 15 years, making it onto haute hipster tasting menus in the West and creating punishing waits outside the “it” ramen-ya of Tokyo and Osaka.

As the New Year began we decided to revisit the roots of classic ramen dining in Tokyo and paid a visit to the original Afuri ramen stand in Ebisu. Could it already have been 14 years since this place opened its doors to a hungry mob? Read more
March 21, 2017

Lello’s Octopus Broth Stand: Neapolitan Tea

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Naples -- To make excellent octopus broth, you must first fill a huge pot with water to the brim – at least 20 liters – bring it to a boil, add salt and pepper in industrial quantities and immerse four large octopuses. After 33 minutes (and not one more) of simmering, it’s ready: the octopus has reached the perfect consistency. Read more