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April 20, 2019

Kondo Honten: Simple Pleasures

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Tokyo -- Japan is well known for its variety of national dishes, as well as local specialties claimed by individual regions and cities. Tokyo, which boasts more Michelin stars than any city in the world, is a natural nexus for these disparate eats, as well as more international fare.Read more
Tokyo -- Japan is well known for its variety of national dishes, as well as local specialties claimed by individual regions and cities. Tokyo, which boasts more Michelin stars than any city in the world, is a natural nexus for these disparate eats, as well as more international fare.

It may come as a surprise, then, that Tokyo itself only really has one true homegrown specialty: monjayaki. The baseline ingredients for monjayaki, often referred to simply as monja, are nothing more than wheat flour and dashi, that ubiquitous Japanese broth made from kombu (kelp) and shavings of katsuobushi, dried, fermented and smoked skipjack tuna. Cabbage is also common enough to be considered a third basic ingredient.Read more
Journey through Tokyo’s culinary past, present and future on our walk!
March 27, 2019

Shake Kojima: King Salmon

By Phoebe Amoroso
Tokyo -- “If you could eat one last thing before you die, what would it be?” one friend asked another. His answer came quickly: “Grilled salmon skin!” Read more
March 26, 2019

Toasting to Tokyo’s Cherry Blossoms

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BACKSTREET FEED -- It’s that time of year when armies of sakura (cherry blossom) trees in Tokyo break into bloom and people flock to parks for hanami, or cherry blossom viewing parties. While walking along the sides of Naka Meguro river, we toasted this annual rite of spring with some sparkling rosé.Feed more