Tokyo

Soul Food House: Southern Comfort in Tokyo

LaTonya Whitaker’s favorite food is catfish, but the dish she loves cooking most at Soul Food House is the gravy chicken and waffle. Craving country-fried chicken and waffles one day but not having the space for both, she simply – in her words – “mashed it up and put the gravy on.” It’s not our first rodeo at this restaurant in Azabu-Juban. This time, on LaTonya’s recommendation, we tackled a plate of waffles larger than our faces, palm-sized pieces of country-fried chicken on a bed of mashed potatoes, the whole affair drenched in gravy and a small pitcher of maple syrup alongside. It’s unabashedly over-the-top. You have to eat fast, or risk the whole thing turning into stodge.

Tokyo

Pizzeria GG: A Slice of Naples in Kichijoji

Tomoyuki Kohno seems like someone who would rather be making pizza than talking about pizza. He speaks slowly, probing the words as they emerge from his mouth as though he’s hand-writing them down; we struggle to hear him over the background music. Our conversation is pregnant with pauses. We’re at Pizzeria GG, a cozy basement-level pizzeria in the backstreets of Kichijoji near Inokashira Park. Today’s ominous skies meant that the lunch service was relatively quiet for a Friday, but the restaurant was still full of customers, right until the pizza oven went dark at a quarter to three. It’s nice to know you can get a pizza at half past two – lunch options in Tokyo dramatically dwindle after 1:30pm.

Tokyo

Locale: California Dreaming (in the Heart of Tokyo)

“Can I have some wine? I’m a little sober now,” calls chef Katy Cole to sommelier and server Ben over the buzz of conversation and clinking cutlery. We’re two hours into the brunch service. He fills her glass, and she tips it back, taking a quick gulp. “I didn’t know it was going to be that kind of morning,” she says, laughing. “I’m in a good place.” It may be drab and drizzly outside in the backstreets of Meguro, but it is always warm and sunny inside Locale, Cole’s little farm-to-table restaurant.

Tokyo

Katsuo Shokudo: Fishy (Breakfast) Business

It’s a Thursday morning at Katsuo Shokudo, a basement breakfast diner in the backstreets of Shibuya decorated with fish-themed paraphernalia. Today is slow and relaxed. Dressed in shades of indigo, most notably a T-shirt proclaiming “KATSUO 100%,” proprietor Mai Nagamatsu is a one-woman show in charge of the entire operation today, washing and draining rice, frying fish, taking orders, sharpening her knives, now and then breaking out with a stream of lively banter in her bright, ringing voice. The name of her restaurant translates to “Skipjack Tuna Cafeteria,” and as the name suggests, it’s all about the eponymous fish. It specializes in all things katsuobushi, or skipjack tuna flakes – the smoky, piscine backbone of Japanese cuisine.

Tokyo

CB On the Road: Culinary Secrets of Dewa Sanzan’s Mountain Monks

Much has been written about the yamabushi of the Dewa Sanzan mountains in Yamagata Prefecture, about two and a half hours north of Tokyo via bullet train. The yamabushi are followers of Shugendo, an ascetic mountain religion best thought of as an amalgamation of Shinto, Buddhism, Taoism, and mountain worship. Shrouded in secrecy and more than a little mystery, their ascetic practices might seem more like superhuman feats to the layperson: yamabushi famously commit to often physically grueling, spiritual practices of self-denial, like circumambulating mountains on straw sandals year-round, or meditating for hours under freezing waterfalls. Food might not seem of great importance while in pursuit of enlightenment, but it turns out that what you eat in your spiritual practice is just as important as your other activities.

Tokyo

CB on the Road: A Tale of Two Ceramicists

Amanda Tong’s hands are grey with liquid porcelain as she slowly shapes a small pitcher on her potter’s wheel. Marbled clay rises and flattens under her strong hands, larger than you’d expect from her slight stature. Behind her, Jun Matsumura scrapes tendrils of clay off a partially-dried vessel, sharpening its elegant curves. Cantonese pop music plays from speakers on the shelves. Both of them are quiet, focused entirely on their work. On a sunny spring afternoon, ceramicists Amanda and Jun agreed to let us watch them work at their studio in rural Saitama, about an hour outside of central Tokyo. We’re here to chat about their ceramics practice; specifically, what goes into making utensils and vessels for the Japanese tearoom.*

Tokyo

CB on the Road: Glorious Gelato at Aomori’s Natura Due

On a warm August morning two years ago in an orchard somewhere west of Aomori City in Japan’s Tōhoku region (about 4 hours from Tokyo by train), we watched blackcurrant farmer Kenji Hayashi scoop dark magenta gelato into paper cups. Ribena had nothing on this. It tasted like summer incarnate, an electric blackcurrant explosion tempered with sugar and brightened with lemon juice. We ate greedily, trying to finish our gelato before the heat turned it into a puddle. “So, how did you make the gelato?” We asked him. “I met Ayumi-chan at a bar,” he replied. He’s not alone. This is apparently how Ayumi Chiba of Gelato Natura meets all her fruit suppliers: drinking at bars.