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Yukari Sakamoto

@foodsaketokyo

Food Writer, Sake Specialist
作者.Food Sake Tokyo author. 日本語➡️英語通訳 Market tours in Tokyo. Food & travel writer. Bylines @nytimes @washingtonpost @afarmedia. I Fed @philrosenthal
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Grateful and humbled to be included in the Earth Mart Forum expo_earthmart cruise on the asukacruise_ 2 ship. A fascinating event including culinary illuminati, sake brewers, farmers, fishermen, academics, journalists, hospitality industry, and more. Kudos to kundokoyama (creator of Kumamon and indefatigable creative) for his imagination and foresight to bring people together to connect and plant seeds for the future. There were interesting seminars by Forbes Japan's 25 People Shaping the Future of Food. Dr. hiroyakawasaki, author of many books including six books with the japanese_culinary_academy. kyokonakayamatv on the need to document Japanese food. Rice Entertainments atsumik125 created two films about Maeda san of sasue812 in Yaizu, Shizuoka and winemaker Ayana Misawa of gracewine_1923 in Yamanashi. She also offers gourmet and cultural tours komeru_tour. Met yukinori.shitautsubo of kitasanriku.factory and his work with the world's only uni sea urchin farm. Former soccer player and #nihonshu evangelist hidetoshi_nakata_ brought together amazing #sake brewers. Dinner by red_u35 chefs and chef tsutomu_ochiai. Fantastic to get to spend time with friends and to meet new people. Japanese food culture has strong roots with food being shipped within Japan, including the famous Kitamae Bune merchant ships transporting goods between Hokkaido and Osaka during the Edo period. The guests gathered on this cruise in the modern Heisei era exchanging ideas and planting seeds for the future. Most of all I am grateful for my tribe of friends on the ship. It confirms that by following my bliss I am with the right people. Relationships are the most important thing we have in life. As an author, interpreter for Japanese chefs, food and travel writer, and market tours I am a bridge for non-Japanese wanting to know more about #washoku Japanese cuisine and Japanese food culture. My book, #FoodSakeTokyo, was published 15 years ago. It demystifies Japanese food and introduces shops and restaurants in Tokyo. Life is wonderful. I am blessed.🥰 #japanfood #小山薫堂 #earthmart#日本料理 #中田英寿 forbesjapan #japanesefood #食の未来会議 #日本酒 #酒 #酒蔵 #日日 #而今 #仙禽 #新政 #産土 2025-10-13 11:46:53 .. 169 +18% 18 +105%
Chiyaba is a hip chai cafe by Kanchan kanchanadhikari_ and his wife. His main restaurant, adi_tokyo, is across the street. Walking in the perfume of spices filled the air. I enjoyed sipping on iced chai while trains buzzed overhead as the cafe is under the tracks at Nakameguro Station. The staff said it was one of the last days for iced chai as the seasons are changing. Lounge-like seating was busy the afternoon I was there. Chiyaba chiya_ba Meguro-ku, Kami Meguro 2-45-12 #foodsaketokyo #tokyo #nakameguro #cafe #tokyocafe #chai #japan #japantrip #japancafe 2025-10-08 19:36:22 Chiyaba is a hip chai caf.. 123 -14% 4 -54%
The Park Hyatt Niseko is a lovely hotel with fantastic restaurants and an international staff representing 40 countries. On the northernmost island of Hokkaido Niseko is famous for its snow for skiing, but it's also a lovely destination in summertime. Cooler temperatures than Tokyo and much drier. The suites are luxuriously large. Hard to find these big in Tokyo or in other major cities. I believe my suite was the basic, which can sleep up to four with the couch opened up. There are two showers, two bathrooms, and two televisions, three including the small one in the larger bathroom. Some of the suites have private baths in the room. The benefit of that for everyone is that there are many restaurants. Chinese, robatayaki, teppanyaki, Italian, and Hokkaido's only Pierre Herme for macaroons, cheesecake, pastries, and baked goods. Two Michelin starred restaurants also have outposts here. Moliére Montagne by chef Hiroshi Nakamichi. His main restaurant is in Sapporo. Sushi Mitsukawa by chef Koji Mitsukawa of Kanazawa has a sushi counter here. For activities at the hotel there is a spa, gym, and a pool. Bicycles can be rented, one of the world's longest zip lines and many more activities. We did a half day trip to Yoichi to visit the historic Nikka whisky distillery. Winter is naturally popular for ski season. Guests can ski-in and ski-out of the hotel. General Manager Paul Wright will take guests (when available) on backcountry powder skiing. Dream job for a hotel GM! But, note that the hotel is extremely popular and sells out quickly for winter months. I believe they are mostly fully booked for the upcoming winter season. Non ski seasons are a lovely time to visit the Park Hyatt Niseko. I loved my visit in autumn. A lovely escape from Tokyo. The peace, the fresh air, the lovely staff, and delicious cuisine. Park Hyatt Niseko parkhyattniseko #foodsaketokyo #foodsakehokkaido #foodsakeniseko #hokkaido #niseko #japan #japantravel #japantrip #japanfood #yoichi #nikkawhisky nikkawhiskyglobal #michelin #parkhyatt #parkhyattniseko #北海道 #にせこ #ニセコ #旅 #旅行 #ウイスキー #pierreherme pierreherme pierrehermeofficial pierrehermejpofficial atelier_moliere sushi.mitsukawa 2025-10-04 07:57:36 .. 136 -5% 9 +3%
The breakfast buffet at the parkhyattniseko is a luxurious affair. Stations offering #Japanesebreakfast - sashimi and sozai small dishes, Chinese, and Western meat, chese, salad, and fresh fruit. This being Hokkaido the dairy products should not be missed including milk and nomu yogurt - a drinkable yogurt. On top of the buffet there is a mini a la carte menu. Some highlights include the daily special Pierre Herme croissant - citron one morning and the delightful raspberry lychee Ispahan on another. Avocado toast is topped with smoked salmon and ikura. Eggs benedict with scallops and ikura was a lovely Hokkaido version of this breakfast staple. Free range eggs and dairy products are exceptional. I had an early check out on my departure day. The staff kindly put together a luxurious sandwich bento with fruits in a wooden bento box. I almost cried when I opened it up. So lovely. Most of all, very thoughtful considering my limited time to grab breakfast. Love the #omotenashi hospitality. Dim sum is available at China Kitchen on weekends. An impressive selection for all-you-can eat. Another highlight of staying at the Park Hyatt Niseko is the pierreherme sweets. The Hokkaido cheesecake is only available at this hotel. The final event of the parkhyattniseko Masters of Food & Wine was dinner by chef denniskuipers_chef of le_pristine_tokyo. Some highlights from the new Italian dishes include a green minestrone, scallop crudo, akaushi beef, and melon infused with Fukushima daishichisakebrewery kimoto umeshu. Reconnected with robertobarbieri1974 who was part of my wine community twenty years ago when I was the sommelier at the parkhyatttokyo’s New York Grill and Bar. 🥰 It was a delight to see chef Dennis at the opening and closing events. Cellar master Guido Biotti paired the dishes with a variety of wines including krugchampagne and dashichisakebrewery umeshu. #foodsaketokyo #foodsakeniseko #foodsakehokkaido #hokkaido #niseko #parkhyatt #parkhyattniseko #japan #japantrip #japanfood #hokkaidogourmet #sake #nihonshu #umeshu #cheesecake #sando #bento #北海道 #にせこ #パークハイアット#LePristine #LePristineTokyo #Krug #PierreHerme #弁当 #サンド 2025-09-20 07:30:13 .. 75 -48% 3 -66%
2025-09-20 03:34:49 23 -84% 0 -100%
Masataka Taketsuru is the founder of Japanese whisky. He studied whisky making in Scotland and returned to Japan opening the first whisky distillery in 1924 in Osaka. He moved to Yoichi in Hokkaido because it reminded him of the environment in Scotland. He opened Nikka Whisky and installed Japan's first domestically designed pot still. Taketsuru's whiskies from Yoichi and Miyagikyo are the smoky types from smoking peat. We could observe the staff managing the temperature of the fire under the copper pot stills using black coal. The photo with the barrels with the clear sides shows how much of the whisky is evaporated, called Angel's Share. We had a tasting of the sweet apple wine brandy, the blended smooth Super, and the single malt Yoichi which had a rough texture. I loved learning the history of Masataka Taketsuru and his Scottish wife Rita. The 2001 British magazine naming one of Taketsuru's Japanese whisky the best in the world in a blind tasting. The number two was also his whisky. From that point everyone around the world started buying and collecting Japanese whisky. Reservations are required for a distillery tour. For those unable to get a reservation there is a museum and a tasting room, both open to the public. I'm excited to try these three whiskies that are only sold at the Yoichi distillery. The last photo is of the distilleries and blending and bottling operations by Nikka. If you come to Niseko, which is about an hour's drive away, or to Yoichi be sure to try and book a reservation. #foodsakeniseko #yoichi #niseko #japan #japantrip #japanfood #whisky #jaoanesewhisky #nikka #nikkawhisky #taketsuru # 2025-09-14 14:49:14 Masataka Taketsuru is the.. 133 -7% 4 -54%
As part of the Masters of Food and Wine event day two included chef Hiroshi Nakamichi of Moliére in Sapporo, with three Michelin stars, has a second restaurant at the parkhyattniseko called Moliére Montagne. A fantastic evening with wines made by Atsuo Hirakawa of hirakawawinery. Some highlights from the evening include warm salad with a crisp Pensées Cuvée Gastronomique. The blend of grapes of the Hirakawa Winery are top secret, but each wine paired well with the cuisine. Uni with okra, a fatty kinki thornyhead with boullabaisse, smoky venison, and a savarin splashed with niseko_shuzo sake. A fantastic expression of the local terroir. Chief sommelier of the parkhyattniseko Guido Biotti guided us through a tour of the wine cellar. An impressive 750 labels with about 10,000 bottles at the resort hotel. I was most excited to see the Hokkaido wines from my former colleagues at Ashikaga, Tochigi's cocofarmwinery. Wines by American Bruce Gutlove of Toaru Winery, Takahiko Soga of domaine_takahiko, and my former roommate at Coco Farm, Yukiko Nakazawa with the Kurisawa Blanc. We ended the day with cocktails by toshihiroakinori of toshiros_bar_niseko using Ohoro gin from nisekodistillery_2021. We were delighted to meet Kenichi Tomihara who is making the Ohoro gin coming in a standard flavor, lavendar, and peppermint. Yuko and Akinori Toshiro were lovely hosts. Many cool drinks including matcha that is whisked in a machine called cuzenmatcha cuzenmatcha.japan. #foodsakeniseko #niseko #nisekogourmet #hokkaido #hokkaidogourmet #japanesewine #foodandwine #MoliereMontagne #MoliereSapporo #toaruwinery #10Rwinery #KursawaBlanc #NakazawaVineyard #cocktails #japanesecocktails #mixology #mixologist #gin #japanesegin #matcha #cuzenmatcha 2025-09-14 06:21:50 As part of the Master.. 131 -9% 6 -32%
Fabulous four hands dinner with Michelin-starred sushi chef Koji Mitsukawa of Kanazawa sushi.mitsukawa and the parkhyattniseko Robata chef Hidekazu Kato. Brilliant concept of serving sushi and a small bite, one from each chef, each from the same seafood, including as roe. Chief sommelier Guido Biotti did a stand out job pairing champage, wine, and saké with each course. He thought carefully of how the beverages acidity, umami, and mouthfeel would highlight each dish. The first course was fascinating with nishin herring, served marinated in vinegar and the crunchy roe marinated in miso. Before the dinner chef Mitsukawa said he was worried if the buri yellowtail would be in season in time for the dinner. With the warming seas we are seeing fish come into the markets later than usual in autumn. Smoked salmon was rolled with aspargus for a fried spring roll and served with the guts of the salmon with mayonnaise. The Niseko area is famous for Kutchan potatoes. Tonight the ones we had were aged for 540 days bringing out its sweetness, here topped with uni. Delightful to pair camel_farm_winery single vineyard pinot noir with marinated tuna sushi and a tuna and leek grilled skewer. Ishikawa's tengumai1823 yamahai junmai daiginjo was delightful with hairy crab. Chef Mitsukawa's first restaurant is in Kanazawa, Ishikawa. Crab is one of the famous seafood from that area, so it naturally paired well with a local sake. The last savory course beef and kinky thornyhead came with a Chateau Freyneau from Bordeaux. Chef Mitsukawa purchased three barrels of this red wine that is available at his restaurants. One of the special treats of the Park Hyatt Niseko Hanazono is that it is the only place in Hokkaido for chef pierreherme. Dessert was chef's Hokkaido cheese tart and an Ispahan sorbet rich with lychee and rose. #foodsakeniseko #foodsaketokyo #hokkaido #ParkHyattNiseko #sushi #robata #hokkaidogourmet #nisekogourmet #sake #wine #champagne 2025-09-13 08:32:38 Fabulous four hands dinn.. 103 -28% 5 -43%
The Park Hyatt Niseko Hanazono parkhyattniseko is premiering its first Masters of Food and Wine event. An exciting three day program highlighting local ingredients in many culinary events. We started with the Art of Local Pairings - Wine and Food Tasting. Chef Dennis Kuipers of le_pristine_tokyo served New Italian dishes of a green minestrone, scallop crudo, gazpacho, and a mussels escabeche. I love the balance of the dishes at Le Pristine. Nice acidity accenting the seafood and vegetables. Wine from camel_farm_winery in Yoichi. The cool climate of Hokkaido is ideal for cool climate grapes including Kerner - here as a sparkling Brut, chardonnay, and a pinot noir. In the dinner that followed this we could try a Camel Farm Winery pinot noir with marinated tuna zuke and a grilled tuna with negi leeks. Excellent marriage. Outstanding charcuterie from satkamsetanay by chef Kodai and Yurina Takahashi. Pate de campagne, black pepper sausage, and fennel sausage. Chef said that his charcuterie is sold at Sapporo Shin Chitose airport so I will look for it on the way home. Delighted to try cheese from takaracheese. Variety of fromage in European styles like Comte, raclette, soft wash, and even a fermented butter. Hokkaido is known for its dairy products so we always look forwar to enjoying cheese when visiting the northernmost island of Japan. #foodsakeniseko #foodsaketokyo #japan #japangourmet #hokkaido #niseko #cheese #wine #charcuterie #Japanesewine #Japanesecheese #hokkaidogourmet 2025-09-13 07:22:58 The Park Hyatt Niseko Han.. 79 -45% 6 -32%
Sanma, Pacific saury, is the classic autumn fish. 秋刀魚。The name in Japanese includes the character for autumn. Simply salted, grilled, and served with grated daikon and hebesu – a juicy citrus without seeds from Miyazaki. #foodsaketokyo Add a bit of soy sauce to the grated daikon. The guts of the fish can be eaten. A bit on the bitter side. Easier to swallow if you’re drinking sake.🤣 How perfect is this dish by asatalites. I bought it specifically for serving this grilled sanma. It really elevates the meal. Arigatō, Asato Ikeda san! 🥰 When purchasing look for the bright yellow color on the mouth. Sign of freshness. You can spot it on the second photo.☺️ 2025-09-07 18:21:42 Sa.. 136 -5% 7 -20%
Busy week for doing research for writing assignments. Sharing these four gems. Katsuo Shokudo katsuoshokudo in Shibuya where Mai Nagamatsu shaves dried, smoked, and fermented katsuobushi filets into delicate strips just before serving. A special treat that even most Japanese will never experience, even though katsuobushi is at the heart of our cuisine. Katsuobushi is also used in every food she serves. It's a fascinating insight to the many expressions of the skipjack tuna. Nagamatsu san is passionate about katsuobushi. I love the concept of this restaurant. Brilliant! Be sure to make a reservation via their website - and please, do not be late. Nearby Katsuo Shokudo is a cool coffee and herb tea shop called hicoffee.heyherb.shibuya A cool lunch spot in the historic Nihonbashi Kabutocho district is maruyama_tokyo in the k5_tokyo hotel. I loved the mentaiko cured in sake kasu lees with fermented butter and grilled saba Pacific mackerel with zaatar spice mix. I will go back for the charcoal grilled chicken soboro with a soy sauce cured egg filling. The main dish options this day was karaage fried chicken (highly recommend), sashimi, or air-dried and grilled hokke greenling from Izu. Interviewed one of my favorite Tokyo chefs, Iron Chef champion kimiononaga of #NihonbashiYukari. I have known chef for coming close to twenty years and have interpreted for him on many occasions. Kaiseki/kappo cuisine serving seasonal dishes. Lunch serves a luxurious Gozen Yukari bento and set meals with seafood served grilled, sashimi, or simmered. The kakuni pork belly here is also oishii delicious. The last photo is from Nihonbashi Takashimaya. I worked here for two years as a sommelier in the saké and wine department. This was my uniform! It was also when I first met chef Nonaga as I would come here on my lunch breaks from Takashimaya for a special treat. #foodsaketokyo #foodsakenihonbashi #foodsakeshibuya #KatsuoShokudo #onigiri #omusubi #japanfood #japantrip #Takashimaya takashimaya_nihombashi #tokyocoffee #tokyocafe #washoku #umami #simplywashoku #japanesefood #東京グルメ #日本橋 #渋谷 #東京カフェ #おにぎり #定食 2025-09-03 07:59:16 .. 180 +25% 15 +71%
End of summer is here as school begins on Monday. We did a fun stay-cation at the la_vista_tokyobay. There are wonderful city views from the onsen hot springs on the 14th floor. From the women's bath I could see both Tokyo Tower and Sky Tree. The men's baths overlooked Tokyo Bay and at night you could see the yakatabune drinking boats lit up cruising the bay. The highlight of the stay for my kid is the breakfast buffet, with all-you-can-eat sashimi including ikura. The location is not the greatest as it is on the monorail at Shijo-mae Station, next to Toyosu Market. To get into the city you need to ride the monorail to either Toyosu or Shinbashi Station. It's about a 30-minute ride to Shinbashi. 😭 So, I like the hotel for a stay-cation, but hard to recommend for tourists. *I did stay here before when I had an interpreting job at Toyosu Market. It's ideal for a 4 a.m. meeting at the world's largest seafood market.🤣 We jumped on the bus to Tsukishima for dinner at Moheji moheji_tsukishima_monja for monjayaki. I love this local meal that is eaten from a teppanyaki iron griddle. Like an okonomiyaki, but much messier. The yakisoba fried noodles also delicious. The main shop is reservations only as there are only a handful of seats. Moheji has several branches at Tsukishima. The staff cook the dishes for you! Ending summer holidays with my favorite pizza in Tokyo at pizzamarumo in Ebisu. I adore chef Yuki Motokura and his amazing pizzas. The oven roasted vegetables is a must with a yogurt and a miso with shio koji dips. The seasonal pizza this month is tachiuo that is air-dried with eggplant, shishito, myoga, and sudachi. We also loved the Wagyu pancetta with truffle paste pizza. Yogurt with azuki bean paste at Shibuya d47_shokudo while studying debbiebernedesign's #TheDesignofBooks which already has me looking at books differently. Highly recommend the lovely guide to the amazing work of book designers. With perozziroberto for a pixie haircut. Highly recommend Roberto and Leti in Shibuya for cuts and coloring. #foodsaketokyo #tokyo #japan #japanfood #japantrip #japantravel #toyosu #books #pizza #tokyofood #tokyopizza #japanesefood #monjayaki 2025-08-30 18:41:36 End of summer is he.. 261 +82% 26 +197%
Dill Coffee Parlor dill_coffee_parlor serves carrot cake, garnished with fresh dill, and cookies in a spacious cafe on a quiet backstreet in Kanda. A mix of marble and wooden floors and a dramatic staircase leading up to the second floor. The space felt like Soho in Manhattan. On this afternoon it was busy with young Tokyoites. Dill Coffee Parlor Chiyoda-ku, Kanda Nishiki-cho 2-4-6 I love Kanda Jimbocho area filled with used bookstores and many curry shops. Grabbed a nice lunch with a dear friend at the Nepalese gravytherestaurant. Gravy Chiyoda-ku, Kanda Ogawa-machi The pink cafe on the corner is glitch_coffee. Was hoping to go here but the queue was too long. #foodsaketokyo #tokyo #tokyocafe #tokyocoffee #Kanda #japan #japantrip #japanfood #神田 #神保町 #神田神保町 #神田グルメ #東京カフェ #東京コーヒー #神田カフェ #東京グルメ #コーヒー #ケーキ 2025-08-26 16:57:04 .. 81 -44% 9 +3%
Bookmark this online-only guide to Japan for the New York Times T Magazine. Insider recommendations from chefs, artists, designers, and architects including Kengo Kuma, Shigeru Ban, and Sou Fujimoto. I am humbled to be included as a contributor. The fabulous project includes cool hotels, shops, restaurants, museums, and more from Hokkaido in the north to Okinawa in the south. My recommendations are as follows: tsugarujoppari, a local izakaya in Aomori. There is a live Tsugaru shamisen performance each evening. 🥰 Kissaten marumo.matsumoto.shinsyu.jpn in Matsumoto, Nagano. Cool mingei vibes and a honey toast covered with crushed walnuts at this old school coffee shop. My favorite bakery in all of Japan, Le Sucré-Coeur. So many tempting breads and pastries from baker Ayumu Iwanaga. Just minutes from the amazing Four Seasons Osaka. lesucrecoeurkishibe Café nihombashi_sembikiya_official in the historic Nihonbashi district. A lovely treat to sit at the counter and watch the staff slice each fruit a different way. The menu includes parfaits and fruit plates showcasing seasonal fruit. Home-style dishes served in multi-courses, like a kaiseki meal at viola_hiroo. The chef and her daughter are descendants of tea master Sen no Rikyu. The modern meal is comforting. Finally, handmade soba noodles by chef Tomohiko Kuchiiwa. It is in the amazing Higashi-Iwase district of Toyama City. The charming part of this area is that all of the artists and shops support one another. Kuchiiwa san uses ceramics made by his neighbors. Masuizumi, the local sake brewery, is the house pour. tomohikokuchiiwa Grateful to tmagazine for the assignment and editors including danielleinjapan. Kudos to the fact checking by Justin Simon san. It was intense.😊🤣🥰 A gift link in Stories under Media. https://www.nytimes.com/2025/04/30/t-magazine/japan-travel-guide.html?unlocked_article_code=1.f08.Yewf._wRYgrSzq_U5&smid=url-share #foodsaketokyo #foodsaketoyama #foodsakeaomori #foodsakematsumoto #foodsakeosaka #japan #japantrip #japanfood #tokyo #soba #japantravel #Mingei #kissaten #japanesefood #青森 #松本 #富山 #大阪 #東京 #喫茶店 #民藝 #そば #果物 #千疋屋 #パン屋 #japanguide danielleinjapan 2025-08-21 17:03:46 .. 329 +129% 24 +174%
Tart citrus is invigorating on these hot and steamy days in Tokyo. Chilled soba buckwheat noodles, or other noodles, with a cold sauce and thin slices of Japanese citrus like kabosu or sudachi is refreshing and a quick meal to pull together. The first photo with the smaller fruit is sudachi, the second larger slices is kabosu. Both have many seeds so be careful. Sudachi is tart and aromatic. Ideal with grilled fish like sanma (Pacific saury) or roasted matsutake mushrooms. Kabosu has a more gentle acidity and the larger fruit gives more juice so nice for making homemade ponzu and seasoning delicate white fish. Look for these bowls at sobaya, soba restaurants. These are often featured as seasonal summer dishes, sometimes off of the regular menu. Citrus this time of year are mostly green. Even the yuzu that we can find at the market is ao yuzu, green yuzu. Gift link to my New York Times T Magazine article on Japanese citrus in Stories above under media.🥰🍋🍋‍🟩 Citrus #tenugui from tenugui_kamawanu. #foodsaketokyo #simplywashoku #japanfood #japanesefood #soba #noodles #japanesenoodles #japan #japantrip #japantravel #japantips #japanguide #japanexplorer #japanesecitrus #そば #かぼす #すだち #夏 #器 #箸置き #柑橘 #旬 #山形とびきりそば #kabosu #sudachi #手拭い　#かまわぬ 2025-08-19 09:04:22 .. 98 -32% 4 -54%
Niigata is a fabulous destination for seafood lovers. On the Sea of Japan the fish here is fresher than what many restaurants serve in Tokyo. Saké is also the local drink and I love the many opportunities to try small portions of a variety of nihonshu at bars and retail shops. At the port on Sado island a vending machine for only ￥500 ($3.50) that includes a guinomi sake cup with three pours. Brilliant. What is not to love? Perfect for sampling before making any purchases. To get to Sado we took the jetfoil from Niigata port. After arriving in Sado we grabbed lunch at Sushi Uohide which is right in front of the ferry terminal. So much to love about the Uogashi Sashimi Teishoku lunch set. Includes a grilled fish, sashimi, and shijimi corbicula clams in the miso soup. All of this for only ￥1,500 ($10). https://www.visitsado.com/en/spot/detail0356/ Sushi Uohide Niigata-ken, Sado, Ryotsu Minato 136 The last photo is from the port at Niigata. #foodsaketokyo #foodsakeniigata #niigata #localjapan #japan #japantrip #japantravel #japanlocal #Sado #sake #nihonshu #japanesefood #japanfood #Sadogourmet #Niigatagourmet #新潟 #佐渡 #新潟グルメ #日本酒 #酒 #佐渡グルメ #旅 #旅行 niigata_japan_ niigatatourism ponshukan_niigata ponshukan_niigata.kakuuchi 2025-08-16 08:14:41 .. 140 -2% 4 -54%
A refreshing bowl of chilled soba buckwheat noodles topped with thin slices of hebesu. Hebesu is a tart citrus popular in Miyazaki prefecture in Kyushu. There are few seeds and the skin can be eaten when sliced thin. Komatsuan 小松庵 is a 100-year-old sobaya from Komagome. It has branches in Ginza, Marunouchi Oazo building, and Shinjuku Takashimaya. A fun restaurant to meet friends as the menu has many small plates that can be shared before finishing the meal with soba. On this day I had the grilled vegetables in a dashi broth. Eggplant, zucchini, squash, young corn, okra, bitter gourd, and tomato artistically plated. Tokyo is terribly hot and humid this time of year. Citrus 🍋‍🟩 is invigorating and a welcome flavor for many dishes in summer. Citrus in season include sudachi, kabosu, green yuzu, and hebesu. I wrote about Japanese citrus for the New York Times magazine. The gift link is pinned here and in stories. The Ginza branch is near the main crossing near Mitsukoshi department store. It is on the 14th floor of a building that I have walked by hundreds of times and only this week did I realize Komatsuan is here. I love this about Tokyo. Constantly rediscovering great eats. Ginza Komatsuan Chuo-ku, Ginza 5-7-6, i liv 14th floor Gift link to the New York Times T Magazine article: https://www.nytimes.com/2025/04/22/t-magazine/japanese-citrus-fruit-yuzu.html?unlocked_article_code=1.d08.-EDx.p8H-z5Ea-M6s&smid=url-share #foodsaketokyo #japanesecitrus #soba #hebesu #komatsuan #tokyo #ginza #japan #japanfood #japanesefood #japantrip #japantravel #vegetables #銀座 #銀座グルメ #銀座ランチ #そば #そば屋 #へべす #宮崎 #小松庵 #蕎麦 #夏 2025-08-13 16:35:42 .. 154 +7% 5 -43%
More goodies from Okume okume.dashi.tsukiji at Azabudai Hills. The historic shop dates back to 1871 and specializes in kanbutsu dried ingredients, essential for making dashi soup stick rich in umami. The Azabudai Hills branch also has a lovely selection of condiments for enjoying with rice or as a topping for tofu or vegetables. This was a thoughtful gift from dear chef friends. Arigato! Keep these ready-to-eat goodies in the refrigerator to upgrade any meal. nametake なめ茸 Enoki mushrooms are cut into small pieces and simmered in a sweet soy sauce broth. Fabulous with so many dishes. Rice, pasta, tofu, toasted baguettes, or in an omelet. Mix it into ground chicken for meatballs or for mixing with vegetables like blanched okra. mugen kinoko Tsukudani 無限きのこ佃煮 Fun name for this Tsukudani of mushrooms made with shiitake and Yanagi matsutake. The Yanagi matsutake is like a shimeji mushroom but with extra long stems - not related to the expensive and aromatic matsutake, but fun name. Tsukudani refers to dishes simmered in a sweet soy sauce. It is an excellent way to preserve ingredients. funwari tai furikake ふんわり鯛ふりかけ Floss made from sea bream with sugar and soy sauce. Reminds me of the floss bread in Singapore. umami bomb la yu 辣油 A fun chili condiment with onions, ginger, garlic, peanuts, chili, sansho peppers, and more. It is a soft paste and lovely over both rice and tofu. Would be great over cream cheese, steamed chicken, pasta, or with a raw egg over rice (TKG tamago kake gohan). tinned mackerel From Kushiro in Hokkaido the only ingredient is the fish. No salt or seasonings added. Lovely over rice, but would be delicious added to the rice pot before cooking. Nice for sandwiches, toast, canapes, or over pasta. Okume also has a shop in Brooklyn! See prior post for details. #foodsaketokyo #okume #japan #japanfood #japanesefood #japantrip #AzabudaiHills #rice #gohan #Tsukiji #simplywashoku #condiments #furikake #nametake #尾粂 #麻布台ヒルズ #調味料 #ふりかけ #tinnedfish #和食 #washoku #ごはん 2025-08-13 08:11:09 .. 84 -41% 5 -43%
Okume, established in 1871, specializes in kanbutsu dried ingredients, essential for making dashi stock. Dashi is rich in natural umami and is at the heart of washoku Japanese cuisine. Okume has an impressive display of different ingredients for making dashi - up to 36 options - at their retail stores. We visit the Okume shop on my Tsukiji Market tour. There are two shops at Tsukiji. One for dashi ingredients and dashi packs that simple need to be simmered to make dashi. The second shop sells a variety of seafood like black cod, salmon, squid, and mackerel marinated in miso that can be grilled at home. Dear friends gifted me this lovely box from Okume filled with ready-to-eat items. Keep these on hand for sprinkling over rice or some can be used for topping tofu or vegetables. Introducing four here: sansho jako 山椒じゃこ A classic condiment from Kyoto of dried shirasu small whitebait (a variety of immature fish like sardines) and mi-sansho which are the green sansho (Zanthoxylum piperitum) berry. The shirasu are rich in calcium and have a chewy texture. The sansho berries have a peppery and citrusy punch. katsuo miso かつお味噌 A sweet paste that has smoky notes from the katsuobushi powder. Would be lovely slathered over a grilled yaki onigiri. nori noni のりのに Nori laver is simmered with a dashi made from Toyama Bay dried sardines with soy sauce, mirin, and honey. The sweet and salty paste is nice with rice, but would also be lovely tossed over angel hair pasta or somen noodles. katsuo denbu かつおでんぶ Denbu is fish that is simmered until tender and falling apart into small flakes. This katsuo denbu is a Tsukudani style with soy sauce, sugar, sesame seeds, and sweet mirin. I love it over a bowl of rice, but would also be nice mixed into some cream cheese for crackers. These are all at the Azabudai shop. There is also a branch in Brooklyn! 50 Norman Avenue. Okume also serves a set meal with grilled fish, rice, miso soup, and side dishes. #foodsaketokyo #japanesefood #japan #japanfood #japantrip #japantravel #Tsukiji #TsukijiMarket #Okume #rice #katsuo #dashi #sansho #chirimenjako #denbu #condiments #simplywashoku #nori #尾粂 #築地 #佃煮 #のりのに #でんぶ #瓶詰めグルメ #和食 #ごはん #調味料 2025-08-10 08:21:02 .. 96 -33% 9 +3%
Love the hand made soba at musashikokubunji.ushio. The special menu now is house made natto with a green chili pepper that packs a lot of heat. The black vessel is filled with soba yu, the hot water from boiling buckwheat noodles. Rich in nutrition. It is poured into the tsuyu dipping sauce to finish the meal. Chef’s hobby is carving wood. His work is displayed throughout the restaurant. My little slice of paradise in the Tokyo suburbs. Ushio 潮
Kokubunji-shi, Nishimoto-machi 2-18-11
https://musashikokubunji-ushio.jimdosite.com/ Closest station is Nishi-Kokubunji on the Chuo line. 2025-08-09 06:47:06 Love the hand mad.. 88 -39% 4 -54%
Kusatsu Onsen is said to be one of the top three onsen hot springs resorts in Japan. The other two are Gero Onsen in Gifu and Arima Onsen in Kyogo, near Kobe. Kusatsu is the closest to Tokyo. It is up in the mountains of Gunma, near the Nagano border. When we went recently it was 10 degrees C (20 degrees F) cooler than Tokyo. A must see is a show called yunomi at Netsunoyu. Six performances daily so plan accordingly. A traditional method of stirring up the hot springs water to cool it down. There is some singing and a short history of the famous hot springs. Throughout the city are hot springs. For washing your hands, soaking your feet, and even a steam bath for your face. Lots of street food including onsen tamago, a soft boiled egg, and manju steamed buns. Getting there. We took a shinkansen from Tokyo Station to Karuizawa Station and then a bus for 90 minutes. We wanted to get to the city early to enjoy it before checking into our ryokan. For the return we took a 30 minute bus to Naganohara Kusatsuguchi Station for an express train to Ueno Station (near Tokyo Station). We stayed at Toki no Niwa. We loved the 23 different hot springs at the property. See prior two posts for more details on the hotel and on local eats in Kusatsu. It's also lovely in wintertime (but also very popular and crowded). Our summer visit in July it was much quieter. #foodsaketokyo #foodsakegunma #gunma #kusatsu #kusatsuonsen #japan #japantrip #japantravel #japanlocal #onsen #hotsprings #草津 #草津温泉 #温泉 #旅館 #旅 #群馬 2025-08-08 15:37:20 .. 152 +6% 3 -66%
Kusatsu Onsen in Gunma is one of the top three famous onsen hot springs in Japan. There are many hotels and ryokan inns in the resort town. One option is to stay near the city center and the famous yubatake field of hot water. We prefer staying out a bit, a short shuttle bus ride, in a more serene area. These properties tend to have more hot springs on the property. Night shuttles or calling a taxi is a way to see the yubatake lit up at night. On this stay we chose Toki no Niwa which has 23 different hot springs. Three of these are private so couples or families can bathe together. The individual baths are first come, first served. We splurged for the suite on the top floor with a private open-air bath on the veranda and spectacular views. For larger parties staying here futons will be pulled out onto the tatami mats while guests are at dinner. A multi-course dinner includes regional ingredients such as maitake mushrooms and wagyū beef that can be grilled or in a shabu shabu hot pot. The extensive beverage list includes cocktails, sake, shochu, wine, and my favorite fruit liqueurs - including yuzu, plum, peach, and apricots. There are also flights of daiginjo sake, local craft beer, or non-alcoholic cocktails. Guests select Japanese or Western breakfasts. Always choose the Japanese breakfast is our motto. Especially at ryokan inns. The colorful variety of small dishes - here, over a dozen! A dried aji horse mackerel is warmed up at the table on a grill. Small luxury that elevates the meal. There is also a bowl of ramen for guests who are up late. I usually fall asleep before it is served, around 9:30 or 10:00 p.m. 🤣 Toki no Niwa is part of the Kyoritsu Resort Group. The suite was about 28,000 yen ($190) per person which includes both dinner and breakfast. Kusatsu is up in the mountains and was about 20 degrees cooler than Tokyo.☺️ A nice escape! Yuyado Toki no Niwa Gunma-ken, Agatsuma-gun, Kustatsu 464-214 https://dormy-hotels.com/resort/hotels/tokinoniwa/ #foodsaketokyo #foodsakegunma #tokinoniwa #kusatsuonsen #kusatsu #japan #japantrip #japantravel #japanlocal #hotsprings #onsen #gunma #群馬 #草津 #草津温泉 #湯畑 #旅館 #旅 #旅行 #localjapan #japanlocal #japanonsen 2025-08-07 07:59:30 .. 246 +72% 15 +71%
Kusatsu Onsen in Gunma prefecture is said to be one of the three most famous hot springs in Japan. The others being Gero Onsen in Gifu and Arima Onsen in Hyogo near Kobe. In the center of the city is an area called yubatake, literally a field of hot water. At night the yubatake is lit up. It’s in the mountains and much cooler than Tokyo! Staying at onsen ryokan inns we usually check in, change into yukata provided by the property. As my girlfriend dokriley says, it's like a slumber party with everyone wearing the same resort wear. We then spend most of our time soaking in the hot springs, napping, reading, eating, and soaking. It's all about relaxing and enjoying local dishes. We planned our travel to enjoy some extra time in the city of Kusatsu as our ryokan on this stay was a distance from the city center. Here are some local spots we enjoyed in Kusatsu. Both are a short walk from the yubatake. Matsumoto specializes in a unique style of udon noodles that is thin and wide called himokawa. Matsumoto uses 100% Kinu no Hana flour from Gunma. The silky noodles have a chewy texture and have a hint of sweetness from the flour. I had it with walnuts that diners grind theirselves and then add the tsuyu dipping sauce to the crushed nuts. Pork katsu is topped with a signature house sauce over rice, for those with a heartier appetite. Matsumoto Udon. Kusatsu 486-5. At Iiyama Tei the menu had a large selection of kamameshi. Individual size rice pots cooked with a variety of toppings like chicken, salmon, mushrooms, chestnuts, beans, and much more. The rice is cooked to order so it takes about 15 minutes after ordering. We love making this style of rice at home, called takikomi gohan. The luxury of enjoying this at the restaurant is each person can order what they want. At home we all have to eat the same one as we are cooking it in a large donabe earthenware pot. Iiyama Tei. Kusatsu 386-2. Charming kissaten for coffee jelly at Gute Reise. Kusatsu 368. #foodsaketokyo #japan #japantrip #japantravel #japanesefood #udon #Gunma #Kusatsu #KusatsuOnsen #japanlocal #onsen #hotsprings #rice #Gunmagourmet #草津 #草津温泉 #まつもと #うどん #ひもかわうどん #郷土料理 #釜飯 #草津グルメ #草津ランチ #旅 #旅行 2025-08-06 17:28:20 .. 172 +20% 15 +71%
Fantastic free exhibit on architect Hiroshi Naito near Yotsuya Station. Actually about a ten-minute walk in this heat and humidity.🥵🤣 Worth the hike. Naito san also did the fabulous toraya.wagashi shop in Akasaka (photo 7). The most interesting is the display of 40 years of his diaries and sketchbooks. Grateful for the excellent English explanations. ☺️ There is another Hiroshi Naito exhibition in Shibuya (last photo). Kioi Seido Be sure to look up details on the exhibition as it is not daily. Through September 30, 2025. 2025-08-05 16:58:56 Fantastic free .. 236 +65% 16 +83%
Tokyo Tower from the toranomonedition hotel. A marriotthotels marriottbonvoy property. Be sure to request a room overlooking Tokyo Tower. Was hoping to eat here but The Blue Room doesn't serve lunch until noon. Considered grabbing a light bite at the Lobby Bar but food is only served at the counter as tables are only for guests enjoying afternoon tea. Too many rules so we went elsewhere.🤣 Fabulous catching up with my first wine mentor Janet Pouchot uwsnyc10024. We worked together at Restaurant danielboulud where she was a sommelier. Janet helped introduce me to so many people in the wine world, including Bernard Sun bsvino. Janet and I traveled together to Napa Valley to taste some wines. Arigato, Janet, for your generosity and friendship! Janet is now overseeing the beverage program at cafecommercenyc by chef haroldmoore. Serving American cuisine crafted in the French tradition. Cafe Commerce is on the Upper East Side. We shared a bottle of Austrian pinot noir over excellent pizza at crazypizza_toranomon. The last photos are from inside Tokyo Station at tokyo_oolong. The casual restaurant has a short menu. Fried and boiled #gyoza #potstickers, wonton #ramen, egg and pork, and potato salad. The yuzu ginger drink was filled with chopped ginger overpowering any hint of #yuzu. Don't bother with this drink. But I do love the rest of the meal. There is also a vegan ramen on the menu. Will try it, someday! #foodsaketokyo #toranomon #toranomongourmet #tokyohotels #japan #japantrip #japantravel #tokyostation #tokyoedition #editionhotels #marriott #虎ノ門グルメ #虎ノ門ランチ #虎ノ門ヒルズ #東京駅 #東京駅グルメ #東京駅ランチ #餃子 #ラーメン #ピザ #crazypizza #cafecommercenyc #nycbistro #nyclunch #nycgourmet 2025-08-04 14:34:55 .. 161 +12% 3 -66%

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