Collaborative Japanese/French-style restaurant produced by a Michelin chef was opened in the Paris airport
Japan and France marked their 160th anniversary of establishing diplomatic relations this year and the airport in Paris was renovated to become “Destination/Paris 21 districts.” This airport will offer experiences related to shopping, gourmet and culture.
The airport is now planning to open more than one restaurant produced by a Michelin Star chef in each international terminal so that visitors can enjoy full-fledged French dishes. They announced that they will open the Japanese/French-styled restaurant, “Teppan” produced by the Michelin Star chef, Thierry Marx.
In 2016, the restaurant, “I Love Paris” produced by Guy Martin which was the first restaurant of the project, was selected as the No. 1 restaurant in “the world’s best airport restaurants” and Martin has been working with the airport in Paris based on the keyword “Bistronomy.” He also opened a restaurant named “The French Taste” in the 2nd terminal of Charles de Gaulle Airport. The restaurant was designed by Charles Zana, a French architect.
And in April 2018, one of the most famous French chefs, Thierry Marx opened a French/Japanese-styled restaurant named “Teppan” in terminal 1. I am sure that visitors of France will spend a wonderful time dining at this restaurant before going back to their home countries.
“France is known as a country that has lots of delicious foods. I think this is a wonderful project because many people can enjoy superb French dishes in their transit airport before leaving France. I would like to say thank you to the airport for offering me the chance to participate in this wonderful project.”
Be sure to visit this restaurant when you visit France.
Stock Your Kitchen With Japanese Kitchenware Tools by SALON adam et rope’
21.May.2020 | FOOD
SALON adam et rope’ has launched its new “Nihon no Daidokoro Dougu” (Japanese Kitchen Tools) collection which features a curated selection of Made In Japan kitchenware and cookware items from high quality Japanese brands.
Top: ¥12,000 / Middle: ¥12,000 / Bottom: ¥9,000 (Before Tax)
Traditionally, Japanese knives were made by men with men in mind, but these Kasane knives are made by women to fit with the modern age. They are made in such a way to feel comfortable in smaller hands. The handles are made from rare natural wood from the cerasus jamasakura trees of Gifu Prefecture which give them a texture that changes as you continue to use the knives. The blades themselves are made from high-carbon stainless steel which gives them superior sharpness and durability. The blade edge is the result of a new technology developed by Sumikama called “Zero Edge” which makes them thin and sharp.
Left: ¥1,300 / Middle: ¥2,000 / Right: ¥2,800 (Before Tax)
Left: ¥1,000 / Middle: ¥1,200 / Right: ¥2,000 (Before Tax)
These handy stackable containers are made by Kaji Donya, a company based in Tsubame, Niigata. The height of each one is the same which makes them super convenient when stacking inside fridges.
Ceramic Grill: ¥1,400 (Before Tax)
The ceramic grill is a longtime seller at SALON. If you’re grilling bread on it, it leaves the outside crispy and the inside nice and soft. It uses far-infrared rays which means the water content of the ingredients grilled on it is not lost, allowing for the full tasty flavour to stay locked in and the food plump and juicy.
Father’s Day: Otokomae Tofu Celebrates Dad’s Around the World With New Tofu Product
13.May.2020 | FOOD
Japanese tofu company Otokomae Tofu is celebrating Father’s Day this year by releasing its new “Chichi no Hi Tofu” (Father’s Day Tofu) at supermarkets around Japan for a limited time between June 15 and June 21.
When you pour soy sauce over the Father’s Day Tofu, a message of gratitude appears on the tofu’s surface in Japanese. This is a unique, one-of-a-kind tofu experience. There are four messages in total which translate to: “Manly,” “Thanks always, dad. I love you, live a long life,” “You work so hard papa, I love you,” and “Dad.”
Giving your dad some Father’s Day Tofu is sure to make for a Father’s Day to remember!
Chichi no Hi Tofu (Father’s Day Tofu)
Running: June 15, 2020 – June 21, 2020
Price: ¥158 (Before Tax)
Available: Supermarkets in Japan (Except Hokkaido and Okinawa)
Otokomae Tofu Official Website: http://otokomae.com
McDonald’s Japan: Chicken Tatsuta Mentai Cheese & Other Japanese Flavoured Foods Coming to the Menu
09.May.2020 | FOOD
McDonald’s Japan is introducing some mouth-watering new foods to its menu including two which incorporates chicken tatsuta: the “Chicken Tatsuta Mentai Cheese” which is made with walleye pollack roe, and the bite-sized “Hitokuchi Tatsuta”ーthe latter of which is arriving to the side menu.
It is also introducing the “Rice Chicken Tatsuta” burger following the success of the “Rice Burger” which was released at stores for the first time earlier back in February of this year.
These new menu items will be released on May 13, 2020 at all McDonald’s branches in Japan for a limited time.
Chicken Tatsuta Mentai Cheese
Chicken tatsuta is a popular Japanese dish which combines a soft, soy ginger-soaked chicken patty with spicy sauce and stuffs it inside a bun. McDonald’s new “Chicken Tatsuta Mentai Cheese” adds spicy walleye pollack roe mayo and smooth white cheddar cheese to the equation. It will be available all day round, including for the morning menu.
Rice Chicken Tatsuta
The “Rice Chicken Burger” will be available in the evenings only.
Japanese actor Toshiyuki Nishida is appearing in the TV commercials to promote the “Hitokuchi Tatsuta” while comedian Nobuyuki Hanawa and actor Katsumi Takahashi appear in the “Rice Chicken Tatsuta” commercials which feature a re-recording of the song SWEET MEMORIES ~Amai Kioku~ by Seiko Matsuda.
McDonald’s Japan Official Website: http://www.mcdonalds.co.jp/
AKOMEYA TOKYO in la kagū: Shopping Centre Celebrates 1st Anniversary With New Products
It’s been one year since AKOMEYA TOKYO in la kagū opened in Tokyo in March 2019, and to celebrate, the shopping centre is releasing lots of new products for guests to enjoy starting on April 8, 2020.
AKOMEYA TOKYO in la kagū, the flagship store of AKOMEYA TOKYO, is celebrating its 1st anniversary with a new bigger and better product line-up. At the end of 2019, the new AKOMEYA Shokudo restaurant opened, and AKOMEYA TOKYO in la kagū began selling fresh vegetables and introduced AKOMEYA TOKYO’s first line of Western-style clothing.
AKOMEYA TOKYO in la kagū has upped its variation of food products, including a rice, vegetables, nuts, condiments, and more.
AKOMEYA Shokudo Kagurazaka to Open On April 1st
Seasonal Kobachizen – ¥2,200 (Before Tax)
Sweet and Sour Chicken & Vegetable Gozen – ¥1,500 (Before Tax)
The “Seasonal Kobachizen” is served with fresh white rice and a wide range of deliciously-made ingredients and condiments. There is also a line-up of classic Japanese food too available casually as self-service.
Desserts – From ¥700 (Before Tax)
Enjoy teatime too with AKOMEYA Shokudo Kagurazaka’s dessert line-up. It will be a great place to pop into if you’re strolling around Kagurazaka or doing some shopping.
*AKOMEYA Chubo will be open until March 29. It will close on March 30 and 31 for refurbishment before reopening on April 1 as AKOMEYA Shokudo.
More Details: https://www.akomeya.jp/shop/pg/1lakagukouji
Fragrant Smoked Food Products
Over 20 new smoked food products will be introduced made using special cooking methods. The cashew nuts, pistachios, spices, and coffee beans are smoked without any heat going into them before being smoked again inside a drum-shaped mixer to ensure every grain is coated. The soy sauces, oils, and dressings also have very tiny smoke bubbles in the liquid. Everything in the line-up is rich in smoky flavour
The Hive and Barrow’s Vegetables
The Hive and Barrow is a husband and wife company which moved from the United Kingdom to Chiba Prefecture in 2010. With no agricultural experience, they were able to clear land at a mountain and begin producing a wide variety of organic vegetables outdoors in nature. The eye-catching colours of their produce, as well as its rich smell, is proof of their love and dedication to grow incredible vegetables. They sell fresh veg everyday, as well as exquisite hummous, soup bases, pickles and more, all using their fresh produce.
The second floor houses Japanese lifestyle products, with a fun line-up that encourages the enjoyment of picking something out.
Western-Style Clothing to Dress Up Your Day
The clothing line-up offered on the second floor of AKOMEYA TOKYO in la kagū is not tied down by trends. It’s a collection for when you want to look chic and polished offered by made-in-Japan brands that are dedicated when it comes to quality. The items are inspired to make you feel happy when you put them onーso find your favourite style.
Alwel / ANSPINNEN / Catworth / dahl’ia / fruits of life / JOHN SMEDLEY / les Briqu’a braque / MANTERO / MATRIOCHIKA / NAPRON / R&D.M.Co- / Yarmo
Enjoy a collection of brand accessories that boast tradition and craftsmanship from all across Japan. Each and every item is handmade with love and care by artisans, and without stereotypical designs in mind, so you can adorn yourself with originality.
HARIO Lampwork Factory / NAGAE＋ / TRIPLE O
As part of the anniversary celebration, those who spend over ¥3,000 (tax included) at AKOMEYA TOKYO in la kagū from April 8 will receive a limited-edition tea towel. These are limited in stock and won’t be available once all are given out.
AKOMEYA TOKYO in la kagu
Address: 67 Yaraicho, Shinjuku, Tokyo
Opening Hours: 11:00-20:30
Anniversary Site: https://www.akomeya.jp/shop/pg/1lakagu1year/
AKOMEYA TOKYO in la kagu Official Website: https://www.akomeya.jp/shop/pages/about_en.aspx
*Please note that due to the ongoing situation surrounding the Coronavirus (COVID-19), opening hours are subject to change. Check the official website for the latest details.
Shiseido Parlour to Open New Restaurant at WITH HARAJUKU in Tokyo
15.March.2020 | FOOD
Shiseido Parlour, a pioneer of Japanese-style Western cuisine, has announced that it is opening its new restaurant and lounge Shiseido Parlour The Harajuku on the 8th floor of WITH HARAJUKU, a shopping centre located in front of Harajuku Station in Tokyo, on April 25, 2020.
Goshu no Sosai With Seasonal Ingredients
Shiseido Parlour The Harajuku breathes new life into the Japanese-style Western cuisine that has been cultivated in Ginza for 100 years, serving up a new prix fixe-style fixed price menu that elevates the taste, smell, and appearance of the seasonal ingredients used, from a Japanese way of thinking. This food can be enjoyed with a glass of one of the main wines selected by the restaurant’s sommeliers, high-quality tea, and more.
Meals are enjoyed even more by the view offered at the restaurant, where you can see shrine groves of Meiji Jingu Shrine.
Forest Dinner (Chef’s Recommendation) – ¥12,000 (Tax Included)
The design concept for the restaurant interior is forests. The restaurant promises a relaxing atmosphere like that of being wrapped amongst the mighty trees of the woods, the cool air blowing, and the rays of the sun spilling through the trees.
The interior design was created by Kazuya Ura, a Japanese architect who was involved with the building plan for the Kyoto State Guest House. The restaurant lounge features glass art on the wall which captures the image of sunlight filtering through the trees. This was created by Japanese glass designer Ikko Itabashi.
The chic red lounge offers a view of the garden terrace and faces the direction of Akasaka. Tuck into appetisers and desserts and enjoy sipping on a drink. This is a great place to sit after your meal or for meeting up with someone.
If you’re visiting Harajuku during your trip to Japan, why not pop into the new Shiseido Parlour The Harajuku?
Shiseido Parlour The Harajuku
Address: WITH HARAJUKU (Floor 8F), 1-14-30 Jingumae, Shibuya, Tokyo
Dining/Lunch: 11:30-15:30 (Last Orders 14:00)
Dinner: 18:00-22:00 (Last Orders 20:30)
Lounge: 11:30-22:30 (Last Orders 21:30)
Closed: Mondays (Except on public holidays), and closed April 27, 2020
Official Website: https://parlour.shiseido.co.jp/en/index.html
Popular Yakiniku Restaurant Futago to Open New Branch at THE JUNEI HOTEL in Kyoto
14.March.2020 | FOOD
FTG Company, which operates 74 restaurants inside and outside Japan, is set to open its new restaurant Nikukappou Futago at THE JUNEI HOTEL Kyoto in Higashiyama, Kyoto on March 27, 2020 where it will serve authentic Japanese wagyu beef and full courses.
THE JUNEI HOTEL Kyoto is a small luxury tourist hotel housing eleven rooms in total, including its Bamboo Suite. Bamboo can be found throughout all the rooms as part of the hotel’s concept: “A sojourn embraced by bamboo in a moonlit space.” The rooms, as well as the hotel interior overall, showcases beautiful traditional handiwork using bamboo.
Inside Nikukappou Futago
Nikukappou Futago fuses traditional Japanese elements with modern ones. It features half-size eating areas as well as private areas. Customers can expect their private dining experience to include freshly-cooked full courses with high quality Japanese wagyu and seasonal ingredients.
Menu in Japanese *Menu will change monthly
Nikukappou Futago’s concept is “A relaxed adult’s Iki.” The word iki here refers to a range of different meanings in Japanese, like “sophistication,” “breath,” “spirit,” and “life.” The restaurant will work to serve a hospitable service that enables each and every person to enjoy that iki that lives inside them.
Foie Gras & Wagyu Filet Mouthful Bowl
Wagyu Loin & Kyoto Vegetable Shabu-shabu
The course is made with seasonal ingredients and vegetables. Plus, in using a range of cooking methods, the original flavour meat of the meat is intensified.
Wagyu Sirloin Sumiyaki
Enjoy a selection of high-quality rare wagyu cuts like sirloin, filet, loin, and more. You can also enjoy a selection of classic Japanese dishes like yakiniku, shabu-shabu, and sukiyaki, all in one course.
Like the changing seasons in Kyoto, the menu will be altered every month to bring something new. Discover your iki and enjoy a great meal at Nikukappou Futago.
Nikukappou Futago THE JUNEI HOTEL KYOTO
Address: THE JUNEI HOTEL KYOTO Floor 1F, 4-139 Honmachi, Higashiyama Ward, Kyoto
Grand Opening: March 27, 2020
Opening Hours: 17:00-23:00 (Last Orders 22:00)
No Fixed Holidays
Seats: 32 (6 Half-Size Rooms / 2 Private Rooms
Course Price: ¥11,000 (Tax and service charge not included) *Course menu to change each month
Official Website: https://nikutei25.com/
DIOR FROM PARIS TO JAPAN Exhibition Shows Off Dress Line-Up Inspired by Japanese Culture
The DIOR FROM PARIS TO JAPAN exhibition at HANKYU Umeda Store in Osaka began on March 1 where it is set to run until March 22.
The collection features a complete line-up inspired by Japan’s rich culture, from dresses serving haute couture to exquisite Lady Dior bags re-interpreted by various artists. This exhibition is a coming-together of DIOR and Japan and expresses savoir faire the way a maison should.
The exhibition is also home to a gift shop selling a range of different items. It also has an audio guide presented by Japanese actress and fashion model Yuko Araki and actor and model Ryusei Yokohama, both of whom were selected as Japan Fashion Ambassadors for this exhibition.
See the worlds of DIOR and Japan collide at DIOR FROM PARIS TO JAPAN.
DIOR FROM PARIS TO JAPAN
Running: March 1, 2020 – March 22, 2020
Location: HANKYU Umeda Gallery (HANKYU Umeda Store Floor 9F)
Address: 8-7 Kakudacho, Kita, Osaka
Official Website: http://bit.ly/DiorFromParisToJapan
Winners Announced For The 7th Washoku World Challenge Competition
03.March.2020 | FOOD
The final round for the 7th Washoku World Challenge Competition was held in Tokyo on February 20 and 21, which saw WANG Wei Ping of China, and chef at SUN with AQUA JAPANESE DINING SUNTORY, as the winner.
The two-day event brought together five chefs from Hong Kong, Singapore, Paris, Donostia-San Sebastian, and New York come together to compete and show their skills create dishes based on the competition’s main theme of “Umami” and this year’s theme of “Texture and Mouthfeel.”
The judges said: “This 7th edition demonstrates that the finalists’ technical level keeps improving every year. Creating Japanese dishes that incorporate the characteristics and unique ideas of other countries’ culinary cultures, while respecting the fundamentals of Japanese cuisine built on the concept of umami, expands the potential of Japanese cuisine. The creations of each one of the finalists embodied this notion.”
Middle Contender: WANG Wei Ping, 1st Place Winner
WANG Wei Ping’s Dish
On the first day, the chefs used the same ingredients to create a “nimonowan.” On the second day, they forged their own original dishes using five or more ingredients which they arranged on a Japanese “hangetsubon” tray.
When reacting to his victory, Wang Wei Ping said: “I thank the owner and other members of my restaurant. After returning to Shanghai, I would like to continue conveying the excellence of Japanese cuisine, which is both healthy and tasty.”
First Place: WANG Wei Ping (China, SUN with AQUA JAPANESE DINING SUNTORY)
Second Place: Yael PEET (USA, Fury’s) *The restaurant will be open this summer.
Third Place: Loh Man HONG (Singapore, FAT COW)
Wojciech POPOW (Poland, Beaverbrook)
– Head Judge: Mr. Yoshihiro MURATA
(Chairman of Japanese Culinary Academy, Owner and chef of Kikunoi, Japanese Cuisine Goodwill ambassador)
– Deputy Head Judge: Mr. Masahiro NAKATA
(Director of Taiwa Gakuen Education Inc. President of Kyoto Culinary Art College)
– Judge: Mr. Hideaki MATSUO
(Owner of Japanese Cuisine KASHIWAYA, Japanese Cuisine Goodwill ambassador)
– Special Judge: Yoshio KOJIMA
Washoku World Challenge
Official Website: https://www.washoku-worldchallenge.jp/7th/en/
Fermented Food Cafe ‘Tsuke x Koji Haccomachi’ to Open in Kyoto’s Sanjo Area
19.February.2020 | FOOD
Tsuke x Koji Haccomachi is a new cafe opening in the Sanjo area of Kyoto on February 22, 2020, that is centred entirely on fermented foods.
The name “Haccomachi” derives from the Japanese word Hakko (Hacco), meaning fermented, and Komachi (Comachi), meaning a beautiful woman. The cafe hopes for people to incorporate fermented foods into their livesーsomething which is rooted in Japanese food cultureーand live comfortably.
The cafe’s logo showcases the making of kōjiーa type of mould used in the fermentation process of certain food products in Japan, like soybeans. The logo hope to pass down this long upheld tradition.
Hakko fermentation is a major part of Japan’s food culture. Since ancient times, the sweetness and umami brought about by the enzymes in the fermentation process have served to accompany many foods in the country, such as miso, soy sauce, mirin, rice vinegar, and so onーall traditional condiments used in the Japanese kitchen that are still fundamental today.
The menu at Tsuke x Koji Haccomachi features a line-up of fermented foods made in Kyoto, including those from Kyoto-based soybean makers Fujiwara Shokuhin, Sawai Shoyu Honten which has produced the same high quality soy sauce for decades, sake brewery Kitagawa Honke which has been around since the Edo Period, and more.
A Small Look at the Menu
Haccomachi Special – Fermented Lunch Plate: ¥1,690
This lunch plate is an assortment of hors d’oeuvre made with fermented condiments, tandoori chicken that has been pickled to elevate the umami, marlin fish, soup, and more.
Spare Ribs On The Bone in Miso Yuan Yaki: ¥1,490
This hearty portion of spare ribs are marinated in a miso, mirin, and soy sauce mix. Taste the full umami flavour of the juicy meat.
Namerō Miso Salmon in Yoghurt Sauce: ¥770
The salmon is served namerō style, a type of tataki or pounding method, in miso. The yoghurt has both a refreshing and rich flavour.
Homemade Komekoji Rice Malt Sweet Sake Yoghurt: ¥470
The splitting of the sour yoghurt serves to elevate the sweetness of the sake. This is a drink that even those who don’t like sweet sake are sure to enjoy.
Miso Pound Cake w/ Vanilla Ice Cream: ¥550
The miso pound cake is a collaboration with Japanese confectionery company Sarasa, which has 6 branches of cafes and shops in Kyoto. It’s made using komekoji rice malt powder provided by an old-fashioned Japanese shop (菱六もやし). The umami of the miso is intensified, and the cake stays moist thanks to the powder. It’s served with a dollop of refreshing vanilla ice cream.
Blackcurrant & Vanilla Sweet Sake Affogato: ¥550
A unique spin on the affogato dessert which has you pouring hot sweet sake over tangy and refreshing blackcurrant sherbet and rich vanilla ice cream. Enjoy the mix of the hot sake and the cool ice cream.
Discover the Japanese tradition of fermentation at Tsuke x Koji Haccomachi, opening February 22, 2020.
Tsuke x Koji Haccomachi
Grand Opening: February 22, 2020
Address: 78-1 Masuyacho, Shitagaru Yanaginobamba Sanjo-dori, Nakagyo Ward, Kyoto,
Opening Hours: [Weekdays] 11:00-15:00 & 17:00-22:00 / [Weekends & Holidays] 11:00-22:00
Official Website: https://haccomachi.jp/
Warm Food and Succulent Seasonal Strawberries Served at Ginza Six For Winter
05.January.2020 | FOOD
GINZA SIX—officially the biggest shopping complex in Tokyo’s high-end Ginza district—is home to a host of restaurants now serving some seriously luxurious and gourmet winter food.
For the winter season only, the shopping centre’s cafes and restaurants have cooked up menus of food to warm both the heart and body. The extravagant line-up is made up of carefully-selected seasonal ingredients that’s sure to warm you to the core. Let’s take a select look at some of the things on offer.
JASMINE Specially-Made Hotpot Plan – ¥7,800 (Before Tax) @ JASMINE Washinkansai
This hot pot is made with a broth of chicken bones and collagen boiled in water and a broth of mala sauce. Both broths have a deep and nourishing taste and are filled with carefully-chosen ingredients as well as nine condiments for complex flavours. As well as that seen in the photo above, it is served as a set with an appetiser, fried gyoza, Chinese-style noodles, and almond tofu.
Matsusaka Beef Sukiyaki Gozen Hotpot – ¥3,400 @ Sukiyaki Gyu-shabu Matsuju
Warm yourself up with this hot pot which is made sukiyaki-style and contains high-quality Matsusaka beef picked out by Asahiya, a shop specialising in Matsusaka beef. The beef is soft, tender, and has a rich sweet taste and fragrance. It’s served with a red miso soup seasoned with Japanese pepper which complements the salty-sweetness of the sukiyaki.
Homemade Sausage and Potato Raclette Cheese Melt – ¥2,400 (Before Tax) @ Bistro AUX AMIS
Raclette cheese is a staple food in France during the winter. This delicious dish is served with juicy homemade sausages made from yoshidabuta pig from Saitama, bacon, potato, and warm veg, all covered in a hot melted cheese. It’s sure to warm you up and goes even better with a glass of wine.
Once you’ve had a fill of lunch or dinner, you should go and check out the in-season strawberry takeout treats and desserts that are being sold on the booth floor where the latest in culinary trends gather.
Strawberry Chocolate Sandwich – ¥300 (Before Tax) @ Patisserie Sembikiya Ginza Six
Coated in white chocolate, this biscuit sandwich is made with a strawberry ganache that squeezes every last delicious drop out of the fresh strawberries. Combined with he raspberry sablé cookies and chocolate, it’s a strawberry match made in heaven.
Real Strawberry Gummies – ¥1,050 for 3 @ Candy Art Museum by PAPABUBBLE
These gummy candies are made as big as real large strawberries. They are coated in chocolate and made with lots of real strawberry juice, and when bitten into, taste fresh and juicy.
Strawberry Matcha Daifuku – ¥400 Each @ Kurogi Chacha
Kurogi Chacha’s Strawberry Matcha Daifuku are filled with a whole fresh strawberry and coated in a matcha-laced white bean paste and gyūhi, a form of Japanese confection. The rich taste of the matcha comes together with the sweet and sour strawberry to create a delicious combination. They are hand-wrapped fresh as soon as your order is put in to retain their freshness.
Enjoy the full course winter has to offer at GINZA SIX, from soul-warming hotpot dishes to strawberry delights and more.
Address: 6-10-1 Ginza, Chuo Ward, Tokyo
Opening Hours: Shops/Cafes (B2F-5F) 10:30-20:30 / Restaurants (6F, 13F) 11:00-23:00
*Business hours differ from shop to shop.
No Fixed Holidays (But shops and restaurants will be closed on January 1, 2020)
Access: Directly connected to Ginza Station via the Tokyo Metro Ginza Line, Marunouchi Line and Hibiya Line.
Business hours will be shortened on December 31, 2019 and January 2, 2020 as shown below.
Shops/Cafes (B2F-5F) 10:30-18:00
Restaurants (6F, 13F) 11:00-21:00
Shops/Cafes (B2F-5F) 10:30-20:00
Restaurants (6F, 13F) 11:00-22:30
Official Website: http://ginza6.tokyo/
Akasaka Yuuga: The New Japanese Restaurant in Tokyo’s Gourmet Warzone Akasaka
13.December.2019 | FOOD
Akasaka is known as a warzone when it comes to gourmet restaurants, but a new contender has arrived. Akasaka Yuuga opened this month in Akasaka Ni-chome, Tokyo. This restaurant serves Japanese style cuisine featuring carefully selected flavours taken from across the country.
Yuuga gets most of their fish from Choshi Port, which boasts the best fish yield in Japan, as well as other carefully chosen seafood from across Japan in addition to seasonal vegetables. They bring out the full flavour of their ingredients, all of which are matched to the current season. They even serve Japanese black beef.
Their concept centres on how recognised and loved Japanese food is internationally. The restaurant makes full use of Japan’s traditional food culture and prepares food using a variety of cooking methods. Everything in the restaurant is carefully considered to ensure diners enjoy their meal experience with all five senses, from not only the food but the decor and hospitality too. There are also counter seats available for customers who want to watch their food being prepared while they talk, whether to their friends or with the skilled chefs, offering an unforgettable dining experience for Japanese people and foreigners alike. There are also private eating booths for those who want to eat with friends, family, or celebrate a special day.
Nijushisekki refers to the days that divide the solar year into twenty four equal sections and highlight the longest days of sun in summer, the shortest days in winter, and the days being the same in spring and autumn.
The dishes at the restaurant reflect these regular changes; the dishes are not bound strictly by Japanese cuisine, but make use of various cooking and preparation methods, with thought and consideration put into every dish.
Japanese Black Beef
Yuuga prides itself not only on seasonal vegetable and fish-filled menu, which is both a feast for the belly and eyes, but on the beef used in its course meals too.
Yuuga serves Japanese black beef which comes from a rare breed of cow which is difficult to rear. It has a distinct rich flavour and low melting point which gives it a melt-in-the-mouth texture.
There are three courses to choose from that cater to customers desires, costing ¥8,000, ¥12,000, and ¥20,000 respectively. This includes appetisers, and customers can choose from a range of wines from around the world select by sommeliers, as well as champagne, whisky, and of course sake and shochu.
Address: Yamaguchi Bldg. 1F, 2-14-8 Akasaka, Minato Ward, Tokyo
Business Hours: 17:00-23:00 (Last Orders 22:00)
Closed: Sundays & Public Holidays
Official Website: http://yuuga.ku-shin.jp
This Week’s Breakfast: Warming Up With Asa Kayu at Asora no Chaya in Ise
One thing I do at least once a week without fail is treat myself out to some delicious food or dessert. I find it very important time well spent in order to live a happy, fulfilling life.
During a business trip to Ise, I decided to treat myself to some breakfast in the coastal city. I got up nice and early and went to pray at the Toyo’ ukedaijingu of Ise Grand Shrine before making my way to Asora no Chaya to order some of their Asa Kayu (“Morning Porridge”) to warm myself up since I was feeling a little cold.
Asora no Chaya is about an 8-minute walk from Ise Stationーwhich by the way is the closest station to the Toyo’ ukedaijingu of Ise Grand Shrineーand just a minute’s stroll from the inner shrine itself.
At the entrance they had “Asa Kayu” written on the door as pictured above. The cafe itself is located on the second floor.
The cafe has wood-based decor, and the windows are nice and big, letting lots of natural light seep in. From the window I could see Ise Grand Shrine which I prayed at just moments ago. It’s a place where you can wind down and relax.
I ordered the “Mike no Asa Kayu Awabi” (in Japanese: 御饌の朝かゆ 鮑). I found out that the word mike is used to refer to precious, sacred food. Apparently, your good fortune will increase if you eat it after praying to the god of food at the Toyo’ ukedaijingu.
Mike no Asa Kayu Awabi (御饌の朝かゆ 鮑) – ¥2,040 (Tax Included)
My meal arrived in a wooden box. When I opened it, I was happy to see that I not only received the porridge, but other small plates and bowls of food too.
I was charmed by how shiny the rice was in the sunlight. To eat the thin rice porridge, you add the awabi, pickled vegetables, kombu, bonito broth and other ingredients.
The rice porridge is easy to digest and warms you up to the coreーthe perfect way to relax on a cold day. The combination of the tender bonito and the smooth porridge is a match made in heaven. It’s a very simple dish with no unnecessary additions. It has a gentle flavour that makes your mind and body just wind down and relax.
As well as the rice porridge, the meal comes with other healthy foods too like dried fish, soft boiled egg and vinegared ingredients. For dessert, you get zenzai which is a type of sweet soup. This is a very special breakfast you can only experience here at this cafe, coupled with a view of Ise Grand Shrine, all in the early morning.
Whenever I wake up early, it feels like I’ll have a very different start to the day than usual, but spending my morning in Ise, praying at Ise Grand Shrine and eating kayu porridge at Asora no Chaya had me holding my head high.
This morning, it was the start of another new day, and I began it feeling dignified.
Awabi Gohan no Moto – ¥1,300 (Tax Included)
I wanted to share the happiness between friends and family on this fine day where I got to eat a delicious breakfast. This Awabi Gohan no Moto is an easy way to enjoy awabi. You took it together with rice to make awabi rice. Being able to purchase awabi, which is a high quality ingredient, at this price is an absolute steal.
Writer: Sayuri Mizuno (MOSHI MOSHI NIPPON)
Translator: Joshua Kitosi-Isanga
Asora no Chaya
Address: Ise Sekiya Honten Floor 2F, 13-7 Honmachi, Ise, Mie Prefecture
Opening Hours: Asa Kayu 7:30-10:00 / Lunch 11:30-14:30 / Cafe 7:30-17:00 (Until 16:00 on weekdays)
Official Website: https://www.asoranochaya.com