06/14/2012

wild suppon, purple asparagus and more: genki soup

Suppon © Tokyo Food File

Hangover: check. Moisturize: check. Recover from fatigue: check.

Right, all sorted now and set for the summer!

[more to be revealed in my column tomorrow...]

Jun 14, 2012 9:42:03 AM

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the iceman cometh (in Ginza and Shibuya)... ...and he hacketh away on the back of his truck. This is how they do it here in central Tokyo: a block of ice freshly cut into shape on the side of the street... ...sawn into handy-sized cubes right outside the bars that are going to be serving them in...
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Takazawa: kitchen alchemy taken to the next level Chef Yoshiaki Takazawa's stunning bijou chef's-table restaurant in Akasaka — as reviewed today in my Japan Times column — was the perfect place for a memorable meal. He's dropped the "Aronia" from his name and he's putting greater focus on Japan — ingredients and cooking styles, tableware and presentation —...

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