Q: What is the most Japanese thing ever?

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I'm asked all the time why things in Japan just seem 'better' (and I use this the term better lightly), this basically sums up Japan.

Adversity to change, is the reason a lot of our traditions are still intact.  And lots of inefficiency and careful double, triple, even quadruple checks for the most mundane things makes for perfection. Good, bad, or indifferent, to live here everyday is pretty annoying (or mendoukusai as we say in Japanese) but the trade-off is this unmatched attention to detail that makes a lot of things in this country incredible.

Read the rest of the answers here

North Korea-o-Rama

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This has nothing to do with food or booze but it does have to do with Japan so I’m leaving a cluster of word vomit here. Over the past few months, tensions between N. Korea and the world are so high, Kim Jong-un keeps launching missiles towards Japan. I was freaked out for a bit but then I realized something.

This is from one of the many conversations between my younger brother and me (no filter, no editing, inappropriate foul language is present):

Me: So I’ve been thinking about the North Korea bomb situation. And how that crazy son of a bitch keeps fake launching miscles. Missiles? Shit I don’t know how to spell that darn word. Nucs. Bombs. Whatever.

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Japan’s ‘Fast Food’

Well, it’s not technically ‘fast food’ but more diner food, there is a genre of chain restaurants called ‘fami-resu’, short for family restaurants. Like a Denny’s.

Anyway, there is a chain Royal Host and I’ve heard from locals Royal Host is super yummy but they aren’t really located in areas I spend time. The other day I went to my very first Royal Host and suffice to say, it exceeded expectations and blew my mind.

Look at my lunch!!!!!

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This was chicken with a soy (sauce) butter sauce topped with a creamy, melty, egg, served with french fries and rice and soup or salad, all for around $7USD.

Not only was it delicious, the cost performance was 100000000%. Aside from lunch deals, there are tons of other dishes ranging from Japanese (rice bowls, udon, Japanese curry) to Western (clubhouse sandwiches and all day breakfasts). Everything looks so tasty I want to eat through the menu. I wish there was a Royal Host near my house, I would seriously eat here everyday.

No one really talks about fami-resus because it’s not fancy but they are underrated imo. Definitely recommended for second or third time visitors to Japan.

Troll the menu here → click this
Denny’s and Jonathan’s are also highly recommended!

 

File under: yikes

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A few highlights:

Endless crowds, unknown neighbors and unruly behavior have drained many residents here of their sense of “omotenashi” (hospitality).

They now say that the hordes of overseas tourists who keep coming to the ancient capital are eroding the quality of their traditional lives.

In 2003, when only 5 million foreign tourists visited Japan, the government initiated the Visit Japan Campaign to double the number.

The number of visitors to Japan topped 20 million in 2016, and a monthly record 2.57 million foreign tourists came to the country in April.

If things go as the government plans, the foreign tourist number will reach 40 million by 2020 and 60 million by 2030.

Yikes. Read the entire thing here

*Side note: I rarely go to Kyoto anymore and when I do, I go with those who know the ins-and-outs. People who have been traveling there for centuries and have family relationships with businesses and restaurants. As warm and hospitable as Kyoto may seem on the surface, Kyoto people are known to be cold and unwelcoming.

Ingredients in Japan

I rarely eat Chinese food by choice. Dim sum bores me (to me, it feels like an endless  on parade of tiny baskets with fish or pungent meats and chives wrapped in dough), black bean sauce is way too potent and I can’t taste the ingredients. XLB are my favorite but there’s only so many soup dumplings one could eat. A lot of the fish has this slimy texture reminiscent to cheap catfish and a lot of the dishes — irregardless of style of Chinese cuisine — tastes like the pan (or wok?)

The other night I had Szechuan food for the first time in I can’t even recall how long ago and it was so delicious and flavorful. The dishes look extremely spicy because of the red peppers but the heat was subdued. There was one stewed chicken dish that literally blew my mind. I could taste every layer of the ingredients unfolding on my tongue — anise, sansho, soy, and I learned Szechuan peppers have this unmatched brightness, a subtle acid, that brings the dishes to a new level.

The chicken, fish, shrimp, beef, sansho peppers and all the greens are so optimal in Japan that it’s almost unfair. I swear, a cooked box of rocks in Japan would taste good.

Now I am keen on learning more about Chinese cuisines — especially Szechuan. Ahhhh the learning process here is never, ever, ending.

Directions in Japan

The other day I was just given an address for the spot we were going to for dinner. Looked up directions and got the most unhelpful navigation ever. “Unnamed roads” both on phone and computer in Tokyo (somewhere around Ginza/Akasaka-ish). The directions read like I’m in some farmland deep in the countryside!

“Turn left, cross the road, cross the road, cross the road.”

I meannnnnnnn seriously?! JAPAN, YOU ARE RIDICULOUS!

Sushi Saito

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In 2009, when Michelin decided to uncover Japan’s culinary scene by including us in their guide, two things happened. One: the world got a glimpse of our extraordinary cuisine. Two: it caused absolute chaos to the reservation situation in Tokyo.

Frankly, it’s now shit.

There is way more demand than supply since most spots seat only 8-10 people and for those who aren’t Japanese or speak the language, they are SOL (shit outta luck). Sadly a lot of crappy tourists bail last minute or worse, don’t show up or even call (seriously, who does that?) and have ruined it for others to score bookings. Nowadays, a majority of the higher end and exclusive places are invite only for quality control. This isn’t because Japanese people don’t like foreigners. It’s because when a place is so small they only serve 20 or so seatings a night, it hurts the business a lot when people don’t show up; especially since ingredients are purchased daily.

But as frustrating as the booking situation is, one of the best parts about dining in Japan is the intimate experience. A lot of high-end sushi and kappo (cuisine with heavy kaiseki influence – thoughtful presentation, high quality, hyper seasonal ingredients, open kitchen, usually counter seating where diners get to watch/interact with the chef and his apprentices) spots, the taisho (chef) is extremely generous with his knowledge and every time I dine, I always learn something new.

This visit to Sushi Saito, here’s what I learned:

  • Male shishamo tastes better than female shishamo. Shishamo is smelt and kokusan shishamo is Japanese smelt. For about 15 or so years now, Russian or Mongolian smelt are served instead of Japanese smelt since there is a shortage and kokusan shishamo is now hard to obtain. Female smelts are widely served carrying eggs (komochi shishamo) but I barely see male shishamo. I’m not sure if I’ve even had it before. Saito-san also shared that male shishamo is served raw (sashimi) and slightly seared in the spring. Amazing.
  • Kimo is fish liver and the most commonly served fish liver is ankimo (monkfish liver). Fugu (blowfish) kimo is also served — I had no idea. Saito-san told us his first fugu kimo was in a region far up north (I forgot where). When we asked him if it was good, he said: “It’s delicious but I can’t say for certain if it was tasty because it’s so rare or because it is truly tasty. Would I risk my life to eat it again? Probably not.” while laughing. And then he went on to say: “Nothing beats Kawahagi kimo. Ankimo has a kuse.” Kuse, means a distinctness — scent, texture, flavor, what have you — like blue cheese. People either love it or hate it. I kind of think he didn’t really like fugu kimo haha
  • Saito-san trained at Kanesaka and directly under Kanesaka-san. (Kanesaka is now legendary and has two restaurants in Tokyo, several abroad. I’ve only been to Kanesaka once and didn’t really like it but that’s a story for another day.) Saito-san calls Kanesaka-san, Kanesaka jiisan (Jiisan is old man but for Saito-san to fondly address him by that nickname is a huge sign of respect and signifies their closeness) and told us how Kanesaka-san taught him how to crab and fish. Saito-san also mentioned how they used to go together all the time. So cute ❤︎
  • Saito-san can tell the difference between a male and female fish; he said he has to feel them though. That’s pretty mental.
  • The best fugu restaurant in Tokyo is Ajiman

 …I feel like I’m missing some learings so I’ll add if I remember. 

Such a fulfilling meal both physically and mentally, which makes Sushi Saito one of my favorite places on the Earth.