Mirror Pancakes in Aoyama

Mental flapjacks I fondly nickname ‘egg shell pancakes’ because they’re so crazy smooth, the surface almost mirror like. Located in Aoyama, you’ll definitely wait an hour or two but go during off-peak hours on a weekday and you may just skip the line. Pro-tip: this spot is known for the pancakes but if you look at a local’s table, everyone has an order of the soufflé. And for good reason: it’s another perfect soufflé in perfect Japan Land! 🥞🥞🥞

Ginza West Aoyama Garden
1-22-10 Minami Aoyama
Website click this
*no reservations

Precision at its Best

Perfect strawberries on a perfect parfait. Everything served at Ginza Shiseido Parlor is precise and perfect, using prime ingredients from all over Japan. This day, the Fukuharu-ka strawberries, an original species from Kagamiishi Farm in Fukuoka, were of course … perfect. White table clothed tables, Christofle silverware and custom flatware in the restaurant the omurice (on my Insta) is served. The Salon de Café, where the parfait is served, has a retro-glam feel. Pamper yourself with simple perfection that is another ‘only in Japan’ type spot. A Tokyo must visit 🍓🌸💞 福島県 鏡石農遊園産「ふくはる香」のスペシャルストロベリーパフェ、まいうー😭

Shiseido Parlor Ginza
Drop this into Google Maps ↓
東京都中央区銀座8-8-3 東京銀座資生堂ビル

Tacubo 


It’s no longer a secret the Japanese make unbelievable Napoli pizza (David Chang just filmed a segment for Mind of a Chef in Tokyo) but don’t write off the Italian food cooked with Japanese ingredients. Take this stunning primi piatti from Tacubo in Daikanyama. Open for less than a year, they have already attained a Michelin star and quickly rated a top 5 Italian in Tokyo. The antipasti and pastas are beautiful but the real stars are the meats cooked to perfection in the maki yaki (薪焼き) firewood grill. The lamb is 💯🐑🐑🐑

Bookings are still not impossible but pretty soon, they will become another restaurant with hard-to-acquire reservations so if you are planning a trip here, I suggest visiting sooner than later.

Tacubo
Drop this into Google Maps↓
東京都 渋谷区 恵比寿西 2-13-16 ラングス代官山
03-6455-3822

*Reservations are a must

Conversations with Gen-san: Oishī

“Maybe the character for oishī (delicious) is beautiful「美しい」 and taste「味」because in the Japanese culture, we express appreciation for food in two parts: we note the presentation when something is first served, the taste, once we consume.” Gen-san and I wondered. “Makes perfect sense as utsukushī「美しい」is used when describing art and aesthetically pleasing things, followed by aji「味」flavors.” We both then nodded in agreement, satisfied by our conclusions of the etymology. Turns out that is not the case but it was surely fun to discuss. Always, always learn something new with each Gen-san visit and the reason his 8 seater bar is my favorite place in Tokyo. 

Bar Gen Yamamoto 

Drop this into Google Maps↓
東京都港区麻布十番1−6−4
アニバーサリービル1F

*reservations are required
office@genyamamoto.jp
 // 03-6434-0652

Pelican Bread: Tokyo Must Try


Pelican bread is a Tokyo must-eat and no other spot serves the beloved local treasure better than Cafe de Rope. Every bite has a crunch then a slightly sweet, airy softness, before a delightful vibrance from the creamy, salted butter laces your mouth. Don’t stop to ponder how a stupid piece of toasted bread can make your sensations go haywire because you will never figure it out. The rule here, is to do as Trevor Moran says: “Hurry up and fucking eat it before it gets cold.”

Cafe de Rope
Drop this in Google Maps↓
東京都中央区銀座5-3-1 ソニービル B3F

Afuri

I stopped eating ramen shortly after moving to Japan (I got sick of it) and now mainly stick to udon or soba. Last night, I was dragged to my neighborhood Afuri after dinner and was shocked.

Wait, let me back up since this might be confusing for people who have never been to Afuri. At Afuri in Japan (and a lot of fast, casual joints), you can only order through a vending machine. And in only six months (or maybe longer?) the buttons got an overhaul and there’re now a ton of buttons I don’t recognize! AND they’re also in English!!

Just in case I’ll leave some tips explaining the new buttons (or new to me) because the English translations are weird/not self explanatory:

 

Very bottom right button (and also pictured in the close-up): hand pulled noodles for ¥167 extra
Next to that one is konjak-men: gluten free noodles (they sell them stateside as ‘Shirataki’ noodles)
The little rice bowl on the yellow button is okaka gohan. Okaka is katsuobushi (skip jack tuna shavings) tossed with soy sauce over a bowl of rice. It sounds a bit unapproachable but this combination is a traditional, beloved flavor pairing from centuries ago.

Also, this is VERY important. Afuri is expanding all about Tokyo but the original branch is the Ebisu location. The Ebisu location makes the ramen stock for all the other Afuris and deliveries the stock throughout the day in these big metal cans.

Don’t get me wrong, all of them are good but the Afuri in Ebisu is the only one I eat at and recommend.

You’re welcome.
PS: I also did a ramen round-up here

Oden … and the most fucking amazing guide to Tokyo

Excuse the F-bomb in the headline (I know, so inappropriate but whatever. This is my fucking blog and I can fucking drop fucking F-bombs heeeeeeere… weeeeeeeee) but I had the once in a lifetime opportunity to contribute to a once in a fucking (another F-bomb!) lifetime comprehensive guide to Tokyo that nothing out there even fucking (and another one!) comes close to.

There is so much information about everything one requires when planning a Tokyo trip. Beyond that, though, the writing is high quality and puts my writing to shame. (Note to self: step your game up.)

The guide is here and everyone with even a remote interest in Japan and Tokyo needs to smash the bookmark button a bajillion times over and share with all.

…anddddddd somehow, I snuck in.

Still in disbelief I’m included and in no way am I posting this because I contributed. It’s a beautiful, informative, fascinating look into the complexity of Japan from various viewpoints and an excellent guide. My contributions are: decoding conbini (convenience stores), unraveling Tabelog (the most accurate dining compass of Japan) and share mid-range priced sushi; I eat at spots that aren’t expensive as shit and here’s the proof.

Hope you enjoy!

Bonus: you may or may not know this fact but massive editing takes place (of course). My pieces would be NOTHING without the editors. Seriously, they are all stars. But just for shits and giggles (loving the ability to freely curse, obviously) there are several parts of my conbini piece that were massively edited (and for good reason). I wasn’t attached to a lot of the parts the Eater editors vanquished but I just can’t let the oden part go so I’m side-barring here.

On Eater:

Oden

From September to mid-April, there are often large, heated metal trays or pots near the registers of most conbini. Inside the trays are different ingredients — tofu, daikon radish, boiled eggs, and fish cakes — floating in a hot, fragrant (almost pungent) dashi broth. This is oden, Japan’s winter comfort food. While the absolute best typically comes from chefs who have spent a lifetime perfecting their broth and curating the ingredients to pair with it, the conbini version is fun to try.

Butttttttt lemme tell you how I really feel:

From September to mid-April, there are huge pots with weird shaped ingredients floating in a funky broth near the registers. This is oden and a Japanese comfort food staple, delicious when properly prepared. Conbini oden is more symbolic. When we see oden set-up in conbinis, we immediately think: start of winter and once they are cleared, we know that summer is here. I have never seen anyone actually buy conbini oden but if you happen to be here while it is served, it may be fun to try. Oden is best home cooked or at oden specific restaurants where chefs are usually 70 year old men who have spent their lifetimes perfecting their broths and hunting for foods that pair perfectly with their broths.

Oden properly prepared is like this ↓ and I also wrote about it here

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