To raise awareness about climate change, Kyubey Ginza and a Japanese bio health firm Euglena teamed up for a campaign: The Last Day of Sushi (well, the direct translation is the day sushi disappears) and it kinda made me depressed.
Along with top researchers, they calculated the last days select neta can be served. Kyubey opened advanced reservations to book the last day you can eat x.
Here is a partial list of the neta and the last years they can be served that they published:
Ika イカ (cuttlefish) last year it can be served = 2035 (16 years left). Last booking date: Saturday, June 30th, 2035
Shako しゃこ (mantis shrimp) = 2041（22 years left） Last booking date: Saturday, November 30th, 2041
Ikura and salmon いくら= 2049（30 years left） Last booking date: Friday, December 17th, 2049
Scallops ほたて = 2068（49 years left） Last booking date: Friday, August 31st, 2068
Uni うに (sea urchin) 2073（54 years left） Last booking date: Thursday, August 31st, 2073
Awabi あわび (abalone) 2080（61 years left） Last booking date: Tuesday, October 1st, 2080
Hirame ヒラメ (Flounder) 2089 (70 years left) Last booking date: March 31st, 2089
There is an English version of the site (run through Google Translate so the descriptions may be weird lololol) which goes a little more into detail about their research, impact, etc., and they’re also doing a Twitter campaign. First prize is a 30,000 yen voucher for Kyubey.
Someone randomly liked a super old post on Instagram which prompted a bit of reminiscing. I then realized, I only IG’d most of my posts and never really blogged about my sushi experience in Tokyo… which is a shame because I spent way more than I care to admit eating high-end sushi two to three times a week for about two and a half years, and now know more about sushi than a normal person should know. So I thought, why not write an ode (better late than never, right?)
After a year or so of consistently eating sushi, I finally felt confident to form informed opinions. Such as, which season to eat sushi is my favorite (neta fish used for sushi is hyper seasonal and you start picking up on patterns of what is served when), the various shari sushi rice from which chef and where (every chef uses their own recipe and flavoring techniques to complement their curation techniques… most chefs learn from where they apprenticed and usually put their own subtle touches) and I’ve also drawn the conclusion, my favorite sushi restaurant is Sushi Saito. My favorite piece of sushi is the simple red tuna. Or, akami, as we say in Japanese.
At first akami seems so boring and mundane but I didn’t understand the allure and depth until moving to Japan and experiencing the high-end sushi and for that, I am grateful.
So here is a gallery of Instagram posts of akami from Saito. Even before declaring akami is my favorite piece, reckon I subconsciously knew, as a lot of my posts from Saito are of the most mundane piece of red tuna on top of rice.
Read more about why I love Saito-san here. Really nerdy post on thoughts and learnings about sushi are here. Ranking of Tabelog’s top sushi spots are here though most of the top spots are near impossible to book.
I cannot stress this enough. Oyakodon at Toritō in the Inner Market of Tsukiji is a Tokyo must. For 160 years, they have been distributing chicken and duck across Japan, opened two spots inside Tsukiji a decade ago and have a strong loyal following. Toritō is the only place I’ve ever eaten oyakodon shio (親子丼塩), a version where the soy sauce is held back. The seasoning is so subtle, the sweetness of the yolk, the flavor of the chicken are prominent and the melty, creamy egg with the juicy chicken over a piping hot bowl of rice is so good it always makes me want cry. Chicken soup is mandatory – it’s the best chicken soup that’ll ever meet your mouth. 🐓🥚🐣🐥 Tokyo favorite!
…found this post in my drafts and decided to publish. RIP Tsukiji but don’t fret, Toritō is still operating.
Found this place that just opened through a wonderful food friend… and oh my god it was seriously one of the best meals I’ve had in Japan.
From the attention he pays to every single detail in his shop (design, hand towels, and even specialty toilet paper), to ceramics, his choice of staff all reflects in his stunning food.
His shari (sushi rice) was literally perfection. His otsumami (small plates) surpasses any of the places I’ve eaten before.
Above are only a few of the photos and the notes, not as extensive as I’d like (too preoccupied enjoying my meal).
6 hour steamed abalone in its juices
Hokkaido shishamo caught only in October served two ways (nigiri and gunkan)
Ankimo with mizunomi (ankimo steamed with the mizunomi omg the texture!!!)
Of course nodoguro
…and the sushi was 100%. Not a fan of cured neta that is pungent, or shari that is too sour (I can name a handful of super famous spots that are aggressively flavored)
On and on I can keep going but honestly, I only remember being blown away. Asking trillions of questions like I always do. And not retaining most of the information… hashtag OLD.
So, I will leave this post with my friend Ash’s succinct – but vulgar – description (and this guy knows. his. shit.)
“The reason is because women menstruate. To be a professional means to have a steady taste in your food, but because of the menstrual cycle, women have an imbalance in their taste, and that’s why women can’t be sushi chefs.”
Unfortunately his belief that a woman’s palate is inferior to a man’s is not uncommon in Japan, where other prevailing myths warn that women’s hands are too small and warm to handle sushi, and that their makeup and perfume will ruin the taste of the fish.
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!!!!!
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!
It may seem odd to write an ode about McDonald’s, since in America, McDonald’s are filthy (gross, really), smelly, and nicknamed as ‘homeless people food’. In Japan, that is not the case. The store fronts are super clean, the food comes out made to order and usually piping hot. Another neat thing about McDonald’s in Japan is how they have limited time offer items so there is a new burger, new flurry, new pie, etc., If you do a quick Google search, you’ll find all these burgers and such that are basically non-existent in other parts of the world.
The McDonald’s here is so normal there are even people who wear super duper expensive kimonos and order McDonald’s like it’s no big deal. Only in Japan, I swear.
McDonald’s Japan is also one of, if not the last McDonald’s on the planet that still uses beef fat to deep fry the fries, hashbrowns, and pies. And the craziest part is how the oil isn’t smelly so everything actually, well, tastes pretty good.
My biggest addiction are the breakfast sandwiches and I am not even going to lie, I eat there at least once every two weeks.
If you’re ever in Japan, don’t turn your nose up on the McDonald’s here. Seriously, it’s worth trying.
I will leave you with one of my favorite breakfast sandwiches: the Mega Muffin (two sausage patties, bacon, egg, between McMuffins). SO. GOOD.
Last summer, I traveled Fukuoka, Osaka, and Kyoto and during the Osaka leg, a girlfriend I’ve known for decades took us out in her hometown. We walk into this random building in the Umeda district of Osaka, head up to the 12th floor (?) or somewhere super high. Anyway, I would’ve never known about this spot unless she told me about it.
Turns out, this chicken place is a really famous.
Ikkaku, originating from the Shikoku region (wayyyyy down South of Japan) had an outpost in Osaka and because the population is higher in Osaka, Ikkaku became an Osaka staple. The style of chicken in Shikoku is a garlicky, peppery chicken with a kick but it’s not heavy at all and there is a huge cult following of this prep.
Adam (the guy I was traveling with and a super talented chef — he’s opening a spot in SF but more on that when he opens) and I were blown away and we instantly fell in love with the chicken. I thought I’d have to go alllllll the way back down to Osaka or even visit Shikoku but it turns out, there is an outpost in Yokohama!!! (About 30 minutes away from Shibuya.) The other day I of course traveled and it was every bit as delicious as I remember.
If you’re coming to Tokyo and not planning a trip to Osaka, Ikkaku is definitely worth the trip to Yokohama. Plus, the Chinatown in Yokohama is pretty legit and has super tasty foods!
Seriously. A Japan must.
Ikkaku Yokohama (the one closest to Tokyo) Drop this into Google Maps↓
〒220-0005 Kanagawa Prefecture, Yokohama, 西区南幸２丁目１５−１
Look for: TINOビル６F — and it’s on the 6th floor 045-317-1708
Go super early to avoid the long lines or make reservations (Japanese is required)
What to order: oyadori (dark meat) and hinadori (white meat) ONLY then go to other places to fill up. The chicken is the only good thing there, tbh.
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
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.
PS: I also did a ramen round-up here