Again, no photos were allowed here either. Taking us back to pre-historic times, when there was no such thing as taking pictures of your food. Before we start, we learned that you should not book sushi for lunch and dinner on the same day, try to spread your sushi reservations days apart so that the […]Read Post ›

Started with a seared abalone topped with tempura crab guts/claw meat on top, with an egg yolky/bechamel type sauce, escorted by a boiled Sancho pepper garnish. As you will see later, they nuked us with a laurel of this stuff, almost like a hyperalgesic, provides this burning/numbing pain in your mouth like you ate Vicks […]Read Post ›

So we did not have a formal shabu shabu meal in Japan, but when I was researching shabu shabu with Matsuzaka beef, we had an option to have this same beef cooked tepanyaki style, which the concierge highly recommended and internet research showed this to be one of the few places in Tokyo with this kind […]Read Post ›

Yakitori cooked all by hand where the chef controls the temperature of the coals with a fan that he bats non stop throughout entire dinner. First up, Chicken breast sashimi, only gently seared, raw on the inside. Don’t worry, salmonella only occurs in packaged US chickens that live in a pool of their own feces with […]Read Post ›

No photos were allowed. First off, his rice is exquisite. It is sour, like it was soaked in grape seed oil or something, gets in the corners of your mouth and puckers you up. WE WERE SITTING RIGHT IN FRONT OF THE MAN HIMSELF, SERVED FROM HIS OWN HANDS!!! He never looked at us once but he looked […]Read Post ›

This is the most up and coming sushi chef in Japan. I wouldn’t be surprised if he soon gets 2 Michelin stars and reservations become impossible. Even sushi chef Sawada, whose 2 Star place from Anthony Bourdain fame where we are going this coming Saturday serendipitously was a customer here with us tonight with his wife […]Read Post ›

To start, crab meat in rice vinegar with first round of Yamazaki 12 year single malt whiskey, which was ubiquitous on our trip. The Baccarat crystal glass with the jagged chunk of ice in there really makes the whiskey experience truly unique in Japan. You can see from an angle the bowl used by the […]Read Post ›

Let’s start with an apertif. How about some champagne with cherry blossoms inside. Tasted like lavender and honey, most unexpected French Japanese fusion cocktail. Our taste buds were primed for action. This was followed by several amuse bouche, one being a multi layer cracker with aspergillus mold powder. Then a dish of a tempura’ed baby fish (ayu) […]Read Post ›

My wife and I love to pick our travel destinations based on restaurants. We truly believe that happiness comes from having memorable experiences in life rather than acquiring material things. What better way to make these experiences last than documenting them on our blog, and hopefully inspiring people along the way to do the same. […]Read Post ›