Tag: Michelin

Posted on

Tabemono in Tokyo – Narisawa

I first heard of Narisawa on an episode of NHK’s series “Begin Japanology”.  The episode highlighted Chef Yoshirhiro Narisawa’s career and life story in cooking and his unique culinary point of view called “Innovative Satoyama” caught my attention as its focus is about bringing nature to the plate. Chef Narisawa defines a satoyama as a civilization that lives near forests and oceans and lives in harmony with nature.  On his menu, he fully explains the significance of Satoyama, which quotes: Continue reading “Tabemono in Tokyo – Narisawa”

Posted on

Tabemono in Tokyo – Usuki Fugu Yamadaya – I live to tell about it

One of my most anticipated foods of Japan I wanted to experience was also one I was the most intimated to try.   This was fugu, and not just any fugu, but tora-fugu, which is called the tiger fugu.  There are over 100 species of fugu in Japan and about over 20 of them are fished or farmed for consumption.  Of those consumed, tora-fugu is the most prized to be eaten and the most poisonous of the edible species.    The best time to eat tore-fugu is in the late autumn and winter, as the fish fatten up for the cold.

Fugu has tetrodotoxin in its eyes, skin, liver and ovaries which causes paralysis while leaving the victim conscious.  Because of this, for centuries, Japan outlawed fugu from being served.  Today, only strict professionals going through a decade of training can become licensed.

Continue reading “Tabemono in Tokyo – Usuki Fugu Yamadaya – I live to tell about it”

Posted on

Tabemono in Tokyo – Tsuta Ramen – Michelin 1 Star for $10 – $15

June 29, 2017

Tsuta Japanese Soba Noodle Tokyo is the first ever ramen restaurant to earn a Michelin Star in 2016.  While currently it can no longer boast to be the only Michelin ramen restaurant, as it is joined by Nakiryu which also won the award in 2017, Tsuta continues to keep its Michelin star as well as accolades with numerous local rewards and was even ranked #1 in 2013 in Tokyo Ramen of the Year (TRY) for new shops (arguably a higher honor locally in Japan than Michelin for ramen).

While Tsuta has several flavors of ramen, it won the reward for its shoyu ramen.  Their shoyu is made from a blend of three different soy sauces. They are all raw and unpasteurized, being from Shodoshima, Ibaraki, and the last from Wakayama, which is made from Chef Onishi Yuki’s specifications. Talk about dedication to your craft. Continue reading “Tabemono in Tokyo – Tsuta Ramen – Michelin 1 Star for $10 – $15”

Posted on

Tabemono in SF Bay Area – Sushi Yoshizumi – The Extended Menu – Part 2

September 9, 2017

In my last post, I reviewed Chef Akira Yoshizumi’s Yohei Omakase, which is his standard menu.  You can see the menu here.  After that meal, I asked Chef Yoshizumi for my next reservation and made sure to note that I wanted the extended menu, also know as his Yoshi Omakase.  This menu not only has more items, but also exclusive and premium items that are usually only found in high-end sushi-ya’s in Japan.

Having been there several times in talking with Chef Yoshizumi, he has shared many of his experiences and passion in Edomae sushi.  It is interesting to note that his career in sushi actually started domestically in San Francisco.   His career has  its ups and downs, but it  is a very inspiring story about his dedication to the art of Edomae sushi. Continue reading “Tabemono in SF Bay Area – Sushi Yoshizumi – The Extended Menu – Part 2”

Posted on

Tabemono in SF Bay Area: Sushi Yoshizumi – The Yohei Menu – Part 1

July 16th, 2017

Despite the many excellent omakase restaurants that have opened in the last couple of years, there are only a couple that I would say can rival what is offered in Tokyo.  Recently review,  Sasaki Sushi is one of them and it is conveniently located in San Francisco proper.  The other restaurant is Sushi Yoshizumi in San Mateo, and what I consider the overall best in the Bay Area.  In fact, if you move Sushi Yoshizumi to Tokyo, he’ll rank right up there with some of the best I had in Japan.

Chef Akira Yoshizumi is the chef and owner of this one star Michelin restaurant.  Despite the fame of having a Michelin Star, the minute open the door to the restaurant, you are warmly greeted with an “Irasshaimase!”  with a big welcoming smile.  Throughout the meal, you’ll see this smile and he’ll happily converse with you in friendly and warm way that just makes you comfortable and allows to to appreciate eat dish he serves you even more.

Continue reading “Tabemono in SF Bay Area: Sushi Yoshizumi – The Yohei Menu – Part 1”

Proudly powered by WordPress