Vol.12: NOT JUST ANOTHER TOKYO FOOD GUIDE

Welcome to TOKYO BEAT – a special series by your trusty Tokyo Tourism Representative (New York Office) that aims to provide you with story ideas and inspiration. In anticipation of the upcoming event EAT UP TOKYO, a Tokyo food themed symposium that is set to take over Manhattan on Nov. 8th, we’re here to offer some of our own guidance on how to better explore the Tokyo culinary scene this year. And with sushi still being one of the most requested foods by visitors to this gastronomic paradise, here are some local suggestions directly from the source.Viva Le Michelin The buzziest places in Tokyo right now are the ones New Yorkers imagine – Michelin-starred, high-end, counter style dining experiences that truly accentuate the relationship between the chef, diner, and food. This is perfectly embodied at the newly opened Hakkoku in Ginza, where Michelin-starred Chef Hiroyuki Sato’s omakase journey highlights the breadth of his techniques, as well as his attention to atmosphere. Even after earning an incredible three-stars in its first year for its luminous food, the service at Sushi Yoshitake is also still down to earth – Chef Masahiro Yoshitake personally walks customers out after their meal. But perhaps the most unique places right now is Kimura. Here, Chef Koji Kimura treats his fish like fine dry-aged steaks, using various methods to age his fish for weeks or months. The incredible texture and flavor he imparts in this way earned him two stars.

Uni Overload The humble uni (sea urchin) has become one of the most beloved neta for sushi lovers everywhere, and diners in Tokyo can really take a deep dive, so to speak. Fans can still make a pilgrimage to Tsukiji – where the outer market and restaurants are still thriving even after the relocation of the inner market – and try Itadori Unitora Kurau, which serves sweet, oceanic, buttery uni from all over the world. Among the restaurant’s most popular dishes is Kobore Uni-don, a rice bowl that is literally overflowing with highly prized, local sea urchin from Japan. For even more creative dishes, Uniya Shinjuku (with a second location in Shimokitazawa) is a must. From sushi to hotpot, tempura and even wagyu beef pairings, this is the place to go to witness the extent of deliciousness of the mighty uni.

Fun for the Whole Family The best food memento from Tokyo may be a set of cooking skills that can be enjoyed for a lifetime. English-language friendly classes offered by Tsukiji Cooking are great for groups and families; after touring the Tsukiji market to pick up ingredients, participants learn how to make dishes like miso soup, teriyaki, robata (BBQ), okonomiyaki and, of course, sushi. But for even more sushi-specific experience, Tokyo Sushi-Making Tour provides the essential knowledge necessary not just to make sushi, but also to truly comprehend and appreciate the customs and traditions that go along with it. Over 4000 students have enjoyed this 2.5-hour class (available in the morning or afternoon) since 2013.

Eat Up Tokyo Located in New York City? Then be sure not to miss this one-day symposium featuring a discussion between preeminent authorities on the Tokyo dining scene – chef Michael Romano, restaurateur Bobby Valentine, and travel blogger Jackie Gebel. Also featured are menus by Japanese culinary luminaries such as sushi master Daisuke Nakazawa (Sushi Nakazawa), chef Kaukusaburo Sakurai and sommelier Toshiyuki Koizumi (Wasan Brooklyn). The event will take place on November 8th at NYC Event Spaces (4 W.43rd Street, New York, NY 10036).

For more information about the food scene in Tokyo, as well as the event Eat Up Tokyo, contact press@tokyo-nyc.com or call 917-200-4887. For general information on traveling in Tokyo, head to TokyoTokyo.jp and Gotokyo.org/en/