Capital Gains: Five Tokyo restaurants at the very top of their craft
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Upper-case letter Gains: Five Tokyo restaurants at the very top of their craft
With visitors arriving in e'er greater numbers in the lead-upward to the 2022 Olympics, five sure-burn Tokyo spots offer masterclasses in produce, sense of taste, technique and experience.
Sushi Shin past Miyakawa. (Photograph: Mandarin Oriental)
04 Nov 2022 06:30AM (Updated: 04 Jul 2022 10:30PM)
Years ago in Tokyo, I met a gentleman who ran a place specialising in just ane dish, unadon, or eel rice. The tiny spot had been in business for almost a century and he proudly showed me the pot that the family had used for all that time to brand tare, the sugariness soy-based sauce that glazes the fragile eel fillets.
Over decades, the insides of the pot had taken on a remarkable mahogany-coloured tinge, an element that clearly added to the sensational flavour of the simple dish served in an elegant scarlet lacquer box.
When I then asked him, through a friend translating, whether he ever wished he made a wider range of dishes, he looked at me with genuine astonishment: "But why? Every twenty-four hours I come here, there'due south a hazard that my unadon may taste slightly better than yesterday."
That gentle mix of pride and total dedication is emblematic of the Japanese approach to food and dining, 1 where people would rather practise ane affair beautifully than ten things to a lesser level. It besides means that every visit allows you to discover remarkable places where one dish is the hero.
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Hinokizaka at the Ritz Carlton in Akasaka offers bang-up views across the city and a superb choice of Michelin-starred culinary styles including sushi, tempura and teppanyaki.
The last of these in particular shows the remarkable art and craft of cooking on a teppan plate at this level. Of form the ingredients are impeccable, notably the wagyu proudly on display including Kobe and Yamagata-gyu, incredibly tender cuts even earlier estrus makes them even more than so.
Beautifully-plated dishes run throughout the tasting menu including a translucent shrimp crafted in a crisp, fish with gingko, dashi and sudachi, or memorable abalone with miso sauce.
From beef to chicken, Toritama (which has an outpost at Robertson Walk) is domicile to some of the metropolis'due south nearly masterful examples of beak-to-tail yakitori. In that location are three branches in the uppercase but wherever you end up, take a seat at the counter and lookout man the chefs piece of work their smoky magic with dozens of cuts that include liver and tsukune meatballs, or spleen and coccyx for the more adventurous.
Whatever yous choose from the handy diagram outlining the different parts, they're all perfectly cooked over binchotan charcoal. Sake and tables spaced close together ways that you may well end upwards befriending your neighbours.
Overlooking the elegant gardens of the Imperial Palace and Hibiya Park, Peter sits atop The Peninsula Tokyo in the heart of Ginza and is some other nifty option for some of the country's very all-time beefiness.
Striking interiors by Yabu Pushelberg also take hold of the center, but the ultimate lark are the plates. Showtime with fragile crab cakes which are definitely all about the crab, while tuna sashimi is presented with wasabi cream and nori to allow you lot to assemble your own creation. Generous portions and faultless service are a constant characteristic, while prepare lunch menus from JPY4,800 (S$60) show that prices are not as elevated as one could expect, given the supremely elegant surround.
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It's well known that some of the world's finest Italian and French restaurants can exist constitute in Tokyo, simply INUA from NOMA's former head of R&D Thomas Frebel guarantees that Nordic now joins the pantheon of brilliantly-executed European cuisines.
A immature and hugely talented kitchen and front of house team combine to evangelize remarkable, memorable plates in the calorie-free and elegant dining room. Sea snails are steamed overnight, served with malted pumpkin seeds and mineral-rich black lovage from Okinawa. Viscid, sensational fish ribs, maitake mushroom slow-cooked for 4 days and Hokkaido king crab were some of the standouts from a brilliant and innovative JPY29,800 (S$375) "full expression of the season" tasting menu.
Finally to the cuisine that defines the country more than any other, namely, sushi. Sushi Shin by Miyakawa at the Standard mandarin Oriental opened a few months back as the offset Tokyo home of a restaurant from Hokkaido which holds 3 Michelin stars, 1 of only a handful in Japan to do so.
Their Edomae style sushi – originally referring to the technique of preserving fish defenseless around Tokyo Bay – is deftly crafted in forepart of diners across a 350-yr-old Hinoki wood counter in an JPY18,000 (South$227) carte at lunch or JPY28,000 (S$350) omakase at both lunch and dinner.
Ethereal Japanese tiger prawn, rosy bounding main bass and long-tooth grouper were peculiarly memorable, just the pop of ikura salmon roe and uni, freshly flown in hours before from Hokkaido, will live longest in the memory. Views across to the Tokyo Skytree, a wide range of sake and sochu are added attractions to one of the most memorable culinary experiences in boondocks.
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Source: https://cnalifestyle.channelnewsasia.com/experiences/best-restaurants-in-tokyo-245746
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