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The restaurant is inspired from the Edo period and includes a traditional Japanese garden with Japanese maple trees (Momiji), a waterfall and a carp pond. [2] Tofuya Ukai occupies the premises of a 200-year-old former sake brewery transplanted from Yonezawa, Yamagata Prefecture, and still keeps the sake brewing vats. [3]
Nihonryori Ryugin (Japanese: 日本 料理 龍 吟 [1] lit. "Japanese cuisine singing dragon") is a Michelin 3-star fusion cuisine restaurant located in Hibiya, Chiyoda-ku, Tokyo. [2] [3] The chef is Seiji Yamamoto (山本 征治).
Some elements of Japanese cuisine involving eating live seafood, such as Ikizukuri and Odori ebi, have received criticism overseas as a form of animal cruelty. [140] Japanese cuisine is heavily dependent on seafood products. About 45 kilograms of seafood are consumed per capita annually in Japan, more than most other developed countries. [141]
(working class districts of Tokyo) Sushi - What is known as "sushi" worldwide is a type of sushi known in Japan as edo-mae-zushi (Edo Bay sushi) and originates from 1820s Edo (Tokyo). Masuzushi - Trout steamed in wrapped bamboo leaves and served on a circular bed of rice six inches in diameter (Toyama Prefecture).
Sukiyabashi Jiro (すきやばし次郎, Sukiyabashi Jirō) is a sushi restaurant in Ginza, Chūō, Tokyo, owned by Jiro Ono. [2] Ono previously operated as the head chef, but stepped aside in favor of his son Yoshikazu Ono in 2023 due to ill health. [3] Sukiyabashi Jiro was the first sushi restaurant [4] to receive three stars from the ...
Kagurazaka Ishikawa is a Michelin 3-star kaiseki restaurant in Shinjuku, Tokyo, Japan. It is owned and operated by chef Hideki Ishikawa. [1] It is a personal favorite of chef David Kinch. [2] [3] [4] The restaurant has four private rooms and can seat seven at the counter. [5]