Tokyo Food Diary

A journal of my journey through Tokyo's various eateries



I have never really written about a bar in my blog before but this ‘bar’ definitely deserves a place here. I’m not sure what to call this place really. A ‘bar’ doesn’t really suit it, but it does serve cocktails so technically it is a bar. Well anyway, Gen Yamamoto is amazing. Continue reading “GEN YAMAMOTO”


A Hidden Gem in Niseko

A recent ski trip to Niseko in Hokkaido allowed me to stumble upon a few lovely restaurants  that I simply have to share with you in my next few posts. The abundance of excellent food around tiny Niseko  has always amazed me, so let me start by sharing a post about Maccarina.

Continue reading “MACCARINA”


Dry aged beef from the west

Tajimaya is a famous restaurant from Osaka well known for serving dried aged beef. Finally it opened a branch in tokyo at the Toranomon Hills some time ago. Continue reading “TAJIMAYA TORANOMON HILLS”

Due Italian

The name of this restaurant in Shimbashi might not suggest a Ramen place. Just in case some of you aren’t familiar with the term, ramen is a hot savory Japanese noodle soup dish that is considered an easy lunch or dinner in Japan. There are many different types of ramen, but the ramen you will find in Due Italian is a very unique fusion of Japanese and Italian style of cooking.

Their restaurant is relatively small like many places in Japan yet very comfortable with outdoor seating for nice weather days.

Photo Nov 12, 13 49 02

They have two signature ramen dishes and my friend and I decided to order one of each. The first one is the tomato ramen which is served cold and sweet with lots of tomatoes and some strawberries on top of it. The dish tasted deliciously fresh and I was quite surprised at how well the tomato juice and strawberries complemented each other.


Photo Nov 12, 13 24 59 (1)

The second signature dish is the hot ramen which is served with melted fromage cheese. This dish is very simple but the soup is exquisite. You mix the cheese and the noodles so they blend together and melts in your mouth. We just stopped talking until there wasn’t a drop left in our bowls. It was that good.

Photo Nov 12, 13 25 14

I would recommend this restaurant for a quick lunch place or if you are looking to try a unique type of ramen noodles. Prices are on the cheap side around 1000-1500 yen. So this is one of those cheap and cheerful eateries that I would definitely recommend.

Price : $

Due Italian
Tokyo, Minato, Higashi-shinbashi, 2-9-6, SAN Bldg 1F


Finally I got the chance to blog about my most favorite kaiseki restaurant in town, Kadowaki. This is actually my third visit to the restaurant but the first two were rather formal dinner invitations where taking pictures of my food and making notes probably would not have been appreciated.

Located at the edge of Roppongi in an area called Azabu-juban, Kadowaki is a small, intimate restaurant with a counter that seats six and a few tiny private rooms. Kadowaki has received a very well deserved 2 michelin star since the star first landed in Tokyo a few years ago. Food here is always excellent and changes with season. Here is what we had this time around.

The first dish was a tiny bowl of rice with salmon roe and hazelnut crumbs.


Followed by a delicious karage or deep-fried dish that looked like chicken but was actually fugu or blow fish. Yes, it is the fish that when cut wrong oozes deadly poison but I figured if there were any poison it would have been washed away by the deep-frying,right?. This was absolutely delicious. We used our fingers to devour the fish to the bones.


Next came a flowery refreshing mini salad dish, perfect after the oily blow fish.


Given the fact that I consider truffles as one of God’s greatest inventions, I absolutely loved this next dish. Flounder sashimi with shaved white truffle. We were asked to eat it rolled with a touch of wasabi and salt. Delicious.



Next came a baked uni dish with crab.


Followed by another one of my favorite dishes, a yellow tail shabu-shabu dish.


The fish is barely cooked and eaten with a savory sesame oil sauce.


A lovely vegetable soup with the yellow tail fish broth is served after.



And last but definitely not least is the dish that Kadowaki is famous for. Their extraordinary truffle rice kamameshi. I sometimes wish they would serve this up front because by the time it arrives I’m usually so full  and it simply is too excellent to pass. Make sure you have enough space for this because it is to die for.


To end things on a sweet note they served a simple dessert that I found to be absolutely lovely. Mango, strawberry and ricotta cheese served with honey sauce.


This plethora of delightful delectable dishes will set you back about 30.000 yen but believe me, it is well worth it.

Price: $$$

2-7-2 Azabujuban, Minato-ku, Tokyo
Tel : 03-5772-2553



Kaishoku Michiba

Kaishoku Michiba is another one of those old school restaurants, loved by the older generation, where iron chef Rokusaburo Michiba’s roast beef bowl is to die for.

Photo Oct 16, 13 04 51

The restaurant is located in Ginza with an easy to spot facade as pictured above.

Photo Oct 16, 12 19 14

The elevator lobby interior had a vintage yet homey ambiance.

Photo Oct 16, 12 58 49

As you can see the restaurant attracts an older more conservative crowd.

I made a last-minute reservation and could not be accommodated at the dining area, they offered me the bar counter which was rather narrow yet cozy.

Photo Oct 16, 12 18 55

You might have some problem deciphering the menu.

Photo Oct 16, 12 19 44

Since it is my second time here, I’ve decided to order the roast beef again.

Photo Oct 16, 12 28 52

The lovely appetizer plate consisted of five seasonal items. The roast cheese is always in the serving and is my favorite.

Photo Oct 16, 12 36 56

As I mentioned before, the roast beef main course is simply to die for. We fell silent until we finished the whole serving.

Photo Oct 16, 12 48 26

For dessert, they had a mix berry pannacotta which was just the right size.

I like this restaurant. The food is just the right size, right price and great taste. It’s one of those places I would recommend to my friends.

The whole lunch menu costs 5000 yen (approx. 45 dollars at current rate) and is a good place to go for lunch.

Price $$

Kanematsu Bldg. 8F 6-9-9 Ginza, Chuo-ku, Tokyo 104-0061
Telephone: (+81)3-5537-6300



If you happen to be looking for a nice lunch spot in the Yurakucho area, consider dropping by Mame-cha located on the 8th floor of the Lumine department store building. Its located under a cinema and relatively new on this floor.

Photo Jun 18, 14 13 01

They have a variety of different choices in the set menu, allowing you to pick the food that you like and leaving out the ones you don’t.

Photo Jun 18, 13 46 28

The style of the interior was very modern Japanese. Simple with light wood accents.

Photo Jun 18, 13 34 18

You pick your main dish from the menu and while waiting for your meal to arrive, there is an appetizer buffet elegantly designed like a capsule. You can choose three dishes of appetizers and dessert, all dessert or all appetizers as long as it is 3 dishes. Everything looked so inviting, it took me awhile to decide which appetizers to pick.

Photo Jun 18, 13 28 44

They had an interesting tea selection in the buffet, from grape tea to black bean tea. I tried a sip of them all and loved the grape tea flavor.

My pick from the buffet was 2 appetizers and 1 dessert. You could choose all dessert if you want. My dessert was a green tea cake.

Photo Jun 18, 13 30 57

My choice of main course today was a simple grilled fish. Nice and healthy.

Photo Jun 18, 13 32 39

The lunch menu costs 1500 yen ++ and it is just the right size so you wont get sleepy for work in the afternoon.

Good lunch spot!

Price : $

〒100-0006 Tokyo, Chiyoda, Yurakucho, 2 Chome−5−1, LUMINE Yurakucho 8F


Located in the middle of an upper class residential area, the street leading towards it dark except for the illuminated entrance, Kogentey is a welcomed oasis in the heart of Sakurashinmachi. Two restaurants and a cafe built as warm wooden structures sit in its lovely compound. You don’t find this kind of architecture a lot in Tokyo.


The first restaurant is the “Konamon” where they serve okonomiyaki (japanese style pizza).


The second is a dessert shop “Yukinoshita”  (the hut on the right in the picture below) where they serve a variety of desserts.


The third, is the “Kogentey” which is a teppanyaki restaurant where I will have dinner today.

I loved the entrance with its gorgeous lighting. You really feel like you are entering a different world in this compound.


There are only 2 private rooms where the chef can cook live in front of you. The rests are just regular tables like the picture below.


Since it’s a teppanyaki restaurant, I feel like it is always better to have the chef cook live in front of you as part of the entertainment. Below is a picture of the room I booked.


I have a certain weakness for special menus. I chose the “Natsu Tora” for my meal which means Summer Tiger. It is part of their summer menu and the only difference from their signature menu is that they had lobster on the list. No hesitation, I chose this one.

Photo Aug 10, 20 05 38

The first to arrive from the set menu was the Gazpacho,  a cold tomato based soup made from raw vegetables originally from the southern Spanish region of Andalusia.

Photo Aug 10, 20 11 31

Second is the Hors d’oeuvre, Fish with summer vegetables.

Photo Aug 10, 20 21 30

Third, the chef showed us the ingredients of the Poisson, Lobster, Sea Urchin, and Scallop. All fresh.

Photo Aug 10, 20 27 54

She grilled the lobster and scallops first and used the sea urchin as a sauce she poured on top.
It was the ocean on a plate and tasted heavenly.

Photo Aug 10, 20 38 52

After the seafood, we moved on to the Viande, Oumi Beef from Shiga perfecture,

Photo Aug 10, 20 42 33

Fried garlic, asparagus, eggplant and wasabi were served as the sides.

Photo Aug 10, 20 54 17

Soumen, a kind of Japanese noodle from Akita prefecture served cold came last.

Photo Aug 10, 21 11 23

The dessert was a pannacotta with passion fruit sauce. A refreshing tropical summer dessert.

Photo Aug 10, 21 22 52

From all the dishes I loved the lobster the best. It truly was amazing.

Other than that, I would recommend this place for its unique atmosphere. An oasis in the middle of bustling Tokyo.

Price: $$$

4-14-1 Tsurumaki, Setagaya-ku, Tokyo, 154-0016
Phone +81 (0)3-3425-0393

Sukiyabashi Jiro

I guess no blog about food in Tokyo would be complete without writing about this celebrated sushi place. Ever since David Gelb’s documentary film “Jiro Dreams of Sushi ” was released in 2011, the hype of this Michelin 3 star establishment hit a global high resulting in more foreign visitors than local. A highly publicized visit from President Obama a few weeks ago only elevated it’s status making reservations slightly harder to come by. Photo Apr 25, 17 12 20

The Japanese don’t really revel in such attention. It is definitely not easy to make a reservation. If you are staying at a hotel without a direct link to the restaurant, don’t bother asking. Calling them is useless. They never pick up the phone. Rather, get someone to go there in person. A 10.000 yen deposit per person is required to be made on the 1st day of every month for next month’s reservation. Come early to avoid being bumped. After they assign you a certain time and date for your reservation you will receive a piece of paper stating their rules.  No shorts. No sandals. No T-shirts for male guests. No heavy makeup. No strong perfume. No taking pictures in front of the establishment. A rather strange set of rules but I guess if you are visiting someone’s home it would only polite to follow the rules of the host, no matter how strange.

Sukiyabashi Jiro is located in the basement of an old building in Ginza. Even with all the International acclaim, Jiro’s location remains modest and unpretentious.

Photo Apr 25, 17 08 53

I was lucky enough to visit the place with 2 friends and we were the only customers at the time. IMG_7488

Below you will find a picture of the menu. A traditional sushi restaurant will normally serve food in this order. The first half is their fixed menu that stays the same all year round. The second half is their seasonal menu. I found it interesting that they did not have salmon sushi on their menu (only salmon roe). Chef Jiro himself explained to me that traditional sushi doesn’t serve salmon in their menu. Traditional sushi menus mostly serve creatures of the sea. Salmon lives in both fresh and sea water. It was only later that salmon was added to sushi menus because the foreigners love it.


Below is a picture of my yellow tail sushi . We were recommended to eat with our hands instead of using chopsticks. DSC_0008

The semi fatty tuna below was also delicious. I noticed that after a few sushi pieces he would watch you closely as you devoured his creations, deciphering whether you are enjoying it or whether the sushi is the right bite size.


About half way through I noticed Jiro scrutinizing us again. This time probably to see if we were struggling and whether or not to make the rice smaller to ensure we will be able to finish the entire course.


When it was time for the sea urchin I wasn’t particularly thrilled since I’ve never really liked sea urchin. The smell always bothered me. This one however was exceptionally fresh that i actually enjoyed it.


Last but not least was the Egg (Tamago) which was sweet and tasted more like a dessert.DSC_0012

I am a big eater so the 18 course nigiri sushi wasn’t enough for me. I ended up ordering 2 more additional a la carte sushis costing about 2000 yen each.

In between all this I sneaked a picture of the masters Jiro Ono (left) and Yoshikazu Ono (right)

Photo Jun 15, 0 51 12

We were asked to move to a table for dessert as they prepared for another lunch. Dessert was a mouthwatering juicy melon with a cup of bitter Japanese tea to balance it out.DSC_0017

All this will set you back about 30.000 yen per person but I have to say overall it was a wonderful experience. The sushi was fresh and delicious (one of the best sushis I’ve tried so far) and we were treated with the utmost respect and most gracious manners. I have heard complains from people who claimed they were treated in a snotty manner by this establishment. But I think as long as you respect their art which they take very seriously, they will respect you in return. Follow their rules and customs and you will have a lovely experience. My verdict is that they definitely live up to the hype.

P.S : I did not hear the phone ring once during my lunch. Maybe there is no phone ?

Price : $$$

Sukiyabashi Jiro
4-2-15 Ginza, Chuo-ku , Tokyo 104-0061
Phone:+81 (0)3-3535-3600

Blog at | The Baskerville Theme.

Up ↑


Get every new post delivered to your Inbox.

Join 223 other followers