Yes, you’ll find exceptional ramen, sushi, yakitori and tea in Tokyo – but you can enjoy the world’s best pizza there, too. That’s how next-level the dining scene is in Japan’s capital. Its wood-fired slices outshine what you’ll find in Naples (just ask verified fans such as Momofuku’s David Chang, Fratelli Paradiso’s Gio Paradiso, Provenance’s Michael Ryan and Pizzeria Beddia’s Joe Beddia). Tokyo doesn’t just have the biggest haul of Michelin-starred restaurants in the world, it has an unshakeable commitment to food: where else can you eat six different scoops of sesame ice-cream in one go (like at Gomaya Kuki) or find a kilometre-long strip dedicated purely to cooking utensils (like Kappabashi Street)? The city is also home to outstanding architecture, memorable galleries, blossom-filled parks and significant sites of worship. Here are just a few ideas to fuel your travel dreams of Tokyo.
1. COCKTAIL HOUR
Takuo and Sumire Miyanohara’s Bar Orchard Ginza has a charming concept: single out a piece of seasonal fruit – whether it’s yuzu, dragon fruit or the “king” of Japanese strawberries (Amaou from Fukuoka) – and this bartending couple will transform it into a craft cocktail for you. It might be served in a toy bathtub with a rubber duck, which is part of the fun. Nearby is another acclaimed bar: Mixology Salon, which is recommended by Kuro’s Wanaka Teramoto.
This story is from the June 2021 edition of Gourmet Traveller.
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This story is from the June 2021 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
