Eat in Tokyo
At Ginza Ibuki, chef Sadahisa Yoshizawa focuses on seafood from Japan's Kochi prefecture, like blackthroat fish that he butterflies, dries overnight and then grills.
Fourth-generation chef Yasufumi Otani flies in seafood from the Seto-naikai area for his kaiseki menu at Setouchi Ryori Suminoe.
- Tokyo Now: Restaurants and Hotels in Japan
- Tokyo, Day 1: Breakfast Sushi, Buddhist Lunch, Spicy Cod Pancakes
- Tokyo, Day 2: Japanese Éclairs, Perfect Ramen, Sake Fix, Soba Heaven
- Tokyo, Day 3: Decadent Tofu, Pork-Innard Stew, Kaiseki-Like “Kappo”
- Everyday Japanese
- Japanese Restaurants in New York City
- A Self-Guided Study of Japanese Food: Understanding Soba
- Wine Pairing Rules for Japanese, Italian and Mexican Food
Foodies make pilgrimages to Masayuki Okuda's Italian-influenced restaurant in the northern prefecture of Yamagata; now he shows off the area's ingredients, like Yonezawa wagyu, at Yamagata San-Dan-Delo.