Anya von Bremzen picks the brightest stars from Toyko to Los Angeles. Listen in as she discusses global food trends and where to dine now.Anya von Bremzen picks the brightest stars from Toyko to Los Angeles. Listen in as she discusses global food trends and where to dine now.
I'm Anya Von Bremzen and I eat for travel and leisure. When you eat in so many restaurants as I do, certain patterns begin to emerge. One of them, of course, is globalization. It is effecting the way we eat as much as it does culture. So certain similarities, certain design trends, a lot of replicas of things. Some of the most interesting food trends are emerging out of Japan, not surprisingly. And Tokyo is at the forefront. The picture we are looking at is a replica of the Eiffel Tower in Paris. And underneath it Is the restaurant called Tofuya Ukai. A place like this specializes in meals called kaiseki, which is a very ritualized procession of dishes based on an ancient tea ceremony. So it's little, beautiful morsels. That you get in a private tatami room where you just sit on a floor on cushions overlooking the garden, and the waitress in kimono brings you all these exquisite little dishes. But you may have to make sure to book in advance. It's the most popular restaurant in Tokyo right now. This is my other favorite [UNKNOWN]. This place is all about borrowing. It's like a collage. There are bottles, there are computer parts, there are Balinese crabs, creams. But somehow it all comes together because it really makes a commentary about the state of contemporary Japanese culture. Which is all about preparation. You might be eating organic pork from Spain, but prepared in a Japanese way. You might have an assortment of desserts that will look like something out of a Parisian Patisserie, but at the same time you will have flavors like matcha or green tea. The great thing about Los Angeles is the juxtaposition of high and low. It's really a city of contrasts. This is from Cuts, [INAUDIBLE] new steakhouse. This burger is something else. It might just look the regular slider. But it's a very cheeky ironic take on the White Castle slider. And it's made with Kobe beef. Besides the beefy appetizers are fantastic, they're very hearty, you have things like [UNKNOWN], which is [UNKNOWN] mousse sandwich, between these gossamer very light wafers, it's just wonderful. This is deconstructed peanut butter and jelly, at Providence Restaurant. And what we're having here is a concord grape ice cream, with the kind of Frozen dust that resembles peanut butter. And Providence is a very serious, very accomplished seafood restaurant. You get the freshest, the best fish from all over. You get Santa Barbara prawns. You might get for instance compache which is Raw tuna with a dollop of wasabi sorbet and a little caviar are very interesting borrowings of flavors. But very subtle, very delicate, very European-style food. A lot of the ideas of Providence, as well as many restaurants all across the world, are being borrowed right now from Spain, which is the home of molecular cuisine or sometimes it's called deconstructive cuisine. This is a vegetable salad at [UNKNOWN] restaurant in Barcelona. And [UNKNOWN] is the latest outpost of the three Michelin star Bosque Chef Martin [UNKNOWN]. One of his most famous dishes Is smoked eel and foie gras Napoleon that everyone is imitating. So it's very ephemeral, it's really a gorgeous food that he does. If you're looking for that wildly creative cuisine that Spain has become known for, this is where you go in Barcelona. And here's this very handsome chef Carlos [UNKNOWN] and what I found is his newest place which is called [FOREIGN]. And you know what's interesting is that while the world is just ga ga over [UNKNOWN] cooking everyone is imitating and Spain is kinda moving in a different direction. It has enough Or brainy stuff. It's really moving towards simple cooking that is all about rediscovering the pleasure of an ingredient, and [UNKNOWN] is all about that. For instance, you can get just a sensational grilled cheese sandwich, with the best bread, the best mozzarella, truffles. And you go, wow, how can something so simple This so unforgettable. On one hand, we're dealing with globalization. At the same time what is interesting the world is more local, you know, we're having this fiercely, individual, chef-driven, little restaurants that really reflect the personality of its creators. So, interesting, very opposite trends. But they cohere in a fascinating dining picture.