Melinda Joe

Happy anniversary to the great @luca.fantin and everyone in the Bulgari Il Ristorante Luca Fantin family!

Cheers to 15 wonderful years of marvelous meals at @bvlgarilucafantintokyo, and many more to come. The anniversary menu offered a taste of some of my most favorite dishes, reworked for 2024. Such a special experience 🙏 Big love! Less

“KYOTO – I’m supine on a padded mat as waves of sound wash over me. The vibrations of a gong reverberate through my chest, intertwining with the ethereal melodies of singing bowls, chimes and the gentle flutter of a rainstick. As the symphony of tones ebbs and flows, I feel the stress of a grueling week of work melting away.

It’s my first sound healing experience, one of the treatments available at the recently opened Six Senses hotel.”

@sixsenseskyoto is at the forefront of the wellness travel trend sweeping Japan. I wrote about my experience there for @thejapantimes.

https://www.japantimes.co.jp/life/2024/10/12/travel/six-senses-kyoto-four-seasons-osaka-wellness-spa-health/ Less

“At two-Michelin-starred Esquisse, chef Lionel Beccat @esquisse_inside weaves together French techniques with Japanese ingredients and sensibilities. His dishes are a study in subtle contrasts and harmonies, where textures and flavours interplay in unexpected ways. For example, kelp-marinated spiny lobster is paired with bitter greens from Kyūshū, fermented raspberry paste, and wild anise foam in an intense wild fennel dashi…

Boasting an impressive selection of about 400 labels, the wine list is centred on France but includes offerings from Italy, Spain, Germany, and even unexpected regions like the Czech Republic and South Africa. Its Champagne and Burgundy sections are a highlight, featuring top domaines and well-aged vintages. Biodynamic wines are well represented, reflecting a commitment to sustainable viticulture.”

🌟🌟 @esquisse_inc on @starwinelist:
https://starwinelist.com/wine-place/esquisse Less

“A glistening piece of fatty tuna sizzles as Tomohito Mizuno, chef Takatoshi Kadowaki’s right-hand man, sears it with a hot charcoal. Kadowaki presents the finished morsel of nigiri sushi alongside a glass of @xandersorenwinesjp Ludeon Pinot Noir from California. As I take a bite followed by a sip, a harmony unfolds — the wine’s bright fruitiness and nuanced, earthy notes complementing the buttery, umami-laden fish.

In Tokyo, upscale sushi restaurants serving vintage French wines are a dime a dozen, but @sushi_kadowaki, in the capital’s Ginza district, breaks the mold with a wine list focused mainly on New World offerings.”

Opened in 2021, Sushi Kadowaki is a gem, striking the perfect balance: fantastic food and drink in a delightful atmosphere with a fun-loving yet impeccable staff of chefs.

📸 @streets.n.eats

My latest for @thejapantimes #kanpaiculture:
https://www.japantimes.co.jp/life/2024/09/01/food-drink/sushi-kadowaki-wine-new-world/ Less

“Esprit C. Kei Ginza bills itself as a “gastronomic laboratory,” where the chef applies French fine dining techniques – and the precision Chef Kobayashi is renowned for – to a diverse menu. The offerings range from contemporary French to elevated Japanese classics, showcasing culinary exploration beyond traditional boundaries.

The wine collection at Esprit C. Kei Ginza is as impressive as its culinary offerings, boasting approximately 8,000 bottles, with 5,000 stored on-site and the remainder in a dedicated warehouse. French wines dominate the list, comprising 90% of the selection, with a particular emphasis on Bordeaux, Burgundy, and the Rhône Valley. The restaurant takes special pride in its extensive Rhône offerings, featuring wines from both the northern and southern regions.”

Esprit C Kei Ginza by @maisonkei on @starwinelist:

https://starwinelist.com/wine-place/esprit-c-kei-ginza Less

“A glistening piece of fatty tuna sizzles as Tomohito Mizuno, chef Takatoshi Kadowaki’s right-hand man, sears it with a hot charcoal. Kadowaki presents the finished morsel of nigiri sushi alongside a glass of @xandersorenwinesjp Ludeon Pinot Noir from California. As I take a bite followed by a sip, a harmony unfolds — the wine’s bright fruitiness and nuanced, earthy notes complementing the buttery, umami-laden fish.

In Tokyo, upscale sushi restaurants serving vintage French wines are a dime a dozen, but @sushi_kadowaki, in the capital’s Ginza district, breaks the mold with a wine list focused mainly on New World offerings.”

Opened in 2021, Sushi Kadowaki is a gem, striking the perfect balance: fantastic food and drink in a delightful atmosphere with a fun-loving yet impeccable staff of chefs.

📸 @streets.n.eats

My latest for @thejapantimes #kanpaiculture:
https://www.japantimes.co.jp/life/2024/09/01/food-drink/sushi-kadowaki-wine-new-world/ Less

“A glistening piece of fatty tuna sizzles as Tomohito Mizuno, chef Takatoshi Kadowaki’s right-hand man, sears it with a hot charcoal. Kadowaki presents the finished morsel of nigiri sushi alongside a glass of @xandersorenwinesjp Ludeon Pinot Noir from California. As I take a bite followed by a sip, a harmony unfolds — the wine’s bright fruitiness and nuanced, earthy notes complementing the buttery, umami-laden fish.

In Tokyo, upscale sushi restaurants serving vintage French wines are a dime a dozen, but @sushi_kadowaki, in the capital’s Ginza district, breaks the mold with a wine list focused mainly on New World offerings.”

Opened in 2021, Sushi Kadowaki is a gem, striking the perfect balance: fantastic food and drink in a delightful atmosphere with a fun-loving yet impeccable staff of chefs.

📸 @streets.n.eats

My latest for @thejapantimes #kanpaiculture:
https://www.japantimes.co.jp/life/2024/09/01/food-drink/sushi-kadowaki-wine-new-world/ Less