Melinda Joe

“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

“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

Something magical happens when Italians gather to cook. Delicious food is a given, but it’s the joy of sharing—stories, memories, and several glasses of wine—that makes these meals extraordinary. Such was the scene when @luca.fantin invited Chicco Cerea of 🌟🌟🌟 @davittorioristorante to celebrate @bvlgarilucafantintokyo’s 15th anniversary last month.

Both chefs were in top form. Da Vittorio’s signature Uovo a la uovo dazzled with its layers of apple compote, eggs, potato foam, and caviar. Luca’s chilled spaghetti with golden bottarga shone, as did the grouper with lettuce, white beans, and clams, and the crispy-skinned amadai with zucchini and sea urchin.

The showstopper? A giant pan of paccheri in tomato sauce, served tableside by the chefs
themselves. This enormous pot of luscious pasta epitomized Italian warmth and generosity. And what showmanship! It was surprising, spectacular, and fun – vibes for days and days. Less

Recently opened in my neighborhood, @taner.nakanonohen is a tiny place with big potential. It’s clever fusion (in the way we like), thoughtfully paired with interesting wines from Japan and lesser represented regions in Europe. Non-alcoholic pairings are quite nice here as well.

I love love love the eclectic playlist and the moxie of the young guns running this hidden gem. It’s turns out that Taner is an ambitious side hustle, which is why it’s only open on the weekends. You have to admire the sheer energy and drive.

@streets.n.eats, you know exactly what I’m going to say next. Less

A triple birthday calls for a fete of fitting proportions. That’s exactly what we got at @maisonkei Esprit C. Kei Ginza, part of ⭐️⭐️⭐️ chef Kei Kobayashi’s growing empire of restaurants in Japan.

It’s a striking space with wooden blocks dripping from the ceiling like modernist stalactites and a view of Ginza’s twinkling lights from the 11th floor. The relaxed vibe resonates in the a la carte menu, a welcome rarity for dining at this level.

But make no mistake: this is fancy food. The style is French haute cuisine meets Japanese izakaya, and it works. From the delicate tsubugai amuse bouche to the caviar-crowned waffles and wagyu and uni hand-roll (served on a hot stone - nice touch), I was impressed. The steak was a highlight (and I’m not a steak person), served with crispy fries and your choice of condiments. All paired with a thoughtful selection of French wines.

It was such a joy to be able to celebrate not one, or two, but THREE birthdays of my favorite people with our Tokyo family over such a delightful meal. I am truly grateful. Less

Recently opened in my neighborhood, @taner.nakanonohen is a tiny place with big potential. It’s clever fusion (in the way we like), thoughtfully paired with interesting wines from Japan and lesser represented regions in Europe. Non-alcoholic pairings are quite nice here as well.

I love love love the eclectic playlist and the moxie of the young guns running this hidden gem. It’s turns out that Taner is an ambitious side hustle, which is why it’s only open on the weekends. You have to admire the sheer energy and drive.

@streets.n.eats, you know exactly what I’m going to say next. Less

A triple birthday calls for a fete of fitting proportions. That’s exactly what we got at @maisonkei Esprit C. Kei Ginza, part of ⭐️⭐️⭐️ chef Kei Kobayashi’s growing empire of restaurants in Japan.

It’s a striking space with wooden blocks dripping from the ceiling like modernist stalactites and a view of Ginza’s twinkling lights from the 11th floor. The relaxed vibe resonates in the a la carte menu, a welcome rarity for dining at this level.

But make no mistake: this is fancy food. The style is French haute cuisine meets Japanese izakaya, and it works. From the delicate tsubugai amuse bouche to the caviar-crowned waffles and wagyu and uni hand-roll (served on a hot stone - nice touch), I was impressed. The steak was a highlight (and I’m not a steak person), served with crispy fries and your choice of condiments. All paired with a thoughtful selection of French wines.

It was such a joy to be able to celebrate not one, or two, but THREE birthdays of my favorite people with our Tokyo family over such a delightful meal. I am truly grateful. Less