Restaurant @ukiyo_tky is a perfect example of the diversity defining Tokyo’s dining scene now. Chef @toshmagosh marries global spices with Japanese ingredients, and it works beautifully: suppon beignet with rich suppon dashi, delicate snow crab with kabu turnip and white penja pepper, frankly addictive brioche dusted with fennel powder.
They hosted their first international collaboration with @meedu_saad recently, and I’m still dreaming about the chicken rice with roasted chestnut, matsutake, and chicken fat sabayon; and the aged duck with black lime and black garlic paste. And I’m not a sweets person but the spiced date pistachio tart was 👨🍳😘
#RestaurantUkiyo #TokyoDining #chefToshiAkama #FoodWriter #TokyoEats #melindajoeiseatinganddrinking
