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Restaurants
- Justin Hurst added a new meal Dinner at pizza marumo at Pizza Marumo
Great new addition to the Tokyo pizza scene, at @pizzamarumo_ebisu.
Chef @yuki_motokura came from @savoytomatotocheese, and the lineage shows. But where Savoy has a short menu, here he is experimenting with a broad range of pizzas, traditional and otherwise.
Pictured first: “Japanese Umami”
Shiitake cream sauce
Mozzarella... More
Great new addition to the Tokyo pizza scene, at @pizzamarumo_ebisu.
Chef @yuki_motokura came from @savoytomatotocheese, and the lineage shows. But where Savoy has a short menu, here he is experimenting with a broad range of pizzas, traditional and otherwise.
Pictured first: “Japanese Umami”
Shiitake cream sauce
Mozzarella & Pecorino
Wood oven baked Saba (mackerel)
Sesame seeds
Katsuobushi
Kombu
Green onions
Soy sauce
Second, the more traditional but equally delicious “Little Pepper Bomb:
Tomato sauce
Mozzarella
Basil
Mascarpone
Whole fresh pepper corns
Prosciutto
I’d like to go back with a group and try the extensive small plates menu, and explore more of the pizzas. But already highly recommend. Less
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A new hideaway French restaurant in my neighborhood, @frenchnosetokyo. This course was in late August.
Seats are all at a single counter wrapping around a compact kitchen. Chef is combining classic tastes and techniques with modern touches. Very nice ingredients are presented whole before several of the courses, such as lobster and abalone.
I... More
A new hideaway French restaurant in my neighborhood, @frenchnosetokyo. This course was in late August.
Seats are all at a single counter wrapping around a compact kitchen. Chef is combining classic tastes and techniques with modern touches. Very nice ingredients are presented whole before several of the courses, such as lobster and abalone.
I started the post with dessert — what a treat to get a baked Alaska these days. The duck press was another great throwback, but since duck was out of season, he used it to make soup from the lobster we’d enjoyed earlier in the course.
Very warm service, a clearly experienced and talented chef, and a fun combination of tastes. Looking forward to going back.
@frenchnosetokyo is in Azabujuban, not far from Roppongi Hills. Less
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Sumibi Yakiniku Nakahara
炭火焼肉なかはら
Far too long since my last visit. Nakahara-san is a fantastic host in addition to a grill master. The beef is superlative. What else do you need?
Also, really enjoyed the shift away from fusion elements and towards the classic style.
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- Justin Hurst added a new meal Dinner at すし ふくづか/Sushi Fukuzuka at Sushi Fukuduka
The most common question I get about Tokyo from visitors is “where do I go for Sushi?”.
Everyone knows the same 3-5 famous spots, and no, you’re not getting in, sorry.
But the reality is, there are many amazing sushi spots in Tokyo, using the same quality fish, from the same brokers. With the world famous shops being so popular, others... More
The most common question I get about Tokyo from visitors is “where do I go for Sushi?”.
Everyone knows the same 3-5 famous spots, and no, you’re not getting in, sorry.
But the reality is, there are many amazing sushi spots in Tokyo, using the same quality fish, from the same brokers. With the world famous shops being so popular, others work very hard to differentiate and make a name for themselves.
Sushi Fukuzuka is in Kagurazaka, a charming “mini-Kyoto” in the heart of Tokyo. Chef is buying absolutely top notch ingredients, including top level tuna from Yamayuki.
Most shops use one shari (sushi rice) for all their pieces. Some use two types (red and white vinegar, respectively). Here they use three types. They’re also meticulous about temperature, and the menu shows you the temperature of the rice and the neta (fish/topping) for each piece.
In addition, he’s got a nice wine list, a relative rarity at sushi shops.
Here’s the best part - you can book online via OpenTable. I don’t know any other place in Tokyo with this combination of quality, attention to detail, and book-ability. I don’t know how long it will be possible to get a booking, but if you’re visiting (or live here), give it a shot. Less
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- Justin Hurst added a new meal Dinner at とり茶太郎 at Tori Chataro (とり茶太郎)
Tori Chataro, Shibuya
とり茶太郎
Great atmosphere, many different breeds of chicken, unique cuts, and lots of saké. What else could you want?
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- Justin Hurst added a new meal Dinner at 赤坂おぎ乃 at Akasaka Ogino
Akasaka Ogino, September ‘22 Menu
For me, the smell of matsutake mushrooms brings back deep memories, and also heralds the start of autumn — one of the best times to eat in Japan.
Ogino-san and team used the bounty of the the season beautifully in this menu. Matsutake, salmon and their roe, ginko, suppon, and more. At the same time, weaving in... More
Akasaka Ogino, September ‘22 Menu
For me, the smell of matsutake mushrooms brings back deep memories, and also heralds the start of autumn — one of the best times to eat in Japan.
Ogino-san and team used the bounty of the the season beautifully in this menu. Matsutake, salmon and their roe, ginko, suppon, and more. At the same time, weaving in the end of summer with hamo, peppers, and eggplant. September in Tokyo can be very summery, and they told that story of transition so well.
Also framed these shots a little wider than usual to show off the gorgeous and growing selection of ceramics they’ve managed to collect. A feast for the eyes.
An absolutely essential Tokyo restaurant.
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- Justin Hurst added a new meal Dinner at 鮨むらやま at Sushi Murayama
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- Justin Hurst added a new meal Dinner at 港区麻布十番 at 麻布さとり
The absolute explosion of new high end Yakitori has been one of my favorite trends in the past year or so. @azabusatori is creative with tastes, uses specialized “brand” chickens, and has a great selection of vegetables that follows their Imai lineage. Of particular notice is the wine cellar — extensive and broad, particularly for such... More
The absolute explosion of new high end Yakitori has been one of my favorite trends in the past year or so. @azabusatori is creative with tastes, uses specialized “brand” chickens, and has a great selection of vegetables that follows their Imai lineage. Of particular notice is the wine cellar — extensive and broad, particularly for such a new place. A very welcome addition to the neighborhood. Less
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- Justin Hurst added a new meal Dinner at 神楽坂石かわ at Kagurazaka Ishikawa
Kagurazaka Ishikawa, late August
@teamishikawa doing great work, as always.
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- Justin Hurst added a new meal Dinner at Revolver SG at Revolver
Knockout good meal at @revolver_sg. Modern wood-fired Indian as a concept works really well.
Tastes were intense and richly spiced. The paneer flown in from Delhi was a revelation. The lobster was a standout, as was the corn dish I asked them to add from the vegetable menu.
Lively space, super friendly staff as well. Bonus - Radikon orange... More
Knockout good meal at @revolver_sg. Modern wood-fired Indian as a concept works really well.
Tastes were intense and richly spiced. The paneer flown in from Delhi was a revelation. The lobster was a standout, as was the corn dish I asked them to add from the vegetable menu.
Lively space, super friendly staff as well. Bonus - Radikon orange wine was a great pairing for the whole menu.
Very much looking forward to coming back. Less
