Tokyo

  • Tsunahachi

    Tempura is both art and science. The shokunin figure out what temperature to fry in, depending on the weather. They also consider temperature when mixing...

  • Sushi Dai Bekkan

    Near Tsukiji Market, this is where I had my first piece of kinmedai, and I haven’t been the same since. You can imagine  how easy...

  • Tonkotsu Bankara

    Although there are hundreds of great ramen joints in the city, this is merely one, featuring milky white pork-based tonkotsu broth. I particularly enjoyed the...

  • Ginza Bairin

    Like Maisen, the tonkatsu at Ginza Bairin is textbook: juicy pork that’s been pounded exactly the same width, then rolled in crispy panko breadcrumbs and...

  • Sushi Sho

    Sushi Sho is one of those hidden away sushi bars (and I mean it’s only a bar) in a nondescript building that seats maybe 10...

  • Tonkatsu Maisen

    At Maisen, they do one thing: tonkatsu. Not the pork-based ramen broth (tonkotsu) but rather, tonkatsu: thinly-pounded pork tenderloin, rolled in panko breadcrumbs, fried until...