Tokyo Cuisine
～Next generation of food scenes created by young culinarians～
Tokyo is a city in which tradition coexists with innovation.
It also represents a stage for culinarians to take on the challenge of expressing themselves through cooking based on their experience in various places in Japan or the world. Tokyo, a melting pot of food culture from around the world, provides ever-changing and ever-evolving food scenes. Foodies are now embarking on a journey to gain first-hand experience of present-day Japan.
An encounter with a unique and outstanding personality through a dish on the table
apothéose(Toranomon)
apothéose(Toranomon)
We express Japanese culture in French cuisine.
In the world of gastronomy, where there are no winners or losers and there is no right answer, nobody knows what is the best.
However, we aim to be the best in order to open up new standards that reawake the pleasure of savoring delicious food.
We offer an unexpected and amazing experience by combining unconventional Japanese ingredients with French techniques refined over its long history.
So said Chef Keita Kitamura and foodies.
Now, the door to Tokyo Cuisine opens.
Kabi(Meguro)
Kabi(Meguro)
Kabi(Meguro)
Shohei Yasuda's experience as a chef of French cuisine and what he has realized through his apprenticeship days in Denmark.
The restaurant he started at Meguro, together with a sommelier who had returned to Japan from Australia, creates a fusion of the sensitivities of the two professionals and Japanese food.
It offers a unique taste experience with a focus on umami (savory) flavors and sourness of fermented Japanese food products, such as miso (soybean paste) and tsukemono (pickled vegetables).
Every dish created by Chef Yasuda represents a new potential of Japanese food ingredients and Japanese food culture, inviting guests to the world of wonder that transcends genres.
Restaurant HYÈNE(Omotesando)
Restaurant HYÈNE(Omotesando)
Restaurant HYÈNE(Omotesando)
Sushi Sugahisa(Toranomon)
Attractive Food Scenes in Tokyo and Tokyo Cuisine.
It is not about whether food prices are high or low, or about the genre of a specific dish.
What makes the food scenes in Tokyo attractive are culinarians who use food ingredients coming from various places in Japan and their skills to create the best dishes, and the environment of Tokyo that supports culinarians with outstanding personalities who pursue their passion for gastronomy.
Tokyo Cuisine, drawing foodies from around the world, constitutes a variety of dishes created from such food scenes of Tokyo.
～Through the five senses, experience, learn, enjoy, and talk about culinary delights～
DEN KUSHI FLORI(Omotesando)
TREE by NAKED yoyogi park(Yoyogi)
The pursuit of gastronomy is a kind of art, stimulating all the five senses of taste, sight, hearing, smell, and touch and teaching that culinary delights can be the best entertainment.
Another pleasure of eating is to have conversations with your family, friends or other important persons at the table, which is common to all people in the world.
Under the guidance of Kazutaka Ozawa, one of the foodies representing Japan, foodies from around the world enjoyed Tokyo Cuisine through their five senses and talked about its charm.
Deeper Culinary Exploration ～Roots of Cuisines in Tokyo～
Food scenes in Tokyo are similar to a relay race.
Food ingredients coming to Tokyo from across the nation and from around the world are a baton that connects the passions of all those involved in the food business. The baton is relayed from farm and fishery producers, to distributors, and chefs, who are the anchor of the relay race, which is handed over to the eater.
For each runner in the relay, the goal is to see the smiles of people who eat it, not winning the race. To explore food scenes in Tokyo more deeply, foodies take a trip to Kesennuma, Miyagi Prefecture, one of major production areas of food ingredients. There, the foodies are welcomed by the beauty of nature and local people's warm hospitality.
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Approx. 3.5 hours from Tokyo Station via the Tohoku Shinkansen Line and JR Ofunato Line
Miyagi
Miyagi
Miyagi
～Participating Influencers～
Jeffrey Merrihue
One of the world's top foodies, ranked 6th in the Opinionated About Dining (OAD) 2023. He is also an executive chef of an Andalusian restaurant, a writer, and a founder of Xtreme Foodies, a global community site for foodies and food writers.
"Tokyo has evolved from Sushi, Tempura and Ramen to a wide variety of innovative and creative applications of global influences to local ingredients. It is worth trying some of the newer fusion restaurants to broaden your horizons in Tokyo.This tour was magical with an exciting premise about fusion and new Tokyo Cuisine. The combination of destinations was well thought out to give a new vision of Tokyo."
Joanne Cheung
Food and restaurant promoter living in Canada, and a member of the Yelp Elite Squad, the world's largest American user-generated online review food site.
She is also one of top foodies in North America whose activities include participation in Michelin Guide ceremonies and special dining events related to North America's largest food innovation trade fair.
"The tour was amazing and top notch. My overall impressions of this trip was that it was amazing and it was such an honor to be invited on this collaboration. But overall it was such an incredible luxurious experience. I would tell them about classic Japanese food but to also recommend trying some of the new fusion and Michelin restaurants that I visited."
Melissa Tse
Living in Hong Kong. A food content creator with a passion for food while working for an IT company, who has a broad knowledge and experience concerning Japanese, Chinese and French cuisines. She has also been selected as a representative of Hong Kong as a winner of the Food & Beverage section of "Hashtag Legend," a monthly magazine for affluent people in Hong King.
"I felt that the tour did a great job of highlighting non-traditional Japanese food available in Tokyo Overall I appreciated the effort in organizing the tour. Tokyo excels in many cuisines including Western and Asian where they manage to make it unique with Japanese influences"
