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tokyo food file
Tokyo
Food writer and restaurant reviewer for the Japan Times contact: foodfile (at) me (dot) com
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Just refreshing the link in my comment above:
https://www.japantimes.co.jp/life/2004/07/16/food/fishmarket-taproom-chugging-down-the-coast/
My Japan Times review of Bryan Baird's Fishmarket Taproom in Numazu (July 16, 2004)
Fuglen: BYOF (with your espresso and cocktails). Plenty of Oslo style on the side.
I gave Fuglen a full write-up last week, soon after it opened. I also introduced it in my Japan Times column yesterday. As mentioned, Fuglen doesn't actually serve food — but they do encourage you to bring your own to nibble on with their premium coffee... …craft beer (they have a good ...
Introducing Tomigaya, the movie
"I've been writing about food in Japan for almost 40 years. And I've got to say I know it pretty well…" Especially the Tomigaya neighbourhood. The excellent sandwiches and coffee at Camelback; other favourites such as Ahiru Store and Shibuya Cheese Stand; the classic Uoriki fishmongers; plus, of course, the... Continue reading
Posted Apr 26, 2019 at tokyo food file
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Such a great evening :)
Den meets Florilège: an anniversary collaboration to remember
At the beginning of last month [February 2, 2013], chef Zaiyu Hasegawa celebrated the fifth anniversary of opening Jimbocho Den with a remarkable commemorative banquet. It was a collaboration, together with his good friend Hiroyasu Kawate, held over two evenings at Kawate's brilliant little mod...
Torioka: Premium skewers in Roppongi Hills
Posted Jan 6, 2019 at tokyo food file
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Men Chirashi: Getting hip and creative with udon
Posted Jan 5, 2019 at tokyo food file
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No looking back in hunger: a wrap-up of Tokyo’s restaurant scene in 2017
Posted Jan 3, 2019 at tokyo food file
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Dining in Tokyo 2018: Looking forward, looking back
Posted Jan 3, 2019 at tokyo food file
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Happy New Year 2019
Posted Jan 3, 2019 at tokyo food file
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Mimosa Ginza – quality dim sum snacks underground in Ginza Sony Park
Posted Aug 19, 2018 at tokyo food file
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Hi Michael, and thanks so much for dropping a comment here. And sorry I didn't answer you quicker!
Hope your umeboshi turned out great.
all the best from Japan!
Drying Day 4: the ume are boshi
The process of drying the ume is every bit as essential as the previous stages. After all, they will be kept for a whole year before they are taken out and eaten. That's why they're called ume-boshi — literally "ume dried" — rather than ume-zuke ("ume pickled"). On the evening of Day 3, we put ...
Maruka: Shikoku-style ‘udon’ at its best, if you don’t mind the wait
Posted Jul 28, 2017 at tokyo food file
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From Bacar to Sincere: Chef Shinsuke Ishii is back with a bang
Posted Mar 4, 2017 at tokyo food file
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erba da nakahigashi
Posted Mar 4, 2017 at tokyo food file
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Tokyo dining 2016: Out with the old, in with the new…
Posted Mar 4, 2017 at tokyo food file
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"Ants on a Shrimp" and Noma Japan – an in-depth interview with René Redzepi
Posted Dec 17, 2016 at tokyo food file
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Kushi-age and a pint (or two)
Posted May 20, 2016 at tokyo food file
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Pierre Gagnaire: ‘We must accept the destiny that life imposes’
Posted Mar 12, 2016 at tokyo food file
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Farewell to Omotesando Koffee
Posted Mar 1, 2016 at tokyo food file
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Alex Atala collaboration with Yoshihiro Narisawa
Posted Feb 26, 2016 at tokyo food file
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Matsubara-an Keyaki: soba sanctuary above the crowds in Harajuku
Posted Feb 5, 2016 at tokyo food file
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2015 — the highlights of a great year dining in Tokyo
Posted Dec 19, 2015 at tokyo food file
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Sayonara to Ivan Ramen
Posted Dec 6, 2015 at tokyo food file
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Tsuta — Michelin-starred ramen (not soba) noodles
Posted Dec 4, 2015 at tokyo food file
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Salmon & Trout — delectably eclectic in Daizawa
Posted Nov 21, 2015 at tokyo food file
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Thanks Ryan, much appreciated.
It was interesting to compare your photos with my recent visit — and also with my previous visit, which was back in early July. So many similarities, and of course lots of the same serving dishes. But also so many dishes that were different. I especially loved that ayu dish (the second course).
cheers!
Kohaku: contemporary tradition in Kagurazaka
"Tradition looks quite different in Tokyo than, say, Kyoto. Concealed and evolving under constant layers of renewal and reinvention, you have to search it out. Where to start? Just head to the atmospheric nightlife district of Kagurazaka and make your way to Kohaku…" My review of Kohaku is no...
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