The back story 2
How the city eats, from eleven three-star tables to a bowl of soba.
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The back story
Tokyo at the table: eleven three-star dining rooms, and a bowl of soba
More MICHELIN stars than any other city, sushi counters of eight seats, tempura fried in front of you, kaiseki, French and Chinese of the highest order, and noodle shops with a Bib Gourmand: how to eat in Tokyo.
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The back story
Tokyo Cuisine
Edomae sushi piece by piece, tempura straight from the pan, cold soba on bamboo, glazed eel, yakitori over charcoal, shoyu ramen and the wagashi of the tea ceremony: the dishes of Tokyo, and where to taste them.