You don’t think I’d post about Taketomi without some foodie posts, did you? :) My husband is a noodle fanatic so he tried to get as many bowls of okinawan soba in his stomach as possible. Sobatei Takenoko on the northwest side of ‘downtown’ Taketomi was one of our favorites. Friendly service, a homey atmosphere, great noodle texture and homemade soup make this place a must-eat! Plus, it’s just a stone’s throw from West Pier, which makes it convenient too! Continue reading
Happy Friday! Since the last few (and next few) posts have been about Okinawa, I thought it would be good to introduce a condiment that’s ubiquitous to all the islands – Koregusu (pronounced: ko-ray-goo-sue). It’s a bottle of awamori – the local alcohol made from rice – mixed with lots of red hot chill peppers. You’ll find it at many of the restaurants especially okinawan soba joints. A little bit goes a long way and adds a nice, slow bite to your dishes.
What are your favorite hot sauces?
If you’ve ever been to the Mt.Fuji area, you’ve no doubtfully seen or tried one of the many houtou restaurants! Houtou is a local specialty in Yamanashi close to the hot tourist spot, Mt.Fuji. It’s a hearty and nutritious miso and pumpkin-based broth cooked in a large cast iron bowl and filled with chewy udon and vegetables. Although it’s served year round, it’s my favorite in the colder months when nothing satiates your stomach like a piping hot bowl of noodles! Continue reading
Honmura An has long been one of my favorite restaurants in Tokyo. It’s one of the many Michelin-starred restaurants here and specializes in handmade soba. The soba here is sublime. It’s the perfect smooth and chewy texture, and you can really taste a deep buckwheat flavor. The dipping sauce is even more elegant here. They serve a wide variety of soba on their menu – from plain soba served in a bamboo box or soba topped with uni. Continue reading
If you eat at the sushi counter alongside native Japanese, you’ll notice that there is a certain way to eat and order sushi. Travelers often get this wrong, sometimes to the frustration of the chefs – especially at higher-end restaurants. If you want to eat sushi like a local, take a look at this “Beginner’s Guide to Sushi” infographic (via).
Always busy and inviting with its outdoor patio, Warayakiya features food from Kouchi Prefecture – specifically charcoal-grilled bonito and chicken hot pot. It’s always full of people who appreciate the quality of the food and the great atmosphere! There are many locations all around Tokyo. Continue reading
Before Yoshinoya became Yoshinoya, it was just a small street stand in Tsukiji. It’s since blown up to the international chain that it is, but Kitsuneya is here to take its place! Despite the 100 degree weather and only outdoor standing room, the man stirring the huge pot of gyudon sauce looked too appetizing. If you’re not familiar with gyudon, it’s one of the most common dishes you can find in Japan – a bowl of rice topped with soy-sauce marinated beef and caramelized onions and drizzled in the most deliciously hearty, thin beef broth. Yum to the max. I also noticed many people eating beef tofu with a side of white rice. You can’t go wrong with either! Continue reading