A culinary journey through a city where even ramen broth has a philosophy behind it - and which has become a place of longing for foodies worldwide for precisely this reason.
If you open a restaurant in the Japanese capital, you have to deliver perfection. There are so many restaurants in Tokyo that none of them can afford to serve anything other than first-class food, says Tokyo food journalist Kyoko Nakayama.
"If a chef offers dishes that don't stand out, his restaurant won't last long - the guests will immediately go elsewhere," adds Nakayama. This is a situation that is also linked to the Japanese culture and their striving for perfection. "Many chefs work their whole lives on a single dish until it finally meets their expectations," says Nakayama. This applies to simple ramen bars as well as top restaurants.
This striving for perfection is not limited to Japanese cuisine - for example, the "Sézanne" by British chef Daniel Calvert is considered one of the best French restaurants in the world.
Sushi, on the other hand, is indispensable in Tokyo; one of the best addresses for this is "Harutaka" by Harutaka Takahashi, a student of the legendary sushi master Jiro Ono. If you find the 450 euros too expensive or can't get a seat, you can switch to the "Isana Sushi Bar"; also excellent, but much cheaper.
And if you want it even easier, order a bowl of the cult noodle soup in one of the countless ramen stores. Nakayama recommends the "Ginza Hachigou", famous for its excellent broth - and for the long queue in front of it. "There should be one in front of every restaurant," says the journalist, "if it wants to survive!"
- Ramen:
Queuing is part of the experience - you can't get the best ramen in Tokyo without waiting.
- Sushi etiquette:
If you eat sushi, you don't talk. The silence is a sign of appreciation for the chef and his artful sushi preparation.
- Sweetness and seasonality:
Wagashi are traditional chocolates made from rice and bean paste. Ingredients, color and shape reflect the rhythm of the seasons.
Harutaka
In his restaurant, Harutaka Takahashi, a student of the legendary grand master Jiro Ono, celebrates the fine art of the sushi menu. gfs3000.gorp.jp
Ginza Hachigou
Among the more than 10,000 ramen bars that are said to exist in Tokyo, this one stands out with its stunning broth that doesn't need any tare. katsumoto-japan.com
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