Japan
The admirable stance of a nation with an unfailing love and respect for nature that allows neither oil, nor flour or sugar into their cuisine, and never resorts to complicated cooking techniques and artificial additives…
Yoroniku: Yakiniku Tekniğiyle Keyifli Bir Akşam Yemeği
Aslen “Kore barbeküsü” olarak bilinen, Kore Savaşı’nın ardından Japonya’ya gelip burayla özdeşleşen “yakiniku” tekniğinde, et ve sebzeler, masalara monte edilen tandır benzeri gazlı ızgaralarda pişiriliyor.
Shima Steak: Tokyo’daki Afili Wagyu Cenneti
Nihonbashi semtinde, iş hanı misali sade bir bina içerisinde bulunan, yerini bilmediğiniz takdirde Google’a fazla güvenemeyeceğiniz Shima Steak, yalnızca 4-5 masasıyla adeta özel bir kulübü andırıyor.
Torishiki: Mecca of Chicken Dishes in Tokyo
One of my favorite spots for “yakitori” in Tokyo, Torishiki welcomes its visitors with an entrance covered with a two-piece “noren,” the popular Japanese curtains.
Obana: Best Unagi in Tokyo
I should confess that waking up in the early morning and travelling across the city to have some unagi -one of the symbolic dishes of Japanese cuisine- did not sound like a good idea to me at first. However, what I found was a name with ambitions powerful enough to turn this hesitation into embarrassment: Obana.
Kagari Ramen: A Low-Budget Feast in Tokyo
In every city I travel to, the first foodie spots I directly aim for are city’s marketplaces and street food restaurants. I believe these secret gastronomy centers are the strongest signifiers of the local culinary culture.
Beefstake: At The Peak Of Its Taste
For this unforgettable taste