Products of the season at optimum maturity

The Japanese capital is full of thousand and one restaurants, and the kitchen, a Japanese passion, expresses all the blocks. Of the popular bar to copies of French bistro, Italian trattoria and bar with tapas, passing by Japanese traditional restaurants to the chic table necessarily under French influence, there are spoilt for choice. Invited to the Japan for the first edition of Tokyo Taste, food festival organized by the prestigious school of cuisine Hattori, which brought together the cream of European leaders on those of the empire of the rising sun, we in used to make us among the best preparers of sushi, tempura and teppenyaki, and one of the stars of kaiseki cuisine, all starred Michelin 2009.

The sushi experience that can live at Sushi Kanesaka counter clears almost all those in the best Japanese in Europe. The extreme simplicity of the actions of the jovial sushi master Sanpei (who speaks English, which is rare) linked to a comfortable perfect in the preparation of each sushi (cutting of the fish, Assembly with a suave and sweet rice), with the added bonus of a beautiful set of hands, make a meal time unforgettable. The choice is between two menus of 10 or 15 plays, the second for a further discovery, with sushi of unknown fish in our country (of sea and freshwater), continue (outstanding!) tuna, sea urchins, squid, mackerel, eel (that melts in the mouth)... Enjoyable and delicate. Other large addresses the area Ginza, Sushi Mizutani and Sukiyabashi Jiro (quite expensive).

Lace work

At the top of a steep Street near the Hotel Intercontinental Ana, Raku-tei (12 places) is the temple of the tempura. The old master who operates with a young help is highly respected. When booking for lunch, you are asked the chosen menu (there two), must arrive at noon (the number of planned covered inducing preparation, which is important) and pay in cash (many restaurants only accept this). Step free actions, few words nor between the master and his aid, but a working lace, with some fried foods: fish, shrimp, vegetables, light as a breath. Only the shell Santiago is proposed in three ways, the sauce is a small monument to delight.

Annex Tokyo grand cuisine restaurant Kyoto Kaiseki to Chief Yoshihiro Murata, Kikunoi, including counter and tatami-room, provides a few gustatory shocks. From the beginning to the end, navigating in the field of the strange with very dense novel sensations. Include a sea cucumber, served in a gelatinous broth of herbs and ginger with a subtle taste of the ocean; a kind of delicious cake made with cod and Red carrot of Kyoto; a sublime full-bodied broth of fins, lamellae elastic fugu and the bizarre food as these fish testis filled with a silty Milt are doubtful. Products of the season at optimum maturity. Considerate service and speaking English.

Ukai-tei-Ginza is the best teppenyaki of the capital. Well installed at the counter, it enjoys each gesture almost magical Cook in charge of your small ombat, after a few appetizers, sometimes "abalone" (abalone) cut on the plate, wrapped in a piece of bamboo, then buried under a crust of salt and put under Bell for cooking. Served with sauce Perigueux, saint-jacques and Noilly Prat. Following beef broth, entrecôte and garlic rice, dessert. The Teppenyaki restaurant of the Hotel Imperial (Ginza), one of the best hotels in the city, appreciated the businessmen for its proximity to the Tokyo International Forum, is also excellent. Close to the hotel, in a small alleyway after the railway track (before the bistro the Bacchanals, turn right) Taimei year, small restaurant traditional, is perfect for lunch for a big bowl of noodles and tempura (10 euros) in the company of the "salary men" of the sector.