Upon entering Auberge Tokito in Tachikawa, just 45 minutes from Tokyo, you are transported to an exclusive and serene oasis. The stunning architecture and interior design, created by renowned Japanese architect and designer Shinichiro Ogata, offer a modern take on the traditional Japanese ryokan. In keeping with the ryokan tradition, all…

Hyoteiis a traditional kaiseki restaurant located at the entrance of Nanzen-ji Temple in Kyoto. It also boasts 3 Michelin stars. Crossing the doorstep of Hyotei is like traveling back in time. The restaurant has been owned and operated by the same family for 450 years, with the current chef-owner, Yoshihiro…

Soba noodles is a staple food originating from the Edo period and one of my favourites in Japanese cuisine. During this period, it was considered a cheap and fast food that was enjoyed by people of all social classes. Made of buckwheat, Soba noodles are often served with a dipping…

Culinary excellence at 2 Michelin starred Tantris Maison Culinaire in Munich, a family business that’s been shaping German gastronomy scene since 1971. The listed, iconic Bauhaus building, owned by the power couple Sabine and Felix Eichbauer, has recently undergone renovations while preserving its original style both inside and out. Upon passing the…

If you’ve ever had the good fortune to visit Japan, you’ll doubtless have been left with the same wealth of feeling I have, as I write from my home in London. The chaotic modernity of Tokyo versus the historical richness of Kyoto, to the Idyllic countryside, kind gestures of the…

Nestled in the picturesque village of Cartmel, L’Enclume is a culinary gem that embodies the essence of farm-to-table dining. Led by the visionary chef Simon Rogan, it is the latest restaurant in the UK to receive 3 Michelin stars and very deservedly so. At the heart of L’Enclume’s success lies…

In random order.

More than a staple food, rice is a way of life in Japan. From a baby’s first solid food, in the form of a soft rice porridge, to the national beverage: saké made from fermented rice, consumed in bars and restaurants throughout the country, rice lies at the culinary and…

Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe. Ingredients: • 250g wild farm T65 or breads flour• Rice flour 13g• Hot water 13g• 15g granulated sugar• 4g salt• 5g instant…

Smaller, flatter, more delicate and grain-like than the garden variety, guisante lágrima (teardrop pea) is both expensive and requires princesses-worthy care. Known by some as Green Caviar, the vegetable delight is one of the world’s most time-sensitive vegetables. Its sugar starts transforming into starch almost as soon as it is…