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EAT > Gucci Osteria da Massimo Bottura, Ginza, Tokyo (17/20)
High above Ginza’s polished sidewalks, Gucci Osteria da Massimo Bottura feels less like a fashion-house spin‑off and more like a jewelled little universe of its own—part salon, part stage, part lucid dream in Gucci green.  Here Italian technique, Japanese produce and a distinctly theatrical sense of storytelling converge into a tasting menu that is playful, polished…
December 22, 20250Comments
EAT > JAPAN EAT > TOKYO WHERE TO EAT >
EAT > JULIA, Shibuya, Tokyo (19/20)
Tucked away in the residential fringes of Jingumae, just beyond Omotesando's designer bustle, JULIA remains a Shibuya gem for those seeking Japan's seasonal essence through innovative fine dining. Returning after our acclaimed 2024 visit to the expanded space—where Chef Nao and Sommelier Kenichiro elevated their husband-and-wife intimacy to a poised team operation—this latest meal reaffirms…
December 20, 20250Comments
EAT > KYOTO
EAT > Sushi Masumoto, Kyoto
In the beautiful back streets of Gion where the traditional ‘Matcha’ tea houses hide away there are some amazing restaurants hidden behind the sliding doors and ‘Noren’ doorway curtains. One of these outstanding restaurants is Sushi Masumoto which is a set Omakase course sushi restaurant preparing perfect individual morsels for 12 diners (eight at the…
April 8, 20240Comments
EAT > OSAKA
EAT > Mitsuyama, Osaka
A wander around the neighbourhood and looking into a doorway we discovered Mitsuyama, but they were booked out for dinner so we decided to commit and book for the following evening, a decision that turned out to be outstanding. It is a small restaurant, our party of five were the only diners this night but…
April 4, 20240Comments
EAT > TOKYO
EAT > Fujimaru, Osaka
Osaka is well known for its street food, with 222 listings in the Michelin Guide (3 for 3 star, 9 for 2 star and 80 for 1 star) you know that they are serious about food. But what about wine, well that is a little harder to find, especially if like us on…
April 4, 20240Comments
EAT > TOKYO
EAT > Menchirashi, Shibuya
Udon, the under rated noodle. Its chewy and tasty, fresh and filling and at Menchirashi it is made into an enormous range of wonderful dishes, from traditional Udon (noodle) soup dishes to a Japanese twist on Carbonara. You do need to line up and yes it will probably take about 20-40 minutes to get a…
March 31, 20240Comments
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