Suvir

Touzan - Home to Devilishly Good Food and Ambiance

The devil is in the details, and at restaurant Touzan at the Grand Hyatt in Kyoto, there seems to be no shortage of wondrous, transportive, restorative and exceptionally marvelous details. Everywhere you look, you could spend hours contemplating if you should live in the reality of the moment, or the mysteries that are presented in the shadows, the layered design elements and the golden light cast by the design of the space. But to make this all even more appealing there is the food crafted under the able supervision of Executive Chef, Shaun Keenan. From Down Under, but certainly not working with any handicaps that could keep him or his food down. All his moves, and that of his team, are perfectly in sync, keeping with the energy, feel and brilliance of the hotel he inhabits for hours each day. And they keep elevated the experiences and spirits of their guests.

Boulangerie Etretat in Yamazaki - A call for us to wake up and do what is right

Mana Itoh and her husband Tomohiro Furuta have a wonderful pastry shop a stones throw from the Yamazaki train station, a short trip from downtown Kyoto. We were at the Yamazaki train station for a very different reason. We had eaten a hearty and amazing breakfast. Sated our sweet tooths with wonderful (brilliant really) French toast prepared by Shaun Keenan at Hyatt Regency Kyoto. And still, the discovery of Etretat and the treats within, made us hungry, happy and sad, all at once.

Toshi Yoroizuka - A dessert bar with elegance and style

Toshi Yoroizuka worked in Belgium we were told, and cooked for royalty and commoners alike. It was there that he polished his talents as a pastry chef, and came back to Japan, to open two very popular and busy eponymously named pastry bars. In the gorgonzola cheese cake above, you see Y (for Yoroizuka) as the crown-jewel to his creation. Why is pastry so much better in Japan, than so many cities and towns in the US? We are so much closer to Europe. What do we not get? Or do we do not care for quality?

More Gyozas - This time in Tokyo, and GREAT dumplings they are!

As soon as we walked in, and even before Shinji and Charlie were settled into their seats, I proclaimed that these would be great gyozas. Why? It was the face, concentration and the energy of the lady making the gyozas that told me that. In the above photograph, you see her somewhat distracted, and that was as distracted as she got, in the couple of hours we spent eating gyozas and some other goodies.

outRAGEous cocktails with refreshing & addictive flavors

Indescribable would be the way to describe Bar Rage. Tucked away in a small street, off the beaten path. Hidden three floors above a sign that lists other concepts, but not this one, it is one of the many treasures brought alive for us to savor by Culinary Navigator/Tokyo Fixer, Shinji Nohara, who becomes your walking GPS/Blackbook if he agrees to open Tokyo, its bar and food scene and other hot spots for you.Or, find the above building, and take the elevator to the third floor, and you shall find yourself in a world of spirits, unlike any you had ever known.

An exceptional Japanese Tea Experience

Our first afternoon in Tokyo could not have begun on a sweeter more wonderful note or leaf (tea leaves or powder). Shinji Nohara, who is considered the "Black Book" of Japan and "Culinary Navigator Extraordinaire" amongst many such superlatives invoking titles, and the foodie most trusted by locals and foreigners alike, brought us to what will perhaps be the best tea and tea service we encounter in our stay in Japan. Thanks Shinji!

Sen Mon Ten - Chinese Dumplings (Gyoza) in Kyoto

Golden Light certainly, but dumplings are far from Gyoza gold. They are a new addition to Japanese cuisine and culture. Introduced I am told only in the 17th century. Funny, that Charlie and I were looking at each other and saying, "Sally and we make better dumplings"! Hah! We had a Gyoza evening last night. Inspired by Chef Lee Anne Wong's hunger for them in Kyoto. Perhaps our luck with them would have changed if she were at our side, enjoying them with us.

Hiei Yuba Marries Shimizu Restaurant Kaiseki Meal - Heavenly Morsels At Each Bite

The Lake Biwa pearls that Sachiko Yagi (Sachiko San) was wearing, caught my eye at first glance. But soon after, it was her spirit, the soul that drove her aura to be what it is, and the ability she has to be able to communicate just by smile, gesture and body language, is what had me smitten. Little did I know that this meeting would change me. Thanks Sachiko San. Thanks Saori San for making this happen.

Ramen - so common it seems, and often mysteriously delicious

As we walked around Dotonbori, eating our way through many Japanese street food items, I could not resist my urge to enjoy some Ramen. Never one for Ramen, our friend Hiroko Shimbo had changed my attitude towards it, and tonight, we got to enjoy it in Dotonbori.

Dotonbori Marketplace in Osaka - Time Square it is not, but to some in Japan, it is that...

Lee Anne Wong loves to eat and drink. And she enjoys that pastime as much as the best I have known indulging that passion. As we were planning our trip, and ever since our landing in Japan, she had been mentioning Dotonbori and how it would charm us instantly. Above, you see Lee Anne all smiles, as she convinces us to spend a few hours tonight with her in Dotonbori, as she brings her trip to Japan to a close.