Blog
I'm on my longest trip to Tokyo yet. I moved here! They granted me a...
This was one for the ages. Jiro is legendary. It’s spawned a slew of imitators,...
I went to the future the other day and found this synopsis on an IMDB...
At first glance it didn't look like there would be anything out of the ordinary...
On my recent trip to Japan, Kuni and I went to a kona-ya (flour shop)...
Hambagu (hamburger) curry rice with an over-easy egg and a touch of fresh cream. Our uncle's...
A few weeks ago, one of my professors went off on a tangent while lecturing:...
*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare...
The art of perfection is everywhere in Japan. In its laquerware, electronics and especially in...
On a dull, drizzling day in Tokyo I set out for my second-ever bowl of...
Yakitori at a cramped stall in Omoide-yokocho (Memory Lane) in Shinjuku. The skewer came in...
Ramen has always been big in Japan, and since the mid-2000's it has exponentially grown...
