Risa Sekiguchi was born in Japan but has lived in the US since childhood. She has been building bridges between the two countries her entire life, sending, as well as personally guiding, hundreds of people to Japan as a travel planner and expert guide. Risa lives with her husband in an 1890s storefont in Chicago that doesn't quite match their Japanese furniture and art. They regularly travel to Japan to meet chefs and artisans, investigate new restaurants, visit kilns and studios and purchase stock for their online gallery for fine Japanese tableware, Mizuya.
Kyubei: Sushi Excellence Don't listen to the Michelin guide. Although Kyubei has only one star instead of three, locals consider it to be one of the top sushiya in Tokyo, and since Tokyo is THE capital of sushi, that means it's one of the best in the world. We were able to grab a seat at the counter of this 75 year-old institution during a recent visit to Tokyo. MORE
Kappabashi: Tokyo's Kitchen Town When Tokyo's chefs and restaurant owners need a set of bento boxes, a convection oven or uniforms for their staff, they head to Kappabashi, also known as "Kitchen Town." Conveniently located near Akasaka Temple, any type of store related to cooking and dining can be found within a few blocks' radius. Prices are reasonable, and the choices, vast. MORE
WELCOME TO SAVORY JAPAN Savory Japan invites you to explore the world of contemporary Japanese cuisine. Filled with practical information and advice, ranging from easy recipes to in-depth articles about food philosophy, Savory Japan is your one-stop source for insights and illuminations into the cuisine and culture of Japan.
Whether you're a beginner making sushi for the first time, an enthusiast looking for the best place to buy imari ware in Kyoto, or are just curious about the origin of miso, you're in the right place.
NEWS
This month, we shift the spotlight to Tokyo, starting with a walk through "Kitchen Town" and an introduction to Kyubei, one of the city's top sushiya. Owner Yosuke Imada will bring a team of sushi chefs to Napan Valley for the Worlds of Flavor conference, Japan: Flavors of Culture organized by the Culinary Institute of America.
