Christopher Pellegrini reports on the capital’s healthy food options.
Foodie’s paradise, Tokyo, is claimed by many to have the most eateries per capita of all the cities in the world. True or not, finding something that is both healthy and easily accessible can pose a dilemma, especially if you’re not comfortable with the all-Japanese intricacies of information gatekeepers such as the excellent restaurant ranking website, Tabelog. Far too many people find themselves restricted to an onigiri, a jelly squeeze-bag, and a plastic bottle of green tea when they’re looking for a low-cal meal.
In order to provide you with some of Tokyo’s more heart and waist-friendly dining options, we talked with Justin Berti, a yoga instructor, fitness trainer and health nut who for years has scoured this fair city for dining options that jive with his strict diet and that he can recommend to his clients.
Sometimes it can be a real bear to find healthy food options at the supermarket nearest your train station. Everything seems to be over processed and packaged. The following supermarkets are chains but carry a decent selection of imported items and health-conscious options.
Natural House has 25 locations in and around Tokyo.
F&F has 11 shops in Tokyo with another five in Kanagawa.
Seijo Ishii doesn’t have an English website, but they do have dozens of locations around Tokyo and the surrounding prefectures.
Berti recommends the bentos at Natural House and F&F, and he mentions Seijo Ishii because it has plenty of “fresh salads and healthy options.”
Restaurants often have menu items that look like they might be vegetarian friendly, but don’t think that you can always get an informed answer from your server. There’s fish and beef in almost everything (including potato chips!), and you’d be foolish to assume that the folks preparing your dinner accept the same definition of vegetarianism that you do (vegetarians don’t eat fish?!).
The following are some healthy dining options that have at least a little something that’s safe for vegetarians.
Nouka no Daidokoro is a good option for vegetarians as they offer some 100% vegetable course meal options. This chain of earthy restaurants added two new Tokyo locations within the past 12 months and has a salad bar that is not to be missed.
Nataraj is a small vegetarian Indian restaurant chain that has a few options in Tokyo and they occasionally have evening entertainment options such as belly dance shows.
Little Heaven near Otsuka station is a full-fledged vegan restaurant with somewhat limited hours. Dinner is served 6-9PM every day, and lunch is available Tues to Fri from 11:30AM-2PM.
Shamaim is an Israeli restaurant between Ekoda station (Seibu-Ikebukuro line) and Shin-Ekoda station (Oedo line) and is a good source for hummus and falafel west of the Yamanote loop.
Eat More Greens in Azabu Juban bills itself as a vegetable café and bakery modeled after those found in downtown New York City.
Earth Café Ohana in Sangenjaya caters to vegans and vegetarians and tries to use organic ingredients whenever possible.
Crayon House is a vegetarian-friendly restaurant across from Brown Rice Café (scroll down) that also has a veggie shop in the basement. Be sure to specify that you want food with no meat or fish if that’s your prerogative, they’ll understand.
Bio Café in Shibuya claims a menu with organic options.
Loving Hut recently started selling vegan bentos in the basement of Matsuzaka Department Store in Ginza.
Soup Stock Tokyo has more than 30 locations in Tokyo that feature a revolving menu of low-cal soups and a curry or two. They usually have a vegetarian-looking option on the menu, and you can generally get straight answers about the actual ingredients (hint: ask about lard) which is great for people with allergy concerns as well. Soup Stock Tokyo is essentially a fast food chain, perfect for those times when you only have 20-30 minutes to get a meal in, but it should never be grouped with the ubiquitous burger joints and beef bowl shops of this city.
Saishoku Kenbi Okubo is on a back street between JR Okubo and Shin-Okubo stations and features a vegetarian-friendly and affordable lunch buffet. Closed Tuesdays.
Tenya has shops all across downtown Tokyo and specializes in tempura. This chain can be very helpful for vegetarians who need a quick and cheap bite to eat. The yasai-don is always on the menu, and there are occasionally seasonal variants that get featured as well.
Chaya Macrobiotic has three upscale Tokyo locations and features a menu flush with organic produce and other vegetarian-friendly fare.
Brown Rice Café/Deli in Omotesando adheres to a Whole Foods prep style and specializes in soy, veggies, and of course brown rice. They have a couple of 1,700 yen set meals and a detox juice for 800 yen that purportedly is good for liver overuse control.
Konbini are generally not known for selling products that are waist-friendly. However, Berti feels that one chain stands above the rest:
Natural Lawson opened its first shop just over ten years ago, and now there are more than 70 in downtown Tokyo.
“They usually have nuts and dried fruit without added salt. The quality is much better. They also have sweet potato snacks, better fruit cup selections, and a healthier selection of teas–stuff you can’t find in regular convenience stores.”
One of Berti’s biggest pet peeves is the price tags on everything. Even though organic is popular in Tokyo, it can be incredibly hard to find. And when you do find it, you’ll notice that much of it is imported, so “you spend half your rent on an 80% cocoa chocolate bar and almond butter.”
He saves money by ordering from iherb.com, and invites people to freely use his discount code, JUS847, to save five dollars on their first purchase. He also recommends checking out the “Vegan in Tokyo” Facebook group for those that seek strategy tips on finding true vegan fare.
Those who avoid animal products in their food will also be interested in this Google map that details many of the vegetarian and vegan dining establishments available across Japan. The Japan Veg Guide is another resource worth checking out.
So as you can see, there are several health-conscious options available for the vegetarians, flexitarians, weight watchers and pavement pounders among us. Hopefully this short guide has given you a few new ideas for when you’re tracking down your next meal in Tokyo.
Justin Berti is a yoga and fitness instructor at FAB ACADEMY.
We’re pleased to announce that Tokyo Weekender has picked up some of our content and is featuring it exclusively on their site.
Click here to read the October exclusive which presents a list of healthy restaurant, supermarket and general dining options in Tokyo.
Marcus and I were also featured in this interview piece a couple of months ago in which we answered a bunch of questions about eating out in Tokyo and our culinary preferences.
Please swing by Tokyo Weekender and check out what they’ve done with their site. We’re hoping to get some more articles published over there, so feel free to share what you like on Facebook and Twitter.
Soupless in Shinjuku
Abura soba shops are popping up all over town these days. A lot of the shops that specialize in this soupless style of ramen serve abura soba and not a whole lot else. The fact that restaurants can have only one item on the menu is clear testament to the popularity of this dish.
Yama to ten (山ト天) in Shinjuku diversifies a bit by featuring a few in-house versions of abura soba as the centerpiece of a modest izakaya menu.
Highly recommended is the spicy abura soba (辛味温玉) which will set you back 600 yen. Heap some freshly chopped onions on top, douse the whole thing with vinegar and raayu, and then mix it all together with your chopsticks. The soft ramen noodles soak up the oils nicely, and they play well with the onions, chashu, bamboo shoots and shredded bits of dried seaweed.
There’s also the standard abura soba for 500 yen and a couple of other options that usually run in the 600-700 yen range. For those who are better with colors than with kanji, the spicy abura soba is the big button at the top of the ticket machine that has a red background (second from the left).
The shop’s modest menu is also tucked full of izakaya-style dishes that go well with a beer. Everything from gyoza (380-480 yen) to a side of kimchi (290 yen) to sausages (480 yen). A draft beer goes for 420 yen, and the rest of the drinks menu mostly deals with shochu-base drinks such as sours, hais and umeshu (most are 380 yen). You can also order a half bottle of house wine for 980.
Because it’s an izakaya, the whole place is smoker-friendly. If you’d like to avoid the fumes, then we suggest stopping by after the busiest lunch hours and before business picks up again at around 6 PM. They have some tables off to the sides of the counter that are mostly untouched by smoke when the place isn’t busy.
Directions: Yama to ten is part of a new izakaya-themed, mostly open-plan dining area on the MB3 floor (the ‘M’ is not a typo) of Odakyu Halc. In other words, go to Bic Camera near JR Shinjuku west exit and head downstairs. The main entrance is down the stairs that are located near the B2 entrance of Odakyu Halc supermarket.
Odakyu Halc (Haru Chika)
Hours: 11:00 – 24:00 ( LO 23:30 )
Tabelog review (Japanese): http://r.tabelog.com/tokyo/A1304/A130401/13119474/
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Christopher Pellegrini samples the noodles at Ivan Ramen
Ramen is one of those dishes that people will travel considerable distances to consume. It’s kind of like the trouble die-hard fanboys go to when trying to get their hands on a freshly released edition of a franchise–they’ll wait in line for it. They’ll make plans days in advance to be in another part of the country just to have dibs on the best seats for the big event.
And if you understand that, then you can comprehend with reasonable accuracy the lengths to which true ramen fans will pursue their addiction. They’re as obsessive as any other foodie out there, and in many cases more so.
And while I’m not the fanboy type, I must admit that I planned nearly a week in advance to visit Ivan Ramen, a corner ramen shop less than 10 minutes on foot from Rokakoen station in Setagaya Ward (Keio Line) that is owned by American chef, Ivan Orkin.
The shop is a very simple square with an L-shaped counter and space for about 10 customers. There is nothing significant going on with the decor, and the concrete-floored kitchen space is both well-organized and spotless. The focus is clearly on the food at Ivan Ramen, and that’s how it should be.
Ivan Orkin is something of a celebrity both for successfully wedging his way into the secretive ramen world here in Japan and for doing things his own way. His ramen soup is not rammed with lard as is customary, and he makes his own noodles with a dough that utilizes three types of flour. There’s also a very strong dependence on fresh ingredients. In that sense, even though this is technically ‘B-class’ Japanese cuisine, and is often referred to as fast food, dining at Ivan Ramen does not exact as much of an attack on one’s health as ramen customarily can.
After ordering your food from a ticket machine out in the alley, diners are encouraged to find a seat and enjoy the soft music playing in the background for just a couple of minutes. Jazz was on the airwaves when we visited, and we were grateful for the attention to detail on the proprietor’s part.
The wait doesn’t last long at Ivan Ramen. Most orders will be in front of you in less than a couple of minutes. Ivan himself explained recently in the first edition of Lucky Peach that his ramen noodles take 40 seconds to boil, but we were still surprised how quickly our meals arrived.
One special currently on the menu at Ivan Ramen is the “Fresh Salad Hiyashi Chuka” which is a blend of garden
salad and cold soup and all with a bit of Chinese cooking thrown in for good measure. And we were pleased that we grabbed one of these (only 15 are served daily) because the freshness of the ingredients (the tomatoes are absolutely out of this world!) and the marriage of the soup and noodles led to an exceptional and filling meal.
It’s important to note that the specials change regularly, so it’s worth it to either check the restaurant’s website or make a return visit every once in a while.
We also tried the Cha-shu- Spicy Red Chili Men (noodles) and the Roast Tomoto Meshi (rice). The former features the house’s signature thin ramen noodles and a small puddle of chili soup with half of a hard-boiled egg bobbing in the shallows. The regular menu also sports several shio and shoyu-base ramen dishes, tsukemen, other sides, a ‘beer of the day’ for 400 yen, and homemade ice cream.
Ramen dishes are mostly priced between 800 and 1,000 yen with topping upgrades such as extra cha-shu- and menma costing 100 yen each. A range of rice bowls range from 200 to 800 yen and are available in two sizes.
It’s very difficult to go wrong at Ivan Ramen. We would highly recommend anything with Orkin’s roasted tomatoes in it. The preponderance of fresh and healthy ingredients in Orkin’s creations will make you rethink whether ramen is a Japanese version of fast food.
And for those who enjoy the innovation that is part and parcel with his take on ramen, then you are encouraged to visit Ivan Ramen Plus, a second shop that he opened last year.
3-24-7 Minami Karasuyama, Setagaya-ku Tokyo, 157-0062
(Rokakoen station on the Keio Line)
Mon, Tues, Thurs, Fri 5:30 PM – 10:30 PM (closed Wednesdays)
Sat, Sun and Nat’l Holidays 11:30 AM – 5:30 PM
Also closed the 4th Tuesday of every month.
Christopher Pellegrini visits Satsuma Musou Distillery in Kagoshima City
Doing the research part of writing a book is arduous, especially when there aren’t any resources available in one’s own language. I’ve read nearly everything that exists on the subject written in Japanese, but there just really isn’t that much content out there in general.
So I decided to go straight to the source. Kyushu, that is. Because I’m writing a book about shochu.
About a 20 minute walk from Goino train station in Kagoshima City is Satsuma Musou Distillery. Partly supported by the prefectural government, this distillery is an ideal place for tourists as it has a well-planned tour and large gift shop/tasting area. Much to my surprise, I was treated to a tour of the facilities entirely in English by the knowledgeable Mai Miyauchi who has gone so far as to attend industry-related classes at Kagoshima University.
The distillery that we toured is a smaller operation set up for the benefit of tourists. They were still working on batches of imo shochu even though the season ended in February or March for most other distilleries in Kyushu. This meant that we were still able to see the workers unload check frozen potatoes before they were dropped into the steamer. We also had a chance to see the mash bubbling away at different stages of fermentation in open earthenware pots half submerged in the facility’s concrete floor.
And of course, we sampled several of the distillery’s liquid treats. Even if you can’t travel to Satsuma Musou in Kogoshima Prefecture, you can probably find their Satsuma Musou ‘Red Label’ (Aka Raberu) or Kuro Mugi at finer liquor shops around Japan.
Satsuma Musou is recommended as an introduction to the complex process of making Japan’s wonderful distilled drink, shochu.
Website (Japanese): http://www.satsumamusou.co.jp/
It may be out of fashion, but Christopher Pellegrini argues mugi shochu’s worth your attention
Satsuma imo (sweet potato) shochu is getting all the love at the moment, but interestingly mugi (barley) shochu actually sells just as well.
This will come as a bit of a surprise to anyone who has looked at a menu in an izakaya or restaurant that stocks several honkaku (premium) shochu labels. In many cases, satsuma imo offerings outnumber mugi two-to-one. The same observation can be made at many supermarkets where the satsuma imo section dwarfs every other type of shochu.
So if the majority of the selection is satsuma imo, then how is it possible that in April of 2010 tax authorities reported that 19,311 kiloliters of satsuma imo shochu were shipped while mugi actually clocked in at 19,950?
Perhaps the single biggest reason is that mugi shochu is relatively smooth and easy to drink. The aromas and flavors imparted by the ingredients used in its production are less earthy and milder than shochu with a satsuma imo base. It’s arguable that this makes it appealing to a larger number of social drinkers and helps to drive up sales.
It’s also good for mixing. Mugi shochu is smooth enough that it’s a logical choice for making any of a number of cocktails. Personally, I enjoy mixing it with oolong tea when I go to baseball games here in Tokyo. It’s definitely a crowd pleaser at the stadium—I march in with about a liter of it in a thermos and dish it out to friends who come by with a mixer! I tend to go with a bottle of Iichiko 25% (green cap) which I pick up at Bic Camera in Shinjuku on my way to the game.
Some readers out there in Japan Eats land may now be saying to themselves, “OK, sounds good. I’ll try some of that. But what exactly is it?” Good question. And not one that’s easy to answer in a single tweet. The production of mugi shochu, just like every other variety of Japan’s unheralded spirit, is an incredibly painstaking and exacting process.
The production of mugi shochu is similar in many respects to other spirits. A mash (moromi) of some grain or other plant and hot water is combined with yeast to create a liquid compound containing alcohol through the process of fermentation. This moromi is then distilled, aged and bottled to create a pleasing final product.
The one major difference, and one of the main reasons why mugi shochu is generally so different from whiskey, is that the barley is not malted. Malting involves causing grains to germinate before halting the process with high temperatures and is essential to the creation of popular drinks such as beer and whiskey.
Shochu, on the other hand, employs koji (Aspergillus oryzae) instead of malting to turn the starches present in barley into sugars such as fructose and glucose. This then makes fermentation possible as yeast can deal with sugars but not starches.
But mugi shochu does occasionally taste a bit like whiskey even though the production processes contain some serious differences. This is often due to the fact that mugi shochu producers have taken to importing used whiskey casks. These casks, naturally, will leak some of the flavors of their former inhabitants into the shochu. This is a delightful surprise for anyone who is a Scotch or Bourbon fan as cask recycling is starting to increase in Japan.
The production of shochu in general, and mugi shochu in particular, is much more complicated than what’s written here, but hopefully you now have a better grasp of what this major player in the shochu world is all about.
And if you’re looking for ideas, here are my mugi shochu recommendations:
Light and smooth
Iichiko (Oita Prefecture)
25% alcohol by volume (ABV)
Serving style: on the rocks or mizuwari (mixed with cool water)
Notes: the standard mizuwari mixture is 6:4 (six parts shochu, four parts water), but personal preference should govern here. In Oita Prefecture, many people enjoy mugi shochu on the rocks at a 3:7 ratio.
Yamazaru (Miyazaki Prefecture)
Serving style: on the rocks, mizuwari or oyuwari (mixed with warm/hot water)
Notes: when preparing shochu oyuwari-style, pour the hot water into your cup first. Add the shochu second. The heat from the hot water will draw out the bouquet of the shochu.
Hyakunen no Godoku (Miyazaki Prefecture)
Serving style: straight up or on the rocks
Notes: it’s not common for a honkaku shochu to be bottled at 40% ABV, but this mugi shochu is definitely worth trying at least once.
Christopher Pellegrini explains the difference between honkaku and kourui shochu.
You’ve seen them on the menu at nearly every alcohol-equipped establishment in Japan—mysterious cocktails that end in the word ‘hai’. And those chuhai drinks that seem to be the best bet at the convenience store in terms of easy-to-drink alcoholic content per hundred yen spent–is this shochu or vodka or what?
But what of all these new bars that cater to shochu lovers—what are they drinking? Is it the same fuel that’s powering these diverse parties, or are we talking about entirely different alcoholic permutations?
Quite simply, what we’re dealing with here is two varieties of the same drink that have different distillation processes and drinking purposes. At the risk of oversimplifying things just a bit, shochu, the alcohol distilled from a wide range of flora, can generally be divided into two main camps—kourui and honkaku.
Kourui shochu, for the most part, is what’s providing the kick in most of those restaurant cocktails and canned drinks that shine in supermarket and convenience store coolers. It’s distilled repeatedly so that it loses the majority of its flavor profile. There’s not a whole lot happening on the nose either—this stuff (sometimes compared with vodka) is ideal for cocktails and is generally the ‘chu’ half of a canned ‘chuhai’ (a drink containing shochu, soda, and a sweet or sour mixer of some sort). Chuhai, by the way, is a reduction of ‘shochu highball,’ and the most common mixers are tea (oolong), and grapefruit or lemon juice.
Kourui shochu is also added to some types of nihonshu (sake), such as honjozo, in order to tame some of the robust natural flavors that are produced during the brewing process. The maximum permissible ABV for this type of shochu is 36%. Another popular drink, umeshu, also uses kourui shochu as its base.
Honkaku shochu (aka otsurui), on the other hand, is single-distilled and full of flavor and aroma. Honkaku can be translated as ‘authentic’ or ‘genuine’, and the three most common raw ingredients are sweet potatoes (satsumaimo), barley (mugi) and rice (kome). Honkaku makes up the bulk of what those shochu bars are serving.
Honkaku shochu is typically enjoyed neat, on the rocks, or with either hot or cold water added. It is most frequently bottled at 25% ABV, but legally it can climb above forty percent.
Honkaku shochu, the pride of the prefectures of Kyushu Island, is generally associated with southern parts of the archipelago. That is not to imply that good shochu is not produced up north, but the lion’s share of well-respected brands are from the prefectures of Kagoshima, Miyazaki and Kumamoto, to name a few. Kourui, on the other hand, is distilled all over the country.
Even though it may not be the clearcut winner in terms of production (kiloliters per year), imo-jochu (potato shochu) enjoys the widest exposure in terms of the number of brands on restaurant and bar menus. Mugi, kome and kokuto (brown sugar) are a very distant second in that respect.
However, this does not necessarily mean that imo is better. Imo-jochu (the ‘sh’ in shochu is generally pronounced ‘j’ when it follows the name of the main ingredient) is notable for its pronounced steamed potato aroma and strong flavor while mugi is known for being smoother. The price of a bottle of shochu is similar to that of many whiskies available in supermarkets, so it might be good to grab a bottle of both imo and mugi to figure out which one is more your style.
If you plan to make cocktails with shochu, such as an “oolong hai” (one part shochu and two parts oolong tea on the rocks), then it is recommended that you opt for mugi-jochu. Imo-jochu can easily overpower the other ingredients in a shochu cocktail if not mixed carefully.
Perhaps the easiest way to tell the difference is that honkaku is most often found in 720 ml or larger glass bottles (although it also can be purchased in large cardboard cartons). Kourui is also packaged in large cartons but tends to be much cheaper than boxes of honkaku. And if it’s in a gigantic clear plastic jug, then that’s definitely kourui.
However you choose to drink it, shochu sales are steadily taking charge in the Japanese alcohol industry. As beer and nihonshu sales continue to taper off or even decline, shochu demand has increased enough that distillers have not been able to raise supplies to the point where they would consider serious flirtations with international markets. These days, whether you’re drinking kourui or honkaku shochu, you’re guaranteed to be in good company.
Entered in the ‘Whiskies – Other’ category, Suntory’s Single Malt Yamazaki 1984 won one of several gold medals awarded to whiskey distillers from around the world. Later on, in a second round of blind tasting by several international judges, Yamazaki 1984 was awarded top prize in the category.
While this category does not include Scotch, which has a category of its own, Yamazaki 1984 beat out major competition from several Irish labels (Jameson, Bushmills, etc.) in taking the trophy.
Suntory was then awarded “Distiller of the Year” honors for its contributions to the global spirits industry. And on top of that, Yamazaki 1984 came away with the “Supreme Champion Spirit” award. Both honors are a first for a Japanese distiller and product, respectively.
Yamazaki 1984 sells for nearly 100,000 yen per bottle (700ml) in Japan, and Suntory actually had several other entries in the same category that were also assigned gold medals by the auditors.
Asahi also managed to score two gold medals for Japan in the same category with its “Taketsuru 21 y.o.” and “Yoichi 15 y.o.” labels.
Christopher Pellegrini takes in The Joy of Sake
Tokyo’s installment of Honolulu’s Joy of Sake party was packed by legions of professionals from the nihonshu industry and the well-heeled business folks from the southwestern section of the Yamanote train line. Also in attendance were some of sake’s biggest supporters outside of Japan, namely author John Gauntner and sommelier Ake Nordgren, and the air in the two tasting halls was one of a giant reunion made possible by the continuing success of one of this country’s most recognizable exports.
And then there was me.
To be fair, I wasn’t the only nihonshu nerd in attendance, but very few others felt brave enough to whip out their notebooks and scribble tasting notes as they worked their way up and down endless banquet tables of daiginjo. And I must admit, it was truly a joyful experience.
Curiously, many guests chose to ignore the TOC Main Hall where all of the daiginjo ‘A’ bottles (rice polishing ratio of 40% or less) sat vulnerable to unlimited perusal. The other, more brightly lit hall had more food, but no daiginjo ‘A’. With everyone busy munching away, I was allowed ample elbow room to compare some of the best sake currently known to the world. In fact, there were no less than 329 labels from 166 breweries on display, and the main hall also featured a good selection of yamahai and kimoto sake.
No, I didn’t try them all. I’m only human. And there were no spit buckets.
All 329 varieties of sake were in fact entrants in the 2010 US National Sake Appraisal which took place in Honolulu back in August. That includes all of the daiginjo ‘B’, ginjo and junmai labels on the tables in the Tokubetsu Hall. The two day event sees ten judges run through all of the bottles as they attempt to find imbalances in each of them.
Of the 83 daiginjo ‘A’ bottles, 27 were gold award winners with top honors going to Kizakura’s “Daiginjo”, Kodama Jozo’s Taiheizan “Tenko”, and Nagurayama Shuzo’s “Kanpyokai Shuppinshu.” My favorites were Asahi Shuzo’s famous “Dassai 23”, a sake with the unimaginable polishing ratio of 23%, and Ume Ichirin Shuzo’s “Kanpyokai Shuppinshu.”
The former didn’t make it to the final round during the panel’s blind tasting, but the latter did and earned a gold award in the process. Interestingly, Ume Ichirin Shuzo is located in Chiba Prefecture, a region not typically associated with sake brewing excellence.
Other bottles that caught my attention were “Hana no Youna” junmai ginjo from California and “Go-Shu Blue” ginjo from Australia. Neither won plaudits from the contest’s auditors, but Australia’s entry was noticeably more enjoyable than America’s.
More than anything, Joy of Sake is an excellent opportunity for the nihonshu-curious to figure out what they like. By using the mini-siphons to import two thimbles of sake into one’s tasting cup, it’s possible to keep inebriation on the back burner and slowly sample everything from the refined to the complex, the clean to the more cloying.
And of course there was food there, too. Twelve top-notch restaurants from both Japan and America provided appetizers to the buoyant guests. Takao (Los Angeles) served their Maguro Spring Roll with Avocado and Sweet Spicy Miso Sauce while Al Porto (Tokyo) offered Bruschetta di Prociutto Crudo e Caponata.
Through conversations with other guests, it became clear that many were enthusiastic about Nobu (New York) and their Fresh Sashimi from Niigata with Yuzu and Dried Miso. Hoku’s (Honolulu) also had a long line waiting for bowls of its Sake Braised Black Angus Beef Short Angus Beef Short Ribs with Hawaiian Chili Pepper, Spiced Crispy Onions and Lomi Pineapple Tomato.
Judging by the 8,000 yen ticket price, Joy of Sake is not an event targeted at the 20-something crowd, and that observation was easily supported by a quick look around the audience. The average age of the guests was likely late 40s, which is not meant to imply that this sake celebration was a sedate affair. Anything but. Several couples old enough to be my grandparents kept up and carried on just like the small groups of young women four decades their junior.
If this party returns to Japan in the future, indeed if sake is to survive at home, this generational imbalance is something that they will hopefully choose to address. In the meantime, let’s hope that this event continues to turn heads and change minds overseas as sake brings its special brand of Japanese joy to a wider audience.