Tokyo is counted among the finest culinary centers of the world. The Japanese capital boasts a staggering 226 Michelin-starred dining places, putting it well ahead of the French capital, Paris, which has only 94.
The food options aren’t just limited to the regular sushi, kaiseki, or teppanyaki. Many of these Michelin-starred dining places are in fact European, with at least 50 being French.
It was a great moment of pride for Tokyo when the Saveur magazine honored it by labeling it the ‘world’s best food city’.
Behind all that praise, Japanese kitchens are dedicated to providing absolute dining excellence – be it a modest yokocho noodle shop in an alleyway or a five-star hotel in the bustling downtown Tokyo.
Why is Tokyo considered a heaven for diners? This question was posed to some of the famous chefs and restaurant executives.
Thierry Marais – Ritz Carlton Hotel, Tokyo
Thierry Marais of the Ritz Carlton, who hosted many of the world’s most distinguished chefs at the recent Ritz-Carlton Asia-Pacific Food and Wine Festival, says “You have so many restaurants here — many of them tiny, with just eight or 10 seats — specializing in everything from sushi to teppan, tempura or kaisek.”
According to him, there is a lot of consistency and quality day in and day out, unlike in Europe where 50 or more diners have to be served in one service, making it difficult to maintain consistency.
Virgilio Martinez – Central, Lima
The owner of the world’s fourth best restaurant – and a frequent visitor to Tokyo, Virgilio Martinez is a famous Peruvian chef who has honed in on the dedication and focus of his Japanese counterparts.
Talking about the quality of food in Japan, he says, “People really appreciate the best produce — and Japan has it all.”
Martinez claims that Japanese chefs are unbelievably committed, “You see one guy and he only does one thing. Every day. That for me is perfection — and that’s why Michelin comes here and drops lots of stars.”
Kenichi Hashimoto, Ryozanpaku, Kyoto
Kenichi Hashimoto, a self-trained chef who has mastered Kyoto’s celebrated kaiseki cuisine and owns a restaurant by the name of Ryozanpaku, has won held two Michelin stars since year 2009.
He has become famous worldwide as an expert on classic Japanese culinary techniques after authoring five books on the topic.
“The past 10 years have seen an increase in demand for healthy food and Japanese fits this perfectly,” Hashimoto says.
Japan’s seasonal nature is a major key to the growth of this demand. The emergence of high quality produce in spring, summer, autumn, and winter all add diversity and uniqueness to the menu.
He adds, “Chefs here also frequently have 30 or more years of experience, often specializing in one specific type of cuisine or even one dish. We bring our own specific touches — that’s where the two- and three-star Michelin places really distinguish themselves.” according to him.
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