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Although my two months in Japan were ostensibly for Summer School (note the emphasis on my liberal arts education), with the overarching agenda of weight loss (refer to my birthday post: From 20-year-old Me, With Love), it was in truth spent on eating, diligent planning of where to eat, and lovingly documenting every piece of food that went into my stomach. It was a glorious two months in a land that worshipped food as much as I did. I present to you the best food I’ve eaten—sadly, not an inexhaustible list and very much narrow in scope as I don’t eat raw fish (no sushi/sashimi etc.! I hear your cry of ‘travesty!!!’)—in Japan, with most of the places in Kyoto (which was where I was predominantly located). Some brief thoughts on the shokunin spirit at the end.
- Asakusa Suzukien Nanaya Gelato
Eaten on my first full day in Japan, this was the unforeseen beginning of my two-month-long obsession with matcha ice cream. Located on a street behind the famous Sensōji Temple, this shop is famous for having the richest matcha gelato in the world (see the round blob below). It was overwhelmingly bitter (considering the fact that I have a huge sweet tooth) and I immediately wished that I had gone for one of the lower levels instead of the highest out of the seven levels of matcha. Instead, I took over my dad’s Hojicha (roasted green tea) and level 1 matcha gelato cup—it was heavenly.
- Dominique Ansel Bakery Omotesando Store
Tucked in an alleyway behind Omotesando, the zelkova tree-lined avenue leading to Meiji Shrine, this bakery is slick, modern, with incredibly photogenic pastries. While everything looks pretty, the best of the bunch is the Tokyo-exclusive Paris-Tokyo Matcha Passionfruit Cake (top left), which tastes as good as it looks—it’s a spin on the classic Paris-Brest with passionfruit curd and matcha ganache. Other innovations include the Frozen S’mores which are burned before you as they are being served.
- The Wizarding World of Harry Potter, Universal Studios Japan
Butterbeer is a must-have! With a sweet, creamy layer of foam above the carbonated, bubbly drink (non-alcoholic), it tasted like an interesting mix of foam milk soda and butterscotch macchiato. The amber color (resembling beer) is beautiful, the mug is a souvenir to keep, and the taste is smooth. It also magically cured my motion sickness after the Final Fantasy XR Ride with the virtual reality headset.
- World’s Second Best Freshly Baked Melonpan Ice Dotonbori
Located in Dōtonbori, Osaka’s over-the-top food/entertainment/shopping district, the name of the food truck caught my eye: why proclaim itself as the world’s second best? (And, honestly, who’s the first??) The melon-pan was still warm and crispy, with a subtle sweetness, which lightened the richness of the vanilla ice cream. It was a larger, fatter version of Singapore’s iconic ice cream sandwich, and no less delicious. More points for the experience (rarely did I see melon-pan sold with ice cream throughout the rest of the trip) than for the actual taste.
- Kyo Cafe
This cafe is operated by KYOBAUM, a famous brand of baumkuchen (a layered sponge cake, resembling a tree with concentric rings). The matcha and vanilla soft serve rests on several small, chewy pieces of baumkuchen (made with Uji green tea and soy milk). The sprinkled powder on top is a nice finishing touch. If you’re shopping along Shijo Avenue in Gion and need a pick-me-up, go for this different spin on soft serve.
- Gelato Pique Cafe Bio Concept
Since I was passing through Kyoto Station every day on my commute to school, I spent a lot of time exploring all the underground (and overhead) malls connected to the sprawling transportation hub. This newly opened cafe in the basement of the CUBE caught my eye due to its bright, minimalistic interior. I ordered a Rouge Smoothie and an assorted gelato set (I chose chocolate, matcha, and pistachio), which was surprisingly good with its granola bits and a butter cookie. It lasted me for more than an hour on my Kindle, reading Yuko Ogasawara’s Office Ladies and Salaried Men. ^_^
- Sir Thomas Lipton
My absolute favorite dessert place. ❤ The white peach tart (pictured above) was love at first bite. I went back three more times—twice with friends and one last time by myself—to eat it. Everything else on the menu, from matcha tiramisu to matcha kakigōri (shaved ice) to hibiscus black milk tea was delectable. The pot of tea, however, was not a standout.
- Arashiyama Obuu
What a blessing on any swelteringly hot, sticky day. My friend and I ventured into Arashiyama (with its famous bamboo forests, scenic railways, and picturesque temples) on a 40 degree Celcius afternoon—the whole time, we were immersed in an inescapable outdoor sauna. After lining up for half an hour, we got seats by the counter facing the Togetsukyo Bridge. This was the only time I tried a Hojicha parfait throughout this trip. The slightly bitter, roasted taste of the ice cream perfectly complemented the doses of matcha.
- Pine View Tea Room, Miho Museum
The tea room of this breathtakingly gorgeous museum (an architectural feat nestled in the mountains) offers a tasty Anmitsu. With natural sunlight streaming through the glass ceilings and metal beams, both this space and the food are meant to present a harmonious blend of natural beauty, architecture, art and food—this museum’s object, after all, is to use art (in its broadest sense) to bring about a religious experience. Founded by the Shinji Shumeikai religious organization, even the culinary experience of the museum’s restaurants adheres to its philosophy. This dessert item utilizes ingredients produced by the Shumei Natural Agriculture approach, free of any additives such as fertilizers and agrochemicals. The azuki beans are boiled to a soft texture while the round balls made of mochi rice flour are chewy and the matcha ice cream cold and soothing. Almost a transformative experience, but not quite yet.
- Ito Kyuemon Uji Honten
My host family brought me to this traditional tea-maker shop, now famous for its parfaits. Absolute matcha heaven! Although everyone at the table ordered a parfait, I really couldn’t help but order the matcha cheesecake option with the Hojicha jelly (because it looked so pretty on the menu). The chilled Hojicha jelly was bouncy and slightly bitter even after honey is poured, but it lightened the palate between bites of a rich, creamy cheesecake. I happily bought several boxes of matcha goods—sandwich cookies, chocolate, and warabimochi—from the shop before we left.
- Saryo Suisen
Best parfait. With matcha waffle roll, dorayaki (red bean pancake), azuki paste, dango (sweet dumplings), mochi, cookie, baumkuchen, and jelly decorating the matcha soft serve, eating this parfait was like unearthing a seemingly bottomless treasure chest. I choose to disregard the number of calories contained in this beauty.
- Asakusa Okonomiyaki Sometaro
Delicious beyond words. Definitely make a trip here if you’re in Asakusa. This Japanese-style savory pancake is called okonomiyaki (literally ‘grill as you like’), with flour, eggs, tempura scraps (tenkasu), cabbage and some form of protein. The final pancake is topped with a variety of condiments like okonomiyaki sauce, Japanese mayonnaise, dried seaweed, and dried bonito flakes. Seated on tatami mats around an iron griddle on the tabletop, everything is do-it-yourself (we also asked the friendly staff to help us flip the pancake). The rustic interior is charming.
- Atsuta Horaiken – Main Restaurant
THE BEST UNADON I’VE EATEN IN MY LIFE. Nagoya’s hitsumabashi (hitsu = ‘wooden rice bowl’ and mabushi = ‘to scatter’) style entails eating the unagi in four steps: as it is; garnished with the served condiments such as spring onions, nori seaweed, pickles and wasabi (I gave wasabi a pass); mixed with lightly-flavored broth or tea; and lastly, whichever of the three ways one prefers. It was such an interesting way to eat unagi, apportioning the eel out of the bowl, but then I gave up halfway through since the second way was so delicious. Also, I recommend ordering the Umaki (omelet-wrapped eel) as a starter.
- Tendon Makino
Golden, crispy, melt-in-your-mouth kind of buttery goodness. The huge bowl includes a generous assortment of tempura—conger eel, shrimp, egg with a soft center, green pepper, enoki mushrooms, seaweed, squid, and scallops all coated in a thick batter—overflowing above the rice (a second smaller bowl is used as a lid to keep the tempura from falling off). The order is done on the spot, so everything is fresh and piping hot. Incredibly, despite how unhealthy this looks, there was no oily aftertaste. Honestly, the best tendon I’ve had.
- Yoshikawa Tempura
Compared to the tendon at Makino, this restaurant offers tempura almost as an artisanal experience—the batter is light, each item barely dipped into a cauldron of oil by the skilled chef before it is expertly placed onto the plate before my eyes. Consuming each item in the nine-course meal—two prawns, one fish and six vegetables—was a savor of the ingredient, the natural flavor brought out by the tempura coating. The different kinds of salt, dipping sauce and the slice of lemon also offered diverse ways to experiment with taste. So, so delicate.
- Hafuu Honten
I regretted going for the teriyaki sauce option, but it did not detract that much from the quality of the beef. I ordered the fillet steak medium to well-done, and it still retained its juicy texture, which was impressive. Slightly overrated as one of the best places for wagyu beef in Kyoto, but I can imagine how much better the steak would have been without the teriyaki sauce.
- Teppanyaki Gozanbo
In terms of overall atmosphere, my best meal in Japan. On the fifteenth floor of Hotel Granvia, the restaurant had a gorgeous view of the mountains, the Kyoto Tower, and the city skyline. The chef prepares the meal from scratch before you—from preparing the raw ingredient to the final plate presentation. The eight-course meal hit all the right notes—particular highlights were the teppan-grilled fish with Manganji pepper puree and the dessert (coconut ice cream with passionfruit puree).
The beef cubes literally melted in my mouth. I used to read descriptions like this and immediately label them as hyperbole, but the beef actually did melt in the literal sense of the word! It was buttery, fatty in all the right amounts, freshly seared, and absolutely heavenly when dabbed with salt and eaten with garlic chips. Typing this right now at 10PM makes me so incredibly hungry. 😓 This is the kind of meal that compels you to close your eyes to etch the taste in your mind.
- Takoyaki Juhachiban Dotonbori
Best Takoyaki I’ve eaten. Due to the constant line before the stall and the huge volume of orders, everything is made on the spot with a flurry of hands at almost inhuman speed. With crispy tempura scraps in the flour-based batter, the crunch in my mouth as I tried to eat each ball without burning my mouth was a great respite.
Throughout all of these culinary experiences, as I traveled from Tokyo to Nagoya to Osaka to Kyoto, what struck me most was the level of devotion and diligence that goes into the craft of cooking—from roadside stalls to rustic inns to air-conditioned cafes to modern restaurants. What I deeply admire is not only the exquisite precision of its artisanal chefs or the decades spent specializing in a single category of food by generations in a family, but also the smiling salesperson painstakingly wrapping up my cake with an ice pack, the scruffy boy making Takoyaki in the hot sun with a tireless smile on his face, and the many other anonymous faces that deeply moved me with their immense sense of pride in feeding my stomach and delighting my palate.
The Japanese word shokunin is defined by both Japanese and Japanese-English dictionaries as ‘craftsman’ or ‘artisan,’ but such a literal description does not fully express the deeper meaning. The Japanese apprentice is taught that shokunin means not only having technical skills, but also implies an attitude and social consciousness. … The shokunin has a social obligation to work his/her best for the general welfare of the people. This obligation is both spiritual and material, in that no matter what it is, the shokunin’s responsibility is to fulfill the requirement.
— Tasio Odate
I was at first surprised and then intrigued by this shokunin spirit that surfaced in the most mundane of interactions and at places where I least expected to find craftsmanship (to put it bluntly). This assiduous focus on the smallest, most trivial of details and a relentless pursuit of perfection while cooking the same dish, preparing the same takeaway box, or even doing the same singular action at the grill over and over again moves me. I can’t begin to fathom what drives their dedication to this ‘craft’—or what many might not even perceive to be a craft—when I find myself faltering in persisting in a habit after mere days. There’s something special about each of these meals that I’ve eaten in Japan that has moved me beyond its sensory aspects. From my perspective, each of these meals is a singular life experience. Yet, for them, I am but only one customer in a sea of consumers who have come and gone. But, somehow, driven by perhaps what Odate calls a spiritual and material obligation, they hold themselves up to an invisible bar that cannot be found on such a wide scale in any other country I’ve been to.
I think that’s what lies at the heart of Japan for me this summer, beyond its cuisine, the earthquake and the flooding, the heat, its shrines and temples, its quaint alleyways and wooden buildings, its punctuality and the efficient transportation system. Amongst its people, are millions of dedicated shokunin, who are unnamed but not unnoticed.
Lots of love,
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