Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Izakaya Motsuyaki Asadachi Underground Bar Below Shinjuku Station
Nestled beneath the bustling Shinjuku Station lies Izakaya Motsuyaki Asadachi, a haven of culinary creativity and authentic Tokyo atmosphere. This underground bar, featured on "Better Late Than Never" with Henry Winkler, showcases a unique side of Shinjuku's diverse dining scene. Asadachi embodies the quintessential izakaya experience, blending casual pub vibes with thoughtfully prepared dishes. The menu offers a delightful mix, with specialties like grilled squid reflecting the area's culinary flair. While securing a reservation might involve a bit of planning due to cancellation policies, those who manage it will discover a satisfying blend of taste and atmosphere within one of Tokyo's many acclaimed izakayas. Shinjuku itself is known for its dynamic energy and abundance of similar spots, offering many other options for those interested in the unique style of these small eateries. Finding an izakaya experience in Shinjuku is certainly not challenging, but experiencing Asadachi's particular blend of local ambiance and intriguing culinary creations is a sought-after affair.
1. Nestled beneath the bustling Shinjuku Station, Izakaya Motsuyaki Asadachi is a testament to Tokyo's intricate underground network, a system built to handle the city's immense passenger flow efficiently. This subterranean location provides a surprising retreat from the energetic surface world.
2. "Izakaya," meaning "stay-drink-place," encapsulates the essence of this establishment—a place to unwind and connect with others. It’s a cornerstone of social interaction, and scientific studies suggest the shared dining experience plays a role in releasing mood-boosting chemicals like oxytocin, emphasizing its importance as a gathering spot for locals.
3. The culinary focus of Asadachi, Motsuyaki, involves grilling various animal offals on skewers. It's a technique that has gained traction worldwide as chefs embrace nose-to-tail cooking practices, highlighting a shift towards minimizing food waste and maximizing the flavor profile from ingredients often overlooked.
4. Izakaya cuisine, including Motsuyaki, often emphasizes umami, a savory flavor profile recognized by scientists as a major contributor to how we perceive and enjoy food. Umami complexity adds depth to the dishes, potentially enhancing the overall dining experience.
5. The drinks at Asadachi showcase Japanese spirits like shochu and umeshu. Intriguingly, these options often have lower calorie counts compared to common cocktails, potentially attracting health-conscious visitors looking for a more moderate drinking experience in an unexpected setting.
6. The acoustic design of Asadachi stands out, engineered to dampen the noise emanating from the station overhead. This careful approach creates an ambiance conducive to conversation and a peaceful dining experience amidst a busy metropolis.
7. Asadachi, in line with traditional izakaya practice, delivers its dishes in smaller portions, encouraging communal sharing. Research suggests that shared meals can heighten the sense of enjoyment and satisfaction, fostering a stronger connection among diners.
8. Catering to those who prefer later dining hours, Asadachi's late-night operation schedule highlights its role in accommodating a specific demographic. Studies have shown that late-night eating can affect circadian rhythms and subsequently, our metabolic rates and general health, though the specifics are still under scientific investigation.
9. The cooking method, involving charcoal grilling, utilizes the Maillard reaction, a complex chemical process that enhances the flavor, aroma, and visual appeal of the food. The interplay of heat and proteins contributes significantly to the sensory pleasure of Motsuyaki.
10. Asadachi's concept reflects a growing trend in dense urban environments where spaces are multi-functional, combining a dining experience with a strategic location within the city's transit network. This clever approach demonstrates innovative ways to leverage limited urban spaces for both leisure and daily transit needs, proving a valuable addition to the city's ecosystem.
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Tsuta Ramen Original Location in Sugamo Before Michelin Star
Tsuta Ramen, a ramen shop that made history by becoming the first to snag a Michelin star in December 2015, initially opened its doors in the Sugamo neighborhood of Tokyo. Chef Yuki Onishi launched this ramen haven in 2012, fueled by his passion for ramen and inspired by anime and manga. Even before earning the prestigious star, Tsuta was already well-regarded among Japanese ramen enthusiasts. The Michelin recognition propelled Tsuta into the spotlight, boosting its popularity tremendously and drawing in diners from all over.
However, the original Sugamo location closed its doors after a seven-year run in November 2020. While this might be seen as a loss for the Sugamo area, Tsuta Ramen continued with a new location in Yoyogi Uehara. Though it no longer holds the Michelin star it once earned, as of 2020, Tsuta remains a testament to the creativity and dedication in crafting the perfect bowl of ramen. The restaurant's unique shoyu ramen, with its hint of sweetness, became a hallmark of their approach, showcasing an innovative spin on this classic Japanese dish. While the original location is gone, the legacy and culinary approach of Tsuta Ramen continues to thrive in a new chapter of its history.
### Tsuta Ramen's Sugamo Roots Before the Michelin Star: A Look Back
1. Tsuta Ramen, initially found in the Sugamo district of Tokyo, made history in December 2015 as the first ramen establishment to earn a Michelin star. This event was a pivotal moment, showcasing that a typically casual food could achieve gourmet recognition.
2. Chef Yuki Onishi established Tsuta in Sugamo back in 2012. His inspiration, curiously, came from a wide range of ramen experiences, along with influences from anime and manga—demonstrating a fascinating connection between popular culture and culinary innovation.
3. Even before the Michelin star, Tsuta was a respected name in the Japanese ramen scene. The star certainly amplified its fame, but the restaurant already held a prominent position within its community.
4. The original Sugamo location closed its doors in November 2020 after a seven-year run. This closure marks the end of an era for Tsuta's initial venture and its connection to the neighborhood.
5. Tsuta Ramen's signature dish is a unique shoyu ramen with a subtle sweetness. Priced reasonably at 1,200 yen, it offers a flavorful experience accessible to a broader range of customers.
6. Following the Sugamo closure, Tsuta opened a new location in Yoyogi Uehara. This expansion reflects the restaurant's success and demand, allowing it to reach a wider audience even after losing its initial home.
7. Interestingly, Tsuta no longer holds a Michelin star as of 2020. The loss of this accolade is a reminder that such distinctions can be temporary and influenced by various factors.
8. The ramen's intense flavors and the meticulous approach to crafting each bowl have earned significant praise. Tsuta's dedication to the art of ramen-making has helped establish it as a leader in its field.
9. Since achieving the Michelin star, Tsuta has been a frequent subject of media attention, including television appearances. This media presence underlines its position as a story of ramen innovation and success.
10. The original Tsuta was a small, charming establishment, creating a cozy atmosphere for its ramen enthusiasts. This intimate setting contributes to a unique dining experience, highlighting the importance of ambiance alongside the quality of the food itself.
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Takeshita Street Taiyaki Stand From 1945
Nestled on the ever-bustling Takeshita Street in Harajuku, Tokyo, a humble Taiyaki stand dating back to 1945 stands as a testament to the enduring appeal of simple pleasures. This enduring stall, with its almost 80 years of operation, has become a beloved landmark within the dynamic atmosphere of Takeshita Street. Its signature taiyaki, the fish-shaped cakes often filled with sweet red bean paste or custard, provides a classic and comforting treat amidst the energetic fashion and food scene.
Takeshita Street itself is a vibrant tapestry of youthful culture and culinary adventures. While the Taiyaki stand draws attention with its nostalgic presence and simple charm, the area also offers a plethora of other food options. Delicious Japanese crepes are a prominent feature along this stretch, with a variety of shops catering to those with a sweet tooth. It's a location perfectly situated to easily explore other gastronomic gems.
Getting there is effortless, with JR Harajuku Station located conveniently near the street's western entrance. A visit to this classic street food stand provides a delightful taste of tradition alongside Tokyo's contemporary urban atmosphere. While the scene is dynamic, the constant, unchanging presence of the Taiyaki stand highlights a sense of continuity and provides a reassuring element of Tokyo's enduring food culture.
### Takeshita Street Taiyaki Stand From 1945
1. The Taiyaki stand on Takeshita Street has been a fixture since 1945, making it a long-standing part of Harajuku's culinary landscape. It's remarkable how little the basic recipe has changed over the decades, offering a glimpse into the endurance of some traditional food preparations.
2. The name "Taiyaki," meaning "grilled fish," refers to the distinctive shape of the cake. While originally filled with red bean paste, it has seen a broadening of options over the years—custard, chocolate, even seasonal fruits now grace its interior. This evolution shows how a basic concept can adapt to ever-changing consumer demands.
3. The crispy exterior of the Taiyaki is the result of a specialized batter, which interacts with heat to create the Maillard reaction. This chemical process isn't just about browning; it fundamentally alters the flavor profile of the cake, making it a more appealing sensory experience. This is a recurring theme in cooking, and it's fascinating how even a simple food item benefits from understanding the basic chemistry involved.
4. The Taiyaki stand's enduring popularity is evident in the crowds that often form, with waits sometimes exceeding an hour. This is particularly interesting in light of the relatively inexpensive price (300-500 yen or thereabouts). It suggests a potent combination of factors: the food's appeal, perhaps some nostalgia, and possibly a kind of culinary tourism where lines become a badge of experiencing the genuine article. It raises questions about the economics of street food and the factors that drive some of these hotspots.
5. The fish shape itself has a certain cultural significance within Japan. It's a visual representation that has a connection to the country's relationship with the ocean and marine life. Beyond taste, food also has visual aspects that seem to play a role in our perception of it. It's been demonstrated in many studies that the way food looks affects how we anticipate and ultimately experience the taste.
6. The location within a zone that attracts a youthful demographic is interesting. It implies a degree of dependence of food businesses on where they're located. If Takeshita Street were less popular, chances are the stand would have a more challenging time attracting a sizable customer base. This dynamic shows how urban food trends are a complex interplay of product and place.
7. Beyond tradition, the ability to adjust fillings based on available ingredients, particularly seasonal items, is notable. This flexibility hints at a clever business strategy. Many businesses, including those in the culinary world, emphasize adapting to local conditions. In this case, it's leveraging agricultural cycles and availability for maximum benefit.
8. The stand uses an age-old method: an iron mold. The fact that the approach hasn't radically shifted over time reinforces a notion of culinary tradition and perhaps even a fascination with how old-world methods can continue to appeal to a modern audience. It highlights a dynamic in the food world where 'retro' can become a valued selling point.
9. There's an undeniable audio element to Taiyaki. The sound of the batter being poured, the sizzle as it hits the hot mold, it all adds to the experience. Interestingly, sound is not usually something we heavily associate with food, but a number of researchers have shown how our auditory input can change our perception of flavor, aroma, and the overall enjoyment of eating.
10. This stand embodies a simple yet effective approach. It provides a quick, affordable snack for both locals and tourists, but also represents a unique thread connecting modern Japan with the post-war era. It speaks to both the desire for a quick bite and a sense of a historical connection—a glimpse into resilience and adaptation. It's easy to see how the Taiyaki has achieved a long-lasting appeal in this context.
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Yakitori Master Ukai Under the Train Tracks
Tucked beneath the train tracks near Tokyo's upscale Ginza district, in the Yurakucho area, Yakitori Alley presents a captivating culinary experience. This hidden gem features a collection of small yakitori restaurants, offering a delightful array of skewered chicken and other dishes, including Korean barbecue and ramen, at surprisingly low prices, typically around 160 to 200 yen. The alleyway, with its distinctive ambiance under the railway lines, evokes a sense of old-school Tokyo, creating a unique atmosphere that's both inviting and engaging. It's not just about the yakitori—the area retains a local market feel with vendors selling fresh fruits and vegetables, adding to the overall charm. This culinary haven stretches for hundreds of meters along the tracks, with restaurants and stalls clustered on both sides, providing ample opportunity for exploration. Yakitori Alley has earned a reputation among locals and tourists alike, who appreciate the casual, authentic dining experience. Although a few newer restaurants have sprung up, the area thankfully retains much of the charm of its older, more traditional food stalls. And, with convenient access points near Yurakucho and Hibiya stations, it's easy to stumble upon this fascinating and affordable food haven. It's a compelling demonstration of how Tokyo embraces its past while remaining incredibly accessible.
Yakitori Master Ukai, tucked away beneath Tokyo's train tracks, highlights how urban spaces can be repurposed for unique dining experiences. This location, often overlooked in the city's design, shows how creativity and engineering can merge to overcome limitations and produce a vibrant atmosphere.
Yakitori, the star of the show, relies on the intense heat of binchotan charcoal, which can reach scorching temperatures. This high heat accelerates the Maillard reaction, leading to the characteristic flavors and aromas that make well-prepared chicken so appealing.
The choice of bamboo skewers is not arbitrary. Bamboo’s ability to withstand high heat and its low conductivity make it ideal for grilling. It also imparts a subtle flavor during the cooking process, a detail often missed by the casual diner.
Yakitori has a strong cultural aspect—it often involves a group setting, making it perfect for fostering connections. Researchers suggest that shared meals play a crucial role in our enjoyment of food, and venues like Ukai capitalize on this by providing an environment perfect for bonding.
The varied selection of chicken cuts, from the more common thigh to organs like liver, demonstrates a thoughtful use of the whole animal. This "nose-to-tail" approach not only maximizes flavour but also minimizes food waste.
The tare sauce—a blend of soy sauce, mirin, and sake—plays a crucial role in enhancing flavor. Its development through fermentation and reduction creates that distinctive savory, umami flavour which many find so compelling.
The yakitori masters at Ukai have perfected techniques to ensure each skewer is both charred and juicy. Cooking with direct heat requires precision and timing to avoid excessive moisture loss, leading to tender and flavorful results.
Dining under the train tracks might seem unusual, but the ambiance contributes to a unique dining experience. The echoes and vibrations from passing trains create an invigorating sensation that enhances the meal. Some research suggests that urban soundscapes can significantly enhance the dining experience, though this is a complex area with mixed findings.
Ukai attracts a diverse crowd, including locals and tourists, illustrating its broad appeal. Food tourism is increasingly important for local economies and provides a bridge between culture and social interaction.
Finally, the custom of pairing yakitori with beer or sake connects to traditional social customs. The practice of shared eating and drinking is a key element of Japanese culture and encourages social connection. There is a growing body of evidence showing that drinking alongside a meal, within reasonable limits, can create a more enjoyable and social experience.
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Late Night Udon at Tsurutontan Original Roppongi Location
Tsurutontan's original Roppongi location is a popular spot for udon lovers seeking a late-night meal, offering a tempting array of dishes from 11 AM to the early morning hours on certain days. Conveniently situated near Roppongi Station, this eatery serves both hot and cold udon, each thoughtfully crafted with diverse toppings and a flavorful dashi broth, the foundation of many Japanese noodle dishes. With positive feedback on various review sites, Tsurutontan has built a reputation for its tasty udon and welcoming service, making it a sought-after choice, particularly for those enjoying Tokyo's nightlife or those grappling with the challenges of jet lag.
However, popularity comes with a potential downside. Crowds and waiting times can sometimes impact the experience, especially during peak periods. It's wise to consider making reservations to secure a spot and ensure a smoother dining experience. Overall, Tsurutontan offers a pleasant opportunity to indulge in traditional udon in a lively Roppongi setting.
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Okonomiyaki at Sometaro Since 1937 in Asakusa
Sometaro in Asakusa, a Tokyo neighborhood known for its traditional charm, is an okonomiyaki haven that has been operating since 1937. This long-standing restaurant, with its rustic, wooden structure, provides a unique dining experience. Guests are seated at tables equipped with personal grills, enabling them to become active participants in creating their okonomiyaki, a savory Japanese pancake. It's an engaging culinary journey that combines cooking with a social dining experience.
Sometaro is not just about okonomiyaki; they are also known for monjayaki, another Tokyo specialty pancake dish, thus showcasing a variety of traditional styles within a single venue. Although the restaurant's summer months can be quite hot due to a lack of air conditioning, it continues to draw a consistent crowd. A blend of locals and visitors appreciate the unique atmosphere. Reports from diners suggest a single okonomiyaki coupled with a couple of beers can easily be shared between two people with moderate appetites. Sometaro blends historical significance with an interactive dining approach, making it an appealing destination within the wide array of Tokyo's culinary experiences.
### Okonomiyaki at Sometaro Since 1937 in Asakusa
1. "Okonomiyaki," literally "grilled as you like it," highlights the dish's adaptable nature. It's fascinating how this dish, potentially originating from street food, evolved into a more established dining experience. The core concept of choice and customization is a recurring theme in food culture globally, allowing a sense of personal involvement in the meal itself.
2. The use of traditional flat iron griddles at Sometaro is key to achieving consistent cooking. Uniform heat distribution is a basic engineering principle applied to achieve a specific outcome in food: that perfectly crisp exterior and soft interior characteristic of okonomiyaki. It's remarkable how simple cooking tools can contribute so much to the final product.
3. The aging of ingredients and sauces contributes to the unique taste at Sometaro. There's a parallel to how wine develops character over time, and it seems many traditional Japanese kitchens incorporate a similar philosophy. It suggests a deeper level of craft in achieving that characteristic flavor.
4. Ingredient selection plays a crucial role in okonomiyaki's flavor profile. The interplay of starches and proteins, through the Maillard reaction, creates that satisfying savoriness and complexity. It's a reminder of how basic chemistry can influence the overall experience. This interaction of heat and different components is a key factor across a wide range of culinary creations.
5. Sometaro offers a mix of classic and modern toppings—from traditional ingredients like tempura scraps to more modern adaptations like seafood and cheese. It's a fascinating observation of how culinary heritage can adapt to changing preferences while still holding onto its roots. This is a common dynamic across various food cultures, as regional staples evolve to meet evolving tastes.
6. The interactive nature of preparing okonomiyaki at the table fosters a social experience. The use of specialized spatulas adds an engaging element to the meal. It's interesting how this level of diner involvement can create stronger connections during a meal, essentially making it a communal creative effort. This interaction is a recurring element across different food cultures.
7. The simplicity of okonomiyaki's basic components is remarkable. It's easy to overlook that flour, egg, cabbage, and water are all that's needed to create a base. It emphasizes the transformative power of cooking techniques in elevating basic ingredients into something more complex. The skill of the cook is at the heart of it all.
8. The iron griddles used at Sometaro are fascinating from an engineering standpoint. The ability to retain heat, or thermal mass, is central to how they work. It allows for diners to control cooking time according to their preference. This control over the process is a feature of the cooking experience, and it highlights a blend of culinary expertise and engineering principles.
9. Sometaro's remarkable longevity since 1937 indicates a consistent ability to capture customer preferences. In the ever-evolving world of food, it's a rare thing for a restaurant to remain relevant for such a long time. It emphasizes the importance of preserving tradition within a changing environment, suggesting a deep understanding of regional cuisine.
10. Asakusa's traditional charm provides a unique setting for Sometaro's okonomiyaki. It's a reminder that the location of a food experience can be as impactful as the dish itself. The district's long history and unique mix of traditional and contemporary environments adds a cultural context to the meal, creating a broader experience beyond the mere consumption of food.
Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Monja Street Food at Asakusa's Namimase Restaurant
Henry Winkler's Tokyo culinary journey on "Better Late Than Never" also took him to Asakusa's Namimase Restaurant, where he experienced the unique and often misunderstood dish of monjayaki. Monjayaki, a Tokyo specialty, is essentially a savory pancake created with a thin, flour-based batter and dashi broth. Its somewhat unappealing appearance—a runny, almost molten texture—often leads to initial hesitation, yet the taste is what truly matters.
At Namimase, diners can personalize their monjayaki with a selection of ingredients like dried shrimp, squid, or even mochi cheese, each adding its own twist to the flavor profile. While Tsukishima is commonly recognized as the 'Monja Street' or birthplace of this dish, Asakusa provides a different context for experiencing it. Its rich history, including the famed Sensoji Temple, creates a unique atmosphere alongside the culinary experience.
The location in Asakusa provides a wonderful opportunity to explore Tokyo's history alongside its food scene. The neighborhood's old-world charm blends perfectly with this participatory and interactive style of dining. You are not simply eating monjayaki; you are experiencing a slice of Tokyo's vibrant culture and enjoying a dish often overlooked by first-time visitors. The ease of access to this historical and culinary hub makes Asakusa a perfect destination to embrace the diverse culinary offerings found within Tokyo.
### Henry Winkler's 7 Hidden Tokyo Food Spots from 'Better Late Than Never' - A Local's Perspective - Monja Street Food at Asakusa's Namimase Restaurant
1. Namimase Restaurant, positioned near Asakusa's renowned Senso-ji Temple, underscores a fascinating facet of Tokyo's urban design: how eateries can cleverly integrate themselves into historical and tourist zones. This proximity is a win-win, fostering both pedestrian traffic and cultural immersion, crucial factors for local culinary businesses.
2. Monjayaki, the star of the show at Namimase, boasts a unique pancake-like batter that incorporates finely minced ingredients into a rather liquid state. This is a noticeable difference from the thicker batter used in Okonomiyaki, illustrating how ingredient preparation can fundamentally alter a dish's texture and eating experience—a subject that fascinates those exploring the science behind cooking.
3. The preparation of monjayaki relies on an iron griddle, utilizing direct heat similar to other griddle-focused cooking methods. This highlights the significance of precise temperature management in achieving optimal flavor and texture, reinforcing basic thermal principles at the heart of food preparation.
4. Often paired with monjayaki, diners enjoy a dipping sauce consisting of soy sauce and mirin. The fermentation processes intrinsic to these sauces introduce multifaceted flavor layers, revealing how even ostensibly basic dishes can be elevated by careful ingredient selection.
5. It's intriguing that monjayaki's cooking method involves directly manipulating the batter on the griddle, leading to a tactile dining experience. Research suggests that hands-on meal creation can boost diner contentment and pleasure, signifying the emergence of an interactive element within contemporary dining cultures.
6. Namimase's focus on seasonal ingredients reflects a culinary practice that's not just tradition but also supported by scientific evidence; ingredient freshness profoundly impacts a dish's sensory aspects. Employing meticulously sourced produce emphasizes the role of ingredient quality in building memorable meals.
7. The energetic atmosphere at Namimase undoubtedly plays a part in customer satisfaction. Studies have shown that visual and auditory elements within a dining setting can enhance perceived flavor, making the vibrant ambiance a critical factor in the overall monjayaki experience.
8. Traditional monjayaki often involves sharing amongst a group of diners, which aligns with research showing that social interactions during mealtimes can enhance flavor perception. This shared experience promotes a sense of belonging and communal connection.
9. Monjayaki demands specific cooking skills to effectively flip and manage the runny batter. This is a practical illustration of culinary technique, demonstrating how dexterity with cooking tools and mastery of the cooking process are crucial for achieving desired textures and flavors.
10. Ultimately, the appeal of monjayaki hinges on its uncomplicated nature and affordability, making it accessible to a diverse audience. With prices typically between 600 to 1,200 yen, it epitomizes Tokyo's food scene—where quality and traditional preparations can coexist with budget-friendly options, bolstering the city's reputation as a paradise for those who appreciate diverse culinary adventures.