“A special treat has been prepared----ayu, a troutlike fish caught in the Nagara River from the Gifu area. It is served whole over a bed of rice, once a currency and now a sacred grain. "Very fresh," the chef informs us with a proud smile. "Caught this morning." "It's considered a delicacy," my father says as the chef leaves. I haven't managed a taste yet. I'm watching my father, observing how he'll eat the fish. He brings the bowl to his face, then uses the ohashi to grasp the tiny sweetfish and take a bite, staring with the head. I blink. Oh, okay. That's how it's done. I pick up my ohashi and copy his moves. My teeth sink into the fish. I wait for my gag reflex to kick in, but it doesn't. The skin is crunchy and salty, but gives way to a softer, sweet inside, tasting like watermelon. My saliva glands kick into overdrive. Just like that, I'm all in. If ayu is on the menu, I'll have two.” FlavorsDelicacyJapanese CuisineAyu Book:Tokyo Ever After Source: Tokyo Ever After
“An indigo bottle is placed in front of us. "First rule of sake." Yoshi picks up the flask and one of the matching ceramic cups. "Never pour for yourself." He pours a shot for Taka and me. I reciprocate, pouring one for Yoshi. We hold the cups close to our faces and sniff. Sweet notes rise up and we toast. "Kanpai!" Then we sip. The rice wine goes down cold but warms my belly. A few more sips and my limbs are warm, too. Scallops and yellowtail sashimi are served. We sip more sake. By the time the yakitori arrives, our bottle is empty and my cheeks are hot. The group of salarymen have grown rowdy, their ties loosened. Yoshi winks at the pink-haired girls and they collapse into a fit of giggles. My God, to have such power over the opposite sex. Gyoza is next. The fried pork dumplings dipped in chili oil burn my mouth but soak up some of the sake, and I sober a little, just in time for the group of salarymen to send us a round of shōchū, starchier than the sake but delicious all the same. We toast to them, to the bar, to the night, to Tokyo. My stomach is near bursting when the chef places agedashi---fried tofu---in front of us. Finally, Taka orders fermented squid guts. I don't try it, but I laugh as he slurps them up.” TokyoLate NightSushiJapanese CuisineRice WineLet Loose Book:Tokyo Ever After Source: Tokyo Ever After
“In Japan, the most honored guest eats first. That's me. "Itadakimasu," I say, keeping my back straight as I take a bite of prawn. In kaiseki, the focus is on the food's essence and is reflective of the rhythms of the seasons. The meal is heavily influenced by nature. It's May, so our menu will be inspired by spring and feature bamboo.” SpringInspiredReflectiveJapanese Cuisine Book:Tokyo Ever After Source: Tokyo Ever After