食の都市・東京の魅力とは? 河原成美、柿沢安耶

  • Discussion 1

    Why does Tokyo get such high remarks for its culinary culture?

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  • Discussion 2

    What does it take to make Tokyo a great "food city"?

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  • Discussion 3

    Your questions
    1. what food could anybody eat and say, "Ah, that's Tokyo!"?
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  • Discussion 4

    What's the value of Tokyo as seen by the rest of the world?
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USER'S VOICE

Here we present some of the various opinions you posted on Twitter.

  • To help people to know today's Tokyo better, can you recommend any food that would remind people of Tokyo when they eat it?

  • I'll never forget the time I was in a steakhouse which I frequently visit in Shinjuku. A group of Americans was in the restaurant and they were getting really excited as they ate. "What is this sauce?" "Tell me the recipe!" they were saying as they ate. That is the reason why I suggest people try eating Western food in Japan.

Panelist Profiles

  • Shigemi Kawahara

    Founder of Chikaranomoto Co., Ltd. Kawahara established Chikaranomoto in 1986, the year after he opened a shop named Hakata Ippudo. Guided by the motto “We constantly change so we will never change,” Chikaranomoto has consistently led Japan’s food-and-beverage sector as an organization that constantly creates fresh value. The company operates several restaurant chains, including Hakata Ippudo and the Gogyo chain of ramen diners. Currently Chikaranomoto is expanding overseas, with locations in cities such as New York and Singapore, as it gradually evolves into a “comprehensive flour-based-food enterprise.” The company has also opened Child Kitchen, a place where children can engage in hands-on learning about the fun of making things with flour. Chikaranomoto’s business activities are exceptionally wide-ranging.

    Shigemi Kawahara on the unique value of Tokyo

    Unique

    Even more than a "Japanese city," Tokyo belongs to the world. Unlike other cities in Japan, Tokyo today is a cosmopolitan city, holding its own against cities like New York, London and Paris. The attention to detail in restaurants is amazing. It's incredible how many restaurants take great care with the layout of the kitchen, which customers can see, or lighting that makes the food look especially tempting when it's brought to the table. Restaurants listed in the Michelin guide win high marks for things like the uniquely Japanese attention to hospitality and little tricks used in the kitchen.

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  • Aya Kakisawa

    Born in Tokyo. Kakisawa was aspired to open a restaurant to serve delicious and healthy dishes and desserts. When working with organic vegetable producers, she is never so convinced to wanting more people to know about the appeal of the vegetable. In 2006, Patisserie Potager, a vegetable-dessert specialty shop, opened in Nakameguro, Tokyo. The store is offering innovative ways of eating vegetables to those are interested in knowing the potentials of food. Cooking with seasonable vegetables from all over Japan as ingredient, vegetable is not only a side dish but as a main role put on the stage and introduced far and wide. With the aspiration of healthy diet for everyday living, Kakisawa is dedicated to not only serve cakes but also actively experiencing with other dishes.

    Aya Kakisawa on the unique value of Tokyo

    Comfort

    Just about everything is available in Tokyo. If there's something you want or wish to see, you can find it here if you look for it. For example, if you want to study French cuisine, you can find just what you want in Tokyo, so you can improve your skills and build up your knowledge. The trains almost always run on time, so it's easy to get where you want to go on time. Occasionally there may be a frustrating delay, but compared with other cities it's very rare.

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