This week has been a somber one with the news of Anthony Bourdain’s passing. I find myself in shock and saddened that we’ll never hear that oh-so-recognizable voice again (thank God for OnDemand and the internet). His unfiltered nature and willingness to try anything was fun to watch, as well as the great rapport he had with everyone he met and interviewed. I feel lucky that I got to see him (and Eric Ripert) years ago at The Moore theater in Seattle while he was on tour to promote his book Medium Raw.
My husband and I frequently go to Japan for skiing in the winter. It was brought to our attention on this last trip that Anthony Bourdain was obsessed with the egg salad sandwiches at the local Lawson minimarts…think 7-Eleven in the United States. I know, I know – it sounds disgusting in every way possible but I trusted him (who doesn’t?!) and low and behold…he was onto something!!! I honestly don’t even think I had ever even eaten one in my life, but I was willing to give it a try. Holy #$@! Those fluffy little sandwiches are something special let me tell you! How is a minimart sandwich that amazing?! The crust is perfectly cut off the sandwich which is also perfectly sliced into two triangles to fit into the neat little packaging (packaging is EVERYTHING in Japan)…AND… the bread is not soggy. What???!!! I don’t know what else I can possibly say to validate his love for these sandwiches but one thing’s for sure, you have to make this a priority the next time you’re anywhere in Japan (they make great midday snacks on the chairlift or train).
In his CNN travel show, “Parts Unknown with Anthony Bourdain,” Bourdain states what every Tokyoite knows:
Tokyo may well be the most amazing food city in the world. With a nearly unimaginable variety of places stacked one on top of the other, tucked away on every level of densely packed city streets.
At Lawson’s, you can dig into their unnaturally fluffy, insanely delicious, incongruously addictive egg salad sandwiches. I love them. Layer after layer after layer of awesome. Proud eateries serving who knows what. But it all smells delicious and looks enticing.
Sushi Sukiyabashi Jiro – Tokyo, Japan
If you’ve seen the documentary Jiro Dreams of Sushi then you’re well aware of who Jiro Ono is. I’m completely convinced now that it’s nearly impossible to get into his sushi restaurant. However, we DID get a reservation at his son Takashi Ono’s restaurant, Sushi Sukiyabashi Jiro in Roppongi. There are 8 seats at the counter and rules to go along with dinner. No perfume and you must be on time or they will cancel your reservation after 30 minutes. The rice is purposely prepared so that it’s warm when you eat it (side note – if at any time you feel yourself getting full, tell the chef and he’ll make your rice serving smaller going forward – big help considering how much you have to eat!). The ambiance is not that of your typical sushi restaurant in the States. No music or mood lighting. It’s all about the sushi. Anything else is purely a distraction. Chef Takashi Ono was very personable and talked to us during the whole meal. Was it worth the price and hype? Absolutely!
Our dinner consisted of the following: Flounder sashimi, clam sashimi, abalone (awabi) sashimi, marinated mackerel sashimi, flounder nigiri, squid (ika) nigiri, needle fish (sayori) nigiri, lean tuna (maguro) nigiri, medium fatty (chutoro) tuna nigiri, fatty (otoro) tuna nigiri, sardine family fish nigiri, large scallop (hotate) nigiri, raw horse mackerel (aji) nigiri, Ikura nigiri, tiger prawn (kuruma ebi) nigiri, Japanese geoduck (mirugai) nigiri, octopus (tako) nigiri, sea urchin (uni) nigiri, hard shell clam nigiri, small scallops nigiri, saltwater eel nigiri, egg nigiri.
Robataya (Roppongi) – Tokyo, Japan
This is by far the best meal I’ve had in Tokyo. I honestly couldn’t be more enthusiastic about this place! The experience was so fun and entertaining and the food couldn’t have been fresher and more delicious. There isn’t a menu because the ingredients are bought in fresh everyday and gone through every night assuring that nothing is old and needing to be sold off the next day. I don’t think you can make a bad order here. All the ingredients are recognizable so just order based off of what you like and you’re safe! The preparation is simple…lightly seasoned and grilled right in front of you. I highly recommend this place. There are only about 20 seats in the whole place and reservations are necessary!
The amuse bouche – tuna sashimi with fresh tomatoes, onions and a light vinaigrette
The sashimi plate
Waygu beef – seriously the best I’ve ever had!
Fresh grilled peppers
Whole fried snapper (if I remember correctly:))
Cinnamon and sugar mochi that was made right in front of us!