Living in Tokyo, Japan for two years has given me the opportunity to see food with a different eye. Nowhere else on my travels I have met a nation so fanatic in perfecting food, food from around the world. I was talking once long hours with N, the Executive Chef of the Westin Tokyo about this notion of Japanese to perfect even the simplest dish. N, himself a Japanese told me ” Chris, we in Japan will take the best there is from around the world and make it into Japanese”. Hmm, simple it is, but how come the best Pasta I ever have eaten was at ESSENZA, Marunouchi Building in Tokyo and not in Venice, Florence or Milan? This is going to be a huge post since there are so many different dishes and beverages to cover. While living in Tokyo I had visited many Sushi Restaurants but always returned to one in Shinjuku, opposite Yodabashi Camera at Shinjuku Station. This place had won over the years many awards for serving the best Sushi in Tokyo. I loved to return to this Sushi place since people from all walks of life where sitting real close to each other on the counter. Even though my Japanese at beginning was not all that great I always had fantastic conversations with “Itamae” (Sushi Chef). Nigirisushi where usually my preferred orders, especially Chuo Toro and O Toro (Fatty Tuna Belly) but others like Kampachi, Suzuki, Ebi, Katsuo or even Uni. While I was never invited to a Nyotaimori (naked Sushi) I have some Japanese friends who actually experienced such a dinning experience. People think that Wasabi is a form of horseradish or Japanese mustard. It is neither, though it is distantly related to the mustard green plant. Wasabi (wasabia japonica) is a plant that grows almost exclusively in Asia. It became a sushi dressing in the mid-1800′s when the sushi preparers noticed that people who took small amounts of wasabi did not get sick. It turns out that one of wasabi’s best properties is killing parasites in the fish. Its delicate aroma and sweet undertones enhance the flavor of the fish with which it’s eaten. Hokkaido Fish restaurant, Nakano, Tokyo Another one of my favorite restaurants was located near where I was living in Nakano-Sakaue, in Nakano itself. This restaurant was actually taken apart brick by brick in the north of Japan, in Hokkaido and rebuild in Tokyo. From the outside it looked more like a railway station. There where no tables only a bar counter build in a U shape around the actual kitchen where a huge wooden open fire was burning. The fish order was then placed on steel sticks and cooked around the fire. Gindara was brushed with Soya and served with Salmon roe. Slow cooked Pork Belly in Soy with Mushroom and deep fried Tofu in Miso. The restaurant offered many varieties of beers from Hokkaido as well as Sake and Soshu and the waiter was more than happy to recommend a good Sake for the meal. This was actually the place where my interest in Sake began and funny enough; nearby was an excellent Sake bar with over 120 varieties from all over the country. Do Ryoku’sbartender, Akio had the ability to know so much about Sake, he was more like a Sommelier! One day I even had Sake made of pink rice, a very rare sake and completely different in taste. Contrary to the believe a Sake has to be drunk warm I was told by Akio a white wine is consumed cold, so Sake and he served me Sake in white wine glasses. But my favorite Sake must be Sasa-ichi. But more to that later. My favorite city in Japan was and is always Kyoto, the old capital city of Japan. Especially Gion area, the old part of Kyoto. There are hundreds of traditional Ryokans and restaurants where they serve excellent food, Keiseki style. Cold Soba with Ebi Tempura and a cold beer is just a great lunch during summer time in Kyoto while visiting the temples. Kiyomizudera and Nanzenji must be probably the most visited temples in Kyoto and for everyone visiting the city a must. While in Kobe of course I had to try the local Kobe Beef. Nothing, I mean absolute nothing comes close to this meat. Wagyu? No way! Yes, it is expansive but every gram is heaven! Paul, the French baker has a great outlet in the Marunouchi Building where the Four Seasons Hotel is located. While working for the group before I used to go to Paul for my breakfast. Only later in Dubai I found out how fast this chain is expanding. Also in Marunouchi I found a great bar, B Bar. I always return for its great ambiance, drinks and, of course a knowledgeable bartender team. Baccarat is a French Cristal company and runs this Bar concept in Tokyo and Osaka. The best thing is when you order a drink it will come with one ice ball the size of almost a tennis ball. This will never change as long one does not change the content of the drink. The bartender just pours you another drink. B Bar Marunouchi, Kokusai Building, Marunouchi, Chiyoda-ku, Tokyo, Japan Coming back to my favorite Sake; it must be Sasaichi, a fruity, Chardonnay like sake with 40% alcohol. The sake is brewed in Yamanachi Prefecture. Sasaichi, 720ml Yen 5000.-  Website: http://www.sasaichi.co.jp/nihonshu.HTM