Where to eat in Tokyo, Japan: Chef Shaun Presland

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This was published 9 years ago

Where to eat in Tokyo, Japan: Chef Shaun Presland

By Julietta Jameson
Not a fan of Natto, fermented soybeans: Shaun Presland.

Not a fan of Natto, fermented soybeans: Shaun Presland.

Australian chef and sushi master Shaun Presland brings Japanese food and culture to life at his celebrated restaurants, Sake in Sydney, Brisbane and Melbourne.

WHERE'S THE BEST TABLE IN TOKYO?

Aronia de Takazawa. You'd be lucky to get a booking here; even luckier to find the door. This 12-seater restaurant draws the produce from Chef Takazawa's family farm. His style is quirky, bordering on gastro; with every dish in his course menu telling a story and taking you on a cool culinary trip. See takazawa-y.co.jp.

YOUR LOCAL FOOD FIND OF THE PAST YEAR?

Genki Sushi, Shibuya. This is one of the coolest sushi trains ever. There are no chefs in sight; you order on a touch pad and plates come out on a magnetic hover rail. It's like having lunch in the Millennium Falcon. See genkisushi.co.jp.

WHAT'S TOKYO'S BEST-KEPT FOOD SECRET?

Any of the fresh eel (unagi) restaurants that prepare unagi to order. Alos Akaoni. A small izakaya in the streets of Sangenjaya; one of the original Tokyo places serving Kozaemon Sake. Fabulous grilled fish and super friendly and knowledgable staff. It's one of my regular places to catch up with mates in Tokyo. See akaoni39.com.

FAVOURITE INDULGENCE IN TOKYO?

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In summer, it's Grapefruit Chühai, which is shochu and grapefruit juice over ice with soda.

WHAT'S HOT IN TOKYO RIGHT NOW?

There is a good offering of old-school kaiseki restaurants, which serve seasonal degustations based around the traditional tea ceremony. Some of these restaurants have been operating for hundreds of years.

BEST TIME TO VISIT AND WHY, FOOD-WISE?

Autumn. It can get quite hot during the summer in Tokyo, so travelling on the subway can be quite exhausting. I love the change of season to autumn; food-wise, you can expect a great offering.

WHAT SHOULD A VISITOR AVOID, FOOD-WISE IN TOKYO?

Natto, fermented soybeans; often a favourite breakfast choice for the Japanese. After 20 years, I still can't overcome the texture and smell. Not to my taste!

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