Go for an omakase experience in Japan if you ever get the chance to. — Photos: ABBI KANTHASAMY
In the intricate maze of Ginza’s narrow streets, a district steeped in centuries of culinary and cultural heritage, it’s virtually impossible to find a restaurant that doesn’t leave you spellbound.
The dining scene here is a testament to Japan’s profound commitment to perfection and an unspoken rule of excellence. It’s an experience where being merely “good” doesn’t cut it – everything must be extraordinary. You might chalk it up to genetics, or perhaps a deep-seated cultural prowess embedded within the Japanese psyche. But after my recent whirlwind tour, I’m convinced it’s something in the water – or maybe it’s the air that fosters such unparalleled dedication.
During my jaunt, I discovered that the legendary Japanese service culture isn’t reserved for the locals alone. With an ageing demographic, Japan has welcomed a myriad of foreign workers, each adopting the same meticulous attention to detail and grace that defines the Japanese ethos.
Take, for instance, Omprakash, a Nepali mixologist at the A-Loft bar. His reverence for mixology wasn’t just professional; it was almost ceremonial. It’s a vivid reminder that the spirit of “omotenashi” (a Japanese concept of hospitality) transcends borders, engulfing all who step into this realm of disciplined hospitality.
You can’t go to Japan and not eat sushi.
On this impromptu sojourn in Tokyo, sidestepping the usual Michelin-starred culinary temples, I ventured into the heart of everyday Japanese dining.
Ginza, a pulsating hub of modernity and tradition, houses not just glitzy department stores and luxury boutiques stretching from Nihonbashi to Ginza, but also culinary gems that are both accessible and astonishingly affordable. The streets here, often closed to vehicular traffic, invite you to stroll, shop, and savour – a quintessential Tokyo pastime.
Sushiya no Matsukan Azabu Honten in Azabujuban emerged as a standout. While I’ve dined under the austere gaze of three-starred Michelin sushi chefs, Matsukan offers something different – an undeniable soul.
Kagatsume, the charismatic chef at Sushiya no Matsukan Azabu Honten.
The warmth and joy exuding from the staff, and particularly from Kagatsume-san, the charismatic chef, elevate the dining experience far beyond the confines of its modest pricing.
The omakase menu here isn’t just a meal, it’s a heartfelt invitation into the nuanced world of sushi, served with a smile that’s as genuine as the flavours are exquisite.
Equally memorable is Uoshin, a boisterous izakaya that serves as a testament to the seamless integration of quality and value. Backed by over three decades of a fishmonger’s heritage, Uoshin presents a spread of seafood that’s as fresh as it is affordable.
Here, luxury is redefined – not by the lavishness of the setting but by the authenticity of the experience.
Across Japan, the reverence for brewing parallels its culinary finesse. Beer, introduced by Dutch traders in Nagasaki in the 17th century, found its artisanal soul with the dawn of the Meiji Restoration.
The establishment of Japan’s first brewery in 1876 marked the beginning of a beer revolution, infused with precision learned from German masters yet distinctly tailored to Japanese tastes.
Over centuries, this blend of old-world craftsmanship and innovative techniques has carved a niche for Japanese beer on the global stage.
Sapporo, Asahi, and Kirin – these are not just brands, they are stalwarts of a brewing legacy that interweaves tradition with modernity. Sapporo, the pioneer, remains synonymous with its crisp lagers that reflect the purity of Japanese brewing. Asahi, the “King of draught”, introduced its Super Dry beer in 1987, resetting palates globally with its crisp finish.
In Tokyo’s Ginza, you will find plenty of culinary gems that are accessible and affordable.
And Kirin, with its mythical namesake, blends the art of the “first press” technique with cutting-edge innovation, ensuring each sip delivers a taste of Japan’s rich brewing heritage.
These breweries embody not just the evolution of beer crafting but also the essence of Japanese culture: a relentless pursuit of perfection, a meticulous attention to detail, and a deep respect for both heritage and innovation.
Navigating through Ginza, with its confluence of old-world charm and new-age dynamism, every meal and every sip offers a narrative – a story of a nation’s enduring love affair with gastronomy and brewing.
This isn’t merely about dining or drinking, it’s about experiencing Japan in its most authentic, most flavourful form.
And yes, the beers here are reason enough to keep coming back. Just to sip another frothy brew is to partake in a centuries-old tradition that continues to evolve and enchant. Kanpai to that – a toast to the endless culinary adventures that Ginza, and Japan at large, has to offer.
The views expressed are entirely the writer’s own.
Abbi Kanthasamy blends his expertise as an entrepreneur with his passion for photography and travel. You can check out his website here.
