IMG: sushi counter

I never ran a restaurant myself, so most of my knowledge on this matter is second hand. My mother ran a very successful restaurant in midtown Manhattan called Tsukiji Sushisay. In addition my stepfather was the accountant for several Japanese restaurants in NYC. I did however work the front desk for a few months, and helped out over the years with things like translating legal documents, making brochures, or creating their website. I translated the menu to English, and even taught basic 'sushi-counter customer-service English' to many of the chefs. "I'm sorry, we don't have spicy tuna." is one phrase I remember teaching them.

I also want to note, that I feel OK writing this because the restaurant closed its doors in 2002, and various statutes of limitations or whatever have run out. ^^;

Some of the dishes offered by ChefCuisine

ChefCuisine is a new method of delivering top restaurant quality meals to the home. It's intriguing...but will it succeed?


Do you care if a restaurant has sustainable practices?

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Printable cards for communicating dietary restrictions in Japan

IMG Dining out card

A selection of print and cut cards to communicate your dietary requirements and restrictions in Japanese. I've edited it to add some more information about food product labeling.

Type:  feature Filed under:  restaurants vegetarian vegan japan travel health and weight loss printables allergies

Dining Out in Japan

A collection of handy things for eating out in Japan.

Filed under:  restaurants japan travel


In Japan, coffee is just as ingrained in everyday life as tea.


Japanese curry hotness levels, and my favorite childhood curry.


I finally made it to Taimeiken, an old time yoshoku restaurant in Nihonbashi, to indulge in the original Tampopo Omuraisu (rice omelette). Yes, that Tampopo.


A little slice of old Tokyo in an out-of-the-way area of Tokyo, Obana is an unagi-ya (eel restaurant) that even someone who's not an unagi fan can love.


When you go to Kyoto, you must have at least one tofu meal. It's just the way it is. Fresh tofu in Japan is far better than it is anywhere else, and the tofu in Kyoto is generally held to be the best in the country. This is generally attributed to the skill, refined court and/or temple-influenced culture and the quality of the local water. Whatever the reason, to most Japanese people Kyoto means tofu, and vice versa. A visit to a fine Kyoto tofu restaurant is very likely to convert even the most die-hard carnivore into a tofu fan.

During my week in Kyoto, I was able to pursue one family business's vision of what tofu should be from beginning to end. Kamo Tofu Kinki, a company that's been in business since 1834, makes tofu and related products in two tiny workshops located in the Gion Kiya-cho area of Kyoto. Later on, I visited Sosoan, the tofu restaurant owned and operated by Kinki for a multi-course tofu feast.