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International Dining: Gift of gusto
Tokyo has a plethora of Italian restaurants, but top Sicilian chef Nino
Graziano thinks he can change the city's diners' perceptions
of pasta and pizza with Eno Gusto, his first Japan venture. Teaming up
with Stillfoods and its executive chef, Mario Frittoli, Graziano has transferred
his Michelin star-winning take on traditional Sicilian cuisine to Odaiba's
Restaurant Row. Voted one of the Best Five chefs in Italy last year by
the Espresso restaurant guide, Graziano is know in Sicily for his emphasis
on fresh ingredients, aroma and refinement of traditional dishes. Before
opening the award-winning Il Mulinazzo in his hometown of Villafrati,
Graziano developed his skills in France and Switzerland and was executive
chef of the Michelin-starred Au Soldat de l'An II in Strasbourg.
Having already wowed the taste buds of the Sicilian Parliament, the UN
and Luciano Pavarotti, Graziano is set to treat Tokyo to a taste of Southern
Italy at its best. What distinguishes Sicily from the rest of Italy in terms of its food? What's the key to Sicilian cooking? What is your signature dish? Last year you gave nine cooking seminars in Japan as part of the Italia
2001 event. Did you get a chance to learn anything from the Japanese-Italian
chefs? Do you plan to use any Japanese ingredients in the dishes you prepare
here? How did it feel to get the Michelin star? How do you think the Japanese will react to your food? What's the biggest challenge in opening a restaurant here? Eno Gusto is open 11:30am-10pm Sun-Fri, 11:30am-3am Sat. Sunset Beach Restaurant Row, 1-3-3-102 Odaiba, Minato-ku. Tel: 03-5531-0747. Nearest stn: Yurikamome line, Odaiba Kaihin Koen stn. Photo credit: Stillfoods |
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Buyline Shibuya’s Zenmall (29-4 Udagawacho, Shibuya-ku; 03-3770-1641), known for offering large clothing for men, is holding a two-day Early Bird Pre-Summer Sale. The sale will take place on the mornings of April 12 (Sat) and 13 (Sun) for three hours (9am-noon) each day. During these times, nearly everything will be marked 20-80 percent off. Some of the bargains include suits with a spare pair of pants for \9,800 (sizes 3-8L), and summer casual jackets for \8,000 (3-6L). Imported designer suits by makers like Calvin Klein and Boss are also marked down to \39,000 and \59,000, respectively. Those who spend over \10,000 can take part in the Cash Grabbing Contest, where shoppers can dig into a box full of cash. Spend over \30,000 for two chances to grab, and \50,000 for three. Don't miss this rare opportunity, as it could be one of the few chances for those looking to buy large sizes in Japan, especially at affordable prices.
602: The Kanten craze
A popular new diet shows jelly isn’t just for kids 601: Six Little Secrets Our sommelier recommends his favorite wine bars 600: Healthy Options Organic restaurants and shops are sprouting up all over Tokyo 599: Dive in Aged sake is worth exploring, but the good stuff is forever young 598: Latin Flavors Give thanks for Brazilian appetites 597: The Italian Job Mitsuru Sakuraba is out to persuade Tokyo’s coffee drinkers that quality counts 596: Brilliant bakeries Because man cannot live by rice alone 595: Golden Grains One type of rice sticks out above the rest 594: Pietro Androsoni Pastry Chef at Riva Degli Etruschi 593: Ripe for a Comeback Australian Shiraz enjoys new-school cool 592: Down under and all over When all is said and done, marcus yip just loves to cook 591: Cool foods Chill out this summer with some traditional—and innovative—warm-weather treats 590: Mastering the art Changing times bring new challenges for sake’s master brewers 589: French twist Chef Thierry Voisin lands on his feet at the revamped Les Saisons 588: The heart of europe Dry and unabashedly pure, the wines of austria make for a perfect summer quaff 587: Nutty About Natto Don’t turn up your nose…this infamous goo is an acquired taste 586: Smoke-Free Feasts, Part III Stub out and eat up at Tokyo’s no-smoking delis, cafes restaurants 585: Josef Budde Executive Chef of the Grand Hyatt Tokyo 584: The Earl Arrives ... And he’s delivering gourmet sandwiches to Tokyo’s overstretched office workers 583: Stand and Deliver Get a quick hit of sake at two of Tokyo’s top tachinomiya 582: Smoke-Free Feasts, Part II As World No Tobacco Day Nears, Celebrate at Tokyo’s organic and ethnic eateries 581: Yoshiaki Abe Executive Chef at Kakyu 580: The Donburi Diary A foodie goes in search of the perfect partner for lunch 579: In Praise of Pinot Our sommelier salutes Hollywood’s homage to the world’s most glorious grape 578: Eat up, don’t light up The smoke is slowly lifting in Tokyo’s dining rooms 577: Keeping it Real Unpasteurized sake is like uncensored film: Risky but irresistible 576: The Man from Lavazza Tadahiro Iwahashi wants to change the way Japan drinks coffee 575: Aarin Teich Maitre ‘D and Manager of Stellato 574: Demystifying the Market Kanji-ridden packages often hide delicious treats not to be missed 573: Open for Debate You’d be a fool to turn up your nose at a wine just because it’s sealed with a screw cap 571: Tipple Trips Visiting a sake brewery will enhance your appreciation of the drink and its craft 570: Art in a Glass Mixologist Douglas Ankrah says Tokyo needs to be shaken and stirred 569: Mario Frittoli Creator and head chef of Ristorante Luxor 568: Get Saucy Simple japanese sauces can dress up otherwise bland veggies for a healthy diet 567: A Matter of Concentration How a wine’s sweetness is achieved will help determine its value 566: Look Before You Slug Cup sakes can be more than they’re cracked open to be 565: Hot Topics The pick of Japan’s culinary magazines 564: Culinary Resolutions This year, pledge to explore more of the world of food and drink on your doorstep 563: Losing Its Pop Champagne makers need to face facts to put the fizz back in their bubbly 561-562: Seasonal sipping This New Year's, drink sake the traditional way with the herbal mix known as otoso 560: Comfort Food Healthy and hassle-free nabe warm the soul through winter 559: A bright Thamara Canela’s young new chef brings a taste of Latin America to Tokyo 558: Mac attack Our sommelier chews the fat with former roommate and Supersize Me creator Morgan Spurlock 557: Warming trend As winter approaches, sake makers and drinkers alike get a taste for the warm stuff 556: Turkey Day delights Tokyo restaurants serve up classic Thanksgiving fare 555: Harvest festival Reap the best of the season as autumn’s fruits, vegetables and more reach their peak 554: Sugar and spice Last year’s hot summer made some wines suffer and others truly shine 553: Tricks and treats Tokyo bars and restaurants get into the Halloween spirit 552: Legends of the fall Japanese brewers usher in autumn with traditional seasonal offerings 551: Master Glass Sommelier Glenn Tanner crafts an award-winning wine list at Olives 550: Soy right There’s never been a better time to try the impressive array of Japanese soybean product 549: Say cheese Tokyo offers some tantalizing prospects for cheesecake lovers 548: White knight The noble Chardonnay holds it own against a rush of New World upstarts 547: Zest for life Cookbook author and culinary school director Elizabeth Andoh shares her passion for Japanese cuisine 546: Drinking fountain Shinbashi's Sake Plaza overflows with information and examples of its namesake beverage 545: Top shelf Once a rough country spirit, shochu is now the most sought-after drink in Japan 544: Style guide A new book aims to single out the coolest restaurants in Tokyo 543: Tasting notes An Italian wine show offers a chance to savor some of the country’s top offerings 542: Behind closed doors Akira Ishibashi has made a second career out of hiding hip bars in nondescript locales 541: A matter of taste Today's brewers carry on the tradition of the summertime sake sampling 540: Must-eat TV Yukari Pratt feeds her yen for Japan's eclectic menu of food programs. 539: In the raw Veteran sushi chef Takashi Ono takes Carlo Niederberger behind the scenes at Roppongi Hills’ Sukiyabashi Jiro. 538: Spanish lessons Sommelier Ned Goodwin studies the wine and cuisine of the "New" Spain to see what all the fuss is about. 537: Red, white and brew American Bryan Baird is the brains behind one of Japan's most popular craft beers. Bryan Harrell meets the brewmaster. 536: The nihonshu express John Gauntner disembarks at Tokyo Station and finds a wealth of fine sake. 535: In the market Depachika denizen Yukari Pratt gives us the inside scoop on the scrumptious world of department-store food floors. 534: Branching out Looking for a gourmet meal that won’t empty your wallet? Steve Trautlein visits the less-expensive outlets of some of Tokyo’s elite eateries. 533: Think pink It’s pretty, it’s tasty and it’s perfect for summer. Ned Goodwin reveals why wine lovers should take another look at rose. 532: Taste of success Pizzafest winner Makoto Onishi tells Ai Uchida about the highs and lows of becoming Italy's most famous foreign pizza chef. 531: Toast of the town John Gauntner reveals why Niigata reigns supreme as Japan’s top sake region. 530: Cha cha cha 529: Growth complex Tokyo is seeing a surge in new buildings that cater to curious chowhounds. Tama M. Lung tours three recent arrivals. 528: Workaholic Ned Goodwin stretches the limits of his sommelier skills at one of the world’s largest wine fairs. 527: Moveable Feasts Matt Wilce's pick of Tokyo delis make a Golden Week picnic a walk in the park. 526: Grains of truth John Gauntner sets the record straight on the diverse variety of sake rice. 525: Prost! Bryan Harrell raises his glass to the beers of Germany, and the best places to quaff them in Tokyo. 524: Spices of life Get your pho and dried mango fix at these five international food stores in Tokyo. Hanna Kite goes to market. 523: Que Syrah Sommelier Ned Goodwin heads to his homeland to sample the latest darling of the wine world. 522: Shanghai surprise Chinatown's newest attraction gives visitors a chance to sample the delights of the Middle Kingdom. Steve Trautlein chows down. 521: Spring fling John Gauntner ushers in the warmer weather with a host of seasonal sake. 520: Luck of the Irish Chef Dorje Heavey has become Japan's latest culinary sensation by bringing a taste of traditional Ireland to Japan. Aodhan O'Faolain hears his story. 519: Golden bowls Carlo Niederberger tours Tokyo's newest "ramen town" and gets his fill of noodles from across the nation. 518: The sweet stuff Resident oenophile Ned Goodwin tracks down some Tokyo chocolatiers whose wine lists match their bonbons. 517: Down to earth A charter member of Japan's environmental movement, Hideo Fujimura serves up organic goodness at his down-home izakaya. Bryan Harrell pays a visit. 516: By the numbers John Gauntner delves into the pluses and minuses of selecting sake. 515: Star gazing When only the best will do, serious gourmands look to the stars in the esteemed Michelin guide. Tokyoites can also get a taste of its award-winners' fare, as Tama M. Lung reports. 514: Let them eat bread Hanna Kite checks out the hot new bakeries making yeast lovers rise across Tokyo. 513: Bubbling over Resident oenophile Ned Goodwin rediscovers the joys of Champagne with a little help from Dom Perignon. 512: Frugal feasts Tokyo's finest restaurants offer affordable lunch sets for a fraction of the dinner bill. Hanna Kite takes lunch outside the office. 511: Some like it hot Just in time for those frigid winter nights, John Gauntner debunks the claim that the only good sake is a cold sake. 509/10: Fresh meat Matt Wilce dishes up 2003's best dining debuts. 508: Just desserts Tokyo's latest theme park is a temple to all things sweet. Lisa Sekiguchi pays a visit to Jiyugaoka Sweets Forest. 507: 'Tis the season With all the winter beers and holiday ales around, the amber brew's not just for summer anymore. Bryan Harrell throws a few back. 506: Talking shop John Gauntner reveals the city's best-stocked but little-known sources for premium sake. 505: Haute chocolates Top-class European chocolatiers avec cafés have oozed onto the Tokyo gourmet scene. Hanna Kite handpicks the city's best. 504: Home on the grange Ned Goodwin toasts Penfolds, the prized winemaker of his native Australia. 503: Hot turkey Hanna Kite finds out what's cooking for Thanksgiving this year. 502: Just for fungus Bryan Harrell sniffs out matsutake, autumn's culinary delicacy. 501: Strange brews And now, nihonshu wizard John Gauntner brings you sake completely different… 500: Masks and flasks Carlo Niederberger counts the treats as Tokyo’s restaurants and clubs bewitch their tables for Halloween. 499: Import experts Ned Goodwin talks shop with three of Tokyo's top foreign sommeliers. 498: Rise and shine Whether continental or buffet, Western or Asian, Tokyo's hotels offer great ways to kick-start your day. David Chester breaks the fast. 497: Dining by design Tama Miyake Lung digs into this week's slate of designer events and finds that even the eating is getting creative. 496: Sake and the city Tokyo is filled with places to sample and study nihonshu. Resident expert John Gauntner offers a few pointers on where to begin. 495: Mexican dream Tokyo is a tequila lover's heaven, with restaurants and bars serving up a margarita for every taste. Jenny Chen throws a few back. 494: A winning pair Ned Goodwin expounds on the union of wine and washoku. 493: Big appetites With yet another skyscraper thrown in the mix, Shiodome offers a world's worth of dining options. Chris Betros digs in. 492: A cook's tour Matt Wilce joins Josef Budde at his chef's table to discover what brought him to the Grand Hyatt Tokyo. 491: Triple crown Self-described "Sake Guy" John Gauntner kicks off a new column with three simple tips for enjoying good sake. 490: Rebel with a saucepan Former Tokyoite Eric Gower pushes the boundaries of Japanese cuisine in a new cookbook, Tama Miyake Lung reports. 489: A place in the sun Ned Goodwin casts his sommelier's eye over the best wines for summer. 488: California dreamin' Tokyo restaurateurs are getting a taste for the Golden State. Jenny Chen reports. 487: Dean's list Manhattan's most famous deli has begun its global expansion with a new outlet in Marunouchi. Martin Webb samples the selection of goodies. 486: Join the club Tokyo's illustrious membership clubs are gaining momentum despite the recession. Carlo Niederberger reports. 485: Through the roof Rooftop gardens aren't the only thing growing on top of our metropolis. Carlo Niederberger heads skyward and finds a new café culture blooming across the city. 484: Westward bound Ned Goodwin travels across the Pacific and discovers an oenophile’s paradise. 483: Independent spirit Carlo Niederberger scours the city for gourmet celebrations on the Fourth of July. 482: Hot flash Summer’s here and suddenly there’s a “bar and grill” around every corner. Tama Miyake Lung explores Tokyo’s newest nightlife sensation. 481: Island hopping Tama Miyake Lung navigates a sea of tropical dining spots in search of the endless summer. 480: Private eyes Get out of the glare and sup in secret-Matt Wilce hunts out the most secluded restaurant seats in the city. 479: Iron supplement Matt Wilce gets a gourmet dose from TV's Iron Chefs. 478: Chill factor Summertime and the drinking should be easy. Ned Goodwin tells you what to sip when the heat soars. 477: Food for thought Mohammad Yunos Hassani now wows Tokyo diners with Afghanistan cuisine. Carlo Niederberger reports. 476: Tapping the ivory David Chester tells you where to sip and sup to the sounds of live piano music. 475: Top of the world Haute drinking and dining is an elevator ride away. Carlo Niederberger reports. 474: Toque of the town Roppongi Hills is teeming with innovative new restaurants and cafés. Chris Betros takes a look. 473: Historical present Hanna Kite takes a tour of Tokyo’s oldest restaurants 472: Heavenly dining Georgia Jacobs looks up the city’s best restaurants with a view. 471: Flavor favors the brave Forget boring wine lists, says sommelier Ned Goodwin, Tokyo is full of oenological adventures, if you know where to look. 470: Spring to your lips Sink your teeth into the season’s traditional fare. Carlo Niederberger tells you where to find it. 469: Homemade Wow your dinner guests with recipes from the stars—that’s star chefs. Georgia Jacobs gets cooking. 468: Let’s meat There may be nothing new under the sun, but in Tokyo there’s plenty doing between two buns. Steve Trautlein wolfs down the city’s best burgers. 467: On a Clare day Tucked away in the hills of South Australia is a wine-lover’s paradise—the Clare Valley. Ned Goodwin samples the delights. 466: Haute dining The top two floors of Shinjuku's My City store have become a gourmet's delight. Chris Betros samples the cuisine. 465: Home and away Already a success in the US, Mako Tanaka looks to bring his distinctive fusion cuisine back to Tokyo, he tells Steve Trautlein. 464: Pearl one Shell out for the one you love this Valentine’s Day at the city’s top oyster bars. Add a bit of bubbly to the mix and you have a sure-fire aphrodisiac for a night of romance. Matt Wilce picks some piscine pearls. 463: Eat your heart out Japan's brand of Valentine's Day is more about chocolates than hot dates 462: Wok around town Matt Wilce celebrates the coming Year of the Ram with a taste of Chinese regional cuisine 461: Where the heart is Ned Goodwin visits fellow oenophile Karla Pratt to discuss life, loss and love of wine at Tochigi's Coco Farm & Winery. 460: Soup's on The mercury's falling and comfort food is calling. Before you get chilled to the bone, David Chester helps you find some solace for the soul. 459: Winter warmers There's nothing like a steaming hot pot to keep out the seasonal chill. Stephen Cotterill comes to grips with chanko nabe, sumo-style. 457/8: Cream of the crop Matt Wilce serves up the dining world's hottest debuts in 2002 456: Food's the fashion Martin Webb shops then drops at these stylish in-store cafés 455: Bottle tops Ned Goodwin seeks out the city's best and brightest sommeliers 453: True to life Matt Wilce meets Don Foley, the man behind Ebisu café Good Honest Grub 452: Talking turkey Carlo Niederberger gets ready to gobble it up on Thanksgiving Day 451: Steeped in tradition Love it or hate it, steaming oden signals the start of winter in Japan 450: Thinking inside the box Tama Miyake investigates the ubiquitous bento with help from culinary expert Elizabeth Andoh 449: What lies beneath Resident wine expert Ned Goodwin delves into the depths of Tokyo's cellars 448: Devilish dining Matt Wilce scares up some horribly different dishes for Halloween 447: Tour de France The toast of Paris, chef Eric Frechon is no flash in the bain-marie 446: On a roll Onigiri is being rediscovered as a culinary delight in its own right 445: Chow down Tama Miyake makes tracks to Tsukishima, home to the shitamachi specialty known as monja 444: In the mix Steve Trautlein goes on a not-so-fruitless search for Tokyo's best juice bars 443: Pop stars Matt Wilce tastes the good life at Tokyo's toniest champagne bars 442: New York's finest Tama Miyake takes a bite out of the Big Apple without stepping outside the Yamanote line 441: Gaga for gyoza Tokyo's newest theme park for foodies 440: Into the fire Few things say summer like a steak on the barbie in your own backyard 439: Kitchen confidential Tokyo restaurants are branching out by teaching customers how to whip up their own creations 438: Mix and match Top tips for pairing food and wine 437: Divine dining 436: Hot plates 435: Sundae school 434: Rare vintages 433: Oodles of noodles 432: Secret gardens 431: Eat your heart out 430: Bottle shop 429: The Italian job 428: The water table 427: For the love of the game 426: Life before Starbucks 425: Show time 424: Hot spot 423: Gift of gusto 422: Crossing the Rhine 421: Mamas' boy 420: Tales of tofu 419: Top of the food chain 418: Small awakening 417: Feeding unfrenzied 416: Sakura sweets 415: Modern master 414: Star turns 413: A sip of style 412: Digital bites 411: The loving spoonful 410: Fried & tested 409: California Drinking 408: Puff daddy 407: Let's do brunch 406: Spice world 404: Party poppers 403: Roll with it 402: Festive feasting 401: From bush to bottle 396: Gastronomic expolorations 395: Gourmet to go 394: Gourmet to go 391: Imperial Cuisine 390: Pizza pizzazz 389: Eat elite 388: Don't eat the scenery 387: Niku nashi 386: Shanghai Surprise 385: Uncorked 384: Cake walk 383: Gastronomic nomad 382: Short fuse 380: Eating eelectric 378: Through the grapevine 375: Culinary dancer 372: Roy raves 359: Love feast 354: Fugu Ryotei 351: Gateau de Noel 350: Seasonal specials ISSUES 349- ISSUES 299-
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