CNN’s Food for Thought takes viewers on an exciting journey through Tokyo’s diverse culinary scene, showcasing the bold flavors and innovative techniques that define the city’s food landscape.
From humble beginnings to Michelin-starred establishments, Tokyo offers a smorgasbord of culinary experiences, drawing inspiration from global cuisines. CNN Correspondent Veronica Miracle explores the rich tapestry of global flavors that have interwoven themselves into Japanese cooking.
She highlights the chefs who are pushing the boundaries of culinary innovation, transforming our understanding of Japanese food.
French Influences in Tokyo’s “Little Paris”
France has left an indelible mark on Tokyo’s culinary scene, with Kagurazaka District, aptly nicknamed “Little Paris”, serving as a testament to this influence.
Here, fine-dining restaurants, cozy wine bars, and charming patisseries transport diners to the heart of French culinary tradition.
CNN meets Yoko Kimoto, a Japanese-Korean chef trained in French cuisine, who defies categorization, refusing to be confined to any single culinary style.
At her restaurant, HYÈNE, housed in a traditional Japanese home in the upscale neighborhood of Omotesando, Kimoto weaves her life story into each dish.
Her signature dish, a potato fondant infused with Korean rice cake, evokes cherished memories of her childhood, while charcoal-grilled silver duck garnished with ginseng tempura showcases her unwavering commitment to innovation.
Peruvian Flavors Find a Home in Tokyo
CNN delves deeper into Tokyo’s culinary landscape, discovering the captivating world of Peruvian-inspired cuisine.
Hiroaki Taniguchi, chef and owner of El Cebichero, is a master of ceviche, Peru’s national dish.
The story of Peruvian-Japanese culinary fusion is deeply rooted in history. Japanese immigrants settled in Peru in the 19th century, and today, an estimated 100,000 descendants remain, carrying on the legacy of this cultural exchange.
Bruno Nakandakari, chef and owner of Bépocah, born and raised in Lima, returned to Tokyo 30 years ago, bringing his culinary expertise with him.
At Kyodai Market in Gotanda, Tokyo’s hub for Latin American goods, Nakandakari sources authentic Peruvian spices, using them to infuse his own unique spin on Peruvian classics, drawing inspiration from quality local ingredients like seafood and meat.
A Fusion of Japanese and Chinese Culinary Traditions
CNN introduces Chef Miyuki Igarashi, whose restaurant, Miyu, celebrates a harmonious blend of Japanese ingredients and Chinese cooking techniques.
Igarashi’s journey to success in a male-dominated industry hasn’t been without its challenges, but her determination to break through barriers has fueled her passion for creating a healthy and delicious dining experience.
At her restaurant in the laid-back neighborhood of Hatagaya, Igarashi focuses on using moderate oil and seasoning without compromising on flavor, sometimes employing traditional Japanese methods to achieve this delicate balance.
She takes CNN to a sake izakaya to demonstrate how specific temperatures can unlock umami, the savory essence of Japanese cuisine.
Her signature broth showcases her mastery of balancing the principles of Chinese and Japanese cooking, resulting in a truly unique culinary experience.
A Global Culinary Tapestry
CNN’s Food for Thought leaves viewers with a renewed appreciation for the global influences that have shaped Tokyo’s culinary landscape.
From the refined elegance of French cuisine to the vibrant flavors of Peru and the harmonious fusion of Japanese and Chinese traditions, Tokyo’s food scene is a testament to the power of culinary innovation and the beauty of cultural exchange.
CNN’s journey through Tokyo’s diverse culinary scene highlights the ingenuity and passion of chefs who are not only transforming the way we think about Japanese food but also showcasing the city as a global culinary hub.
