Sushi, oysters, offals & canelés. Twitter: @DrTomostyle
Raw Bruny Island wallaby with anchovy, tomatillo and potato. One of my favorite courses at @franklinhobart !
The Sunday Market @roughrice bowl with pork miso curry, stir fried kang kong, fermented pickles, chickpea miso and hot sauce. Can’t remember all of the details of each carefully pickled ingredient, but the sum of all of these parts was just marvelous. Loved the layers of textures, flavors & acidity in each bite. So much love and nourishment in these bowls. Thank you for the jar of chickpea miso Adam- I’ve been putting it on everything plus just eating it straight from the jar 💕
First meal in Tasmania 🇦🇺! Tender succulent grilled beef tongue with glazed beetroot, beet leaves & mustard cream. . . . . #tasmania #australia
Absolutely mesmerizing. The world’s best Mont Blanc made from Japanese chestnuts. Made fresh to order to a jazz soundtrack at this quaint 8-seat dessert counter. Mind. Blown. 🌰
Sometimes, you just want to eat sushi at home. Sushi ‘demae’ is common in Japan, and most restaurants will happily send one of their staff to deliver beautiful platters to your door by scooter 🏍 They’ll also come back and pick up the lacquer trays the following morning. Here, a gorgeous assortment from Kyūbei in Ginza. . . . . . . #sushi #tokyo
Enoshima shirasu (whitebait ), negi, capers & fresh nori wood-fired pizza at the weekend UNU farmers market in Aoyama. Light and chewy dough, with umami bombs from the fresh seaweed. Super delicious. Look at the beautiful blistering
An incredible bite. Aburi kamatoro with a dash of sudachi. The perfect amount of sear at which that beautiful marbled fat begins to liquefy. An explosion of buttery flavors. At Ishiyama in Ginza. すだちを数滴。炙りカマトロの握り。脂がいい具合に口の中で溶けていく。銀座のいしやまにて。 . . . . . . . #sushi #tokyo #drtomostylesushi #kamatoro
Ishiyama san unskewering plump creamy cod shirako, lightly grilled over binchōtan, at his new place in Ginza which he opened in July 2018. Love the gorgeous new digs. Love his consistent style and flavors that I’ve grown to love over the years. . . . . . . #sushi #tokyo #ginza #drtomostylesushi #drtomostyletokyo
Various pig and cow parts for grilling on the shichirin. Aorta, vocal cords, esophagus, heart and various scrumptious parts along the intestinal tract. I love offals ❤️
Winter. Warm cocktails. The Godfather- whisked matcha, Hakushū single malt and amaretto. Sweet sap that delivers warmth to every cell of my body down to my tippy toes. Divine. . . . . #mixology #cocktails #tokyo
Saemidori sencha gin & tonic at Mixology Salon. The delicate aroma of Japanese sencha blooms with each sip, permeates through the palate and dissipates, slowly. A beautiful little tea-themed mixology oasis tucked away on the 13th floor of Ginza Six, part of Nagumo-san’s growing Mixology empire. さえみどり煎茶ジントニック。繊細な煎茶の青い薫りが鼻を通り抜けていって余韻を残す感じが凄い。 . . . . . #tokyo #cocktails #mixology #drtomostyletokyo
Steamed chicken over rice with ginger sauce & ajitama after exploring the new Toyosu fish market. We skipped the long lines for sushi and opted for chicken comfort food at Torifuji, established in 1907. 豊洲市場探索後にあえて鮨ではなく、鳥。並ぶ気も全くないので待ち時間ゼロの鳥屋さんに即決定。 極上親子丼と私は蒸し鶏定食。生姜がグー。創業明治40年の鳥藤。
Bluefin tuna at Toyosu. The new Toyosu fish market on the bottom floor certainly doesn’t have the same charm as Tsukiji but it’s brand new, clean, organized and less chaotic. There are elevators, escalators and stairs everywhere, and hand washing stations at every entrance. The first tuna auction for the year in this new location broke the record for most expensive price paid, where Sushizanmai bought a 278kg bluefin tuna from Ōma for USD $3.1 million. That’s crazy.
Knife sharpening at Aritsugi in the new Toyosu market. The top floor of the market lined with vendor stalls is sterile and lame. It feels like an old department store, and doesn’t have the same Tsukiji charm.
Lovely Christmas lunch at Ishibashi Masa in Ginza. I loved his nigiri at his previous place and was happy to be able to visit him at his namesake restaurant which he opened a year+ ago. The interior is stunning- different shapes and gradations of wood and bamboo, and fine craftsman details in the carvings on the traditional wooden fridge that utilizes blocks of ice. The best part of the experience is the wonderful hospitality from his wife who runs the front of house. 独立して銀座にお店を構える石橋氏。繊細な手彫りの木製冷蔵庫から手触りの優しい檜のカウンターまで,心地よい空間を作り上げている素敵なインテリア。女将さんのおもてなしが素晴らしくて感動しました。通いたいと思うお店です。
Kawahagi rolled with its liver and menegi. Velvety, sweet and simply delicious with a kiss of sudachi. . . . . . #tokyo #sushi #drtomostylesushi #drtomostyletokyo
甘い甘いあまおうのゼリー。苺の最もピュアで純粋な美味しさ。松川の冬懐石の〆。 Amaou strawberries. Pure simple delightful sweetness. A lovely way to finish yet another stellar winter kaiseki menu at Matsukawa. . . . . #tokyo #kaiseki #strawberry #drtomostyletokyo
Fugu sashimi, shirako, skin, menegi, shichimi, ponzu. Crunchy, creamy. Acidity, heat. Superb.
Traditional osechi for the New Year celebration, filled with auspicious food items to bring good luck and fortune 🎍
2018- what a year. A year where my priorities became more clear; where I learned the extent to which vulnerability catalyzes intimacy; and where I got to see so much more of this interesting world that we live in. Looking forward to new adventures and memories in 2019 💫
Koubako gani- female snow crab- a winter specialty at the one and only Matsukawa. 松川の冬の定番と言えば香箱蟹。一年の終わりにふさわしい美味。 . . . . . . . #tokyo #kaiseki #drtomostyletokyo #crab
Pumpkins Screaming About Love Beyond Infinity- Yayoi Kusama. At the Yayoi Kusama Museum in Shinjuku . . #yayoikusama
On the black sand beaches of Samoa. Driving around the main island in schizophrenic tropical weather (🌨☀️🌬🌈☀️🌪 ). . . . . #samoa
The beautiful and magical To Sua Ocean Trench in Samoa 🇼🇸. It was so refreshing to swim in the crystal clear water, although getting up and down that slippery ladder was one of the scariest things that I’ve ever done. Happy to make it out alive. . . . #samoa #tosuaoceantrench #travelandleisure
⛴ across Victoria Harbor. Hong Kong Central ➡️ Tsim Sha Tsui
Transit in Hong Kong. My flight got delayed so I made an impromptu decision to get out of the airport and take a stroll through Old Town Central. Love the juxtaposition of traditional and modern, old and new, tall and short 🇭🇰
Evening line up at the domaine. The ‘99 Aux Grands Liards was beautiful.
Wild pigeon from the local hunter, searing on the hot griddle. Extracted a bullet out of one of the pieces 😮 For one of the many harvest season domaine family meals 🍷
Tasting some of the most amazing wines from the Fornerol cellar + learning from these three winemakers = mind blown 💥 (L to R: Chisa Bize, Didier Fornerol, Jean-Pierre de Smet )
A special tasting with Didier Fornerol🍷
The charcuterie board at La Dilettante. One of the best places in Beaune to eat well and drink well. Thank you Lolo-san. . . . . #charcuterieboard #beaune
Beautiful smoked anchovies at La Dilettante. With a bottle of savagnin from Domaine de la Tournelle. Parfait. . . . . #savigny #anchovies
During 🍇 harvest season, it’s all hands on deck so my cousin hires a Japanese chef to cook family meals for the domaine crew. Here, tender juicy pork roti with baked root vegetables. We all gathered at the table for breakfast, lunch & dinner to break bread. . . . . #domainelife #burgundy #savignylesbeaune
My cousin Chisa checking to see how her two week old Savigny baby is doing . . . . #savignylesbeaune #vigneron #burgundy
Pork katsu sando from @carrepaindemieparis Minor shrinkage of the ‘mochi mochi’ bread overnight in the fridge, but otherwise it held up well for my next day flight out of Paris. I love that they kept the cut ends of both the bread and the katsu inside the sando box. Super tender pork & the best bread ever. The guy sitting next to me on the flight was so jealous. . . . . #katsusando #bread #pain #bakery #paris
I love that Centre The Bakery in Ginza has an outpost in Paris, run by friendly Japanese staff. The ‘mochi mochi ‘ bread made with Hokkaidō flour & Échiré butter is so so good. I took a whole freshly baked loaf home with me 💕 The bread is springy, bouncy, pillowy and moist. And they’ve got a menu full of oishii sandos. . . . #paris #boulangerieparis #bread #pain
Bruno Verjus sources the absolute best ingredients for Table. And uses them well. Creamy ris de veau paired with cured sardines- an unlikely but surprisingly perfect flavor combination. So good. . . . . . #paris #restaurant #risdeveau
Autumn hues at Table. Girolles, trompettes & chanterelles de Sologne. Parmesan cream, cacao beans, chicken jus & beautiful egg yolk . . . . . #paris #parisfood #mushrooms #fungi
Juicy chicken polpette/tsukune at Le Rigmarole in Paris. This with a lovely bottle of wine, some pickles, some bottarga and damn good company. . . . . #paris #restaurant #yakitori