Everywhere I ate in my Tokyo Japan Food Tour

For the second time in two years, I found myself on a Tokyo Japan Food Tour. Last time I was nearly overwhelmed by it all, almost panicked that I wouldn't do the iconic food city justice. Two years later I found myself wiser, more confident, willing to make some repeat visits and willing to go off the reservation a bit. Here is everywhere I ate and drank in Tokyo Japan 2025. The Vitals: the spot: Sakura Tei 3 Chome-20-1 Jingumae, Shibuya, Tokyo 150-0001, Japan the eats: DIY Okonomiyaki  the bucks: $ the full nelson: a make it yourself savory Japanese pancake joint Okonomiyaki is a savory Japanese pancake with enough egg to give it crepe meets omelette vibes. As fun as it is to eat, it's more fun to make at the table, especially with a beer in hand. And that's exactly what you do at Sakura Tei where you make the Okonomiyaki at the table. With no blueprint, we found ourselves "learning as we went" even though it was our second rodeo(we went back in 2023). I'm sure a local would have more to say on where else to go, but Sakura Tei is too fun for us not to go back again and again. The Vitals: the spot: Andy's Shin Hinomoto Izakaya 2 Chome-4-4 Yurakucho, Chiyoda City, Tokyo 100-0006, Japan the eats: Izakaya  the bucks: $$ the full nelson: one of my most favorite restaurant ever An Izakaya is a type of casual Japanese bar or gastropub where people go to drink and enjoy a wide variety of small, shareable dishes. Think of it as Japan’s version of a neighborhood pub or tapas bar. It's basically one of my favorite types of restaurant ever. And Andy's Shin Hinomoto might be my fav of them all. That being said, while the sashimi and stuffed chicken wings(oh those wings are to die for) the noodle soup is far from flawless. And as we would come to realize later, it's not the best place for kids. The vibe leans more boisterous bar if I'm being honest. Still, Andy's was the first restaurant I ever went to in Japan and will always hold a special place in my heart. Major Bourdain vibes here. The Vitals: the spot: Sushi Mon Ginza 7-2-16 The City Ginza, Ginza, Chuo 104-0061 Tokyo Prefecture the eats: Edomae style Omakase sushi  the bucks: $$ the full nelson: why you really don't need to spend a lot for an elite sushi experience Sushi Mon calls itself an "edomae style" sushi experience. What does that mean? It's considered the gold standard in traditional sushi craftsmanship where the focus is on seasonality, minimalism and tradition. You aren't going to get overly sauced gaudy rolls. You're gonna get the classics and damn good rice too. Yes, rice matters as much as the fish. And the more you pay, the better the rice gets. Generally speaking, the fish is amazeballs in Japan. It's the rice, the menu selection and decor that escalate price IMO. Places like Sushi Mon are our sweet spot. And it costs $50 a person with sake. God will I forever miss being in Japan. The Vitals: the spot: Pizza Marumo 1-11-13 Ebisuminami Ebisu Velso Bldg. 1F, Shibuya 150-0022 Tokyo Prefecture the eats: pizza the bucks: $$ the full nelson: Yes, Japan makes the best pizza I've ever had This might surprise you to know that Tokyo has a built a sterling reputation on their pizza scene. A chef visiting from Philadelphia declared on Instagram that of all the amazing meals he had, including Michelin three star sushi restaurants, the pizza was the best food he had. So for our first non Japanese meal in Tokyo, we went for some 'za. Our first choice was a pizza place called Savoy but they were closed. Marumo happened to be started by an alum of Savoy and we really lucked out. The gently sauteed tripe, the lamb pizza, even the classic Margherita were all truly exceptional. Maybe we were jonesing for something different but weeks later, we would have pizza stateside. Yeah, no comparison. Pizza in Tokyo is elite. Full stop. And a must stop on your next Tokyo Japan Food Tour. The Vitals: the spot: Andaz Hotel 1 Chome-23-4 Toranomon, Minato City, Tokyo 105-0001, Japan, Four Seasons Hotel 1 Chome-2-1 Ōtemachi, Chiyoda City, Tokyo 100-0004, Japan, The Bar Itsuki Japan, 〒105-0003 Tokyo, Minato City, Nishishinbashi, 2 Chome−15−17 レインボービル 1階 the eats: drinks the bucks: $$ the full nelson: Yes, Tokyo is king of the cocktail scene First a shout out to the Andaz which is probably the nicest hotel I will ever stay at. The views from that bar and the Four Seasons along with the service are truly exceptional. That being said, Bar Itsuki was a fantastic bar across the street from Andaz and right up my alley. Great bar service is something I really enjoyed in Japan and you don't need to stay at a fancy hotel to experience it.

Last Thoughts on the Tokyo Food Tour

Two visits deep and I still feel like I have barely scratched the surface of Tokyo. But just being there is part of the magic. While the rest of the world beckons, one thing this is certain: This is a city like no other and I can't wait to go back for my next Tokyo Japan Food Tour.

Fancy Carnitas Recipe

I have been sitting on this fancy carnitas recipe for what seems like five years now. Chef Wes Avila, author of Guerilla Tacos shared his recipe from for carnitas that forgoes the traditional gently fry in lard for . . . a Thomas Keller style confit. Yeah, that Thomas Keller who is considered one of the greatest chefs of all time. Does that mean a classically trained, French influenced chef can make the G.O.A.T. of Carnitas recipes? Well he's more an inspiration for the method that's in consideration here. And this is Chef Wes Avila's recipe . . . but why talk about it when I can show you?

Fancy Carnitas Recipe step by step

ingredients

• 4 bay leaves (fresh is best)
• 2 tbsp thyme (fresh is best)
• 1/4 cup dried parsley
• 6 tbsp Kosher salt
• 1 tbsp oregano (fresh is best)
• 2 serrano chiles (chopped, stemmed)
• 1 four pound bone in pork shoulder with fat cap (skin on is ideal)

Step 1: make the green salt,

I went the easy route and used dried herbs. Either way, fresh or dried, blend it all up in a food processor which will become Thomas Keller's green salt which you will season the pork shoulder roast with.

Step 2: season overnight + rinse off

I rubbed the green salt over the pork and put it in the fridge overnight. I mistakenly covered the pork with plastic wrap but not sure if it made negative impact. The next day(12 hours is the max time for salting) I rinsed it off and patted it dry.

Step 3: wrap, wrap roast

This is where the recipe gets interesting. After the rinse and pat dry, you wrap the pork in plastic wrap then heavy duty foil and cook in the oven for like 7 hours at 325 degrees. Now I have cooked in plastic wrap before, a smoked Lebanese lamb shoulder which happens to be one of my most viewed posts. But still, the idea of cooking in plastic wrap weirds me out. I reached out to Chef Wes Avila who confirmed I could pivot with an oven bag. Plastic oven bags are certified OK to go in the oven by the manufacturer. On to the rest.

Step 7: roast/bake for 7 hours at 325

Place the wrapped pork roast in a roasting rack lined pan. I suppose the idea is to let the juices drip down. But I wouldn't have that problem.

Step 8: carefully remove from oven + wrapping

As you can see from the graphic, the oven bag inflated to a degree I feared would explode all over the place and my face. Oven bags recommend making slits in the bag but that ran counter to the method in the recipe. Now I tied the bag in a knot which created a seal that perhaps went beyond anything needed for this recipe. Regardless, the steam/air escaped rather quickly. And I could get to the important work at hand: getting into da meats!

Step 9: place carnitas in cast iron pan and hold in 200 degree oven till serving

Which I did. The meat was super fall apart, beyond tender and my place smelled like carnitas. But I felt like it needed a little more color so I turned to the broiler.

Step 10: Crisp under broiler for 5 min(or less and optional)

This might not have been necessary and isn't in the book. While the carnitas held in the 200 degree oven, color started to develop. I hit it in the broiler for five minutes as is my usual move for my Instant Pot Carnitas recipe. Old habits die hard. Looking back I'd do this for like 3 minutes max.

Final thoughts on Fancy Carnitas Recipe

While I still have not made traditional carnitas, if Chef Wes Avila, one of the most celebrated taqueros of Los Angeles, signs off on this fancy carnitas recipe, I feel like I'm in the ballpark for calling a good carnitas recipe when I see one. Now I still stand behind my Instant Pot version, but there is something about the aroma this one generates that makes me feel like I am at a carnitas specialist joint . . . IYKYK.

Props for being a No Mess recipe

The one reason why this fancy carnitas recipe might edge out my Instant Pot is that it is no mess. My Instant Pot calls for a heavy sear which is messy, cumbersome and time consuming. Sure it doesn't take 7 hours like this does, but even with the shortened cooking time of the IP, the 7 hours in this Fancy Carnitas recipe is inactive time. You will need to prep the night before but that takes like 10 minutes tops.

I will make this again

Totally making this for a dinner party(which I did) and do yourself a favor and cook up a batch of pinto beans and make refried beans with the leftover lard. You are welcome. Finally a shoutout to Chef Wes Avila and Guerilla Tacos - it's a great cookbook you can buy here.  

The Vitals: the spot: Hopdoddy Burger Bar tested in Austin TX, locations in California, Arizona, Colorado, Texas, Tennessee, Florida, Georgia   the eats: Sticky Belly  the bucks: $12.75 the full nelson: if a chef was challenged to make burger taste like a pork belly bao

Hopdoddy Burger of the Month: the Sticky Belly

I was recently invited to check out Hopdoddy's Burger of the Month special for July: The Sticky Belly. It's been a minute since I last visited Hopdoddy, like before the Pandemic. Add to that my last review was back in 2016. I was due for a visit.  

A burger that is very much the sum of its parts

The blending of the worlds of Pork Belly Bao and a hearty burger are the draw here and that comes down to the build. The idea of somehow managing to squeeze in a substantial amount of glazed slow roasted pork belly(enough for a sandwich on it's own) and then adding a quarter pound burger patty and an omelette plus a little greens seems over the top. And what it took to pull that off was more than the long toothpick they stab in the dead center too.

Hopdoddy has great buns

Hopdoddy's house made sesame seed buns are pretty impressive. They eat like brioche minus the copious amount of butter and offer the girth and structural integrity to keep the burger from falling apart. Years later and I still have to say, Hopdoddy makes a great burger bun. And that's a big reason why this burger works.

A nice break from Smashed Burgers

Another reason why the burger works is why you go to Hopdoddy in the first place: creatively topped burgers. In an era of non stopped smashburgers, it seems forgoing a burger showcasing some variant of Thousand Island, pickles and American cheese is just what is in order. And it doesn't get more "unsmashburger" than the Sticky Belly at Hopdoddy. FWIW I was a guest at Hopdoddy but I've been a fan first. And it was initially for the price and overall value. Even though a gift card covered my meal, this burger costs just under $13 which is not bad considering you could split this if that is how you roll. *The Sticky Belly is available at Hopdoddy until August 5th. This post is sponsored. #hopdoddy #hopddoddypartner  

The Best Food in Austin Texas: July 2025

Summer might be a quiet time in Austin but not for Austin restaurants. New places have opened up, secret pop ups are popping and it seems like I can go two days without eating out again. Here is my latest round up for the best food in Austin Texas as of July 2025

Did someone say secret chicken and waffles?

The Vitals: the spot: Lil Easy ATX presents Ricky's Chicken and Waffles 5000 E Cesar Chavez St, Austin, TX 78702 the eats: Chicken and Waffles the bucks: $-$$ the full nelson: Chicken and Waffles secret menu at a Cajun restaurant As if New Orleans inspired eatery Lil Easy was tempting enough with PoBoys, Jambalaya, Hurricanes and frozen drinks, they decided to spice things up. Ricky's Chicken and Waffles WAS a secret menu available only for pick up and delivery. Now the iconic soul food combo with Amish roots is available for dine in. PS the authentic Belgian style Liege Waffles made with pearl sugar inside the batter, and you can get tenders on their own or in a PoBoy.

The Fanciest Chicken Wing EVER

The Vitals: the spot: Le Calamar 1600 S 1st St Suite 100, Austin, TX 78704 the eats: Chicken Wing inspired by one of the most revered living chefs today, Gnocchi, Snapper Ceviche, Mutton Snapper in Salsa Matcha the bucks: $$$ the full nelson: the fanciest chicken wing God could have imagined. I confess that I had never heard of Pierre Koffman or his signature Pig Trotter before I went to Le Calamar and that speaks to the special team Le Calamar has assembled. The principles behind Underdog(previous restaurant) have reimagined the same space into a French restaurant that slips into the Austin vibe but make no mistake: the cooking here is coming at a level one sees in NY, Chicago or LA. The ceviche and gnocchi are divine and I could go into why the mutton snapper is one of the most revelatory Gulf seafood dishes I've had to date. But let's focus on the chicken wing. Inspired by a true chef's chef whose lineage leads to the likes of Marco Pierre White(the guy who made Gordon Ramsay into a chef), there ain't no thing like this chicken wing. Sourced from a local farm, the chicken wing is deboned, stuffed with a mousseline which is a cream made from chicken, huitlacoche, sweetbreads, eggs and probably three other things I'm missing. It is steamed then grilled over Japanese charcoal in a Yakitori style grill and glazed with a chicken jus that takes days to make. The word laborious is an understatement. The only thing more criminal than how I can eat a dozen of these is that it costs $8 a wing but we ain't in Buffalo boys and girls. We are at Le Calamar where chickens wings are literally fit for a king.

A sandwich collab for a good cause

The Vitals: the spot: Bill's Oyster 205 W 3rd St, Austin, TX 78701 in partnership with Si Baby Q the eats: Smoked Tri Tip Cajun Shrimp PoBoy the bucks: $$-$$$ the full nelson: a PoBoy that marries a Taste of Texas BBQ with a taste of New Orleans Over the summer, Bill's Oysters has commenced a PoBoy collab with chefs far and wide for a good cause. They donating 10% of their sales to three charities and if that doesn't get you to deal with downtown parking maybe this surf and turf PoBoy will. Jonathan Lagos of Si Baby Q smokes his Tri-Tip beef roasts low and slow before a hard sear and a slice. That gets paired with blackened deep fried shrimp, and a slaw dressed with an irresistible jalapeño aioli. The bread, sourced from a 125 year old bakery in New Orleans rounds out a pricey PoBoy that is also an act of goodwill.

How to eat through an Austin Summer

The Vitals: the spot: Con Vista Al Mar  1209 E 7th St, Austin, TX 78702 the eats: Cachorra Tostada the bucks: $-$$ the full nelson: a the answer to a long hot summer is cool refreshing Mexican seafood Con Vista Al Mar arrived to Austin after a fast start in Mexico City where four locations popped up in four years. The vibe is very much straight outta Mexico or at least a beach vacation in Mexico. The Cachorra tostada I had was teeming with seafood. A layer of crab serves as the bed for shrimp, scallops and octopus. Tomato, thinly sliced onion, salt, pepper and lemon top things off until the Cachorra sauce arrives. It is an umami bomb of flavor, hitting notes more like a Japanese sashimi plate thanks to the soy sauce and maggi sauce. I can't think of a better dish on a hot summer day in Austin.

Ultimate Ramen Cheat Code(price hack)

The Vitals: the spot: Ramen 512 1420 Cypress Creek Road Ste 300, Cedar Park, TX 78613 the eats: Tonkotsu Ramen, Karage the bucks: $16, $7.50 the full nelson: Top Classic Ramen joint in Austin I won't spend too much time talking about Ramen 512 because I have covered it before last year. I will tell you that since then, I have landed on my perfect order, a cheat code if you will. And the level unlocked will save you money. Go halfsies on a ramen and add extra toppings. And I mean premium toppings like the Pork Chashu and the egg. The order will easily be enough for two and you will spend far less than ordering two bowls. Yes, you are welcome.

Best food Austin July 2025 recap

I've been a busy eater and my reach was far and wide. I'll leave you with this breakdown:

• Le Calamar is your next date night if you want to spend some $$$, drink some wine and are in the mood to experience some serious skills in the kitchen
• Con Vista Al Mar is how you beat the heat with food this summer. Chilled seafood is the answer kids.
• Bill's Oysters is a spot to go to for the die hard po boy fan. Their burger on Happy Hour is a deal too.
• Ricky's Chicken and Waffles might be the place to get my kid off Raising Cane's. And they have their own Cane sauce riff.
• Ramen 512 might be the most legit ramen I've had in Austin. It takes me back to Japan where I was last month and have been to, twice in the last three years.

Eat well and see you next month!

Why Cast Iron is the best at making toast

ditch the toaster and embrace your cast iron skillet

After picking up a loaf fresh sourdough from an Artisanal bakery to make BLTs, I was tasked with using the extra slices of bread the following day. Fresh bread dries out faster than commercial bread from the supermarket. So I was nervous putting the slices into a toaster. My solution? A cast iron skillet greased with a layer of melted butter. For good measure, I also tried a slice of the sourdough in the toaster. Then I had my son try each. He picked the slice warmed in the Cast Iron pan and I concurred. I put a poll up on Instagram and found others coming to the same conclusion. But why is cast iron better at making toast? Here are my thoughts:

---

1. Flavor Control: Browning Beats Blasting

Toasters are blunt instruments. They rely on high, dry radiant heat, which crisps the surface but doesn't always bring out the depth of flavor. A cast iron pan, however, uses conductive heat, allowing you to develop a golden, buttery crust that’s deeply caramelized and evenly browned. Want a touch of garlic or a hint of olive oil? A toaster says, “no.” A skillet says, “bring it on.”

---

2. Customization: endless options

With a cast iron pan, toast becomes a blank canvas. Want a soft center and crunchy edges? You got it. Want to baste it with butter or drizzle it with oil? Go ahead. Want to toast thicker bread or oddly shaped slices? No problem. You're not just toasting—you're cooking. A toaster limits you to thin, uniform slices. A skillet? Sky's the limit.  

3. Better With Butter

Let’s be honest: toast is just a vehicle for butter. And a skillet lets you do the sacred thing: toast in butter. Not on it. In it. The result is a crisp, golden edge, a buttery finish, and a deep richness that’s impossible to get from a toaster’s dry heat.

---

4. More Sustainable & Long-Lasting

A cast iron pan lasts forever. Literally. It’s passed down, seasoned with decades of meals and memories. A toaster? It’ll break, burn, or become obsolete. Plus, fewer gadgets = less clutter in your kitchen and less waste in the world.

---

Final Toast: Why Choose Less?

Toasters may be quick, but cast iron gives you toast worth waiting for. Richer, crispier, and infinitely more versatile, making toast in a cast iron pan is less about efficiency and more about experience. And hey, once you’ve tasted toast seared in sizzling butter, there’s no going back. Ditch the toaster. Pick up the pan. Upgrade your breakfast.

Dad, can you make french fries?

The immediate answer was no but I can try. And what turned out to be a random and frankly big ask has become a new recipe for the "Dad is cooking" arsenal. Yup, I make Carne Asada fries now.

What exactly are Carne Asada Fries?

Carne asada fries are a popular Mexican-American (specifically border-style) comfort food that originated in Southern California, especially in San Diego. They’re like a Mexican-inspired loaded fries, combining the richness of steak tacos with the indulgence of cheesy fries. They're a staple at many taco shops and late-night eateries on the West Coast. And I have had them in San Diego too, including my San Diego episode of Cheap Eats.

Carne Asada Fries Recipe

Ingredients

• two Russet potatoes, peeled and cut into french fries(I like em thin)
• two pounds Skirt steak
• rub of choice(I used Arnie Tex's SPG)
• 2 cups Guacamole(mine is avocado + chopped onion + lime + salt + Tajin)
• 3/4 cup Shredded cheese(Supermarket Mexican blend works)
• 1/3 cup Cotija cheese
• Salsa on the side

Steps

Step 1 & 2: soak the fries and let em dry

First off you are gonna want to consider taking two days to do make this carne asada fries recipe. Because there is plenty of wait time in this process. The soaking for the potatoes takes 90 minutes alone. And drying them after takes another 90. So these two steps alone will take you three hours.

Steps 3, 4 & 5: blanch the fries(first fry), drain the oil and freeze overnight

Now we are getting into the work. Heat up your cooking oil to 275 and fry those fries for exactly three minutes. At this point I should mention that little details like blanching for exactly three minutes came from YouTube Chef Jean Pierre whose recipe was my guideline. His channel is fantastic btw and a big reason why this carne asada fries recipe is so damn good. Back to the carne asada fries recipe. After three minutes, drain the oil on anything lined with paper towels and pop em in the freezer when totally cool. They should hang in the freezer for 2-3 hours. On this occasion I went overnight, hence needing two days.

Steps 6 & 7: final fry and immediate salting

For the final fry, heat your oil to 400 degrees and fry the frozen blanched fries until golden brown. According to Chef Jean Pierre, this is a bit subjective but I prefer a yellow gold as opposed to a deep golden hue. Salt immediately with a fine salt like sea salt or Maldon. I have to say these fries came out superb. I almost didn't want to blanket them in steak, melted cheese and guac. But this is a carne asada fries recipe and sacrifices must be made.

Steps 8: Carne Asada

Skirt steak or flank would be ideal for this carne asada fries recipe. I like a strong rub too so I used SPG from Arnie Tex but your fav rub or even salt and pepper will do. I really like the flavor of mesquite hardwood charcoal and I prefer a medium cook here. Medium rare steak doesn't work as well in Carne Asada fries or even tacos unless you are using a premium cut like NY steak.

Step 9: the assembly

Place the cooked french fries in a cast iron skillet. Chop up the carne asada(be sure to cut across the grain) and cover the fries. Be generous with the steak too - that's why I said get two pounds. Then cover with shredded cheese of your choice and pop it in a broiler for 5-7 minutes until the cheese is melted. Keep an eye on it and make sure nothing burns! You worked too hard for this!! Finally add some guacamole and sprinkle on the cotija cheese. Served with some salsa - I like it spicy!!! Here is one from the Covid quarantine days I like for this. Not only is this a proper French Fry recipe but it will be the best carne asada fries you will have. At least until you make this again. With fries, practice makes perfect. And budget the time to do it. Frying food is laborious and if you know that going in, you will have a much easier time pulling this one off. So when your kid says make me fries, you know the answer: yes, but it’s gonna be carne asada fries!!

Everywhere I ate in Kyoto Japan

Even the bummers, the beers, the hidden gem cocktail spots and the sweet snacks. Kyoto has a sterling reputation for food as it is the birthplace of Kaiseki:  a traditional multi-course Japanese dining experience that emphasizes seasonality, balance, presentation, and meticulous technique. In today's terms you might consider that a banging tasting menu and I guess it is. But I didn't try one. Even though Japan is a deal compared to the US, Kaiseki is still pricey, requires reservations and keep in mind it's a special occasion place as far as the Japanese are concerned. There's plenty of good eating to do on the daily. Well, at least if you skip a place like this . . .

The Vitals: the spot: Kobe Beef Factory 〒600-8001 Kyoto,Shimogyo Ward,Shijo Street,Kawaramachi,68 Higashi-iru Shin-cho the eats: Kobe beef set the bucks: $$$ basically not worth it the full nelson: a bummer of a meal

The plan was to hit a top notch conveyor belt sushi joint. But plans changed. The wait was steep, we had no reservation(PS consider that whenever you go out or call ahead) so we pivoted. A food court nearby led us to a somewhat desperate decision. My son was a trooper and enjoyed the spot. At least one of us did. Overpriced and far from the elite beef we had in Korea, this Kobe beef was more a knock off jersey than the player who dropped 80 points in a single game. Overpriced, underwhelming and easily the most disappointing meal I have ever had in Japan. Everyone has a bad game. You just gotta shrug it off and move on. The Vitals: the spot:Nishiki Market Nakagyo Ward, Kyoto, 604-8055, Japan the eats: food stall heaven the bucks: $ the full nelson: why I fly across the world to eat After that bummer meal I made plans to head to Nishiki Market come hell or high water. I've never used that phrase before but I googled it and it makes sense. Surprisingly I came across a Reddit thread that called it toursity and "not good". I'll agree with the first part but I freaking loved it and love being a tourist in Japan. On to the grub. Bring cash and be picky because there are loads of stalls. You don't want to miss out on the fatty grilled crab legs, giant oysters and the Kobe beef skewers that were so much better than what I had the night before. My advice is eat the first thing you see that looks good and walk all the way to the end. On your way back you will be able to see which spots were the busiest and pace yourself accordingly. At one end is a restaurant where you can actually sit down and have a drink and eat giant oysters(among other goodies). Since I went solo I came back and brought the Mrs . . . good times friends. The Vitals: the spot: Kikyo Sushi 〒604-0071 Kyoto, Nakagyo Ward, Daimonjicho, 油小路通丸太町下る43-2 大文字町43 the eats: Sushi the bucks: $$ the full nelson: Bang for your Buck Sushi We have our sushi move down in Japan. It comes down to finding a place with a reasonable price which for us is like like $30 to $50 per person. I recommend using a site like Tablog but google maps aint bad either. Seems like a low lift but that's because you just don't have to try too hard when it comes to sushi. Even the cheap places have good fish. What sets a place like Kikyo and more expensive places apart starts with the rice. Great sushi means great rice folks. Kikyo was fine, not other worldly but also not too pricey either. We also had a great sake flight here as well. Dude made it a show with these giant bottles too. The Vitals: the spots:Craftman 643-1 Nijo Hanjikicho, Shimogyo-ku, Kyoto 600-8412 Kyoto Prefecture and Takanoya 255 Makieyacho, Nakagyo Ward, Kyoto, 604-0857, Japan the eats: Craft Beer the bucks: $$ the full nelson: the best craft beer I have ever had I had no expectations of finding great beer or cocktails in Kyoto or Japan for that matter but the craft beer and the bars I found in Kyoto were second to none. I like craft beer but I ain't no beer nerd. Still, Kyoto made me look at beer a little differently. Most striking was the time taken to pour the beer. Very methodical. And the near silence when you walk into the bars I found in Kyoto was a welcomed change. It's a magnificently different experience, with a laser focus on quality. My favorite bar ever was this tucked away dark yet pristine spot in the alleys of Kyoto. I dream of finding it again. But sadly I can't seem to ping the location on the internet. The Vitals: the spots: Shintogetsu udon shop 0-40 Sagatenryuji Tsukurimichicho, Ukyo Ward, Kyoto, 616-8384, Japan and Kumunocha cafe 220-13 Sagatenryuji Tsukurimichicho, Ukyo Ward, Kyoto, 616-8384, Japan the eats: Udon shop and killer dessert shop next door the bucks: $$ the full nelson: killer lunch combo after seeing going to Monkey Park Arasiyama Monkey Park is a fun trek when you are visiting Tokyo. It involves a short hike up a little mountain to an area where monkeys freely roam. Naturally one might work up an appetite. We landed on this Udon shop called Shintogetsu. My son is a noodle head so he is always down and honestly I could have eaten half the menu. This visit was also the first time I tried dipping udon. Next door or a few doors down we snagged a matcha ice cream. Matcha is a big deal in Kyoto and the trendy tea seems to make anything better but ice cream will make you scream matcha all day all night. The Vitals: the spots: Honmaguro to Sosaku Washoku Ginjo Kuraudo Marutacho Ten 〒604-0002 Kyoto, Nakagyo Ward, Kagamiyachō, 50-2 そいる, Japan the eats: Izakaya with a focus on tuna and sake the bucks: $$ the full nelson: The Izakaya streak continues Izakaya continued to be my fav restaurant type in Japan. Something for everyone, reasonably priced and just a lot of fun. This spot specialized in Bluefin tuna and Sake. The tuna sashimi ranged from loin to various grades of fatty belly. Basically heaven for a sushi head and pennies on the dollar compared to eating this in the US. I do have zero regrets ordering a dish called "Gout Prince" that featured a hardboiled egg topped with salmon eggs(Ikura), sea urchin(uni) and caviar. Or the scoop of potato salad topped with uni. I kept ordering but kinda didn't need to. The bluefin tuna was about as satisfying as it gets and the platter was like $21. Did I mention this place isn't that expensive? God I love Japan . . . . .

Kyoto wrap up

The city is highly touted for the elegant fine dining tasting menu experience known as Kaiseki. But I never stepped foot in one. You don't have to. Good, even excellent doesn't necessarily mean expensive in Japan. That certainly was the case in Kyoto. Keep it in mind and all these spots but I'm sure I barely scratched the surface.