We are happy to announce that our new website launched! TOKYO FOOD TOUR is founded to introduce the depth and ...Read More
For centuries the traditional art and skill of candy pulling – AMEZAIKU was handed down from master to apprentice in Japan. This artistic skill is very delicate, requiring both a hands on learned knowledge of candy chemistry and of technical ...Read More
We have just added a new tour combining a hands-on soba making class wtih a walking tour of the Kappabashi Street's many kitchen supply stores. After a client, who went on this tour in July enjoyed it so much, ...Read More
My husband and I spent a few days in Tokyo in the spring of 2010. It was our first trip to Japan. We love to eat, but we were afraid that between an inability to speak Japanese, the scant few ...Read More
Tonkotsu ("pork bone") ramen usually has a cloudy white colored broth. It is similar to the Chinese baiting and has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the ...Read More
It’s a kind of spring vegetable only available from early January to begging of April. In the English dictionary, it listed as butterbur scape, but when I was in the State, I had never seen them either at the super ...Read More
 Tokyo Food Tour is to introduce the depth and richness of Japan's culinary culture to visitors and true Japanese food culture to the world. |
