Now that Japan looks possibly primed to welcome unrestricted tourism (and has already given the go-ahead for non-guided package tours) in the near future, it’s not too early to start planning your itinerary if a holiday there is on the agenda.
Not only is the country filled with vibrant sights and culture, but it’s also an exciting culinary destination that’s developed a reputation for its buzzing food scene. Need recommendations? Chef Michael Ryan, who’s the chef-owner of the two hat-awarded Provenance restaurant in Beechworth, North East Victoria, Australia, is one to ask.
The chef is an avid lover of and seasoned visitor to Japan, having travelled to the country over 30 times. He also hosts intimate culinary tours there, which have amalgamated into the Only in Tokyo Only in Tokyo: Two Chefs, 24 hours, The Ultimate Food City chef’s guidebook.
Recently, he was in town for a two-day-only six-hands menu collab with contemporary Japanese Kappo restaurant Oumi located on the 51st storey of CapitaSpring, which showcased his contemporary Australian approach together with Oumi’s modern Japanese cuisine.
The Weekly caught up with him to find out more about his must-go foodie haunts in Tokyo and around Japan, hidden gems, and cultural dining norms to note while you’re there.