Boiled Kidney With Flavors Of Sichuan Sure To Tempt Taste Buds

Boiled kidney with flavors of Sichuan sure to tempt taste buds

Chinese restaurant Kogetsu, run by Kazuo Yamanaka, stands quietly at Ikenohata near Ueno Park, its structure witness to the transformation of the capital from Edo to Tokyo.

The wooden building, dating to the early Showa Era (1926-1989), used to be an inn opened by Yamanaka's grandfather late in his life. The combination of a vintage building in the old district and authentic Chinese cuisine may give people pause for thought, but it was born out of the chef's strong wish to turn what he loved into a vocation.

Tempt Your Appetite In Summer With Delicious Simmered Beef

Tempt your appetite in summer with delicious simmered beefKimio Tomura, owner of a Kyoto-cuisine restaurant, introduces the dish “shigure-ni,” simmered beef, which he says is good for midsummer and can be prepared beforehand and stored in the freezer for later use. Shigure-ni is primarily beef that is simmered in soy sauce, sugar, ginger and other ingredients.