Only in Toyko is a personal account of Michael and Luke’s favourite areas, restaurants and food haunts. It is co-written by two chefs based on personal experience and recommendations from friends in the industry.
Tokyo is the largest populated metropolitan area in the world. It has over 160,000 restaurants – so you might be wondering where to start?
The authors admit to having a bias towards the west of Tokyo, especially Shibuuya, Shinkjuku, Meguro and Minato. But they cater to all meal types from classic Japanese foods to other cuisines. Think sushi, takoyaki, ramen, sandwiches, burgers and donuts.
Here are some of their suggestions:
- Camelback – the best sandwich in Tokyo
- Nem Coffee – quality coffee with an international vibe, including espresso, pour overs and press coffee.
- Delifucious – delicious fish burgers and anago dog
- Uoriki – cheapest way to eat quality sushi
- Sakurai Tea Experience – a modern take of the tea ceremony
- Kome Kome – an intimate sake experience
Only in Tokyo is your guide to spending at least 24 hours in the ultimate food city.
The book comes with full-colour and black and white photographs. The book is easy to pick up a read about a place when you need to or if you are looking for inspiration.
Only in Toyko is a celebration of the ultimate food city by two chefs in the know.
Category: Food, Travel
Publisher: Hardie Grant Books
About Michael Ryan
Michael Ryan is one of Australia’s most respected chefs. With partner Jeanette Henderson, he is the owner of Provenance Restaurant in Beechworth, north-east Victoria. After initially studying science at the University of Adelaide and working in chemistry for several years, Michael was drawn to cooking. He opened his first restaurant, Range in 2006. Range won a succession of two hat awards in The Age Good Food Guide, as well as Country Restaurant of the Year in 2008. Provenance opened in early 2009 and has since gone on to receive two hats every year since. In 2013, Provenance won Best Regional Restaurant and Michael Ryan was named chef of the Year. Michael has a long-term interest in Japanese cuisine, and this is reflected in the techniques and flavours used in the PRovenance menus. He also hosts small group guided tours to Japan each year.
About Luke Burgess
Luke Burgess finished his apprenticeship at renowned Syndey restaurant Tetsuya’s before embarking on a career in freelance food and travel photography. In 2006 Luke and his partner moved to Tasmania in search of a culinary adventure and soon after opened Pecora CAfe, about 45 minutes south of Hobart. A couple of years later, inspired by a stint at Copenhagen’s Noma, Luke and his business partners opened Garagistesin Hobart. In 2011, Luke won Best New Talent in the Gourmet Traveller Restaurant Awards, and Garagistes scored two stars in the Gourmet Traveller Restaurant Guide and was listed in Australia’s top 100 restaurants. Since closing Garagistes in 2015, Luke has cooked in eight different countries, run Sydney’s 10 William St for five months, and started a company consultingg to emerging hospitality ventures. His plans for the future include a farm-based business facilitating the division between kitchen and garden while exploring what can grow in Southern Australia.