In the mood for pasta
Before opening Shirosaka, I worked at Union Square Tokyo for six months with Michael Romano who was the chef at the original Union Square Cafe in New York. The restaurant does burgers, pasta and steaks. Over the past 20 years, there’s been an explosion of American cuisine in Tokyo, especially craft burgers, which Japanese people are crazy for. I like the burger at Union Square. Yoshichika Matsuda, the head chef there, is very talented.
I also like sitting at the counter at Melograno. Chef Yuji Goto gives everyone a warm welcome and I always tell him to cook me whatever he wants. I love his pasta, such as a black-truffle pasta that’s really, really good. It’s not a big restaurant, but it’s casual and very friendly.
Welcome to Akasaka
This story is from the May 2020 edition of Gourmet Traveller.
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This story is from the May 2020 edition of Gourmet Traveller.
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