Posted by Ed Levine, June 25, 2007 at 9:25 AM
In Japan the sushi-grade tuna shortage has gotten so bad, sushi chefs are being forced to think about using alternatives like raw venison, and eek!, raw horse. While horsemeat is frowned upon here, it is thought to be a delicacy in places like Italy and Japan. The tuna shortage is making many Japanese sushi chefs very unhappy:
"It's like America running out of steak," said Tadashi Yamagata, vice chairman of Japan's national union of sushi chefs. "Sushi without tuna just would not be sushi."
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Posted by Adam Kuban, June 18, 2007 at 5:00 PM
Earlier today, our own Serious Eats overlord was lamenting the dearth of affordable eats in Tokyo. Will Burger King do, Ed? The chain closed a few years ago, but it's back. The travel blog Gridskipper reports that the line for a Whopper (or Whaler or what have you) at the Shinjuku outlet can be as long as 1.5 hours. A second BK will open in the Ikebukuro district later this month.
Photograph from yuichi.sakuraba on Flickr
Posted by Ed Levine, June 18, 2007 at 10:00 AM
I've never been to Tokyo, but everyone I've talked to who has tells me that finding good, moderately priced restaurants there is not easy. So we should all be thankful for Julia Chaplin's piece on Japan's capital in yesterday's New York Times, which featured three restaurants I would definitely check out on a visit to the country.
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