DREAMSCAPES FALL/ WINTER 2017
16
of this rice-based drink that's been popular
since the eighth century. But sake tastings
also occur at small stand-up bars, such as
Shinshu Osake Mura in Shimbashi and Ori-
hara in Monzen Nakacho, which features
about 150 sakes at any given time, enough
to accommodate any taste.
And in Tokyo even accommodation can
provide a bridge between the old and the
new. At Hoshinoya, a super-luxury ryokan
(traditional Japanese inn) just outside the
grounds of the Imperial Palace, the exterior
of the building is a traditional kimono pat-
tern (Edo Komon) that represents wishes for
good life. Inside the five-star hotel, soothing
sounds of nature welcome local and inter-
national guests who want to get away from
western hotels and envelop themselves in
an authentic cultural experience.
But no experience in Tokyo would be
complete without indulging in what can
only be described as culinary bliss. There are
many renowned restaurants such as Joël
Robuchon, Narisawa and Sukiyabashi Jiro
but there are also many small izakayas
where the sashimi and seafood are out-
standing. Tokudawara, a stand-up, one-hour
time limit restaurant in Kita-Senju, has con-
stant lineups to get in, as does Uosan in
Monzen Nakacho, where patrons indulge in
deep-fried oysters, firefly squid, tuna belly,
fried white shrimp and more. Kappabashi is
a very old neighbourhood, now regarded as
the culinary equipment district of Tokyo, but
it's also the home of Wasuke, where river
fish, octopus, mackerel, sole, snapper, skip-
jack and huge, fresh oysters equate to "taste
bud heaven." And near the Ushigome
Yanagicho Metro stop, the signature dish at
Tsuzuku is wasabi meshi—freshly grated
wasabi root on steamed rice, topped with
nori (seaweed).
Tokyo embodies the spirit of creativity,
challenge and excitement in continuing to
position itself as a city that embraces the
precious traditions of the past along with
the 21
st
-century expectations of multi-gen-
erational travellers. The "old" destination
seems to be enthusiastically bursting at the
seams with new ideas that keep it relevant,
meaningful and truly dynamic, in a world
of change.
TRAVEL PLANNER
For more information on Tokyo, visit:
Tokyo Convention & Visitors Bureau: gotokyo.org
Asakusa Culture Tourist Information Center: jnto.go.jp/eng/spot/tic/asakusa_culture.html
Ghibli Museum: ghibli-museum.jp/en
Honda Welcome Plaza: world.honda.com/ASIMO
Hoshinoya Tokyo Hotel: hoshinoyatokyo.com/en
Kengo Kuma's Architecture: kkaa.co.jp/works/architecture
Orihara (Sake Bar): orihara-net.co.jp/oriharashoten
Samurai Museum: samuraimuseum.jp/en
Shinshju Osake Mura: nagano-sake.com/vil/index.php
Sony Building: sonybuilding.jp/en
Tokyo Skytree: tokyo-skytree.jp/en
Tokyo Metro: tokyometro.jp/en
DS
ABOVE: Demonstration by a sword master at the
Samurai Museum. BELOW: The jokoro, incense
burner in front of the main building at Senso-ji in
Asakusa. BOTTOM: Ningyocho Sake Festival.
Steve Gillick
