Korean Job Discussion Forums

[Stout]

What I love about Tokyo foodism is the level of cooking, the spirit of adventure, the brilliant development of traditional dishes, and the incredible variety found throughout the city, not just in one or two areas. There's often also some interesting comments on culture and history lurking in the background, and some clever tete a tete with the diner, with a awareness of international and local themes to an appeciable depth...hope Seoul picks up on some of these things to continue developing its own vibrant food culture, and I also hope it tones down on mimicking the more J-poppy elements, like takoyaki, waffle cafes straight outta Harajuku, and shu cream puffs (u wanna copy something from Tokyo cafe culture, go for the piping hot croissant with the chocolate melted in the center)...good bin ddae duk and hodduk more than hold their own, and ought to be developed/promoted a bit more

http://metropolis.co.jp/dining/restaurant-reviews/loykratong-resort/

http://metropolis.co.jp/dining/restaurant-reviews/jamrock-cafe/

http://metropolis.co.jp/dining/restaurant-reviews/konsai/

http://metropolis.co.jp/dining/restaurant-reviews/xian/

http://metropolis.co.jp/dining/restaurant-reviews/bills-2/

http://metropolis.co.jp/dining/restaurant-reviews/izmir/

http://metropolis.co.jp/dining/restaurant-reviews/devilcraft/

http://metropolis.co.jp/dining/restaurant-reviews/ivanramen-plus/

http://metropolis.co.jp/dining/restaurant-reviews/chinjuya-2/

http://metropolis.co.jp/dining/restaurant-reviews/minoya/

http://metropolis.co.jp/dining/restaurant-reviews/yutoku-soba/

http://metropolis.co.jp/dining/restaurant-reviews/vegetable-sushi-potager/

[The Floating World]

[Stout]

[MegaMind]

Good post...

When I first visited Japan, among other aspects what impressed me most was the level of quality invested in their products and especially their cooking. The intensity of preparation ratchets up the 'WoW' factor. Usually, there's a complexity of flavoring, layering, and hidden delights.

Plus, what also caught my attention was the way that the whole restaurant works as a team. Eating in some Japanese establishments was like being inside an orchestrated, culinary universe. Each worker reverberated with all the others, so they demonstrated their rhythm and zeal.

So, it was no surprise, when I heard that Japan now has more Michelin stars than even France itself. I only wonder that it took so long to rank Japan at all, as Michelin has only been doing it for about 2-3 years.

http://blogs.wsj.com/japanrealtime/2011/11/29/in-japan-a-paradise-of-michelin-three-star-restaurants/?KEYWORDS=michelin

Traveling to Japan is often worth it for the food alone. & for me, after Europe and the U.S.'s finest brews, I'll always go for Asahi or Sapporo.

[nukeday]

[Stout]

[Stout]

Traditional Texan slow-cooked bbq hits town...Tokyo, that is-

Raised in San Antonio and Austin Texas, he�s a big fan of the barbecue cooked in central Texas -- he says it�s the best place for barbecue beef in the United States and maybe even the world.

�Texas barbecue is all about smoke, low and slow cooking of meat by smoke. I think most barbecue places focus on pork and that�s because it�s easy,� says White.

�Cooking barbecue beef, specifically brisket, is very hard to do well. I designed my own oven in Houston and brought it with me to Japan. It has 1.8 tons of pure smoking power and it was built to last over 100 years -- it will definitely outlast me."

http://www.cnngo.com/tokyo/eat/smokin-hot-american-barbecue-sizzling-japan-288400

http://www.thebettertable.com/img/contents/tbt/Menus/Dinner%20Menu.pdf