Sukiyaki at Kozue. — Image Credit: Mijune Pak
by Mijune Pak , Follow Me Foodie – WE Vancouver
posted Nov 27, 2013 at 2:00 PM
I recently explored the food scene in Tokyo and Kyoto and Japan as a food Mecca left me almost speechless. I don’t know many cities taking food this seriously. I felt like an amateur starting from scratch and I was learning so much. I loved it.
I was there when the leaves were changing and so were the menus. Chefs were using seasonal ingredients and not because it was “the thing to do” — it’s what they have always done.
I envy some of Japan’s winter delicacies and specialties. Here are two that I wish we had more of here. Read the full story.
See more Follow Me Foodie stories from Mijune in the WE Vancouver:
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- FOLLOW ME FOODIE: Sushi 101: Part 3 – How to eat it
- FOLLOW ME FOODIE: Vancouver Food Cart Fest
- FOLLOW ME FOODIE: Vancouver’s High on Pie
- FOLLOW ME FOODIE: What is the definition of local?
- FOLLOW ME FOODIE: Why Mijune Pak writes about negative experiences.
- FOLLOW ME FOODIE: Hog Wild in Whistler
- FOLLOW ME FOODIE: Looking for “authentic” food or authenticity in food
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Mijune, you must try Takumi Sushi on West 10th. The chef has 40 years of experience. I have had both dishes mentioned in the article. He referred to cod milt as “monkey brain”:).
The Sukiyaki is wagyu beef and is delicious.
I have followed him since he opened on North road in Burnaby before reopening in West Vancouver. Japanese business men would drive up from Seattle just to eat his food.
@Mike Wood – I’m there!! Haven’t been there yet! Thanks for the heads up, Mike!! I’m excited.