japanese restaurants

In this compelling episode, we dive deep into the inspiring journey of 2X Food Network Champion, Jonathon Stranger. Join us as he opens up about his battle with alcohol abuse, his path to recovery, and the incredible story behind the creation of his renowned restaurant, Ludevine. As the owner of One Table Hospitality, Jonathon shares invaluable insights into his challenges and the triumphs he experienced. We also explore the crucial topic of mental health, shedding light on its significance in the culinary industry. Prepare to be captivated by Jonathon's resilience, determination, and unwavering passion for food and well-being. Don't miss this thought-provoking conversation that offers a unique perspective on the intersection of personal growth, entrepreneurship, and mental health.

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This video includes:
✅ How to Open a Restaurant
✅ How to recover from Alcohol abuse
✅ How to cook better

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Our guest is David Schlosser who is the chef/owner of Shibumi in Downtown L.A. 

Shibumi opened in 2016 and shortly afterwards, it earned accolades from various prominent media, including The Los Angeles Times’s Jonathan Gold who ranked Shibumi number two restaurant of the whole city. Currently, Shibumi holds one Michelin star. 

David was classically trained in Japan and soulfully serves authentic Japanese dishes at Shibumi. But originally, he used to cook French cuisine at Michelin starred restaurants in France. 

In this episode, we will discuss how David got into Japanese food, his training at top kaiseki restaurants in Japan, his philosophy of cooking Japanese cuisine, and much, much more!!!

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This week on Krewe of Japan Podcast... news of the Japanese borders re-opening to foreign independent-travelling tourists has everyone hyped! While this announcement of visa waivers & removal of daily caps isn't officially official just yet, all things are pointing to this being cemented soon. However, up until this point, 2022 hasn't been the easiest for people trying to get into Japan. However, it wasn't impossible! Doug sits down with special guest hosts (and friends-of-the-podcast) Rob Dyer of The Real Japan & Allan Richarz of Tokyo Confidential Podcast to discuss which visas helped them get into the country, their travels while there, and all the red tape and shocking surprises along the way! 

------ About the Krewe ------

The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, & the Krewe of Japan Youtube Channel). Until next time, enjoy!

------ More Info on Rob Dyer ------

The Real Japan website

Rob's Twitter Profile

How to Travel in Japan Without Speaking Japanese (Audiobook)

Rob's Travel Diary from his Most Recent Trip

11 Unique Things to Do in Osaka

------ More Info on Allan Richarz ------

Allan's Twitter Profile

Tokyo Confidential Twitter Profile

Tokyo Confidential Podcast

Allan's New York Times Work

Allan's Recent Bloomberg Article on Transit Accessibility in Japan

October 14 was the day that restrictions were lifted in restaurants and bars, so people can finally go out to eat and get lashed again !No more drinking until 7pm and going home at 9 o clock. Hoooray! But, you still gotta wear a mask!

When going to restaurants in Japan, you will come across some interesting concepts that you probably won't see anywhere else. so on today's show Burke and I talk about some useful things you should know when eating out in Japan. We talk about Food samples, restaurant vending machines, sharing food, and much much more. Enjoy the show!

Sponsors:

Bearfoot Bar

Located in downtown Sapporo, walking distance from the subway station. There are  variety of Japanese made craft bottled beers. A range of whiskeys and basic cocktails also available. Burgers and pub style snacks. Friendly English and Japanese speaking staff.  https://www.facebook.com/bearfootbar
 

The Red House 

Located in the heart of Rusutsu Ski Resort, just cross the main road and it’s behind the Seicomart Convenience store. The restaurant features a mix of Japanese, Asian fusion, and western Style dishes, including shabu-shabu with wagyu beef and Hokkaido wagyu beef steak. Open winter and summer, 12-3pm for lunch, 5-9pm for dinner, with prices ranging from under Yen 1000 to about Yen 5000. https://theredhouse.jp/

Rusutsu Lodges

Open all year round. Located 5 minutes walk to the main Rusutsu Ski Resort Gondola. There are Japanese, Western, and apartment style rooms with breakfast packages available. There’s a Japanese sento (public bath), two convenience stores less than a minute walk, ski room and tune up tables, plenty of free parking space, and summer BBQ packages available. Check out the website for more information and availability. http://rusutsulodges.com

Hokkaido Guide

Established over 10 years ago, written by locals for locals and international tourists. The guide contains information on all types of businesses and locations around Hokkaido. There's information regarding all things Hokkaido such as sightseeing, nightlife, events, services, food and restaurants, entertainment, outdoor activities, and more. Currently offered in English and Thai, advertising space available. Check out website for everything you need to know about this beautiful prefecture. https://hokkaidoguide.com


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Our guests today are JT Vuong and George Padilla, the executive chef and the co-founding partner of Rule of Thirds in Greenpoint, Brooklyn in New York.  George and JT met at Okonomi, a charming Japanese restaurant in Williamsburg, Brooklyn and after working for several years together, they opened Rule of Thirds in February 2020 – what a timing!  It was a month before the outbreak of COVID-19.  

But the duo managed to get through the challenges in the pandemic and luckily we can now discover their great new restaurant in person.  

In this episode, we will discuss how George and GT got into Japanese food, their ideas of Japanese food culture, how they communicate the ideas at Rule of Thirds through outstanding hospitality and unique dishes, creative programs they offer to enjoy Japanese flavors and much, much more!!!

Image courtesy of Eric Medsker.

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Buya Izakaya + Yakitori
305-699-0601
hello@buyarestaurants.com
https://buyarestaurants.com/buya-miami.html

Today's guest is John McCarthy, a former attorney who gave up the practice of law to attend the French Culinary Institute. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook. In 2012, he opened The Crimson Sparrow restaurant in Hudson, New York, which served a tasting menu of cuisine that employs French and Japanese technique and incorporates flavors and ingredients primarily from Japan and local farms surrounding Hudson.

We discuss John's idea of Japanese cuisine, the fascinating concept behind his new restaurant OKA in Murray Hill, Japanese sweets, and much more!

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This week on Japan Eats, host Akiko Katayama is joined by Shota Nakajima, the chef and owner of Naka in Seattle.

Chef Shota began his culinary journey at the age of sixteen, working for a well-acclaimed sushi restaurant in his hometown of Seattle, WA. At the age of eighteen, Nakajima moved to Osaka, Japan to learn about the art of Japanese cuisine. In Japan, Nakajima had the opportunity to work for Michelin Star rated Chef Yasuhiko Sakamoto. As one would expect, this experience changed Chef Shota’s perspective on cooking.

Since returning to Seattle, it has been Nakajima’s dream to convey Chef Sakamoto’s approach to hospitality and Japanese cuisine in the United States.