Superfoods & Aromatic Accents

Realized that it has been over 3 months since my last blog post.  I have to admit, I feel amazingly guilty......though I have been updating my Instagram account.  So, will finally share here my more recent work of superfoods & aromatic accents, lavender & hinoki--Japanese cypress.  Most of these were used in my "tokyo trend" reports.  Food has always been a big part of my life, especially healthy ones.

Have been very fortunate to be living in Tokyo for the past 6 1/2 years, cause Japanese produce is really fresh & delicious, plus some (sometimes imported) superfoods, have been having super healthy meals!

Jalk Coffee

Knowing how much I love coffees and homemade desserts, a friend recommended me to visit a coffee cafe & roaster with her located in the Eifukucho area (the closest station being Nishi-Eifuku) of the Keio Inokashira line. Eifukucho is actually a buzzing up and coming food center, packed with lots of excellent little places for foodies all over Tokyo.

My first visit to Jalk Coffee (pronounced Yalk Coffee) was a little over a month ago.  At the time just as they do every day, the cafe's owners, a very nice husband and wife team, and their staff were quietly hand dripping coffees, and explaining in detail about each of their own roasted coffee blends and lovely cakes.  Another plus, is the prices are very reasonable.  For example, a hand dripped coffee is 500 yen a cup, but the a refill is only an extra 200 yen, and you can choose a different blend.  We didn't get to try their seasonal coffee jelly.  I know it might sound suspicious, but trust me, coffee jelly is a common and very delicious dessert here in Japan.  So, it was decided that we'll have to go back again before the summer is over.

Just this week, we made our way back to Jalk Coffee for their handcrafted coffee jelly with ice cream--I am not joking when I said handcrafted.  The owner made it with a special coffee blend, and lovingly scooped the jelly from pan into the glass bowl, as with the ice cream, which was specifically chosen for its perfect balance of richness and sweetness.  However, upon hearing that their pudding (flan) was also limited, we ordered that too!

The atmosphere, the lighting, and the quality of service, food & drinks, are all that you want for a small, stylish, yet welcoming cafe.  It's the perfect place to have a conversation with a friend, or to daydream by yourself--over a cup of great coffee of course!  I made it a point to share a picture of their coffee cup, because the cups are one of their signatures.  Heard from the owners that they like porcelain Danish drink ware, especially from Royal Copenhagen.  During my first visit, there was an exhibition on at that time, and I was honestly jealous of the artist who got to show his works there.  I actually said that to the owner.  Am sure these two visits would not be my last!!

Please visit them if you ever have the chance, it's all worth it for making a trip out to Eifukucho.  And save room for desserts, even you don't have a sweet tooth!

www.jalkcoffee.com

Retro Sweet Tooth - Koppepan

A little late in posting, since it's already mid-month, but here's my Mar tokyo trend report: retro sweet tooth. Simple childhood memories are making retro school meal items desirable again. Koppepan, plain bread rolls, with various fillings is one of them--especially sweet ones with customizable options!

Talent & Food - Esquisse Tokyo

It was a very special celebration of friendships new & old, dedication to one's craft--here, a culinary one, and of fate. As you may know, Japan has some of the world's best French restaurants, due to the amazingly fresh local produce, great skills of chefs, and the delicate balance of the Japanese style and palette.

I met the very young and talented Ryoma Shida a few years ago, and am very proud of his achievements! Having trained in Paris and Tokyo, won first place in the national competition, and represented Japan in the international one in Italy, he prepared a special dish just for us when we visited him at the Michelin two star Esquisse Tokyo, where he is now working hard as a chef. the picture does not do it justice, but it is a broccoli stem ravioli topped with white truffles--elegant, refined, while packing a punch (first pic).

The other photos are of the main dish, and the main dessert (just for your information, a pre-dessert and petite fours are included in the course--and I didn't take photos of everything, cause was busy eating and chatting)!

From the bread, to the garnishes, and main feature, not a detail was missed! a big thank you to Ryoma, Chef Lionel Beccat, and everyone at Esquisse for making our lives this much more enjoyable!

It was definitely one of the best meals in our lives! After having the mind blowing dishes, I got the positive energy to work harder on my own illustrations, writing, and projects! Am truly a happy & grateful one!

www.esquissetokyo.com

Yummy Japan

For all the international foodies out there, please check out this new portal site, Yummy Japan.  Though it is "Japan",  there are contents created by foodie & cultural Youtubers from all around!  The image is of pasta, but trust me, there info from sushi, ramen, izakaya, and way more!!

www.yummyjapan.net/

Kakigori - Natural Ice

For my Oct tokyo trend report: traditional Japanese desserts are making a major comeback--kakigori is now highly sought after as the new "chic" & "luxurious" sweet and not only in the summer, but all year round. Simple is best, these premium kakigori made from natural ice can easily cost 1000 yen or more! Shown here: matcha & strawberry flavour.

***Natural ice is ice made in the great outdoors, with ponds of water frozen by nature, and handled by dedicated craftsmen. No freezers are used in the ice making process. There are only 5 of such traditional ice-makers (companies) left in Japan***

And here is a picture of the real ones I ordered, though both were of matcha flavour. Lucky to have tried 2 of the 5 ice made by the rare natural ice-makers! The ice really is different, and melts in your mouth like soft, fluffy snow!

Instagram & Lunches

I started using Instagram about only two months or so ago. Have been posting pictures of things that are not always here on my blog, since I wanted to have different content for each of my social media accounts. One of the biggest subject or hashtag is lunch.  I often eat out during lunch at various cafes in Tokyo and daydreaming while I'm at it.  Actually, I wrote My Little Book of Happiness at one years ago.

Am going to post a few pictures from my Instagram feed.  Please follow me at: @js_daydreamer for more of this and other interesting tidbits!  Cheers!!

Bean-to-Bar

Love coffee and chocolate, and cannot be happy enough when the bean-to-bar trend hit Tokyo! This a preview of my "tokyo trend" report for June.

The bean-to-bar concept, no matter if it's the third wave coffee boom or the artisan chocolate craze, is transforming the foodie scene here.  Local roasters of coffee beans and coca beans are gaining momentum and lots of Japanese and foreign fans!

Nene: Sparkling Sake from Yamaguchi

Don't usually have sake, but received this lovely bottle of sparkling sake and had it with a friend last night. Makes a great refreshing dessert drink, especially in this warm weather! Love the name "nene" and the design of the label too!!

Please check out this wonderful sake producer from Yamaguchi Prefecture, Gokyo Sake!!

shop.gokyo-sake.co.jp/
shop.gokyo-sake.co.jp/junmai/junmai10.html

Cheeses!!

In keeping with the foodie mood: for all the cheese lovers in the world--Ricotta, Pecorino Calabrese, and Burrata cheese!!  The real cheeses that I painted from were all Italian, but made here with loving care by hand in Hokkaido, Japan! 

Salad in a Jar

Here's the advance look into my report for May's "tokyo trend" in The Bulletin Magazine.  The final report is usually bilingual or just in Japanese, but I wanted to share with everyone the original English version here on my blog.  Have always found mason jar salads too pretty to pour out and eat!!

tokyo trend – The Bulletin Magazine Feb & Jan 2015

Am going to do it backwards this time, starting with my February's report of "midi & midi" where longer silhouettes are popular during the cold winter season--midi coat worn with midi skirt.

January's report featured "japanese twist granola", anything from kinako & matcha, to yuzu & honey granola, with cashews and almonds, and even sakura & sake kasu granola, with whole cherries and preserved sakura flowers!!

jccabulletin-geppo.ca/tokyo-trend-9/ (Feb 2015)

jccabulletin-geppo.ca/tokyo-trend-8/ (Jan 2015)

Where's Lala? Find Her in Yoyogikoen & On Your Devices!

Lala is always around somewhere in my mind, but she is physically around too--and in particular, in the Yoyogikoen (Yoyogi Park) area.  She has been at the bakery cafe Le Chalet - Levain, at is a permanent fixture at Le Cafe Barney.

Am now going to introduce you to a couple of other places too where she makes the occasional appearance.  One is Newport Cafe, where they have the best vegetable plate lunch with homemade pita bread and falafels in town--you must try it with their hot chai too!  The other is Acot, a pastry store that is only open a few days a week.  Love the macrobiotic sweets the owner-baker makes too!

Of course, you can also find Lala at plate tokyo until then end of this month, and on your devices as well--the free eBook promo is on now until Tue Oct 14 11:59 PM PST (Wed Oct 15 3:59 PM Tokyo time) and find her LINE Stickers here: https://store.line.me/stickershop/product/1013309/en too!

Newport Cafe: nwpt.jp

Acot: acot-blog.jp

Le Cafe Barney: le-barney.com

Special Note, they just celebrated their 2nd Anniversary in September!  Congratulations to the lovely owner couple--Lala & I just love your everything about Cafe Barney!!

Le Chalet - Levain: levain317.jugem.jp

Their seasonal bread of the month is kabocha, Japanese pumpkin!!  Just look at them!! I had the staff to make me their famous goma miso, sesame miso sandwich on their pumpkin bread!!

The Taste, Safety & Pride of Fukushima Produce

Many of my overseas friends ask me, how safe is it in Japan now? What often weighs heavy on their minds is the fact that back on March 11 2011, a disaster struck and radioactive matters have been creeping into to our daily lives since.

Even locals would ask, "how safe is our domestic (Japanese) food now, especially the ones coming from Fukushima prefecture?".

Last night, was fortunate enough to attend a special dinner organized by the Fukushima Prefectural government held at plate tokyo.  It was part of the series of events to promote Fukushima products, and the Executive Chef of plate tokyo, Takayuki Tsuruoka, was the cohost of the dinner.  Not long after Mar 11, he along with other chefs all around Japan signed up as a member of the Fukushima Supporting Chef Group.  Though the site is only in Japanese, please do visit it: fukushima-kensanpin-ouen.jp

I learnt lots about the history, details, and safety of Fukushima meat and produce, and of course got to enjoy them too!  Chef Tsuruoka prepared golden shiitake mushrooms and nashi (Japanese apple pears), both very Asian ingredients in a sophisticated contemporary French style.  Attendees were able to savour all the beautiful flavours along with Fukushima sake and even honey wine!  Yes, you heard right, wine made from honey!

The mater of fact is that the Japanese government has the strictest of food standards beyond that of the EU or the United States.  The meat and produces grown with loving care in Fukushima, are not only safe to eat, but are absolutely delicious!

There are the culinary highlights of the evening:

- Marinated Fukushima golden shiitake with nashi (we had the akizuki variety of nashi, which is in season right now)

- Golden shittake mushroom confit with assorted mushrooms

- Red wine poached nashi with baked custard pudding

- Honey wine produced in Aizu, Fukushima called "Aizu Mead"

So, I now ask not only my overseas friends, but also ones living in Japan, please please go buy and eat Fukushima produce to support the people of Fukushima.  The earthquake may have hit 3 years ago, but the road to recovery is far from close.  It's a long journey, and what we can do to chip in for this effort is simple and delicious!

I still remember a dear friend of mine who took me to a Fukushima chicken specialty restaurant back in 2011 who said the exact same thing.  Honestly, didn't know such a kind of store existed until then.  Really, food culture really runs deep for the Japanese people.

A big thank you in advance for your support, and another thank you to the Fukushima government and the staff of plate tokyo for hosting such an impacting event!

plate tokyo and Fall 2014 Exhibition

With deadlines looming and lots on my "plate" these days, what could be better than visiting one of the best causal, but exceptional French restaurants in Tokyo for a late lunch meeting?

plate tokyo, located in the chic Nishi-Azabu area, is wonderful with an amazing menu from single dishes to course menus ranging anywhere from 1000 yen to 8000+ yen.  Their special priced lunches are not only available during weekdays, but on weekends as well--a rarity here in Japan.

The ingredients are fresh, the cooking is superb, and the atmosphere is relaxing.  I am a lover of great food, but not stuffy and uptight surroundings.  The cheese board and wine selections are to die for!  What is even more impressive, is their personable service, and love of great music and arts.  They even produced their own CDs, and have artists showing their works on a monthly basis.

The owner, Ayano-san, is as attentive as she is cute.  Feel free to drop by plate tokyo anytime, for some great food, or even just a glass of wine, though you really should try a couple of their amazing dishes!

Thank you everyone at plate tokyo for making my stressful life, more relaxed and delicious. Can't wait until my next visit there!

arigatoinc.com/plate
+81(0)8046899059

* A special advance notice: Am honoured to be holding my new exhibition at plate tokyo from Sep 1 to 30 2014

Day 3: Good Food, Good Art, and Good Company!

Day 3 of the stars & my favourite things was as much as food for the creative mind, as for the heart and stomach!  Thank you for the beautiful little gifts and everyone who came out to support me.  Fellow artists and supportive friends came to enjoy lunch and teas, and lots of great conversations.  And the same went for the new people I met.

Le Chalet is usually very busy on the weekends.  That's why am sure this one is going to be even more so!!

Above is just a small sample of what is served at the cafe.  The first is my favourite, goma-miso sando (sesame-miso sandwich), veggie & cheese toast (apologies for me taking a bite before taking the photo), and french toast made with real French bread!

True happiness indeed!!