Australian Gourmet Traveller - (05)May 2020 (1)

ACHEF’SGUIDE

ChefHidekiIi takesusona culinary tour of his

favourite Tokyo venues.

112

ACOOK’SYEAR

Seasonaleatingis anobsessionin Japan,withmenus

designed to celebrate the most fleeting of ingredients.

108

EASTMEETSWEST

JapaneseandItalianaretwooftheworld’smostloved

cuisines, so why not combine them? Enter wafu pasta.

50

ATASTEOFTOKYO

WevisitedTokyoearlierthisyeartocapture

this vibrant city of colour and contrast.

114

FROMNOMATONIPPON

ChefThomasFrebelspentmorethana decadeat

Noma before Japan captured his heart and mind.

56

CROWDPLEASER

Japanesesocietyis governedbya setofunspoken

rules. Jane Lawson explains the basics of its etiquette.

60

THEFUTUREOFAUSTRALIANTRAVEL

In themidstofthecoronaviruscrisis,Mercedes

Maguire investigates the future of the travel industry.

26

MAY 2020

ONTHECOVER

Fat soy ramen and kaeshi (p86)

RecipeKeitaAbe,Ryota

Kishimoto& DingqiXin

PhotographyJamesMoffatt

StylingVivienWalsh

Food preparationAngela Devlin

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Travel

Features

9 UPFRONTEditor’sletter,contributors,six dishes and news.

28 HOWI EATPresenterYumiStynes.

30 FIVEOFAKINDShoyu.

32 COMMUNITYXKYLIESubhana Barzaghi.

34 DRINKSSake.

36 THEJAPANESEPANTRYEssential ingredients.

39 FASTSimple,everydaymeals.

46 MASTERCLASSDashiandchawanmushi.

48 ANATOMYOFADISHSukiyaki.

106 THEARTOFTRAVELEnjoyingculture shock.

127 HOMEJapanese-inspireddesign.

128 STYLEMinimalistloungewear.

129 BEAUTYLuxeclassicsforMother’sDay.

130 OBJECTS OF DESIRECeramics.

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