Tokyo is a city of striking contrasts, where centuries-old temples stand gracefully beside sleek skyscrapers and futuristic landmarks. Wander through the serene East Garden of the Imperial Palace, marvel at the panoramic views from the Skytree Tower, or step back in time at Zojo-ji Temple. For a deeper cultural connection, experience the fire ritual at Fukagawa Fudo-do Temple or join an intimate tea ceremony at Makoya Teahouse. And if you’re craving something playful, the giant pandas at Ueno Zoo never disappoint. In Tokyo, every corner offers a blend of heritage, innovation, and discovery.
Signature Drink: Tokyo Tea
Ingredients:
½ oz gin
½ oz rum
½ oz melon liqueur like Midori
½ oz triple sec
½ oz tequila
½ oz vodka
2 oz sweet sour mix
Splash of club soda
Lemon wheel and maraschino cherry for garnish
Instructions: Stir all ingredients except club soda into a highball glass filled with ice. Top with club soda and add lemon and cherry on the rim
Signature Wine – Chardonnay or Riesling made from the Koshu grape
Signature Dish – Tonkatsu
Ingredients:
4 boneless pork chops pounded to ¾ inch thickness
2 c Japanese panko bread crumbs
1 c all purpose flour
2 eggs beaten
Salt and pepper
Peanut oil or vegetable oil
Tonkatsu sauce
8 T ketchup
5T worcestershire sauce
2T soy sauce
¼ t each garlic and onion powder
3 t sugar
Preparation:
Combine ingredients for tonkatsu sauce and set aside.
Place egg, flour and bread crumbs in separate bowls (for crispier crust, add 1T of flour to beaten egg to make a thicker egg wash).
Salt and pepper the pork pieces, coat in flour shaking off excess and dip in beaten egg until completely covered.
Press the pork into the panko crumbs firmly, until the panko adheres to the pork pieces.
Heat oil in a heavy duty pot over medium heat until it reaches 340 degrees.
Gently place pork cutlets in heated oil and fry 5-6 minutes per side or until golden brown. Work in batches to keep the oil at temperature.
Slice cutlets and serve with tonkatsu sauce, shredded cabbage and rice.
The pork can be reheated for 5-6 minutes in a toaster oven or air fryer at 350 degrees.
