The Taste of Tokyo (As Rosanjin Would Say)

Introduction

This manuscript was prepared for the Spring Reading Session (April 22, 2025) in the CH room commonly known as the "Kyoto Room." The story was drafted and then styled in the voice of Rosanjin using ChatGPT, followed by further editing.

https://www.instagram.com/p/DHe_vqCSbQW9IMy4uhNjCDHvp-aSf4ultHyH9c0/?igsh=dnU4dnRmZTQ1MGxv

You are free to read or reference this, but please let me know. Please refrain from copying or reprinting.

The Taste of Tokyo (As Rosanjin Would Say)

There are those in the world who criticize Tokyo cuisine as being unrefined compared to Kyoto cuisine, lacking sophistication, and being overly seasoned and vulgar. This is nothing more than the shallow talk of people who do not truly understand what cooking is.

The true essence of Tokyo cuisine lies in the "subtlety of non-uniformity." While Kyoto chefs consider uniformity a virtue and strive for smooth, flat, and consistent flavors, Tokyo chefs intentionally create non-uniformity. They skillfully manipulate the variations in the natural flavors of ingredients and the diversity of textures.

Take, for example, egg-drop dishes. Even when making rice porridge, a stylish Tokyo chef will stir the egg exactly seven and a half times. Seven times is not enough, and eight is too many; this exquisite balance allows the yolk and white to separate just enough so that one can enjoy the subtle differences in flavor and texture within the pot.

This aesthetic is also evident in tempura. Unlike the Kyoto method of applying a uniform, thin layer of batter, Edomae tempura intentionally creates variations in thickness. This unevenness allows one to enjoy the fragrance and changing textures of the batter with every bite. Furthermore, grated daikon radish should never be completely mixed into the tempura dipping sauce. It should be placed slightly on top of the tempura, and the sauce should be drizzled over it.

As for shichimi togarashi (seven-flavor chili pepper), using it solely for the purpose of adding heat is the height of foolishness. In the first place, shichimi is meant for enjoying the harmony of seven different spices, and the aroma that stands out varies depending on the ingredients and the cooking method. The subtlety of that change is the essence of Edo food culture. There are those in Kyoto who use sansho pepper indiscriminately, but such people could never hope to understand the true value of shichimi.

Even with soba, Tokyo dipping sauce is dark and sharp. However, by dipping only the tip of the noodles, one highlights the natural aroma of the buckwheat and the flavor of the sauce. When adding tempura or condiments, one uses wasabi or shichimi skillfully to create a vivid transition of tastes.

This philosophy is naturally carried through in Edomae sushi as well. The unrefined practice of dissolving wasabi in soy sauce is out of the question; the proper way is to place a small amount of wasabi on the sushi topping and dip only the edge slightly into the soy sauce before eating. For lean tuna, use it sparingly; for fatty toro, use just enough soy sauce to bring out the aroma. Through this, the natural umami of the ingredient, the sharpness of the wasabi, and the fragrance of the soy sauce harmonize perfectly on the tongue.

The same applies to eel. Tokyo eel is steamed before being grilled, and by intentionally creating subtle differences in the steaming and grilling times, the skin becomes fragrant while the meat remains fluffy and soft. This subtle "non-uniformity" is the secret that maximizes the deliciousness of the eel.

To criticize Tokyo cuisine as merely "salty" or "unrefined" without knowing its true essence is, in particular, an arrogant and shallow misunderstanding on the part of the people of Kyoto. Only those who understand the depth of the Tokyo way of tasting are qualified to discuss cuisine.

In the first place, food cannot be fully described by mere knowledge of ingredients and cooking methods. It is only by acquiring a broad education in art, music, and literature that one can see the stories and philosophies hidden within a dish. Even in a single vessel used for serving, the chef's aesthetic sense and philosophy reside. Just as the vessel and the dish resonate with and elevate each other, an excellent chef weaves stories and expresses themselves through their cooking. Every aspect of the presentation, the order, and the seasoning is imbued with clear intent and beauty.

Simply hiding in the Kyoto room and discussing only gourmet food will never lead to an understanding of the true value of cooking. Sometimes, one must immerse oneself in the melodies of all times and places through palm coconuts, feel the hot winds of Southern All Stars, appreciate music by feeling the landscapes that spread beyond classical compositions, and play them oneself. One must touch upon the profound emotions of men and women in "The Tale of Genji" and decipher the subtext of artworks in the deep-dive appreciation room. It is only by experiencing such breadth and depth of culture that one can truly understand the essence and taste of what we call cooking.

(End)

Related rooms within Clubhouse

The CH rooms I have referenced are as follows. If you have not joined them yet, please take this opportunity to do so.

Delivering Today from Kyoto (Commonly known as the Kyoto Room)

Hiro's House of Books to Read - Don't miss it! 💦

Palm Coconuts Club - Music Cafeteria -

Love Southern All Stars

Classic Landscapes: Classical Space

The Tale of Genji Complete Reading Group

The Charm of Picture Books (In-depth Appreciation Group)

Let's Talk About Liberal Arts & Science

CH Replay

Spring Reading Festival Part 1

Spring Reading Festival Part 2

MVP Announcement

Aside

For those who, after listening to this, feel like trying the taste of Tokyo, here are some recommended restaurants (based on my own personal bias (lol), and this is just a preliminary list that may grow in the future):

Chicken Sukiyaki 'Botan' - This is a restaurant where you must beat the egg exactly seven and a half times (lol).

Oyakodon and others 'Tamahide' - The taste of Edo.

Tempura 'Ten-sho' - The taste of Edo with the fragrant aroma of sesame oil. It is also wallet-friendly for lunch.

I will omit mentioning soba and sushi restaurants, as I am sure you have many favorites of your own.

There are many sweets as well, but when it comes to a downtown-style flavor, this is the kind of shop I mean.