The World Cup, dynamic conflicting patterns painted by colored jerseys on a green background, a guttural whoop as goals are almost scored, curatorial statements about the meaning of a team, a win, a failure. A great reason to drink more beer. But South Africa, South Korea and Ghana are out at the hands of spoiler Uruguay, who you should have pulled for because they were the final underdog who ruined the chances of the other underdogs worth pulling for … and now they are out too. The US, Japan, Cameroon, Brazil and Cote’ d’Ivoire are out as well, and now it’s Holland v Spain, denying us — without Germany — a clash of the Northern Europeans. So screw sports, let’s talk food (Let’s go Orangemen!). From here on, it’s Contemporary Chow in Japan.
Last month I was invited by San Pelligrino to check out two restaurants with the most inventive, internationally respected chefs working in Japan today. It was a rough assignment, grueling back-to-back tasting sessions at Chef Seiji Yamamoto’s Ryugin in Roppongi, ranked 48th on the World’s 50 Best Restaurants list that San Pelligrino compiles in collaboration with Restaurant Magazine from the UK; and Chef Yoshihiro Narisawa’s Les Creation de Narisawa, number 24 on the list. We’re going to have plenty of photos here of tasty food, so if you want to see any kind of explanation for what yr looking at, let’s take this conversation to another page.