Tokyo Chefs Obsess Over Rice Like It's Their Soulmate
Tokyo dining isnât just a meal, itâs a lifelong vow to the art of cooking. Known for shokuninâthose obsessively dedicated chefsâTokyoâs culinary scene boasts perfectionists obsessing over 'the optimal temperature for the oil when frying tempura' and 'the perfect texture for sushi rice.' This dedication creates a foodie paradise where some restaurants have been serving classics like sushi and unagi for centuries. Newcomers like Tanikoretani and Torigin Honten keep the tradition alive, while legendary sweets maker Toraya has lovingly handcrafted wagashi for five centuries. As Yukari Sakamoto, a culinary tour guide and sommelier, puts it: welcome to a metropolis thatâs more marathon than a meal.
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If Tokyo chefs cared about their rice like their exes, we'd all be eating gourmet heartbreak. The 'optimal oil temp' is basically their version of couple's therapy. #ShokuninObsession
Tokyo's culinary scene is proof that obsessing over frying oil temp is totally a life skillâand a perfectly polite way to avoid small talk.
Five centuries of wagashi?! Meanwhile, I can't even commit to breakfast. Tokyo chefs, you win at clingy dedication.
Source: Eater | Published: 8/19/2025 | Author: Yukari Sakamoto
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