Tokyo holds the record as the largest city in the world by population, density and land size. Luckily, efficiency of space and flow keeps the city from spinning completely out of control. Unfortunately walking around can easily lead to sensory overload. Over the years we’ve found several somewhat secret hideaways to escape the cacophony of the city – perfect places for clearing the mind and spirit, especially during spring’s blossom season. International House Every spring we make a pilgrimage to the International House of Japan in Roppongi to view a tree with the most beautiful sakura (cherry blossoms) in Tokyo. “I-House” is a private non-profit organization created to promote cultural exchange and intellectual cooperation between Japan and other countries.

After the merriment of sakura cherry blossoms has faded, bringing with it the dreary Japanese rainy season, the hot, humid days of July and August follow shortly thereafter. When summer temperatures and the humidity reach a point of sticky and awful, Japanese people tend to change their diet so as to shake off natsubate, the physical fatigue of summer. In a country where the main religion is nature-worshipping Shinto, most people practice the custom of shun: celebrating nature’s cycles and each season’s profusion of food. Loosely translated, “shun” means the height of nature’s abundance. Each of Japan’s fruits, vegetables and also animal proteins has its own shun, and in the essential and enduring wisdom of Japanese cuisine, that has influenced the preparation of Japanese food for thousands of years.

One of the things we love about Japanese food is that it celebrates specialists. A good sushi chef makes only sushi, and only after years of study to learn the art of making the perfect rice. Likewise, only a master of the dynamics of hot oil can craft perfect tempura. So it’s no surprise that at Japanese chicken restaurants one can find a true dedication to specific methods of preparing fowl.