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Jessica Sidman  Food Editor, Washingtonian

You can take the girl away from Japan, but you can’t take the matcha soft-serve ice cream away from the girl. This little stand downtown is super cute! Highly recommend.

Throwback to the time we ate curry for breakfast alongside Tsukiji fish market workers

Gorgeous gin drink from Tokyo cocktail master Hiro Kayama, who makes a range of amazing liqueurs with homegrown botanicals

I’m going to keep posting Japan pics, you’ve been warned. Here’s an epic sashimi platter from our ryokan in Hakone.

This Tokyo restaurant run by Australians serves only one dish (truffle pasta) and one wine (a Nebbiolo) and plays one band (Led Zeppelin). The food may not be Japanese but the approach is: doing one thing over and over again really, really well. Would love to see something so simple in DC. I ❤️ this restaurant so much.

Another highlight: this modern tea room serving green tea-infused liqueurs. The one he’s pouring is a cold green tea, then a green tea gin and tonic, and a smoky whiskey tea liqueur.

Chicken skin in ponzu sauce at the yakatori joint

Last night in Japan: yakatori and shochu in “Piss Alley,” of course.

Sure as hell cant get this at the Amtrak station.

Well it was a bit of a saga to get there (every vacation needs a couple travel snafus), but Tempura Matsu made it all worth while. This was definitely the best meal in a trip full of best meals. The showstopper: homemade soba noodles served in a giant block of ice. After you slurp the noodles, you pick up the whole block and drink the soup from it. Just wow.

Can’t go to Kyoto and not try the tofu. This peaceful restaurant along the river really hit the spot for a rainy day.

Today in excellent decision making: this 24-hour, diner-like gyudon restaurant chain playing Britney Spears and country music

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