Stories by Kenji Nakamura
20 stories
Chewy Sweet Corn & Cotija Mochiko Fritters: A Tokyo-Oaxaca Mashup
Imagine Mexican street corn and a Japanese savory pancake had a beautifully chewy, crispy baby. These mochiko fritters are the ultimate summer izakaya bite.
July 13, 2026
A Peruvian-Japanese Love Letter: Seared Scallops & Miso Huancaina
Sweet sea scallops meet the vibrant heat of Peru and the deep umami of Japan in this unapologetic mashup of flavors.
July 11, 2026
Wok-Blistered Japanese Eggplant with Kewpie Aji Verde & Quinoa Chaufa
Tokyo meets Lima on a ripping hot cast-iron surface with this creamy, blistered eggplant draped in an umami-packed Kewpie and shio koji aji verde.
July 9, 2026
Hamachi & Watermelon Aguachile: Sinaloa Meets Tokyo
Discover how the fierce heat of a Mexican aguachile meets Japanese precision in this sweet, fiery, and buttery raw seafood preparation.
July 7, 2026
Aji Amarillo & Brown Butter Miso Mazemen: A Global Slurp
Discover how Peruvian aji amarillo, nutty brown butter, and Japanese white miso come together in this brothless ramen masterpiece.
July 5, 2026
Coconut-Lime Halibut Kinilaw with Charred Jalapeño Oil
Filipino kinilaw meets Japanese curing and Mexican heat in a melt-in-your-mouth raw fish dish that refuses to turn chalky.
July 3, 2026
Aji Amarillo & Shio Koji Chicken Yakitori: Tokyo Meets Lima
Chicken breast usually dries out on the grill, but a quick cure with umami-rich shio koji and fruity Peruvian aji amarillo changes the game entirely.
July 1, 2026
Cast-Iron Pressed Maitake with Umeboshi-Ancho "Chamoy"
Pressing maitake mushrooms under a heavy skillet transforms them into crispy, meaty marvels. Glazed with a sweet-sour-spicy umeboshi and ancho chile chamoy, it's an izakaya snack that crosses continents.
June 28, 2026
Guava-Miso Glazed Pork Belly Torta with Yuzu Kosho Mayo
This is what happens when a classic Mexican street torta takes a detour through a Tokyo izakaya.
June 26, 2026
Wok-Seared Shio Koji Flank Steak with Poblano-Shishito Rajas
What happens when a Mexico City taqueria meets a Tokyo wok station? A crazy-tender umami bomb packed with blistered peppers and serious wok hei.
June 24, 2026
Kyoto Diner Morning: Chorizo & Green Cabbage Breakfast Okonomiyaki
What happens when a Japanese savory pancake wakes up in Mexico City? You get an umami bomb of crispy cabbage, spicy chorizo, and melting Oaxaca cheese.
June 22, 2026
Izakaya-Style Charred Octopus Esquites: A Tokyo-CDMX Mashup
Missing the late-night street food energy of Tokyo and Mexico City, I smashed them together into the ultimate smoky, briny umami bomb.
June 20, 2026
Mezcal & Hibiscus Cured Salmon Tiradito: Where Tokyo Meets Lima
Sashimi and ceviche share the same DNA, but tiradito is where they truly meet and fall in love. Here is my smoky, vibrant take using mezcal, hibiscus, and shio koji.
June 18, 2026
A Collision of Coasts: Scallops in Tomatillo-Kombu Broth
When sharp Mexican acidity meets deep Japanese umami, magic happens. Let me show you why these quick-seared scallops over crispy rice are my current obsession.
June 16, 2026
Kobujime Tuna Tataki with Morita-Yuzu Ponzu
If you are eating raw tuna without curing it first, you are leaving half its potential flavor on the cutting board. Let's fix that with kombu and smoky Mexican chiles.
June 14, 2026
Cast-Iron Duck Breast Tacos with Yuzu-Charred Salsa & Hatcho Miso Beans
Izakaya culture and the Mexican taqueria share the same DNA: loud flavors, smoke, and food devoured with one hand. Let's build a cross-cultural umami bomb.
June 12, 2026
Tokyo Meets Mexico City: Robata Eggplant with Red Curry-Chorizo Ragu
Discover what happens when a Tokyo izakaya takes a wild detour through Mexico City and Bangkok to create the ultimate umami bomb.
June 10, 2026
Binchotan-Charred Short Rib Skewers with Yuzu Kosho Salsa Macha
Osaka meets Oaxaca in these shio koji-cured short rib skewers, glazed with smoky morita tare and an electrifying yuzu kosho salsa macha.
June 8, 2026
Fire-Kissed Yuzu Kosho & Ancho Lamb Chops with Shiso Chimichurri
Tokyo precision meets Oaxacan smoke in these fiery lamb chops. The secret? A fermented yuzu kosho and ancho chile marinade that tenderizes and transforms.
June 6, 2026
The Great Watermelon Illusion: Shio Koji Tartare with Gochujang & Yuzu
People always think I am serving them spicy ahi tuna until they take a bite. Here is how a little fermentation transforms summer fruit into a meaty umami bomb.
June 4, 2026