Orders are temporarily suspended due to website renewal


Tokyo | Walking through tradition

The capital of Japan is a very large metropolis.

"Travel doesn't merely
broaden the mind.
It makes the mind."

Bruce Chatwin

For this, urban transportations, punctual by tradition and pride, are a valid help to achieve this goal. However, to fully immerse yourself in the particular atmosphere of the city, you can take ad hoc routes, selecting areas that are worth seeing, depending on your preferences.
The recommended time of year to visit the city is between late April and early May, when cherry blossoms reach its peak and the scenery of the city parks is absolutely breathtaking.
We have selected a couple of routes that touch two completely different areas of the capital. The first path starts from Asakusa station, in one of the oldest quarters, where you can immediately visit the buddhist temple of Senso-Ji, the oldest in Tokyo, and one of the most represented on postcards along with the adjacent five-story pagoda. From here we can get to the Ueno district, where we find a variety of attractions worth visiting, such as the park, the zoo and the National Museum of Tokyo.

Finally, you reach the final part of the first route, in the district of Yanaka, one of the oldest in the capital, where the small alleys intertwined and you can taste the traditional street cuisine, breathing perhaps the last remaining part of the Shitamachi atmosphere. We arrive at the Sendagi station and conclude our walking tour in the city of Tokyo.

Nigiri Sushi

Nigiri Sushi

Ingredients for 5 people:
- 200 grams of rice
- 400 gr assorted raw fish
- wasabi
- pickled ginger
- rice vinegar

1) Dilute 2 tablespoons of rice vinegar in a bowl of water at room temperature, moisten your hands and start preparing nigiri. Withdraw from 200 grams of sushi rice about 25 grams, place it between the palm and the fingers, bend forward and shape an oval meatball; crush it a bit ‘but not too much, otherwise nigiri can become hard. Place it on a tray and continue this way until the rice finishes. During this operation pay attention to give all portions of rice the same size.
2) Put 400 gr of assorted fish into slices (tuna fillet, salmon, sea bass, sea bream, cuttlefish, mackerel, prawns, squid) on a work table, spread them on the bottom side with a little bit of wasabi and place it on the oval meatball of rice making them stick well and making sure that the slice of fish protrudes from the sides.

Advice: while preparing nigiri sushi always keep your hands moistened with water and vinegar.
The same for the knife blade, which also has to be cleaned before each cut. Serve your sushi with soy sauce, gari and wasabi aside.