Saveur

Drinking Wine in Tokyo

This past November, in Tokyo, I stood pressed against a bar with five grown men, in a barely lit space the size of a walk-in closet. When someone moved, the rest of us shifted like a single organism. Winestand Waltz, a “standing bar” in Ebisu, was a testament to the Japanese penchant for making the most of small spaces. It was hidden so expertly from passersby that my taxi driver had to interview a cook at

You're reading a preview, sign up to read more.

More from Saveur

Saveur4 min readFood & Wine
Summer-Vegetable Tempura
SERVES 4 Total: 1 hr. 45 min. This recipe is for classic tempura and kakiage, a fritterlike dish with a slightly thinner batter. Never chill tempura batter or its components—it will cool down the frying oil and disturb the process. Skim out errant pi
Saveur3 min readFood & Wine
The Pepper People
THE SLENDER, YELLOW-GREEN kapitsiriwi pepper is named after a blowpipe dart. Then there’s dzaka inapa, resembling a jaguar’s tooth, and kawathsidalipe, extremely hot and shaped like a clay pot. Spanning from orange to green to yellow to purple, 80 di
Saveur1 min read
Here Today, Gone Tomorrow
IN THE WEEKS LEADING UP TO the season, a buzz begins to form around the farmers market stalls. Come June in New York, I’m one of a flock of people waiting—fiending—for summer’s most fleeting food: sour cherries. The bracingly tart, more brightly colo