By Jeremy Wilks
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Two renowned Tokyo chefs, Kimio Nonaga and Yahei Suzuki, open a window into the city’s culinary heritage, from centuries-old neighbourhoods to bustling markets and contemporary inspirations.
At Nihonbashi Yukari, third-generation chef Kimio Nonaga blends long-held traditions with modern flavours, reflecting the spirit of his historic neighbourhood. In nearby streets, he highlights shops such as Yamamoto Nori, where craftsmanship continues to shape local cuisine.
Across the city in Minato, Italian-trained chef Yahei Suzuki channels inspiration from Japanese ingredients, often sparked during visits to Toyosu Market or walks through Ningyocho. Whether discovering yakitori stalls or recharging at Blue Note Tokyo, he finds the city’s diversity a constant source of creativity.
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