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Upscale supermarket chain Kinokuniya extendsits reign on Japan’s food empire withthe opening of Kinokuniya Vino Kitchen. Locatedat Atre Vie Mitaka, this cafe and winebar features a wide selection of imported andlocal wines. The menu consists of originalrecipes from Hitoshi Iwasaki, chef at the HotelMetropolitan Marunouchi’s Tenqoo restaurant,utilizing ingredients available at thesupermarket.3-46-4 Shimorenjaku, Mitaka City. Mitaka.http://meturl.com/atrevieCourtesy of ジェイアール 東 日 本 フードビジネス( 株 )If you're looking for delicious pancakes in thebig culinary jungle of Roppongi Hills, thenhead over to Moroko Bar and enjoy sweetand savory pancakes, which come in eitherfluffy or crispy types (¥1,200-1,700), served inbig portions. Lunch menus for ¥1,000. Fourleggedfriends can join in the fun and choosefrom a special menu for dogs (¥400-600) andcatch fresh air on the terrace.Mori Tower Hillside B1, 6-10-2 Roppongi, Minato-ku.Nearest station: Roppongi. http://cafe.morokobar.comPhoto by Nina JanezicRECIPENO-BAKE TOFU CHEESECAKERECIPE AND PHOTO BY RIEKO SUZUKILove a good cheesecake but have dietary restrictionsforcing you to miss out? Rejoice: this isa no-bake, low-calorie and gluten-free cheesecakethat uses tofu, fat-free yogurt and kanten(agar) instead of gelatin, which gives the cheesecakea slightly firmer texture. With this recipe,you can have your cake and eat it too!¥ EN/JPRESTAURANTking of gyozaBY WENDY NGUYENWalking through the maze-like lanewaysof Nakano Broadway can workup quite an appetite, and decidingwhere to eat can be a bit daunting.Gyoza No Ohsho serves up Chinesefood that’s delicious and cheap—andright in the middle of the action.This low-key restaurant looksand feels much more like a familyrunbusiness than your average chain. Theeatery offers mostly bar seating, where youcan watch chefs meticulously mold and perfectthe restaurant’s famed gyoza.The menu has a few standout items, andif you’re unsure, just take a peek at what thelocals are ordering. The gyoza (¥240 for sixpieces) are a must-have. They’re freshly madein-house, and upon tasting the delicate parcels,the difference between handmade andmass-produced becomes apparent. Thesegyoza are extremely thin-skinned and deliciouslyjuicy on the inside—and when dunkedin the shop’s delicately balanced mixture ofsoy sauce and vinegar, they’re perfection!Another popular dish is the niraniku itame(sautéed pork liver and leek, ¥480). Pork liveris easy to overcook, and often ends up toughand dry—but Ohsho delivers it soft and tenderevery time. The leek and bean sprouts give thedish a freshness and crunch that eliminate theoft-overwhelming oiliness of Chinese cuisine.The mapo-dōfu (bean curd with mincedmeat and chili sauce, ¥500) is deliciously balancedbetween the delicately soft, slightlysweet tofu and the faintly sour mapo sauce.The chili sauce could be stronger, but as thedish is adapted to local tastes, the heat downgradeis forgivable.No visit to this Chinese restaurant would becomplete without its signature fried rice: thetenshindon (fried egg and crab-topped friedrice in a soy-based sauce, ¥480) is packedwith flavor. The rice is seasoned perfectly andless oily than traditional varieties; instead, it’smoist and well-complemented by the sauce.The fried egg on top is a delicious additionthat transforms the conventional side dish intoa meal that can stand on its own.It’s easy to mistake the humble-lookingNakano restaurant for a traditional, family-runbusiness that’s been in the area for generations—butthis is just one of 600 Gyoza NoOhsho restaurants nationwide.5-56-12 Nakano, Nakano-ku. Nakano. www.ohsho.co.jpPhotos by Tommy PhamStart to finish: 3.5h (active time 40 min)Servings: 8• 150g fat-free yogurt (drained overnight using apaper towel or a coffee filter over a strainer)• 150g kinu (silken) tofu• 100g cream cheese• 80g sugar• 1 tbsp lemon juice (1 tbsp = 15ml)• 100ml water• 4g kanten powder (2 tsp)• Optional: Fresh fruit or jam for serving• Optional: 1 tbsp white wine (1 tbsp = 15ml)DIRECTIONS:1. In a deep mixing bowl, combine the yogurt,tofu, cream cheese, sugar, lemon juiceand white wine (optional). Hand-blend untilsmooth.2. In a small bowl, mix the water and kantenpowder. Microwave the mixture on highheat until it boils. Stir until the powder iscompletely dissolved.3. Add 100ml of the mixture from step 1 intothe kanten mixture from step 2 and microwaveto a boil again on high heat.4. Add the rest of the mixture from step 1 intothe katen mixture and stir briskly to avoidlumps. Note: It’s important to keep themixture from step 1 at room temperature orwarmer to prevent the kanten from settingbefore it’s blended evenly.5. Pour the final mixture into an 18cm cakemold. Refrigerate for 2.5-3 hours until firm.6. Serve with jam or fresh fruit if desired.Rieko SuzukiRieko blogs bilingual recipes athttp://meturl.com/ruby09