Tokyo Weekender August 2016
Far from the Madding Crowd Secret Diving Spots, an Organic Farm, a Mountain Onsen, and Other Dreamy Getaways Also: Rediscovered Photos from WWII, Change the Way You Watch TV, Summer Drinks, and a Rio Sports Roundup
Far from the Madding Crowd Secret Diving Spots, an Organic Farm, a Mountain Onsen, and Other Dreamy Getaways
Also: Rediscovered Photos from WWII, Change the Way You Watch TV, Summer Drinks, and a Rio Sports Roundup
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CAFÉ HABANA<br />
Imagine Che Guevara when he<br />
was spending time in Mexico<br />
City during the 1950s, and you’ll<br />
understand the concept behind<br />
this restaurant that has become<br />
a celeb hotspot, particularly in<br />
New York and Malibu in the US.<br />
We loved the Cuban sandwich<br />
(roasted pork, ham, and cheese<br />
on toasted crusty bread) and the<br />
roasted Mexican corn, decked in<br />
Cortija cheese, chile powder, and<br />
a squeeze of lime. We also dug the<br />
funky decor – 1950s retro with<br />
more than a bit of punk ’tude and<br />
the pictures of various pop icons.<br />
www.cafehabana.jp<br />
LATIN TRIO<br />
THREE INTRIGUING OPTIONS TO HELP YOU KEEP YOU<br />
FLUENT IN THE CUISINES OF THE SPANISH SPEAKING WORLD<br />
OGASAWARA-HAKUSHAKU-TEI<br />
Don’t let the Japanese name fool you: this restaurant is Spanish down to its very foundations.<br />
In 1927, the 30th Count of Ogasawara had the building made to his specifications after spending<br />
time in Europe. It was renovated and transformed into a restaurant in 2002, and specializes in<br />
contemporary Spanish cuisine with a decidedly individual approach, courtesy of Chef Gonzalo<br />
Alvarez, who worked at some of Barcelona’s best known restaurants before coming to <strong>Tokyo</strong>.<br />
Lunches and dinners are two-hour affairs at the briefest, served leisurely over seven and eight<br />
courses. Arrive early – or stay later – to stroll the grounds, beverage in hand, and imagine that<br />
you’re royalty for a spell. ogasawaratei.com/en<br />
BÉPOCAH<br />
A visit to this Peruvian restaurant<br />
goes to show that a meal of<br />
beautiful food made from exotic ingredients<br />
doesn’t need to leave you<br />
feeling hungry on your way home.<br />
One of the best ways to get a sense<br />
of what this unique cuisine has<br />
to offer is by trying out a tasting<br />
course, which takes you from fresh,<br />
spicy ceviche and grilled meat<br />
to hearty soups and a stew that<br />
features the grain of the moment,<br />
quinoa. You’ll also want to sample<br />
their selection of pisco (Peruvian<br />
brandy), either in a pisco sour – the<br />
country’s national drink – or in a<br />
selection of concoctions made from<br />
the potent, flavorful stuff. Just be<br />
careful: it packs a punch.<br />
www.bepocah.com<br />
TOKYO WEEKENDER | AUGUST <strong>2016</strong> | 17
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