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“We should pay more attention to where our food comes
from, to buy local and seasonal, and reduce waste.”
Homemade, full fat Greek yogurt
and lacto-fermented blueberries
Bottom: Wafu bouillabaisse
In this day and age of countless Instagram food
posts, food tasting vlogs and the resto flatlays, what
aspect/s of preparing and enjoying food do you
think we should pay more attention to?
Where our food comes from, buying local and
seasonal, and reducing waste.
Have you ever thought of opening up your own
restaurant?
Yes actually, a pop-up restaurant is in the works
this Spring. I'm partnering with a friend, and
we're planning it as 一見さんお断り which is like a
"members-only" pop-up idea.
As a long time Tokyoite, what dish would you
prepare for a first timer that is evocative of the city?
Anything seasonal, a teishoko (meal set) with pickles
and miso soup.
What's the most difficult dish you've prepared so
far? Can you tell us how you went about it?
I think the most difficult part with cooking in Tokyo
isn't the cooking but the process of shopping, knowing
what you want, understanding what is seasonal and
knowing how to cook them. These days, I reduce the
anxiety by visiting a nearby farmers market and speaking
with the producers themselves to learn about what is
seasonal and what they suggest I do with it.
Where do you intend to take Tiny Tokyo Kitchen next?
A successful pop-up restaurant run and maybe even
publish a book or a regular digital newsletter at some point.
For more of Lloyd's gastronomical
explorations and market finds, follow
@tinytokyokitchen on Instagram
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