FOODIES TAKE FLIGHT
IVOR JONES
Executive chef, Chefs Warehouse Beau Constantia
Destination: Japan
“Get there before the instagrammers ruin it ”
– Hein van Tonder
My trip with three chefs and one manager from some of Cape Town’s top restaurants involved five days of solid eating. Given the time limit and the amount we wanted to eat, we had our work cut out for us. Things got wild!
Wes Randles from The Shortmarket Club had done a load of research and hooked us up with the meal of the year at a Tokyo hole-in-the-wall called Sushi Murase. What we experienced that night can only be described as life-changing. We sat in silence in front of the master while he crafted each bite with pure precision. The tuna otoro, which had been dry-aged and lightly grilled, made me tear up. And the fresh uni hand rolls with sea lettuce and tuna nigiri made with fresh cherry blossom leaf…mind-blowing!
and the food at the 24-hour 7-Elevens is epic, from deep-fried chicken to the biggest matcha-filled choux buns you’ve ever seen. Fuelled by Japanese whisky, the best thing we did was play baseball and smash egg salad sandwiches at 4 am. Tokyo was
