Cooking here now · Osaka · Oct 8–30
Japan
A sake brewery, Harita-san’s onigiri and Tokyo ramen
April and May. Yunotsu in Shimane, then Fukuyama, Kagoshima and Tokyo. In Tokyo I made ramen broth and chashu with Chef Shun before service.
In Yunotsu, Harita-san took me foraging in the mountains, then made onigiri in her son’s kitchen.
We cooked a pop-up in Yunotsu with WATOWA on April 12. Harita-san’s onigiri is free below. Start with that one.
October 2026: a residency at Waldorf Astoria Osaka with Chef Keiji Tsutsumi.
- Japan
I learned from ramen chefs, a wasabi grower and Harita-san in her mountain kitchen.April–May 2026 - Osaka, Japan
I’m cooking at Jolie Brasserie, on the 29th floor of Waldorf Astoria Osaka, from 8 to 30 October with its chef de cuisine, Keiji Tsutsumi. The lunch course is ¥9,800 and the dinner course ¥15,000, through 29 October, with a closing dinner on 30 October. Book on +81 6-7655-7111.
Book a table →8–30 October 2026
Stories
From Japan
5:10Why Japanese Oysters Are So Expensive
6:32The Man Who Ate 3,000 Bowls of Ramen Took Me Here
3:32How a Buddhist Monk Grows Real Wasabi in Japan
5:51How a Japanese Grandmother Makes Onigiri in the Mountains
10:51I Worked at Tokyo’s Viral Street Ramen Stall (50 Bowls an Hour)
20:10I Found a 157-Year-Old Sake Brewery in a Town of 300 People
Shorts
All Shorts on YouTube →Short clips from Japan
I asked why ramen is $7 in Tokyo and $30 in America
I learned what kakiage actually means
Recipes
All recipes →Cook Japan
The dinners
The dinners in Japan.
What I served and what’s coming up. If I’ve got a card for a dish in my notebook, it’s linked.
On now · Oct 2026
Jolie × Elizabeth Dinner
The menu · 6 dishes
Amuse
- Bonito Mi-CuitBeetroot and shiso salad macédoine, pressed eggplant
First bite
- Cheez-ItParmesan, cheddar, chiliCard: Cheddar FinancierMembersCard: Comté MornayMembers
Soup
- Matsutake Truffle SoupSoubise foam, seared matsutake, black truffleCard: Mushroom EssenceMembersCard: Matsutake and Mushroom SoupMembers
Fish
- Poached Kinmedai FishCardinal sauce, scallop boudin blanc
Main
- Charcoal Grilled Ezo DeerChoron, deer jus, pomme purée, pommes Anna, tomato petals, broccoliCard: Choron EmulsionMembersCard: Deer JusMembers
Dessert
- Burnt Sudachi Meringue PieTorched meringue, sudachi zestCard: Meringue Pie CrustMembersCard: Sudachi CurdMembers
On now · Oct 2026
Jolie × Elizabeth Lunch
The menu · 6 dishes
Amuse
- Bonito Mi-CuitBeetroot and shiso salad macédoine, pressed eggplant
First bite
- Cheez-ItParmesan, cheddar, chiliCard: Cheddar FinancierMembersCard: Comté MornayMembers
Soup
- Matsutake Truffle SoupSoubise foam, seared matsutake, black truffleCard: Mushroom EssenceMembersCard: Matsutake and Mushroom SoupMembers
Main, choice of one
- Sea Bream GratinerYuzu pepper, shrimp bisque, carrot purée
- Duck FritesLightly smoked duck breast, truffle frites, béarnaiseCard: Duck MarinadeMembersCard: Whole DuckMembers
Dessert
- Burnt Sudachi Meringue PieTorched meringue, sudachi zestCard: Meringue Pie CrustMembersCard: Sudachi CurdMembers
Coming up · Oct 2026
Jolie × Elizabeth Celebration
The menu · 5 dishes
Amuse
- Akashi Sea Bream CevicheLime, ají amarillo, coriander, toasted corn
First
- Persimmon, Kobe Bresaola, RocketMarinated persimmon, thinly sliced Kobe bresaola, toasted pine nuts, yuzu dressing
Second
- Spiny LobsterButter-poached spiny lobster, spicy crab broth
Third
- Braised Short RibCreamy polenta, porcini, Parmesan foam, crispy artichoke, black truffleCard: Braised Short RibsMembers
Fourth
- Autumn S’moresDark chocolate, chestnut, marshmallow, crisp hōjicha biscuit, tart apple and sudachi compote
Jun 2026
Waldorf Astoria Osaka, June Tasting
The menu · 6 dishes
Canapés
- Truffle Cappuccino SoupCauliflower and potato, porcini powder, fresh grated truffle, chivesCard: Sweet Onion SoubiseMembersCard: Cappuccino BaseMembers
- Cheez ItMini cheddar financier, cheddar mornayCard: Cheddar FinancierMembersCard: Cheddar MornayMembers
- Kamo Nasu TacoBlack sesame mole, green onion crema, charred eggplant, cilantroCard: Black Sesame MoleMembersCard: Green Onion CremaMembers
- Yellowtail EscabecheBrioche, saffron fennel relish, carrot butter, basilCard: Escabeche BrineMembersCard: Carrot ButterMembers
The Main
- Charcoal Grilled Ezo DeerPomme purée, Pommes Anna, choron emulsion, Hokkaido alpine leeks, soramame, mizunaCard: Charcoal Grilled Ezo DeerMembersCard: Pommes PureeMembers
Dessert
- Roasted Banana Baked AlaskaLime meringue, lime sauce, Miyazaki mangoCard: Roasted Banana SemifreddoMembersCard: Lime MeringueMembers
Photos
67 photos