Kiwi Chef Josh Barlow Takes on Tokyo

This article is presented by Steinlager Tokyo Dry, a Japanese inspired New Zealand beer. We explored the cultural similarities and differences between Japan and New Zealand in a three-part video series.

Japanese and Kiwi cuisine have a lot in common. They both prize fresh, local and sustainable produce, with a focus on high quality seafood. But while New Zealand's contemporary food scene is relatively young, Japan's restaurant culture is centuries old.

In this episode of The Other Side of Food, acclaimed NZ chef Josh Barlow heads to Tokyo to explore its food and nightlife culture—and how this compares to home. Josh meets with chef Nori Tsugawa and cooks for regulars at his izakaya Shitorasu, which is one of the many tiny restaurants that line the city's laneways.

While the two chefs may face a language barrier, they're brought together through the universal language of good food and a mutual appreciation of ingredients and flavours.