If you’re looking for more than just a beautiful matcha latte in Tokyo, I’d love to introduce you to one of my favorite discoveries—LAMBERT in Shinjuku.
Tucked away from the busy streets, LAMBERT feels like stepping into another world. The moment you walk through the gate, the sounds of the city fade away, replaced by the peaceful atmosphere of a traditional Japanese garden and a beautifully renovated old Japanese house.
What makes this place special isn’t just the matcha—it’s the entire experience.
It’s hard to believe that the first half of the year has already passed, and July has arrived.
In Japan, this is the season when summer truly begins. The sound of cicadas in the morning, vibrant seasonal vegetables, a refreshing glass of barley tea, and the gentle chime of wind bells in the evening all remind us that summer is here.
Even in the heat, there is a unique sense of calm and beauty that comes with a Japanese summer.
This time of year always reminds me of the importance of eating with the seasons.
Cucumbers, eggplants, sweet corn, tomatoes, and edamame are all at their peak in summer. These seasonal ingredients not only taste their best but also help nourish our bodies during the hottest months of the year.
In my cooking classes, I love sharing these seasonal home-cooked dishes with guests from around the world. More than teaching recipes, I hope to give them a glimpse into how deeply the changing seasons are woven into everyday life in Japan.
Throughout this month, I’ll also continue sharing Japanese home cooking, kitchen wisdom, and the beauty of Ichiju Sansai (one soup, three dishes) through The Japanese Kitchen Way on Instagram.
Japanese food culture isn’t only about special occasions or elaborate dishes. It’s about creating a balanced, thoughtful meal that brings comfort and connection to everyday life.
Thank you for being part of this journey with me as I continue sharing the beauty of Japanese food culture with the world.
Wishing you a healthy, joyful, and wonderful July.
Sukiyaki (すき焼き) is a Japanese style hot pot and has thinly sliced beef, cooked with various vegetables in a table-pot cast-iron pan. Sukiyaki is one of the famous Japanese cuisine same as Sushi, Tempura and Ramen. We usually eat Sukiyaki with family and friends at home. For this dish, I recommend to prepare good quality and thinly sliced Japanese beef loin. The quality of beef controls the flavor of Sukiyaki. I like Sukiyaki because I can also eat lots of vegetables including grilled tofu. Don’t forget about the flavor of Sukiyaki sauce. This sauce is well mixed with dipping sauce which is beaten raw egg!
Looking for an unforgettable matcha experience in Asakusa?At MARUZEN, you can enjoy two of Japan’s finest treats in one place: freshly whisked matcha and their signature Matcha Mont Blanc.
The matcha is carefully whisked to order, bringing out its rich aroma, natural sweetness, and smooth finish.
Then comes the highlight.
A generous layer of freshly made Matcha Mont Blanc is delicately piped over creamy matcha gelato right in front of you. Watching the silky matcha cream being prepared is part of the experience.
The combination of bold matcha, smooth gelato, and light Mont Blanc cream creates the perfect balance of flavor and texture.
When people think of a meal, they often imagine a large main dish surrounded by side dishes. But in traditional Japanese home cooking, things work a little differently.
A Japanese meal doesn’t always revolve around one star on the table. Instead, balance is created through a combination of simple dishes working together.
A bowl of rice.
A nourishing soup.
A few small side dishes.
Sometimes a little fish.
Sometimes eggs.
Sometimes vegetables.
None of them needs to be the “main.”
Together, they create harmony.
This idea comes from the philosophy behind ichiju-sansai—”one soup and three dishes”—a traditional way of composing meals in Japan. The purpose is not perfection, but balance.
At home, meals are often simple. A bowl of tonjiru, tamagoyaki, some greens, and freshly cooked rice can be enough.
There is no pressure to prepare something elaborate every day.
Japanese home cooking teaches us that everyday meals don’t need to be perfect.
They simply need to nourish both body and soul.
Perhaps that’s why the Japanese table feels so comforting.
Not because there is one impressive dish,
but because many small things come together in harmony.
— The Japanese Kitchen Way
Tokyo Guide: Step Back in Time at the Shitamachi Museum
There is something special about cooking together in the kitchen.
Recently, my daughter and I made fluffy matcha steamed cakes using YUCa’s Tea Organic Uji Matcha.
What started as a simple afternoon snack became a wonderful opportunity to spend time together, learn, and create something delicious from scratch.
As we mixed the batter, the beautiful green color of the matcha caught her attention.
“Mommy, it’s so pretty!”
Moments like these remind me that cooking is about much more than food. It’s about connection, curiosity, and creating memories together.
Why We Love Matcha Steamed Cakes
Steamed cakes are soft, light, and easy to make. Unlike baked cakes, they don’t require an oven, making them a perfect recipe for families and beginner cooks.
Adding matcha gives them a beautiful natural color and a delicate balance of sweetness and umami. They are perfect for breakfast, an afternoon snack, or serving with a cup of Japanese tea. Read More
What Japanese Children Bring Home on Their First Day of Elementary School
Every spring in Japan, a special ceremony marks the beginning of a child’s elementary school journey: the Entrance Ceremony, known as Nyūgakushiki (入学式).
For many families, it is a memorable day filled with excitement, pride, and a little nervousness. While children arrive at school dressed in their best clothes, they often return home carrying much more than memories.
Here are some of the things Japanese first graders typically bring home on their first day.
