On a foggy morning I pull off the side of Highway One and into Swanton Berry Farms. Complete with brightly hand painted signs and defiantly cheery sunflowers I watch as people step out of their cars and smile. Entering an old converted barn packed with nostalgic signs shouting the praises of strawberries on every available wall space I smiled and thought, this is the California that I hope the world imagines.
This stretch of ramen restaurants on the basement floor of Tokyo station is awesome. Designed and built to highlight the best of Tokyo’s vast ramen scene, you could come here many times and eat something new and delicious every time. Offering everything from tsukemen (ramen noodles served with a dipping sauce) to hearty Sapporo-style ramen, each restaurant on ramen street is an outpost of a revered ramen joint somewhere else in the city, and was specially invited into this elite group.
After about a week of tacos al pastor and tiny little tastes of things with fried meat my body really wanted something else. Preferably something fresh and light.…like salad, but one of the changes here is the difference in availability of vegetables.
Since moving to Mexico City in 2007, Niki Nakazawa has navigated between the art, architecture, music and food worlds. After several years working as managing editor at art and architecture publishing houses, she founded the experimental pop-up restaurant and catering company Pichón with Emma Rosenbush and Kenny Curran.