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Jan 17, 2021 Shoku-Ishinho is an impressive, weighty name for a restaurant, especially one that at first glance looks little more than a simple, modern Ginza teishoku (set meal) lunch counter. Translating literally as “Food Healing,” it is more than just a moniker: It’s a manifesto, a declaration of intent. It is also a way of telling you before you even arrive that Shoku-Ishinho serves yakuzen cuisine, a traditional approach to cooking that incorporates elements of kanpō, the ancient Chinese system of herbal medicine. It also draws on the principles of yin yang and the The...

Let’s hear it for miso. The umami-rich, soy-based ferment that powers Japan’s daily misoshiru soup comes in numerous guises: reddish, full-bodied and sharply saline; near-white, smooth, sweet-salty; dark, intense, compelling. Made throughout the country, each variety has its own history and provenance. Miso cappuccino: Warm up with a cup of miso soup topped with tofu foam and additional sprinkled garnishes. | ROBBIE SWINNERTON To find out more, head down to the Ginza branch of Sano Miso, the city’s preeminent purveyor of this iconic savory seasoning. It stocks 45 different varieties, n...