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Robert Michael Poole has written for a wide variety of magazines, newspaper and new media sources such as: AP, CNN, MTV, Interview, the Wall Street Journal, and global inflight travel magazines.



Blog posts: Food


BLOG 2014 September

Shrimp, clams and crabs…

by Robert Michael Poole

Found fresh food at a restaurant on stilts above a lake on the way to Danang in central Vietnam (#73). The procedure was simple, point at various creatures swimming in randomly spread buckets on the floor, and eat them a few minutes later.

Articles tagged with: Food

Travel Blouin Artinfo2014 December

British Chef Gary Rhodes Shares His Asian Experience

by Robert Michael Poole

In his home country of the UK, Gary Rhodes OBE is known as the “chef’s chef.” Rhodes Across Tokyo at Shangri-La Hotel” brought the chef back to Japan for the first time in 15 years, for a weeklong presentation of modern British cuisine. ARTINFO Japan caught up with him to discuss how Singapore inspired his marriage, eating snakes in Hong Kong, and the one thing that connects British with Japanese cuisine.

Travel Going Places2013 January

Seoul Connection

by Robert Michael Poole

‘Draw a Stroke’ reads the plague on the corner of Angukdong crossroad in northern Seoul. Cast in bronze, it sits below the sculpture of a giant calligraphy brush in mid-motion, an apt metaphor for the historic district of Insadong that lay behind it – a leafy avenue where the city’s artistic treasures are preserved in time and a bohemian art scene still remains.

A Taste of Italian Trattoria, Japanese Style

by Robert Michael Poole

Tatsuya Kawagoe’s self-titled restaurant in Tokyo’s trendy Daikanyama district showcases the 39-year-old chef’s own Japanese take on Italian food. Case in point: His nama-fu meunière dish, which combines a Buddhist vegetarian ingredient—wheat gluten—with Western techniques.

After studying French cuisine at Osaka’s Tsuji Culinary Institute, Mr. Kawagoe worked in Kobe before heading to Tokyo in 2000 to focus on Italian cuisine, opening Tiara K Ristorante, then moving to his current restaurant in 2006. “Now people think I’m an Italian chef, but I don’t consider myself so. I’d rather create a new genre,” said the boyish-looking native of Miyazaki, a city on Japan’s southern island of Kyushu.

Foie Gras in a Tea Cup

by Robert Michael Poole

Want a taste of two-century-old cooking? That’s what Nadaman, originally established in Osaka in 1830, serves up at its restaurant at the Shangri-La Hotel, Tokyo. Takahiko Yoshida stays true to the multi-course kaiseki tradition, offering a seasonal menu that draws its ingredients from across Japan.

“Here in Tokyo, we purchase the products in the height of their season, which other Nadamans may not be able to do,” says Mr. Yoshida. “As our food is very seasonal, this assists us in respecting food that can be eaten at the perfect time.”