Tokyo Twilight restaurant website
About Tokyo Twilight Chef, Reiko
“I feel most happy when people smile at the food that I prepare. It’s a simple joy.”
I have been teaching Japanese cooking in my home and offering catering in New York using local and organic seasonal foods. My principal in food that I prepare is that it has to be tasty and healthy.
In Japanese cuisine there is more emphasis on freshness and seasonality of the ingredients. The huge variety of seasonal foods results in an appreciation of when the different foods are in season and their suitability for providing satisfaction at the time of year when their quality is at its best. Care is taken to make the prepared foods very digestible. Lightness and transparency through fine simplicity is my favourite part of a Japanese meal.