Published on: June 26, 2021 | Last Updated: June 26, 2021 8:03 AM EDT Terry Ke, Tokyo Station and Tokyo Street Market president, poses for a photo at Tokyo Station. Azin Ghaffari/Postmedia Azin Ghaffari / Azin Ghaffari/Postmedia
When things like budget, feeding kids or trepidation in approaching an unfamiliar meal come into play, aiming for the most critically renowned (and likely most expensive) version of a dish isn’t always a practical way to go. That’s the philosophy behind a collection of Japanese restaurants that have been popping up in the city, all overseen by Terry Ke, whose name may seem familiar given that it adorns his flagship restaurant Ke Charcoal Grill and Sushi. Ke has made it his mission over the last year and a half to make Japanese-style food more accessible to people all over the city.
When things like budget, feeding kids or trepidation in approaching an unfamiliar meal come into play, aiming for the most critically renowned (and likely most…
Published on: June 26, 2021 | Last Updated: June 26, 2021 8:03 AM EDT Terry Ke, Tokyo Station and Tokyo Street Market president, poses for a photo at Tokyo Station. Azin Ghaffari/Postmedia Azin Ghaffari / Azin Ghaffari/Postmedia
When things like budget, feeding kids or trepidation in approaching an unfamiliar meal come into play, aiming for the most critically renowned (and likely most expensive) version of a dish isn’t always a practical way to go. That’s the philosophy behind a collection of Japanese restaurants that have been popping up in the city, all overseen by Terry Ke, whose name may seem familiar given that it adorns his flagship restaurant Ke Charcoal Grill and Sushi. Ke has made it his mission over the last year and a half to make Japanese-style food more accessible to people all over the city.
When things like budget, feeding kids or trepidation in approaching an unfamiliar meal come into play, aiming for the most critically renowned (and likely most expensive) version of a dish isn’t always a practical way to go.
When things like budget, feeding kids or trepidation in approaching an unfamiliar meal come into play, aiming for the most critically renowned (and likely most expensive) version of a dish isn’t always a practical way to go.