Anthony Bourdain's Blog

Strictly Hardcore

By Anthony Bourdain on August 11, 2008 9:30 AM | Permalink | 162 Comments

Tonight and next Monday night, two episodes in a row of some of the purest, hardest, straight-to-the-action, food porn we've ever done on NO RESERVATIONS. And there are no better places on earth to get right to the heart of the good stuff than Japan and Spain.

There are, on reflection, some similarities between the two destinations: in both cultures, the very best ingredients, presented in all their unadorned, un-fussed with, pristine simplicity, are celebrated and enjoyed with great enthusiasm. The cult of jamon in Spain, for instance, bears some resemblance to the Japanese obsession with the very best tuna. Neither culture requires additional ingredients or garnish to get the point. I love seeing what happens to Western chefs after visiting Japan for the first time. A very fine Italian chef friend of mine returned typically traumatized by what he'd seen and experienced. Weeks later, he still had that uniquely blissed out, confused, sort of hangdog look on his face -- an expression I can only compare to what happens after you've had the first really, really good sex of your life. It's a look that says, "I thought I knew a few things. But apparently I don't." It's devastating. The kind of earth-shakingly wonderful -- yet deeply upsetting event about which great romance novels are written (most, sadly, tragedies). Travel forces you to re-define the meanings of words you thought you knew. Just as watching the lives of rice farmers in Vietnam causes you to adjust your understanding of the word "work", and exposure to hutment dwellers in India requires a reexamination of the word "hunger" , you can never return from Japan and hear the word "sushi" in the same way. Utility sushi is suddenly, no longer enough. You will be at least dimly aware that there's "rice" and then there's a universe of unknowable varieties and subtly different grades and preparations -- about which neither you nor I have enough time left to learn enough about to even fake a conversation with a skilled sushi chef.

When, for a few days, or hours, your mouth comes to know the taste and feel of fish for which the proprietor paid $300 to $400 wholesale ... when you wrap two fingers -- gently -- around slightly warm, crumbly/soft rice -- over which a perfectly cut, slightly dressed piece of mackerel served at just the right temperature has been lovingly draped ... when you realize the old man in front of you has spent fifty or more YEARS just getting these seemingly simple things right, you enter a whole new dimension of food appreciation.

Yakitori: Bits of chicken on a stick are no longer a snack -- but the expression of centuries of thinking about pleasure.

Soba: A noodle is no longer just a noodle. The world turns on its axis -- and plain old vanilla food porn is no longer enough. Tonight, at Sukibayashi Jiro, you will see what is inarguably, some of the very best sushi available on the planet. And no one -- not the nerdiest of food nerds -- can argue that Jiro-san himself, is not among its greatest living practitioners.

I will spare you additional details, giving you time, I hope, to pour yourself a stiff drink, situate yourself comfortably on the couch, position a bucket of ice water nearby, and strap on some extra absorbent adult diapers to avoid embarrassing emissions. Foodies with heart conditions should probably medicate themselves appropriately. The Spain episode that follows next week will only make matters worse. Food bloggers will surely be caused to bleed unexpectedly and inexplicably from various orifices, a fine mist of brain matter and steam issuing from the ears.

A seemingly straightforward scene at "Espinaler" near Barcelona, where we crack open some cans of mussels, cockles and razor clams will cause, I'm quite certain, heads to explode across the internet, leaving only smoldering stumps. The gurgling pipe-loads of dark, African chocolate rumbling beneath the floor of Enric Rovira's workshop, when spread across marble, will no doubt initiate many newcomers watching with that special someone -- to the experience of rolling over into the wet spot. By the time the Extebarri scene rolls around, and the Imperial beluga caviar and the prawns and the freshly made, uncured chorizo and the just-killed baby eels start grilling over their individual fires of hand made charcoals, few will be left alive, I fear, to appreciate the Arzak scene.

You have been warned.

 

Tags: blog , anthony bourdain , food , porn , sex , spain , japan , sushi , tokyo , vietnam , india , chef , morimoto , yakitori , soba , noodles , rice , noodle , food porn , sukibayashi jiro , jiro-san , foodies , food blog , espinaler , barcelona , african chocolate , coco , chocolate , enric rovira , extebarri , imp

162 Comments

  1. 1
    Clifford DuVernois - August 11 2008 @ 9:54 am A television show that requires usage of an adult diaper? The only time that seems to happen is during the adverse reaction I feel if I catch the tail-end of 30MM with Roachel. But this is NR and quality food porn. Looks like I had better heed the warning and do some shopping. Omakase.
  2. 2
    Ladymissgailo - August 11 2008 @ 10:35 am Nummy!
  3. 3
    Milena - August 11 2008 @ 10:45 am Let's hope you aren't too correct in how your viewers will react to the shows else, there won't be anyone left to watch you anymore. They sound wonderful - the episodes to come. I can't wait to food die and go to heaven or, to paraphrase you, roll into the wet spot after the best sex of my life.
  4. 4
    TasteMemory Girl - August 11 2008 @ 10:47 am oh gawwwd ~ i am so there! with mentions of jamon, sushi + soba/and to mention it's *earth shakingly* + *It's devastating* *food portn* sounds like bliss
  5. 5
    MichaelD - August 11 2008 @ 11:01 am Cans of muscles?
  6. 6
    Dean Sparks - August 11 2008 @ 11:07 am Oh, Tony! To say you tease would not be justice.....
  7. 7
    dweeb - August 11 2008 @ 11:34 am Tony you need to stop teasing me like that. Equating Spanish and Japanese cuisine with sex will get me all confused, like George on Seinfeld where he figures out how to get some while eating a pastrami on rye. Keep up the good work chef.
  8. 8
    Ursula - August 11 2008 @ 11:37 am My favorite kind of porn. I can't wait! Where's my lube?
  9. 9
    warren van tassell - August 11 2008 @ 11:38 am I would just like to say that i have watched most of your show and every one of them are well done your narations are honest and streight forward easly understude buy the everyday person. Your mix of geting to know the culture and the food of the of the country you travel to. The fact that most of your episodes end with having a meal with the common person on the farm ( as in the china episodes ). I think that is the best way to end episodes. Your graphic discripions of how food tasts to you is what i ejoy most,(I love to cook too and experiment, however I'm not a chef or a cook I'm a landscaper buy trade). to hear how you discribe food as a explotion of flavors. like an orgy of your sences effecting your mind ,your soul, and most importantly the how the orgy effects your sence of smell. ya i know you'll proply not read this or even see it. due to the huge fan base,and forevery letter that is typed like mine there are 1000's like them . I'll leave you with this" keep up with the excusit discripions of food and the county you visit" keep leting the words flowing from your mind. just one of thousands or fans the world over . warren van t&%$ell
  10. 10
    jim clay - August 11 2008 @ 11:47 am having been both the purveyor and connoisseur of culinary orgasms for the last several years, i have grown to appreciate your wildly skewed approach to life and television production. new experiences in food, food preparation and proper food enjoyment are to be cherished and applauded for the amount of stress that is removed from our hectic daily lives. too often the general media equate the appreciation of food with overindulgence and gluttony, which is entirely understandable if you frequent the chain restaurants that most writers and production types i know seem to be drawn to. tony, you alone have shown us time and again that culinary wizards exist everywhere from the highest members of society to the lowly street vendor who struggles to break even on a nightly basis. your willingness to humorously admit that you don't know everything about gastronomy is proof that we all can learn by observation and experimentation. keep plugging along man, bandage up the wounds that you have graciously taken for the rest of us and thank you again for helping to make the world a better place in your own way. food truly is the universal language and when you add a generous amount of laughter to the mix, only good television follows (well, most of the time). if you ever get back to mexico, (or should i say... if they ever let you back in) we would love to compare notes... and to show you what can really be done with an iguana!
  11. 11
    andy - August 11 2008 @ 11:50 am $#%ing brilliant blog!
  12. 12
    Just Cook It - August 11 2008 @ 11:58 am There are times I wish I lived in the US and this is one of them. I hope that some of the English channels pick this up because it sounds schweet.
  13. 13
    Carolee - August 11 2008 @ 12:31 pm I was going to try to respond intelligently to this, but I don't think I'm able. All I can do is lay down some towels and watch.
  14. 14
    Tommy Salami - August 11 2008 @ 1:11 pm Oh, you make me miss Tokyo badly. I may have to head over to Jewel Baki to try to sate my desires.
  15. 15
    Juan Báez - August 11 2008 @ 1:34 pm Two episodes I was waiting for!
  16. 16
    Lisa E. - August 11 2008 @ 1:50 pm I am so excited for tonight's episode!!
  17. 17
    DAVE ID - August 11 2008 @ 1:54 pm Such a tease
  18. 18
    Paul - August 11 2008 @ 2:06 pm "Weeks later, he still had that uniquely blissed out, confused, sort of hangdog look on his face -- an expression I can only compare to what happens after you’ve had the first really, really good sex of your life. It’s a look that says, “I thought I knew a few things. But apparently I don’t.” It’s devastating." Coming up after the break: More sex tips from Chef Bourdain. Get the Kleenex ready.
  19. 19
    Ric - August 11 2008 @ 2:16 pm I guess this blog is the only foreplay we're going to get before a two week marathon session of exotic fish on rice action and hard core pork(ing).
  20. 20
    Melanie - August 11 2008 @ 2:42 pm Raw succulent sea creatures, dark chocolate in a basement and sizzling charcoals... sounds like two seductive dates with the Devil himself. Better get the red lipstick...
  21. 21
    Diane Duane - August 11 2008 @ 2:49 pm (moan) And this airs *when* in Europe? Tony, if you don't prevail on somebody at Food Network or whatever it is to pick up some broadcast partners over here who'll show your stuff simultaneously with its US airings, I *swear* that when you p&%$ through Ireland next we're going to stand you on your head in a bucket of Dublin Bay prawns until you start blowing bubbles and begging for mercy. (At which time we will of course fish you out and give you single-grain cask-strength Irish whiskey, since we are, after all, hospitable people. But jeez, man, *get it sorted*, will you?) Best -- Diane
  22. 22
    Kevin - August 11 2008 @ 4:05 pm I recently discovered your show and love it though I have absolutely no cooking skills whatsoever. Thanks
  23. 23
    CRAIG - August 11 2008 @ 4:21 pm i just had to change my shorts....
  24. 24
    Ezzie - August 11 2008 @ 5:02 pm Thank goodness I checked your blog today, because hubby will be on conference calls as usual...so it's you and me my dear. do show me what I have been missing won't your please? Darn why can't I have a gl&%$ of good saki anymore?! Can't wait for our date.
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    Ray Cordero - August 11 2008 @ 5:13 pm Greetings Tony! I had the pleasure of meeting you at your book signing a few months back in New York City. I have watched your show for a few years and it has become better. I'm looking forward to your next two shows, Tokyo, and Spain. I Visited Spain in 01 and Tokyo in 06. The cuisine of both countries are among my favorite, I look forward to the telecasts. Thanks Tony for the great programming, and entertainment. Ray
  26. 26
    Feisty Bourbon Girl - August 11 2008 @ 6:03 pm Food porn? Yay. Sushi so good I'll pee my pants? Double yay. :0) And love the use of "utility sushi" lol! I'm afeared this is all I've really had up to now in my life, sadly. Sigh. At least I'll have a visual to go by...
  27. 27
    Mary Sue - August 11 2008 @ 6:50 pm Damn your black soul to the filthiest pits of your own personal concept of hell, Bourdain. I went to Japan 7 years ago and I've only just recently successfully built a nice, lovely fantasy world wherein I could pretend that teriyaki chicken is Japanese cuisine. Then you have to go and write this and destroy my illusions. I'll be watching tonight and cursing your name. I hope you're happy. Jack&%$.
  28. 28
    Bob - August 11 2008 @ 8:45 pm Sushi/food porn that doesn't include a back alley in Akihabara and some former "compensated date" (half)dressed like Sailor Moon, adorned in sashimi and curious sake pooling? I'm interested. Been to Tokyo about 8 times now and I still get that dumbfounded look on my face after most interesting meals. Some things have become boring, but resorting to "unique plating opportunities" like the aforementioned cosplayplatter thing helps that out. -Bob (cod soft-roe buk**ke references tastefully removed)
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    abram de la canl - August 11 2008 @ 8:59 pm I really enjoy the show and hate missing any of them,,, I got to get tivo... Anthony I am jealous...
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    Ana Cristina - August 11 2008 @ 9:23 pm Your show has inspired me to travel to places I'd previously been too intimidated to even consider (still working on the cooking!). Having been to Barcelona and Tokyo, with both trips becoming unforgettable experiences, from both a culinary and an historic aspect, I can't wait to see the next couple of episodes. Adult diapers duly purchased.
  31. 31
    ABellew - August 11 2008 @ 9:26 pm Somehow I think this may render my simple meal of a BLT and sweet corn unappetizing, so I'd best eat soon. Damn. But I can't wait to watch... Depends on hand, lined with Maxipads.
  32. 32
    michele - August 11 2008 @ 9:57 pm BRING IT ON
  33. 33
    Steve - August 11 2008 @ 10:28 pm What was the name of the song when he was in Brazil when the dancers were practicing for Carnival.
  34. 34
    Misselle - August 11 2008 @ 11:00 pm Awesome - can't wait!!!!! I wish I were in town to see it in all its first-run glory. Alas. I will have to wait. Loved the SW episode, by the way.
  35. 35
    William - August 11 2008 @ 11:12 pm I was wondering if Chef Tony had his logo that he had painted in Sao Palo for sale anywhere?
  36. 36
    LosGatosGirl - August 11 2008 @ 11:34 pm I'm in love with simplicity. This episode rocked and I cannot wait until next week. I'm so glad you did ichiban! It was amazing learning about the grace of each piece and how they worked together for happiness. And when will you come to boring suburbia?
  37. 37
    CARMEN... not "karma" - August 11 2008 @ 11:34 pm FOOD PORN? HARD CORE?.... OKAY TONYYYYYY...... SOCK IT TO MEl... SOCK IT TO ME... sockk it to me! ICHYBAHNAHHHH!
  38. 38
    Tony Clark - August 12 2008 @ 12:12 am Your show on Japan was near perfection. I spent seven months between Tokyo and Osaka many years ago and it moved me in many ways. My apartment in Tokyo was located in the Ropangi neighborhood and it made me very happy to see that Morimoto's restaurant was located there. I believe that Japan influenced my more than I realize. As a food photographer, I respect the culture and how the details reflect our commitment to our work. Drop me a note if you would like a photographer on one of your next adventures. Of course, my many years behind the bar may prove useful also. Tony Clark Atlanta, GA www.tcphoto.org
  39. 39
    lisa the waitress - August 12 2008 @ 12:13 am absolutely amazing episode. I loved the product/editing which reinforced the idea of taking time to look at one single thing - something in nature, or the knife-maker or chef. And believe it or not, in the wintertime in Columbus Ohio, one can dine on soft cod roe chawanmushi at one of the best Japanese restaurants in the states, Kihachi. The chef even practices Ikebana.
  40. 40
    Mark - August 12 2008 @ 12:23 am Could someone name the artistic concepts discussed throughout the show like the flower arraigning? Some of them really hit home with me and I would like to learn more. Most importantly was the one discussed near the end when Tony was talking about simplicity and how a work should be devoid of unnecessary things. Thank you. ps - simply suburb episode all the way around - from Tony's narration to the camera work and everything else. Can't wait for the Spain episode.
  41. 41
    Trash&Vaudeville - August 12 2008 @ 12:24 am Dunno... guess I'm a philistine. I miss the drunken carousing. And I just can't believe people actually eat raw chicken. Just because it's fresh doesn't mean there's nothing living in it. Blechhhh.
  42. 42
    JennieTikka - August 12 2008 @ 12:24 am I never really noticed until tonight's show how obsessed I am with Japan. While watching the show I mentally took stock of the kimono I wear at home (and in my dreams), the Japanese pieces I've decorated with, the Japanese garden I'm having landscaped in the backyard, the Japanese knives I cook with, the fact that I make everybody I know watch Akira Kurosawa movies (against their will), and how years ago I worked out a deal with a Japanese importer who agreed to let me try on all in-coming wedding kimono before they were put on display..... And then there's the desktop photos of current Geishas in Tokyo... And how I very nearly bought a set of Samurai armor because it looked like it would fit me..... And the fact that the Zen garden in the rain on tonight's epi made me tear up. Don't even ask how many times I've seen "Lost in Translation" and "Ran." Well, while I figure out what this all means, let me say Thanks again, Bourdain-san, for another fabulous show!!
  43. 43
    enigma4ever - August 12 2008 @ 12:58 am The Tokyo episode was one of the best ones EVER....loved it...and yes really really good sushi is better than ANY sex....( I used to live in Seattle - spent much time there and in Cali looking for the best Sushi ever...I am still looking...it is a quest...( and now I live in Cleveland....so I am definently searching...) BUT this show was wonderful from the sushi to marshall arts to arts to bonsai...I love that you appreciate the culture and the history of this wonderful people and their food..... thank you ...thank you...so grateful...I will watch this one over and over....
  44. 44
    Phil - August 12 2008 @ 1:13 am These are the shows I've come to know and love, and watch over and over. Your best comes out when you visit food porn nations like Japan, Spain, Vietnam, hell any Asian country. This was nothing short of a home run. Although not as high-spirited as your Japan episode from a couple of seasons ago (when you got eaten under the table by those two young dudes, and went to a Tigers baseball game), it was still great to see you and Morimoto, and to finally get a chance to see a hard core sushi chef like Jiro Ono. Thanks Tony. I can't wait to see you re-visit Spain. Your San Sebastian episode of A Cook's Tour is still tops on my list.
  45. 45
    Daelin82 - August 12 2008 @ 1:19 am The Tokyo episode was perfect. I will download ASAP. Must have that knife. If anyone has the stones to rip this episode, I will.. well let me quote Chet: "You die, she walks out with a severe limp"
  46. 46
    Kimberly - August 12 2008 @ 2:19 am I loved the Tokyo episode Tony! It was easily one of your best. I've visited Japan three times but this episode still introduced me to new things and of course you managed to make my mouth water. Japan is all about "aesthetics" and you did a terrific job at highlighting that aspect of Japanese culture tonight. Domo arigato!
  47. 47
    Peter - August 12 2008 @ 3:02 am Terrific episode on Tokyo, Tony. In a way, I'm glad you didn't try to outdo the popular and high spirited "Osaka" episode from season 1. This was more Zen-like, meditative. I noticed you allowed the images speak this time, cutting back on the voice over narration. My only complaint was that while you were chowing down on Jiro Ono's sushi, I was at home eating a store bought crumpet with jelly.
  48. 48
    Lauren - August 12 2008 @ 3:30 am "Travel forces you to re-define the meanings of words you thought you knew." that quote defines who i am to a t. good form bourdain, good form.
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    june-baby - August 12 2008 @ 3:31 am AH, food porn what a wonderful thing. Tokyo I had to watch it twice on Monday night so I could drool all over again watching Tony eating the sobo noodles and the sushi. OMG the sushi looked like it was to die for, It made me hungry. Chef Morimoto watching him cook for Tony what can I say he's an Iron Chef. Next week more food porn on the Spain episode. From what I saw on the sneak peak commericals during the Tokyo episode the Spain episode of NR will be major food porn just like the Hong Kong episode. I'am lokking forward to next weeks episode.
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    Chrystal M - August 12 2008 @ 3:34 am The show was great! I'm going to japan next month for my birthday , and you have just filled my calendar!! I am so visiting that little piano bar !! what a great episode with morimoto... he is my favorite iron chef!! I am a huge fan...thanks for being so kick $%# Tony!! from a dark goth girl to a punk rock dude you are the best !!! I love your show !!
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    bill p - August 12 2008 @ 4:03 am So how much was that sushi meal... more than Masa?
  52. 52
    caligal - August 12 2008 @ 4:20 am Wonderful episode. Food art. The whole atmosphere was amazing. Maybe it's because of watching it in HD - it's like "being there". I don't even like sushi but watching that 85 year old ARTIST prepare and serve that food with such humble pride (and no, that is NOT an oxymoron) was a moving experience. I want you to post a picture of that three legged pot with the branches against the yellow background. It was very goth; very lovely. I would buy it in a hot minute. Marimoto - no wonder he's so revered. Again, Food Art. What must people think about the way we eat in this country? Just thinking about that today.....how we would do ourselves a favor to slow down and savor what we are served. Congrats on a really great show that I will watch again, knowing I will find something new to savor.
  53. 53
    Pannalogic - August 12 2008 @ 4:24 am I've now marked this place on the map, this is my destiny.
  54. 54
    Todd Ericson - August 12 2008 @ 4:44 am THE GREAT CHEF BOURDAIN MYSTERY I'm sure this has been asked before somewhere out here in cyber-nerd world, but, --- HOW THE &%$# do you stay so damn skinny when you eat like Gods only wish they could... You practically eat for a living...and I'm not seein' a whole lot of ruffage-veggie-fiber-fruit-health-organic-hippie-diet-&%$# -action going on. Rather, its heavy cream...good cheese, pork fat...carbs,beer..you know..the good stuff! I think Tony is holding out…he’s a part-time closet vegetarian. He’s hittin’ the stairmaster, sippin’ on Jamba Juice and protein shakes. He’s living a double life. Saving his hard-core bad@#@ red meat appetite for the camera. I mean I’m a normal relatively heathy and fit guy…but my god…if I ate like you I’d be freakn huge man. I envy you if really have such a shockingly fast freakish metabolism. I guess it will remain a mystery…but it makes one wonder…”Is Bourdain chowin’ carrots and guzzling spring water in between takes?” -Todd P.S. Awesome Tokyo show
  55. 55
    Ian O. - August 12 2008 @ 4:45 am As an aspiring young chef and a kid who likes his road trips, tonight's episode not only showed what lies in wait for me in the future, but completely redefined "food" and "travel" for me. Food in the aspect of perfection, to whether perfection exists or if it is just working your &%$ off and showing true dedication and masterful skill of an art form until the day you die. Travel in the aspect of more than just going to a famous building/landmark/etc. that all of the brochures tell you to go to, but more of the idea to go off the beaten path (those 8-person bars were truly a wonder to me, why I am not sure) and see what brochure's, websites, and other forms of information usually skimp out on. Tony, my friend, I truly would like to thank you for being such a wonderful host of such a wonderful show. Your wit, satire, and understanding of what makes food qualify as porn makes for bar non the best food and travel show to date. I'm glad this show exists right now. At the age of fifteen, I get to soak in all of the things I see and hear on this show, developing a better understanding of what good food truly is, and I know I will carry this knowledge onto culinary school and throughout my whole life. Thank you so much, Tony. If I ever have the pleasure to meet you, drinks are on me. -Ian
  56. 56
    Steve Barber - August 12 2008 @ 5:29 am Here is a bit of sad Irony. I enjoy the No reservation shows and was looking forward to the one on Tokyo. Living in Hawaii for a few years I have really gotten into all the Asian styles of food. I write this now sitting in a hotel in Yokosuka Japan, with a full week ahead of me and nothing to do. I thought of how nice it would be to take the train up to Tokyo and explore the cities food. If only I had some guidance. If only someone would put together a television program that does just this sort of thing. And all I would have to do is watch and get inspired to trek out in the the big bad city and eat. But alas, my hotel has 10 television channels, 3 in english and non that resemble anything like the travel channel. I suppose I am better off going it alone. I just have to watch the reruns after I get back home.
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    ANITA S - August 12 2008 @ 6:58 am WOW! Luv food porn. You, Tony, could make me eat ANYTHING!!! BTW Just purchased EVERY book you ever published but one.. Hubster thinks I'm nuts.. Can't say I blame'em. Luv ya Tony "B!
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    J J Jackson - August 12 2008 @ 7:58 am Getting up to do this morning show prevents me-occasionally from seeing the 10 o' clock... I look forward to catching it. -All I can think about today is the reference in Brazil to "&$# crack.." Let's face it you're visual even when there's no picture to support it. You really hit the ol' olfactory that time. I'm still laffin'.. Jax-in-the-AM Louisville
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    Peter Wung - August 12 2008 @ 9:56 am Thanks a lot. I had to change my underwear just reading this blog.
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    Dan Martin - August 12 2008 @ 11:07 am Tony, do you sit down to pee?
  61. 61
    Laura - August 12 2008 @ 11:46 am This is, hands down, one of the best episodes you all have done. The cinematography was spot on and stunning, the editing brilliant, your commentary and hosting presence as streamlined and precise as Japanese culture itself (don't get me wrong, normally your snarkiness and debauchery are much-anticipated highlights, but they just wouldn't have fit in this episode). Being a Midwesterner for most of my life (up until a month ago), food was pretty much food until I started watching your show back in '05. It seemed to awaken a dormant part of me that had been quietly smothered deep in the cornfields. I have now tried things without any fear--things I would have turned my nose up to years ago. I am forever seeking out my next food high, the memories of past discoveries continuing to make me salivate. The seeds of hedonism have always been within me, but I find that the older I get the stronger they grow. And I love every moment of it. I can't wait for the Spain episode. I'll fry up some Manchego, pop open a Tempranillo, and see if I can't offer my first-born in exchange for some good jamon...
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    Aaron Kagan - August 12 2008 @ 1:14 pm Ah, comparing sex to food. www.teaandfood.blogspot.com
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    lisaiscooking - August 12 2008 @ 1:47 pm I relish the thought of bleeding unexpectedly and inexplicably from various orifices, a fine mist of brain matter and steam issuing from my ears.
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    Barr Regot - August 12 2008 @ 2:15 pm After watching the Tokyo NR last night and thinking to myself "this is the best television ever was or will ever be", I am close to cold sweat and convulsions with the description of the Spain show. When XEX was featured on the Tokyo show, I welled up a bit and had to work hard to overcome tears. The Tokyo show was nothing short of brilliance.
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    Laurbeth - August 12 2008 @ 2:26 pm Sushi? Food porn? Heads exploding? There's a "wet spot" on my couch every time NR comes on!
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    MorganLF - August 12 2008 @ 2:28 pm ham and orifices....
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    Annette - August 12 2008 @ 2:33 pm Anthony Bourdain, I want your sex!
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    Lisa - August 12 2008 @ 2:47 pm I enjoyed this episode of Japan. I was very surprised with the flower arranging scene. I am a certified floral designer. Right now I am freelancing due to the economy crunch. I was very impressed by your desire to learn this craft. All types of floral designs have to come from within. Also being a foody. I am looking forward to the Spain episode next week. I have a friend , who I call a brother in my heart. He spent every Christmas with my family in the NYC area while working in the states in North Carolina. He decided to go back to his roots. I know I will always have a second home in Valencia ,Zaragoza, and a beach house somewhere in Spain. All of which my dear friend owns. I am looking forward to seeing this episode to give me an idea of foods I will want to taste when I someday visit Spain. Who can show me better then Tony?! Tony, if you ever wnat to find your inner self through another floral arranging excerise? Contact me! I will be honored to teach you my craft. Keep telling it like it is, Lisa
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    Diane - August 12 2008 @ 4:04 pm This entry and episode was informative and hilarious (and so are you). I thought I ought to let you know something while I am here: I love your show because you,sir, are living my dream. My family and I watch NR so much that my little brother (he's six years old) came downstairs and said to me last night, "Diane! Diane! The man that goes to all of those places and drinks a really whole lot of beer is on! Come see!" Your show got me watching television again. Oh, and I've GOT to find someway, somehow, somewhere to fit the phrase "food porn" into my conversation. That's cl&%$ic.
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    JFK - August 12 2008 @ 4:15 pm At some point, in the Tokyo episode, there is a kabuki-inspired electronic music running in the background. Anyone, please tell me where I can find this.
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    smokey - August 12 2008 @ 4:39 pm Thru the years we have watch you mature. The show on Japan 2008 shows you have indeed grown on your search. We look forward to your discovering so much more. The Gold Medal goes to Todd, Zach and you for the best yet.
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    GGrill - August 12 2008 @ 4:47 pm Ok, Tokyo, food porn, great, no problem. But the man who left a spa in Iceland wanting to drink and smoke "out of spite" is now into flower arranging? What the hell?
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    I'm a Cooke, not a chef - August 12 2008 @ 5:04 pm I read your blog and thought you (or more accurately your network execs) were making a thin disguised plea for audience and ratings during the Olympics. "Please, please watch! Food porn! I promise! You'll see everything! Be sure to watch" Lame, I thought. Since I detest gymnastics, I watched the show anyway (the family is hogging the DVR with all the Olympics, probably couldn't record it anyway). Wow. I really enjoyed the first Japan show. This one blew it away. Damn. Just added another location to my bucket list. A sincere thanks for this one.
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    Dan Ryan - August 12 2008 @ 5:25 pm Mr. Bourdain, I'm a huge fan. Okay, I'm only 6 foot, but you get the point. And the point of your Tokyo show should have been street level, not in those mostly high-end restaurants most foreigners cannot afford. That ain't the REAL Tokyo. The real Tokyo is strolling through Akihabara, Harajuku or Ueno Park on a Sunday afternoon. The real Tokyo is a noodle ticket restaurant, and the Kamiya Bar. The real Tokyo is Yushima Tenjin, and the nightlife around Nakano Broadway and in Kichijoji. And you could've at least shown us the look on your face when presented with the breakfast options at a Yoshinoya. I think you owe us a do-over, my well-traveled friend.
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    Jesse - August 12 2008 @ 5:36 pm Man o man, you just keep getting better. This episode just looked so nice -- so splendid. It looks slightly British in the way it has been filmed, and I think it works. Thanks for going to Tokyo and showing us some of the best -- I taught there for a year and just fell in love with that glorious place. Can't wait for the baby eels in Spain!
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    Ellen - August 12 2008 @ 6:08 pm One word... TEASE!Seriously, Tony. Now I have to sit here at work all day thinking about my food fantasy of sushi in Japan. Jerk (in the nicest way possible, of course)
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    Lyra - August 12 2008 @ 6:34 pm Last night was one of the best shows I've seen yet, being on the verge of tears watching Jiro-san work. I was so jealous and happy for you all at once. I love sushi, I love ichibana, I love Japan in general but I am a little scared to ever go there because I know that while the romantic notions we westerners have aren't necessarily invalid, the reality of the way gaijin are received isn't what most would think it to be. Really looking forward to next week. Thank you!
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    Jennie Tikka - August 12 2008 @ 6:59 pm Okay, now look what you've made me do....I've put the Kabuki Electric music back up on my page. Damn you! :)
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    Kate in the NW - August 12 2008 @ 7:57 pm YUM! It doesn't take a sophisticated or professional palate to appreciate that stuff, either. I swear living in Tokyo for several months with my (then) 2 1/2-year-old is why my grocery bill is so astronomical now. Her young, impressionable mind latched onto those exquisite flavors and never let go. Great regional cuisine is one of the few things that hasn't been globalized - and even though it means I Jones uselessly back here in the U.S. for "real" sushi or ramen or (yes...) fresh, soft tofu, I'm still glad it's that way. It's great to go back, even through the TV screen!
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    Georgia - August 12 2008 @ 10:20 pm Is it true that you visited Ramova Grill in the Bridgeport neighborhood of Chicago? If so, will you be airing this visit? And when?
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    phers1 - August 12 2008 @ 11:37 pm that looked like BEST OMAKASE EVER you're a lucky man sir....
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    Michael S. - August 12 2008 @ 11:51 pm Gotta tell ya, your show is in my humble opinion the slickest show on TV. Todd's camera work is stellar, your witt and humor is infectious, and the editing is awesome. Keep up the incredible work!
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    Golden - August 13 2008 @ 1:26 am Tony, I feel I speak for many of your loyal viewers when I ask; What do we need to do to get a few new Rachael Ray digs on your fine show? The show is great, but it is much better when we can count on at least one Racheal Ray/Food Network/, or Bobby Flay flame each week.
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    The Sound and the Fury - August 13 2008 @ 11:55 am Man, I have never seen a television documentary where the final product was so influenced by the underlying philosophy of the subject matter it became an extension or exemplar of that subject – which, in this case, was not really food - but the striving for and appreciating the art in the everyday - that it became a bit of art itself. Well, there was this episode of Rachel Ray when she actually became a thirty minute meal . . . As to the complaint that Tony showed a Tokyo that would be out of reach for the non-well healed westerner. I know he has done Japan shows less focused on the higher aspects of Japanese civilization. But to my western eye there were a bunch a places in the show that seemed like regular places, i.e., the noodle shop, the place that served grilled chicken parts (Japanese name escapes me - Yakamori?), that despite their plebian nature sorta manifested the same underlying cultural philosophy you saw with the Iron Chef, Sushi Master, Kendo master, and flower arranger. I think he was trying to cut out the maleable surface crap and drill down to the cultural substrate on which the civilization as whole is built - despite the fact he acknowledges that the culture itself may be essentially unknowable. Or he coulda just been doing a TV show to make some cash - who knows. Either way we get a intersting show. And, oh yeah, Food Porn. What more couldaya want? I mean guns sure, but there were swords and knives - so that kinda evens things out. Here's hoping Tony shoots some stuff in Spain, though.
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    Kristen - August 13 2008 @ 12:56 pm I really enjoyed the quiet refinement of this show. You are obviously a man of many facets. I love the coat and tie Bourdain just as much as the shorts and flip flops Bourdain. You gave Japan the respect it deserves. You make a Southern girl long for far away places. Thank you. And please don't stop. By the way. I will be hitting the Clermont Lounge this weekend on your recommendation.
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    sus - August 13 2008 @ 1:15 pm I was reading the buddhist book Dancing with Life and Anthony served as a great example that one does not need to do certain things yourself in order to really "get" some insights. I am thankful for Anthony the public persona that can illustrate real life "learnings" that would otherwise go unnoticed. On a page of the book, warns about the balance of purification/insight... the author narrates how purification of the mind without insight can lead to fundamentalism/superstitions and seeing the world as black/white, kinda like people who are very successful and become more and more isolated where lines become very concrete, but he also warned about insight without purification...this leads to nihilism or hedonism, which is what Anthony, the public persona presents. His face is one of suffering, but unlike the earlier suffering of his other shows...this one is puffed up in a grand scale of suffering which only more self-serving gratifications which will lead to more suffering can alleviate temporarily, anyway. I thought about the Japanese search for perfection and the Chinese lack of it...then thought to myself what would be more conducive to development... I mean...the teachings are obvious...they've been around for thousands of years...the trick is to incorporate it into every moment of awareness...it's not like they haven't been trying...the problem therefore comes that in the same balance of purification...the purification without insight in the Japanese is what is killing them...and the insight without purification is what's killing Tony.
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    Jeremy - August 13 2008 @ 1:35 pm My lovely wife of six months is Japanese and my first trip there will be in April. I've been giddy and excited since the day we bought the tickets with the anticipation of making the ultimate foodie Hajj and worshipping at the culinary shrine that is Tsukiji fish market, among many, many others. Monday's show sent me from mere excitment into full, raging engorgement and I've added Toriki as a must-eat, since the idea of chicken sashimi shocks and titilates me. Alas, I fear Sukiyabashi Jiro may have to be worshipped in p&%$ing as I lack the Travel Channel's scratch. Still, after such an episode, how do I hide such a m&%$ive foodie erection for seven months?
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    Rule Man - August 13 2008 @ 2:21 pm Tony, you may have to start wearing a poncho to prevent any of the puerile, sycophantic "foodie" fans and their fluids from making contact with your weary skin. How do you hide your disdain from the m&%$es so well? Embarrasing to see so many adults reducing themselves to slobbering love-blog comment freakshows. He's an imperfect human with an imperfect show, people. Yes we can appreciate that this show doesnt have a grinning Corporate media groomed Joker-perma smile clone at its helm, but lets not get carried away. The Japan show was good. Nice take on the culture and some real deal food. Although I felt looking like you were going to the all day buffet at Sizzler was disrespectful attire for the Ikebana demo. Come on man... a Yankees sweatshirt? Also, thought some of the videography editing and effects went out of style sometime around REM's "Losing my Religion"... Lets try "Losing that Producer", next time?
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    Anita - August 13 2008 @ 2:55 pm OHHHHH I have such a crush on you! Are you single or taken ?
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    Bob2 - August 13 2008 @ 3:02 pm looks like the man has gone "weeaboo"... cool stuff. BTW - Tony - any comments on the Forbes List articles? Seems like they're all obsessed with the fact you ate warthog cornhole...
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    Chiharu & Dale - August 13 2008 @ 3:22 pm We love you and the TV show "no reservations"!!! Each show is very good, especially we liked show of Japan! Because my home country is Japan. I miss Japan. So your show made me happy! We love YAKITORI! We gonna send you smoke & beer, so would you please send us Autograph? ha,ha,,,! We love you!!!
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    b1rd - August 13 2008 @ 4:20 pm

    Best episodes ever...Tony and his bro. How cool was that? Love the segment where you guys were kicking back along some alley watching those drummers, sharing a few glasses of Street-Style Pruno of sorts. Love your shows, and a big fan indeed. Thank-you.

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    luis Vazquez - August 13 2008 @ 4:53 pm Hello Is it me or is Rachel Ray the worst wannabe Cook ever. I I could have a show using other peoples creations. Oh well thanks to you I now am going to south east Asia next year for 1 month just to eat and get lost.
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    GGrill - August 13 2008 @ 5:02 pm Read all these comments, then save Rule Man's for future grounding.
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    CannibalCuisine - August 13 2008 @ 5:28 pm I just caught the Tokyo episode last night. %$#&ing beautiful Tony.
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    Sancho - August 13 2008 @ 7:01 pm I've been waiting for a Rule Man type of post. It took a couple of days, but it was worth the wait. Guys like this are every bit as annoying as the sychophants..."I'm so cool, I can pierce the celebrity veil and relate to Tony on a personal level by using the word puerile". I mean, "weary skin"? Who exactly are you trying to impress? Don't go too far Rule Man, that pm from Bourdain is right around the corner. Of course, pointing out your douchery for pointing out all the groupie douches makes me an even bigger douche, but still.
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    jenny - August 13 2008 @ 9:29 pm so....am i going to $#@% my pants from sheer astonishment, or am i going to wet myself with laughter?
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    MessyONE - August 13 2008 @ 11:49 pm sus - Wow. You apparently have the world sewn up, don't you? You've managed to take a philosophy that is based on non-judgment, and judge a total stranger by your interpretation of what the orthodoxy probably should be, at least by your navel-gazing interpretation.... I suspect that you are very young. The face that you see as "suffering" is only that way in your imagination, I suspect. I see (and I'm guessing most others see the same thing) the signs of hard-learned lessons, experience, and an understanding of what life is, gained over years. In short, it's the face of someone who has lived, rather than merely thought about it. Lots of us have them. We accept them as the price of experience. Life isn't fair or easy. Mr. Bourdain is a person who has chosen to expose his life to the world, to admit that he's screwed up in the past, and acknowledge that taking the easy route to anything wasn't his first choice. Most people are not as honest with either themselves or others. It's what makes the show interesting, and it's what's made him a good writer. If you embraced life, instead of studying it from afar, you'd realize that the wisdom gained from age and experience leaves marks that are to be admired, rather than judged. Only inexperience would permit someone to be so arrogant that they would see fault in that.
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    CindyW - August 14 2008 @ 1:07 am Tonight I was catching up and watching this week's episode of No Reservations, and when you got to the the man who is perhaps the best sushimaker in the world. . . OH MY! The purity and the simplicity were so beautiful, and I could tell that this must be one of those weeping-cuz-it's-just-so-damn-good moments. I immediately wanted to come here, read your blog to find out what you thought, and ask, "does this sort of experience ruin all other sushi for you?" Or, is it a highlight that pushes you forward to explore and learn even more?
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    Rule Man - August 14 2008 @ 10:50 am Look Sancho, Im well aware of the hypocrisy of going on Tony's blog to criticize the throngs of adoring worshippers when I myself watch the show. I check the blog out to follow up on Tony's sometimes random, sometimes funny, most of the time faux-tough guy musings. And theeen, I get to the comments section. Im sure there was a time in his life when he was a tough guy. Now it just comes off as posturing. Could he kick my butt physically or culinarily... Not the point. The point is that you have to admit, some of these groupies comments are two steps past the border of INSANE! There are plenty of people in the world I admire, but some of these folks sound like they would be satisified eating the residual gum off of Tony's shoe for its "simple" and "pure" experience! But alas, we're all guilty of something to be criticized by someone, somewhere. So continue on with the blog-humping.
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    HB - August 14 2008 @ 12:13 pm 'gotta say that the Japan episode is my favorite by far. Quite possibly because I am so enamored with Japan, it's culture, it's people and...it's food. What? no takoyaki? I have never scalded the roof of my mouth with a more pleasurable result than my first experience with octopus balls. Trying them in every city I visited made them all the better (thankfully, no more scalding). Can't wait for Espana as the culinary experience there is equally enthralling. Good on ya Tony!
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    Alex - August 14 2008 @ 12:16 pm Dammit. Didn't get to see it. Thought you may like this though http://justcookit.blogspot.com/2008/08/perfection.html
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    andy - August 14 2008 @ 2:07 pm Tony...love the blog, love the show and love the books. Ok now with that %#$ kissing over, I have to say you have had a heck of a season so far. I really enjoyed Laos and the West coast road trip. I am trying to get a ticket to see you in October, when you do the Food and Wine Festival. Take care and keep up the great work. Andy www.travelbyandy.com
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    Bob3 - August 14 2008 @ 8:29 pm Rule man... I dare you to read the blog without the comments... I dare you... but I think your scalp would split open with the incessant pounding of "I bet they're talking about me" inside your noggin'. But of course, this time you'll be right... you'll read this again and find my comment. Get over yourself. Sure "I want your sex" is way over the top... but then can't you admire someone who is so unabashedly free with their feelings? Maybe after some therapy you could learn to love yourself enough to be free with your feelings.
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    Zeus - August 14 2008 @ 9:31 pm High expectations for the Japan episode. Very, very disappointed. The flower arranging was interesting and engaging, and the world's best sushi dinner was fun to watch, but the rest? Zzzz. And next time you have Morimoto on, please include subtitles.
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    marcela - August 14 2008 @ 10:06 pm Felicidades Sr. Bourdain's por tu programa escribo en castellano para que me entienda es una broma. Me gusta mucho tu programa el enfoque que le da que es un poco ironico y tambien algo historico es muy entretenido. Venga a Chile especificamente yo vivo en Punta Arenas en la patagonia chilena el confin del mundo. Sería interesante que usted venga a mi pais. PD. Me gusta su voz.
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    Frustrated in Anchorage - August 14 2008 @ 11:07 pm I don't have a boner and I'm disappointed.
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    Angela - August 15 2008 @ 12:52 am Hey Mr. Bourdain, When will you go to Turkey? Or have you already gone? Hopefully you haven't made a show there yet and I can watch it :) If you go, you can find some good food :) There is a lot to eat but you have to know the right places and I'm sure you can find the right connections :) (Kizilkayalar, Taksim Istanbul, Turkey) Great snacks after drinking lots of beer! I really enjoy your show. thanks and take care, Angela
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    Renie Rivas - August 15 2008 @ 1:16 am In my mouth, Tony. Now. C'mon, don't be shy. Eels, chorizo, lovingly procured sushi? Whatever, stick it in. Lay it on my fillings. I promise I'll swallow.
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    Rule Man - August 15 2008 @ 10:14 am Bob3, only a true moron would suggest therapy to ME versus the blinded, insane throng sucking on Tony's self admitted post drug addled teat. See, I didnt need therapy to be open with my feelings there, did I? You already agree with me that the "I want your sex" comments is way over the top, so therefore, you've further proved yourself to be more of a contradictory twit who is as plain and boring as his chosen blog handle. Yes, you have me all figured out. The thought of returning to the blog comments to see what people responded about me kept me up all night in thrall. You hit the nail on the head. Now do us all a favor and go use that same hammer on yourself. Ive got a hardware store boner.
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    Rule Man - August 15 2008 @ 10:27 am Zeus, FINALLY a cogent human being. Agreed on your points. Content wise, it was not as much of a snooze for me as it was for you but not the ejacula-fest that folks on here are making it out. I agree about the Morimoto bit. I do well at understanding accents but this time was a bit more straining than most. I feel they did not include subtitles so as to not offend the great mans sense that he cannot pronounce english. Not the best move for those not used to listeneing to strong japanese accents.
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    gypsygirl94 - August 15 2008 @ 12:53 pm As the product of two Spaniards, I have been hoping you would travel to Spain and am so excited that you are! I only hope that you travel to Andalucia and not only experience the wonderful food they have to offer, but also the culture. If not, you must do a separate trip just for this region! My father would make the perfect tour guide (though I want to come too!) He is extremely p&%$ionate about food and the Andalucian culture. He would be right there with you eating all of the disgusting food aka delicacies you consume and he likes to gloat about "ah, deez ox bawls arr so vehry gewd".

    On another note, living in NYC, I have yet to go to Les Halles to experience your cuisine (though I know it's no longer you cooking) but it is on our list!

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    Rule Man - August 15 2008 @ 3:22 pm Gypsygirl, you sound like a nice girl. Cute site too, who doesnt like Flamenco? I think Tony has already made a trip to Andalucia but maybe that was for "A Cook's Tour"... Let me save you some trouble on Les Halles though. Dont bother on the Downtown version. There is absolutely nothing special about the place. Any special-ness Bourdain may have imparted on this place, has been lost a long time ago. I was just there (John Street location) two weeks ago and the place is not worth it. Had Escargot(delicious but hard to screw up escargot in garlic herb butter), Petatou de Chevrie(very good warm potato salad with goat cheese, satisfying) and the Cote de Boeuf (terrible) with pomme frites (SUPER mediocre). Somehow after all this time, the current cook staff do not know how to cook or season a piece of beef. I guess the most dissapointing thing was the poor pomme frites since Tony used to rave about how good they were whne he was around. not the case now, it seems.
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    Gypsygirl94 - August 15 2008 @ 4:59 pm Thanks rule man. That's so bad about Les Halles! Is Tony not linked with this place anymore? I thought he was, and if he is and it's as bad as you say, he should really do some quality control, because his reputation could get hurt if not, though not for me because my husband and I love him!
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    Tylor A. - August 15 2008 @ 8:21 pm I thought seeing the culinary greatness of Singapore was the peak, but Spain sounds like it will cause my eyes to explode like the Deathstar. Yay!
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    CARMEN... not "karma" - August 15 2008 @ 8:31 pm DEAR JOHN.... er uhhh... I mean "Tony" - This letter comes, I sure to someone as worldly as yourself, preliminary notice that I am leaving you. Yes. That is the result of our somehow uneventful encounter of this STRANGEST kind. I am leaving with the accepted fact that there will be no encore opportunity. No last chance shot at comingling our menagere of verbage. No mundane back seat camera shots with Stan... (who's stan) or Chris. Not even your little brother will be caught in our ....whatever. Okay, I'm divorcing the CABLE MAN. COMCAST is going off my list of leeches. I will see you by and by... but only on internet AUREVOIRE KARMA (smile) ps... keep up with your calorie counts... testicles and octopus tentacles are... how many calories?
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    Lorelei - August 16 2008 @ 2:16 am Dear Mr. Bourdain, I am beginining this formally because I think your last blog was overly familiar. Seriously there are women all over the world between the ages of 30 and 60 who have printed it out, and slipped it under their pillow - it's gonna get sticky. Nice demographic by the way, as far as I know the only other guy who's pulled that off is Sean Connery - long may his name remain on the fevered lips of women everywhere. You know if you ever stop moving you could join him and Leonard Nimoy doing voice overs for RPG's and cartoons. (Stop!, don't stop?) I get the distinct impression that you lifted your game a bit for that blog, perhaps I should go and buy one of your books. (Of course that would mean I would have to leave my current orbit defined by the edges of my stereo and PC.) It could also be a case of p&%$ion dragging technique along kicking and screaming behind it, I'm talking about Japanese food of course. A whole week you say? Well I'm only 33 there' s still time, again, trip to Japan. Although your other metaphor would lead me to believe you've been reading Barthes. Now there's a man who can write some seriously distracting word porn. So why am I writing this? Just to see what I'm capable of. It's like you said about travelling, I think it mirrors back what you think you know about the world, and in doing so changes it so much it becomes unrecognisable. I've been back for 2 months ands still every morning when I stand in front of the mirror I think "so wtf am I gonna be today?" I continually surprise and appall myself, I'd like to say I'm not enjoying the ride but that would be LYING! Anyhow you might have noticed this response is only just related in a general sense to yours except of course for the griping... I was really looking forward to your Japanese show when I read your blog way back when, but sadly they aren't showing your new shows on Austar here. I've seen nothing since Mar. and the rest of the house launched a coup and I lost my remote priveleges. They say there is a limit to how many times you can watch an episode. It's 5 apparently, the philistines! I know this isn't your fault, but I thought I might remind the rest of the world how lucky they are. I was hoping to end this with that little noise, the one half way between a moan and a whimper, but sadly, I remain, Frustrated.
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    Mamadred - August 16 2008 @ 12:44 pm My appetite is whet already.
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    sohbet - August 17 2008 @ 4:22 pm thank you
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    Scott C - August 18 2008 @ 6:49 am Just got back from tokyo. I went to a sushi bar above a humdrum train station. It was far better than masa or nobu in nyc. I agree if everyone visited japan once, all the sushi restaurants in the US would go out of business. http://www.su&%$#sune.co.jp/ Some of the japan food porn worship goes too far though. I was in Japan for 2 years while working for a electronics factory. I had the blandiest, saltiest, most tasteless food imaginable everyday at the company cafeteria. made me hungry for chicken nuggets. Is it me or does Anthony Bourdain look sort of bored in the recent episodes? I think milking the sex&drug analogies is getting old maybe. I love the show, but I hate to see him travelling around eating eyeballs and reprodutive organs like a travel show hack forever. This is getting close to mediocre. He can do better. I think he needs to do something new. Like a traditional cooking show or a reality show. I can just picture him hazing a bunch of cook wannabes. Take a poll of viewers and get some ideas for a new format!
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    violetfox - August 18 2008 @ 8:05 am Great show, great blog - thank you. Thanks for lots of wonderful recommendations throughout your shows. However, I just spent four days in Montreal including three sublime dinners at Au Pied ded Cochon (where the tuna in many guises was pretty insane) AND a ton of other great food (yes, I do love La Banquaise,too) - and I am sincerely not feeling overwhelming envy. Sure, I want to go, but I'm fine right here for now. I guess I'm saying that I have felt very often that "no one anywhere is eating better than I am at this moment" - whether it's foie gras poutine or an excellent lobster roll while sitting on the coast of Maine. One meal at a time! Life is good. Thanks again.
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    Ezzie - August 18 2008 @ 10:09 am I finally had time to watch the show on Japan and loved it (I DVR). I am a big fan of Morimoto, and watching him added to the joy of the show. I liked the way it was shot, the softness and introspection. Afterwards I turned off the tv and read because nothing else would have made me feel content. Now I am ready for the show on Spain. I was in Marbella for a week 20 yrs ago and absolutely loved it, so can't wait to see your highlights.
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    Jeremy - August 18 2008 @ 4:57 pm I was finally able to catch the Tokyo episode the other day. I was born in Japan and raised there for 8 years. I've been living in the US ever since, although I have visited twice. However, its been years. Food is what ties us to our culture. What I saw in this episode made me especially proud to be Japanese. It was a real pleasure for you to take notice and delve into the Japanese mindset on detail , perfection, and simplicity. This episode made me homesick to the core. I'm slaving through college right now, so I too can relive Japan as a traveler, not a tourist. Thank you Anthony.
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    aceitunas y queso - August 19 2008 @ 2:27 am SPAIN: always underrated. thanks for proving it. great show. There are 17 autonomous communities and they each have kick *** food. We only saw samples from 2 of them. That's like trying dishes in NYC and LA and having seen it all. Next time try cocido maragato in Astorga, hit a real bodega in the province of Valladolid and discover arroz con costra in Elche. de todas formas, un buen capitulo, muchisimas gracias por tu programa, no hay nada como la cocina española
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    Steve - August 19 2008 @ 5:44 am I want to cry. I've been on this earth for nearly 39 years and I have yet to leave the confines of North America. And, although I was born in Korea and came to the US at a very young age, I've always been attracted to the beauty and mystery of Japan. Perhaps my love of sushi and soba and yakitori skews my cultural radar, but after watching the episode on Japan, I've decided to take a trip there on my upcoming 40th birthday. Call it a mid-life crisis if you will, but damn it, I want orgasmic sushi. I will go to Sukibayashi Jiro and worship at the knife of Jiro Ono. Or perhaps I'll fly east instead and head to Spain. The current episode is just as compelling and alluring as last weeks. Life is too short to eat bad food, and too short to experience all the amazing food around the world. Thanks, Tony, for presenting such fantastic "food porn". Unfortunately, I have the gastronomical equivalent of "blue balls". I guess I'll have to go to Uchi here in Austin and let Tyson Cole's food soothe my soul a little bit.
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    Jim - August 19 2008 @ 2:14 pm Sir Bourdain. I want to thank you. I don't know how to explain, other than watching your show has given me a new appreciation for food and eating in general. Let me get to the point... I just got back from Spain. Landed in the US on 8-15. We were in Madrid then San Sebastian. Were it not for being a fan of your show, I would NEVER have tried some of the things I ate over there, and I am so much better for it. We had planned the trip 5 months ago, to travel with my brother's college soccer team. Of course, most of the kids were still going to the Burger Kings and TGIF's that were available. One of the best things I tried was chicken and fries at a place called (menú del día) Menu of the Day. Your basic diner. Simple ingredents that were prepared better than I had ever tasted. Best French Fries Ever. I don't know if we were in the same bar that you filmed in, but on your show you were speaking to the older chef sitting at a bar with a younger woman, and there was a greenish, trapezoid shaped puff pastry in the shot. I ate something that looked JUST like that. It was a spinach and fish... thing. Oh My God it was good....
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    Annonymous - August 19 2008 @ 3:54 pm hey man you rock ,ive lived in spain a while and instead of the out of the ordinary you shoud see how good food is raped to an inch of its life ,but then youfind the hidden gem go on a coastal english spanish side of life
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    Natasha - August 20 2008 @ 8:21 pm Tony, your Spain show was amazing. At the end you said something to the effect of 'all foodies are going to freak out after watching this episode' and my husband and I immediately turned to each other after saying over, and over in that episode "WE MUST GO TO SPAIN!" and just laughed. Thank you for such a fantastic hour of entertainment, mouth watering goodness and what appears to be a great display of Spanish cuisine and culture. Awesome.
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    Carolyn Jung - August 22 2008 @ 1:19 pm After watching you down Michelin three-star sushi in 20 minutes, my husband and I don't feel so bad now. When last we were at the venerable Sushi Nozawa (the "sushi Nazi'') in Los Angeles, we ate 13 courses of sushi in 15 minutes. It was sublime and over in a flash. At first, it felt wrong. But then, and especially after watching your show now, you realize sushi is made to be eaten in one bite, and it's made to be eaten right after it's set down on your plate. There's no lingering over the dish. You enjoy it in the moment, no matter how brief it is.
  130. 130
    shelly - August 25 2008 @ 10:23 pm Tony, I am FINALLY reading Kitchen Confidential. Sorry it took so long. I love it along with your wonderful show. I am 41 and the mother of four. My Mom loves your show as well. Yes, laugh your *** off, your audience is a mom and her mother. What has become of you? ha ha Thank you for taking me on so many adventures. Thank you for your skeptisism mingled with alot of respect and love for the many lands you visit and I pray continue to visit. It's nice to travel vicariously through you. Don't worry I'm actually a rock'n cool 5th grade teacher and a non Rachal Raye fan. Love Ya!!! Shelly
  131. 131
    Lala - August 25 2008 @ 10:38 pm Yes, I'm quite sure I had a Spaingasm last week.
  132. 132
    Adria - August 26 2008 @ 1:09 am I'm a little late leaving a comment for the Tokyo show but the irony is I'm just now catching up on episodes that I missed during a recent family vacation to Japan. I was there for two weeks and one of those weeks was spent in gluttonous fashion eating my way through Tokyo while visiting family and friends. I was in awe to see that in the very beginning of the show you ate at a soba shop with Chef Morimoto that looked a lot like a soba shop I ate at in Roppongi. So I flipped on the computer, checked out the pictures of my family that I took in that soba shop and did some rewinding and replaying on the DVR, matching up the scene in the background of my pictures to the scene in the background of your show. And sure enough I ate at that very same soba shop. I didn't know at the time what when on behind the scenes of that shop (my noodles being handmade, etc.), all I knew was we were hungry so we stopped and those were some really great soba noodles. The show was awesome. I thought back to my trip and your show made me want to jump on the next flight out to Tokyo.
  133. 133
    annettebanker - August 26 2008 @ 8:21 pm Tony, Great haiku before each commercial break!!!
  134. 134
    Glenn - August 26 2008 @ 11:25 pm I had to watch the Japan episode again last night just to make sure it was as good as I thought it was the first time. Unbelievable. I have been to Japan at least 25-30 times and have never been able to explain to others the simplicity that makes it so enjoyable. You nailed it in spades. I'm still in awe.
  135. 135
    chat - August 30 2008 @ 11:22 pm Thank you
  136. 136
    justfoodnow - August 31 2008 @ 7:18 am When words make one hungry, tantalized, excited, agonized, ecstatic and awestruck all at once they can only come from a truly inspired source! And 'thanks' seems so insufficient!
  137. 137
    claudia - August 31 2008 @ 5:04 pm Your Japan show is beyond beautiful, it has earned a permanent spot on my DVR. Travel well.
  138. 138
    heidi - August 31 2008 @ 6:52 pm Anthony, You are so hot! Always love to see you having fun drinking, talking and enjoying people, cultures and their food. I love it when I can tell you've had a few and are stuffed and happy. You are so sexy! Really couldn't you wear shorter shorts? LOL You have a great sense of humor:) I cooked in kitchens myself for years and can appreciate a delicious meal well prepared and delivered. I love all your innuendos and little comments about things. Whether you are sitting at a table or counter, or a floor made of leaves, or walking through a market...I'll be watching! Come visit San Diego:) Great show!
  139. 139
    Captain Jeff - September 01 2008 @ 11:03 pm ok... a few weeks ago, i saw the first showing of your gastronomic/pornographic tour of the North of Spain...my blood pressure maxed out... well, watching the show again, this time with proper medication and avoiding the coma and subsequent hospital stay, this show is a "Keeper." i was lucky enough to study in Spain in 1990, and after seeing your Spain show, i was ready to sell my house, pack a carry on bag, and return...(figuring i could get a job teaching in Barcelona)... waiting for this show to come on the TV is like the antici'.....pation of having sex with a new girl...the only thing you did wrong, was to let the secret out btw... i still have burn marks from where they applied the defibrillator paddles to my chest...
  140. 140
    bo - September 02 2008 @ 12:37 am tony ,i need you to get in touch with me.i am bo from d.c.central kitchen.thanks
  141. 141
    Big Guy - September 02 2008 @ 1:56 pm I appreciate the sushi master's art, but only allowing 20 minutes to wolf down the world's finest sushi is artless and cruel. A mere 20 minutes is the antithesis all that is holy in dining outside of Burger Thing or a hot dog cart. But getting that kind of service from a master for 20 minutes...I suppose that's why people put up with that. I can go to an uncrowded utility-grade sushi bar and the sushi &%$emblers there can't bust out enough food to even get you started much less satisfy you in 20 minutes.
  142. 142
    Nita - September 05 2008 @ 10:25 am I am a vegetarian and you stand for everything i despise. Still, i adore you and your shows leave me feeling, strangely enough....hungry :)
  143. 143
    sohbet - September 10 2008 @ 10:48 am Thank you very much for this information.
  144. 144
    erotik shop - September 10 2008 @ 2:23 pm thanks very.
  145. 145
    JetPunk - October 19 2008 @ 8:57 pm

    Am I missing something because I don't like Japanese food? I lived in Japan for a few months and was never satisfied at the end of a meal. Spanish food on the other hand is breathtaking.

  146. 146
    Craig Connell - October 20 2008 @ 8:54 am

    Writing from Japan, just witnessed your show for the first time. I watched in memory of my fantastic times during your fabulous episode filmed in Singapore. I about fell over with your glamor-shot esque 'coffee in a bag' pose; nicely done. Still to this day, or as it seems, the crossroads of the spice trade - fluorescent lights adjacent to the busy streets will continue to be the calling to food lovers like us. A nicely done, spot-on episode; smut in taste was definitely the experience. Still striving for the same feeling here.

  147. 147
    Kurth - November 09 2008 @ 3:35 pm

    This is the best pron ever.Tony's mixture of cigarettes, alchol and his layed back attitude makes No Reservation one of the best show on air.

  148. 148
    chat - November 18 2008 @ 8:17 pm

    Thanks

  149. 149
    sofia - November 18 2008 @ 8:53 pm

    i got back from tokyo and kyoto some months back (head still spinning), and with my whole heart, i agree, the japanese concept of food is so incredibly refined, in the most obvious and simple way, that it begins to resemble some sort of national cult or religion for which the highest sin would be so serve sub-par ingredients with no care or love at all. never have i've entered a situation where even the supermarket is arranged in such an encyclopedic fashion that it feels like a quick course in understanding the joyful madness that is japanese cuisine...and then there's the famous 'chefs choice' ( i already forget the word...sad) which is such an act of faith on the visitors part that when done well, surpasses any and all miracles prompted by prayer. thanks for your lovely and insightful passage.
    -sofia

  150. 150
    DJM - December 03 2008 @ 7:23 pm

    I realize I'm a few months late Tony but I just finally caught the Japan episode thanks to my trust DVR which finally decided to start taping your shows correctly so that I'm not cursing at it at one in the morning when I get home.

    I have to say this is without a doubt my hands down favorite episode I've seen of yours as it deals with not only my love of all things Japanese, but that of a more simplified life. A quieter more introspective existence that I long for in my techno-filled to and from life. Thank you for this episode. I've watched it three times now and am more than happy I have.

  151. 151
    NGMan in Japan - December 07 2008 @ 5:20 am

    i haven't seen the shows (i hardly ever watch tv but saw the Paris show and enjoyed it), but i have lived in Japan for over 10 years. Food here, from any country, never gets dull. I would be interested to see Anthony's take on the real Japanse working class food, unadon, katsudon, edamame, onigiri, barbecued sazae, and the full array of a local izekaya menu.
    But then, you could mnake a whole series of shows about the food in Japan.

  152. 152
    tala karınca yumurtası yağı - January 02 2009 @ 8:20 pm

    good
    karınca yumurtası, tala, tala yağı, karınca yumurtası satış

  153. 153
    David - January 28 2009 @ 4:46 pm

    I hope u know and I'm sure u do...your warnings are just red cape to a Bull. Except ending with your huevos for the world to enjoy....

  154. 154
    sinevilmeatsllc - February 07 2009 @ 1:07 pm

    rachel ray just applied for a job at nasa. she will be the first to bring the aliens popcorn langostino lobsters.

    sorry yall
    that is just the way it is
    FOREVER (HAH HA HA HA H AHHAHA HAH)

  155. 155
    para kontr - March 23 2009 @ 4:30 pm

    thanksss..

  156. 156
    club penguin - May 24 2009 @ 9:29 pm

    It looks slightly British in the way it has been filmed, and I think it works. Thanks for going to Tokyo and showing us some of the best -- I taught there for a year and just fell in love with that glorious place. Can't wait for the baby eels in Spain!

  157. 157
    or creating lighting diagrams, both the methods - photoshop PSD and online (flash application) - are - June 21 2009 @ 6:07 pm

    Each country - Spain and Japan - have their won strenths in their food and culture. One is more close to the European style (western) and the other oriental (asian).

  158. 158
    drug crime attorney in memphis - June 21 2009 @ 6:10 pm

    Quick follow-up question: Can you please confirm which one is more cost effective - Japan or Spain - in terms of food and living? Thanks.

  159. 159
    drug crime attorney in memphis - June 21 2009 @ 7:05 pm

    Quick follow-up question - Can you please recommend which one is more cost effective - Spain or Japan - in terms of food expenses and cost of living?

  160. 160
    dbr - July 19 2009 @ 9:51 am

    Still to this day, or as it seems, the crossroads of the spice trade - fluorescent lights adjacent to the busy streets will continue to be the calling to food lovers like us.

  161. 161
    sewage pump - October 21 2009 @ 10:54 pm

    Adult diapers duly purchased.

  162. 162
    biometric fingerprint door lock - October 27 2009 @ 4:16 am

    Each country - Spain and Japan - have their won strenths in their food and culture. One is more close to the European style (western) and the other oriental (asian).

    yes,it's true, and japan is more and more of Western PPl style in some way


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Anthony Bourdain

Meet Anthony Bourdain

Anthony Bourdain is a 28-year veteran of professional kitchens, having worked as a dishwasher, line cook and chef in places good, bad and horrible -- most of them in New York City. Read Anthony Bourdain's full biography.


About No Reservations

"No Reservations" dives headfirst into life's colorful and rich pageant. Join Anthony Bourdain as he circumnavigates the globe on his conquest to discover the cities, villages and countries that provide life's truest surprises. Learn more about the show.


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