Tastemakers: Tokyo Japanese Restaurant California Roll - Dandelion Wine

Jan. 24, 2007

Tokyo Japanese Restaurant
California Roll & Spicy Soft Crab Roll

Northern Michigan is blessed with many unique communities, such as downtown Petoskey’s historic Gaslight District, which has all the charm and allure that make small town living a delight. Woven between the shops and galleries are several locally-owned restaurants.  When it comes to culinary creativity, Petoskey does not take a backseat to anyplace in the North.
Certainly Tokyo Japanese Restaurant should be on anyone’s “must” list when shopping in Petoskey. A converted Coney Island stand, Tokyo still maintains some of the look from the former tenants, with its various bright purple hues and visible short order kitchen. A charming couple, Masahiro and Naoka Ohkawa, own the restaurant, which specializes in a variety of Japanese cuisine styles.
A recent stop during the holiday season found the Ohkawas in what has become a typical scenario for them: busy. The two work alone with chef Masahiro handling kitchen duties and Naoka taking on all front of the house functions. It’s a sight to be seen to watch two people handle what would take other restaurants six to eight staffers.
While the menu has many tempting offerings, the sushi rolls are perfect for a mid-afternoon snack or as an appetizer at dinner; or combine two orders for lunch. Sit at the counter and observe chef Masahiro’s meticulous preparation of every order, and his careful inspection of every ingredient used. Fresh ingredients and skilled work with the knife are the secrets to quality sushi rolls, and Masahiro delivers on both accounts.
Tokyo Japanese Restaurant is located at 307 Petoskey St. Call to confirm hours; typically they are open during lunch and dinner. Ph.231.439-3268.


Dandelion Wine -- 1956 Vintage
Ray Bradbury is one of the great writers of the 20th Century; his works “Fahrenheit 451” and “The Martian Chronicles” are classics and on most required reading lists. Mrs. Loomis, my fifth grade teacher, had us read his novel, “Dandelion Wine,” prior to summer break to serve as an inspiration to heighten our awareness of the delights of summer. It would later serve as an inspiration for my pursuit of making my own wine and beer (I eventually read his original “Dandelion Wine” essay that appeared first in 1953 in Gourmet Magazine, where Bradbury wrote about helping his grandfather make the “Summer Elixir”).
When my grandmother passed away eight years ago, a bottle of 1956 Dandelion wine was found in her basement and was given to me. I was told the story of how my great grandmother made batches of it each year and gave it away as gifts. I tucked it away in my wine cellar to open on the wine’s 50th birthday, which coincidently is the 50th anniversary of Bradbury’s classic novel. So, as I gathered with my dad and uncle over the holidays, I opened this bottle, and much to our surprise the wine had held up well. It had port characteristics to it and was smooth and silky. More importantly it served as a remembrance of relatives who have long since passed. With each sip came another story.
Making dandelion wine is not as popular as it once was, but for those interested, it is pretty simple and pretty good. Recipes may be found on the Internet, and many health benefits are attributed to dandelions. My great-grandmother and many others of her generation made dandelion wine in the summer to serve as a wintertime elixir to fight off colds and other winter illnesses.
So, this spring, as those dreaded weeds pop up, consider harvesting them and making a batch of dandelion wine. Remember, the process of making it helped inspire a great literary work. For my great-grandmother and many others, it offered “a taste of summer” during the harsh Charlevoix winters.