Joe Sasto III

Why don’t they serve ketchup with french fries in Japan?
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Day 5 in Japan turned into one of the most memorable food experiences of the trip.

I flew over 3,000 miles to make pasta and eat French fries with a Japanese chef. Through a random Instagram comment, I connected with @naoyuki.arai of @cadota_tokyo , who invited us to spend the day with him in Tokyo.

He picked us up, introduced us to incredible kakigori, then brought us back to his restaurant where we made pasta together. After training in Bari, Italy, he fell in love with orecchiette and built a menu that blends Italian tradition with Japanese seasonality. Every day, he cooks with vegetables that didn’t sell at that morning’s farmers market, turning what could be waste into something beautiful.

The food was soulful, thoughtful, and deeply personal. A reminder that some of the best travel experiences start with a simple comment and a shared love of food.