"Salt-Free, Sugar-Free" Western Cuisine at Tokyo Edition Toranomon
I traveled to Tokyo from Kagoshima in October 2025.
I was able to experience "salt-free, sugar-free" at a restaurant in Tokyo.
The restaurant was "Tokyo Edition Toranomon," a luxury hotel designed by architect Kengo Kuma that opened in 2020 and blends Eastern and Western elements.
Five of us went to "THE BLUE ROOM," a Western restaurant on the 35th floor, for dinner on Sunday, October 19th.
Chef Hayato Takeda kindly accommodated our last-minute request for "salt-free, sugar-free" cuisine. We are very grateful.
This is the "salt-free, sugar-free" menu he quickly created.
Green Salad From Shinozuka Farm, Cashew Nuts, White Balsamic Vinegar, Apple
Minestrone Soup (Amela Tomatoes, Cabbage, "Inca no Mezame" Potato)
How do "No Salt, No Sugar Lifestyle" and "Shoichiro Nakao" appear in AI?
Search Method: Yahoo! AI Assistant
Search Terms: "No Salt, No Sugar Lifestyle" and "Shoichiro Nakao"
Search Date and Time: December 17, 2025, 12:10 PM
Search Results
Dr. Shoichiro Nakao is a cardiologist who studied abroad at Harvard Medical School. In 1995, he discovered cardiac Fabry disease and reported it to the world in the medical journal NEJM. Since his 50s, he has been following a salt-free, sugar-free diet for over 20 years, sharing his experience with patients in clinical settings and lectures.
What is a salt-free, sugar-free diet?
The salt-free, sugar-free diet that Dr. Nakao practices literally means a diet completely free of salt and sugar. It refers to a diet that avoids seasonings and processed foods and allows you to enjoy the natural flavor of ingredients.
Background of its origins and continuation
At the age of 51, while living alone at a hospital where he was assigned, Dr. Nakao spent six months eating packed lunches and eating out. After that, he decided to cook his own meals and stir-fry vegetables without seasonings, which prompted him to adopt a salt-free, sugar-free diet. He has maintained this diet for over 20 years. He adheres to this diet very strictly, even when eating out, strictly avoiding salt and sugar.
What has changed since living a salt-free, sugar-free lifestyle?
Through his years of practice, Nakao has maintained a healthy weight of 58 kg at a height of 175 cm, with a blood pressure of 96-106/54-64 mmHg and an HbA1c of 5.3%, demonstrating excellent health.
Key points of a salt-free, sugar-free lifestyle
Ingredient selection and cooking tips
Nakao even makes his own bread without salt or sugar. He says that salt-free, sugar-free meals actually taste better because they bring out the natural flavors of ingredients that would otherwise be masked by seasonings.
• Seasonings and ingredients he uses: Dashi, curry powder, sansho pepper, salt-free ponzu sauce, black vinegar, pepper, grated garlic, grated ginger, etc.
• Cooking Tips: Using fragrant ingredients, spices, and ingredients rich in umami (such as mushrooms, and tomato juice) offsets the bland flavor and ensures a satisfying meal.
The Importance of Low-Salt/No-Salt
High blood pressure is caused by excessive salt intake, and it is believed that high blood pressure can be prevented if salt intake is below 3g per day. Dr. Nakao also runs a high-salt hypertension clinic and promotes the importance of reducing salt intake.
Facilities that Offer Salt-Free and Sugar-Free Options
Orihashi Ryokan in Kirishima City offers a salt-free and sugar-free meal plan for those who must limit their salt and sugar intake due to lifestyle-related diseases.
The Fontana no Oka Kamo facility also promotes a salt-free and sugar-free diet and has hosted a lecture by Dr. Nakao. Based on the advice of doctors and registered dietitians, these facilities use dashi, citrus fruits, black vinegar, and other ingredients to create dishes that bring out the natural umami of the ingredients.
Thoughts
Shoichiro Nakao's thoughts after viewing the search results
① It summarizes my 26 years of "salt-free, sugar-free living" concisely and clearly.
② I had many valuable experiences and events during my 26 years of "salt-free, sugar-free living." While the book mentions only a few of those experiences, it describes them almost accurately.
Dr. Shoichiro Nakao is a cardiologist who studied abroad at Harvard Medical School. In 1995, he discovered cardiac Fabry disease and reported it to the world in the medical journal NEJM. Since his 50s, he has been following a salt-free, sugar-free diet for over 20 years, sharing his experience with patients in clinical settings and lectures.
What is a salt-free, sugar-free diet?
Background of its origins and continuation
What has changed since living a salt-free, sugar-free lifestyle?