The best potato croquettes I ever had were some gloriously creamy things with cheese and ham in the middle. Crispy on the outside, soft on the inside – as a good croquette should be, with cheese oozing out from the centre when you separated them. They were made even better by the fact that the restaurant I was in was exceptionally nice. It was a very fancy-looking place in Tokyo during one of my visits there and the entire place was covered in black marble. The lighting was dim, the voices ...
