(105) Triple transformation (Ramen Tsujita -2nd generation- in Awaji-cho Tokyo)

Tsukemen -2nd generation- of Tsujita in Awaji-cho Tokyo.

990 yen

Refreshing Tsukemen here.

Soup smells good fish flake flavor and noodle has good texture.

First, eat it plain.

Second, squeeze Sudachi (a kind of citrus) on noodle.

Third, sprinkle a black shichimi, additionally.

* Black Shichimi (means "seven tastes") includes red pepper and other many spices.

Sudachi goes well with many Japanese food, especially pot and so on, but nobody thought to use in ramen or tsukemen.

Eventually, sudachi also goes very well with tsukemen.

(104) An ally of common people (Cutlet KITCHEN NANKAI in Jimbo-cho, Tokyo)

KITCHEN NANKAI in Jimbo-cho, Tokyo.

Fried Flounder and Pork Ginger.

700 yen.

This is the very Japanese restaurant of B-grade gourmet, which means casual and delicious food with addictive taste.

Since cheap...or I mean affordable, a lot of university students are waiting for a long time in a long line.

I order my favorite, Fried Flounder.

Light and crispy texture.

Light taste of white fish.

At the side, Pork Ginger is located on the same dish, quite different taste.

The most popular food is curry and rice with pork cutlet (750 yen!).

The black, sticky, and spicy curry.

Usually, you eat pork cutlet with curry, but they, of course, prepare sauce special for pork cutlet.

So, I always put this sauce on not only cutlet but curry.

Mixing them makes curry get different taste. 

2） Curry and rice with pork cutlet 
750 yen.
Also good!

2015.11.30

(103) Decent, but insufficient (Cutlet Jiyugaoka grill near Tokyo station)

1. Jiyugaoka grill near Tokyo station

Minced meat cutlet 1200 yen.

Jiyugaoka Grill is popular restaurant for Western style food, which is evolving in unique way in Japan. So food is a little different from real Western food.

Minced meat cutlet is one of them.
It is fried humburg powdered with flour and breadcrumb.

Meat juice is well-retained by wrapping.

And sauce is special,too.

(102) Coverirng roux twice is nice (Curry MANTEN in Jimbo-cho, Tokyo)

MANTEN in Jimbo-cho, Tokyo
Near Hotel Niwa Tokyo.
Curry and rice with pork loin cutlet 600 yen.

Typical, Japanese-style curry with thick roux.
And comparatively firm rice.

First, put curry on the rice without space.
Second, put pork cutlet on the curry.
Finally, put curry on the top of cutlet.

You do not need to worry about the remaining rice.
They serve us enough curry.

(101) Good for stomach (Udon JIMPACHI in Ochanomizu, Tokyo)

Jimpachi in Ochanomizu, Tokyo

1)

Udon topped with Kaki-age

Soft texture Udon.

Soy-sauce taste with fish flake flavor

Kaki-age, Fried vegetable and seafood mixture.

2)

Ise Udon topped with raw egg

It is soft & tender noodle.

Mix with the soup that immerses the noodle at a bottom.

The soup is flavored with miso and fish flake.

Raw egg is essential. 

(100) He that knows little often repeats it, but delicious (Fried food KUSHIKATSU-DENGANA in Ueno, Tokyo)

KUSHIKATSU-DENGANA in Ueno, Tokyo

Fried food on skewer 1200-1600 yen.

This is fried food wrapped with flour, in bite-size.

All the kinds of food are wrapped, meat (beef, chicken, and pork), seafood (shrimp, scallop adductor, fish- sand borer-, and squid), vegetables (asparagus, tomato, and mashroom).

Interesting ingredients are char siu and Mochi-cheese.

By the way, you must obey one strict rule...
When you eat them, you dip them in the black sauce (in the back in the picture).

Dipping after you bite them is prohibited.
You can dip them only once before you bite, because this sauce is used by everybody.

Sauce itself becomes tasteful after dipping fried food, because their extracts are provided.

(99) They have put beef tongue...GOOOD! (Ramen KIZOU in Tokyo station)

KIZOU in Tokyo station
Salt Ramen with beef tongue 730 yen.

Ramen is basic salt one, simple and light.

Instead of char siu, BEEF TONGUE is topped on the noodle.

I think it is just a ramen anomaly...just an alternative one. What is just replaced from char siu.

But, it is quite different from ramen with char siu, of course.

Beef tongue's tasteful and elegant texture is amazing.

It is my first experience...

Black one is a kind of mushroom, cloud ear fungus, often seen in Chinese food.

(98) You should eat this (CURRY NO AKIMBO in Kinshi-cho, Tokyo)

CURRY NO AKIMBO in Kinshi-cho, Tokyo

Keema Curry 1300 yen.


Soup.
Ordinary.











Curry:

Pork curry (left) and lamb keema curry (right).

Pork and potato are boiled briefly.

On the other hand, lamb is simmered with weak fire.

Vegetable curry.
Season's vegetables, carrot, potato, and broccoli, are grilled.


Curry is not hot and spicy, but full of various spices

Tasteful vegetables.
Scentful curry.

(97) Delicious thing is expensive (Cutlet KATSUKICHI near Tokyo Station)

KATSUKICHI near Tokyo Station.

1)
Curry and Rice with Pork Loin Cutlet (Katsu-Curry), 1600 yen.

This restaurant is the most popular for Pork Loin Cutlet.

Thick and tender meat, with pretty pink color and proper white fat.
Light and crisp breadcrumb.

Hot and spicy curry.
Salty and sweet tonkatsu-sauce.
Taste that curry mixed with tonkatsu-sauce is the third one.

Semi-boiled egg (Onsen egg; white one in curry)

This simple look of curry will go against your expectation in positive meanings.














2) Minced pork cutlet.

Soft and juicy.

But some people may not be satisfied with the volume.

Miso-soup is trefoil and mushroom (nameko), which is typical Japanese taste.

(96) Oyster taste?? (Ramen SAICHI in Kinshi-cho, Tokyo)

SAICHI in Kinshi-cho, Tokyo
Oyster raman 900 yen.

Base soup is unique, because they do never use chemical seasoning, like MSG.
To make soup with rich flavor, they select oyster.

They extract the tastefulness of oyster in soup, which is rich, full of flavor.

Lavor also help add spice to flavor of sea.

(95) The combination of fish with Tonkotsu (HONDA in Tokyo Station)

HONDA in Tokyo Station.
Tsuke-Men seasoned with heavy pork bone and fish flake (MISO) 830 yen.

After buying a ticket, wait for 5 min in a line.

Strong and flexible, wide noodle.
Good flour scent.

Soup is a little full of various tastes, but mainly spicy and miso-taste.

When you finish half, squeeze lemon on the noodle or soup

Flavor will change.

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(94) The next generation ramen, in some ways (MOTENASHI-KUROKI in Akihabara, Tokyo)

Miso-Ramen of MOTENASHI-KUROKI in Akihabara, Tokyo
800 yen.

This is one of the best ramen shops in east Tokyo.

But this miso-ramen is so peculiar, and the bowl itself is peculiar, corn-type.

I cannot know what type of miso is used.

At least, this taste may be made of mixture of several miso, in the base of chicken taste, topped with fish and shrimp powder.

Small amount of soup like MAZE-SOBA.

Miso soup is thick and mushy.

Diced onion and cabbage, Char siu.

(93) Simple is the best (Grilled Pork Bowl of BUTA-YARO in Ochanomizu, Tokyo)

Grilled Pork Bowl of BUTA-YARO in Ochanomizu, Tokyo
700 YEN

It is TERI-YAKI taste, soy-sauce based sweet one.
Meats pickled by soy-sauce are easy to become golden brown.
And heated sugar becomes sticky.

Sauce is perfused in meat, which becomes delicious.

(92) The leading Udon shop in this area (TAKEYA in Ochanomizu, Tokyo)

TAKEYA in Ochanomizu, Tokyo

１）
Fried Shrimp Curry Udon 1050 yen.

Udon is soaked in curry tasted soup, topped with 4-5 fried shrimps. 

Soup is sticky and gets caught well with a noodle.

Spicy and deep-tasted.

Noodle is narrow.

Soft and has good feeling of throat when you swallow it.

Fried shrimps are good size and soup is soaked well into the flour.

Eggplants are in a mild broth of soy-sauce taste. Fish flake, ginger and Japanese onion are put.

2)
Fried Shrimp Udon with grated Japanese radish, which is refreshing after eating fried shrimp.

(91) The established Chicken restaurant, good for special event (INSHO-TEI in Ueno Park)

Chicken Sukiyaki of INSHO-TEI in Ueno Onshi Park.
5500 yen for a course.

It is famous for chick foods.

The outside of appearance is indeed typical Japanese good-old restaurant.

The landscape from window is also fine. On the deck is Bonfire. Refined.



Homemade Tofu (left) andi Steamed egg custard topped with miso (right; Chawan-mushi).


Tofu is more smooth than solid one.

Chawan-mushi includes shrimp, yesso scallop, ginkgo nut and mushroom.

Soup-bowl is Yuba, what generates like skin after soy milk gets hard (left).
Elaborate one.
Soup-bowl is known as a dish that cook's creativity is required the most.

Fried chicken wing (right).
Savory and grilled taste.

Chicken Sukiyaki.

After grilled, those are topped with rich soy-sauce.

Grilled flavor spreads.

The staffs of restaurant serve us.

Those are soaked in beaten raw egg.

It is standard and the most delicious way to eat.

Of course, it may be good to eat it without egg.

Finally, add vegetables into pot.

(90) Convenient! (BI-TON in Kinshi-cho, Tokyo)

Ramen of BI-TON in Kinshi-cho, Tokyo

(1) This ramen is rich, juicy and oily...!

Flavor is mixture of pork and fish flake.

I am satisfied.











(2)
Tsuke-men is also rich, but a little bit light compared with ramen.

(89) The taste of Nagoya area ! (YABATON in Tokyo Station)

Pork loin cutlet tasted with fermented beans paste of YABATON in Tokyo Station
1100 yen.

Usually, pork loin cutlet is put with special sauce for cutlet, which is salty and sweet, similar to demiglace one.

But, in Nagoya area, Miso taste (fermented beans paste) is used for cutlet.

The taste is richer and deeper than cutlet sauce.

I love both tastes, I cannot select one.











2） Thick Pork Loin.
Around 1.5 folds, compared with ordinary ones.

(88) One aspect of Japanese spirits...(EN near Tokyo Station)

EN near Tokyo Station
930 yen.

(1)
Sashimi Bowl soaked with seasoning soup, namely Dashi-chazuke

Sashimi is sea bream.

Put bream on the rice after mixing with sesame paste and pour seasoning soup.

This soup is made of chicken bone and three kinds of dry fish flake and adjusted with salt and sake.

It is a typical soup full of Japanese spirit for fish.








(2)
Yellowtail dipped in rice malt.

In winter, yellowtail has most fatty and delicious belly.

This dish is special version only in winter.

(3)
Tempura of Scallop and shrimp (left), and Lean tuna (right).
Half and half.

(87) I can eat forever! (TORITSUNE near Yushima shrine of Ochanomizu)

Chicken and Egg Bowl of TORITSUNE near Yushima shrine of Ochanomizu
1500 yen.

Chicken and Egg Bowl, or OYAKO-DON is good for relieving weakened stomach...

Not stimulant.

Semi-boiled egg is excellent. Integration of the taste.

On the top of that, this restaurant use the special egg, I hear.

I do not know whether or not true, egg yolk is rich.

I recommend you drop in at this after going to Yushima shrine.

(86) So-so..(KATANA near Tokyo Station)

Humberg Lunch of KATANA near Tokyo Station
1200 yen.

This is a casual restaurant for Food grilled on the hot plate, Teppanyaki.

Meat and Seafood.

Okonomiyaki, Japanese style pizza and Yakisoba, Pan-fried noodle.

I ordered Humberg Lunch, topped with cheese.

It is also good, of course, but I should have eaten Okonomiyaki...

(85) Although it looks pre-processed...in recent trend. (Houki-boshi in Kanda, Tokyo)

Houki-boshi in Kanda, Tokyo

1)
Taiwanese Maze-soba.
850 Yen.

I do not know whether Taiwanese eat this kind of food, but currently it is popular in Japan.

Hot and spicy sauce is on the bottom of a bowl. Add wide noodle, fried noodle, nuts, Japanese onion, spinach and minced meat in it.

Mix them thoroughly.
It is as delicious as Szechuan ramen, without pepper.

2) Szechuan noodle without soup.

You may not be able to distinguish it from Taiwanese-style, but I think you can get it from mixing...

 Before mixing.

After mixing.
Spicy sauce with rich Chinese chili oil on the bottom put well on the wide noodle.

















3) Dandan Noodle.

Spicy minced meat and finely-crushed nuts are good.

4) Taiwanese Maze-soba, again.

(84) Standard like a Karajan's CD (MANTEN-BOSHI near Tokyo Station)

Rice Omelet with Demiglace sauce of MANTEN-BOSHI in MARU-BIRU near Tokyo Station
1600 Yen.

The famous, established restaurant for Japanese style Western food such as rice omelet.

These "Western foods" are modified from original ones, applied to Japanese favorites.
So, it is quite different from real Western food.

Ketchup rice covered by semi-boiled egg, topped with demiglace sauce.

In covered egg, squid and other seafood are included.