(75) This is the Washoku (SUJU DINING in Tokyo station)

SUJU DINING in Tokyo station

(1) Miso-simmered mackerel 1450 yen

SUJU is originally in Karuizawa, Nagano which is highland resort area, and a typical Japanese cuisine.

All served foods are seen as daily dish in Japanese households.

Miso-simmered mackerel is one of them. Pieces of mackerel are simmered with miso, sweet sake and ginger until getting tender.
Egg plants and Green beans are accompanied with a heap of Japanese onion on the top of that.

Mackerel has some peculiar smell like other bluebacks, and to deodorize it, miso which has strong flavor, ginger and Japanese onion are useful.

But, please be careful for fish bone because they are not removed...

Mushroom miso soup is one of my favorites. I think it is the best in Miso soup.
This restaurant's is also good.


(2) Grilled salmon
The next time I order Grilled salmon.

Suju is famous for miso, so Miso is also put on salmon.
(Of course, there are many dishes without miso, do not worry)

Likewise soy sauce, miso can tend to get burned easily.

Salmon is grilled to reach the desired tenderness and even skin is delicious with good texture.

(74) The taste of IZAKAYA (KANDA SHINPACHI near Tokyo Station)

KANDA SHINPACHI near Tokyo Station

(1)
Fresh Seafood Bowl 1300 yen.

It is located at 5F in New Marunouchi building (Shin-Maru Biru).

Sashimi of Tuna and squid, Ikura are put on the slightly vinegar-flavored rice with lavor.

Pour soy sauce with wasabi on it.

Vinegar-flavored rice is great and any ingredients would match.

Fried chicken is in the side, crispy and juicy.

(2) Simmered Fish (upper in the left).
Fried Chicken (lower in the right).

Both are dishes that are often on the Japanese table.

(73) What an elastic texture! (Hamburg steak of NIOU in Ochanomizu)

Hamburg steak of NIOU in Ochanomizu
1650 yen.

This restaurant is European style one which seems to have been built in MEIJI era.

There are many whiskey bottles decorated in the shelf and sophisticated drawings on the wall.

Inferior decoration and furniture are good taste.

Surface of Hamburg steak is crisp and savory, inside is tender and juicy.
Shimeji mushroom and sauteed onion are good smell.

Soy sauce matches this delicious beef.

(72) One of the best match (SANKOEN CHINA: CAFE and DINING in Jimbo-cho)

Dumplings and fried rice of SANKOEN CHINA: CAFE and DINING in Jimbo-cho

This shop is also casual, traditional one.
I think there were many students and office workers who were helped due to shortage of their money.

A well-known food is big dumplings with ingredients and fried rice with egg.

Both of them are the taste we Japanese have gotten used to for a long time.

Dumplings have thick, tasteful skin and ingredients filled with a lot of vegetables.

Fried rice is the best way you can know the chef's technique, because it is difficult to make fried rice not to be sticky.
Chef has to toast rice directly with fire when he or she cooks.

Egg and oil wrap a grain of rice and prevent from attaching each other.

This fried rice is genuine.

(71) Squeezed fish? (GONOGAMI-SUISAN in Ogawa-machi, Tokyo)

GONOGAMI-SUISAN in Ogawa-machi, Tokyo
Sengyo Ramen ("squeezed sablefish")  780 yen

This ramen is special variant and I could not imagine the taste.

Sengyo means fresh fish.
But you cannot see any fish without a trace.

Usually dried fish flake are used in soup of ramen.

But, this shop uses smoked fish, peculiar flavor.

If you have already known the flavor and taste of Japanese smoked fish or soused herrings, you can enjoy it.

The owner invents a new ramen taste and many native people like it.

(70) Large-sized oysters (SANSHUYA in Ginza, Tokyo)

SANSHUYA in Ginza, Tokyo
Fried Oysters 1350 yen

This restaurant, or IZAKAYA, tavern, is affordable for Ginza. It is expensive in this area.

Izakaya is Japanese style bar (tavern) which you can drink alcohol and eat snack and proper dinner if you want.

I ordered Fried Oysters today, but other fried seafood and sashimi and grilled ones seems good.


Several big oysters were on the dish with vegetables.

I put sauce and mustard and enjoy them avidly.

One of my favorites.












(2) The next time...

2015.12.22

(69) Stand Sushi bar is casual (KOEDO in Ochanomizu, Tokyo)

KOEDO in Ochanomizu, Tokyo

Sea Urchin Bowl 
Have you ever eaten sea urchin?

There are four or five golden overy in urchin.

Fresh one is lightly sweet and slight smell of sea...

On the rice tasted with faint vinegar are several bodies, topped with wasabi-soy sauce.

If pieces of lavor, it would be well done.

(68) In a nutshell, Eel omulette (HASHIMOTO near Tokyo station)

Eel and Egg Bowl of HASHIMOTO near Tokyo station
1300 yen.

It is similar to "chicken and egg bowl".

Boil Pieces of eel lightly with beaten egg tasted with soy sauce and Japanese soup stock.

Rich eel taste is wrapped with egg, it is delicious.

Egg, I suppose, enhances the taste of meat, fish and/or tofu, of course, eel in this case.


You can enjoy eel more casually.

(67) A little oily TEMPURA (YSUDE in Kanda, Tokyo)

Tempura Bowol of YATSUDE in Kanda, Tokyo.
1050 yen.


Fritter and tempura are quite different from each other.

Its difference is only this point whether all ingredients are kept cool or not.

Keeping cool makes it adequate texture while fried batter hangs together at room temperature and get hard, but easily dip in baste.


This tempura is close to fritter, so baste is easily dipped into batter.
Recommend to those who love strong flavors

Two shrimp tempura and Kakiage of squid.
It's affordable.

(66) Delicious food is not always so healthy, as you know (YARO RAMEN in Ochanomizu, Tokyo)

Ramen of YARO RAMEN in Ochanomizu, Tokyo
Near Hilltop Hotel.
750 yen

This is another JIRO style raman.

1. Delicious noodle (good taste of flour)
2. Strong soy sauce taste with ginger and garlic
3. A heap of vegetable

Recently since I think of my health, I start to eat vegetables not to increase my body weight.
Kindly this protocol in the shop says...

I think the taste of this shop is one of the most typical ramen's which is popular for Tokyo man.

(65) So sophisticated, you must eat ZEITAKU (Luxurious) Bowl (TSUJI-HAN in Tokyo station)

ZEITAKU (Luxurious Seafood) Bowl of TSUJI-HAN in Tokyo station.

In a sense, this is the quite typical Japanese food.

Diced and minced fish (mainly, sea bream), ikra (salmon roe), Kazunoko (herring roe) and diced vegetables are put on the rice like mountain.

Soy sauce with yellow yolk and wasabi (Japanese horse radish) is added on the top of that.

Sea bream is light but very, very flavorful, that is why almost all Japanese love it.

This wonderful heap is completely fit to rice with sesame.

Of course, it is also fit to lavor.


After cramming it into your mouth vigorously, additional soup will please you...


Some slice of sashimi (raw fish) in other dish goes into soup and mixes with rice.

Delicious twice!

(64) I go there once everyweek (KARAYA in Akihabara, Tokyo)

KARAYA in Akihabara, Tokyo.

(1)

Knife shaved noodle 700 yen.

I love this knife shaved noodle at the best.

If you are at the first time, I recommend Spicy noodle (Mar Lar Toshomen).

Minced meat, ginger and garlic make it rich with coriander and Sichuan pepper.

I bet you sweat like a pig.

(2) Standard Knife shaved noodle.

(63) No doubt you will be into Oden lunch (OTAKO near Tokyo station)

Oden lunch set of OTAKO near Tokyo station.
800 yen.


Oden is a kind of pot including numerous variety of ingredients.

Boiled egg, fish dumpling, tofu, fried tofu, konjac, fish mousse, Japanese radish, fish sausage, flour dumpling, tomato, beef gristle and everything.

I suppose there are as many as the Oden restaurants and stands on the street.

And the traditional restaurants have ingredient(s) they invented.

Usually, oden is very casual food, so the restaurants are tiny and narrow.


This restaurant is also traditional one but fortunately occupies wide space near Tokyo station.

A special dish is Tofu rice, which is one topped with big tofu on the rice.

Rice is tasted lightly with soy sauce.
Tofu is soaked in soy sauce.

On the top of that,,,

When you go to Oden restaurants, I strongly recommend you always order Japanese radish (DAIKON) and fried tofu (or GANMODOKI).

All of them always prepare these two ingredients because all Japanese always order and compare with other restaurants.

Owners never cut corners for them.

(62) Bountiful ingredients, * not maximum (Bario in Ogawa-machi, Tokyo)

Ramen of BARIO in Ogawa-machi, Tokyo
880 yen

Although it looks like large size, it is regular one.

This bar is a kind of derivative of Jiro ramen


Soy sauce tasted soup with garlic and ginger.

Wide and flour-tasted noodle.

A heap of vegetable.


I guarantee you will be full, I hope you can complete it.

(61) Washoku KAGIROI in Ochanomizu, Tokyo

KAGIROI in Ochanomizu, Tokyo
Near Hilltop Hotel.
Saikyo (Kyoto-style) grilled fish 
Special restaurant for miso.

Saikyo grilled fish is a kind of fish dish.

Fish slice is pickled and seasoned with miso (fermented beans paste) overnight.

Condiments are miso, Japanese sake, sweet cooking rice wine and sugar.
Pickled with salt to mask the odor of fish.

Being Grilled makes miso savory.

Fish becomes juicy.

Ingredient of miso soup is Fu, a bread-like food made of wheat glute.





And in the small bowl in the right side is Okara, edible meal-like residue left after the production of bean curd.

(60) Kakiage of Tenkyu in Ueno, Tokyo

Kakiage of TENKYU in Ueno, Tokyo

How big this Kakiage is!!

It is like "Laputa -Castle in the sky" by Hayao Miyazaki.

Kakiage is one kind of fritter, fried with fish, shrimp, shellfish, crab and some vegetables.

First, mix these ingredients with flour and egg.
Fry one part in pot.
Pile the next part. I think it is piled triple or more.

You will find various ingredient when you proceed to eat.

(59) Chanko-pot (Stew for SUMO wrestler) of KOTOGAUME in Kinshi-cho, Tokyo

Chanko-pot of KOTOGAUME　in Kinshi-cho, Tokyo
2000-2500 yen/pot

Chanko-pot is peculiar food for Sumo wrestler, and also referred to as a stew like dish traditionally served to Sumo wrestler or one pot dish containing vegetables and big chunks of meats or so on...

In a nutshell, it is eaten in Sumo wrestler stable which madam and a couple of disciples prepare to make their bodies strong and tough.

They can eat this pot in order of ranking of Sumo tournament in their stable.

After retirement, sumo wrestlers start to run Chanko-pot restaurants.

The pot is full of vegetables, meats, fish and tofu to build up their bodies.

You can enjoy it in some price near Kokugi-kan, Ryogoku or Kinshi-cho area.

Tastes are based on soy sauce or miso.

There may be curry or kimchi taste, I suppose.

(58) Bread crumb used for cutlet is great (Ponchi-Tei in Ochanomizu, Tokyo)

Ponchi-Ken in Ochanomizu, Tokyo

1)
Beef cutlet 1600 yen.

Good cutlet restaurant in Ochanomizu!

Cutlet is usually pork, but it is beef.

It is fried so that rare. Juicy and tender.

Because of beef, I think it matches soy sauce.

Tonkatsu sauce is also delicious and wraps cutlet very well due to its stickiness.

Soy sauce may dampen cutlet.

But the taste will fit it.

2) 

Pork loin cutlet 1200 yen (right),

Fried horse mackerel 520 yen (left).

Fresh and juicy meat.

Putting either tonkatsu-sauce or salt&lemon is good.

For mackerel, they prepare a special soy sauce with grated Japanese radish.

The best match with fish is soy-sauce!

(It is also delicious with tonkatsu-sauce)

3)

Pork fillet cutlet.

The deep fried batter with bread crumb was impressed!

I think this bread crumb is good, even when I eat it as bread.

More healthy than pork loin.

The original taste of meat, not fat, is good.

Salt & Lemon, Tonkatsu sauce, and mustard.

Enjoy it in this turn.

(57) Dumpling (Jiao-zi) of Taikoro near Tokyo station

Dumpling, or Jiao-zi, of TAIKORO near Tokyo station.
740 (four pieces) or 1140 yen (six pieces)

It is famous for dumpling, so I want to eat it as a trial
Dumpling is one of the most popular food in Chinese food.

Chinese restaurants in Japan is, of course, quite different from ones in China.
But for Western countries, it may be one subtype.

Anyway, Chinese restaurants always prepare dumplings, or dozens and dozens of kinds of it.
Almost all of them are half-delicious.

But a dumpling of this restaurant is totally out of other similar ones.

Thick skin with good flour taste wraps minced pork and vegetable.
It is filled with meats juice and components of vegetables.

I think it is the best one.

But, it is a little expensive..

(56) Miso-Ramen of KURURI in Ochanomizu, Tokyo

Miso-Ramen of KURURI in Ochanomizu, Tokyo.
700 yen.
Near Hilltop Hotel

MISO (fermented beans paste) Ramen, I think this is one of the best MISO ramen for me.

Rich and oily.
Compared with soy sauce, it is sticky and full of ingredients such as oriental chive, onion, garlic, bean sprout, and other vegetables.
And topped with Char siu.
















Noodle is wide and soft as if Udon and gets entangled with rich soup.

(55) Curry, Ramen Hino-ya original restaurant in Ochanomizu

Hino-ya original restaurant in Ochanomizu.

(1)
Katsu-curry (curry and rice topped with pork cutlet) 750 yen.

I introduced a branch the other day, which is a champion of Kanda Curry Grand prix in 2013.

This is an originator of this group.


Japanese-style, sticky and rice-wrapping curry and crispy pork cutlet.

When you combine a delicious thing and another delicious thing, it becomes more delicious.

This is the concept of Katsu-curry.
I do not know the real originator of Katsu-curry...
















(2)
The other day, I tried Thunder Soba, Miso-ramen with spicy taste.

I suppose they use some components of curry powder...

Whether you like it or not depends on your favorite...