(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.

(83) May require courage to enter (TAKENOKO in Akihabara, Tokyo)

Fried oyster and shrimp of TAKENOKO in Akihabara, Tokyo

700 yen.

This is a very, very tiny shop...and a shabby one.

On the contrary, oyster is large and shrimp is so-so.

(82) I want to push it! (TONARI near Tokyo Station)

TONARI near Tokyo Station
980 yen.

1)
Tanmen and Jiao-zi
Vegetable with crunchy texture.
Refreshing soup.
Wide, flat noodle.

Taste of vegetable gets through soup.
After mixing ginger, soup is spiced up and gets delicious.
(shop staff ask you whether you want or not)

Jiao-zi is bite-size and juicy.















2)
Miso-taste is also delicious.
Ginger and Miso match very well.

Miso-soup goes through vegetable such as cabbage and bean sprout.











3)
Go again.
'Tan-Kara' means Tanmen and Kara-age (fried chicken).

(81) Lunch of YUKURI in HOTEL NIWA TOKYO in Suido-bashi area

Lunch of YUKURI in HOTEL NIWA TOKYO in Suido-bashi area

We used here for a festival of three, five and seven years old of children.

They are the traditional Japanese foods.

From the upper picture, jellied fish, hampen (fish minced and steamed), a boiled chestnut and ginkgo in left dish and shrimp and crab topped with tororo (grated yam) in right dish for hors d'oeuvres.

In the lower panel, grilled mackerel with mashroom (Shitake), Tempura of shrimp paste heated by steaming, pork wrapped with pumpkin pudding and sashimi of yellowtail.

Dessert and coffee.

Fantastic!

(80) Too tiny! (ASIA CURRY HOUSE in Kinshi-cho, Tokyo)

Daily special of ASIA CURRY HOUSE in Kinshi-cho, Tokyo

1000 yen.

This is a curry shop tiny enough to hold four-five people...

Bangladeshi? or Pakistani? curry.

And according to the rumor in web, the food is made for Muslim...but I have never confirmed this.

It is all just rumor..

This day's foods are egg curry, fish curry (flatfish) and ...probably mutton curry.

(79) Premium steak of BARBACOA CLASSICO near Tokyo Station

Premium steak of BARBACOA CLASSICO in Shin-MARUBIRU near Tokyo Station

It is a Brazilian restaurant for Churrasco, which is all-you-can-eat STEAK buffet for dinner.

For lunch (I do not have time to try Churrasco), I ordered Premium Steak Lunch, accompanied by salad and bread or rice.

It is a chunk of lean meat, not fat one, with adequate toughness.

Sauces are two: 1) refreshing onion and 2) soy sauce based one.

(78) Serve two purpose: health and gourmet (SHAKI-SHAKI in Kinshi-cho, Tokyo)

TANMEN of SHAKI-SHAKI in Kinshi-cho, Tokyo

TANMEN is Chinese noodle with many stir-fried vegetables.

It tastes simple and its soup is full of extract of vegetables with lightly seasoned taste.

All the vegetables have crunchy texture whose sound the name of shop is derived from.

Jiao-Zi is the best side dish for ramen.

(77) Enjoy even smoke (Grilled beef lunch of YUBOKU SAIKA near Tokyo Station)

Grilled beef lunch of YUBOKU SAIKA Shin-Marubiru near Tokyo Station.
1050 YEN

Charcoal fire generates infrared light and makes meat crispy on the surface and it tender inside.