(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.