Bassanova @ Setagaya-ku

It’s getting colder here in Tokyo lately … ramen cravings strike again! Was just chillin’ in Shimo-kitazawa (eating totoro cream puffs… will show you that in my next post :p) and decided to walk over to Shindaita for ramen at Bassanova because I just saw it on TV in the morning (lol).IMG_5822.JPG

Bassanova is famed for their avant-garde flavours.Today I tried the Ninki #1 tondaku wadashi soba, their signature ramen with a “double broth” of tonkotsu (pork bone) and gyokai (fish). The noodles were Hakata-style – straight and thin, with a nice hard bite. This was topped with some extraordinarily thick pieces of menma and a beautifully grilled piece of chashu (egg was extra!). IMG_5826.JPG

I also tried the rather unique tom yum ramen, a Thai-influenced bowl which I thought tasted a little too lemongrassy at first but eventually got used to it though the broth was still a bit too salty and thick for my liking. I guess I should not have expected a tom yum goong base with lovely hints of prawn when it really only said tom yum. In any case, because the ingredients used were generally good (the wontons were nice and crunchy), I ended up finishing the bowl. I think I’d like to come back to try the green curry ramen that everyone seems to rave about! IMG_5828.JPG

Oh just an extra close up shot of the tom yum ramen.

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Bassanova 

Address: Hanegi 1-4-18, Setagaya-ku, Tokyo

東京都世田谷区羽根木1-4-18 新代田たちばな荘 1F

Phone: 03-3327-4649

Nakafuku なかふく@ Hachiyama

IMG_4317 One of my favourite pasttimes in Tokyo is wandering around, stumbling into random kakureya (literally, hidden house) restaurants and then feeling like I’ve found another treasure whenever I come across one that can suitably be considered a hidden gem.

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Nakafuku is a prime example of a restaurant like this. This little gem is only a steps away from shibuya station but tucked away in Hachiyamacho, it is still a distance from the hustle and bustle of the main area. I love that it is such an intimate, cosy place, not to mention that chef Shingo and hostess Ayako are both lovely people! I’ve included photos from a few different visits (some dishes, like the mochigomatofu have been repeated every single time).

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Meals at Nakafuku always begin with two otoushi (basically a Japanese amuse-bouche) that are generally very good appetite whetters. These are always different! Sometimes there’s squid, sometimes scallops… :920140722-230146-82906952.jpg

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Although I always binged on the yummy food here I notice that a lot of other customers come more for the drinks. There is always a different selection of nihonshu and a humbly sized but awesome variety of otsumami. Such as this aburi mentaiko.20140722-223915-81555538.jpg

Or this mizunasu sashimi.20140722-223916-81556143.jpg

Or this hokkigai sashimi.

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Or this uni on yuba (Tofu skin)IMG_5845Or their fresh oysters (so good)IMG_5847

or beautiful gindara saikyo-yaki.IMG_585420140722-224001-81601448.jpg

And there’s my favourite uni tamagoyaki. The uni remains nice and raw inside the egg which is carefully prepared, layer by layer to preserve fluffiness.20140722-223958-81598725.jpg20140722-223959-81599320.jpg

The list of food for pairing with sake goes on. Pork chop with oroshi-daikon.20140722-223959-81599615.jpg

Shrimp paste ball in a clear seaweed soup. 20140722-224001-81601884.jpg

A must-have for me is this mochi goma-tofu with hot shoyu. This is a very dense, slightly chewy sesame flavoured tofu with a crispy layer of skin; super aromatic and flavourful inside! Wonderful soaked in the hot shoyu. IMG_5851

The deepfried shrimp paste and lotus root is also a perfect match for sake.IMG_5870

Homemade menchi-katsu, another wonderful things you down with sake.IMG_5862IMG_5865

 Tofu atsu-age – extremely well executed, this tofu has a strong soy bean flavour and is silky smooth and soft, yet retaining a perfect square shape with a very crispy skin.

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Deepfried chicken (Tori tatsuta-age)20140722-224034-81634872.jpgIMG_5875

Donabe gohan with chicken soboro.

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Ochazuke!IMG_5877

With mentaiko inside… 🙂20140722-224402-81842751.jpg

Garlic abura sobaIMG_4326

Cold Uni chawanmushi. IMG_4331

P.S. this carrot cake was actually the first thing I ever tasted from Nakafuku. They don’t normally serve dessert but on July 4th Ayako-san made carrot cakes to celebrate independence day. 20140722-231010-83410743.jpg

Nakafuku 

Address: Hachiyamacho 2-4 , Shibuya-ku, Tokyo

東京都渋谷区鉢山町2-4 冨沢ビル 1F

Telephone: 050-5890-0204

Website:   www.nakafuku.tokyo.jp