Sanchu, Nippori

So I’m updating this blog again because I really cannot sleep. I’ve been obsessed with Nippori lately so today I just want to tell you about this Octopus restaurant I randomly found.They’re really obsessed with octopus here.

King George, Daikanyama 

Been eating so much junk food lately so decided to grab a healthy bite at King George this afternoon :p Boy, these sandwiches were a little big for my mouth but I enjoyed them regardless! The sandwiches here are very neatly wrapped. I should come here with my OCD friends…something feels so right about the squareness of these sandwiches! 

I ordered the P.L.T (turkey pastrami, lettuce, tomato) + avocado. This came with dark rye bread.

My friend opted for the honey mustard chicken which came with sesame bread.

Of course we traded half with each other so that we could taste both ^o^

So I started off with the chicken sandwich – it looked like it would be really difficult to eat but because it was so nicely packed I managed to devour it without making too much of a mess 🙂 I wouldn’t say this was anything to write home about in terms of flavour but it was proportioned just the way I liked it.

As for the P.L.T., I feel that they could have put a litttle more avocado in there but I guess even if they did the turkey pastrami would have stolen the show. It was one of the best turkey pastrami I’ve had in Japan 😀 

 

キングジョージ

Phone: 03-6277-5734

東京都渋谷区代官山町11-13 渋谷不動産ビル 2F

http://crownedcat.com

 

Kaneko Hannosuke Honten 金子半之助 @ Mitsukoshimae 

Upon seeing a photo of the ten-don from Kaneko Hannosuke I already decided that I would hike up mountains and swim through seas just to try it. I know this sounds stupid. But feeling reckless today I went here and did something almost as absurd – wasting 2 hours of life in the cold alone :p Was it worth it?   

For those not keen on ebi (prawn) or anago (sea eel), kisu fish (Japanese whiting) was offered as a substitute. Having waited for so long I felt hungry enough to order the Kisu as an extra rather than substitute. Here is my ten-don! (the only thing on the menu)   

Guess how much it was? 950 yen. (+150yen for the kisu) That is exceptionally cheap for a ten-don of this quality with so much seafood.  

My first bite was the scallop kakiage which was juicy and sweet :p Sauce was nice with a hint of yuzu (they even put a small piece of yuzu peel on the anago to decorate it. that’s quite a lot of attention to detail for a fast food priced ten-don :p )   

and THIS is what drew me here! the tempura egg.  

oooooooo eggporn   

Final verdict? This was far from the best ten-don I’ve ever had (which for the record, was done by a place called Shirou years ago but the chef has gone and the ten-don there is no longer good. I’d really appreciate it if anyone can tell me where the chef went because it seems that all the staff there have been replaced!) However, for 950 yen I really have no complaints and would have recommended it to budget travellers had there not been a queue. 

There is in fact a sibling store in Akasaka (金子屋) which appears to do the same ten-don minus the queue…….. I’ll have to try that later to see if it is as good as this original store! 🙂 

天丼 金子半之助

03-3243-0707

東京都中央区日本橋室町1-11-15 1F・2F

http://tabelog.com/tokyo/A1302/A130202/13118694/

Other chains (with less queue) can be found here 

Http://www.hannosuke.com 

ゆうじ Yuuji @ Shibuya 

Finally got the chance to try this mega-popular yakiniku/horumonyaki joint last friday – I was so excited 😀   The term horumon (ホルモン) , generally referring to beef or pork Offal, is derived from the word “hormone” , or hormōn in Greek, which means “that which sets in motion” or more literally an “urge” or “impetus”. Indeed in Japan it is believed that eating horumon fuels one’s stamina and I suppose that’s where the “urge” begins!  In Kansai however, some argue that horumon comes from the term “放る物” (hōrumono) , which means “discarded thing”. Before this meal I would probably have bought this latter definition, because I have never liked horumon. I would eat motsu-nabe without the motsu, and although I was  fine with pork intestines in Chinese soups or Italian trippa alla Fiorentina, I never thought I could one day enjoy eating a ball of fatty animal gut.  Anyway, enough writing!  Here is a photo report of my dinner at Yuuji 😀   

We started off with cow’s heart sashimi (ハツ刺し). This was dressed in a delicious sweet, thick soysauce served with a dab of dijon mustard and some chopped spring onion.    So incredibly fresh, the heart sashimi had no strange tastes at all – it was tender with a bouncy bite, we devoured this within seconds! 

Ordered a side of Korean namul just to get a portion of veg. I’d say this was nothing special but I did not expect good Korean namul here anyway :p   Then we got our grill ready 😀 First up – tongue!  

I love charcoal grill marks ❤    

Now for the horumon….. when I saw this, I didn’t really want to eat it but …   after grilling it for a while, it smelled so good and I had to take a bite :p The oiliness was acceptable level as most of the oil dripped down the grill. 

Then we had liver….  And gyuu-kashira – cow’s cheek!  Initially felt that the kashira lacked a bit of flavour but realized that it was all about the subtle beefy texture and aftertaste.

 Yumm         

We also had Harami (tender cut from the diaphragm area)     

  

And here’s the Oxtail     

and Kalbi!

 

  sizzle sizzle

 Kopuchan (from Gopchang in Korean- meaning intestines) was marinated in a yummy tare. 

As the intestines were very oily, the fire also got extremely strong.

woooaaaahhh

Here’s the grilled kopuchan! 

The bone of the Oxtail we had was also made into a hearty peppery soup.

Then we had lungs.   

 This was very chewy, almost a little too difficult to bite, but I found it interesting to eat.

 Then we had this big slab of sasami grilled with butter. 

  

 Just look at that.

  

  

 And more offal… here’s our plate of kobukuro 子袋 or cow uterus :O 

  

 Last but not least Hatsumoto ハツ元 or Beef Aorta (main artery) 

 

 Puri-puri texture grilled beef aorta :p 

 Towards the end of the meal I felt really cruel but having enjoyed the meal , all I can say is thanks to the cows.

Will certainly return for more funky cow parts :p

Yuuji 

Address: 東京都渋谷区宇田川町11-1 松沼ビル 1F

Phone : 03-3464-6448

Web: http://yakiniku-yuji.com

    

Sal y Amor @ Daikanyama

Haven’t had Spanish food for a very long time, so I was thrilled when a friend suggested to have dinner at this underground restaurant called Sal y Amor in Daikanyama.

As we were exhausted from trying to walk off lunch at JG Tokyo that day, we got here very early, when the restaurant was still empty. However, all seats were filled as soon as clock struck 6pm! 

So we had some jamon and this gambas al ajillo. I’ve never had a gambas al ajillo that was actually BAD in Tokyo, so this one, despite not being the best, was decent too. If only the shrimps could be a tad fresher and sweeter though … :p    

We also had the tortilla de patatas which was flavourful with just the right level of egginess or I should say potato/egg ratio!   

The rabbit & chicken paella Valenciana was good, although when it comes to paellas I tend to prefer seafood…  Which is why I enjoyed this squid ink arroz negro even more!   

The star dish of the night for me though, was this Arroz Caldero, a typical dish from the Murcia region. This came piping hot in a pot and smelled lovely. I have not much to say about the actual shrimps but the briny perfection of this sauce made me want to eat the whole pot.  

Ahh so good.

Sal Y Amor

Address: Tokyo, Shibuya-ku, Daikanyamacho 12-19 B1F

Website: http://salyamor.com/

Shirohige’s Cream Puff @ Shimokitazawa

Who didn’t love watching Hayao Miyazaki’s most famous, most kawaii masterpiece Tonari no Totoro? OK, for the heartless folk who don’t melt inside when they see Totoro or want to give it a big hug, you should at least enjoy this – eating it 😀

So after a nice afternoon stroll in Shimokitazawa (Tokyo’s hipster district), I found my way to Shirohige’s Cream Puff Shop, slightly isolated from the rest of the vintage stores being part of the more residential side of Shimokita. IMG_5795.JPG Cuteness Overload.IMG_5797.JPG Totoro decorations abound, this is 100% a destination for Miyazaki fans.IMG_5792.JPG I started off with a berry drink.IMG_5798.JPG As a savory > sweet person I had to get this Naporitan pasta (NOT to be mixed up with Neapolitan! the Naporitan is a Japanese specialty). I’m normally not a fan of Napolitan but this turned out to be a homey, hearty dish, without green peppers that overpower the flavours of tomato and cheese (my main reason of disliking Napolitan in many cases). IMG_5811.JPG Finally … my SHIROHIGE CREAM PUFF!! This darling was not only cute but very delicious too. IMG_5801.JPG The custard cream inside was only subtly sweet – just the way I liked it and the puff itself was incredibly light – a fabulous afternoon treat! : ) IMG_5808.JPG Address: Setagaya-ku, Daita 5-3-1 東京都世田谷区代田5-3-1 1F・2F Phone: 03-5787-6221 Website : http://www.shiro-hige.com/

Ohtanawanoren 太田なわのれん @ Hinodecho

There are days when all I want to do is eat meat.

In Japan, I mostly find myself craving for yakiniku on meat days but sometimes when I am simultaneously craving egg I would go for sukiyaki. I can never resist a TKG (tamago-kake-gohan, or egg on rice) after a beefy meal at i.e. Imahan! After a busy week at work, I felt the need to treat myself a little… so today I decided to get out of the city for a particularly special sukiyaki in Hinodecho (not far from Yokohama). IMG_6085

Now if you are wondering why this sukiyaki restaurant is special, it is not because they use particularly good beef, nor is it particularly expensive, nor is it visited by a lengthy list of V.I.P.s. It is, however, supposedly where the dish “sukiyaki” originated from.

Ohtanawanoren was established in 1868, the first year of the Meiji period when meat eating was still not a common practice in Japan. At that time, the owner of Ohtanawanoren came up with using miso to hide the taste of meat which was in fact unpleasant to common people at the time. As you will see later, the “original” form of sukiyaki was known as  “gyu-nabe” (beef pot) , and was completely different from how sukiyaki is generally prepared today. IMG_6131

Before coming here I did not actually expect the interior of the restaurant to resemble a high-end kaiseki ryotei. Was quite happy that there were individual rooms for us to play stupid games that I would rather not talk about on here. IMG_6127Ohtanawanoren opens for lunch only on weekends (and for dinner it is open everyday except monday). There is a special lunch course that also includes their signature butsukirigyu-nabe at a slightly cheaper price. Our group of 5 ordered one of them today and had a-la-carte (with higher quality, shimofuri beef from yamagata) for the rest of the meal. The lunch course first came with a small, cold chawanmushi (steamed egg) with ikura.IMG_6086

And then this little beef & lettuce appetizer.IMG_6092

Also a sashimi salad with varied fish & black caviar from the a-la-carte menu for starters.IMG_6093

A clear soup with shrimp paste and mochi under a blanket of sliced daikon also came with the lunch course. This was pretty standard. IMG_6097

Not to forget some sake to go with whats to come…!  yuki no maboroshi IMG_6091

Our 2 servers began bringing in the bits and bobs required to set up our sukiyaki meal. First the tea and eggs…IMG_6099

Then the veggies….IMG_6100

Then ta-da! Here’s the shimofuri yamagata-gyu nabe.IMG_6101

And this is the less fatty butsukiri-gyu-nabe with beef from Iwate. Despite being the slightly cheaper option, I personally prefer this after a couple pieces because too much overly fat wagyu can get sickening very fast. So having a mix today was indeed, perfect!IMG_6102

That concentration.IMG_6103

Sizzle sizzleIMG_6105

Glass noodles were also put in to soak up all the miso goodness.IMG_6112

And topped with some shungiku (chrysanthemum leaves) … one signature element of gyu-nabe that is still prevalent in modern sukiyaki.IMG_6114

Bubbles!IMG_6117

Finally, served in a bowl of raw egg. Absolutely addictive with rice.IMG_6116 IMG_6119

After a while the beef was transferred onto another pan to avoid being overcooked. IMG_6120 IMG_6125

Towards the end of the meal, a lot of miso is left in the egg, creating an awesome mixture for pouring over hot rice 😀 IMG_6124

Aaand dessert was melon sorbet. IMG_6126

Goodbye Ohtanawanoren! IMG_6128

And here’s a small exhibition of their fuku-chan mascot goods.IMG_6130

Ohtanawanoren 

Address :  Sueyoshicho 1-15, Naka-ku, Yokohama-shi Kanagawa-ken

〒231-0055 神奈川県横浜市中区末吉町1-15

Phone: 045-261-0636

Website: http://www.ohtanawanoren.jp