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.
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.
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! 🙂
Other chains (with less queue) can be found here
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.
We also had Harami (tender cut from the diaphragm area)
And here’s the Oxtail
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.
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
Address: 東京都渋谷区宇田川町11-1 松沼ビル １Ｆ
Phone : 03-3464-6448
So the other night I came to Mikasa, a tempura restaurant near Miyazakidai station in Kanagawa-ken. (sounds far but if you take the train it’s only 21 mins from Shibuya!)
I’ll admit – despite being highly skeptical about tabelog rankings (Japanese restaurant review site) , I couldn’t help but be curious about this 10-seat establishment which got ranked #1 for tempura in the country, beating Kondo, Fukamachi, Mikawa Zezankyo, Yamanoue, Hayashi, etc + a whole big list that I still want to try.
Called to make a booking one month in advance and finally, here I was!! Everyone ordered an omakase course which we decided to kick off with a little bit of sake…The first thing served was the Otsukuri (sashimi course). Neatly presented with fresh grated wasabi, this consisted of 2 slices of tai and 2 slices of maguro.Now time for the tempura! A deepfried head of kuruma-ebi was served with yurine (edible lily bulb) and soramame (broad beans). I was pleased that not even a drip of oil was observed on the oil paper.
Soon after a piece of kuruma-ebi meat was added onto my plate.
I was more impressed by the light crispy batter of this piece of kuruma-ebi than the meat itself as it wasn’t the type where sweetness explodes in your mouth and you die temporarily of umami goodness. It was good, but I was easily able to imagine something better.
However, the second piece of kuruma-ebi served was AMAZING! This second piece was much richer in flavour as it still had its ebi-miso (prawn brains) attached.
Asparagus was much better than my memory of the shockingly fibrey one at Mikawa Zezankyo (I was probably just unlucky) though not the best I’ve ever had.
Kisu (Japanese whiting) was great, also with no feeling of oiliness at all but still retaining good moisture!
Next up was Shiitake. (This is Doi-san, who has been making tempura for 40 years 😀 He had a poker face whilst cooking throughout the meal but turned out to be a very friendly approachable ojisan when everything was finished!)
Shiitake – juicy and sweet.
Oyster & truffle salt. Although I normally love truffle, I wasn’t sure if this truffle salt touch was necessary for the oyster. It didn’t do much for me- no complaints though.Then we had Ebi-imo- a traditional Kyoto vegetable which is also one of my favourite varieties of taro! It is called Ebi-imo (literally shrimp potato) because it has a stripey skin that looks like the shell of a shrimp. This one, cut into a long thick block, was like thick cut fries on Anadrol 50.
Sumi-ika was soft and sweet. Yum 🙂 I also always get excited to see greens like nanohana – something about its crunchy mild bitterness appeals to me like no other veggie. This was no exception – absolutely delicious! shirauo (whitebait) was light & fluffy. I loved how I was still really hungry at this point because everything here simply felt really light!
Tara shirako (cod milt) I normally prefer fugu shirako but couldn’t really complain about this one. It was rich & creamy inside, yet it did not feel too heavy. good stuff.
then Doi-san began preparing the Anago.Also with hardly any trace of oil, the anago was crunchy and yummilicious!
At last we were given a choice of ten-don (with a kakiage of shrimps and scallops) or ten-don ochazuke (tea rice with kakiage tempura)
And dessert was a simple yet beautiful banana tempura!
Overall, I would say that dinner at Mikasa was a highly enjoyable meal with incredible cost performance. Omakase Dinner with sake came to less than 15k yen per person! although the ingredients used may not have been as high end as some of the Michelin-starred tempura establishments, we are talking about spending only half of what one would often pay at other top tempura places, for tempura that is at least almost as good in terms of execution. Doi-san says he wishes to retire soon. Perhaps I should come back before it is too late!
Finally on my food blog again.
To start off, here is a post about a kaiseki dinner I recently had at Morikawa.
Chef Morikawa practiced at the famous Kyo-Aji when he was younger and established this kaiseki-ya of his own 15 years ago.
I had doubts at first – after looking at some of the photos bloggers have taken from Morikawa on tabelog, it did not strike me that a dinner here would be worth 40000yen+ per head, drinks excluded. I was, however, curious about it because on various occassions I’ve read people rave about how they are no longer impressed by food anywhere else after eating at Morikawa. The folks here, like at many high-end traditional Japanese restaurants, were also famed for rejecting first-time customers -reservations are strictly accepted only from those who have been introduced by regulars.
I supposed I must have been very lucky that despite knowing no one who ever came to this restaurant, I somehow found their # and managed to book seats for both my friend and I. well, I won’t complain 😀
NOTE: Photos are actually NOT ALLOWED. OOPS. I simply went with a friend who happened to be a skilled spy-cameraman. Shh!
From Left to right, Top to bottom
1. Soramame, Uni + Crab Jelly, Kaibashira & Caviar 2. Awabi
3. Otsukuri : Aori Ika + Ise ebi 4. Shirako Chawanmushi 5. Grilled nodoguro
From left to right, top to bottom
1. Just a nice pic 😛 2. Okoze karaage 3. Okoze Ankimo 4. Okoze karaage 5. Somen
6. Chimaki 7. Rice 8. Dessert orange jelly 9. Mochi
There were a couple more dishes inbetween that we did not manage to capture, but all in all my favourite dishes have to be the grilled nodoguro & the okoze karaage. It is difficult to assimilate this from my spy photos but honestly, I don’t think grilled fish can get much better than this! The atmosphere was however a little too intense for me to truly enjoy the meal at the beginning….. no regrets though!