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

 

神保町 傳 Jimbocho Den @ Jimbocho

Well….I’ve accumulated so many photos from numerous dinners at one of my favourite restaurants in the world, DEN, that I think I should at least do a photos-only post from my first few visits 😛  Though to be honest, all the food here has left me SPEECHLESS.  Chef Zaiyu Hasegawa is simply one of the best chefs I have ever encountered – NO WORDS. (i swear this is not an excuse to not write lol… I will try to write later about my more recent visits, more photos to come :P) For now…enjoy!! IMG_5429 IMG_5431 IMG_5434 Den’s signature MONAKA!! With foie gras + seasonal goodies inside (always changing but always brilliant) IMG_5437 IMG_5442 IMG_5435 IMG_5443 IMG_5445 another signature – dentucky fried chicken 😀 just like the monaka, the stuffing is always different! IMG_5451  IMG_5452  IMG_5458 IMG_5460 IMG_5461 IMG_5463 IMG_5465 IMG_5468 IMG_5470 IMG_5471 IMG_5473 IMG_5475 IMG_5780 IMG_5783 IMG_5784 IMG_5790 IMG_5794 IMG_5797  IMG_5804IMG_5456 IMG_5809 IMG_5810 IMG_5814 another signature is the salad – always playful with a happy carrot + a variety of some of the best vegetables i’ve ever had. IMG_5818 IMG_5815 IMG_5823 IMG_5825 IMG_5827 IMG_5832 IMG_5834 IMG_5837 IMG_5841 IMG_5838 IMG_5836 IMG_6187 IMG_6189 IMG_6191 IMG_6192 IMG_6193 IMG_6200 IMG_6203 IMG_6205 IMG_6207 IMG_6208 IMG_6214  IMG_6258 IMG_6257 IMG_6252 IMG_6250 IMG_6248 IMG_6243 IMG_6239 IMG_6234 IMG_6231 IMG_6230 IMG_6229 IMG_6228

Buri! oh so fine.IMG_6223

Ronitucky fried chicken on this particular visit 😛

IMG_6210IMG_6215  IMG_0757IMG_3181 IMG_0740 IMG_0735 IMG_0727 IMG_0716 IMG_0713 IMG_6264 IMG_6262 IMG_3215-0 IMG_3217 This was my favourite fried chicken of all time – with truffles and sweet potato ❤ IMG_7384 IMG_3219 IMG_3194 IMG_3192 IMG_3210 IMG_3215 IMG_0736 IMG_7463 IMG_7453 IMG_7407 IMG_7420 IMG_7393 buri ! IMG_7385 I decided not to use words to describe these because if you want to know Den YOU HAVE TO VISIT!  (also because, like I said, i’ve accumulated too many photos >_< ) lol Website:  http://www.jimbochoden.com  Phone:

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 

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

ふく竹 本店 Fukutake @ Tsukiji

Was never a fan of mentaiko nor motsunabe but when a friendly colleague of mine told me about the table she managed to get at this (perpetually overbooked, apparently) restaurant, I had to oblige. So on this saturday night I braved the rain to get to Fukutake in Higashi-Ginza, not far from Tokyo’s famed Tsukiji-market.

Motsunabe was originally a dish from Fukuoka; a prefecture in Kyushu island. A standard version would  be a stew of offal, small bits of meat and assorted vegetables but at Fukutake, mentaiko is mixed into the gutty concoction to form a special signature dish.

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First thing I noticed – a photo of Ishitsuka Hidehiko, probably one of the only Japanese comedians I like to watch hung on the wall. (FYI it’s the chubby guy with a big smile in the middle frame)IMG_2225

Rows of sake were lined up by the entrance.IMG_2224

The meal kicked off with a few drinks and some smaller bites. This fried mentaiko cheese 明太子チーズ揚げ was the first snack that caught my attention on the menu, simply because I love cheese 😀

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And it was delicious! Melty cheese inside a crispy skin with fresh mentaiko that added extra savouriness to each bite. 20140621-151504-54904566.jpg

We also ordered a sashimi salad just to be healthy. Being located by Tsukiji market and all, the sashimi was very decent too.

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Obvious star of the night arrives – 5 huge chunks of mentaiko sitting on nira (chinese garlic chives) sitting on cabbage sitting on god knows what animal offal underneath. 20140621-151503-54903515.jpg

A close up of the beautiful mentaiko:  (I know I said I wasn’t a fan but when it is beautiful, IT IS BEAUTIFUL) 20140621-151503-54903879.jpg

Destroying the mentaiko family: 20140621-151504-54904920.jpgMentaiko motsunabe ready to be devoured by 6 hungry humans:20140621-151505-54905793.jpg

The actual offal was a little too hard to chew and swallow for my liking but there were small bits of meat that I felt I could masticate with a bit of effort. 20140621-151506-54906702.jpgThe star element of the dish for me, in any case, was the mentaiko-permeated broth. Note its gorgeous corally shade of pink ! ❤  Brimming with umami and SO so good.20140621-151506-54906398.jpgAt the end, we put cheese (yay cheese!) into the pot to create an epic mentaiko risotto!

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Last but not least a collage to sum up my meal at Fukutake. Definitely coming back!20140621-151508-54908567.jpg

Fukutake 

Address: 東京都中央区築地4-2-7 フェニックス東銀座 B1F

Chuo-ku Tsukiji 4-2-7 B1F Tokyo

Phone :  050-5869-0618

Website: http://r.gnavi.co.jp/g011100/