スポンサーサイト

Posted by Tokyo Joe on --.-- スポンサー広告
上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

KOHAKU (Kagurazaka)

Posted by Tokyo Joe on 25.2012 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
虎白 outside
Kagurazaka is known as a trendy area where in the old days was known for its kaiseki or kappo restaurants and being entertained by geisha's during dinner. Now there aren't many geisha's, but there are still many good kaiseki or kappo restaurants. One of the new in restaurants, which is great for dates or business dinner and still affordable is KOHAKU.


虎白 ふかひれフライ&すっぽん春巻き
Kohaku is actually owned by Ishikawa, a Michelin star restaurant. It only serves 3 course menu's for 13,000, 15,000, 17,000 yen. I would recommend 15,000 yen course. They serve kaiseki food, but some of their dishes use French or Chinese ingredients. For one night, it started out with FUKAHIRE FURAI TOH SUPPON HARUMAKI (Deep fried shark fin & spring roll filled with soft-shell turtle meat).


虎白 甘エビにフォアグラ入りソース
AMAEBI NO FOIE GRAS SAUCE (Boiled sweet shrimp with Foie Gras sauce),


虎白 菜の花の煮浸しと帆立
NANOHANO NO NIBITASHI TOH HOTATE (Field mustard with scallop cooked in dashi),


虎白 蒸した餅米に虎河豚の白子焼き
MUSHITA MOCHIGOME TO TORAFUGU NO SHIRAKO YAKI (Steamed sticky rice with grilled pufferfish soft roe),


虎白 湯葉豆腐 車海老 菊花あん
YUBA KURUMAEBI KITTKA AN (Fresh tofu skin and boiled prawns with chrysanthemum leaf sauce),


虎白 氷見のブリのお作り
HIMI NO BURI NO OTSUKURI (Sashimi of yellowtail from Himi),


虎白 胡麻豆腐 雲丹のソース
GOMATOFU NO UNI SAUCE (Sesame tofu with sea urchin sauce),


虎白 栃木牛のすき焼き風
TOCHIGI GYU NO SUKIYAKI FUU (Tochigi wagyu beef cooked Sukiyaki style),


虎白 トリュフ雑炊
my favorite, TORYUFU ZOUSUI (Rice porridge with sliced truffles),


虎白 椀
and OWAN (Miso soup).


虎白 黄粉とラム酒のソース掛け蕨餅、苺と大納言
Their original deserts to finish the meal are delicious as well.


虎白 inside 2
The difference between 13,000 and 15,000 yen is the rice dish. For 13,000 yen It will be rice cooked with vegetables and meat, not truffles. Also, Kohaku is much cheaper than Ishikawa, but half of the people I know who dine at both restaurants prefer Kohaku over Ishikawa, not only for their prices, but also for their food as well. If you want traditional kaiseki food, Kobahu is not for you and might wanna try Ishikawa. But if you are willing to check out a young creative chef, who isn't scared of using non traditional Japanese ingredients, try Kohaku.


虎白 inside


KOHAKU (in Japanese, 虎白)
Address: 3-4 Kagurazaka, Shinjuku-ku, Tokyo
(in Japanese, 東京都新宿区神楽坂3-4)
Nearest train station: JR or Tokyo Metro Iidabashi (3 min walk)
Tel: 03-5225-0807
Reservations: Yes (must and at least a month in advance)
Website: None
English menu: None
Credit Card: Yes
Open: Monday-Saturday 5:30pm-10:30pm
Closed: Sunday & Holiday, End of August, Year End and New Year

Prices: Course Menu only 13,000 15,000 or 17,000 yen




View Larger Map





スポンサーサイト

BUDOHYA (Shinbashi)

Posted by Tokyo Joe on 19.2012 Japanese (Kappo, Kaiseki) 3 comments 0 trackback
ぶどう家 outside 1
Shinbashi has many great lunch places since the area is surrounded by many small to big companies, but there is a Japanese restaurant which is probably the hardest lunch restaurant to get a seat, serving only 10 meals, opens only on Wednesday, great value and delicious is BUDOHYA.


ぶどう家 まかない
Budohya serves one lunch plate only for 1,000 yen called MAKANAI TEISHOKO (Lunch plate). It has all you want in a Japanese lunch plate. Sashimi, Dashimaki Tamago (Egg omelette), various Nimono (boiled vegetables), Yakimono (Broiled fish), and Agemono (Deep fried vegetables or fish).


ぶどう家 まかない1
What's in the plate changes every week, but what makes this lunch plate special is the quality of each item. Each item is as good as any top restaurants dinner menu. (In this picture, instead of yakimono its shrimp and vegetable tempura)


ぶどう家 chasoba
It could also be some kind of noodle at times like the above picture, which is CHASOBA (Cold green tea soba).


ぶどう家 rice
Of course, it comes with a bowl of rice, where the rice is from Uonuma, Nigata, one the top rice areas of Japan and most expensive. You can have extra rice, but you will have to pay an extra couple of hundred yen.


ぶどう家 miso soup
The soup is usually a MISO SOUP,


ぶどう家 suimono
but it could be a SUIMONO (Clear soup) depending on the chef's mood.


ぶどう家 outside
If you want to dine here, you better get here at least around 11:40 am and wait online. Also, they will only take singles or a party of 2. If you go there with more than 3 people and even if you don't talk to each other or split waiting online, if they think you know each other, they ask you to leave even if you get in here once. I have no idea why they have such a rule, so if you don't agree with their policy don't even think of eating here. But their lunch plate is one of the best in Tokyo and no matter how long you waited online, if there are 10 people in front of you, you won't get it. Also, it use to be opened on other days and had another dish for lunch, but its now only Wednesday with one lunch plate only. Therefore, they won't even take your order once you get in.


ぶどう家 menu


BUDOHYA (in Japanese, ぶどう家)
Address: 3-10-7 Shinbashi, Minato-ku, Tokyo
(in Japanese, 東京都港区新橋3-10-7)
Nearest train station: JR or Tokyo Metro Shinbashi (3 min walk)
Tel: 03-3433-1616
Reservations: No
Website: None
English menu: None
Credit Card: No
Open: Wednesday 12pm
Closed: Monday, Tuesday, Thursday-Sunday

Prices: Makanai Teishoku (Lunch plate) 1,000 yen




View Larger Map



SANDA (Roppongi)

Posted by Tokyo Joe on 05.2012 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
さんだ outside enlarge
Wanna enjoy various parts of wagyu beef which is cooked in many different ways? Of course, you can go to a regular yakiniku or Korean restaurant, but one of my favorite places is SANDA at Roppongi, which they called themselves a wagyu kappo restaurant.


さんだ tukidashi (mino akiresu dango)
Sanda only has one course menu for 6,300 yen and nothing else, but its great value. The course will start out will 4 appetizers. HACHINOSU NO GOMAAE (Boiled tripe with sesame), DAIDOUMYAKU CHUKAFU (Boiled aorta Chinese style), ACHILESUKEN NO PONZU (Achilles' tendon marinated with ponzu sauce), TONGUE DANGO NO SOUP (Grounded tongue meatball with beef soup).


さんだ liver sashimi
Next will be LEBA SASHI (Liver sashimi), which comes with a salt & sesame oil sauce,


さんだ tongue yukke
TONGUE YUUKE (Tongue sashimi Korean style),


さんだ hatsu misoae
HATSU NO MISOAE (Boiled heart with miso vinegar sauce),


さんだ sushi
GYU TORO NIGIRI (Sirloin sushi),


さんだ hoho stew enlarge
HOHO STEW (Cheek stew),


さんだ kyabetsu
KYABETSU SALAD (Cabbage salad),


さんだ ハラミ、膵臓、タン、肝臓
YAKINOMO (BBQ of skirt, tongue, pancreas, cheek),


さんだ yaki 2
which you will cook on a charcoal brazier.


さんだ nabe enlarge
The last meaty dish is TONGUE SHABU SHABU,


さんだ tongue nabe
which comes with MIZUNA (Potherb mustard) as well.


さんだ black sesame pudding
And for dessert, usually KUROGOMA PURIN (Black sesame pudding) is served to finish the meal.


I know this restaurant many not be for people who haven't ate various parts of beef since they were young, but if you don't become prejudice and just try to enjoy what you are having Sanda's food is fantastic. One of the most famous French chef's in the world, Paul Bocuse dines at Sanda whenever he is in Tokyo and I have taken many people here who are true foodies (meaning they would try anything as long as it is good) and all of them loved Sanda.


さんだ outside enlarge 2


SANDA (in Japanese, さんだ)
Address: 4-5-9 Roppngi, Minato-ku, Tokyo
(in Japanese, 東京都港区六本木4-5-9)
Nearest train station: Tokyo Metro or Toei Subway Roppongi (3 min walk)
Tel: 03-3423-2020
Reservations: Yes (must)
Website: None
English menu: None
Credit Card: Yes
Open: Monday-Friday 6pm-12am, Saturday 6pm-11pm
Closed: Sunday & Holiday

Prices: Course menu only for 6,300 yen




View Larger Map


TORIYASU (Higashi-Nihonbashi)

Posted by Tokyo Joe on 30.2012 Japanese (Kappo, Kaiseki) 2 comments 0 trackback
あひ鴨一品 鳥安outside 1
TORIYASU at Higashi-Nihonbashi opened in 1872 only 5 years after the samurai period ended. Ever since it opened it only serves one course menu which is AIGAMO SUKIYAKI COURSE (Duck Sukuyaki course) for 10,000 yen, nothing else. Its probably the only restaurant in Tokyo which serves duck sukiyaki as well.


あひ鴨一品 鳥安お通し5種
The dinner starts out with 5 kinds of appetizers on a plate and these depend on the month you dine here.


あひ鴨一品 鳥安ささみのサラダ仕立て
Next is SASAMI NO SALAD JITATE (Salad with slices of steamed chicken white meal)


あひ鴨一品 鳥安鳥わさ
or TORIWASA (Slices of steamed chicken breast meat).


あひ鴨一品 鳥安吸い物
A clear chicken soup called OSUIMONO will be next.


あひ鴨一品 鳥安備長炭の入った焜炉
While you are eating the above the nakai (waitress) will bring charcoal in a iron pot


あひ鴨一品 鳥安鳥安オリジナルの鉄鍋
and teppan (iron plate) for the duck sukiyaki.


あひ鴨一品 あひ鴨肉
A plate with slices of duck breast, minced duck, duck liver and duck fat


あひ鴨一品 鳥安野菜類
and another plate with various vegetables will be brought out.


あひ鴨一品 鳥安おいしそうに焼けてきました
The nakai will cook all this for you by oiling the teppan with duck fat first and then add meats and vegetables.


あひ鴨一品 鳥安大根おろし
Usually if its called sukiyaki its cooked in a sauce which is made out of soy sauce, sugar and sake, but at Toriyasu they serve it with grated daikon (Japanese radish) and normal soy sauce.


あひ鴨一品 鳥安取り分けてくれます
Once its cooked, the nakai will serve it for you.


あひ鴨一品 鳥安お味噌汁と香の物
It also comes with white rice, miso soup and pickles,


あひ鴨一品 鳥安炒飯
but instead of plain white rice, you can order YAKIMESHI (Fried rice) instead, which they charge extra. It will be cooked right in front of you by the nakai as well.


あひ鴨一品 鳥安黒豆のデザート
And for dessert, either KUROMAME PURIN (Black bean pudding) or some fresh fruit will be served.


あひ鴨一品 鳥安inside
All tables are in small private rooms. You can use it for dates, special family occasions and of course important business dinners. It may not be an amazing meal, but the restaurant is really one of Tokyo's finest with its history, service, atmosphere and simplicity. For over 140 years from famous politicians to celebrates have dine here and its one of those you restaurants you want to dine once you become an adult, If you enjoy duck, want a taste of classical Japan, this is one of the places to go to in Tokyo.


あひ鴨一品 鳥安outside 3


TORIYASU (in Japanese, あひ鴨一品 鳥安 )
Address: 2-11-7 Higashi-Nihonbashi, Chuo-ku, Tokyo
(in Japanese, 東京都中央区東日本橋2-11-7)
Nearest train station: JR Asakusabashi (15 min walk) or
Toei Subway Higashi-Nihonbashi (5 min walk)
Tel: 03-3862-4008
Reservations: Yes (must)
Website: http://www.aigamotoriyasu.com/ (in Japanese only)
English menu: None
Credit Card: Visa or Master only
Open: Monday-Saturday 5pm-8pm
Closed: Sunday & Holiday

Prices: 10,000 yen course only




View Larger Map



SHOKKAN (Shibuya)

Posted by Tokyo Joe on 21.2012 Japanese (Kappo, Kaiseki) 2 comments 0 trackback
食幹 outside
Shibuya is a town more focused on younger people (teenagers to early 20's) and because of this, there aren't many good washoku restaurants where adults can enjoy, but SHOKKAN is one of them.


食幹 inside
Shokkan's chef worked at various washoku restaurants before opening his own place just a few years ago. Most of his creations aren't typical washoku (Japanese food), and adds a twist to it.


食幹 生野菜とトマト味噌
Here are some of those dishes. NAMAYASAI TOH TOMATO MISO (Vegetables sticks with Tomato Miso),


食幹 秋刀魚と苦瓜 ポン酢のジュレ
SANMA TOH NIGAURI NO PONZU JURE (Sword fish & Bitter Gourd with Ponzu Jelly),


食幹 ハマグリの酒蒸しとにこごり
HAMAGURI NO SAKAMUSHI TOH NIKOGORI (Sake steamed clams with its jellied broth),


食幹 穴子と湯葉の天ぷら
ANAGO TOH YUBA NO TEMPURA (Tempura of Sea eel wrapped with Tofu skin),


食幹 冬瓜の蟹玉あん掛け
TOHGAN NO KANITAMA ANKAKE (Steamed winter melon dressed with starchy crab meat sauce),


食幹 桃の白和え
MOMO NO SHIRAAE (Peach dressed with Tofu sauce),


食幹 ぱえりあ
PAELLA (Paella Shokkan style).


食幹 お造り
And of course, they have dishes available like other Japanese restaurants like OTSUKURI (Sashimi),


JIDORI 食幹 地鶏焼き
YAKI (Broiled Chicken)
,


食幹 鮎の塩焼き
AYU NO SHIOYAKI (Broiled Sweetfish),


食幹 豚の炭火焼
BUTA SUMIBIYAKI (Broiled Pork),


食幹 下仁田葱焼き
SHIMONITA NEGIYAKI (Broiled Shimonita spring onion),


食幹 アイス最中
For desert, they have dishes like ICE MONAKA (Japanese wafers filled with ice cream),


食幹 つけめん
but before dessert you can finish your dinner with TSUKUMEN (Cold ramen noodles with dipping broth), which is usually not served at washoku restaurants.


食幹 inside enlarge
They do have course menu for 5,000 or 7000 yen, which half of the customers go for and great value. So if you are looking for an affordable washoku restaurant near Shibuya with good atmosphere, see the chef cook right in front of you, do consider Shokkan. They also serve lunch where they have 2-3 set menu's for 1,000 yen or so.





SHOKKAN (in Japanese, 食幹)
Address: 3-5-5 Shibuya, Shibuya-ku, Tokyo (B1F Hakka Bldg)
(in Japanese, 東京都渋谷区渋谷3-5-5 HAKKAビル B1F)
Nearest train station: JR or Tokyo Metro Shibuya (7 min walk)
Tel: 03-3797-1911
Reservations: Yes
Website: http://www.discovery-t.com/
English menu: Yes
Credit Card: Yes
Open: Monday-Friday 11:45am-2pm, 6pm-10:30pm
Saturday & Holiday 6pm-9:30pm
Closed: Sunday

Prices: Dishes from 450-3,280 yen
Course menu 5,000 or 7,000 yen




View Larger Map


KYOAJI (Shinbashi)

Posted by Tokyo Joe on 09.2012 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
京味 OUTSIDE 2
Many people ask me which Japanese restaurant is the best in all of Tokyo. My reply has always been KYOAJI at Shinbashi, one of the two restaurants in Tokyo which rejected to be awarded three stars from Michelin. Kyoaji doesn't take reservation from 1st time customers. You need to be taken by a regular first and then they will accept reservations from you. This is the way it is with most top Japanese restaurants, which usually seat less than 20 people. And most of these restaurants don't want anything to do with Michelin since they have enough regular customers and want to keep their restaurant a special place for them to dine. I have heard stories of millionaires from around the world offering crazy money to eat here, but still got rejected.


京味 西健一郎
The meaning of Kyoaji is "Taste of Kyoto", where master chef/owner Kenichiro Nishi is from. His father was also considered the best chef in Kyoto when he was alive. But unlike traditional Kyoto Kaiseki food, chef Nishi's food is a bit more tasty, meaning its saltier. As i mentioned in other posts, Tokyo food in general is saltier than Kyoto/Kansai food.


京味 松茸&鱧
Kyoaji only has an one course menu and what's served depends on the season and what was available at the market that day. I've been to Kyoaji over a dozen times and my favorite time to dine there is in the fall, when they serve a full course of Matsutake mushroom and Hamo (Japanese conger). I think other customers would agree that its their favorite time to dine as well.


京味 焼き松茸
Dishes like YAKI MATSUTAKE (Broiled matsutake mushroom),

京味 湯引き鱧(梅肉、酢味噌、出汁醤油)
HAMO NO YUBIKI (Lightly boiled Japanese conger) which comes with vinegar miso & sour plum sauce,


京味 揚げ松茸
AGE MATSUTAKE (Deep fried matsutake mushroom),


京味 鱧そうめん
HAMO SOUMEN (Boiled minced Japanese conger made into cold noodles),


京味 鱧松茸鍋
HAMO MATSUTAKE NABE (Sliced Japanese conger & Matsutake mushroom in a hot pot with dashi broth),


京味 松茸ご飯
MATSUTAKE GOHAN (Matsutake mushroom rice),


京味 おつけもの
which comes with OTSUKEMONO (pickled vegetables),


京味 葛切り黒蜜
And finally the dessert, KUZUKIRI (Cold kuzu starch noodles with brown sugar syrup).


京味 鯛お造り
If you are not there during the fall, dishes like TAI NO OTSUKURI (Red snapper sashimi),


京味 茄子田楽の生雲丹のせ
NASU NO DENGAKU UNINOSE (Broiled eggplant with sweet miso paste and sea urchin), which is the best dengaku I ever had,


京味 いとこ煮:蛸、小豆、南瓜、小芋
ITOKONI (Boiled pumpkin, small Japanese taro potato, red bean, octopus in dashi broth),


京味 マナガツオ西京焼
MANAGATSUO NO SAIKYOYAKI (Grilled harvest fish marinated in Saikyo miso paste),


京味 子持ち鮎甘露煮
KOMOCHIAYU NO KANRONI (Sweetened boiled sweetfish with eggs),


京味 グジ揚げ出し
GUJI AGEDASHI (Deep fried sweet red snapper with dashi broth), which was chef Nishi's father's special,


京味 しゃけはらすご飯
and everyone's favorite SAKE HARASU GOHAN (Broiled salmon belly over rice).


京味 INSIDE
I really didn't know if I should post info and photos about Kyoaji since you can't get a table without introduction from a regular, but I just had multiple requests to do so. I don't want to sound arrogant, but to dine and fully enjoy at a restaurant like Kyoaji, you really must have good knowledge of Kaiseki cuisine, at least had Kaiseki at other fine restaurants multiple times. I have many friends from abroad and also Japanese, who want to go to the BEST Japanese restaurants for any money, but most of them have no knowledge of real top Japanese cuisine or any fine cuisine. If you think sushi's like California Roll, sushi with some kind of sauce or salmon sushi is great and real Japanese food, restaurants like Kyoaji is definitely not for you. Or if you can't even tell the difference between a piece of broiled sea bass and red snapper, its also not a place for you to go as well. But if you aren't any of what I just mentioned, you will appreciate how special Kyoaji is compared to other Kaiseki restaurants.


kyoaji inside
I can't help you making a reservation, but try with your hotel concierge or one of your Japanese friends who enjoys fine dining. Also, Chef Nishi is one of the most friendliest people you will ever meet and he will make sure you are feeling perfectly comfortable while dining at Kyoaji. He is in his mid 70's and even though he is healthy now, you never know when he will close Kyoaji. It is not only a special restaurant in Japan, but also one of the top restaurants in the world.


京味 のれん


KYOAJI (in Japanese, 京味)
Address: 3-3-5 Shinbashi, Minato-ku, Tokyo
(in Japanese, 東京都港区新橋3-3-5)
Nearest train station: JR or Tokyo Metro Shinbashi (10 min walk)
Tel: 03-3591-3344
Reservations: Yes (must be reffered by another regular customer)
Website: None
English menu: None
Credit Card: No
Open: Monday-Saturday 5:30pm-10pm Lunch on Tuesday, Thursday, Friday only
Closed: Sunday & Holiday

Prices: Course only and prices depend on the season.
It will be somewhere between 37,000-45,000 yen without drinks.




View Larger Map

KOJYU (Ginza)

Posted by Tokyo Joe on 19.2011 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
小十 outside
Even though there are many Kaiseki restaurants in Tokyo, there aren't too many that will go par with the one's in Kyoto. Since people in Tokyo like their food saltier than Kyoto/Kansai people many of the Kaiseki restaurants in Tokyo are saltier as well, which is unacceptable to true Kaiseki freaks. But if you did provided food exactly like Kaiseki restaurants in Kyoto, I don't believe many Kaiseki restaurants will survive. One of the few restaurants that comes somewhere between this is KOJYU at Ginza.


小十 細魚小柱水菜の和え物
Like most Kaiseki restaurants, Kojyu offers prefixed course menu only for 15,000, 20,000, and 25,000 yen. The menu changes by season so the dishes you see here will mostly likely be different when you dine at Kojyu, but here is an example of what a 20,000 yen course would be like. 7 dishes (including dessert) will be provided, starting with Tsukidashi (hors d'oeuvre). Usually, there are 2 tsukidashi's on the tray and for this night is was SAYORI, KOBASHIRA, MIZUNA NO AEMONO (Japanese halfbeak, small scallops, potherb mustard dressed mixed with original sauce)


小十 鮑とたらば蟹の酢ゼリーかけ
and AWABI TOH TARABAGANI NO SUZERII (Abalone & king crab with vinegar flavored jelly). Both of these were light, delicate and refreshing to start out the meal.


小十 真鯛の煮麺
Next is Owan (soup). It is considered that Owan will tell you how good the chef is. If the Owan isn't good, it means that the rest of the meal won't be good as well, but if it is, you can expect the rest of the meal to be good. Owner/Chef Okuda's Owan has never disappointed me. The above is MADAI NO NYUMEN (Red snapper with somen noodles in dashi).


小十 お造り三点盛り
Otsukuri (Sashimi) comes next. Tuna from Ohma, Flounder from Johban, and Oval Squid from Naruto was Otsukuri for this night. Of course it was fresh, but the squid was so sweet that I had to ask chef Okuda how he prepared it.


小十 yakimono
Next will be Yakinomo (Broiled fish & meats).


小十 静岡県夢咲牛
It was Yumesaki beef from Shizuoka,


小十 甘鯛の塩焼き
and AMADAI NO SHIOYAKI (Broiled tilefish with salt).


小十 野菜、鱈の子の炊き出し
Nimono (boiled food or stew), which was TARA NO KO TOH YASAI NO TAKIDASHI (Cod row & various vegetables boiled in a dried bonito/kelp based broth). This was as good as the Owan I had this night.


小十 寒鰤の炊き込みご飯 1
Next is Shokuji (Rice). It seems like most rice dishes could be made at home, but even if you purchase the same ingredients and cook it the same way, it just doesn't come out the same.


小十 寒鰤の炊き込みご飯 2
This night it was KANBURI NO TAKIKOMIGOHAN (Rice cooked with yellowtale & vegetables).


小十 お椀
It comes with AKASASHI (Dark miso soup) as well.


小十 デザート
And finally is the dessert, which was fruit jelly, Uji tea pudding and yuzu sherbet.


小十 inside 1
Ever since Kojyu was awarded 3 stars from Michelin, its been difficult to get a table. It is now known as the smallest 3 star restaurant in the world (meaning least number of seats). I don't know if its a 3 star restaurant, but its definitely one of the reasonable and good Kaiseki restaurants in Tokyo. They have a decent wine list for a Kaiseki restaurant and prices are reasonable as well. If you want to have typical Kyoto Kaiseki food, you might wanna go to one in Kyoto, but for reasonable Kaiseki food in Ginza, I strongly recommend adding Kojyu on your list. And yes, 15,000-25,000 yen is reasonable for Kaiseki in Ginza.


小十 inside


KOJYU (in Japanese, 小十)
Address: 8-5-25 Ginza, Chuo-ku, Tokyo
(in Japanese, 東京都中央区銀座8-5-25 第2三有ビル 1F)
Nearest train station: JR Shinbashi (3 min walk) or Tokyo Metro Ginza (5 min walk)
Tel: 03-6215-9544
Reservations: Yes
Website: http://www.kojyu.jp/
English menu: Yes (but not every item)
Credit Card: Yes
Open: Monday-Friday 5:30pm-12am Saturday 5:30pm-9:30pm
Closed: Sunday & Holiday

Prices: Course Menu only 15,000, 20,000, or 25,000 yen




View Larger Map

TAMOIYANSE (Shibuya)

Posted by Tokyo Joe on 06.2011 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
たもいやんせ outside
Ever since a former famous comedian became Governor of Miyazaki a couple of years ago, he became a true spokesman for anything out of Miyazaki including its food. Many Miyazaki restaurants have opened in Tokyo since, but probably the most famous one that people from Miyazaki go to is TAMOIYANSE at Shibuya. Miyazaki is known for its seafood, chicken and beef.


たもいやんせ チキン南蛮
So what dishes are Miyasaki food? There are probably 3 dishes that you must have at Tamoiyanse or any Miyazaki restaurant. One is CHICKEN NANBAN (Fried Chicken dipped in a sweat & sour sauce with Tartar Sauce) for 890 yen. Its the soul food of Miyazaki. Chicken thighs cover with a light batter is deep fried and dipped into a sweat & sour sauce for a few seconds and tartar sauce is added on top. From kids to adults everyone loves this.


たもいやんせ 地鶏のもも焼
My favorite is MOMOYAKI (Charcoal grilled chicken thigh) for 1,370 yen. Chicken thigh is cut into pieces cooked directly over a charcoal grill with some salt and butter. This is why its a little black, but its fantastic. The chicken they use is a breed that is only produced in Miyazaki called Jidotko.


たもいやんせ 冷や汁
The 3rd dish is HIYAJIRU (Cold miso soup over Rice) for 720 yen.  This was originally eaten only in the summer when people didn't have much of an appetite because of the extra hot weather in Miyazaki but now they eat it all year around. Whats different from a normal miso soup is that the miso is baked lightly before adding it to the bonito based broth. Once baked miso is added, some grilled semi-dried fish flakes and hand squashed tofu is also added. Once miso soup is cooked sliced cucumbers are added and its put in the refrigerator to be cooled down. And just before serving, some ice is added to make it extra cold. Finally, you pour it over a bowl of rice. Its a great dish to have at the very end of the meal or even after some serious drinking when you are a bit hungry.


たもいやんせ 黒豚の海塩焼
Other great dishes at Tamoiyanse are KUROBUTA UMISHIOYAKI (Grilled Black Berkshire Pork) for 1,260 yen,


たもいやんせ 宮崎牛のたたき
MIYAZAKI GYU NO TATAKI (Seared Miyazaki Beef) for 990 yen,


たもいやんせ 黒豚の角煮
KAKUNI (Black Berkshire Pork Ragout) for 1,350 yen,


たもいやんせ 牛すじ煮
GYUSUJI TOH DAIKON NO ASSARINI (Beef Gristle & Japanese Radish stew) for 840 yen
.


たもいやんせ 水菜とじゃこのサラダ
If you want some salad to start out your meal try JAKO TOH MIZUNA NO SALAD (Fried Young Sardines & Potherb Mustard Salad) for 630 yen,


たもいやんせ たもいやんせサラダ
or TAMOIYANSE SALAD (Tamoiyanse's original bitter gourd salad) for 580 yen, if you like bitter gourd.


たもいやんせ カツオのたたき
Miyazaki is also known for bonito and it is in season and available during the summer at Tamoyanse. Dishes like KATSUO NO TATAKI (Seared Bonito) for 840 yen,


たもいやんせ カツオの竜田揚げ
KATSUO TATSUTAAGE (Fried Bonito) for 720 yen,



たもいやんせ かつお飯
KATSUOMESHI (Bonito sashimi & soup over Rice) for 720 yen.


たもいやんせ inside 1
Taimoyanse is actually an Izakaya. There are other Miyazaki restaurants in Shibuya and I have been to most of them, but Tamoiyanse by far is the best. Unless you are a vegetarian, I can say that you will enjoy at least one dish at Tamoiyanse. Also, they have a wide variety of Shochu from all over Kyushu as well.


たもいやんせ inside


TAMOIYANSE (in Japanese, たもいやんせ)
Address: 10-10 Shinsen-cho, Shibuya-ku, Tokyo
(in Japanese, 東京都渋谷区神泉町10-10)
Nearest train station: JR or Tokyo Metro Shibuya (12 min walk)
Tel: 03-3461-4333
Reservations: Yes
Website: http://tamoiyanse.com/ (in Japanese only)
English menu: Yes (but not every item)
Credit Card: Yes
Open: Monday-Friday 11:30am-2pm, 6pm-2am
Saturday, Sunday & Holiday 5pm-1am
Closed: None

Prices: Chicken Nanban (Fried Chicken with Tartar Sauce) 890 yen
Momoyaki (Charcoal grilled chicken thigh) 1,370 yen
Hiyajiru (Miso based sauce over Rice) 720 yen
Kurobuta Umishioyaki (Grilled Black Berkshire Pork) 1,260 yen
Miyazaki Gyu No Tataki (Seared Miyazaki Beef) 990 yen
Katsuo No Sashimi (Bonito sashimi) 840 yen
Katsuo No Tataki (Seared Bonito) 840 yen
Katsuo Tatsutaage (Fried Bonito) 720 yen
Katsuomeshi (Bonito sashimi & soup over Rice) 720 yen
Kakuni (Black Berkshire Pork Ragout) 1,350 yen
Gyushuji Toh Daikon No Assarini (Beef Gristle & Japanese Radish stew) 840 yen
Tamoiyanse Salad (Tamoiyanse's original bitter gourd salad) 580 yen
Jako Toh Mizuna No Salad (Fried young Sardines & Potherb Mustard Salad) 630 yen
Other dishes from 530-1,580 yen




View Larger Map

UMENOHANA (Ginza)

Posted by Tokyo Joe on 04.2011 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
umenohana outside
If you like Tofu or Yuba (skin of soy milk), there aren't too many good restaurants in Tokyo since its more famous in Kyoto, but UMENOHANA at Ginza is one of good restaurants. Umenohana is actually owned by a restaurant/food group in Fukuoka. They have about 70 restaurants all over Japan and 9 in Tokyo.

梅の花 full course
They only have prefixed course menu's for both lunch and dinner. I first visited Umenohana with my relatives for a family gathering and tried various courses, but my favorite course is UMENOHANA ZEN KIWAMI for 5,600 yen. Its a 14 dish course and here are some of the dishes which will be served.


梅の花 chawanmushi
CHAWANMUSHI (Cup-steamed egg custard),


梅の花 kani shumai
TOFU SHUMAI ((Steamed tofu dumpling),


梅の花 dengaku
NAMAFU DENGAKU (Wheat starch with sweet miso paste),


梅の花 yubaage
YUBAAGE (Fried Yuba)


梅の花 sashimi
SASHIMI,


梅の花 yuba
HIKIAGE YUBA (Fresh Yuba),


梅の花 beef lava
KUROGE WAGYU ROSU NO YOHGANYAKI, (Japanase black haired beef grilled on lava),


梅の花 yuba suimono
YUBA SUIMONO (Yuba in clear soup),


梅の花 rice
GOHANMONO (Flavored rice),


梅の花 tofu ice cream
TOFU ICE CREAM.



梅の花 inside
Of course, there are other courses as well, which feature mainly tofu and less yuba, Also, all locations have their own original course menu. All Umenohana locations are furnished with traditional Japanese interior, so if you are looking for an Japanese atmosphere and food, consider Umenohana for lunch or dinner.


梅の花 inside 3
They also have private rooms, which can be used for dates or business dinners.


梅の花 inside 2


UMENOHANA (in Japanese, 梅の花 銀座並木橋店)
Address: Ginza Namiki-dori Bldg 5th Floor, 2-3-6 Ginza, Chuo-ku, Tokyo
(in Japanese, 東京都中央区銀座2-3-6 銀座並木通りビル5F)
Nearest train station: Tokyo Metro Ginza (3 min walk)
Tel: 03-3538-2226
Reservations: Yes
Website: http://www.umenohana.co.jp/n_english/
English menu: Yes
Credit Card: Yes
Open: Undecided
Closed: Undecided

Prices: Umenohana Zen Kiwami 5,600 yen
Shiawase Zen 5,100 yen
Umenohana Zen 4,600 yen
Other courses between 5,000-9,000 yen




View Larger Map

FUNAYADO KAPPO SHIOKAZE (Kamimeguro)

Posted by Tokyo Joe on 03.2011 Japanese (Kappo, Kaiseki) 0 comments 0 trackback
汐風 outside
Fish has become more expensive than beef now a days and its also difficult to find a real good fish restaurants in Tokyo even though the best fish from all over Japan are sold at Tsukiji fish market. Top sushi restaurants are an exception, but its always better to eat the fish where it was caught at. But one of the few exceptions is SHIOKAZE at Nakameguro/Yutenji. The full name of Shiokaze is FUNAYADO KAPPO SHIOKAZE, and Funayado Kappo means fisherman's inn style restaurant. These restaurants are usually near by the sea and serve down to earth dishes. The owner of these restaurants are usually fisherman themselves or have family members who are. Shiokaze's owner/chef is not a professional fisherman, but the main dishes served at his restaurant are usually caught by him.


汐風 kinme shabu1
Because of this, the menu changes weekly and sometimes daily, but best fish of that season will be served. I've always enjoyed fish shabu shabu, and my favorite is Kinmedai No Shabu Shabu. Kinmedai is alfonsino or gold eye sea bream. Its in season between fall to spring.


汐風 kinme shabu2
Pick up a slice and just dip it in boiling broth and when its cooked dip it in their original ponzu sauce.


汐風 zoushi
At the very end like all nabe's, you should order Zosui, which is rice porridge. The waiter will take out whatever is left in the nabe (hot pot), then add rice, a beaten egg, and green onions. Most nabe's will always end will either adding rice or noodles to the broth.


汐風 satsumaage
You should order whatever course menu is available that day. Its usually between 6,000-8,000 yen per person. Besides the nabe, it will come will sashimi, and 2 or 3 others dishes. The above is one of my favorite dishes Satsumaage, which is deep fried fish cake.


汐風 sat lunch
They also serve lunch as well. 3-5 dishes to choose from which comes with rice and miso soup.


汐風 kabuto
All fish lovers agree that Shiokaze is one of the top 5 fish restaurants in Tokyo including the expensive kaiseki or sushi restaurants, but don't expect any fancy interior because at Shiokaze all that matters is the food. Wide variety of sake is also available. Only negative of Shiokaze is that its located in between 2 train stations and you need to either walk 10-15 min from these stations. They also have another location in Kojimachi as well. So, if you are staying near the center of Tokyo, you might want to dine there. But if you want to eat the owner/chef's food, do visit their Kamimeguro location.


FUNAYADO KAPPO SHIOKAZE (in Japanese, 船宿割烹 汐風)
Address: 4-36-22 Kamimeguro, Meguro-ku, Tokyo
(in Japanese, 東京都目黒区上目黒4-36-22)
Nearest train station: Tokyo Metro Nakameguro (15 min walk) or
Tokyu Toyoko Line Yutenji (10 min walk)
Tel: 03-3712-4935
Reservations: Yes
Website: http://www.shiokaze.co.jp/index.php (in Japanese only)
English menu: No
Credit Card: No
Open: 11:30am-2pm, 5pm-10:30pm
Closed: Sunday & Holidays

Prices: Course Menu starting from 6,000 yen
Lunch menu 1,300-1,800 yen




View Larger Map
上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。