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OBANA (Minami Senju)

Posted by Tokyo Joe on 06.2011 Sushi & Unagi 0 comments 0 trackback
尾花cooking
Unagi (Sea Eel) chef's usually are trained to only cook Unagi nothing else. It is said to obtain proper technique, sticking takes 3 yrs, splitting takes 8 yrs and grilling takes a lifetime. On how to split and cook it varies by east and west. For example, Tokyo (Kanto area) splits it from the stomach and steams it once before its final grill, but Osaka (Kansai area) splits it from the back and doesn't steam it at all, only grills it. Tokyo Unagi restaurants are softer and less fatty since its been steamed once, and Osaka Unagi restaurants are chewer and oilier.


尾花outside1
OBANA in downtown Tokyo is one of the finest Unagi restaurants in Japan. My mother's side is from downtown Tokyo and whenever we came to visit them we would always go out to eat at Obana. I always looked forward eating there, since it wasn't common for us to eat Unagi at home, (we were living in Kobe at that time) but it was years later that I found out that Obana is considered the best Unagi restaurant by Unagi freaks.


尾花うさく
When visiting Obana, you want to order other Unagi dishes first before having UNAJYU. (Grilled Sea Eel over Rice) Maybe start out with USAKU (Grilled Sea Eel in Vinaigrette Sauce)


尾花umaki
or order UMAKI (Grilled Sea Eel Egg Omelet) or even both.


尾花白焼き
Next or even if you didn't order Usaku or Umaki, a must is ordering a non seasoned plain grilled unagi called SHIRAYAKI, which you eat with soy sauce and wasabi.


尾花start
Of course, if you can drink, you want to order a bottle of sake or beer with all this.


尾花うな重4000円
At the very end, have the main dish UNAJYU (Grilled Sea Eel over Rice). Whats different about Obana's unagi is that there aren't many burned spots on it when others have many. It is lightly grilled and to people who prefer the smell of charcoal on the unagi it may not be satisfying, but you don't see others who can grill it like Obana.


尾花kimosui
Also, you want to order KIMOSUI (Liver Soup) with Unajyu.


尾花inside
Obana doesn't take reservations so there could be a decent wait, they don't have private rooms and its not in a tourist area at all, but its one of downtown Tokyo's finest restaurants. If I had to recommend just one Unagi restaurant to go to it will be Obana.


尾花outside


OBANA(in Japanese, 尾花)
Address: 5-33-1 Minami Senju, Arakawa-ku, Tokyo
(in Japanese, 東京都荒川区南千住5-33-1)
Nearest train station: JR or Tokyo Metro Minami Senju (5 min walk)
Tel: 03-3801-4670
Reservations: No
Website: None
English menu: No
Credit Card: No
Open: Tuesday-Friday 11:30am-1:30pm 4pm-7:30pm
Saturday, Sunday & Holidays 11:30am-7:30pm
Closed: Monday

Prices: Unajyu (Grilled Sea Eel over Rice) 4,000 yen, 3,500 yen, 3,000 yen
Shirayaki (Grilled Non Seasoned Sea Eel) 3,300 yen
Uzaku (Grilled Sea Eel in Vinaigrette Sauce) 1,500 yen
Umaki (Grilled Sea Eel Egg Omelet) 1,800
Kimosui (Liver Soup) 350 yen
Oshinko (Pickels) 600 yen




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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。