Eat, Drink, Sleep @Tokyo, Now in Nagasaki

The Japanese breakfast in the sky(the Japan airlines first class meal in domestic route)

The Japanese breakfast on the sky(the Japan airlines first class meal in domestic route)

Sanlucar Bar, Kagurazaka, Tokyo

The Bar was located on the top of the hill in Kagurazaka, in front of the metro station Kagurazaka.

The exterior is very exclusive, we cannot look inside the bar, like Japanese old town house, named Machiya(町家). Once we go into the bar, we will find the bar counter made from cheek wood and the nice only seven chairs and the set of table for four person. The interior looks like as the 70s Japasese mordean bar or living room. The 60s to 70s houses had the stools like this bar, like my hall in my home town.
The bartender is very famous in Japan as the cocktail maestro, the name is Mr. Shinbashi. He serves with very soft talking but has some strong opinion about the cocktail and beverage in his bar.

On my visiting, I ordered a glass of whiskey, Gimlet and vodka martini. The basic cocktails are very nice. The Gimlet was served with the classical style, not classical resipe. A glass with tall foot was intaken the gimlet with ice. The taste is very nice balanced with soure, bitter and sweet, the soure was a little bit strong on the three.
The vodka martini is also nice. He made it with Finlandia and white velmot, Dolin Chambery Dry. The stearing is very controled, very dry, not wet, and smellfull of vermot. The taste was strong but the comfort and beatiful smell of vermot was running throught my nose. Normally I prefer the shaken vodka martine, sometime called Bond martini, but he showed me his thecknick of stearing.

The bar open from Tuseday to Sunday, 1400-2300. Before you reaching, I recommend you to make reservation for your seat.You will find what the real of Japanese bar is.
The bar is always crowded with the cocktail geek, then I go to Bar Kakinuma, my most favourite one.

Phone: +81 3-6228-1232
Web: http://www.sanlucar.jp/

The new article with photo

Ramen Yamaguchi (らぁ麺やまぐち ), Waseda, Tokyo

If you would like to taste the Tokyo style Ramyen, you will typicaly be served the soy source, chicken stock and Japanese Dashi stock with loast pork.
Ramyen Yamaguchi is one of my most favourite Ramyen bar in Tokyo. The interior is like the cocktail bar or cafe in New york down town and the staffs are very kind and all into the Ramyen.
The soup is clear brown like rich double consome and thick chicken flavour and taste. The noodle is straght and middle thin, produced by old Kyoto noodle foctory. The tecsture of noodle and intertwine between the noodle and soup is wonderful. The toppings, Memma and loast pork are also taken the steps and times, very tasty and  beautiful tecsture.
 They also serve the one of my favourite Donn, Charsheu donn(topped loast pork). The Donn is one of the Japanese fast food, something topped rice. There are a lot of variation: Tenn donn(Tempra topping), Gyuu donn(brazed beaf and onion topping), Oyako donn(Oyako is parents and children, chicken and egg) 
 Charsheu donn is served the medium rare of loast pork. The slice of port is pink and very juicy and rich with the pork gravy. The source is soy source base. 
Please buy the ticket on the vending machine. Two style of Ramyen will be serve: Chicken stock(鶏 Tori) and chicken stock with added Katsuo dashi(追い鰹 Oigatsuo)
This shop is bar style and they serve only Ramyen and the Donn. On the lunch time, the client will make a que in front of the shop.
Listed on the Michelin guide Tokyo.

Restaurant Monn, Sasebo (れすとらん 門 佐世保), Nagasaki, Kyushu

 This restaurant made my basis of the European foods. They are running the restaurant for more than thirty years and keeping very classical French style on their dishes with Japanese essence. They raised a restaurant on the name, but we feel very casual atmosphere like bistro in the hall. The restaurant is one of the oldest one in Sasebo. They opened the traditional and homely atmosphere restaurant on 1955.
 The former hall, they moved from building in front of the main station of Sasebo, is very warm and decorated with brown orange brickes. The capacity of main dining room had been for ten persons.
 The special cuisine of this restaurant is Tataki(タタキ) and beef steak. The chef keep using the Goto islands or Ikitsuki or Hirado islands Wagu beaf, the western islands of Nagasaki prefecture. The beef from these islands, especially in Ikitsuki and Hirado were tasty like Angus beef from Scotland and melted on your tongue like other Japanese wagu beef. The farm in Hirado and Ikitsuki island are located in the mountains face to the small bays in the islands. The sea wind with salt and grass with strong winds from the sea made them like Angus beef.

 The Tataki is like the roast beef, but roasted just the surface of the block and serve as thin slice like two to three millimetre covered with tiny sliced Negi. The source was based from the soy source with onion and garlic.

On my teenage, I called them the Tataki and curry (curry and rice is also the cuisine but very hot and spicy, I loved) for take away. But in these days, the law is very strict to serve the raw meat in Japan, it is very difficult to order the tataki for take away. You can take away the curry source.
If you would like to taste the Chateau briand , from the very rare in beef, please call them for reservation. The staff may communicate in only Japanese, but please try.

Restaurant Monn(れすとらん 門)
3-9 Motoshima Sasebo, Nagasaki, Japan
+81-956-23-5117