30 April 2015
Congdu, Neo-Korean food restaurant (콩두 大韓民国), Seoul, South Korea
The restaurant is located in the very quiet area next to the Embassy of United State of America in Seoul. This was built in the small forest and faced to the pond. The building was used by the King's grandmother of last Choson king.I visited here on the mid-summer evening. The cool and dry winds after getting dark passed through the building. The dry wind with remaining afternoon hot sunshine reminded me I was in the continent. I went through the corridor with white wall and focused righted. It was the mid-summer night though the roof was moved and it was made the outdoor atmosphere. The hot out air came into the dinning room, but was much cooler than that of the noon.
The building has white wall and beautiful dark brown floor. The dining room has view of some sky sclaper in Seoul city centre.
Each course was very nice and well portion. The course was arranged traditional Korean palace food like Japanese full course style. I have never heard like this Koeran food course. A lot of Korean restaurant will serve all course on one table on one time.
It was started with the yukhoe (Korean tar tare).
The shrimp was come from the sea near Takeshima, but the staff only said "Shrimp." This was nice beyond the border problem between Japan and Korea, baked on the burned stone in the wood pot. The smell was like the sea.
I have no idea that the traditional Korean food is the course style. The movie or the old books show a lot of dishes on one table poshly desplayed. I sometime disappointed that the first beautiful looks of the dishes in Korean foods were changed to the Bibimpa like tasty but dirty looking. But you will enjoy the very nice views of the dishes like my photo as shown.
I will go again when I am nervous in the Korean Bibimpa-ed(shaken and steered) food.
When I left from the restaurant, the beautriful lady owner who was small stature with white hair had greeted and seen me off at the entrance.
大韓民国 서울특별시 중구 정동1-54
Tel: :+82 2-722-7002
28 April 2015
Bistro Seoul, modern Korean food, Gangnam, Seoul
The Korean bistroThis bistro was located in the hotel near COEX airport bus centre. The atmosphere is modern northeastern Asia. The stelves separate the tables. A lot of porcelains are displayed on the stelves.
The client will choose from the course or a la carte. I chose the course. They served low chili dishes. Each dishes are very tasty with seashell or something DASHI like Japanese WASHOKU but added little bit spicy and hot chili on that. Very tiny chili and other herbal plants, NATSUME OUGI or Annis, were make the dishes deeply UMAMI on the natural tastes. This taste was complicated for Japanese, they have very simple but deep tongue.
All dishes are very nice but there are nothing memorable.
The water Kimchi was very delicious for Japanese.
Seafood soup with small amout of chili
23 April 2015
Unzen Kanko hotel (雲仙観光ホテル), Unzen, Nagasaki, Japan
Far East
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Hotel
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Japan
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Nagasaki
No comments
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This classical hotel is very beautiful hotel in Shimabara peninsula. This hotel was open in Meiji era, and served for the colonial territory in Shanghai. The European traveller had been cruising from Shanghai to Nagasaki to spend their holidays in Japan. Before European vacation people, unzen has very long history as the hot spring spa from Heian era. 
This hotel looks like the Germany or Switzerland heute.
On the other hand, the normal rooms are also comfortable. The double or twin bed and a set of writing desk and cauch were placed. Each room has the bath room serving the hot spring water. All amenity was the French brand Roxitan.
The Japanese style hot spring spa must traditionally serve bed(Futon), hot spring bath and sapper and breakfast. This hotel has added the cosmetic spa into the traditional service. The spa is also nice. The room was renovated from the Japanese room. They have two spa bed and are using the Valmond from the Switzerland cosmetic brands. The technician are train in the Switzerland Spa training centre. The spa was open till eight o`clock.
This hotel is located in the heart of the Shimabara peninsura, deep in the mountains. In the winter, you can enjoy the frost covered trees which was called the hoarfrost(霧氷).
We can stay this hotel to enjoy the old fasioned vacation style in Japan.
This hotel is a member of the Small Luxary Hotels.
Japanese home page: http://www.unzenkankohotel.com/
For your reservation: http://www.slh.com/
21 April 2015
Haguruma, Kagurazaka(歯車 神楽坂), Tokyo, Japan
Bar
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Far East
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Japan
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Kagurazaka
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Tokyo
No comments
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This bar is like Zen, but very hard to understand.
The darkness of this bar was very heal full. We were not able to recognise the variety of the liquors in this bar, there is no menu book and no display of the bottle in the bar. In the darkness, I had found three candles in the back shelf and the rough detail of the bartender. When I looked the fire on the candle, I had travelled into the dreamily stoic atmosphere with the cocktail. The bar had very geek customer to love into the barman. The interior was very authentic but the sound was only from the refrigerator you cannot see. The sound of refrigerator had not been nice.
On my visiting, I ordered the Gimlet. The barman served one goblet of gimlet, very far from the recipe of the classical gimlet. The taste was just bitter and no sour and no sweet in the glass. The gimlet, I really ideal, is the balance among the bitter, sour and sweet. He had served me the gin with very bitter lime juice. I think, the barman cannot identify what the gimlet is from the view point of the history or the literature of this cocktail.
The barman looks to have the common sense of the public, but the commonsense of the cocktailology. Thus I have just one drink, all I feel from one glass was very unsatisfied. There are a lot of idea about the cocktail the barman serve in each bar, in each customer.
In conclusion, I cannot recommend to visit this bar for just your interest, but there is something to entertain you from the bar. I would like you to find something interesting or satisfactory on your visiting.
The darkness of this bar was very heal full. We were not able to recognise the variety of the liquors in this bar, there is no menu book and no display of the bottle in the bar. In the darkness, I had found three candles in the back shelf and the rough detail of the bartender. When I looked the fire on the candle, I had travelled into the dreamily stoic atmosphere with the cocktail. The bar had very geek customer to love into the barman. The interior was very authentic but the sound was only from the refrigerator you cannot see. The sound of refrigerator had not been nice.
the sign in front of the bar
On my visiting, I ordered the Gimlet. The barman served one goblet of gimlet, very far from the recipe of the classical gimlet. The taste was just bitter and no sour and no sweet in the glass. The gimlet, I really ideal, is the balance among the bitter, sour and sweet. He had served me the gin with very bitter lime juice. I think, the barman cannot identify what the gimlet is from the view point of the history or the literature of this cocktail.
The barman looks to have the common sense of the public, but the commonsense of the cocktailology. Thus I have just one drink, all I feel from one glass was very unsatisfied. There are a lot of idea about the cocktail the barman serve in each bar, in each customer.
In conclusion, I cannot recommend to visit this bar for just your interest, but there is something to entertain you from the bar. I would like you to find something interesting or satisfactory on your visiting.
18 April 2015
カリラ蒸留所 Caol ila [スコットランド蒸留所巡り]
Caol ilaフランス資本は内部の撮影が禁止で，配線一つ一つにまでバーコードが振ってある．新しい設備はどこか大仰で，フランスから買ったのかと疑いたくなるものもある．20年，30年前は一日5杯のdramの支給があったそうだが，いろいろな理由から無くなったそうだ．懐かしそうにそれを話してくれるスタッフが多いのだ．労働者のことを考えると，一日５杯のdramは必須ではないか？労働者の国よ．
さて，Port Askaigの隣の入江のこの地からは，アイラ島で最も人間的で，自然の美しさを感じさせる風景が見える．同じ高さの山で，女性の乳房ようにつんとたったその姿は霧の向こうに見えると官能性まで感じさせ，これを眺めながら育った酒はどうなってしまうのだろうか？
そんな地にも関わらず，この蒸留所は島で一番の産量を誇り，過半数はブレンドにまわされる．しかもアイラ島での熟成は少数で，スコットランド中のWarehouseに保管されるというのだから，完全に商業である．
ピート臭は控えめで，塩気のある酒であるが，ジュラ海峡に吹く風による塩気ではないようだ．
The Cathay Pacific lounge in Haneda airport, Tokyo, Japan
The lounge which has the view of Mt. Fuji
Airport lounges are located in all
over the world. This new lounge was opened on last March. This lounge was the first
open with the new CI concept of the Cathay Pacific. This is one of the best lounges
in Haneda airport. The lounge users are served as the luxury hotel because of
the operation by the Hotel Okura.
The interior concept was modern
Asian. The contrast among brown wood based furniture, black leather and green
leaves of the trees are beautiful. When we look at outside of the window, we
can get the view of the planes take-off and landing. Getting view of opposite
side, there is small but beautiful view of Mt. Fuji. This lounge is the only
lounge we get the view of Mt. Fuji.
As the typical Cathay Pacific
lounges, the noodle bar was also served in this lounge. The Hotel Okura is the
famous hotel as the cuisine service hotel as Cantonese, French and Japanese.
The Toh-ka-lim is the popular restaurant and is the signature symbol of the
Cantonese in Tokyo. The basis of Cantonese was put into the noodle bar.
The French toast is the signature breakfast
menu in Hotel Okura Tokyo. This lounge also served as the Hotel Okura style.
The toast was coloured beautiful egg yellow with right brown baked.
The JAL first class lounge in Haneda
airport is the luxury Airline lounge, serving the shoes shine, shower, beverage
and food. I prefer the CX lounge, but the combination of JAL lounge and CX lounge
will be the best way.
16 April 2015
Ramen Ippudo(ラーメン 一風堂), Waseda, Tokyo
Far East
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fast food
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Japan
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Japanese food
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Ramen
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Tokyo
No comments
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Ippudo is the chain flanchised Ramyen shop all over the world. The All Nippon Airways(ANA) first and business class served this Ramyen as the on board meal on the longhaul flight to/from Europe and North America. Once I had flight with the ANA First, I was very satisfied with the Ramyen on the ground were serve on the 15 thousand metre. The condition of the Ramyen was perfect like on the ground. The noodle condition is very important for ramyen geek. Ten to fifteen minute has been taken after the ramyen bowl served, the noodle has change in the texture and taste to be very wet with soup. We, Japanese, call this condition as nobiru(伸びる). And we are very nervous about the noodle condition in Japan known as Soba, Udon and Ramyen.
In Tokyo, you can enjoy the Ramyen on the ground and by very reasonable price.
15 April 2015
Juyu-ken, Kanazawa(自由軒 金沢), Ishikawa, Japan
Bistro
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Far East
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Japan
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Kanazawa
No comments
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This modern and Western style bistro
was located in the Higashi cha-ya town. There was a public bath, named
Higashi-yu located in front of this bistro two years ago.
This bistro served very classical
western but Japanese style food like Ton-katsu(flied pork), Ebi-furai(エビフライflied
shullinp) or Bifuteki(ビフテキ Beef steak). After Meiji period, a
lot of western food w
ere introduced to Japanese people and got a part in the variation of the Japanese family foods. Each family has something mother’s curry and rice, Ton-katsu or spaghetti. This bistro served very popular dishes but essential Japanese western foods.
ere introduced to Japanese people and got a part in the variation of the Japanese family foods. Each family has something mother’s curry and rice, Ton-katsu or spaghetti. This bistro served very popular dishes but essential Japanese western foods.
The sandwiches are very popular
among the ladies who live or have the Japanese traditional culture practice as
Shinobue, Cha-do or Ka-do in the cha-ya town. They order the sandwiches after
the practice and enjoy the meal with their teacher. A piece of sweet egg
sandwich and Japanese traditional culture, I had smiled this story from the
lady who served at Yamano-o.
The egg sandwiches were soft
Tamago-yaki(like omelet) with sweet soy source in the bread. The
Katsu-sandwiches are also lovely, Katsu with filled with the demi gras source
on the Koromo is very juicy taste. You are able to take away of these menu.
On my last visiting, I have enjoyed
the Bifu-teki-donn(the Beef steak on the rice). The balance of demi gras
source, medium cooled beef and rice was the real Japanese-western food style.
I have never seen the western
country people in this bistro. I would like to hear their opinion of our
traditional Japanese-western food.
web site
web site
11 April 2015
The very American breakfast in the sky, First class, US/AA2061
The American airlines and US airways will merge in two years. I flew with the very American flight in American domestic. I had very difference experience from the Japan Airlines one.
I started the journey to Houston on the
early morning in the chilled March. The temperature was 25 degree Fahrenheit.
Some airplanes were freezed the body.
After taking off, a cabin attendant served
the breakfast. The menu was as following.
Entre: The omelet with broccoli and soted
potato and chili sausage
Fresh fruit
The bread choice: biscotti or whole nuts
bread
I had the choice from omelet or crape. The style of service was very different from that of British airways or Japan airline. I prefer British one. After boarding, the cabin crew came to asking the choice of the Entre and first drink. There was no selection of sparkling wines or champagnes. I had seen the tourist from America was so excited she served a glass of champagne and she ordered more two bottle of champagne (of course the quarter size) on British airways flight.
The entre was very American style. Once I
had the flight from London to Edinburgh on early morning, I had been served the
very lovely and traditional British breakfast on the BA economy class. The
omelet is soft like sponge and very nice taste.
I was very surprised that American called
the bread like scone “Biscotti”. It looks like the shape of scone with wolf
mouse, but it was very salty, not butter-rich and very soft. I disappointed the
British people had to teach the method of making the scones on their colonized
period. And the strawberry jam was not good. The jam was made with corn silop
and some pectin; it was very different from the British airways.
The coffee was not good as that served from
Airline in Asian and European. The taste was very thin, smoky and sour like vinegar.
This was real American coffee which served in Japanese coffee shop, I have
never tasted one.
The cabin atmosphere was very comfortable
and relaxed, but American.
9 April 2015
Tsujitome Bento, Kyoto (辻留 お花見弁当 京都) 2, April 2015, Japan
Bento
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Far East
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Japan
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Japanese food
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Kyoto
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Restaurant
,
Traditional
No comments
:
The second article about the Tsujitome bento.I have visited to Kyoto on early April, on the Sakura have fully bloomed. The Tsujitome, one of the most luxury Japanese restaurant in Kyoto produced the Hanami bento for enjoying with Sakura. The Hanami is the seasonal event for Japanese to feel spring coming. Under the right pink bloom and little cherry smell, we enjoy some alcohol and foods. From Heian era, Japanese enjoy the colour of flower or leaves and the states of falling them. Spring is Sakura, Autum is Momiji.
The Bento has a lot of flavor or ingridient to enjoy the Sakura.
(だし巻き卵)
(鱒幽庵焼きたたき木の芽)
(海老そぼろ真蒸)
(嫁菜菊菜土筆ゴマびたし)
(竹の子旨煮空揚)
(花見団子串刺し)
(ふき旨煮)
(木の芽和え)
(イカ雲丹焼き)
(一寸豆塩茹で)
(鯛の子旨煮木の芽)
(蓬麩旨煮)
(蕨含み漬)
(湯葉山椒焼き)
(若鮎木の芽焼き)
(花弁生姜)
Febrary season version was this Article.
This Bento is seasonal. If you would like to buy this, please reserve yours at Isetan Kyoto department Store. You can get ones at Basement basement floor ot this department floor. My suggestion is enjoying this bento on the Shinkansen with Japanese sake.
The contact telephone: +81-75(342)5630
6 April 2015
2013 winter accommodation, YoYokaku, Karatsu (洋々閣 唐津), Saga, Japan
Far East
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Hotel
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Japan
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Japanese food
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Restaurant
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Ryokan
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Saga
No comments
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The luxuary guest hous of Karatsu. The people in Karatsu call this Ryokan as the Geihinnkan(迎賓館 State Guest House) of Karatsu.
The interior and exterior based on very traditional Japanese style. The master and madame of this Ryokan had cordinated with some Western style. They make the library and lounge with nice small garden view. The faniture, especially Chairs, sofa or armchairs, are very comfortable for the travelar.
In the lounge, we can enjoy a cup of coffee and some travel magazine like National geographics.
The staying in Yoyokaku will be lovely holiday for all people.
The flower decoration at the entrance
The reception and entrance
The room with preparation of Futon
The lounge
The lounge
The bath room in the private room(Not public)
Garden
Garden
2014 summer, YoYokaku, Karatsu (洋々閣 唐津), Saga, Japan
Far East
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Hotel
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Japan
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Japanese food
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Restaurant
,
Saga
No comments
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The luxuary guest hous of Karatsu. The people in Karatsu call the Geihinnkan(迎賓館 State Guest House) of Karatsu
This Ryotei-Ryokan is located at the beachside of the Genkai nada (玄界灘). The Ryotei Ryokan(料亭旅館) is the combination of the luxury dinning facility and accommodation as "Auberge" in France. This Ryokan is one of the most luxury accommodation in the Kyushu area and serving the Seasonal seafood Japanese food. The Genkai-nada sea is connecting to the Sea of Japan and very nice fishery.
The islands of Japan is floating (Japanese like this impression) among the Pacific ocean. the Sea of Japan, East China sea and the sea of Okhotsk. There are two warn currents and two cold currents around the islands; Kuroshio Current(Japan current) and Tsushima current from South and Oyashio current(Okhotsk current) and Liman current from North. These currents and Seas are producing various and delicious seafood by season and season.
This Ryokan was established one hundred years ago. The building was made of woods and as the Japanese traditional styles. The brown polished floor and black Kawara (瓦) roof made the Japanese beautiful contrast in this building. The wood cool floor is very comfortable for bare feet in the summer. Once looking out from the corridor, you will get the Japanese garden with pine tree.
Our visiting was Last July. Whenever we visit this Ryokan, the staff serve as their family and with Local style service.
On our arrival, the entrance was cool and little bit dark space. The staff had sprinkled water on the floor for cooling the air. Wet and dark grey floor was faintly shinning. The floor from upper frame member to corridor was waxed brown wood. The Okamisan (chef hostess of the Ryokan, 女将さん) appeared to see and introduce themselves and the facilities of the accommodation.
The room is two or one bed/dining room(s) and Japanese traditional style with Bath room and laboratory. The room is use for sleeping and dining as the Japanese traditional home style. The staff come to prepare your Futon instead of the bed after your dinner. The Futon on Tatami is Japanese soul style for sleeping. There are public bath rooms for ladies and gentlemen. Several rooms have the nice view of the lovely Japanese garden.
The Kue (Longtooth grouper) is served in Winter and Okoze (Stone fish) or Tai (Sea bream) are in Spring to Summer. The special course will be served the different cooking style with using same Fish.
We selected the Okoze course. The Usudukuri was cooked with Okoze. Okoze is white and clear meat fish. All courses were served as the seafood course, but you will arrange the course by your request before your arrival. All course will be very nice. Unfortunately I have little photo data so I cannot remember the menu. But I can remember the seashore like smells and sweet seafood taste with fireworks sounds. The Usudukiri of Okoze and Sashimi of Japanese spiny lobster were great.
I have the other articles on the another visiting: dinner and accommodation .
I have the other articles on the another visiting: dinner and accommodation .
All dishes are came from the Ryuta-kiln, Karatsu-yaki ceramics. The Karatsu-yaki was established on the end of sixteenth century. The Korean potters come from the Korean peninsula and developed the Japanese Wabi-Sabi and Cha-do cosmos wears. The Karatsu ceramics are famous as the three major tea bowl producer in the ceremonial tea.
There are five major styles in Karatsu-yaki; E-Karatsu(絵唐津), Chosen-Karatsu(朝鮮唐津), Madara-Karatsu(斑唐津), Kobiki-Karatsu(粉引唐津) and Mishima-Karatsu(三島唐津). E-Karatsu was natural design painted with iron, dark brown ink. Chosen-Karatsu was design of the contrast of white and black as the landscape. Madara-Karatsu was white coating on the right brown ceramics, enjoying the failing white coating design. Kobiki-Karatsu was right yellow white coating with rough face. Mishima-Karatsu was the design embossed small flowers or crane shape. The Karatsu-yaki ceramics are generally simple and unsophisticated but make the atmosphere like small cosmos.
The Ryuta kiln is located in the country side in Karatsu city, at the small valley with Small River. The galleries are built like the cottage and wind-blowed through with green smells. We felt the nature by our nose, eyes, skins and ears. As the classical Karatsu-yaki, they produce the traditional process and motif-ed ceramics. The coating, drawing, shape, pleasant texture or weight of the Ryuta kiln products are natural and passionate.
The breakfast was also lovely, with the beautiful view of the garden. A bowl of rice. Miso-soup, pickles and broiled fish are known as the traditional home style breakfast. The broiled fish was light dried and Mirin tasted horse mackerel, one of my favourite cook style.
This Ryotei-Ryokan can handle many languages, as English, Korean or French. The only Ryotei-Ryokan which I know can serve the foreigner stress free.
The madam of this Ryokan, Okami, can speak English very frequently. She will serve from her heart with the heart of Kyushu.
The madam of this Ryokan, Okami, can speak English very frequently. She will serve from her heart with the heart of Kyushu.
2013 winter dinner, YoYokaku, Karatsu (洋々閣, 唐津), Saga, Japan
Far East
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Hotel
,
Japan
,
Japanese food
,
Restaurant
,
Ryokan
,
Saga
No comments
:
The luxuary guest hous of Karatsu. The people in Karatsu call the Geihinnkan(迎賓館 State Guest House) of Karatsu
I found the elder photos on the winter 2013. This time, we had the Kue course. Kue is a very important fish for the festive season in the ends of the year as later of Decembre. The English name is Long tooth grouper.
The amuse bouche
Usuzukuri of Kue
Arani
Kue-nabe, pot of Kue
The Article is here.
4 April 2015
Tsujitome Bento, Kyoto (辻留 季節のお弁当 京都), Japan
Bento
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Far East
,
Japan
,
Japanese food
,
Kyoto
,
Traditional
No comments
:
There is the easy way to taste the old classical Ryohtei dishes. Ther reservation for the Bento.
The Bento is the traditional Japanese food style for 1300 years. The ancient time, the people brought the dried steamed rice for their journey. These days, we usually bring rice ball or Bento. The Bento presents the mother's sense and love for the family member. The mothers in Japan think the balance of nutrition and the decoration. When we open the box which was alminium, Japan waxed wood and plastics , we can feel the lunch with our family. The high school girl, her father, her brother and her mother will have the same menu whereever they are staying.
The Ryotei style is a little bit different. They packed their dishes in one box for the customer, arranged the food will not get bad and will be well with cold. The taste will be tiny salty but you will enjoy the presentation when you open the box.
On my visiting Kyoto, it was like spring day. I have shared one box of Bento. For lunch, the amount of the meal is large for Japanese.
Oshinagaki(お品書き)
Kodai Sushi(小鯛寿司)
(だし巻き卵)
(鰆幽庵焼き)
(木耳真蒸)
(真那鰹風干酒焼き)
(ふきのとう衣揚げ)
(からすみ火取り)
(海老芋旨煮唐揚げ)
(青竹串刺し)
(青海苔麩旨煮)
(鰯辛煮芥子和え)
(酒粕衣揚げ)
(合鴨団子旨煮)
(おたふく豆旨煮)
(イカ雲丹和え防風)
(菊菜トリ貝ゴマ浸し)
The Ohanami version was this article.
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