30 July 2015
Hotel Okura Tokyo, the standard room, main building, Tokyo, Japan
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Suite to standard, as you can stay your home
The rooms of Hotel Okura is old fashioned style at 1990s. The
contrast of white linen and light brown wood makes very comfortable atmosphere
in the room. In upper floor, there is paper sliding door named Shoji in Japanese
for the blind. I loved to stay in the room in the afternoon of the winter sunny
warm day. The light coming through the shoji was very warm and soft to read
some books or fall into a doze.
The standard room of Hotel Okura, king size bed
The linen was white and made from nice Egyptian fine cotton.
The cloth was soft for our skin, the hardness of bed mattress was nice for
sleeping and holding our body.
The Origami crane and turtle was placed on our pillow
side. These animal is the symbol of fortune and a long life in Japan.
The bath room is also based on the international standard.
several room have barcony
28 July 2015
Hotel Okura Tokyo, The lantern, the report about traditional Japanese design in the modern hotel, vol. 1. Tokyo, Japan
Far East
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Hotel
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Tokyo
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To meet the traditional Japanese design around Hotel Okura Tokyo.
There is no description about the Traditional Japanese design in Hotel Okura Tokyo at the official website. It left just one month till this hotel closing. In these future articles, I will describe about the Okura design and I hope the customer will walk around the hotel to find the lovely designs.
Bring back the match box with your memories at Hotel Okura Tokyo.
The customers are able to bring a box of match designed with the Hotel Okura interior.
The customers are able to bring a box of match designed with the Hotel Okura interior.
The Okura Lantern
The yellow warm light coming through the Japanese paper, Washi were shining above our head. This warm yellow light is one of the signatures of Hotel Okura. When we come into the hotel in the evening, this light will implicate with you into the Okura atmosphere. The lamp was vertically hanged from the roof. This straight vertical line showed the high roof at the lobby.
This lamp was inspired from the faceted glass on the Tumulus period (250-538 CE). The faceted glass, whose shape was rhombic hexahedrons, was made of glass, crystal or agate. The faceted glass was jewelry, hanged around the neck of ladies or gentleman.
the faceted glass shape lamps (From the Casa brutus)
Coming through the entrance, you will find the six sets of the five lamps hang from the roof. The sets are configured as the hexagon.
25 July 2015
Gyu don, Yoshinoya (吉野家 新宿), Shinjuku, Japan
The
important part in the fast food scene in Japan
The Don
which meaning something topped on the rice is very important food when you will
understand the Japanese food. This type of the dishes is very easy to cook and
to eat as the humbugger. The rice will easily to get and the topping food
will be cooked from your refrigerator. The Don is very easy fast food at our
home in Japan.
You
will find a lot of various Don in Japan, when you visit Japan and walk around
the city. Though all menu will be written in Japanese, you will easily find some
kind of Don at restaurant. The Kanji character of Don is 丼. Normally “Don” will come the bottom of
the word like Gyudon (牛丼), Butadon (豚丼), Dukedon (漬け丼), Oyakodon (親子丼) or Tendon (I would like some
English-speak medical staff to the Tenya. She or he will be much surprized at
the word of Tendon meaning chorda. Real word is 天丼 served
rice topped several Tempura with sweet soy sauce).
The Gyudon
is very popular fast food in Japan. The Gyu means beef and don means the dish
served something topped on the rice. The Gyudon is normally served the rice
topping with braised beef and onion. The beef meat quality, sauce to braise
meat and onion, rice and other side menu is very important topics at each
Gyudon chain restaurant.
You can order your Gyudon by size from Normal(Nami 並), Superior normal (Kashira no Oomori 頭の大盛, meaning increased topped meat but same size of rise as Nami), large (Oomori 大盛), extra large(Tokumori 特盛). You can use also spoon in this shop (you will find from the box in front of you).
Normal Gyudon at Yoshinoya
The Gyudon
chain restaurant had survived through the BSE problem, tough price competition of
itself or competition among the fast food industry. On my teenage, the male
pupil were looking forward to finding the article about the reduction of Gyudon
price during Gyudon price competition period on 2001 (the price was cut by 30%
once 4.0USD->2.8USD). The beef was the most symbolic ingredient of Post-World
War II and material wealth for general Japanese people. The thin sliced beef
with adequate fat continuously gave the Japanese fortune. The beef meat from US
was the most suitable to the Gyudon. The meat was included nice meat juice
giving soft touch texture and well balanced amount between meat and fat.
One flew south, Atlanta airport, Georgia, United states of America
The airport is generally desert of the delicious foods. We will find very typical fast food chain shops or very small food shop in the airports. The Gordon Ramsay in Heathrow terminal 5 or Kushikatsu on the Edo koji (江戸小路) in Tokyo Haneda is several exceptional example. On my visiting Atlanta, I found the other example.The Atlanta Hartsfield-Jackson International airport is one of the largest airport in the world. Eight million passenger flied from or to this airport, 75 thousand operations of airliner used this airport.
This restaurant and bar, One flew south, was located in the terminal E where has the international flight to all over the world. In One flew south, you can taste what food is modern in Southern United States.
All food on the menu showed some Japanese essence on the letters. I was very surprised at each dishes. The tastes of all dishes are very modern American. According to the restaurant website, they said "‘Southernational’- Cuisine inspired by world travels; prepared largely with high quality, fresh, local ingredients." But the basis of the cuisine is Japanese sushi. I was very happy to enjoy some wine from the States and ingredient from the States. On this journey, I have just started to find what is the real American (like the campaign of the GREAT britain 2015).
The interior of the bar counter
At the bar counter, the staff will serve various craft beers, American wines or cocktails.
This time, I chose scallops.
The fried rice with Kentackyaki source braised chicken.
23 July 2015
Mare oyster bar, North end, Boston, USA
Lovely seafood restaurant in little Italy of Boston
The little Italy of Boston was very beautiful town on my visiting USA on 2015 spring. There are a lot of lovely restaurant, bar or boutique in the town. There are a lot of street around the hill which has very nice view of Boston harbour. The people who live in this small area are American but very passive and friendly people like Italian.
This restaurant was the recommendation of the concierge at my hotel. Around this area, I found a lot of nice bars, liquor shops or Italian food restaurant. It was very cold evening.
At first, I found the kitchen area of this restaurant faced on the street. There were less than eight staff who were busily working around.
My first course was oysters from the several points around the East coast of the USA. I was able to choose from the small piece of paper which the details of the oyster species served on my visit were written down. From the list, I had the small meat type of oysters. Each oyster was very nice and I have been able to feel the terroir where the oysters grew up.
The second course was the Kampachi tartar with Yuzu source. Kampachi(勘八) is called as greater amberjack in English. This fish is the very expensive fish and Syusse Uo (出世魚 しゅっせうお Syusse means promotion or success in life, Uo is fish) in Japan. In UK There are several Syusse Uo(s) which means the fish called by different names as they growing larger, as Buri(鰤 ), Suzuki(鱸). Syusse Uo is known as a bringer of good luck in Japan from the meanings: success or promotion. Yuzu ponzu and chili taste was similar to the Yuzu Kosho. The taste of the Yuzu Kosho was salty and hot but it was very nice for Japanese.
reservation is required
Tel: 617-723-6273
135 Richmond Street, Boston north end
http://www.mareoysterbar.com/
21 July 2015
Tohkalin, Hotel Okura Tokyo (桃花林 ホテルオークラ東京 赤坂), Akasaka, Tokyo, Japan
The one of the famous restaurant in the palace of gastronomy at Tokyo.
The Tohkalin is Cantonese restaurant in Hotel Okura Tokyo. This restaurant served traditional Cantonese style cuisine.
The interior was based on the middle of Qing dynasty (1644-1911AD). A lot of porcelain were displayed on the shelves. The China ware was come from the Jingdezhen design which was very basic design of the Chinese porcelain paint. The contrast of dark brown shelves and white curtain were nice accent in the restaurant.
From hors d'oeuvres, the crispy roast pork was one of the signature dish in this restaurant. The roast pork was nicely cooked taste and had the crispy skin on it.
Pekin duck: roast duck skin was wrapped with Chinese bread
oven-baked Abocado with shrimp
Manchurian Wild Rice rolled Wagu beef
lobster cooked with Saachajan (fermented seasoning soy sauce) in pot
Braised Kishimen noodle with Chinese style
desert
The restaurant in Hotel Okura Tokyo will temporally close till the south wing renovation completed. This visit will be the last one for me in the Okura main building.
There are a lot of memories in this restaurant dishes. My relative had a lot of party at this hotel and had been served the dishes from this restaurant. Each dish has each memory for us.
18 July 2015
[closed] Yabusou, Edogawa-bashi, Kagurazaka (やぶ宗 宗蔵そば, 江戸川橋, 神楽坂), Tokyo
The familiar Soba noodle restaurant for normal Japanese.
The dinner in Soba restaurant is very chic and looks easy but very difficult to take. This restaurant made the familiar atmosphere and served nice amount of portion for male adults. The selection of Sake was also nice.
One Sunday evening, I has been walking around Kagurazaka to find the nice restaurant to have the sapper. I had been reminded about Yabusou when I found I preferred Soba noodle on that evening. I have come down from the top of the hill of Kagurazaka to Edogawa-bashi.
The elder ladies and chef managed the shop. The tables, pillars or beams had nice contrast with the white wall as the classical Japanese house. The tables were polished and soaked into with the Sake to get the dark brown.
I started with a glass of Sake served with boiled fava beans. Fava beans are seasonal ingredient in the late spring in Japan. We found the early summer from the green and sweet smell.
Monday to Wednesday, Friday to Sunday
17 July 2015
Sakae bar, Nagasaki (サカエバー 長崎), Kyushu, Japan
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Nagasaki
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Martini in Nagasaki? Visit Sakae bar!
It was come from the bartender mistake. But it has shown me what is the Sakae bar style martini.
One Sunday in summer, I have been this bar to enjoy the last drink of the weekend. Then I just had a seat at the counter, I have ordered a glass of vodka martini. After a moment's thought, the lady bartender search her notebook to find the recipe. I was wondering whether she did not know the vodka martini recipe. She prepared the bottles; lillet, Gordon gin, grace goose. She measured and shake them and poured into the martini glass. The colour of cocktail was a little bit yellow coming from the Lillet. Her shake was very soft and completely nice for this cocktail. Eva Green would not have made a moue of discontent if she had this cocktail. The harmony of the bitter, fruity and dry had been complete on one glass. The cocktail was Vesper martini.
I have found the article about this bar in the feature about the Bond's Skyfall movie on the high life magazine from the British airways
They still keep the Laphroaig 15yo in shelf.
At the entrance.
16 July 2015
Hashimoto, Edogawa-bashi (はし本 江戸川橋), Tokyo
The Edo style Unaju in Edogawa-bashi
The Unagi is very popular food in the mid-summer season in Japan. The people want to visit the Unagi restaurant to have some Unagi dishes.
The smell of the Unagi restaurant is unbearable for Japanese. The sweet, smoky, caramelized and oily smell will stimulate our stomach to eat or drink more foods or alcohol. The smell is very important essence to advertise the Unagi restaurant.
Unagi is called as eel in English. The foreigner may not love to eat that shape long and smooth and glistening fish. But for Japanese, that will be the most luxury ingredient in the summer or one seasons. Some researchers focused on how to agriculture the adult eel by the human technology.
The interior of Hashimoto. The style is very typical style as a restaurant the specialised into Unagi.
Let’s go back to Hashimoto. Hashimoto was established on 1830s. She has very long history as a Unagi shop. They will serve several cooking styles of Unagi as Unaju that is the most luxury style, Kushimono or soup. The Unaju generally takes around thirty minutes till serving it in front of their customer. The customer will wait for Unaju over the some side dishes till Unaju will be served.
I have stared with several side dishes and Japanese Sake.
I had Kikumasamune Japanese Sake. This Sake is usual alcohol at general Japanese food restaurant.
I had started with Hire (the skin of eel)
The second dish was braised chicken as Yakitori.
Till served the Unaju, I would like to talk about what and how to cook the eel in Japan. There is some difference on the cooking Unagi among Japan area. The eastern side as Tokyo is the soft meat style, the western side as Nagoya, Osaka is the crispy style on cooking. I prefer the eastern style. In Tokyo, you will eat very soft and juicy meat of eel. At first, the chef will steam the eel before braising. Once steaming the eel, that will get very soft and juicy meat in itself. After steaming, the chef will dip it into the pot filled with Tare that is made of soy sauce, Mirin and Japanese Sake. Dipped eel will be braised. The braised and dipped were circulate till the eel will get shiny brown but very juicy cooked meat. Unaju will served the braised eel topped on the rice with filled Tare sauce.
The black box is the most important part of today course
Unaju!!
The harmony of the eel meat, rice and sauce is wonderful in the smell to taste. The luxury restaurant will use the traditional Japan lacquered wood box to serve Unaju. The looks of the Unagi is lovely.
I highly recommend you to reserve your seat on your visiting.
hour: 11:30～14:00 16:30～20:00
Monday to Wednesday, Friday to Sunday
+81 3-3811-4850
15 July 2015
Kaniya, Doza, Nagasaki (かに屋 銅座 長崎), Japan [Fast food of Japan]
Famous Onigiri (rice ball) stand in Nagasaki
the entrance of the shop
On the evening of every weekend, the shop is crowded with
the customers who enjoy their alcohol and talking with friends or colleague.
This shop has 40 years history at the same place in Nagasaki. Japanese people
has the custom that they travel around the restaurant, bar or Izakaya (one type
of the restaurant serving beverage or food with Japanese style). This Onigiri
stand will be selected as the shop visiting on the midnight or the last stop
before going home.
Onigiri is a rice ball. Some family call that as Omusubi. The
rice ball is preserved food for very short term. For example you left over the
cooked rice on your sapper, for the present you make a rice ball for your tomorrow
breakfast or lunch. We can bring a rice ball for your teatime, lunch or
whenever you want a quick light meal.
There are a long counter where around ten people will have
their seats and 5 lower tables on the Tatami floor. Each customer will order
his or her favourite food from the list on the wall. The counter was made with
raw wood and nicely aged under our elbow holding Onigiri. The staff will serve
Onigiri(s) (rice ball), Miso shiru (Miso soup), Oden (fish dumpling, vegetable,
tofu or meats stewed in the thin soy source soup stock. You will choose and
order several from the pot. see here.) and beverage.
The counter space
The Onigiri is the signature foods in this stand. I
recommend you to have a seat in front of the staff who cooking Onigiri. He put
rice and ingredients into the wood mold which has triangle hole, to measure the
size of Onigiri. After measuring, he made rice balls (this motion is called as
Nigiru in Japanese) and put in seaweed sheet. All of the above processes are taken just two to three
minute to make several rice balls.
Served at the counter
From left, Hatougarashi (葉唐辛子), Takana (高菜) and Kurage-Uni (くらげうに sea urchin pickled with Sake lees)
My
recommendations from the various Onigiri in this shop are Takana (高菜 pickled leafmustard with chili), Shiokara (塩辛 salted cuttlefish) or Hatougarashi (葉唐辛子 pickled leaf of chili). The most popular Onigiri is Shio Saba (salted
mackerel). They also have pickled whale meat with Miso as the most unique ingredient
of Nagasaki.
PM18:00～AM3:00
Monday to Saturday
14 July 2015
Re-visit, Sanlucar bar, Kagurazaka, Tokyo, Japan
Bar
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Far East
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Japan
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Kagurazaka
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Tokyo
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One of the most famous bars had come back!!
These several weeks, this bar has been closed due to the operation. The bar has come back to normal opening. I have re-visit to this bar for my post dining entertainment.
I had started with gin with tonic. The normal style in Tokyo has served in front of me. I had satisfied my thirsty with this beverage after cycling around the metropolis of Tokyo.
The sherry is one of the most signature drinks in this bar. The master has the license of venenciador of the sherry. He will serve the best choice of the sherry for your condition or you favour from his stocks. The bottles of sherry have been stored in the 15 degree Celsius wine cellar. The best condition and selection will be serve for you.
A glass of Sherry.
The cocktail will very nice for you. The barman had signature victory in a lot of championship. His cocktail has been the lovely harmony in one glass of cocktail. The gimblet I have ordered on my visiting was very nice harmony on the glass. The clashed ice pieces have shown as the snow on the glass.
The glass of gimblet is with floting ice cube.
The business hour will change from 4th August 2015.
1400-2300 (last order is 2330)
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