Eat, Drink, Sleep @Tokyo, Now in Nagasaki

東京で食う飲む!Restaurant or Bar around Tokyo and Far East. There is a great diversity of food and culture in Japan. You will enjoy the huge range style of food from very local Japanese food to a lot of foreign foods. I hope you will find and feel the diversity of foods in Japan.

27 February 2016

Sento, public bath, the soap scent in town. [scent of Tokyo]

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Sento, the public place, community and hygiene place of the town

The smell of soap reminds us evening has come. In the evening, the smell of soap was coming from the flat, house and Sento. When I passed the people with red face and soap smell each other, I realised he or she had been to Sento to take a bath. The bathroom in the general house in Japan was next to the kitchen and sometimes faced to the street and had the window in the high position of the ground floor. The vapor of the bathroom come through the window with soap smell.

the Sento Entrance in Edogawabashi area. The entrance for gentlemen and laies were completely separated.

How to enjoy the Sento, pablic bath

The Sento was the public bath service for the people. They had the facility of the large geyser with chimney in the building. The entrances of  bath facilities were separated as Ladies and Gentlemen. After taking off your shoes, there were the space for changing cloth. The Sento has the rule and habbits for the other user can enjoy the bath with comfort. First you should wash your body not to bring the dirtyness into public bathtab. The prastic pail printed Kerorin is the most traditional style. After wash yourself, you can go to the bathtub. Then you must not dip your towel into the water to keep the water clean. After enjoy the hot water, you should wipe well not to bring the water drops into the dressing space to prevent the peson from slip on the floor. Sento is also public space for local communities. The elder people come to Sento to see their friends or neighbours.
The metroporetan Tokyo government has also the finantial assistance service to visit Sento for elderly people as they need.

The scent of soap from the person coming back from Sento reminds us the sweet memories with our families. When the geyser was broken or on over capacity of the bathroom when the relative visited us on the holidays, we used to go to Sento as unusual exciting experiences. The chilled milk from the refregirator was also the unexpected events.



24 February 2016

Ume matsuri, Yushima Tenjin, Yushima (湯島 梅まつり), Tokyo

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Ume, Japanese apricot, Mei in Japan

Ume(Japanese apricot) and Japanese

Ume matsuri (梅まつり Ume festival) was held in Yushima Tenjin near Ueno area. I am afraid the strong wind before coming spring will scatter Ume blossoms.



Ume, scientific name as Prunus mume, Japanese apricot in English, was popular flower in Japan. In early Heian era in ninth century, Ume used to be treasured in the court in Kyoto. The smell, colour or shape of blossoms was seen around in Japan. Ume-shu pickled in liquor, Monaka from Toraya or symbol of family crests has the long history of Japanese people and Ume blossoms.
Ume blossoms

Tenjin shrine and Japanese apricot

Yushima Tenjin is one of the large shrines of Tenmangu where dedicated to Sugawara no Michizane’s spirit. Each shrines deified or dedicated the major spirits from Japanese myth or great person in history. Shrine of Ise deified Amaterasu Ohmikami the sun goddess in Japanese myth. Yasukuni shrine dedicate the spirits of all members of the armed forces died under the duties.
The main entrance of Shrine. Torii gate was placed on the eantrance.
Ema plate (絵馬) and Ume blossoms.
A lot of student who has some important examinations has dedicate Ema plate written about their prayer on. 

Sugawara no Michizane was the politician in early Heian era. He was an intelligent and educated man who composed the beautiful poems in Japanese and Kanji. He had lost his position of grand minister after the political change. He had been exiled to Dazaifu in Kyushu as the director of Dazaifu. He had died with disappointment in Dazaifu. After his death, the capital and court in Kyoto had a lot of disaster and plague, the people regarded as Michizane’s curse. Sugawara no Michizane was dedicated in Kitano Tenmangu in Kyoto.

Koma inu (狛犬 but not real dog, spilitual animal) and Main building

Ume trees which was loved by Sugawara no Michizane were planted in the Tenmangu shrines. In February to April, Ume blossoms in the shrine show the beautiful blossoms and smells.

23 February 2016

Biryani, Indian restaurant Omoinoki, Kagurazaka (ビリヤニ インド料理 想いの木 神楽坂 東京), Tokyo Japan

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Smell of spice mixture hanged in the air at the upper Kagurazaka Street in the evening. I found this phenomenon on one evening after the rain in autumn. Another day, several Indian staff of this restaurant had come downstairs with talking. Then I recognized this Indian food restaurant.
the entrance

Interior

The modern interior

The narrow steep stirs were faced us on the entrance of this restaurant. The steps were wooden and the linen curtain (Noren) was hang at the entrance. The interior of the restaurant was the modern Japanese style. The pure wood table, white wall and orange light showed warm and relaxed atmosphere. The dishes were made as Japanese style. A lot of architecture of Japanese or Chinese calligraphy were placed on the wall.



Salad of Chickpea

Service and dishes

 This restaurant basically served North Indian food, cooked by Indian cooks. One of chef was experience working at the five-star hotel in India. The Japanese style interior and service was combined with Indian local tastes.


Potato Samosa






Biryani mutton
I ordered Biryani, salad and Samosa. Mutton Biryani was very nice. The Biryani was very traditional Indian style. The rice in Biryani in Omoinoki was long Indica rice spices. The portion was small but enough to stomach of Japanese male. Smell of mutton, northern style of mixture of herbs and spice was polished. Some sweet herbs were added and show nice marriage on taste. Omoinoki has also nice wine selection from the wine cellar.
Interior of the restaurant. Chinese old poem calligraphy was placed on the white wall

Reservation is recommended.
Phone: +81-3-3235-4277

20 February 2016

The colonial Malay atmosphere suite, Governor suite, Majestic Wing, Majestic hotel, Kuala Lumpur, Malaysia

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Morning arrival to Majestic hotel

As the previous articles, I already reported about the public space of Majestic Wing of Majestic hotel of Kuala Lumpur. The classical colonial ages interior, hall or stirs were a lovely spot of Kuala Lumpur.
On my visiting, I arrived at this Hotel around five o’clock morning when the Adhan had been called out the people to the mosque to have worship. The national mosque was located in the middle of the hill, the back of this hotel. My room was faced to the street in front of Kuala Lumpur station. The Islamic style towers of the station showed the exotic atmosphere every morning.

The colonial Malay atmosphere suite at Majestic wing

The room type I have stayed was Governor Suite. The first room on the entrance was living room with writing desk, refrigerator and flat television. The bed room has king size bed and closet for the cloth and has the bath room in the back. The desk has large space enough to have some office work.The breakfast was served in room. The battler brought the Kaya toast from the kitchen which sanded the original Kaya jam at the hotel.
All interior was modern but decorated with the classical items from colonial Malaysia, combined Malay and British tradition. The decoration of welcome fruit plate reminded me where I was. The white high roof and polished wooden floor were beautiful coordinate and the floor has comfortable touch with bare feet.

Living room 

Bed room 
The bathtub has cabriole leg. The shower was rain fall style.
Bath

Wash stand

Shower booth

The booked plan has including the Airport meeting service, lounge service at the small lobby area, free cell phone in KL, transportation service in KL and butler service 24/7. The butlers were very attentive and they provided nice advice, lovely colonial service and concierge service with their hospitality.

18 February 2016

Chuka Soba, Ramen, Tanakaya, Kagurazaka (中華そば 田中屋 神楽坂), Tokyo

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Sophisticated ramen stand in Kagurazaka

Ramen shop had opened in off-street Upper area of Kagurazaka. The atmosphere of Upper Kagurazaka is very quiet and sophisticated street through the Kagurazaka station of Tozai line. A lot of shops, restaurants or Bars which were simple but high quality and sometimes fastidiousness, as Sanlucar bar, Bar Kakinuma or Omoino ki, stood along this streets.

The Kagirazaka style ramen

The ramen at this Tanaka-ya might have reflected the atmosphere of this place. Light yellow clear soup was made from pork bone soup stock base. The taste of salt was not strong but helped the taste of the soup stock. The soup may have been nicely cooked by the chef of this ramen stand. The noodle was little bit thick, straight. All toppings of the ramen were basic but well selected and nicely cooked. The texture, taste and flavour were very soft touch to our five senses.

The serving style was also lovely. Ramen bowl was placed on a plate.

The name, Chuka Soba (meaning Chinese noodle), will recall us about the traditional soy sauce based, brown soup stock. The concept of Chuka Soba had fitted to this quiet town, Kagurazaka.


16 February 2016

Feel Japanese Blue collar culture, Oden, Marukensuisan (丸健水産 赤羽 北区), Akabane, Kita, Tokyo, Japan

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Fish paste products shop (Nerimono-ya) in local

Akabane is the famous town as the blue-collar. There were a lot of factories along Yamanote line. The blue-collar culture in Tokyo were seen around this area. After works or weekends, the workers gathered at their favourite Izakaya (pubs). Almost all izakaya were standing place. The simple and cheap but human touched Izakaya were gathered around this area.

The Maruken Suisan is very local fish products shop in Akabane. They also had the factory of the fish paste. Fish paste were shaped as Kamaboko, Chikuwa or other ingredients of Oden.
In the showcase, there were huge amout and style of fish paste products.

In chilled winter season, Oden became the most popular products in convenient stores in Japan. Oden was cooked some ingredients as boiled egg, fried fish pastes, kombu, beef tendon, fried tofu or mochi in Dashi soup stock.
large pot for Oden.
In Maruken Suisan, a large pan was placed in front of the shop and there were several high table around the shop. The pan were cooked Oden inside. The smell of Oden, mainly soup stock smell which Japanese people loved, were filled around the streets.
Mochi, Kombu, stamina Age etc.

Enjoying the Oden was one reason to visit this stand. Another reason was drinking hot Sake. The lady staff served hot Sake, warmed in microwave oven, generally sold as Cup Sake. Ichi-gou (unit to measure Sake or rice 180mL) of Sake was filled in glass.
After drinking half of glass, I added the soup stock of Oden into Sake. This style, similar to bullshot, was called as Dashi wari, popular in Akabane.

The Oden was Kanto Style (around Tokyo style). Salty dashi soup stock was including some essence from other ingredients. The warm dish and hot Sake will warm our body in chilled outside.
Jelly from fish essence.

13 February 2016

To eat or not to eat, experience of food and culture is unique in country.

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To eat the meat of venison or pigeons or to hunt foxes were well cultivated custom in European countries. On the other hands, to eat whales or to hunt whales were lupine custom in European countries. In the small islands in Far East, there were the different situations in these customs. Fortunately or unfortunately, I love both customs. In late autumn, I am looking for the restaurant where serve nice dishes of venison or pigeons and Burgundy wine from France. On visiting several favourite restaurants of Japanese foods, Itamae recommend me the nice part of whales which they bring from Tsukiji market.

Mr. Wingfield-Hays was a very un-lucky gentleman. He and his friends might have never seen and tried the best part and spices of whales. As embarrassing, it was the first time when I had really lovely meat of whale at Kiyokawa three years ago. Draining blood from the meat on the whale boats were very important process for the meat not to make “gamey flavour”.


My parents had also an unbalanced diet during traveling around Europa. When we visited to a bistro in Paris, I was very excited to choose pigeon from venison, pigeon or sole on the lists. My mother was as surprised at me as she faced the end of the world. One hundred and fifty years ago, eating four leg animal was prohibited and disliked due to the religious rule of Buddhism. The dish of pigeon was lovely dish I had never had in Japan. The juicy meat and nice flavour of sauce was memorable.

As the BBC journalist, he might have had some duties to write radical articles as Sea Shepard due to commercial reasons, with small amount of experience having meat of whales. As the typical middle couple from Japan, my parents have never taste the gibier as traditional French dishes. These people I described, had huge preoccupation on the ingredients. These ingredients were not prohibited under their religions and their countries laws. They felt just an aversion to eating or knowing how the animal be shoot.

The ingredients which was prohibited under the religions were regarded as importance. The ones which was faced extinction were also thought as importance. According to the Norwegian Fisheries web sites, Minke whales were not damaged species. The rumour data among Itamae in Japan said the number of blue whales landed on the fisherman’s ports were decreasing. These facts show the balance of ecosystem was already broken under the IWC moratorium, There was no scientific epidemiological data of whales on the earth from the countries against whaling in IWC.

All discussions were emotional argument and dichotomy between desirable and undesirable as my mother’s word “feel sick”.

11 February 2016

Mutton hot pot, NanMen ShuanRou, HouHai, Beijing (南門涮肉 后海店, 北京, 中華人民共和国), PRC

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The mutton hot pot was the popular food of Beijing. Beijinger loved this hot pot in winter. The climate of winter in Beijing was very chilled as ears broken off. In the Kampo medicine, the mutton meat has an effect warming the body. The evening was chilled to the bone. The restaurant of mutton hot pot were generally seen also in Taipei. The climate of Taiwan was very comfortable and wet-hot. I had never felt to want to taste mutton hot pot in Taipei.
The mutton hot pot (涮羊肉 shuan yang rou) is similar to Shabu Shabu (thin sliced beef or pork meat dipped to pass through in the hot pot) in Japan. The soup of mutton hot pot was very simple, boiling water with some piece of ginger, cumin, jujube, and other herbs. The soup filled the strange shape pot which had the funnel in the centre and donut shape pot. Under the funnel, the charcoal fire was warming the soup.
The meat of sheep which were cut and divided each part of muscles were served as several different words. Interestingly, each part of muscles has different taste and flavour. I had be surprised at a deep attachment of the Chinese people to their food once more.
The mutton hot pot is self-cooking food. Shuan is meaning to put something into the liquid and pass through, as ShabuShabu in Japan. After Shuan the thin sliced meat, you dipped the cooked meat into the white sesame paste with some raw herbs. The well-cooked meat must be safe but a little bit raw cooked one will have nice taste for customer. The white pink colour is an aim of cooking. The smell, juicy texture will be enjoyable.

 













9 February 2016

Yangrou Chuan, Kaorouji, Beijing (烤肉季 羊肉串 北京 中華人民共和国), PRC

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Sheep is the animal in Eurasian continent. Through the history of Japan, there were few description about sheep as farm animal. Under the Buddhism and Shinto religion, meat eating was taboo in the Japanese society till Meiji era. The custom of breeding sheep were tried after Meiji period from the reason of military demand. The breeding sheep, pig and cattle might not have been adapted to the agriculture of Japan due to the steep mountains on the islands.
In East Asia, Mongolia and Uighur to Manchuria Northern-western part of China were major area of breeding sheep as ingredient and textile. The people of this area had moved around to find the pastureland. In Qing Dynasty (Origin is Manchuria), the custom of breeding sheep were come to the middle of a field in Chinese continent. The people in Asia prefer mutton meat to lamb meat like as the people of Middle East. For the people of North east area in China loved into this custom to eat mutton in winter. The smell and taste of mutton had remind them their each hometown and family.
The Spicy Beijing mutton Skewer (Yangrou Chuan 羊肉串) was the popular street food for Beijinger. Beside the street, the stand were roasting the skewer and selling ones. The smoke from the grill was filled on the street and the spicy smell roasted spice and herb sauce had come to pedestrian.
The Skewer was made of stainless steel. Less than ten pieces of roasted mutton meat were spitted with the steel skewer. The mutton smell and Uighur style herb were nicely matched on the skewer. Tourists who came from other province had also enjoy this skewers as Beijinger.


4 February 2016

Hayashi rice, M&C cafe, Maruzen, Oazo, Marunouchi, Tokyo

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Hayashi raisu (Hayashi rice) is the symbol of the modern Japanese food on the opening of Japan and Meiji era. A lot of Western food were come into Japan from European countries and United States. The custom of eating animal meat were also come into Japan. The Sukiyaki which was cooked thin sliced beef with sweet soy sauce on flat pan, was developed in Meiji era.
There were a lot of “Western food” (Japanese call Yoshoku 洋食) developed only in Japan. Hamburger steak, curry and rice, Ebi furai (fried Shrimp), Korokke (croquette) or Hayashi raisu were major and well known Western style Japanese foods. Each dishes were uniquely evolved from the European original recipe into fitted Japanese tastes. The basic sauce, demi-glace sauce, in Yoshoku were kept in each restaurant or family. A lot of families used the instant food or tinned sauces.
The Hayashi rice were served brown beef sauce and rice on one plate. Interestingly, the Yoshoku dishes were served with some rice in traditional.  The brown sauce of Hayashi rice was including braised sliced onion and beef or pork meat, tomato puree, red wine and demi-glace sauce. I preferred mushrooms as ingredients in Hayashi rice. If you like more formal style in Hayashi rice, the butter rice must be served with sauce.
Hayashi rice in M&C cafe
This Hayashi rice has several histories in the origin. One was come from the Hashed beef with Rice. According to this story, Hashed was corrupted into “Hayashi.” The cooking method was very similar to the Hayashi rice. Hayashi rice must be cooked as more strong flavour and taste of demi-glace sauce. Another one was from the family name who developed this dish. The establisher the book store of Maruzen, named Yuteki Hayashi, were produced the braised beef and some vegetable with demi glass sauce.
The roots of this dish in the cooking method had also two theories. The Hashed beef was already written above. The Gulyas from Hungary was served in the Royal family in Japan. The Gulyas were arranged into the Hayashi rice.
The Hayashi rice in M&C café in Maruzen book store of Marunouchi Oazo was one of the famous dishes of Hayashi rice in Tokyo. The nice demi-glace sauce brown were covered on the plate and the taste of sauce were including the essence of vegetable and beef. Soy sauce might be put to give the sauce a subtle flavour.
 
 The view from the huge window of this cafe was lovely with the commuter trains and bullet trains.
 

2 February 2016

Foie gras and strawberry, Enoteca Laura, Kagurazaka, Shinjuku, Tokyo, Japan

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About the restaurant of Enoteca Laura at Kagurazaka : http://edst23.blogspot.jp/2015/06/enoteca-laura-kagurazaka-tokyo.html
 
Strawberry is shipped to the market in Japan from late December to early April. The strawberry on early phase is for the Christmas cake as the commercial market. From late January, the taste and flavour of strawberry in market are getting better, sweeter and richer.
The strawberry has also lovely matched with white wine including champagne. This corroboration this small red fruits and white wine were giving more flavour and taste each other.
The combination of foie gras and strawberry is one of the best marriage in the foie gras combination. The combi with Hoshigaki (dried persimmons) in SIGNATURE of Mandarin Oriental Tokyo showed the new marriage of foie gras. The texture and condensed sweetness of dried persimmons were well balanced on the dish. This combi with strawberry show Japanese style European dish.
The sautéed Foie gras were cooked as complete European dish. The scattered strawberry were mixed the cooked ones and raw ones. The cooked ones had got sweeter taste, and the raw one had given the flavour on the dish. The texture of both type of strawberries were also contrasts.
The wine with this dish will be the most difficult to discuss. Champagne must be nice as Bollinger or Recoltant blanc de noir. The sweet wine as Sauternes will be musty and show the identity of itself.
I choose I Giusti & Zanza.

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