Eat, Drink, Sleep @Tokyo, Now in Nagasaki

The casual and reasonable Chinese restaurant in Kagurazaka serving Fried rice (炒飯 チャーハン)

It was the very hot evening after typhoon has gone through the island of Japan. The hotness in the ground kept the air hot and wet. I have gotten off the metro at Kagurazaka Station to find the restaurant to have supper. After getting to the ground floor, I reminded the small Chinese restaurant near the station, Ryuhou. I stood behind the Yarai exit and turned left and left again on the first corner at the bookshop. I found the yellow eaves sign with “Lamen 龍朋.” This Japanese style Chinese restaurant, like Ramen shop, was famous as the restaurant serving one of the most delicious Fried rice in Tokyo.



 
rewrite 28th June,
first 2nd, June, 2015

 The Classical New York Style Burger at Shinjuku, Tokyo

The Kagurazaka area is known as Petit Paris in Tokyo. On the lower Kagurazaka main street, middle of the hill, you can find boulangerie and café facility of Paul. The interior was motive on the 19th century France. The wood table and chair set was placed as the café in Paris. In the kitchen, some craftsman were kneading bread dough or watching in the oven.

Interior

"To shake, to serve". Bar located on the upper Kagurazaka, proudly very nice location.

The Gimlet in Bar Kakinuma had already described.

This bar, Bar Kakinuma is my favourite bar in Tokyo.
The bartender, name was Mr. Kakunuma was 30s, and one of the best young barman of who I know. He had very nice carrier of the Barman and service, once he have been in luxury hotel as the barman. He had very huge knowledge and technique to serve the cocktail and other beverage. He also knew the whiskeys, rums, tequila or sherry in the world. He usually serves the very classical style cocktails and is good at making the dry ones.
The bar has the various hard liquors like rums, sherries, tequilas and brandies. The barman selected very nice beverages for customers. If you like to stay with your friends to talk over the glasses, they have very lovely personal corner.

I hope you will use to have aperitif before supper and have some cigar and drinks after dinner, which I love how to use this bar. There are a lot of nice restaurant or bistro in upper Kagurazaka from Italian or French to Japanese. You will have very lovely evening with this bar.

The familiar Soba noodle restaurant for normal Japanese.

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.
The braised canard were very nice with the Sake. The juicy meat has suited with the sweet tasted from Sake.
The final is, Japanese call Shime (しめ),  is Soba noodle. I had ordered the 100% Soba noodle as my favourite.
2-12-16 Suido, Bunkyo  03-3941-2675 11:00～15:30/17:00～21:00
Monday to Wednesday, Friday to Sunday

The Edo style Unaju in Edogawa-bashi




 
 
 

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 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 Italian but very Japanese flavour dishes.

This Italian bistro is located near the shrine Akagi in upper Kagurazaka. They have just eight tables in the hall. The friendly three staffs will welcome you.
They cook the dishes from Japanese food. The seafood were come from Noto, Ishikawa and the meat, they served jibies(wild game) in winter season, were come from all over Japan. The canal was come from Kagoshima, the dear was come from Hokkaido and the beef was come from Iwate. The vegetable were  come from Kamakura. The dishes were served with Japanese seasonal ingredients.
The Pasta and risotto are also nice. The rice keep a little bit hard in rice core. The sauce was wonderful with the essence of shrimp.The shell of shrimp was grilled till given crispy. The flavour, sweetness and texture of the shrimp will be satisfied with your sense.
They present the a la carte on the black board in Japanese.  But the floor staff may be able to speak in intermediate Italian. He will coordinate the course for you(Usually Japanese like to share and change the course on the table.)
In the early summer season, the fish named Isaki or striped pigfish was lovely. Some chef called this kind of fish as the black fish. The skin of Isaki is black. The flavour was very nice like Islay malt smokiness and seashore smell. The meat was very sweet and juicy. The grilled Isaki with sea salt and Somen noodle (vermicelli) were a common feature of my family in the early summer time in my childhood.

“Tell me at which bar and what you drink and I will tell you what you are.”


 To drink to be satisfied himself or herself is very difficult; to drink to be drunk will be easy.








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