Archives: Travel Post

A long-established company founded in 1973. They use their specialty pure curry powder and value the taste and warm hospitality from the time of their founding. Beef Kaku-cut Curry 1500 yen, a signboard menu featuring a refreshing pungency, beef Kaku-cut and vegetable curry 1800 yen, grilled cheese keema curry 1300 yen, grilled beef curry 1500 yen, butter chicken curry 1300 yen Chili beef curry 1500 yen using chili is very popular. It also sells other specialty pure curry powder, frozen curry and small bottles of spices.

Large restaurant serving Chinese cuisine with five senses. The homemade Beijing duck on the signboard menu is an extravagant dish that the chef carefully season the book duck purchased by the company and then bake it in a pot. There are also many courses that incorporate this homemade Peking duck. In addition, there are seasonal courses and plans with all-you-can-drink options, and luxurious courses using high-end ingredients such as lobster and shark fins are very popular for entertainment. There are private rooms that can be used for up to 24 people and half-private rooms that can be used for up to 40 people, and each private room is decorated with Chinese crafts.

The shop uses seasonal ingredients, such as seafood and meat directly from the country. It seems that rice and vegetables are also taken directly from the owner-chef's family home and other producers who can see their faces. Based on the basics and traditions of Chinese cuisine, from mapo tofu to shark fin figure-simmering, the menu is made with a free idea, which attracts eyes and tongues and is friendly to the body.

"SADEC TOKYO [Sadek Tokyo]", which opened in Kanda in September 2022, is a restaurant where the Vietnamese chef can eat the main Vietnamese dishes made using Vietnamese ingredients. In South Vietnam, you can also eat "Fu Tiu", which is more major rice noodles than "Four". The hu-tiu, whose noodles are thinner and stronger in size compared to the "pho" of flat-lined noodles, often entangles in the gently flavored tonkotsu soup, which takes four hours to take the snipe-in stock. You can also eat Hootiu without juice and Betnam sandwich "Bin Me".

Renovating an old private house of more than 50 years old in a corner of a tenement. This brasserie boasts a loti bird, which is made by carefully baking whole chickens in a special rotisserie machine. The taste of the body around the bones is exceptional, as well as the fragrance of the skin and the juiciness of the meat. Serve in a sauce combined with bird gravy and homemade capsicum paste.

Akihabara, an old private house restaurant tucked away on a back street in a business district. The 70-year-old retro store makes use of the buildings of the time, both outside and inside, making you feel like you 've slipped back in time. The chef, Seiji Takenaka, was a French chef who used to travel around the world behaving dishes on the luxury cruise ship "Asuka 2". It offers dishes that combine "wa" and "French" using fermentation, aging, and traditional Japanese ingredients on the theme of "time".

Lunch is a Western-style menu with a focus on fries. A mixed fry of 1500 yen with fried shrimp and horse mackerel and cream croquettes of snow crab on one plate is limited to lunch. There is also a variety of wine.

"Sustainable Kitchen Rosy," which has become the centerpiece of the Sustainable restaurant in Tokyo. We are talking about a number of dishes made from organic vegetables that are purchased from contract farmers and do not use pesticides and chemical fertilizers. It also supports vegan cuisine. As well as cooking, the company has made a sustainable commitment to the details of the shop, including using linen made of stainless steel straws and organic cotton, and food textiles dyed with vegetable pigments for staff aprons.

2 years of culture (1805) long-established. The building, which was rebuilt in 1952 after it was burned down in the Great Kanto Earthquake and the Tokyo Air Raid, is a different space where you forget unintentionally that you are in the electric district of Akihabara. The fat-filled puns from Kyushu and Mikawa are soft and soft, and go well with the spicy sauce that has been handed down for many years. All rooms can be relaxed in private rooms, so they are often used for entertainment. A set of 5720 yen and 6600 yen during the day. At night, the course is only 13,200 yen. * All fees are subject to service charges.

A store of exquisite kushikatsu, which is fried with great precision. The vaunted kushikatsu uses selected fresh seafood and vegetables, and is fried with 100% beef fat with a specialty garment developed independently. It features a crisp and light mouthfeel. Always served in the best condition, as the artisans exquisitely adjust the temperature or the frying time. There are also vegetable skewers, which are popular among women, and an unusual dessert skewer made of fried chocolate brownies and sweet potatoes, so you can enjoy the world of skewered cutlets. The inside of the store, where the drums ring when the order comes in, is bustling, and it's perfect for a buddy to get excited. There are also many seats that can be seated comfortably, and up to 30 people can be used together.