Archives: Travel Post

A pancake specialty store located in Musashi Kosugi. Pancakes baked in a copper plate and then baked twice in the oven have a fluffy texture like no other. You can taste standard fluffy melting three-star pancakes for 1375 yen and seasonal pancakes using seasonal ingredients. In good weather, it is also recommended to eat at the terrace seat.

A small curry shop at Odakyu Shin-Yurigaoka Station where you can line up. Two types of curry are European-style beef curry, which is stewed for three days, and herbal curry, which is made by stewing 36 kinds of homemade herbs and 12 kinds of fresh vegetables. Both use no oil, and although they have an apparent volume, they can be eaten smoothly. Besides curry, there is a small door on the side of the shop. It is said that "a wish will come true if you go through the door while muttering a wish in your chest," and there are many photos of people whose wishes have come true in the store.

The chiffon cake shop ''kahon'', which has a shop in Azamino, Yokohama, is a shaved ice and chiffon cake shop ''Hirin. It was reopened as" kahon "in May of Reiwa 5 (2023). All shaved ice syrup is handmade in the shop. It is a seasonal fruit that is purchased directly from a contract farmer in Odawara. There are always about 10 kinds of shaved ice with unique flavors that make use of the taste of the ingredients.

Modern Italian restaurant with good quality Kanagawa ingredients full of seasonality. Owner chef Masahito Koga, who grew up in Milan, Italy between the ages of 3 and 12 and loved Italian cuisine from a young age. "The thought of" happiness in a limited life. "it is a powerful material because it is a limited ingredient that is“ only in that place at that time ”, and because it takes a long time to spend time, the“ material ”replaces the“ cooking ”that resonates with the heart, I make a restaurant because I believe that I can be“ happy ”because I can spend the same space with such a dish and someone I can appreciate in a limited encounter.” at that time, Modern Italian, which can only be tasted at the place, cooks a selection of meat and fish, mainly vegetables and fruits. The wine suggests a combination of Italian wine and Japanese wine. The drink also has a commitment to taste, such as homemade bread, original blended coffee roasted in a roaster in Yokohama, Japanese tea leaves, and tea.

It offers a casual French that is friendly to the body, with a commitment to safety and security based on the local consumption of Yokohama. Vegetables are fresh, mainly from local contract farmers, and fish and shellfish are direct from those near Miura. Homemade bread is prepared only with domestic wheat. For such oils as dressing, use grape seed oil with zero cholesterol. The dish is ingenious and has a gentle taste that skillfully incorporates the essence of the Japanese style, such as soy sauce and miso, and fits the mouth of the Japanese. In order to enjoy the delicate taste of seasonal vegetables and enjoy the dialogue with vegetables, they are all handmade without using ready-made condiments.

In 1954, the predecessor opened its doors against sailors calling at Yokohama. The style of the 50 s remains as it is, such as the heavy interior and the jukebox where you can listen to famous songs of the 50 s. Cash-on-delivery that pays for each order, from 770 yen for cocktails, whiskey and wine. From the window, you can see the night view of the MM21 area over the sea.

The top floor of the Shin-Yokohama Prince Hotel, a bar lounge about 150m above the ground, with night views of the Bay Bridge to the south on a clear day and Shinjuku skyscrapers and the Sky Tree to the east. It serves original cocktails of the Shin-Yokohama Prince Hotel tailored to the season.

A pub that boasts a healthy tempura. In addition to tempura, there is also a well-cooked oden and one-dish menu. At the happy hour at 17-19 o'clock every day, there is also a service that can cost 30 yen, no matter how many cups of lemon sour or highball.

It was founded in 1958. The original red-hot to miso ramen 930 yen blended with various miso is a specialty. The super-thick small noodles are hand-picked noodles. The point is to eat "Karamiso", which is placed in the center, while adjusting the melting spiciness little by little.

In 2001, "Todo" was born with the project "Shin-Gochi Ramen Shosei Project" to propose a new ramen in an area without local ramen. Fifteen years after his birth, he evolved while being nurtured in his local Okinawa, and was restored to the Shin-Yokohama Ramen Museum. Ramen is a simple but rich salt ramen that makes use of Okinawan ingredients.