Archives: Travel Post

A Thai curry specialty shop by the owner and husband; 900 yen for country curry without coconut milk.

Chef Kaneda is good at processed meat using pork, beef, venison, and boar. Various attempts have been made to match the personality of meat, such as salami, salami and salting. 2,000 yen of homemade processed meat, I want to taste it with a natural wine that has 2,000 bottles.

In the cellar, there are more than 200 kinds of Italian wines, and in addition to five glasses of red and white, one type of each is prepared as a daily special wine. As for the dishes to match the wine, the daily menu incorporating seasonal dishes can be widely used according to the scene.

A sister store of "Il Lupone" pizzeria Nakameguro, one of the best in Tokyo. "We don't do anything special," said owner chef Inoue, whose recipes and techniques are true to the basics, from aging dough to baking dough kneading with Neapolitan powder to managing wood kilns. I want to taste the freshly made pizza in the Neapolitan style while adding the aurio piccante as I like.

It is a small wine bar in a corner of a residential area, but many customers visit every day. Surrounded by antique wooden furniture, you can relax and enjoy the cuisine a la carte and unpretentious, focusing on French bistro cuisine. 90% of wine is natural wine from France. It is a natural brew of naturally cultivated grapes, and is a wine that is attracting attention now for its depth and plump taste.

It is an at-home wine stand where you can fully enjoy freshly baked bread made from selected materials, along with French natural wines and small French-based dishes, all kinds of breads that can be baked at a bakery just a short walk away for an all-you-can-eat 330 yen.

"Senmochi stand" by a long-established sento shop founded in the Edo period, which is easy to stop at. Here you can not only buy sento, but also enjoy sweets. The best choice is "Cream Anmitsu", which has a cute retro and pop hue. I want to taste it with matcha by all means.

Okusawa's cafe where you can feel free to have kudzu that has few opportunities to taste in everyday life. Freshly made kutsumochi and kudsukiri are served with the original and non-additive kinako powder. It is also recommended to have kuzu as a drink without using a spoon or chopsticks. All menus use materials that stick to natural cultivation and no additives, and the delicious Japanese sweets are attractive for the body.

A patisserie at Yutenji Temple, where "salt cheesecake" is popular when it goes with sake, and there are also 10-16 kinds of sweets made from seasonal fruits and natural ingredients, which are popular among locals.

A shop specializing in glass desserts with skillful use of fruit. One of the standard menus, "Strawberry and Champagne Charlotte" 4400 yen, and "Tamba black bean Mont Blanc, revised" Mont Fuji "tailored by the second cup, 2420 yen, etc. Abundant dessert with a finish like a work of art. Also pay attention to the shop shop full of the world view of the shopkeeper filled with specialty instruments and antique furniture.