Archives: Travel Post

A buffet boasting full-scale cuisine and an extensive selection of Japanese, Western and Chinese chefs. Juicy roast beef is recommended at low temperatures. You can enjoy a cake set and a café at tea time, and a bar at night.

A popular restaurant in Ikebukuro where hamburger lovers go. The shop's handmade patties enjoy the original taste of meat, as if eating a steak. The recommendation is a dinner-limited burger with homemade bacon, which is likely to be the main one on its own. It is also very compatible with a variety of beers, and it is recommended when you want to drink it alone.

A restaurant of a single family that is close to JR Ikebukuro Station and has a calm atmosphere. Tempura offers course dishes that incorporate Western food into Japanese food. The bréze of the proud cheek meat is soft, as if the meat that has been simmered over time melts in the mouth. The beauty and taste of the sauce are brought by the wine, and the taste that can be achieved only because the store owner who runs the store as the second generation has been doing training in the United States and France. Mariage with wine is also recommended, and there are also sake and shochu that go well with the dishes. Dinner is limited to 2-3 pairs per day. Lunch ends as soon as the rice runs out.

A specialty store of Isemawa udon, opened by an owner from Gunma, Kiryu, who wants to spread local local udon noodles. The super wide-width of over 10cm is excellent impact. The sticky texture, the strength of the consistency, and the slick and slick of the throat also increase the degree of affability. It is also a nice point to enjoy a variety of styles such as kake, gravy, bukkake, zaru, and kamatama soy sauce. You can choose the type of noodles from "Imokawa Udon (with plus charge)", regular "Udon", and "Imokawa Udon & Udon no Aisari".

A small shop with six seats where you can taste the home cooking of a Taiwanese-born mom. Popular are photogenic colorful dumplings made of vegetable-kneaded skin. In addition, the original dumplings of the shop are good for the health-conscious body, and the contents are various. It is said that various herbal medicines are mixed without using food additives, and the oil also uses olive oil. In addition, you can enjoy handmade and additive-free Taiwanese food, from the sweet and spicy rice rice and the highly effective medicinal soup. There is also a plain food dumplings.

A specialty chicken shop with a reputation for rich soup reminiscent of potage. Chicken and vegetables are stewed for 7 hours, and they are very popular with women, especially with plenty of collagen. Chicken char siu and chicken rags are glued, and it's just a cup of chicken. White chicken ramen 840 yen, red chicken ramen 890 yen, Tsukemen (Pu) 850 yen, (Medium) 900 yen, (Large) 950 yen, (Special) 1000 yen.

The ramen is based on miso and miso tsukemen, and repeat customers in thick soup.

A ramen that boasts freshly cooked tonkoku soup. There is no smell that can only be tasted freshly cooked, and the taste and sweetness of pork bones is characterized by a refreshing richness by making a soup that has been boiled and emulsified for a long time, and it is very well received by female customers. The main toro special noodles are a soup in which raw meat for char siu is added to freshly cooked soup, and the concentration of the braised umami is increased to the extent that it melts. The kakuni-style char siu served in the noodles has a wide range of carefully selected flavors of pork.

The Minami Ikebukuro store, which was directly managed by the original "Higashi-Ikebukuro Daishōken Honten", which is popular for tsukemen. The medium-sized, mochi-made homemade noodles that are made every day add sweetness as they are chewed. The sour taste of sweet vinegar and the spicy taste of the pepper are moderately effective. On weekdays, there is free service until Nakamori, and there is also a small size that is well received by children and women. Rare limited menu can not be missed.

The shop, the birthplace of the specialty Morisoba, the origin of the tsukemen. Under the predecessor Kazuo Yamagishi, the old-fashioned taste and formula were inherited by the second-generation owner Toshihiko Iino. Homemade medium-sized noodles with a sticky texture and a secret soup to be prepared every morning without any effort. Homemade char siu and menma are also famous supporting characters that maintain a balance of taste.