Archives: Travel Post

Hamburger and Omurice shop from Fukuoka, which is gaining popularity mainly on SNS, has made its first entry into Tokyo. Not only can you enjoy "Hamburger Omurice" baked on the iron plate in front of you, but once you eat it, you become addicted.

Roast beef specialty shop at Shibuya Station Chika. The signboard menu “Beef Hitsumabushi” is a specialty item that is made up of thick-cut roast beef that is proud of the store in a full box. As the name of "Hitsumabushi", a style that tastes roast beef like a hitsumabushi with medicinal flavors and dashi soup. "Cow & how much Hitsumabushi heavy" where you can enjoy beef and seafood at once is also a featured dish.

A wide range of layers, from female customers to office workers, gather in the shop where the Miyazaki dialect flies. It is reputed to be able to enjoy casual local cuisine using ingredients directly delivered by Miyazaki. "Chicken Nanban", which faithfully recreates the local flavor, is exquisite. With shochu poured in front of you.

"Aging beef" was born from the desire to offer "aged meat" at a reasonable price. "it is an aged wagyu beef yakiniku restaurant that buys one of the Japanese beef Kuroge and cooks all of it, and the Shibuya store opened in December of the first year of Reiwa (2019) as its affiliate. Aged meat is meat that has been dry-aged (dry-aged) for about 30 days by keeping conditions in the ripening compartment under professional control, such as temperature and humidity. As the meat becomes soft and the amino acid increases when it is aged, the umami of Japanese beef with black hair changes to a more fine and rich taste, and when you take a bite, it spreads in your mouth.

In the daytime, the specialty Seiko-don was introduced many times on TV. Eggs are specialty eggs from Ibaraki Iwai. With the taste of toro while loosening the remaining yolks. In the evening, domestically produced chicken gala is cooked for more than 7 hours, and it is an exquisite dish that you want to taste the soup and enjoy with plenty of umami, shime champon noodles.

A two-minute walk from Shinsen Station, a hideaway hoisin restaurant. There is a counter and table seating, making it easy for one person or group to visit. Fish dishes using fresh fish purchased from a fresh fish shop are offered every morning. For lunch, there are four kinds of seafood bowls and two kinds of fish set meals. There are three popular menus: "Kaishin Shio Yukke-don", "Pirishin Kaishin-don", and "Uebaneba-don".

A dining bar directly managed by a fish shop at the west exit of Shibuya Station. The lunch-time limited menu "Ochoko Don (Mini Kaishinidon)", which uses "Ochoko" about 7cm in diameter, is particularly popular. "Ochoko bowl lunch" is a style to choose from 6, 8 and 10 species. Because it is made of seasonal ingredients, the contents of the chocolate bowl are all seasonal. Counter seats, sofa seats and terrace seats are also available.

Tuna food specialty "OH! TORO KITCHEN ". By having a long-established tuna wholesaler in Toyosu as a subsidiary, the company is offering a reasonable amount of fresh tuna. The dishes that make use of various parts, including rare parts, are exquisite.

One shabu shabu specialty store. We freely select meat and vegetables one by one, and realize the fast food of shabu-shabu to be enjoyed in a la carte manner. You can taste the specialty meat, including "aged Japanese beef", as well as the original stock pork "multi-flavored pork" and "national beef ribs". Size expansion is three stages of S, M, L.

A sukiyaki specialty store that uses a cast-iron pan for one person to develop a Kansai-style "bake sukiyaki". The ingredients are meat-only. A style of savoring the curated Japanese beef with a simple flavor of sugar and soy sauce. The menu is of three types: "sukiyaki set" (meat volume about 60g), "Tokugami sukiyaki set" (meat volume about 100g), and "minami sukiyaki set" (meat volume about 150g). The performance of baking in front of the eyes is also one of the popular.