Archives: Travel Post

Founded in 1965 as a shop for beef meal, cutlet and curry. At the request of students, the cutlet mix was born as beef meal and cutlet and curry. Not only male students, but also girls.

Onigiri-ya Kawashima, which is located right next to Waseda University, is always filled with more than 30 kinds of rice balls, topped with cheese or butter according to your taste, and you can enjoy endless combinations depending on your idea.

The Soba and Tempura store founded in 1919. The boasted buckwheat noodles were launched with a selection of buckwheat flour. It was also a familiar shop of writer Yukio Mishima, and was also used to hold a meeting of the shield party. There is also a reputation for rice bowls such as katsudon.

A buckwheat shop where you can always enjoy freshly beaten to beat the morning and evening soba noodles; a unique flavor that spreads the aroma and sweetness in the mouth by mixing the rough-ground fruit; and a counter seat is set up to serve fresh boiled quickly.

Located in the back alley of Iidabashi Ushigome Kagurazaka, Ichigen Ike Iku-Ike offers seasonal dishes that express the color and flavor of the four seasons, with the main "shenashi udon" punched by a cook every morning. I would like to feel free to enjoy the homemade shredded udon noodles, along with a variety of tempura, duck, raw seaweed, and other Japanese dishes that can be prepared by hand by artisans using seasonal ingredients. In the store where the atmosphere of Japanese is drifting, it is possible to rent a room for 4 people. It is perfect for banquets, girls' associations, farewell parties and meals with close people.

A delicate Chinese restaurant created by the masters of Kagurazaka. The dining space is a spacious, black-painted crowded space. The half-size menu composition, which is designed to ensure that female customers are satisfied, is a variety of dishes that are far from the "greasy" unique to Chinese. Not only the taste, but also the ingredients and cooking methods carefully selected, the production of dishes and arrangements used, and the fine-grained service to create a rich time. The specialty "Kagurazaka Kōbaku" is a soup that is cooked for two full days to complete. The harmony is exquisite, with a thin, supple skin and a rich soup and ingredients that overflows.

The popular Sichuan noodles 1540 yen are without juice and mix the ingredients, sauce and noodles well before eating. The scent is increased in the technique of making homemade condiments, including chili oil. The rich aroma tickles your nose and does not stop when you start eating. You can taste both the course and the single item.

Honba Sichuan restaurant in a modern guise. Not only Mapo tofu and no-soup noodles, but also Sichuan Duck 2800 yen. Boiled roasted duck meat dipped in a signature soup. Soup made for half a day using about 20 kinds of Sichuan spices has a deep taste.

"Meat man" has been loved in the city of Kagurazaka since its inception. Plenty of gravy in the skin of the mochi. Let's enjoy the taste of the main store, which you can only taste without coming to Kagurazaka.

The Mediterranean bar in the back alley of Kagurazaka. They offer carefully prepared dishes using fresh ingredients purchased from Hakodate and Toyosu every day with a variety of herbs and spices. In particular, seasonal fish and shellfish are purchased directly from Kawamura Fisheries in Hakodate, and are used in many dishes such as bouillabaisse and carpaccio, as well as "squid and squid ahijo" and "spicy shrimp ahijo". Drinks can be selected from a la carte according to the budget of the day, or a course with all-you-can drink from 5500 yen. On the anniversary, a chef-made dessert plate is offered for 1650 yen.