Archives: Travel Post

Gluten-free Tea's Kitchen is the first gluten-free restaurant in Asia from The Gluten-free Insolance Group. Compatible with food diversification such as vegetarian, vegan, and pescatarian. In addition, in the case of allergies such as eggs, dairy products, nuts, and no soybeans other than gluten allergies, they are as much as possible.

A Japanese-style Western-style restaurant served by a chef of French cuisine. Recommended for omelet rice 1980 yen. A dish of fluffy soft-boiled omelette and a boasted demi-glass is popular for its nostalgic taste.

The restaurant has a high-protein, low-calorie and healthy menu. The number of menus recommended for dieters is all delicious and popular among dieters.

A super steakhouse that snarls a foodie in Roppongi. The main store is Wolfgang Steak House in Manhattan, New York. Wolfgang Zwinner, who has been active in the prestigious steakhouse for more than 40 years, was founded independently in 2004. This is the first Roppongi store in Japan. Classic and elegant, the large-store steak is a super-sized steak that stocked only "prime-grade" beef, certified as superlative quality by the American Department of Agriculture rating, and was dry-aged for 28 days in a dedicated aging depot.

A long-established store that has been around 200 years in existence. It is said that there are no foodies who do not know the natural eels of Noda Iwa, and it is also ranked in the top number of foodies issued in 1876. The price is 3700 to 8200 yen. Kabayaki is 5300 to 8200 yen. Shirayaki 3000 yen. The 9400 yen course is also popular. Natural eels are used from the second half of April to the second half of November, and cultured eels are used throughout the year. In addition, a shop where you can taste 2900 yen and 5300 yen for course dishes. Separate service fee of 10% is required.

Delicious tempura and pleasant time served.

"Yutchan", a very popular cold noodle shop in Hawaii, made its first landing in Japan. The signboard menu is Kuzu Noodles. Despite the impact of black noodles, the soup frozen in the form of sorbet is also unusual. In addition, if you like yakiniku, there is no stranger to it, you can buy fine meat from "Yoshizawa Livestock", and the head chef, who trained at the famous yakiniku restaurant "Shimizu" at Todo Station on the Tokyu Meguro Line, wields his arms. The interior of the store is also fashionable, and there are many women. Multiple private rooms are also available.

You can enjoy rare domestic sheep meat, as well as Genghis Khan from Australia and French sheep. People at the shop carefully bake various domestic sheep meat from 3300 yen to 2420 yen from Australia. Sheep curry 770 yen with plenty of lamb is also a popular menu.

A yakiniku restaurant near Azabujuban Station. There is a menu full of originality, such as thin slices of sirloin with a special sauce and egg yolk, and a Wagyu beef hamburger with no tie at all. Because I buy a female Japanese beef, it's fun to be able to meet the hard-to-see sites at ordinary yakiniku restaurants. There are two kinds of courses, 9800 yen and 12,000 yen.

A branch of a full-scale yakiniku restaurant, "Gaishusou", which was founded in 1977. Popular are the teppanyaki made of bulgogi and the grilled udon made from the gravy, which was created by the master, Yozo Sakurai at the end of his single training in Korea. Slightly sliced wagyu beef ribs (bulgogi) seasoned with a special sweet and spicy sauce are baked in a special iron pot so that they are not charred, and then rolled in sunny lettuce with Chinese cabbage kimchi and eaten. The grilled udon noodles made with the gravy left in the pot are also delicious. We also recommend pickled crab soy sauce (kejang), which is made by marinated crab in a special sauce-based sauce, and thick-cut and well-seasoned kametan salt.