Archives: Travel Post

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.

The shop boasts a yakitori that is mainly made of salt-yaki that brings out the umami of the ingredients. A craftsman carefully skewers a selection of chicken, centering on the hitachi chicken, one of the three largest chickens in Japan, and then succulently and braised with Bushong charcoal. The yakitori, which is savourly and carefully baked, has plenty of gravy and umami trapped in it, and the craftsmanship glows. The menu, which uses seasonal ingredients, includes "Chilled Tomato", an amera tomato from Shizuoka Prefecture, and "Mangenji Chili Skewers" from Kyoto Prefecture. "Nagoya Cochin Atsuyaki Egg" using fresh eggs from Nagoya Cochin is also recommended.

Rich umami and firm chewy. A restaurant where you can enjoy the sweetness and taste of the meat as much as you can bite it. In addition, Tang Tang using domestic chicken, and Chicken Tang, a specialty of Nagoya using Sang-wa special sauce. You can also buy a yakinori or a lunch box unique to a specialty chicken shop.

A restaurant specializing in sea urchin dishes where you can fully taste authentic sea urchins. Based on the concept of "an accessible bar that can be enjoyed casually and stylishly", you can enjoy lunch and dinner and special moments for each scene. Among the menu, the recommendation is "Today's Selected Three Seas of Urchin", which is examined from Japan and abroad, where three of the most delicious sea urchins can be eaten at that time of year, 2640 yen. "The sea urchin and how much luxury clay pot rice" is 2640 yen per serving (order is 2 servings ~), which is an exceptional taste of rice with sea urchin and how much umami.

There is a main store in Ebisu, and Roppongi has a modern Japanese atmosphere with a stylish design. The style of displaying the story case on the wall behind the counter is also novel. There are special items unique to Edomae, such as boiled clams, red mussels, and octopus. Among them, conger and Kohada are proud stories. We also pay attention to the harmony between fish and vegetables, and wine and champagne are prepared to go with sashimi and sushi.

The ultimate Edomae sushi "Sukiyabashi Jiro" Jiro Ono's second son, Takashi Ono's shop. Shiraki's neta box contains the top seeds of the season. Sushi is offered to tailoring the course, considering the taste and temperature of the neta. We also accept orders for sashimi.

In the Japanese cuisine "Hinokizaka", you can value the characteristics of the ingredients of the four seasons and enjoy the essence of Japanese cuisine cultivated in history and tradition. The ingredients are not limited to a specific location, and the best items are purchased from all over the country at that time, and the best Japanese dishes are served according to the season throughout the year. The inside of the shop, which creates a fusion of Japanese tradition and modern, is divided into four areas: kaiseki and sushi, tengura and teppanyaki, with three counters of sushi, tengura and teppanyaki, a six-seat chef's table, and "Kuromatsu-an", which houses a venerable Gifu old private house, four private rooms are available, including semi-private rooms.

A creative Japanese restaurant with an adult atmosphere where cobblestones are greeted and relaxed. The view of Azabu Juban from the window. A variety of Japanese dishes that make use of carefully selected ingredients, including vegetables that vegetable sommeliers choose. "Beef tongue shabu shabu" and "Iberico pork tororo shabu shabu", which were featured in the media, are worth eating once.

The MIXX Bar & Lounge, a place where people gather, meet and resonate with views that symbolize the international city of Tokyo. You can enjoy sophisticated and original cocktails with contemporary tapas.