Category Archives: FOOD

Dining Diary – Banh Mi Sandwich: Suidobashi

Source: bento.com

This is the second outlet of the excellent Takadanobaba sandwich shop, and unlike the original branch, this one has indoor counter seating as well as a few chairs out on the sidewalk. Sandwiches are Y550-650, and come in ten varieties, including ham and pate, ham and liver paste, shrimp-avocado and chicken curry.

There’s a vending machine ticket system, where you order via the machine but keep your ticket and wait for your number to be called. You can customize your order to the extent that you can omit or include cilantro, chili sauce, mayonnaise and butter from each sandwich. Half-size sandwiches are also available. …continue reading

    

Mitsufuji: Michelin Guide Ramen in Jiyugaoka

Source: 5amramen.com
Mitsufuji Ramen in Jiyugaoka - Shoyu

For ramen in Jiyugaoka, Chukasoba Mitsufuji is a gem. Featured in Michelin’s Bib Gourmand Guide, their ramen spectacularly features ingredients from all corners of Japan.

Delicate Shoyu Ramen

Their trademark shoyu ramen is elegant-looking, with a delicate flavor to match.

Shoyu Ramen with Egg: ¥1,000

The Yamaroku (Kagawa area) shoyu modestly imparts a sweetness to the broth. But there’s just enough fattiness from the Daisen chicken to make that broth stick to your lips.

Eggs from Chiba (free range chickens)

Furthermore, the broth includes high-quality Rashu (Hokkaido) kelp, which adds to the umami.

Lighter Shio Ramen

In the shio ramen, they maintain the theme of using ingredients from all over Japan. The sea salt is from down south – Tsushima, Nagasaki.

Mitsufuji Ramen in Jiyugaoka - Shio
Shio Ramen with Egg: ¥1,000

The lighter shio base allows you to appreciate the flavored layers a bit more. In either of the ramen, flat noodles made from Iwate wheat gently soak up the broth.

Mitsufuji Ramen in Jiyugaoka - Noodles

Flavor Bomb – Spicy Miso Ramen

To complete the ramen trifecta, they offer a spicy miso ramen. This unique ramen packs a stronger flavor punch.

Mitsufuji Ramen in Jiyugaoka - Miso
Spicy Miso Ramen: ¥1,300

Kyoto white miso, homemade raiyu chili oil and gold sesame meet the chicken-based broth. The taste is both sweet and creamy. Also, there’s a crisp freshness from bok choy and okra toppings.

My personal favorite is the shoyu ramen. To …continue reading

    

5 Unique Experiences in Tokyo

MORI Building DIGITAL ART MUSEUM – teamLab Borderless

Tokyo, Japan’s modern capital has many highlights from the ancient Sensoji Temple in Asakusa to the nightlife of Shinjuku. Tokyo pretty much has it all and is a city like no other on the planet.

If you are looking for something a little bit different from the norm and a totally unique experience, check out these 5 unique experiences in Tokyo.

MORI Building DIGITAL ART MUSEUM – teamLab Borderless

One of the most popular and unique museums in Tokyo is the MORI Building DIGITAL ART MUSEUM – teamLab Borderless. This futuristic digital art museum in the Odaiba area of Tokyo is a world of artwork without boundaries that will stimulate all of your five senses. Wander around and experience art moving out of rooms as well as a chance to interact and communicate with the art in a three-dimensional 10,000 square meter world.

Official Website

MORI Building DIGITAL ART MUSEUM | Photo by rabbit_akra on flickr

Robot Restaurant

Japan is known around the world for its robot technology and now you can experience it first-hand at the Robot Restaurant in the Kabukicho district of Shinjuku. One of the top tourists attractions in Tokyo, it is one of the wildest and craziest shows on the planet. Be prepared for your eyes and ears to be bombarded with laser lights, noise and kitsch. Enjoy a bento-box meal while you watch the fun-filled show, which includes fembots, robot fights, dinosaurs and sexy dancers.

Official Website

Robot Restaurant
Fembots at the Robot Restaurant in Shinjuku | Photo by Cory Doctorow on Wikimedia Commons

Join a Cooking Class

Tokyo has more Michelin Stars than any other city in the world with some …continue reading

    

Tokyo’s Top Vegetarian and Vegan Restaurants

Source: Tokyo Cheapo

From vegan junkfood to vegetarian versions of traditional Japanese sets, Tokyo has a growing scene of animal-free restaurants.
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If you know anything about Japan, you’ll know that it isn’t really a country that’s well suited to vegetarian and vegan diets. While they have amazing vegetables and a strong focus on seasonal food, the propensity for sliding in a little ham or adding in some fish stock is killer for those looking to, well, not kill anything.
For some more guidance on dashi (that ubiquitous fish stock) and how to avoid eating meat/fish/dairy in Japan, check out our 5-step guide to being vegan and veggie. It has everything from kanji to apps to some cultural background on why things work a little differe

The post Tokyo’s Top Vegetarian and Vegan Restaurants appeared first on Tokyo Cheapo.

…continue reading

    

Stay Warm With This Delicious and Healthy Nabe Recipe

Source: Gaijin Pot
veggies-1

If you’re like me and you live in an old style Japanese house (once referred to as structurally similar to a portacabin by my Dad), you’ll know how hard it is to keep warm in the winter months. For me, the three best ways to warm up are: to have a long hot bath, to cradle a hot water bottle and to eat Nabe.

Tounyuu Nabe is a soy milk hotpot; it’s healthy, nutritious and a delicious winter dish, which you can make at home quickly and easily. I was lucky enough to first try it in an authentic manner at a close Japanese friends’ of mine Ryokanesque style house in Chiba.

I was so impressed by the delicate taste that I thought I’d give it a go. It’s pretty straightforward to make with the added bonus of being healthy.

Ingredients you need are:

  • 500ml soy milk

  • 500ml water

  • 1tsp dashi (fish stock)

  • 1tsp sake

  • salt
  • 
1tsp Asian chicken stock
  • 2tsp soy sauce
  • 
1-2 packs of tori dango (chicken balls)
  • Mushrooms, carrots, leeks, hakusai (Chinese cabbage)
  • 1 pack of tofu
1 pack of abura (aged tofu)
  • Ponzu for dipping

Step 1

Cut the vegetables, aburu and tofu into bite sized pieces. Then set aside.

Step 2

In a cooking pot heat 500ml soy milk on a …continue reading