Clam ramen isn’t as common as you’d think. Ramen Ichiro (らーめん一郎) in Ginza though does a fine job with theirs though. Generous portions at reasonable prices!
Ichiro makes proper use of shijimi clams. These are freshwater clams. Compared to asari (sea) clams, they have an earthier flavor and are much smaller.
Ichiro’s standard ramen is with a shoyu seasoning. It has a tangy flavor, with help from chicken and fish in the broth. However, it are the clams that provide the most powerful aftertaste.
All toppings only costs ¥980. This includes three slices of deliciously hammy chashu pork, and ample amounts of negi, menma, and komatsuna. We mustn’t forget the egg and seaweed. The seaweed is a potent reminder that this bowl is inspired by the sea.
The noodles are higher in water content and are fairly thick. Ichiro has some other ramen options – shio ramen, tsukemen, and even a ramen that packs more clams in the broth (no. 4 on the vending machine). I normally get the shoyu though.
Basement Ramen in Ginza
Beneath the shiny surface of ritzy Ginza lies Ramen Ichiro. You’ll find them in the basement of an indistinct building and …continue reading
With 250 seats, this is one of the biggest craft-beer bars we’ve been to in Japan, and the spacious outdoor terrace is a convivial gathering spot when the weather is nice. They pour a selection of twenty beers on tap, roughly divided between local Kanagawa breweries and out-of-towners. Hitachino Nest’s very drinkable Nipponia beer is on the regular taplist, as are Sierra Nevada Pale Ale and Stone IPA.
For even greater variety they also carry thirty-one craft beers by the bottle, while non-beer-drinkers can opt for budget-friendly wines, cocktails or craft sodas. Draft beers start at Y930 for pints (414ml) and Y780 for medium-size glasses (275ml), with discounts on some beers during Happy Hour, which runs until 7pm. Wines start at Y2,800 a bottle, and artisanal sodas are Y880 each.
Gather’s food menu features grilled-meat platters, charcuterie assortments, and small side dishes like seafood ajillo. We enjoyed some very good grilled pork and chicken, and the garlic and chipotle-infused BBQ-style dips livened them up quite a bit. Our grilled beef was less successful though, and the fries with cheese and meat sauce would have been better received if they hadn’t been advertised as chili fries, which they weren’t.
On average though, the food menu here is much better than the fare at most craft-beer bars, and the beer selection is better than at most casual restaurants, while the spacious setting makes it a nice spot for a group get-together. Budget around Y3,000-4,000 for food and drink at dinnertime, or Y1,000 at lunchtime. …continue reading
The popular Danish craft-beer brewery has opened a second Tokyo branch, located in the craft-beer haven of Kanda. They serve burgers on the first floor, while the bar area, with a dozen taps, is up a very narrow staircase (almost a ladder, really) on the second floor. …continue reading
Original Isan dishes from northeastern Thailand are the specialty at this very international Thai restaurant (they have branches in New York, Beijing and Ho Chi Minh City as well as Tokyo). Squeezed into the bustling Toranomon Yokocho complex, this is essentially a mini-branch of the restaurant, serving a couple dozen representative dishes from the larger menu at their Yoyogi branch.
While there are a few items that will be very familiar to Tokyo Thai restaurant-goers, (Tom Yum soup, Massaman curry), the focus is mostly on original versions of Isan dishes like Tom Saap Kra Dook Aon (spicy Isan pork-cartilage soup), Nam Tok Moo (spicy grilled-pork salad with roast minced rice), Pad Pak Boong (stir-fried morning glory) and a couple of different kinds of Isan sausage. Ingredients are fresh-tasting and spicy salads pack a punch.
They serve four different variations of the shop’s namesake spicy papaya salad – fewer than the Yoyogi branch’s eight types, but still impressive. White and black sticky rice and boiled rice noodles are refreshing alternatives to the usual jasmine rice, which is also available. Despite its small size, the menu is fairly varied, and it’s worth exploring to find your own favorites.
Drinks include Singha beer on draft and house wine by the glass from Y450. You can also pick up a bottle from the wine cellar of the nearby Hand Picking Wine bar to drink here. Budget around Y3,000 for food and drink at dinnertime, and Y1,000 for lunch. A limited take-out menu is available. …continue reading
Source: 世論 What Japan Thinks
I’m not a fan of sugary fizzy drinks, so this list from goo Ranking on the best Fanta flavour ever has lots I have never heard of.
Actually, there’s one sugary fizzy I like, Ginger Ale, but I’m kind of disappointed that there’s no Fanta Ginger in the list. Googling it, there seems to have been such a flavour abroad, but it never made these shores.
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