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There are still a lot of authentic bistros in Tokyo that we've eaten at many times but haven't written about (some of them aren't exactly small or even 100 years old), and they might be able to be a little bit helpful for first timers to Tokyo, most of them don't require a reservation to get a table, you just need to queue up at the door and you'll be able to get your food.
🤗 Sukiyaki
Recommended by a longtime Tokyo resident, Ise-Shige is a century-old restaurant in Nihonbashi's Kotanma-cho, established in 1869. The first floor of the store looks like a beef specialty store with cut beef for sale, while the basement floor has a very rustic room where you can experience a very Japanese style sukiyaki cuisine.
The restaurant offers high-quality gold medal Sendai beef. The set price is around 8,000-10,000 yen, making it a very cost-effective option in Tokyo, where everything is expensive.
Relatively, it's all about the simplicity of the contents, except for the beef, scallions, tofu, and various vegetables that should be in a regular sukiyaki. The beef is cooked in a small flat pan heated over charcoal with butter waiting for the temperature to come up, and then a special sweet soy sauce is added over slow heat. The beef, which is cooked until half-cooked and slightly sweetened by the soy sauce, is richly textured and coated with tender egg, and is served with a mouthful of rice, making it an absolutely satisfying meal!
🤗 今半别馆
The old Sukiyaki restaurant near Asakusa Temple, a tourist destination in Tokyo, is a three-story Japanese-style building that looks just like the old Japanese houses you see in manga. The house is probably tens or hundreds of years old, and both the beautiful carvings on the roof and the creaking staircase reveal a heavy sense of history.
The restaurant serves Shiga's famous Omi beef. Compared to the simple menu at Ise Shige, Imahan offers a wider selection of beef grades and larger set menus, with prices ranging from 10,000 to 22,000 yen. There are several appetizers alone, and all of them have good flavors, making them worthy of the word “cuisine” in “sukiyaki cuisine” on the menu.
The meat at Imahan is cut thicker than at a typical sukiyaki restaurant, probably because the Omi beef has more fat and is softer and more tender, which makes it feel like it's melting in your mouth, and to ensure that the meat doesn't fall apart and has a certain amount of texture. Because it is near the popular Asakusa Temple, you need to make a reservation in advance, or else you may have to wait for a long time at the entrance, judging by our nearly two-hour-long meal. However, you can also choose not to eat in Asakusa Temple, such as Ningyocho Imahan, is the first Imahan we ate in Japan!
🤗 臼杵ふぐ 山田屋 丸の内
Before introducing this store, let's relieve your worries ~ eating puffer fish in Japan is actually a very safe thing, because Japanese chefs must have a certificate of killing puffer fish with strict examination before they can sell puffer fish in the store; and usually in the morning, the chef eats the puffer fish that he is cooking today, so that when the guests eat it the chef is still alive and well, which proves that the puffer fish is non-toxic! Moreover, the Japanese people are very serious and do not allow fakes to be made, so we will only try out a variety of puffer fish restaurants in Japan, and we have found restaurants that are worth recommending to you!
We went to eat at this restaurant specializing in puffer fish was a friend to help make a reservation, ordered the store 2w yen set menu (there are a total of three sets), do not need to be how many days in advance, probably is the same day at noon called to reserve a seat in the evening, because we ate is not a three-star restaurant, but after the removal of the stars to open the branch, the location is relatively close to the office area, so it is not too difficult to make a reservation, is not it?
But in fact, this restaurant 2w set meal eat down we are too much, 3w set meal seems to be an additional puffer fish Shiratsuko cuisine (think Shiratsuko we ate enough even if), so it can be seen that cost-effective is also quite high. This restaurant is the most exaggerated is the puffer fish sashimi bigger than my face basin (although I have not used the face basin), sashimi on top of the puffer fish skin (cut into strips), crispy texture, dipped in matching yuzu vinegar and radish puree as well as a little bit of hot pepper (I think it's the seven-flavored powder), a little bit of old pickled mustard cabbage soup jellyfish shredded texture?
Sashimi is actually a great test of knife skills, too thick puffer fish is not very easy to chew (such as Ogata's kind), this thin as a cicada wing but one side is thicker, perfect for roll puffer fish onions, very good to show the freshness of the wild tiger dolphin should be. It took us half an hour to finish it, I thought we had to finish it to get the hot pot, but it was just a little too much ...... hot pot is a bit more modest, and the small stores we tried before in Kansai can do it very well, but the desserts on the back of the pumpkin congee and lemon jelly with matcha tea were very pleasant surprises (I forgot to take a picture of it)!
🤗 うなぎ 魚政
Unagi rice, along with sushi and tempura, is traditionally one of the top three pre-Edo dishes. In addition to Nodawan, a century-old restaurant that has been in business for five generations, there are a number of other restaurants in Tokyo that are well worth eating at, and here we'll introduce you to one that's located in the somewhat “remote” Katsushika district, but is definitely worth making the trip to.
This restaurant has a reservation method on Tabelog, and the restaurant offers both natural eel and Sakadotaro eel farmed in Ming Shank, so you can choose according to your needs, and a reservation is considered a success if you guarantee it with a credit card online.
We went for the natural eel when the weather turned cold and it was the season when the natural eel grows fat and is at its fattest. All eels are killed and grilled right after the guests are seated, so there is about a 40-minute wait. During this time, fried eel bones and seared eel liver are served as a snack during the wait, and the crispy bones and tender liver make you look forward to the eel rice.
The eel is grilled over Kishu Bicho charcoal with excellent heat control, and the aroma of charcoal and charring mixed with that of the fish comes to the nose the moment the lid is opened. The skin of the eel was slightly charred, with a slight crunch in the char; the fat between the fish meat and the skin had melted sufficiently to provide a delicate and tender texture and flavor of the fat; and the fish meat was gelatinous, not at all loose, and very firm.
The sauce here is not too sweet, and the texture is not too sticky, so you won't get tired of the tastebuds even if you don't put in the pepper powder. The sauce and eel's oils mix together to saturate the rice, which is full and clear, and the eel, which is full of flavor, is a wonderful thing to chew on! You will instantly forget all the unpleasantness of traveling all the way here and having to sit and wait for 40 minutes.
🤗 蕃 Yoroniku Ebisu
This yakiniku restaurant may seem more civilized compared to many yakiniku restaurants, similar to the Yakiniku Great that we ate in Hong Kong, not a very hot and noisy yakiniku restaurant that smells of fumes, but more like a bar where you can drink and chat with your friends.
Located on the 8th floor of a building in Ebisu, Yoroniku Ebisu is ranked in the top 10 in Tokyo in the yakiniku category on Tabelog, and is also a Silver Award-winning restaurant. The set menu we ordered this time included premium ingredients like seasonal French Perigord black truffles, and also covered the restaurant's distinctive dishes. The portion size can be considered quite large, and the four men, women, and children barely managed to finish all of it.
Over the course of the two-hour meal, about 12 different parts or preparations of beef were eaten, with three of the more interesting preparations lingering in the memory: a straight-roasted Chateau Briand, seasoned only with salt and black pepper, was tender, juicy and meaty, and did an impeccable job with the most expensive meat on this cow;
The second is the signature Wagyu Beef Sandwich, with a crispy surface and fluffy interior Centre Bread ⬆️, and a selection of mid-section beef tenderloin with a special sauce ⬇️ that fills the mouth with happiness;
Lastly, the Nohara-yaki with black truffle. Not only did the shaved black truffle have that explosive aroma, but after stirring, even the egg and beef were wrapped in the truffle's distinctive aroma, an original presentation with unexpected results.
The other dishes were actually very good, with a clerk on hand to grill and explain the parts of the meat and how to eat it. The experience is very good, not only do not have to worry about the meat being roasted by yourself, but also very much a sense of ceremony being served. Especially worth mentioning, this with grilled meat with a variety of small dishes, kimchi, refreshing to relieve fatigue, after the meal dessert of matcha ice is really very delicious, very plus points. Relatively speaking, this yakiniku restaurant is one of the better reservations among the starred yakiniku restaurants, with consistent and excellent produce, and it's worth finding a night to schedule on your Tokyo itinerary!
- Author:japan guides
- URL:https://japan-guides.com/article/diet-53
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