About food in Japan

Al dente, Italian restaurant loved by Italians, Shinjuku Tokyo,

An Italian restaurant that is very popular "among Italians" is reported to us from one of Tokyoite.

So we visited the Italian restaurant called "Al dente" on one weekday lunch time.

Al dente is situated on the basement 1st floor of one of high-rise buildings, Center Building, in Shinjuku. Actually we passed in front of the Italian restaurant several times to visit other restaurants such as Haiti curry or Indian curry and a cafe on the same floor. To tell the truth, we have never been tempted to go to the Italian restaurant because from the outside it looks like fairly very ordinary pasta restaurant which we can often find everywhere in Japan. We realized that it was wrong and that the Italian restaurant is loved by alot of Italian people including Alitalia airline crews!!

When we arrived one quarter before noon on one weekday, the restaurant was already full and several people were waiting there. That tells us how much the restaurant is popular. At the same time, on the exterior wall, we found tens of photos of smiling Italian guests after their meal at Al dente. 

Seems to be truely loved by Italian people, wow!!

Inside the restaurant is not so large and seats around two counters and several tables were all occupied. Most of guests look like business people working in this area.

 

Al dente offers many kinds of pasta plate from typical tomato or fresh cream sauce to Japanese version with shimeji Japanese mushroom, mentaiko (明太子, hot cod roe) etc. Everything sounds very attractive but we found one very unique and iconic of Al dente.

 

 

The spaghetti menu is called "Alitalia" !! because the recipe suggested by Aliatalian airline crews who often stay a hotel in this area. How wonderful menu it is. Spaghetti suggested by some Italians who travel around the world.

 

 

Spaghetti Alialia!!

here we have..

The plate is fresh cream spaghetti with shimeji (one kind of Japanese mushrooms)

AND Bolonese meat sauce on top of the cream sauce pasta.

Both cream sauce and Bolonese at a time...

What a great idea..

 

 

Alitala spaghetti is a bit more expensive than other plates but it is worth trying it.

Not only the Bolonese sauce on top of the dish, but also the rich fresh cream sauce made us fully satisfied!!

Looking at the plates ordered by other diners, everything looked yummy.

We want to try carbonara especially next time, if not Alitalia.

 

Al dente has another unit in Ginza, which offers almost similar menu with the one in Shinjuku.

 

Try the casual but very nice Italian meal in central Tokyo.

 

Restaurant name: Al dente

No official homepage

 

<Shinjuku branch>

Address: MB1 floor Center Building, 1-25-1 Shinjuku, Shinjuku-ku Tokyo 

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<Ginza branch>

Address: 6th floor SONY building, 5-3-1 Ginza, Chuo-ku Tokyo 

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Ise Udon(伊勢うどん) in Shibuya, Tokyo

On the last post, we introduced a restaurant in Ginza which specializes in Inaniwa udon from Akita prefecture, North of Japan. Here we will show you another local style of udon from West, Mie prefecture.

“Ise”(伊勢) is very well known for Ise Grand Shrine, the top of top of Shinto. Ise udon is the local style of Udon developed in the center of Shinto. In Tokyo, Ise udon is rare to be found. So today’s our recommendation Saryo Ise Tojiro (茶寮　伊勢藤次郎) in Shibuya is an unique place where we can try the local specialty easily and in casual manner in Tokyo.

Saryo Ise Tojiro (茶寮　伊勢藤次郎) is located in one of the newest but the most popular shopping complex, Hikarie, in Shibuya. The casual Udon restaurant is located on Shibuya station side of Hikarie shopping complex.

From large windows, busy and vital Shibuya station and surrounding area,

where it will be changing time by time, is visible.

 The building of Shibuya station for Toyoko line was closed last year

and when you visit, you will see different view surely.

 

Main characteristic of ISe udon is thickness of noodle, Because of the noodle characteristic, usually Ise udon has less condiment and toppings compared with other types of Udon. Another difference with others is thick soup or should be called “sauce”.

What we had is a bit exceptional from that point. The special limited season offer at that time had tempura on top of Udon noodle. It might be adjusted to the style in Tokyo, out of origine.

 

 

The noodle of Ise udon is incredibly soft. The texture we had is definitely different from what we have usually as udon. It was the first amazing experience even for us, Japanese in Tokyo.

 

Let’s enjoy the local Ise udon with unique texture in Shibuya, Tokyo!

 

Restaurant name: Saryo Ise Tojiro (茶寮　伊勢藤次郎)

Address: 7^th floor Hikarie, 2-21-1 Shibuya-ku, Tokyo

Official site (Hikarie): http://www.hikarie.jp/en/index.html

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Inaniwa Udon (稲庭うどん), Ginza Sato Yosuke(銀座 佐藤養助)

On the last post, we introduced Sangokuichi (三国一) Udon restaurant where we can enjoy various types of Udon across Japan in Shinjuku. Today we bring up another nice Udon restaurant focusing on a specific type of Udon in Ginza.

Sato Yosuke (佐藤養助), originally based on Akita prefecture in west of Tohoku region, has over 300-yearis history as a producer of Inaniwa Udon which is one of the most famous type of local Udon brand in Japan. The name Sato Yosuke comes from the founder who invented Inaniwa Udon. The noodle of Inaniwa Udon is flat and thinner compared with an ordinary type.

 

Well, we will report what we had at Sato Yosuke Inaniwa Udon restaurant.

 

 

The traditional Udon restaurant is in central Ginza area, not far from SONY and Hermes buildings. It is about 5minutes walk from Ginza 4Chome crossing, the heart of the luxury shopping district. The façade and signboard remind us the house of Sato Yosuke with long tradition and fine techniques as Udon producer.

From the façade, we were not able to imagine such modern stylish interior decoration of the dining room surrounded by walls in dark gray. Anyway it ‘s cozy space to taste the fine traditional noodle.

 

 

 

 

This menu should be the best for the first visitor.

 

Nimi Set (二味セット), representing "2 different taste" in Japanese,

includes Inaniwa Udon with two different flavor dipping sauce, a bowl of cooked rice produced in Akita region same with the noodle with a few pieces of local specialty “smoked” pickles called “Iburigakko”.

 

The dipping sauce are Soy sauce and Miso & sesame flavors.

 

Look at this shining and glossy noodle! We have never seen like this.

 

That must be by the highest technique of Udon master.

The noodle is thin as Udon but resilient. It is a bit like “al dente” form in Italian pasta.

 

A bowl of rice is served exclusively for lunch time.

 

Rice is also local specialty of Akita prefecture.

Here the best brand rice, Akita Komachi will be served with some pickles.

 

Sato Yosuke Udon restaurant offers other choices such as cold (Hiyashi, ひやし), seiro (for which noodle and sauce served separately) with tempura, seasonal menu.

 Our recommendation in addition to Nimi Set, is Udon with “Thailand curry”. Recently we also found Udon noodle can go very well with Thailand curry. At Sato Yosuke the curry includes Akita’s brand Hinai Chicken and Shottsuru soy sauce made from fish. Then you will learn several words related to local specialties of Akita, while taking some food at the Udon restaurant.

 

Let’s fully enjoy local specialties of Akita!

 

Restaurant name: Ginza Sato Yosuke (銀座　佐藤養助)

Address: 1st floor Idei Honkan, 6-4-17 Ginza, Chuo-ku, Tokyo

Official website (in Japanese): http://www.sato-yoske.co.jp/ginzaten.htm

大きな地図で見る

Ideal but reasonable Udon restaurant, Sangokuichi(三国一) - Shinjuku Tokyo

Following last two posts for our Udon series in Winter holiday season, here we would like to introduce a nice and reasonable Udon restaurant in Shinjuku.

Sangokuichi (三国一) Udon restaurant has 3 units in central Shinjuku where some of international tourists stay as their base in Tokyo. The restaurant provides various menu for typical Udon across Japan at around Yen 1,000 for each.

Even though all these three units are in Shinjuku, which is a very modern town with sky-scrapers, they offer space with cozy traditional decoration and wood beams inside. The atmosphere is surely appropriate for a restaurant specialized in Japanese traditional noodle.

 

A unique point of Sangokuichi is the variety of menu by region and toppings.

From very typical menu such as Udon with tempura, Tanuki (with pieces of tempura batter), specialty of Sanuki region and Inzaniwa to Edo style Nabeyaki (cooked in a pot), Miso Cutlet from Nagoya, Chinese style with Mapo tofu, Salada style etc. Whatever is in your mind at that time, you may be able to find the best choice for you. For those who would like to try some interesting toppings, it may be hard to choose just one from many attractive choices on the list.

 

One day, I selected “Buta Kimchi” (pork with kimchi)

which is rare to be found at an ordinary Udon restaurant.

Served with some leaf vegetable.

  　

 

A few selections of seasoning: roast garlic, mixed hot pepper

 

If you would like to try Udon noodle for the first time, Sangokuichi must be a good choice because of the abandant and very nice falvour choices offered.

 

Restaurant official homepage (in Japanese): 

http://www.sangokuichi.co.jp

 

Sangokuichi Higashi-guchi (East Exit)

Address: 3-24-8 Shinjuku, Shinjuku-ku, Tokyo 

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Sangokuichi Nishi-guchi (West Exit)

Address: Nishi-Shinjuku Showa bld. 1-13-10 Nishi-Shinjuku, Shinjuku-ku, Tokyo

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Sangokuichi Island ITS

Address: B1 floor Island Tower, 6-5-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo

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