About food in Japan

Sukiyaki (すき焼, beef pot) - Imaasa (今朝), Shimbashi (新橋)

Sukiyaki (すき焼き) is one of major Japanese menus that may be suitable for entertaining important guests. As a typical Sukiyaki dish, beef, tofu and vegetables are cooked in a shallow pot which can be shared by around 2 to 6 people. For pot soup, soya sauce (shoyu 醤油) and sugar are used as ingredients and it tastes a bit sweet. Sukiyaki is likely to be served by pot or cooked in front of guests on a table. 

 After it is cooked, broken raw eggs are used as dip sauce for Sukiyaki. Don't worry, in Japan all eggs distributed in markets meet enough high sanitary standards that allow consumers to have them fresh and without cooked.  

Imaasa (今朝) is a Sukiyaki restaurant which is proud of its over a century history since 1880. The luxury restaurant have been patronized by celebrities and have been mentioned on some literary works.

Nowadays the restaurant, which is just five minutes walk from Shimbashi station, is filled with business people during lunch time and is used even for business entertaining. On dinner time, it requires around Yen 10000 or more amount of budget per person to dine there, while on lunch time, the high quality beef menu is available at much reasonable prices from Yen 1000-2000.

Do not miss a chance to enjoy traditional Sukiyaki menu with Japanese beef.   

It is situated on the east of JR Shimbashi station, it is rather a short distance walk from Tsukiji Market and Ginza shopping district.

 

Restaurant name: Imaasa (今朝)

Address: 2nd floor Imaasa building, 1-1-21 Higashi-Shimbashi,

Minato-ku, Tokyo

Website: http://www.imaasa.com  

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Genka Bar (原価バー), Gotanda(五反田) Tokyo

Genka (原価) is a business term and it means "original cost price". 

The bar, called Genka bar (cost price bar), offers an interesting system.

First at the entrance, guest is required to pay Yen 1500 for entrance. After that, all drinks and food menu are served at cost price.

Yes, that is true Let's us list up some of their menu with price.

 

Beer Asahi Super Dry regular pint - Yen 180 

Cocktail Gin Tonic single size - Yen 90

Cocktail Martini single size - Yen 120

Whisky I.W.Harper - Yen 90

Scotch Whisky Lagavulin 16years - Yen 300

Potato chips - Yen 90

Salami and olives - Yen 150

Cheese platter - Yen 300

Sausage platter - Yen 300

Fois gras terrine　- Yen 420

Surprising prices

 

The quality of food plates provided is as good as or even better than ones at other casual bars which charge much more.  As long as you are ready to drink a few glasses, it is a wortwhile option.

Of course the more you take drinks and food, the more you get better total value.

Please be careful not to drink too much

 

The bar is only one minute walk from JR Gotanda station which is on JR Yamanote line. It is 3 stops from Shibuya and 2 stops from Shinagawa stations.

 

*************************** UPDATE December 2014 ***********************

Entrance fee

for Genka Bar Gotanda is now Yen 1600,

for the newer unit in Akasaka Mitsuke (Add: B1 floor, 3-21-17 Akasaka, Minato-ku) is Yen1800

We posted new report about the newest, upscale, Genka Bar Ginza. Please click here.

 

*************************************************************************

 

Bar name: Genka Bar (原価BAR)

Address: 2-5-8 Nishi-Gotanda, Shinagawa-ku, Tokyo

Website: http://www.genkabar.jp

 
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Osechi Ryori (お節料理) - Japanese new year feast

Happy New Year 2012 to all 

We hope that the year 2012 will become happy and successful one for you and also we strongly wish that you have more chances to enjoy Japanese food in Japan or any other places around the world.

At the beginning of year, today we introduce Japanese new year feast, called Osechi Ryori (お節料理). 

Osechi Ryori consists of many kinds of food that beautifully put in square shape tiered box called "jubako"(重箱) or "oju" (お重). Most of traditional Osechi Ryori food are "long-life" as the result of well-cooked, dried or pickled in sour etc. The unique cooking ways have been originated from the custom not to use fire and to give holidays also to ladies who are in charge of cooking on daily base during new year holidays, while Osechi Ryori requires at least a few days to cook until new year eve. 

They are typical foods in Osechi Ryori.

Kamaboko (かまぼこ, steamed fish cake) and Namasu (なます, radish and carrot pickles), both dishes are in red and white colors, a pair of the colors are a symbol of celebration. 

 Datemaki (だて巻き, egg roll cake) and Kuri-Kinton (栗きんとん, chestnuts sweet paste), these two sweet dishes are what kids like in general.

As seafood, Tai (鯛, sea bream) and Ebi (海老, shrimps) are to be grilled and typical traditional celebration dishes, as well as Kazunoko (数の子, salted herring eggs).

Kuro-mame (黒豆, black beans), Kobu-maki (昆布巻き, kelp roll), and Renkon (れんこん, lotus roots) are served after cooked for long hours.

Zoni (雑煮, soup with assorted ingredients) is served by bowl, of course separately from square box.

There are still many others dishes that we are not able to introduce all here. Most of them each represent happiness, wealth, prosperity, longevity etc. Osechi Ryori are also arranged in a bit different ways by region and by family. Withing the first three days of new year, we keep having the feast, along with nice cups of sake, sharing with close family, relatives or invited friends. Hence many restaurants and bars are lilely to close for the first three days of year. 

Now a days, some families purchase prepared Osechi Ryori offered by restaurants or catering services. It is also interesting to check around and try different versions of feasts, for examples, ones made by French restaurant, Chinese restaurant, luxury Japanese restaurants...

 

They are my family version Osechi Ryori.

It is only a part of them

Gohan (ご飯) - Torafuku (寅福), Omotesando (表参道)

Gohan (ご飯) represents "cooked rice" or "meal" in Japanese. As you may know gohan (cooked rice) has been principale food for long time in Japan, although in modern days, when we have a plenty of choices in food from first food, Italian to upscale Frenche course, we have less chances to have rice in our daily meal. Many Japanese have a rice cooker in their home but a rice cooker might not be the best way to prepare cooked rice.

A restaurant, Torafuku (寅福), offers the best "gohan" as the result of their every effort from selecting high quality rice, using large iron cooker and choosing the best way of preparation(duration of each cooking process, level of heating). Gohan is the simplest dish at a restaurant but the difference in quality could occure depending on how much a restaurant pays attention on it, from ingredient rice and water to how to cook.

Not only gohan, Torafuku carefully considers garnish, main and side dishes that are the best match with thier speciality, "gohan"; sashimi, pork ginger, fried chicken etc. As for rice, it offers 3 chocices from white rice, brown rice and seasonal cooked rice (for example, with mushroom). You can order another bowl of rice at free.

 

For lunch time, Torafuku also provides three kinds of complimentary side dishes which diners are able to take as much as they want. They are mainly Japanese traditional home-made recepi of cooked vegetable. Along with gohan, enjoy the Japanese meal as much as you want.

 The mum's plates atrracts single cosmopolitans in Omotesando (表参道), one of the most fasionable town in Japan. 

 

One small surprise has been in the rice bowl.

It is what you will find when you finish your bowl of gohan.

    
 

 

For dinner, not only rice and dishes, it offer wide selection of sake!

 

Restaurant name: Torafuku 

Address: 3-12-9 Kita-Aoyama, Minato-ku, Tokyo

Website: 

http://www.four-seeds.co.jp/torafuku/

http://r.gnavi.co.jp/g150119/lang/en/

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Local specialties of Tohoku (東北)

It is five months passed after the very sad narutal disaster in Japan. We keep supporting to the damaged region in many ways even under concern about radioactive pollution. One of the easiest way to support for recovering is to buy and have products from the affected region.

Here we would like to list-up excellent local specialties from Tohoku (東北) that we got　within the last five months. Some of them are not always available especially out of the region. We just want to tell you that these food are "the tip of the iceberg" and that Tohoku region is a gold mine of fantastic Japanese food such as rice, seafood, meat and fruites.

 

<Ekiben (box meal on train)>

Seafood lunch box that I got at Hachinohe (八戸) station, Aomori prefecture.

Sea urchin (雲丹, uni) and salmon roe (イクラ, ikura), both from the port of Hachinohe, are on top of rice. 

 

<Noodle>

Yokote Yakisoba (横手焼きそば, Yokote fried noodle) is recognized as one of the greatest local fried noodle of Japan and also as "the king of B-grade gourmet (Ｂ級グルメ) ". Fried egg on top of noodle is a unique point of Yokote Yakisoba. Luckly I had it at an event held in Tokyo, while it is normally available only in the origin city, Yokote, Akita prefecture. 

 

 "Amattarenna! Udon"(甘ったれんな！うどん)

The self-making udon noodle set has very unusual name "Don't be spoiled! udon".

Takano Honten(高野本店), the noodle producer based in Iwate prefecture, expressed so from the hot-chilli and sasame sauce in which noodle is to be dipped, partly takig also phonetic equivalent of sweet sauce (amai tare). 

<Sake (Japanese rice wine)>

Tohoku is one of major origin of Japanese alcohol "sake" (日本酒) breweries. 

Asabiraki (あさ開) from Morioka (盛岡), Iwate prefecture with overe a century history of sake brewering is getting high reputations and awards from many expert  or commercial organizations for its fine and high quality Sake. Especially this version "Nama Genshu" (生原酒, raw, non-heated and original liqud only, not blended with water) is limited number production and very delicate. Of course it was very nice with fresh and fruity flavour.

It's a pitty we could not bring the scent to you... 

 

<Sweet and snack>

Hagino Tsuki (萩の月, "The Moon in Hagi", custurd cake) is one of the most popular specialty sweet in Sendai, Miyagi prefecture. The full-moon shaped cake is named after the beautiful scenery in the city, Japanese bush clover (Hagi) and the full moon in the sky. The cake is less oil and its filling is rich in egg york. That is the reason many Japanese appreciate it!

 

Nanbu Senbei (南部せんべい) is salty cracker made in Hachinohe (八戸), Aomori prefecture. Unlike typical Japanese cracker, made from rice, Nanbu Senbei's main ingredient is wheat. The most common ones are baked with black sesame seeds or peanuts. 

My interesting finding is a bit different version of Nanbu senbei. It is arranged with butter and as the result, it is more like Western style cookie. But the taste is still plain and healther than cookie.

Tohoku including Fukushima is still and will be Japan's beautiful countrside with deep green woods on mountains, rice paddies and fine local specialities from both mountains and ocean.

 

In Tokyo, we can get some food products from Tohoku at these stores, for examples.

Fukushima Tokyo Yaesu tourism and exchange house (福島八重洲観光交流会館)

*Five minutes walk from JR Tokyo Station

Address: 2-6-21 Yaesu, Chuo-ku, Tokto

大きな地図で見る

 

Iwate Ginga Plaza (いわて銀河プラザ)

*Ten minutes walk from Ginza crossing towards Tsukiji direction

Address: 5-15-1 Ginza, Chuo-ku, Tokyo

大きな地図で見る

 

Miyagi Hometown Plaza (宮城ふるさとプラザ)

A few minutes walk from Ikebukuro station. It has information in English. Download from here.

Address: 1-2-2 Higashi Ikebukuro, Toshima-ku, Tokyo

大きな地図で見る

 

Aomori Tokusanhin Center (青森特産品センター)

Five minutes walk from Hacchobori or 15 minutes walk from Ginza

Address: 1-3-9 Shintomi, Chuo-ku, Tokyo

大きな地図で見る

Ekiben (駅弁, Box lunch on board) at Tokyo Station

The month of August is summer holiday season for Japanese people, like many others in the Northern Hemisphere. This summer, many plan to travel especially to Tohoku region (東北地方) to support the economy of the region damaged by the earthquake and tsunami. 

Before taking on Shinkansen trains at JR Tokyo station, let's drop by Gransta Dining, a new shopping zone opened at the end of 2010 just a minute away from Tohoku Shinkansen ticket gates. There you will find nice lunch packs suitable to take on board. Ekiben (駅弁), meal in square box(s) specially arranged for meal on-board and exclusively sold at station (eki, 駅) is appreciated by locals. It is  for Japanese a piece of "entertainment" on the road (or rail).  

Here we can introduce two interesting choices as lunch box on board and are available at Gransta Dining in JR Tokyo Station.

Shop name: Komezanmai (米米米)

As the name represents "triple" rice (米, kome), it focus on rice but not in traditional way. The products look like rice-ball but not exactly. The rice, rather we can call, "pate" is too soft to hold it with fingers and they are interestingly arrangement with ingredients on top of it. You can select flavors as you like from colorful options in the showcase.

They are what I chose...

From left to right, bottom: Duck and leek (traditional well-matched pair of Japanese food), Salmon roe (イクラ, ikura), Pork dice stew (豚の角煮, buta no kakuni) and Italian ham with cheese and pumpkin. All are unfamiliar as rice ball ingredient but still attractive selections. 

 

Shop name: Nippon no Ekiben (ニッポンの駅弁, Japanese Ekiben)

Nippon no Ekiben store is faceing to Komezanmai just introduced above. The small store, specialized in Ekiben (box meal for on board) is could be full with Japanese travellers who look for own most favourite lunch among many attractive offers. Here it could be hard to choose just one.  

 My selection is "Sanpi Ryoron Bento" (賛否両論弁当). It  is produced by the young master of a popular Japanese  restaurant in same name, Sanpi Ryoron in Ebisu,  Tokyo. 16 different delicacies are there in each small  portions, such as fried scallop, eel,  salmon with miso  sauce, chicken and shrimp dumplings, cooked  vegetables, two kinds of cooked rice etc. All are carefully prepared and well-arranged for lunch box. It cost more than ordinary lunch box (at Yen 1500) but it worths trying. It was really fun lunch time

These two stores open from 6:30am in the morning so even those of early departure and of tight schedule will be satisfied with nice Ekiben. 

Gransta Dining, where we can get these box meal, is located within JR Tokyo Station.  It is in "North Court" on the first floor, close to North and Marunouchi Central Exit as well as Tohoku, Nagano, Jyoetsu Shinkansen gate.

Gransta Dining official site: http://gransta.jp/dining/ 

 

Related post: Ekiben (駅弁 Station lunch box)

http://aboutfoodinjapan.weblogs.jp/blog/2009/02/ekibenstation-l.html

 

Hiyayakko (冷奴), what we can not miss on summer evening

 Hiyayakko is maybe the most simple tofu (豆腐, soybean curd) recipe.

On evening after we survived from extremely heated and humid summer day, Japanese local people appreciate hiyayakko (冷奴) as a side dish or snack with chilly beer.

The most simple tofu coooking recepi requires us neither to cook with heat, or microwave nor to cut a mound of ingredients. Great isn't it The easiest way of cooking is another reason why the dish is suitable for hot summer day when anyone becomes lazy on evening.

Basically Hiyayakko is a square piece of Tofu as much as you like and some condiment and/or seasoning on top of it. The most simplest seasoning for Hiyayakko is only soy sauce (shoyu, 醤油), in case we do not have any other appropriate ingredients. If  we could get both nice, high quality tofu and soy sauce, they must become a nice dish. Normally we add wasabi or shreded long onion (naga-negi 長ネギ) as well as soy sauce. In my case on the photo, I used Japanese herb Shiso (紫蘇, Japanese basil) instead of long onion. You could try to find your favourite variation of Hiyayakko condiments with ingredients available and familier in your country; Chinese chilli sauce, olive oil, Thailand fish sauce could match with it. What is important to prepare a nice plate of Hiyayakko is to keep tofu very cool until the last minutes before it is served.

 

By the way, last month, I took part in an interesting event held in Tokyo. Thanks to the coordination by Shokuninshoyu.com, which is a unique online store specialized in high quality handmade shoyu or soy sauce as previously introduced on this blog, at the event we discovered some great combinations of Hiyayakko, with tofu, soy sauce and "katsuobushi" (かつお節, dried bonito).

First of all, maybe I should explain about "katsuobushi" (かつお節, dried bonito) a bit more.

Katsuobushi is a Japanese traditional food made from bonito fish. To make katsuobushi, cut and boiled bonito is roasted then dried with a kind of fungus. It takes for around a half year to make it fermented and completely dried especially for a type of Katsuobushi "Honkarebushi" (truely dried), mostly disributed in East Japan including Tokyo.   

 The dark color piece between two hands is high quality katsuobushi carefully made by the master in traditional manufacturing process. It is too solid to eat as a whole. So it has to be shreded. Normally we can find katsuobushi already shreded and packed at supermarkets.

At the event, the work of katsuobushi shreding was demonstrated. 

 

The fresh aroma from light pink pieces of katsuobushi smells very good

and it stimulates our appetite

We cannot experience this fine aroma from ready-made katsuobushi at a supermarket

 

Here we had three types of katsuobushi (Truely dried, Oil rich and Less dried),

three kinds of tofu (fine silken, traditional and very soft not too solidified called "yose")

as well as three differents soy sauce (Usukuchi-light, Koikuchi-thick and Saishikomi-double matured).

*For the types of soy sauce, please visit my previous post from here. 

 

We tried may many different versions of Hiyayakko with these all high quality ingredients.

As the conclusion of our experiment, the best combination is not only one and must be different by each individual's preference. At least, if all three ingredients (tofu, katsuobushi and soy sauce) have strong flavors, it may be too much and confused. It is better for example, when we have fine quality tofu, to select plain flavor for other ingredients. On the other hand, even if tofu is the least expensive one available at a supermarket, it is convered to a fine Hiyayakko plate with very good flavor of katsuobushi and soy sauce. 

Please enjoy chilly Hiyayakko (冷奴) at Izakaya or other casual Japanese restaurants or even at your home.

 

Related post:

Shoyu (醤油, soy sauce) - at website Shokunin Shoyu (職人醤油) 

Tofu (豆腐) – how to make it?

 

Mt. Takao (高尾山), what to eat there? - Tororo Soba (とろろそば)

One day during a short break of rainy season, I had a chance to visit Takao(高尾). After Mt. Takao has been awarded "three-star ***" by the Michelin guide since 2007, it becomes more popular year by year for both Japanese and international tourists. 

General tips about Mt. Takao: 

The mountain whose height is 599 meters is one of the best place for hiking and for full-day excursion from central Tokyo. The journey time from central Tokyo (Shinjuku station) to Mt. Takao hiking gateway (Takaosanguchi station on Keio line) is only about 1hour by train and it costs less than Yen 1000 for return. From Shinjuku and other stations en route, Keio railway company provides "Round-trip Discount Ticket" combined with cable or lift ride(s) on Mt. Takao. 

For more information about Keio Mt. Takao Round-trip discount ticket,

please visit their official site in English.

http://www.keio.co.jp/english/riding/discount.html

To climb up Mt. Takao, there are several hiking courses recommended by the region's tourist site. The easiest and the most desirable trail for beginner is No. 1 (1号路) depicted in bright red colour on the hiking map. To make your hiking activity easier, it offers an option to take a ride either on Cable car or Lift to the middle of the route. The course is not too tough to reach on the peak so it is taken even by primary school children as a school field trip. At least it requires an appropriate appearance such as sports shoes, trousers.

For more detail about Mt. Takao hiking, please visit its official site linked from below.

Mt. Takao Official Site: http://www.takaotozan.co.jp/index.htm

Where and what to eat?: 

Anyway for food lovers, before or after the mountain hiking, maybe you need to fill your stomach with tasty food, as usual.

From today, I will post three spots around Mt. Takao for food lovers.

The first one is Takahashiya (高橋屋), a soba noodle restaurant accommodated in a traditional style building. It is located between Takaosanguchi railway station to Cable and Lift stations. It is on the corner before the starting point of No.1 (１号路) hiking course. It must be easy to find among restaurants and souvenir shops lined up on both sides of the main street, because a tall persimmon tree with over 50 years age appears from the roof of the restaurant.  

Inside of the cozy casual Japanese restaurant is decorated with wooden folk arts. Let's enjoy looking at them while you wait for your noodle bowl.

 

In Mt. Takao area, soba (そば, 蕎麦) noodle with tororo (とろろ, Japanese yam) sauce is local speciality. Both ingredients, soba buckwheat and Japanese yam (a kind of potato) are from mountains. 

Tororo sauce is served separately in a small bowl with a fresh quail egg.

Mix up well the sauce, egg and also seasonal condiments.

Then pour the sauce into your noodle bowl. Now it is ready!

Side dish ordered, "persimmon leaves" tempura.

This is the first time for me to taste persimmon leaf...

It does not have strong flavour but a bit salty.

Maybe it is good as snack with beer,

if the occasion is after hiking. 

Before or after taking a walk on the mountain, please be relaxed with a nice bowl of soba noodle, surrounded by Japanese folk wooden decoration at Takahashiya.

Related post: Mt. Takao (高尾山), what to eat there? - Japanese traditional sweets at Yukido (有喜堂)

Restaurant name: Takahashiya (高橋屋)

Address: 2209 Takao-Machi, Hachioji-city, Tokyo

Official site in Japanese: http://www.takahasiya.com

 

大きな地図で見る

 

Accommodation close by the posted site: 

京王プラザホテル八王子

八王子スカイホテル

Nara-zuke sable (奈良漬サブレ)

I got an interesting cookies as souvenir from Nara (奈良), the ancient capital of Japan over a thousand years ago. 

 

The package looks like a "normal" chocolate chip cookies, apart from the title on the box. It is written "Nara-zuke sable (奈良漬サブレ). Nara-zuke (奈良漬) is local speciality pickles of Nara (奈良).The vegetable pickles flavoured with sake kasu (酒粕, sake lees) actually has long history and it was recognized on a commerce document of 1300 years ago. 

I have been curious how they can make sable (cookies) with pickles?!

As shown on the package, Nara-zuke sable is produced under collaboration between sweets making school "Donner Du Gateau" and the academic institution Nara Women's University. Hoping that the local speciality pickles is widely introduced and is taken by many people, these two organizations developed French style cookies (sable) by taking advantage of alcohol, sweetness and salt ingredients brought from Nara-zuke.  

The one I had also includes ginger (しょうが, shoga). 

Having a piece of the sable, if I say, the taste is rather close to raisin cookies which often flavoured with rum and grapes. No strong sake flavour remains. It can be consumed even by children, because alcohol component is disappeared already. 

That is a nice way to introduce local historic speciality to people who are unfamiliar with the local pickles

 

Nara-zuke sable is available at branches of traditional pickles store, Yamazakiya (山崎屋) in Nara and Rakuten online shop through the link below. (not exactly same with what I had, ginger included) The one is pure Nara-zuke sable, no ginger.  

奈良漬サブレ630円（8枚入り） 価格：630円（税込、送料別）

 

Yamazakiya (山崎屋), established Nara-zuke local pickles shop is located close to Kofukuji (temple, 興福寺) and National Museum in Nara. 

大きな地図で見る

Nihonbashi Kinoshige (日本橋 紀ノ重） - fish on parade from Tsukiji Market

Kinoshige (紀ノ重) is originally an established whole-seller with four-century history in Tokyo and based in Tsukiji Market. Is it great if we have a chance to taste seafood products carefully selected by the discerning professional Kinoshige buyers with their strong connections in the fishery? In Nihonbashi, Japan's financial centre, there is a Japanese restaurant or Izakaya (居酒屋) with Kinoshige brand.

The restaurant, Nihonbashi Kinoshige (日本橋　紀ノ重) is accommodated in the new building, COREDO Muromachi (室町) opened in 2010. The building is in a prime location, just in front of Mandarin Oriental Hotel Tokyo one of the most luxury hotel in the cosmopolitan, a block away from Bank of Japan or a few steps from Mitsukoshi (三越) department flagship store.

On the contrary to the financial district atmosphere surrounding location, inside of Nihonbashi Kinoshige, it is purposely decorated like "Tsukiji Market" site with Fish market sign boards hang on top and raw seafood displayed towards dining tables. The tables and chairs are unusual as a restaurant and look like wooden box stacked up. What a fun dining experience in a fish market atmoshere!

The menu list can be described fresh seasonal fish and seafood "on parade". Yes, they know the best way to taste each kind of seafood offered, sashimi, ryoshi-yaki (漁師焼, fishery style grill with sauce), genshi-yaki (原始焼, "primitive" style" grill), himono (干物, dried), nimono (煮物, well-cooked in pot) etc. We can never get tired of tasting seafood there. 

Complimentary starter - Squid spicy sauce, cooked with candle fire in front of us

Assorted very fresh sashimi plate 

Left: Octopus and vegetable in vinegar

Right: Salmon rolls (bottom) and

"non-fish dish" (top) fried roll with cheese and sake-kasu（酒粕, sake lees)

Of course Nihonbashi Kinoshige offer nice and wide selections of Japanese sake including ones from Tohoku (as long as stocks available). They must be excellent match with fish and seafood dishes proviede at the restaurant. 

My favourite sake from Fukushima, "Hiroki", not sure if it still has more stock...

and orange liqueur 

***** Update 3rd May 2012 ******

The restaurant is no longer called "Kinoshige" but is "Suminoe". The concept is altered a bit. But it is still under the same operator and the atmosphere and seafood focusing food menu are similar. Hence our recommendation for the restaurant remains. New English website is here.http://r.gnavi.co.jp/g753342/lang/en/
Thanks!

Restaurant name: Nihonbashi Kinoshige

Address: 2nd floor, COREDO Muromachi, 2-2-1 Nihonbashi Muromachi, Chuo-ku, Tokyo

Website: http://r.gnavi.co.jp/g753342/lang/en/

 

大きな地図で見る