About food in Japan

Toraya Cafe, Roppongi (トラヤカフェ, 六本木)

Toraya (虎屋) is an established sweets maker born in Kyoto over five hundreds years ago. The Japanese traditional sweets producer, mostly known for their high quality Yokan (羊羹, red beans cake), offers their modern Western style products in different way from their Yokan.

Toraya Cafe at Roppongi Hills, highend shopping complex in Roppongi, looks ordinary modern cafe from outside along Keyakizaka street. Its dessert menu is not what we can find at ordinary Western style cafe, for example cheese cake, chocolate tarte etc.

Fresh sweets at Toraya Cafe are created with the knowledge and skills by the established Japanese traditional sweets producer. Japanese ingredients such "an" (餡, sweet red beans paste) and matcha (抹茶, green tea) are mainly used. We can also recognize their new challenges to generate good harmony with non-Japanese ingredients like cacao. They look like Western style dessert but the flavour remains Japanese taste. 

Another point, what can't be missed is, unlike ordinary modern cafe, Toraya Cafe provides Japanese tea on the menu list, which must be also good combination with Toraya sweets.

Try the interesting fusion between East and West and also between tradition and modern.

Cafe name: Toraya Cafe at Roppongi Hills

Address: Roppongi Hills, Roppongi-Keyakizaka street, 6-12-2 Roppongi, MInato-ku, Tokyo

Website: http://www.toraya-cafe.co.jp/

View Larger Map

French - Au gout du jour Nouvelle Ere (Michelin *), Marunouchi Tokyo

Au gout du jour Nouvelle Ere, awarded one-star from Michelin guide, is situated on the 5th floor of Shin-Marunouchi building. Just in front of Tokyo station, the 5th floor of Shin-Marunouchi building must be itself an exciting place for food lovers, as we can find variety of interesting dining options from very casual Izakaya, oriental cuisine、wine bar to upscale one like Au gout du jour Novelle Ere where we visited. In spite of tens of restaurant choices on a floor, some of popular ones are fully occupied mainly with local business professionals working in the area on weekend-evening.   

Well Nouvelle Ere is one of five French restaurants by Au gout du jour group. The chef has worked at some Michelin star restaurants in France as well as popular French restaurants in Tokyo. He also has experience of working at a patisserie. With his such backgroud, the restaurant features not only sophisticated French cuisine but also its dessert plate which they consider as "the second main dish". 

Because they make the most use of seasonal ingredients changing time by time for their small capacity 24 seats, the restauran does not put detail of menu on the official homepage. Like Japanese luxury Kaiseki cuisine, only course price list is there...for example "dinner course Yen 8000 and Yen 13000".

Let us show you a part of what we had on a day of January 2012.

One of starter - tuna carpaccio

 

Another starter - flan of "Shogoin" turnip

We are always fanscinated by pieces of truffle.

 

Main dish - beef cheek confit

Surprisingly tender and large. It is cheek, isn't it?

 

Dessert - Fondant au chocolat

As the restaurant's purpose maybe,

it was really hard to choose only one from very attractive desssert list.

I believe Fondant au chocolat, which does not look like so,

is one of the best choices among them.

Crispy cake and warm melting chocolate cream...

It was good end plate of the fantastic dinner.

 

What we should note about the restaurant, 

Japanese taste such as yuzu (Japanese citrus), miso or soy sauce are often used as accent of sauce. Some of plates hint at Japanese cuisine. That is interesting point of the French cuisine restaurant in central Tokyo.

Not so wide choices on the wine list but the prices of bottle wine are quite reasonable. 

Overally as a Michelin star French restaurant, we can say that it is a value-for-money choice and a unique experience of Tokyo. 

 

Restaurant name: Au gout du jour Nouvelle Ere

Address: 5th floor, Shin-Marunouchi Building, 1-5-1 Marunouchi, Chiyoda-ku, Tokyo

Website: http://www.augoutdujour-group.com/no/

View Larger Map

Mame-maki (豆まき), at the end of Winter season

This Friday is "Setsubun"(節分) the END of winter season according to the traditional calender, even though current weather condition in Tokyo is too hard to make us convinced it as the end of winter coming. 

On the day of Setsubun in Japan, we have a traditional event called "mame-maki"(豆まき, bean-throwing). It is taken place to drive out evils which appear as "Oni" (鬼, Japanese traditional devil figure). At some events of "mame-maki", people can throw soy beans at "Oni", wishing evils out from their body and heart.

This year, one of the biggest modern "mame-maki" event is taken place at Tokyo Tower on the evening of 3rd February, offering 1ton of soy beans(inedible) to be throwned by 600 participants.

Japanese website about the event: http://mamemaki.jp

Unfortunately the ticket to participate in the event is already sold out. However the event organizer offers another interesting opportunity for those who are not able to attend the bean-throwing event. 

It is a discount opportunity called "Oni-wari" (devil-discount) for which restaurants and bars in Tokyo offer some discount exclusive to people who disguise themselve as "Oni" (Japanese traditional devil figure) 

How can you diguise like an Oni? .... they have body in red or blue colors, horn(s) on the top of woolly head. If you would, let's try to become one but be careful as you could be beaten by beans.

Restaurants and bars offering "Oni-wari"(devil-discount) are plotted on the below facebook page.

 http://www.facebook.com/oniwari?sk=app_333756633321055

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  

View Larger Map

Vege Kenarii (ベジけなりぃ), Korean cafe in Shingawa station

It's very chilly in Tokyo today. The highest temperature of day is lower than 10C degree.

To keep warm on the way of journey by trains, why not have Korean soup at Shinagawa station?

Vege Kenarii is a modern and small cafe situated inside of JR Shinagawa station. The cafe features Koean style traditional tofu and "Samgyetang" soup.

One of the most famous specialty of Korean cuisine, "Samgyetang" soup is made with chicken and Korean ginseng. These food ingredients help with making human body warm from inside by taking them. 

 

The soup is rich chicken stock.

Don't worry, it is not so spicy as Korean food.

 

For a set menu, Samgyetan soup is served with

steamed vegetables, 3 kinds of sauce for them and  a bowl of rice.

As usual as Korean food, all are healthy food. 

 

 The cafe is only 30 second from central ticket gate as well as from Shinkansen gate of JR Shinagawa station. No extra time required to move out/in the station to have a quick meal. 

 

 

Restaurant name: Vege Kenarii

Address: ecute south, JR Shinagawa station 3-26-27 Takanawa, Minato-ku, Tokyo

 

 

大きな地図で見る

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

 
View Larger Map

Rose Bakery in COMME des GARCONS, Marunouchi Tokyo

"Rose Bakery" is not an ordinary style bakery where we can buy some bread. It is a cafe produced by a British lady Ms. Rose Carrarini and her French husband. The unit in Marunouchi Tokyo is their 6th one after Paris, London and Korea.

What is unique of Rose Bakery in Marunouchi is that the cafe is sharing the space with COMME des GARCONS brand boutique for which Ms. Rose Carrarini's sister-in-law (Ms. Rei Kawakubo) produces and design its products. 

Marunouchi area, where luxury brand boutiques, many of them from Europe, stand by in a row along its main street, is just five minutes walk from JR Tokyo station. The space of COMME des GARCONS boutique is surrounded by white walls and ceiling. It is very modern that is well matched with COMME des GARCONS cloths. On the other hand, foods offered at Rose Bakery, like their cafes in other locations, are rather natural taste and traditional European dishes with a lot of vegetable menu, such as quiche, pancake, scone or carrot salad.

 

 

It also adds a bit Japanese flavor in its tea selection and pot. 

 

"Campagne" bread on a board is one of the cafe's icon item.

It is baked in its original recipe and

served with butter by Lescure (French high quality butter producer) and rock salt in rose color.  

 

Enjoy healthy and natural light meal, while looking at the latest fashion by COMMES des GARCONS.  

 

Cafe name: Rose Bakery

Address: 1st floor Meiji Yasuda Seimei building, 2-1-1 Marunouchi, Chiyoda-ku, Tokyo

Website: http://rosebakery.jp/ 

 Location map: http://rosebakery.jp/map.html

Try fine Japanese tea at Uogashi-Meicha Cha Ginza (うおがし銘茶 茶 銀座)

Uogashi-Meicha (うおがし銘茶) is a traditional tea leaf shop in Tsukiji outer market. The shop is always busy with local people who seek for fine quality Japanese tea leaf come across the country.

Taste of Japanese high quality tea is also upto ways to make it from the leaf.  With what kind of pot? How much to put tea leaf in the pot? How long to brew it in the pot...?  Actually there are many points to be noted in order to make the drink at the best.

Uogashi-Meicha offers an opportunity to try fine quality Japanese tea prepared by their skillful tea specialists at the unit "Cha Ginza" (茶　銀座), in central Ginza.

In the three-floor-height modern house, with small amount of entrance fee (Yen 500 per person), Uogashi-Meicha provides a special tea tasting opportunity in Japanese-modern space on the second floor.

Two different kinds of Japanese tea are prepared by their staff who knows how to make them at the best condition. Japanese traditional sweets, which is also the best match with the tea provided, is served in the middle of the tea tasting. Both tea and sweets are ones fit for the season, carefully selected by the shop staff.    

 

Take a rest and taste the best quality Japanese traditional tea during shopping in Ginza.

 

On the ground floor, Uogashi-Meicha's fine tea selections are available for souvenir, while on the third floor, it offers matcha green tea tasting as well.

 

Shop name: Uogashi-Meicha Cha Ginza

Address: 5-5-6 Ginza, Chuo-ku, Tokyo

Website (in Japanese): http://www.uogashi-meicha.co.jp/shop_01.html  

View Larger Map

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

Soba noodle at Kanda Matsuya (神田まつや)

This is our year end post of 2011. So it is about what Japanese people have at the end of a year.

As our previous post about Soba, in Japan we have a custom to have soba noodle on the night of 31st December, wishing healthy long life like soba noodle. It is called "toshikoshi soba"(年越しそば, year crossing noodle). It is not fixed style or ingredient for toshikoshi soba so it is arranged with topping as each people like.

Inspiring from soba noodle, today we introduce a traditional soba restaurant in central Tokyo. It gets the most number of guests on the 31st December every year. Even not on the year end date, people often make a queue in front of the restaurant in order to get a bowl of nice hand-made noodle.

Kanda Matsuya (神田まつや) is located in business district of Awajicho (淡路町).  It is also accessible by walk from Akihabara electronic town. Standing on the side of Yasukuni-dori (靖国通り) street, one of main road of Tokyo, the exterior appears appropriate as a soba restaurant with over a hundred year history. 

 

 

 

 

 

 

Inside of the restaurant as well, it won't disappoint visitors' expectation. The space is like a "time trip" to good-old-day in Japan. Also you may find skillful staff making soba noodle by hand.

Kanda Matsuya offers various versions of soba. Many of them are noodle and soup in bowl and one or more ingredient on top of it, typical ones for example deep-fried bean curd, eggs, chicken or curry. The price range is from Yen 600 for the simplest noodle bowl to Yen 2000 with large tempura pieces, depending on ingredients.

 

What I had here is Oyako-namban (親子南ばん, chicken and egg)

that is rare to find in other soba restaurants.  

 

 

Soba noodle is generally light in volume and easily digested food. It is also a good option to have it for lunch, while you have a plan of big dinner on evening or when you had too much on the last evening. 

Related post:

Soba (そば、蕎麦、Japanese buckwheat noodle) 

 http://aboutfoodinjapan.weblogs.jp/blog/2008/12/soba-japanese-b.html 

 

 

Restaurant name: Kanda Matsuya (神田まつや)

Address: 1-13 Kanda Sudacho, Chiyoda-ku, Tokyo

Official website: http://kanda-matsuya.jp/

大きな地図で見る