About food in Japan

Okinawa local food collections

In Tokyo, the weather of the month February is chilly and hard. We feel that the spring is still far away. As you may know, Japan’s area is long from North to South. It means we can find many different culture, climate etc, when we move within this small Far East country.

Last month, the owner of About Food in Japan visited Naha, the capital of Okinawa prefecture, Japan’s southern the most island. As a series of blog post, from today we will introduce local food and related spots in Okinawa.

The first post here is introduction. A bit more about Okinawa(沖縄) region,

Okinawa prefecture consists of over 360 islands within the area of 1000km East-West, 400km North-South the Pacific Ocean. The capital city, Naha is located on Okinawa main land. It is 1500km away from Tokyo and accessible by air.

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The climate is in subtropical zone and the average temperature in winter season is 18 degree, much warmer compared with one in cities of Japan main land.

Situated between Taiwan and Japan main land, the Ryuku (Okinawa) kingdom was a prosperous for centuries as an important trading point. Because of such historical background and geographic characteristic, Okinawa has unique and different culture from other parts of Japan.

 For the unique culture, food is also not the exception, of course. As the first introduction part of Okinawa, here we list-up local specialty food in Okinawa.

 

*Pork

Pork meat is traditionally taken by local people and their local pork brand “Agu” is known as the top 3 best pork in the world with Iberico in Spain and Jinhua(Kinka, 金華) pork in China.

It can be served in many different style. 

For example, “shabushabu”

 

 

Or one of the Okinawa’s most known specialty “rafte” (ラフテー、simmered pork)

 

 

The local people use every parts, even ear, face skin, of pork as food.Foot is also popular ingredient and called “tebichi” in local dialect.

 Fried pork foot

 

 

*Seaweed

Two well-known local specialty of seaweed are...

Umi-budo (sea-grape, as looked)

 

Mozuku

Often served with sour sauce at everywhere from local casual dining to hotel breakfast. The style is also widely available at supermarkets in Tokyo, while tempura is rare to be found out of Okinawa. Actually Mozuku tempura is one of the best local specialties for me.

 

Mozuku tempura

 

 *Tofu

We found different version tofu and its cooking way in Okinawa. Tofu in Okinawa has less water inside and because of that, the texture is harder. Hence it is often cooked and fried with vegetable.

 

 

 

Atsuage – deep fried local style tofu

 

 

Tofuyo – fermented tofu

This is really like “cheese”!! With strong perfume and good match with alcohol drink.

 

Peanuts tofu – also popular side dish here

 

 

 *Goya

You may know goya or nigauri (bitter ground). The most famous Okinawa dish is Goya-chanpuru (fried goya, tofu, vege and egg etc). It is so popular and surely available at restaurants specialized in Okinawa dishes in Tokyo. So..we did not take this menu in Okinawa actually, while we were busy and full with other dishes not available in Tokyo. Then sorry no photo!!

 

*Drink(alcohol)

Awamori

Distilled sake made from rice.

We visited a distillery during the trip and will report it on a further post.

 

 

Orion beer – Local beer brand from Ishigaki island available

at most of restaurants in the region.

 

 

On coming several posts, as a series of Okinawam, we will introduce food markets in Naha as well as some local restaurants etc.

 

Event: Sukiyaki and Edo magic in Asakusa

Today we are going to introduce an ineresting event by our business partner.

If you are enough lucky to be in Tokyo on 15th February 2014 (Sat) and have free time in mid-day, this must be a good opportunity to enjoy nice Sukiyaki meal and Edo magic show at the same time at Chinnya, Sukiyaki restaurant with over a-century-long history in Asakusa.

Please contact the event organizer as below if you would like to participate in.

Advance reservation is required.

 

Title: Edo Tazuna (magic)@Chinnya by Shintaro Fujiyama

"藤山新太郎 江戸手妻の会 ＠浅草ちんや" 

Date: 15 February 2014

Start time: noon (12h00)

Place: Asakusa Chinya (established Sukiyaki restaurant)

Price: Yen15,000 per person (Sukiyaki lunch and magic show included)

First Sukiyaki (beef in hot pot) lunch will be served in a banquet room

After the meal, Edo magic show will be performed in the same room

*The event is taken place in Japanese. But the organizer can understand English.

Reservation: by 3days prior(12 February), 

Please send your request (in English) by email to 

e-mail:　reservation★shinnichiya.com (please convert ★ to @.)

If you understand Japanese, please refer the original information in Japanese and make a reservation as instructed on the site. 日本語での案内、申込先は下記のリンクです。

Original event information: http://www.shinnichiya.com/?p=2082

 

Asakusa Chinya:

A minute walk from Asakusa Kaminarimon (gate).

The restaurant is specialized in Sukiyaki for a century in Asakusa. 

Official website: http://www.chinya.co.jp/english/index.html

 

Edo magic show and Shintaro Fujiyama

He started his career as a magician at his age 12, award-winning magician who performed in front of some VIP guests. He will demonstrate "Edo Tazuna" magic in Japanese traditional style.

 

 

Don't miss this chance to have good quality sukiyaki dish as well as Japanese magic show at a time.

And again, advance reservation is necessary. 

To make a reservation, please contact to 

e-mail:　reservation★shinnichiya.com (please convert ★ to @.)

 

 

 

 

 

 

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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Where to enjoy Udon in a casual way

Following the fist post of  Udon (Japanese traditional wheat flour noodle) series, today we introduce  one of the most casual way to enjoy the noodle in Tokyo and other parts of Japan.

Since several years ago, we see more and more self-service style Udon restaurants in Tokyo and surrounding area. The traditional noodle has good taste but it does not look so cool at least for us, Japanese locals to be honest. Especially Japanese ladies and girls were likely to choose Italian pasta for their lunch rather than Udon.

However the situation might be changed a bit by the emerging self-service Udon restaurants. Two major chains for the restaurant category are called “Marugame Seimen (丸亀製麺)” and “Hanamaru Udon (はなまる　うどん)”. Ordinary Udon and also Soba restaurants are small family-owned, table service restaurants, while the new type of Udon restaurants are in self-service style, offer more seats and at reasonable prices. For any kind of people from young to old, non-Japanese speakers, these casual restaurants will be a comfortable dining choice at very reasonable expenses. You could find units by not only those two major chains, Marugame Seimen and Hanamaru, but also other brands’ in town.

The operation system at such self-service Udon restaurants are unique. No table service as we told and it may be more similar to food-court style.

First, check the menu and decide what you want to order. In many cases, you will find a poster or menu board with photos and prices for each. Then go to the counter and tell a chef cooking Udon noodle. Normally he/she is ready to listen to you.

You will get your ordered bowl of Udon in a few minutes. After that, proceed the way following the counter. If you would, you can add some pieces of tempura as a side dish.

 

 

 

 

 

At the end, you will encounter a staff with a cash register, it is where you pay the bill. Usually it is around Yen 500 per person including one or two pieces of tempura, depending on what you take.

It is the moment when we recognize the value of this kind of casual Udon  restaurants. Nice and healthy Udon lunch or dinner set is available at Yen 500!! That’s why these Udon restaurants become so popular among locals. Now we have more opportunities to enjoy Udon noodle than before.

Once you make a payment, take a pair of chopsticks, a cup of tea and add some condiment (shredded leek, sesame powder, hot chili powder for example) there then take a seat for enjoying your meal, all as you like.

Marugame Seimen also explains the system in English on its website. To access the page, please click here.

 

The self-service style comes from Sanuki(讃岐) area, Kagawa prefecture, the most famous Udon producing area. So majority of Udon menu are also following the region’s style, Udon noodle with thick sauce instead of full-bowl of soup.

 

Here we have some different versions examples, depending on the restaurants and season.

 

Mentaiko(hot cod roe) and butter at Seto Udon (before and after mixed)

It’s rate to find Udon noodle with a piece of butter.

  

 

Niku (some pieces of beef) Udon at Marugame Seimen

 

 

Self-service Udon restaurants at major locations, for example:

Marugame Seimen in Hibiya (near Imperial Palace)

Address: B1 floor Teigeki Building, 3-1-1 Marunouchi, Chiyoda-ku, Tokyo

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Marugame Seimen in Shinjuku

Address: B1 floor Shinjuku Mitsui Building, 2-1-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo

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Hanamaru Udon in Ueno (brand new! Will be open from 10^th January 2014.)

Address: 2^nd floor Ueno Center Mall 4-7-2 Ueno, Taito-ku, Tokyo

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Hanamaru Udon in Shibuya

Address: B1 floor Shibuya Homes Build., 2-1 Udagawacho, Shibuya-ku, Tokyo

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Seto Udon in Shinagawa

Address: 1^st floor Keikyu Dai2 Build., 3-25-23 Takanawa, Minato-ku, Tokyo

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Udon (うどん), Japanese traditional wheat noodle

During this Winter holiday season, we would like to cover some Japanese restaurants where good “Udon(うどん)” noodle is served.

 

 

 

First of all, let’s review what is “Udon” noodle with our past posts as introduction.Udon noodle is a major kind of Japanese traditional noodle along with Soba (そば).

Ingredient:

The biggest difference between Udon and Soba is ingredient of noodle. Udon noodle is made of wheat flour, on the other hand, soba is of buckwheat.

Look:

Color, because of the difference in ingredient, Udon noodle is in white color, while Soba is darker and looks in gray

Size of noodle or diameter, if we compare them with Italian pasta spaghetti that many of you know, Udon has larger diameter than spaghetti does. Soba has smaller than or almost similar size with the Italian noodle.

Taste, soba has a bit stronger buckwheat flavor, while Udon made of wheat flour has less grain taste but more chewy texture partly because of the larger size.

Soup for these noodle is not so different. Some restaurants offer a diner the choice of noodle either Udon or Soba for same kind of soup.

Well, Udon as well as Soba noodles can be seen across Japan and they have slightly different versions by regions in term of noodle diameter, soup and typical accompanying ingredients.

 

Secondly please let us show you some typical menu vocabulary for Udon.

Kake(かけ) – very simple, only noodle and soup, no other ingredient or condiment. So this menu must be the least expensive normally.

Zaru(ざる) – "Zaru" represents “basket”. Noodle will be served on a basket or flat net with a cup of dipping sauce separately. It is popular especially in Summer. In that case, noodle is likely to be made cool by cold water after it is cooked.

Kama-age(釜揚げ) – It takes a different way in finishing and serving. Noodle is moved to a bowl directly from cooked pot (Kama). A typical process to wash noodle with running water is not taken for Kama-age. Also it is served with special thick sauce instead of full bowl of soup.

Tanuki(たぬき) – The name comes from animal Japanese “raccoon”. In Tokyo and surrounding area, it is noodle with tiny pieces of tempura batter.

Kitsune(きつね) – It’s relative of Tanuki. Kitsune means “fox”. Kitsune Udon has “abura-age”(deep fried tofu or bean curd) on top of the noodle bowl.

Tsukimi(月見) – This name comes from the look. It is more convincing name compared with Tanuki and Kitsune. Tsukimi, “Moon-watching” includes raw egg on top of Udon bowl. The yolk looks like the Moon.

Kakiage(かき揚げ) – A piece of mixed Tempura, called Kakiage, is on top of the noodle. Please check our post to know more about Kakiage from here.

Curry(カレー) － Japanese style curry sauce is added to noodle soup

We should talk about “Japanese style” curry too some days! It’s a bit different from ones in India or Thailand. It is sweeter actually and quite popular menu for kids in Japan.

 

We have more and more versions of Udon soup and ingredients. But that’s all for today unfortunately. We will keep introducing them time by time, even after this series of posts.

 

3 largest or best Udon producing area in Japan

For the first two, everyone agree maybe. For the third one, it is controversial and many people raise different brand areas. It’s only on our opinion.

Samuki Udon (讃岐うどん) in Kagawa prefecture, Shikoku. Definitely it is the most popular area for Udon noodle.

Inaniwa Udon (稲庭うどん) is also one of the regions known for Udon noodle. It is in Akita, Tohoku region.

Kishimen　(きしめん) is the specialty of Nagoya. Unlike ordinary Udon, the noodle is flat and looks like “fettechine” in Italy.

 

Before we introduce some nice Udon noodle restaurants in Tokyo as a series of posts, here is the list of our past posts which cover Udon noodle.

 

Udon (うどん) - Tsurutontan, Roppongi (つるとんたん, 六本木)

http://aboutfoodinjapan.weblogs.jp/blog/2012/08/udon-tsurutontan-roppongi.html

This is one of the best place to enjoy Udon. It offers many different versions including some modern and international for the traditional noodle in a big bowl. The location in Roppongi is also convenient and easy for international tourists.

 

Hokusai (北斎), Japanese restaurant in Tokyo Disneyland

http://aboutfoodinjapan.weblogs.jp/blog/2013/03/hokusai-japanese-restaurant-in-tokyo-disneyland.html

Udon is available even at a Japanese restaurant in Tokyo Disneyland! Served with a piece of carrot in Mickey shape.

 

Discover life of Japanese in good old days at Open Air Architectural Museum

http://aboutfoodinjapan.weblogs.jp/blog/2013/06/discover-life-of-japanese-in-good-old-days-at-open-air-architectural-museum-.html

We introduced the local style in Musashino, outskirt of Tokyo.

 

Michelin Guide Tokyo Yokohama Shonan 2014 published

Following the guide published last month for Kansai (West) region including Osaka and Kyoto, Michelin Guide 2014 for Tokyo and surrounding area has been published on early December 2013.

Let's see what happened and changed.

Michelin Guide Tokyo Yokohama Shonan 2014 includes

14 three-star restaurants - one less from the last year and no new face on the list.

Well, they are ones for Japanese cuisine; Azabu Yukimura, Ishikawa, Yamadaya(Fugu), Esaki, Kanda, Koju who recently opened a restaurant "Okuda" in Paris, Sukiyabashi Jiro as many know for the film about the oldest Michelin star chef, Mizutani who had worked for Jiro, Yoshitake who also run sushi restaurant with Michelin 3 stars in Hong Kong and Rygin.

Total 243 restaurants in Tokyo are awarded Michelin star either *, ** or *** stars.

Among these 243, 17 are newly awarded and 2 are promoted from 1star to 2star including one Korean restaurant.

In addition to these Michelin star restaurants, from 2014 version, the guide includes the selection of "Bib Gourmands" for high-cost performance French and Italian restaurants. These 157 either French or Italian restaurants are selected by Michelin within many offering a meat at less than Yen 5000 per person. The number of restaurants exceeding 150 tells you that Tokyo is a good place to enjoy good French and Italian dishes at reasonable cost as well as Japanese ones.

Bib Gourmands list is the biggest news and feature for the most popular restaurant guide Tokyo 2014. People are relatively calm this year maybe because of no new 3star restaurant is listed, we guess. Hope it changes next year.

By the way, no information about English version is on Michelin's press release. Michelin stated it will launch Michelin guide English version for Japan in online format, when the second last version 2013 was published. It seems that it has not been yet come true. We, Japanese speakers, have Michelin guide digital version, thanks to Gourmet navigator. It's great and easy to search on and bring it for travelling! Hope it will be made soon for English version!! 

 

Related information: 

Michlin Press release 

http://www.michelin.com/corporate/EN/news/article?articleID=NMICHELIN-Guide-Tokyo-Yokohama-Shonan-2014-6-new-two-stars-and-15-new-one-stars-restaurants

 

cafe & books bibliotheque, Yurakucho Tokyo

Weekend afternoon in Ginza area, it is not easy to find a cozy cafe without waiting for a half hour or so. Tables at nice cafe are always occupied with people. Space is rarely available when we need to take a break. 

So this cafe will be an option in such case. In spite of the very-central location and really cozy space, it is not so crowded in many cases. 

cafe & books bibliotheque is accommodated in LUMINE Yurakucho, one of the largest shopping complex in the area, just next to Ginza. It is 30 second from JR Yurakucho station.

From the shopping corridor on the 3rd floor, it could not be identified as a cafe. Some books and goods are displayed and piled up in front ot the unit. Over the book shelf, the cafe exists.

 

Even in the cafe space, nice beautiful books are displayed. 

 

Both lower arm chairs or high table for meal or work are available.

Whether it is for lunch, tea break or dinner,

the cafe provides some attractive options at relatively reasonable cost.

 

"Monthly" different pancake with anglaise sauce

Very attractive looking!!

Can't stop ordering when we find someone having it...

 

Moroccan mint tea

Served with glass cup and by a silver pot.

Rare to find this pair in Japan!

 

 

Lasagna with ricotta cheese for dinner time,

as an example

 

 

Alhtough the cafe has less Japanese flavor, it will be a good option to take a tea break or to have Western taste for dinner or lunch at reasonable price in Ginza.

Enjoy relaxing break time in the cosmopolitan cafe!!

 

Cafe name:  cafe & books bibliotheque

Address: 3rd floor LUMINE Yurakucho 1, 2-5-1 Yurakucho, Chiyoda-ku, Tokyo

Official homepage: http://www.cporganizing.com/bibliotheque/tokyo/concept

 

 

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