Mizuna and aburaage. This is warm.
Tai(Sea bream) Nyumen. Nyumen is hot soumen.
Tai chatsuke(rice in tea broth).
3500yen lunch including a two-layered bento, Tai Chatuske, two side dishes and a dessert. You can order the bento and Tai Chatsuke on its own for 2500yen and 1500yen respectively. Reservation is absolutely necessary – you need to decide what to order when you reserve. There are about 10 counter seats(where we sat), and a few private rooms inside. The counter seats are a bit cramped and I couldn’t see much of what the chef was doing anyway so the private rooms might be a better idea. When we arrived at around 12 noon, the first round of customers were just leaving…which means that they must have started around 11:30am when the restaurant just opened and finished in 30 mins? Maybe they just had the Tai-chatsuke. The restaurant was fully booked from 12 and when we were leaving at around 2pm, the third round of customers started to come….seems like the rather obscure location doesn’t dampen its popularity.
The food is absolutely delicious. Surprisingly strong seasoning for its Kyoto origin – but not overly strong. The highlight is definitely the Tai Chatsuke. First you eat some rice with the tai sashimi and the sesame seed sauce(made with nuts too), and then you pour the tea to make chatsuke. The sesame seed sauce is quite salty so pour a bit at a time. The thick slices of Tai are fresh and delicious to be eaten as sashimi, but when they are slightly cooked by the hot tea and eaten with rice and the sauce, they are even more heavenly. Rice is refillable.
銀座 あさみ(Ginza Asami)
Add: 8-16-6 Ginza, Chuo-ku (closer to Shinbashi or Shiodome)
Beautiful presentation~ The Tai chatsuke sounds so good (what kind of tea is it?). The bento seems quite filling already by itself.
The tea is sencha. Yeah usually I don’t get that full from Japanese course where each dish is small and comes out slowly, but the two layers of bento filled me up really quickly from the start. The rice bowl is big too.
i always wonder, how do those sakura mochi taste like? like…perfume sweeten rice? (haha i always wanted to try them from Japanese market here, yet Joan always forbid me.)
Why why why Joan forbids you??
Oh the fragrance is not like perfume at all. Cherry blossom and cherry leaves are salted(to enhance the fragrance maybe) while the glutinous rice and bean paste are sweet. I dunno how to explain it – just look for a place that sells “fresh” sakura-mochi and try it! (Though you need to wait til next spring now… ^^;;)
She said: “nah it wouldn’t taste good…” ^^;; We’re used to buying things that both of us would agree. So it’s seasonal…no wonder I haven’t seen them for awhile. 🙁
Haha, it is true that you should make sure the sakura mochi is a freshly made one for your first try!
We finally tried Sakura Mochi and LOVE It (still available in market here ;D)! The salty-ness of the flavored leafs go well with the sweet rice, I wish that’s edible..
Oh you finally tried! The sakura leaf is edible, in fact that is the best part of the sakura mochi!!!
What? They are edible!?? Darn…I peel them before eating…what a waste… 🙁
Wagashi like “kashiwa mochi” uses “oak leaf” which is for the nice smell only and is not edible, but sakura leaf and even sakura flower that are pickled in salt are totally edible. Now you have to buy it again to try the leaf haha.