Monthly Archive: January 2007 [31]
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January 30, 2007
八山
7700yen for two hours of "tabehodai"(eat as much as you like) of beef shabu shabu and sushi, and "nomihodai"(drink as much as you like) of beer, sake and other beverages. You get one big plate of assorted sushi at the beginning and you can order other stuff by filling out the sushi order sheet. The quality of the sushi is so-so except the anago which is quite good.
The quality of beef varies, some were soft and delicious. Limited myself to about 5 or 6 sushi to save space for the beef. It is only hot water in the hotpot, not dashi that would have been much nicer.
The uni is quite bitter, probably very cheap uni.
Kishimen(flat udon) is added to the soup at the end - very nice since the soup is finally full of flavour from all that beef and veggy cooked in it. Matcha ice-cream as dessert.
Location is right at the main road of Roppongi. We went on a Thurs night and it was fully packed with salarymen and many foreigners. It was so busy that many of our sushi orders never came.
八山
Comments(2) [ japanese food | 麻布・六本木・赤坂 ]
January 28, 2007
Au gout du jour （オーグー ドゥ ジュール＠麹町）
Chef's lunch course 6300yen.
ホタテ、カニ、つぶ貝ののコンソメジュレ。
Scallop, crab and Tsubugai shellfish consomme jelly.
カリフラワーのブルーテ トリュフ風味。
Cauliflower velouté with truffle. This is so nice!! The fragrance of the truffle is astonishing. Such a big piece too. The cauliflower soup is super sweet.
Completely forgot what the fish was...not much impression taste-wise either.
鴨胸肉とフォアグラのポアレ 白隠元豆のバルサミコヴィネガー煮込み。
マスカルポーネチーズケーキ。
Duck breast and foie gras with white kidney beans in Balsamic vinegar sauce. At first I was not too excited about Balsamic sauce and kidney beans, but this is absolutely delicious! The duck is tender and foie gras is crispy on the outside, creamy on the inside.
For dessert I had mascarpone cheese cake. A bit light to my taste, but not bad.
Service is attentive but not too intrusive. One of my friends brought a cake to the restaurant and the staff cut and served the cake after the course dessert. Very accommodating.
Au gout du jour
January 27, 2007
すし屋銀蔵
レディスランチ、８００円。
Lady's lunch with sushi, salad, nimono(simmered vegetables) and chawanmushi and mango(pretty frozen). Just so-so.
Comments(2) [ 飯田橋・神楽坂 ]
January 26, 2007
神楽坂 鳥竹
石焼ビビンバ、８５０円。 Bibimbap. It's okay.
神楽坂 鳥竹
Comments(0) [ 飯田橋・神楽坂 ]
January 25, 2007
浜よし
8000yen dinner course. Pictures show portion for 4 people.
鯛の煮付け。お刺身盛り合わせ。
Bream simmered in sweet soy sauce. Very nice! Fish is soft and fatty. Craved rice!
Assorted sashimi. Other than fish, there are also abalone sashimi and scallop. The abalone is very hard when eaten raw. Plenty of shiso underneath which is fresh and very nice to eat with the sashimi.
毛蟹。
Hairy crab(kegani). My friends taught me to pour hot nihonshu(Japanese wine) into the crab shell, mix with the kanimiso(crab innard) and drink from the shell. Surprisingly delicious~.
Apparently the master hunted the wild ducks himself. There is a picture of him with his hunting rifle on the wall. My friends went to watch him skinning and preparing the duck over the counter but I stayed at the table. ^^;;
鴨鍋。
Other than the wild duck, pigeon is also added to make the soup stock for the kamo(duck) nabe.
Lots of mushrooms, veggy, tofu, Konjac went to the soup too. One daidai(bitter orange) for each person to squeeze the juice as a final touch.
The madam did everything for us so we just waited. (btw it takes 3 hours at least to finish the whole course)
Sliced wild duck meat are to add at the end. Texture is quite hard.
鴨雑炊。
Rice and egg are added to the leftover soup to make zousui(rice porridge). This is always the best part of a nabe course, but argh, I was just too full and only could eat a bit.
浜よし
Comments(4) [ japanese food | 神田・神保町・秋葉原 ]
January 24, 2007
中華そば 高はし
雲呑麺、９００円。
Ramen with wonton. Soup is chicken and pork based, a bit too light, but comes boiling hot. Don't like the noodles which are too soft. The wonton are massive and come in many pieces, but like the chashu better.
高はし
Comments(2) [ 飯田橋・神楽坂 ]
January 23, 2007
上野の杜 韻松亭
This Japanese restaurant is inside Ueno Park. Lovely view! Must be amazing during Hanami season.
Sat on the second floor. So comfortable~
花籠膳（雪）、茶碗蒸し、豆御飯付き、１８９０円。
Hana-kago-zen: translated to "flower basket meal". It is often said that "Japanese eat with their eyes". So right on! Taste is secondary, celebrating Japanese aesethics comes first. Most of the pretty things in the basket are veggy and tofu, all cold. Chawanmushi and rice with beans(this is so good) and miso soup are of course hot. Rice and soup are refillable. Will come back for tea and sweets!
韻松亭
Comments(8) [ japanese food | 本郷・根津・湯島・上野 ]
January 22, 2007
たつみや
4 prices for the Unaju: 1300, 1600, 2000, 2500yen. The difference is the size of the unagi. Had the 1600yen one which is quite small. Unagi likely not grilled upon order cos it came too quickly and wasn't hot. The rice underneath was quite soggy. This place is famous for having been visited by John Lennon and Yoko Ono.
たつみや
Comments(4) [ 飯田橋・神楽坂 ]
January 21, 2007
Apicius （アピシウス）
Lunch at a luxurious "Grand Maison"(I wonder if this is a Japanese term?). 8000yen lunch course.
殻入りスクランブルエッグ キャビアと雲丹のハーモニー。
小笠原産 海亀のコンソメスープ（＋１９００円）。
Scrambled egg stuffed in eggshell with caviar and sea urchin. Maybe a little too filling for a starter.
Ogasawara green sea turtle consomme soup(+1900yen). This is a chef's specialty that my friend requested to add to the course. Nice smell. Particular taste. Good for skin apparently.
手長海老と冬のきのこ カネロニ仕立て。
狩猟鴨のビトック サルミソース。
Cannellonis of scamp and mushrooms. The sauce is made from prawn. Quite good.
"Bitoke" of hunted bird with salmis sauce. If I had known that Bitoke meant hamburger I would have chosen a different course. ^^;; The paste on the side is chestnut.
5 different wagon desserts for you to choose. Normally they don't serve "a bit of everything", but the restaurant was quite empty that day so they made an exception. Mango mousse is nice.
This week's lunch menu here.
Apicius
Comments(6) [ french food | 有楽町・丸の内 ]
January 20, 2007
La Porta Felice
カキとほうれん草のガーリックソーススパゲッティ＋トマトソースで煮込んだソーセージのラグーソーススバゲッティ、１２６０円。
Oyster and spinach garlic sauce + sausage in tomato ragu sauce. Comes with salad, bread and coffee. Just your regular pasta lunch.
La Porta Felice
Comments(0) [ 護国寺・江戸川橋 ]
January 19, 2007
鉄兵
サーロインステーキ丼（１２０ｇ）、２３００円。
Read a couple of reviews about this Japanese steak place with opinions divided between "Despite the publicity from TV shows, the steak-don is nothing special" and "Best steak don in town". Hmm hesitated for a few months but decided to give a try anyway. Turned out it was quite nice~. Very simple seasoning with just butter and soy sauce and pepper, served rare. The sirloin steak was very soft and tender. 120g sounds very little but it was actually okay. A huge huge bowl of rice to fill your stomach too(I couldn't finish...).
鉄兵
January 18, 2007
VIRON (ヴィロン)
ババ。
All these are from a couple of visits.
Baba. Gosh it is soaked thoroughly with alcohol already and you get a whole bottle to add some more yourself...the waitor said a few extra drops on top will give nice fragrance - he was right! I ended up adding more than a few drops and got quite drunk...the couple at the next table said they could smell it from there. ^^;;;; Also love the cream on top.
サントノーレ。ジャンボン・ブリー・ド・モー。
Caramel-glazed petit chou(cream puff) with praline cream inside and sweet whipped cream on top.
Jambon Brie de Meaux - ham and brie sandwich. Both delicious as usual.
I have blogged this place so many times but never took pics of the shop. Great location right in the heart of Shibuya.
鴨のスモーク サラダ、８４０円。 タルトタタン、８４０円。
Smoked duck salad. Nice smoky flavour. And finally tried Tarte Tartin! I have heard so much about Tarte Tartin in VIRON but somehow never had a chance to try it. The caramelized apple is absolutely delicious~. Such a big piece! But it is mostly apple and I practically inhaled it in no time. Served hot. Could be a bit oily for some people but okay for me. Only available in winter.
VIRON
Comments(3) [ bakeries | 渋谷・恵比寿・代官山 ]
January 17, 2007
石ばし
うな重（上）、２８００円。香物・肝吸い付き。
Unaju - eel on rice in a box. Comes with veggy pickles and kimosui(a clear soup made from eel livers). My gosh the unagi is so nice! Very soft and fatty. The sauce is light and elegant in taste. Unagi is usually preferred to eat in summer because it is nutricious hence provides strength to beat "summer weariness", but as the lady staff was telling other customers, Unagi is the most delicious in winter because it has the most fat. This place is very famous - established in 1908. I sat in a small room next to the genkan, but I think there is zashiki(tatami-floored room) inside. Whether you have reserved or not, they will only start preparing the unagi after you sit down, so even at lunch time, prepare for a 40~50 mins wait. I wasn't prepared and almost fainted from hunger, no kidding. But it is really worth it!
石ばし
Comments(5) [ japanese food | 護国寺・江戸川橋 ]
January 16, 2007
池の端 藪蕎麦
いそゆきそば、７５０円。
Soba in beaten egg. Never had this before! It is quite nice. The egg sauce is not seasoned so you dip the soba into the tsuyu sauce before you eat.
池の端 藪蕎麦
January 15, 2007
Cucina Siciliana Archimede （アルキメーデ＠神泉）
レバーペースト、豚のリエット。カリフラワーのスープ。
Dinner at a recently opened Sicilian restaurant, which is about 10 mins walk from Shibuya station. Dinner course is 6000yen.
Liver paste and pork rillette. Cauliflower "soup"(more like paste). Bread is warm and soft.
１０皿の前菜。
10 appetizers to share between 2 people.
Left pic: octopus and salmon and fruit(top left); beef neck meat with herb and almond and cheese; pork and tuna paste; squid and prawn(bottom left); porcini; spicy aubergine.
Right pic: aubergine layered with cheese; maguro(tuna) veggy roll with bell pepper paste.
手打ちのタリオリーニ ムール貝のラグー シシリア産マグロのからすみ添え。
Left pic: baked mussels; tripe and leek.
Right pic: one pasta from the menu of 4 choices. I picked the homemade tagliolini in ragu of mussel, topped with Sicilian tuna karasumi. The portion is for 2 to share.
リングイネ 魚介たっぷりのシシリア風ペスカトーレ。
窒息鴨のロースト ちょっと甘めのシシリア産マルサラソース。
House speciality Linguine seafood Pescatora is prefixed. Also for 2.
My main dish from the menu(6 choices) - Roasted duck in sweet Marsala Wine Sauce. This is for 1 person. The madam said the portion for the meat is the biggest from the top of the menu and gets smaller as you go down the list. Mine is right at the bottom and is supposed to be the "smallest".
デザートの盛り合わせ。
Dessert plate for 1: passion fruit sorbet and pineapple; pistachio roll cake with lemon cream; raspberry Tiramisu; panna Cotta.
For herb tea, you pick the tea leaves and mix it any way you like. I had a bit of everything.
For 6000yen it is amazing how much food they are giving you. After the appetizers, most people will probably be 80% full already. Even a big eater like me had difficulty finishing the main dish and the dessert. (In fact I couldn't eat breakfast and lunch the next day...) The very friendly madam told me that there was a customer who got mad about the crazy portion, stormed into the kitchen and shouted at the chef: "How can you expect me to finish all that food?!". ^^;;; Apparently the chef learned cooking in Sicily for 3 years and the experience of being welcomed with good food that just kept coming and coming even though he could eat no more, made him decide to do the same to his customers. ^^;;; Taste-wise, it is quite good but not exceptional. The nicest is the meat dish - the duck is tender and the sauce is sweet and wonderful. A shame that I was so full by that time that I couldn't really enjoy it. Linguine is cooked al dente but otherwise the pasta dishes are a bit normal. The madam asked us if we wanted smaller portions for the pasta, but my friend is a big pasta lover so we said no. Hmm, the best solution is probably to request for smaller portions of the dozens of appetizers. Some of them taste rather similar anyway. It is course-only for now but the madam said a la carte menu will be available soon.
Menu(J): 1, 2.
Archimede
Comments(5) [ italian food | 渋谷・恵比寿・代官山 ]
January 14, 2007
Pâtissier Shima （パティシェ・シマ＠麹町）
クレーム・アンジュ。
Creme d'Ange: the outside is made from fromage blanc, merengue and fresh cream. Inside is sponge cake soaked with raspberry sauce. Soft and fluffy but at the same time rich with cheese. Very nice! There is a small cafe space next to the cake shop where you can eat in.
Pâtissier Shima
Comments(4) [ cakes and sweets ]
January 13, 2007
鳥つね 湯島天神前店
しんじょ揚、７００円。
親子丼、１６００円。
Minced meat croquette. Oyakodon.
This is a branch of a famous oyakodon shop here. I actually tried to go to the original shop before when I happened to be in the neighbourhood but it was closed. Both the original shop and the branch get quite a lot of publicity on TV and magazines so I always wanted to give it a try. Met up a friend for dinner. First shock : 700yen for just two teeny-weeny croquettes?! Second shock: the egg in the oyakodon was a bit too cooked to my liking and the sauce was too strong and too much that it soaked through all the rice. Final shock: there was this incredibly rude guy(possibly the owner?) who refused to give us time to look at the menu and asked us 3 times in a row "Still not ready to order?". He literally chased us(and the couple next to us) out of the restaurant once we finished the food and were still drinking the tea. We were only there for like 50 mins....
鳥つね 湯島天神前店
January 12, 2007
かるかや
釜揚げうどん、３５０円。
Kamaage udon - hot udon straight from the cooking pot and accompanied by a dipping sauce(cold in this case and with a raw egg). The udon is homemade - very chewy and nice. 350yen is so cheap! This place is on the roof of Ikebukuro Seibu department store. I knew about the roof floor self-service eateries but never thought of trying. Then I saw a gourmet program on TV introducing this udon shop and a search in the internet showed that it is actually mentioned in a few udon-related web sites, so I went to try on the next day. But as I should have known, everybody saw that program....I just couldn't be bothered to wait. One season later, either the media influence has faded or it is just too cold to eat outside, no queue! ^^;;
かるかや
Comments(4) [ good cheap eats | 池袋 ]
January 11, 2007
南池袋 大勝軒
もりワンタン、７５０円。味付け玉子、１００円。
Tsukemen(called mori-soba in this shop) with wonton and seasoned egg. Also a slice of pork at the bottom. Wonton is good but pork and egg are so-so. The noodles are cold by default, but you can also choose hot noodles for Tsukemen, which is probably a better idea in this weather. This shop is a branch of the very popular Taishoken, also in Ikebukuro. Old entry here.
南池袋 大勝軒
Comments(0) [ 池袋 ]
京はやしや
チャイナジャスミンパフェ、１０５０円。
Old entries here and here. This time I tried the Chinese Jasmine parfait. Only a small scoop of Jasmine ice-cream on top, mostly yogurt ice-cream at the bottom which is a bit watery. Though the cafe is opened until 10pm which is very handy when you want something sweet after dinner...
京はやしや
Comments(2) [ japanese sweets | 神宮前・青山・広尾 ]
January 10, 2007
Cote d'Or（コートドール）
赤ピーマンのムース。 生牡蠣、下仁田葱ソース。
Red bell pepper mousse, with tomato sauce.
Raw oyster with shimonita leek sauce.
エイのキャベツ添え。 口直し：天然キウイ。
Ray fish with cabbage. Natural kiwi.
みかんのスフレ。
Mandarin orange souffle.
Macarons and chocolate.
Lunch course plus a glass of champagne, 7000yen.
Absolutely lovely food! Every dish looks simple but tastes perfect. Staff are very friendly and sweet. The red bell pepper mousse is a signature dish and I tried to request for it when I phoned to book, but I was told politely that it was not available during winter season. But when we went on the day, red pepper mousse was on Today's Lunch menu! Apparently they remembered my request and made an exception. Ray fish with cabbage is also another signature dish and even though I didn't request it, I was happy that it was available too. The food, the service, the ambience are all just so great that the minute I walked out of the restaurant, I already felt like going back again.
Cote d'Or
Comments(5) [ my favourites | french food | 白金・三田 ]
January 09, 2007
DESTINY
うにのクリームソーススバゲッティ、１２００円。
Spaghetti with sea urchin cream sauce. Just okay, lots of mushrooms and pepper, the uni is a bit bitter, the spaghetti is hard as I like it. Very small local Italian restauarant with only counter seats. I have been here for lunch before but apparently they don't do lunch anymore. The chef is black, who likes to chit-chat with customers.
DESTINY
Comments(2) [ 大山・板橋 ]
January 08, 2007
麺場 七人の侍
特中華そば、８８０円。
Pork bone + fish based soup. Thick slices of very soft chashu. Neither too salty nor too oily, very easy to eat.
七人の侍
Comments(3) [ 池袋 ]
ランチハウス ミトヤ
野菜と肉のタレ焼き定食、７１４円。
Vegetables and pork in sweet soy sauce with a raw egg on top. Cheap and massive portion with lots of cabbage. Very strong taste that made me feel a little ill halfway, but I only decided to leave it when I saw a cockroach crawling all over the condiment tray...I grabbed one of the cooks immediately, but he just caught the cockroach with a tissue, didn't apologise, didn't clean the tray....It was probably a common occurrence?
Comments(5) [ 池袋 ]
January 07, 2007
美松
ムツ塩焼定食、１３００円。
Grilled Mutsu(Japanese blue fish) with salt. Back for dinner at this Japanese teishoku place. Past entry here and here. There is not much option around Ikebukuro when you crave a simple Japanese fish and rice meal, unless you are willing to settle for chain teishoku restaurants. This place is not exactly cheap, the fish is not so consistent in quality(usually it is good but this time the fish is too dry) and portion a little small, also the madam tends to forget orders and make you wait forever(^^;;), but the rice and the miso soup with seaweed and daikon are very good.
美松
Comments(0) [ 池袋 ]
January 06, 2007
Beige Tokyo (ベージュ東京)
フォアグラのスープ。
Much-hyped French restaurant on the 10th floor of the new Chanel building in Ginza, apparently a collaboration of Chanel with a renowned French chef(better not mention his name). Rumour has it that the food is "....", but a friend wanted to try it anyway before leaving Tokyo for good, so we went, slightly intimidated by the high ceiling and the army of staff in black Chanel suits, ate the 8000yen lunch course, drank the 2000yen champagne, and consequently confirmed that the rumour is true afterall. ^^;;;;;;;
Foie gras soup.
The brownish round thing is butter with mushroom mixed in it, with the bread it is quite nice.
雲丹とホタテ貝のコキーユ仕立て。
ベーコンをピケした真鱈、かぼちゃとトランペット茸、ソースドルチェ・フォルテ。
Uni and scallop coquille.
Cod piqué(??) with bacon, pumpkin and trumpet mushroom, sauce dolce forte.
鹿児島産黒豚ロース肉のロースト、やわらかなじゃがいも。
Roasted pork loin meat, with potato.
カレ・シャネル ショコラープラリネ、グラス ノワゼット。
Carré Chanel chocolate praliné, glace noisette. Apart from bread and butter, the dessert is also very good. Though to our irritation, coffee is not included in the course.
Beige Tokyo
Comments(7) [ french food | 新橋・銀座・日本橋 ]
January 05, 2007
ラーメン二郎
豚入りラーメン、７００円。にんにくと野菜（少なめ）をトッピング。
Finally went to the stomach-challenging ramen Jiro. A good introduction to the original shop here. The one I went to is a popular branch in Ikebukuro. I had the "small" ramen with pork. Four free toppings are available - vegetable(mostly beansprouts and a little cabbage), pork fat, garlic, and extra soy sauce tare. You can ask for all four toppings. The huge pile of beansprouts other people were struggling with just looked too daunting that when I was asked by the staff about my choice of toppings, I requested for garlic and a "smaller portion" of vegetables...and thank god I did. The noodles are very thick, and a lot a lot a lot of them. You can ask for "hard" noodles, as most ramen fans would prefer. A 5mm layer of fat was floating on the soup which made me hesitate in drinking the soup, but taste-wise it is good. The pork is hard and tasteless so maybe the simple ramen without pork(600yen) is a better choice(other toppings are free anyway). Altogether not bad actually, in a junkfood-ish guilty pleasure sort of way. Oh many people were saying the mysterious word "mashi-mashi" when they ordered the toppings, and I later found out that it is a term meaning "more-more". So "yasai-mashi-mashi" means "veggy more more". I wonder if they have a word for "less less". ^^;;;
ラーメン二郎
Comments(6) [ good cheap eats | 池袋 ]
January 04, 2007
Patisserie Grasstiara (パティスリー・グラスティアラ)
Caramel and chocolate Mont Blanc with marron. Not so good and quite expensive(about 840yen). Cute decor and almost always empty that you can sit forever - a great hangout place.
Grasstiara
Comments(2) [ cakes and sweets | 池袋 ]
January 03, 2007
RISTORANTE SICILIANO MASSHU GINZA（リストランテ シチリアーノ マッシュー銀座）
おまかせコースは５０００円。
マグロの顎肉のタルタル、焼き茄子、アンディーブ。
ヒラスズキのカルパッチョ、天然舞茸のソテー、ルッコラ。
5000yen dinner. Everything is included in the course for one person.
Maguro(tuna)'s chin meat Tartare, with grilled aubergine and endive.
Hirasuzuki(a kind of seabass) carpaccio, maitake mushroom saute, rucola salad, very sweet tomato sauce, and pistachio sprinkled on top.
Both are absolutely divine!! I never had Hirasuzuki before, it is so nice. Very generous portion of my autumn favourite maitake. A good start and it only gets better.
コルクで蒸し上げた蛸のモンデッロ風インウミド。
Steamed octopus with potato. I am actually not a big fan of octopus but this is so soft so delicious. Even the simple potato tastes amazing.
Two kinds of bread - sesame and cheese. Both so good that even though we knew we should control as we were only on our third course, we couldn't resist finishing them all and asking for more.
蕪のピュレとサフランと魚のスープ、キターラとマグロのカラスミ入り。
乳飲み仔羊、ポルチーニとトリュフオイルの手打ちフェットチーネ。
Fish base soup with turnip purée, saffron, Chitarra(pasta), topped with maguro karasumi. Wow amazing depth of taste just as the many ingredients have promised. The karasumi is salty to eat alone but very nice with the soup.
Homemade fettuccine with baby lamb, porcini mushroom and truffle oil. The fettuccine is not overcooked like in so many Italian restaurants(even the expensive ones). The ragu sauce with such generous amount of porcini and lamb would never go wrong, especially the truffle oil gives off an appetizing fragrance that you simply forget you already had 4 plates of food.
鹿肉のオーソブッコ： 鹿のスネ肉の赤ワイン煮。焼き栗のペーストと砂糖漬けの洋梨添え。
シンプルなトマトソースのスパゲッティ。
Vension knuckle simmered in red wine, with grilled chestnut paste and glaced pear and a slice of truffle on top. The tender meat just slid off the bone. So yummy. The sauce, the chestnut, the pear are all sweet.
Simple spaghetti with tomato sauce. In case you are still hungry, you can ask for any grams you want. The standard is 60g, I was greedy and had 80g. ^^;; The tomato sauce is thick but just so good that I finished every drop.
Dessert and coffee are not included in the dinner course, and we were just too full to even ask for the dessert menu. The course itself is 5000yen, I ordered a glass of champagne and a glass of BIO white wine that the staff recommended, plus a coffee at the end, the bill came up to 9000yen. For the amount and the quality of the food, a great deal I think. Though my friend, who likes mild taste and can't quite take rich food, said this place is a bit too salty for her.
This restaurant is on the second floor of a shabby building with a sign almost impossible to spot. We simply walked straight past it the first time. Very small place and crowded with customers even on a rainy weekday evening. We booked 2 weeks before but all tables were full and only the counter seats were available.
Very very friendly people working here. All guys. The chef who came out and explained the dishes to us, was so sweet and looked like he was in his twenties that I didn't realise he was the chef himself at first and thought he was just a waiter. ^^;;
RISTORANTE SICILIANO
Comments(4) [ my favourites | italian food | 新橋・銀座・日本橋 ]
January 02, 2007
串鐵
うな丼スペシャル、１０７０円。
Very cheap for Unagi don. Tasty too. Very smokey and hot inside and crowded with salarymen. Other than unagi, they serve cheap chicken and fish lunch sets as well.
串鐵
Comments(6) [ 飯田橋・神楽坂 ]
January 01, 2007
広島お好み焼き くるみ
お好み焼き スペシャル（肉ダブル、玉子、そば）、８５０円。もちをトッピング（ランチサービス）。
Hiroshima style Okonomiyaki, with pork, egg, noodles and cabbage. At lunch time you can get one more topping for free and I had mochi. Quite nice! Mayonnaise and sweet okonomiyaki sauce on the table for you to add yourself.
くるみ
Comments(2) [ 飯田橋・神楽坂 ]
