Franziskaner Bar & Grill Ochanomizu (フランツィスカーナー御茶ノ水)

Posted on June 27, 09 by seat

絹引きフランクフルトとハムステーキの盛り合わせ、￥１０００。
Frankfurt and Ham Steak lunch, Y1000. Not available anymore.

ハンブルグステーキランチ（ライスorパン付き）：ハンブルグステーキ、グリーンマスタードソース、￥１１００。
Hamburg Steak Lunch(with bread or rice): Hamburg Steak in green mustard sauce, Y1100.

フランツ特製タンドリーチキンカレー、￥１０００。
Franz’s Tandoori chicken curry, Y1000. Not available anymore.

シュペッツレ（ドイツ手打ちパスタ）ランチ（パン付き）：ドイツハムとキノコのカルボナーラソース、￥１０００。
Spatzle(German pasta) Lunch(with bread): German ham and mushroom carbonara sauce, Y1000.

ドイツ直輸入ソーセージランチ（ライスorパン付き）：チーズ乗せヴァイスヴルストの鉄板焼き目玉焼き添え、￥１２００。
German sausage lunch(with rice or bread): Weisswurst with cheese and fried egg on a hotpan, Y1200.

オリジナルオムライスランチ：とろとろ卵の特製オムハヤシ、￥１０００。
Original Omurice Lunch: Omu-hayashi, Y1000. The rice underneath the egg is plain rice.

シュペッツレランチ（パン付き）：大葉のジェノベーゼソース、￥１０００。
ハンブルグステーキランチ（ライスorパン付き）：ハッシュドビーフのハンブルグステーキ　鉄板焼き、￥１１００。
Spatzle Lunch(with bread): Ooba(green shiso) pesto sauce, Y1000.
Hamburg Steak Lunch(with bread or rice): Hashed beef Hamburg Steak in a hotpan, Y1100.

シュペッツレランチ：ヴルートブルストとサワークラフト、￥１０００。
オリジナルオムライスランチ：ふわふわ卵のオムライス　キノコとホウレン草のデミグラスソース、￥１０００。
Spatzle Lunch: Weisswurst and Sauerkraut, Y1000.
Original Omurice Lunch: Mushroom and spinach in Demi-glace sauce, Y1000.

シュペッツレランチ：カボチャクリームのシュペッツレ　グラタン、￥１０００。
Spatzle Lunch: Pumpkin Cream Gratin, Y1000.

ハンブルグステーキランチ：ハンブルグステーキ鉄板焼き、デミグラストマト煮込み、￥１１００。
シュペッツレランチ：サーモンと小松菜クリーム、￥１０００。
Hamburg Steak Lunch: Hamburg Steak Demi-glace tomato stew, Y1100.
Spatzle Lunch: Salmon and Komatsuna cream, Y1000.

豚肩ロース肉のポトフ仕立て、￥１０００。
I also tried the branch in Nihonbashi(near Nihonbashi Takashimaya).
Pork loin Pot au feu, Y1000.

仔羊のナバラン、クスクス添え、￥１０００。
Also at Nihonbashi branch. Baby Lamb Navarin with cous-cous.

All lunches come with coffee or tea.

The food is quite decent for a weekday lunch. The portion can be a bit small – probably the reason why most customers are female. But the environment is nice(it’s not non-smoking though) and it’s never full even during peak lunch hours so I always come back here when I want to stay away from the salarymen lunch crowd.

Lunch Menu: 1, 2, 3, 4, 5, 6, 7.

Franziskaner Bar & Grill Ochanomizu (フランツィスカーナー御茶ノ水)
Add: 3-1, Surugadai, Kanda, Chiyoda-ku
Tell: 03-5283-6846

ねんりん家 (Nenrinya)

Posted on June 13, 09 by seat

There are two types of Baumkuchen from Nenrinya – hard type and soft type. The hard type is sugar-glaced and much sweeter but since it’s baked for a longer time, it has a nicer aroma and texture. The soft one is lighter. I bought the fresh type which only last for the day, but there are also more lasting types(i.e. preservatives added).

Chocolate flavour is nice too!
ねんりん家 (Nenrinya)

吉野鮨本店 (Yoshino Sushi Honten)

Posted on June 13, 09 by seat

にぎりずし（大）、￥２３１０。
Nigiri-zushi(regular rank, large size), Y2310.

にぎりずし(上)、￥２１００。
Nigiri-zushi(upper rank, regular size), Y2100.

ちらしずし（大・上）、￥２３１０。
鉄火重、￥２１００。
Chirashi-zushi(upper rank, large size), Y2310.
Tekkajuu(Maguro on sushi rice), Y2310.

ちらしずし（上）、￥２１００。
Chirashi-zushi(upper rank, regular size), Y2100.

Pretty nice and fairly reasonably priced sushi place right behind Nihonbashi Takashimaya. I really like the Chirashi-zushi here. Nigiri set is also good. Don’t recommend the Tekkajuu though.

Menu(J): 1, 2, 3.

吉野鮨本店(Yoshino Sushi Honten)
Add: 3-8-11, Nihonbashi, Chuo-ku
Tel: 03-3274-3001

まにわ (Maniwa)

Posted on June 1, 09 by seat

酒肴コース、￥３０００。
先付：生海苔の冷製茶碗蒸し・のれそれポン酢（穴子稚魚）・真鯵の棒寿司。
刺身：伊佐木・帆立・ぼたんえび。
From the Y3000 dinner course.
Appetizer: Cold chawanmushi with seaweed, young Anago with ponzu, Ma-aji(Japanese horse mackerel) rod sushi.
Sashimi: Isaki, scallop, Botan shrimp etc.

冷物：初夏野菜と素面の冷し鉢（茄子・トマト・オクラ・もろこし）。
The Botan shrimp head left from the sashimi was fried and served.
Cold dish: Early summer vegetable(aubergine, tomato, okra, corn) and somen.

肴物：まぐろと胡瓜の酒盗あえ。
温物：大山鶏つみれの味噌仕立て小鍋。
Snack: Maguro and cucumber with shuto.
Hot dish: Daisen chicken tsumire(meat ball) in miso hotpot.

金目鯛の土鍋炊き込みごはん（２～３人前）、￥１６００。
Rice cooked with Kinmedai in a Donabe(Japanese clay pot). It is not included in the dinner course. Y1600 for one big pot and is enough for 2-3 people.

漬物：自家製ぬかづけ。
Store-made pickled vegetables.

A very tiny washoku place in Asagaya with only about 8 counter seats. Still fairly unknown and not even a decent map available in the internet. I’m so glad my friend brought me here because the food – prepared by a young and pretty lady all by herself – is absolutely delicious and the value for money is unbelievable. You have to order the rice/udon separately from the dinner course, but it’s still very cheap considering the quality and the amount of food you get. I had two storemade fruit wine and it came to about Y5000. Asagaya is a bit out of the way but the value is totally worth the trip.

Menu(J): 1, 2.

まにわ (Maniwa)
Add: 2-10-11, Asagaya-kita, Suginami-ku
Tel: 03-6421-3456
Open: 18:00-23:00
Holiday: Sun, 1st and 3rd Monday of each month

Direction: Come out from the north exit of JR Asagaya station, walk straight and go under the shopping arcade. When you see the fastfood joint “なか卯”(Na-ka-u), turn left. Walk for about 5 mins and Maniwa is on the left side of the street.

インドレストラン　マンダラ (Mandara)

Posted on May 16, 09 by seat

チキンバターマサラ（トマト味のチキンカレー）。
Chicken Butter Masara(Chicken curry with tomato flavour).

Fruits yogurt.

I LOVE this Indian restaurant in Jinbocho! I don’t usually crave Indian food but the curry and the naan here have me completely addicted. This restaurant was featured in a popular Japanese comic about gourmet food called Oishinbo which I haven’t read unfortunately. From the website, this restaurant seems to be under the same group as this and this Thai restaurant, both of which I tried long time ago and didn’t really like. The chef of this Indian restaurant in Akihabara used to work in Mandara, but the quality is nowhere near it.

Mandara is opened for lunch everyday of the week. Lunch B(Y1155) consists of one curry of your choice, naan, saffron rice, and fruits yogurt. Lunch A(Y1575) is Lunch B plus 1pc of Tandoori Chicken and 1pc of Sheekh Kebab. You can choose the spicy level. Level 1 and 2 aren’t hot enough so I always choose 3. I think I’ve tried all the curries available at lunch time. I can’t actually pick a favourite cos everything is so nice but the most famous one is Chicken Butter Masara.

ヌールジャハニカレー(骨付チキンとレバーのカレー)。
マサラチャイ(マサラティー) 、420円。
Noorjahani(Chicken and Liver curry). Masala Chai, Y420.

ベジタブルカレー（季節の野菜カレー）。
ミニ甘口ラッシー、￥２１０。
Vegetable curry. Mini Sweet Lassi, Y210.

シュリンプバターマサラ（トマト味のエビカレー）。
マッシュルームカレー。
Shrimp Butter Masara(Shrimp with tomato flavour).
Mushroom curry.

マトンカレー（羊肉のカレー）。
Mutton curry. I don’t really like the saffron rice here so I always mix it with the leftover curry after finishing the naan.

サグチキンカレー（ホウレン草味のチキンカレー）。
エッグカレー（ゆで卵入りカレー）。
Sag Chicken Curry(Green spinach cooked with onion and spices).
Egg curry.

キーマカレー（挽肉のカレー）。シュリンプカレー。
Keema curry. Shrimp curry.

ダールマカニカレー（3種類の豆のカレー）。チキンカレー。
Dal Makahni(Curry with 3 kinds of beans).
Chicken curry.

フィッシュカレー（メカジキのカレー）。
Fish Curry(Sword fish).

Menu: lunch set, Mon, Tue, Wed, Sat01, Sat02, Sun01, Sun02, Sun03.

インドレストラン　マンダラ (Mandara)
Add: B1, 2-17, Jinbocho, Kanda, Chiyoda-ku
Tel: 03-3265-0498

九州じゃんがら (Kyusyu Jangara)

Posted on May 7, 09 by seat

九州じゃんがら（角肉・味玉子入り）、￥９００。
Honten(original shop) in Akihabara.
Regular Kyushu Jangara ramen(tonkotsu or pork-bone broth) with ajitama(flavoured boiled egg) and buta-kakuni(stewed fatty pork) for toppings, Y900.

ぼんしゃん、￥７００。からぼん（全部入り）、￥１１５０。
Bonshan, Y700. The straight Tonkotsu broth has a really strong pork smell which is a bit too much for me.
Karabon (zenbu-iri), Y1150. A spicy version of Bonshan. The spice covers up the pork smell perfectly so I enjoy it much more than Bonshan.
“Zenbu-iri” means “with all the toppings”. The ajitama is hard-boiled so I’m not so crazy about it. Other toppings included are buta kakuni and chashu(roasted pork) and mentaiko(spicy cod roe).

きのこむぎちゃん、￥８５０。チャーシュー、￥２００。味玉子、￥１００。
肉そぼろごはん、￥２５０。
Mugi-chan with mushroom(autumn menu), Y850. Additional toppings of chashu(Y200) and ajitama(Y100). The regular Mugi-chan without the mushroom is available all year round. Mugi comes from a slightly sweet Mugi(barley)-miso which is blended into the soup.
On the right is Niku-soboro-gohan(rice with chopped and seasoned meat), Y250.

九州じゃんがらみそ、￥６５０。ドライカレー、￥１８０。
Kyushu Jangara Miso, Y650. The miso used is the regular kind and is not as sweet as the one used in Mugi-chan.
Dry-curry rice, Y180.

こぼんしゃん、￥７００。めんたいマヨごはん、￥２５０。
Kobonshan(Garlic flavour), Y700.
Mentaiko and Mayonnaise rice, Y250.

スプリングじゃんがら（カレーと春野菜）、￥６８０。
レッドじゃんがら（激辛）、￥７００。
Curry and spring vegetable(spring menu), Y680. I really like this one. Too bad it is not available anymore.
Red Jangara(super spicy and has tomato flavour), Y700. It is the seasonal menu available at the moment…..but it is so spicy that I can’t taste anything after a while….

ホットつけちゃん（魚貝風味の醤油味）、￥８００。
The branch near Kanda station.
Hot Tsuke-chan(fish and soy sauce based soup), Y800.

コールドつけちゃん、￥７８０。
Cold version of Tsuke-chan is available in summer, Y780. Plus Kakuni topping.

Ironically, my favourite ramen after trying all the variations in Jangara is Hot Tsuke-chan, which is NOT tonkotsu broth that Jangara is specialised in or Kyushu ramen is famous for. ^^;;; The noodles for Hot Tsuke-chan is thicker and more chewy compared to the thin noodles for other menu(thin noodles is Kyushu style though). Somehow when I order “kaedama”(additional portion of noodles to add to the leftover soup, Y150), the noodles is a lot harder and much nicer. Unfortunately I find it a bit embarassing to ask for “katamen”(hard noodles) from the start because it’s embarassing enough to be the only female in the shop, but if you are a guy and you like al dente, I suggest you request for “katamen”.

I tried a couple of side rice bowl but they are nothing special. Better to save stomach space for kaedama.

There are a couple of branches(e.g. Harajuku, Akasaka) and each of them has only a few variations of ramen available at a certain period of time(e.g. at night only). I managed to try all the variations by visiting the Akihabara original shop, the branch in Kanda, and the branch in Nihonbashi. Do check what is available in each branch from their homepage.

Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9.

九州じゃんがら (Kyusyu Jangara)

Akihabara Honten
Add: 2-17-6 Soto-Kanda 3-11-6, Chiyoda-ku
Tel: 03-3251-4059

Kanda Nishi-guichi branch
Add: 2-11-8 Uchi-Kanda, Chiyoda-ku
Tel: 03 -3251 -4905

二代目つじ田味噌の章 (Nidaime Tsujita Miso no Shou)

Posted on April 30, 09 by seat

玉子入り味噌らーめん、￥９００。
Miso ramen with half-cooked egg, Y900.

玉子入り辛味味噌らーめん、￥１０００。
Spicy miso ramen with half-cooked egg, Y1000.

I had just posted an entry of the soba shop opened by my favourite ramen shop Tsujita only a while ago, and I was a bit surprised to find out that the soba place has already closed down and the same location has now turned into a new ramen shop also run by Tsujita. The new ramen shop specialised in Hokkaido miso ramen – regular miso or spicy miso. I’ve tried them both and I really like them! Usually Hokkaido-style miso ramen is too salty and oily for me, but Tsujita’s version is mild enough that I can actually drink the soup without feeling ill afterwards. I also like the finely-chopped seaweed – apparently Yamagata-style – that you are supposed to mix into the soup bit by bit.

Location is about 10 mins walk from Akihabara. Open on Sat and Sun too. There is no queue yet even on weekends.

Menu here.

二代目つじ田味噌の章 (Nidaime Tsujita Miso no Shou)
Add: 1-1, Ogawamachi, Kanda, Chiyoda-ku

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