さくら刺(霜降り、赤身)。
Sakura sashi(sashimi of horse meat) – shimofuri(meat marbled with layers of fat) and lean meat.
牛煮込み。キノコ煮。
Simmered beef with onion. Simmered mushroom.
あん肝。穴子。
Ankimo. Anago.
カキフライ。柳川鍋。
Fried oyster. Yanagawa-nabe – hotpot made with dojo(loach – a small fish related to eel), burdock, leek and eggs.
肉豆腐。唐揚げ。
Meat and tofu. Kara-age.
ばい貝やわらか煮。焼き茄子。
Simmered water snails. Grilled aubergine.
ゲソ揚げ。玉子焼き。
Fried squid tentacles. Egg roll(very sweet).
季節のぬた。刺身盛り合わせ。
Maguro and vegetables with miso. Sashimi.
串カツ。ふぐのビール揚げ。
Fried pork skewers. Fried fugu.
きぬかつぎ(里芋)。お茶漬け(梅)。
Little taro. Ochatsuke – hot green tea poured on top of rice with savory soup seasoning and sour plum topping.
カレーうどん。肉うどん。焼きおにぎり。
Curry udon. Meat udon. Grilled onigiri.
A hundred-year-old izakaya with 99% of customers being salarymen and ojisan. ^^;;; The food is typical izakaya food, cheap and tasty. Many sake choices.
みますや
ウワサの「ふぐのビール揚げ」!!
THE神田を満喫されましたね~
わざわざ「神田」のカテゴリを作りましたよ~
鰻も楽しみです!
Fugu: pufferfish? wow isn’t that a bit of a waste to have them fried? (if raw is really that good to worth the risk ^^;; ) Monkfish liver = yummy!!
Oh it is called pufferfish in English? I think it is the same thing. Poisoning and expensive~. I think the fugu is probably frozen stuff, hence the cheap price and deep-frying instead of serving it raw.