海鮮ネギチヂミ、￥１５００。
Chijimi: Korean pancake with seafood and spring onion.
Free appetizers.
ポッサム（小）、￥３０００。チャプチェ、￥２０００。
Possamu: Pickles and pork wrapped in cabbage.
Chapuche: Stir-fried bean-starch vermicelli and vegetables
ユッケ。アンコウチム、￥３０００。
Yukke: Korean tartare beef served with sweet soy sauce and egg yolk.
Anko-chimu: Anko(Angler-fish/Monkfish) with spicy sauce.
Chijimi was delicious, Yukke and Chapuche were good but nothing special, the most expensive Possamu and Anko-chimu – both recommended by the restaurant staff – were no good. 3 of us shared all the food, 2 beers, 1 tea and 1 makkori(Korean rice wine), it came up to 5000yen per person…quite expensive!
アレンモク (Arenmoku)
Add: 2-2-8 Ueno, Taito-ku
Tel: 03-3839-1472
しばらくアレンモクはパスします～
特にアンコウは・・・ 2口目以降、とても口にできる味ではなかった
すんごいニヲってましたもんね、、notｶﾎﾘ
あんこうって元々ニオウかな？
ヘンなもの頼まなきゃよかったね。
いつもヘンなもの頼んじゃう私ですけど、、、
Is the Anko-chimu’s sauce very sweet? Korean started to taste very one-note to me. My experience with Korean food palette are always: kim-chee flavor, sweet & spicy, and miso sauce.
This reminds me of this incident I once had when dining with a group of people (from a fellow motion graphics company). We all went to this Thai restaurant and there’s a dish of “pad woon sen”. This Korean girl said it reminds her of Chapuche, and the thai one is better. The other Korean guys were all ‘WHAT?! how dare you say that” (joking tone, but half serious too)…it’s like as if it’s blasphemy for Korean dare to say Korean things aren’t No.1 ^^;;;
Yeah the Anko sauce is sweet and spicy. Actually Japanese food is also very one-note cos it uses soy sauce and miso and dashi for everything, but you don’t get tired of it. Indian food is basically just curry and spice and gets boring after a while for me. I think it is the spiciness and strong taste that numbs your tastebud so that everything tastes the same after a while no matter what the ingredients(fish, meat, veggy) are being used.
I think you never get tired of japanese taste palette because the same old soy/ponzu/etc. sauce, not only lighter itself, but are used to compliment and retained the original flavor of the meat/veggie. While Korean food are drenched and relied majorly on heavy strong salty/sweet/spicy flavors. Much like the Southern vs Northern Chinese preference. Many Northerners always say they find Canton cuisine so ‘no taste’…^^;;
Maybe if you grew up eating food with lots of spice and strong seasoning, you can tell the subtle differences of various spices and distinguish the flavours of the ingredients used?? For me, it is just spicy spicy spicy and my tongue numbs and everything tastes the same. ^^;;