April Eats in Tokyo

26 04 2014

I was busy posting my Macau trip stories for the past month but there has been life in Tokyo.  Here is some of what I consumed during the month of April…  Yum…

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Shinnenkai 2014 #2

21 01 2014

I had a chance to visit this wonderful udon restaurant in the Nezu district of Tokyo during the first work week of January.  This Japan Times article explains it well.

A perfect shinnenkai.

Kamachiku





Happy 2014!

1 01 2014

The new year holiday period, technically the first three days of the year, is decidedly the most important holiday for the Japanese people when family members get together and celebrate by feasting on special dishes we only eat during the festive season.  So I am home, i.e. at my parents’, enjoying food and drinks of the new year.

But before the new year arrives, we start the feast on New Year’s Eve.  Here is how.

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Eating soba on New Year's Eve is another tradition.  May we all live long like the long soba.

Eating soba on New Year’s Eve is another tradition. May we all live long like the long soba (which is just one of the explanations given as to why we eat soba at the end of the year. There are other versions.)

And happy January 1, 2014!

Osechi from one of my favorite restaurants.  Mother's homemade version is better but she stopped making it several years ago and I never carried on the tradition so here we are.

Osechi from one of my favorite restaurants. Mother’s homemade version is better but she stopped making it several years ago and I never carried on the tradition so here we are.

Homemade by mother - the best.

Homemade datemaki by mother – the best.

Drinking at breakfast.

Drinking at breakfast. The “first” meal of the year is the most important one.

Our white-miso based ozouni.

Our white-miso based ozouni.

I love the lacquer boxes my mother uses.  She got them from her mother.

I love the lacquer boxes my mother uses. She got them from her mother. At lunch time, we moved onto the big bottle of sake from Yamagata.

New year holiday vocab:

Osechi ryouri

If you scroll down the above to “Examples of osechi dishes”, “datemaki” is explained.

Ozouni





Happy 2013!

1 01 2013

Spending the first couple of days at my parents’ as always.  I bought the osechi from one of my favorite restaurants.  Mother used to make it all but it’s too much for her these days.

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She did make the ozoni with white miso as requested by me.

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And also the datemaki (defined in the “osechi” link) which I think is the best in the world.

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And there is the sake even at breakfast.  This one is from Niigata.

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And some unusual red sake made from red rice, from Kobe, Hyogo to add a little color.

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And this is from last night, New Year’s Eve, when we typically eat soba.

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And another kind of sake from Akita.

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Happy new year.





Udon by Night

22 12 2012

I love udon over soba being more of a Kansai person.

This udon bar in Ebisu is apparently managed by an udon shop from Osaka.  We went there at 4 am (open til 5 am) and it was packed with people devouring udon.

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Yamacho








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