Happy new year, everyone out there in the blog world. It is safe to say that 2013 was filled with moves on the career front, changes in my personal life, and discoveries in the culinary world that made the year quite memorable. I can only hope that 2014 will be full of unforgettable moments as well. Before we traverse across to the delicious things I've already eaten so far in the new year, I want to finish off a post from my birthday in November and a series of posts from my trip to Taiwan in July.
I had been eagerly anticipating the gigantic bowls of fresh fish, seafood and uni over rice for the longest time. My bowl, in particular, was stocked with both salmon and tuna, scallops and sea cucumber, fresh, boiled and salted sea urchin roe, salmon roe, and sweet Japanese tamago. It is a big, big, big bowl. Come hungry, and come early before the massive lunch crowd arrives. Thank you to Vickee, Kevin, and Brian for treating me out the entire weekend. Maruhide Uni Club was a great start to my 28th birthday. Until next time, let's all get S.O.F.A.T.
ML - 20131122
Showing posts with label tamago. Show all posts
Showing posts with label tamago. Show all posts
Friday, January 3, 2014
Thursday, August 29, 2013
143. Tokyo - Arigato gozaimashita: Wrapping Up A Week in Japan / ありがとうございました, 日本!
If I dedicated a post to every single restaurant I visited in Tokyo, I would never get to my long back log of posts from the Bay Area and the East Coast. Here's the remainder of the eating, seeing, and doing from Japan... all in one post.
Ken and I slurped up some very homey ramen that really hit the spot after an exhausting morning at Tsukiji Market. The shop owner joked that the bamboo was from the same place Ken was from... Taiwan. Look for a red noren that says ramen in white Japanese lettering (ラーメン) hanging in the doorway. The faded red business signage reads Chinese food (中国料理) in Japanese. The owner says the gyoza is very good too.
天好 24
東京都 台東区 / Tokyo Metropolitan, Taito Ward
花川戸 1-15-7 / Hanakawado District, 1 Chome 15-7
We passed the Asahi Breweries Headquarters on the way to Tokyo Skytree, the tallest freestanding tower in the world. It was camouflaged against the gray sky and too pricey to travel up to the observation deck. We relaxed over some chocolate and macadamia ichigo wafflate on the entrance floor instead. The coffee is decent, and the chocolate beverages are milky and quite delightful.
100% Chocolate Cafe
東京都 墨田区 / Tokyo Metropolitan, Sumida Ward
押上 1-1-2 / Oshiage District, 1 Chome 1-2
東京スカイツリー / Tokyo Skytree
東京ソラマチ 4F / Tokyo Solamachi, 4th floor
A popular expat gathering hole serving Spanish-Italian influenced Japanese tapas helped us shield the hustle and bustle of Metropolitan Tokyo at bay. We ordered the hot spiced chicken, fries with anchovy butter, squid in black ink sauce, and quattro formaggio pizza, oysters, and more. The highlight was the octopus and ooba pasta with yuzu pepper. The shiso garnish helped keep the pasta light.
Rigoletto Bar and Grill
東京都 港区 / Tokyo Metropolitan, Minato Ward
六本木 6-10-1 / Roppongi District, 6 Chome 10-1
六本木ヒルズ ウェストウォーク 5F / Roppongi Hills, West Walk, 5th floor
Kristen has a knack for introducing some very aesthetically appealing treats. She ordered a gripping grape tart, and I selected a scrumptious summer peach tart. There are more than two dozen tarts, all of which center around an individual fruit or combination of fruits that are formed into various flowers and other intricately carved shapes.
Berry Café
東京都 中央区 / Tokyo Metropolitan, Chuo Ward
銀座 3-2-15 / Ginza District, 3 Chome 2-15
外堀通り / Sotobori-dori Street
ギンザ グラッセ 6F / Ginza Glasse, 6th floor
A true late night in the streets of Tokyo must include yakitori at an izakaya. Grilled chicken wings, skewers of extra crispy chicken skin and succulent meatballs are go-to favorites. What captured my attention, though, was the mentaiko omelette... salty orange fish roe rolled into sweet yellow tamago for the ultimate egg in egg action. Oh, and the beer here is only 380 yen in the wee hours of the night. Kanpai!
串焼ダイニング十兵衛 (Juubee Skewers Dining)
東京都 渋谷区 / Tokyo Metropolitan, Shibuya Ward
恵比寿南 1-23-5 / Ebisuminami District, 1 Chome 23-5
恵比寿 スカイウォーク出口 / Yebisu Skywalk exit
アメリカンブリッジ ビル 1F / American Bridge Building, 1st floor
We celebrated the final night in Tokyo with drinks... a foam topped Yebisu Stout at the top of the Westin overlooking Ebisu District seemed fitting. There is a scenic view of the Tokyo night scape just behind the bar.
コンパスローズ / The Compass Rose
東京都 目黒区 / Tokyo Metropolitan, Meguro Ward
三田 1-4-1 / Mita District, 1 Chome 4-1
恵比寿 ガーデンプレイス 内 / Yebisu Garden Place
ウェスティンホテル東京 22F / Westin Tokyo, 22nd floor
And that's about as much as my stomach can handle. It's time to pack, get some rest, and head to the airport first thing in the morning... Taiwan is next on the itinerary! Super big thanks to Ken, the Lee family, and Kristen for the utmost guidance and hospitality on this trip. Without you guys it would not have been as fun and gluttonous as it was. Arigato gozaimashita!
I'm going to finish up a few posts on some recent fooding in the States. Posts on my trip to Taiwan will start popping up in October, so stay tuned... until then, let's all get S.O.F.A.T.
ML - 20130625-30
Ken and I slurped up some very homey ramen that really hit the spot after an exhausting morning at Tsukiji Market. The shop owner joked that the bamboo was from the same place Ken was from... Taiwan. Look for a red noren that says ramen in white Japanese lettering (ラーメン) hanging in the doorway. The faded red business signage reads Chinese food (中国料理) in Japanese. The owner says the gyoza is very good too.
天好 24
東京都 台東区 / Tokyo Metropolitan, Taito Ward
花川戸 1-15-7 / Hanakawado District, 1 Chome 15-7
We passed the Asahi Breweries Headquarters on the way to Tokyo Skytree, the tallest freestanding tower in the world. It was camouflaged against the gray sky and too pricey to travel up to the observation deck. We relaxed over some chocolate and macadamia ichigo wafflate on the entrance floor instead. The coffee is decent, and the chocolate beverages are milky and quite delightful.
100% Chocolate Cafe
東京都 墨田区 / Tokyo Metropolitan, Sumida Ward
押上 1-1-2 / Oshiage District, 1 Chome 1-2
東京スカイツリー / Tokyo Skytree
東京ソラマチ 4F / Tokyo Solamachi, 4th floor
A popular expat gathering hole serving Spanish-Italian influenced Japanese tapas helped us shield the hustle and bustle of Metropolitan Tokyo at bay. We ordered the hot spiced chicken, fries with anchovy butter, squid in black ink sauce, and quattro formaggio pizza, oysters, and more. The highlight was the octopus and ooba pasta with yuzu pepper. The shiso garnish helped keep the pasta light.
Rigoletto Bar and Grill
東京都 港区 / Tokyo Metropolitan, Minato Ward
六本木 6-10-1 / Roppongi District, 6 Chome 10-1
六本木ヒルズ ウェストウォーク 5F / Roppongi Hills, West Walk, 5th floor
Kristen has a knack for introducing some very aesthetically appealing treats. She ordered a gripping grape tart, and I selected a scrumptious summer peach tart. There are more than two dozen tarts, all of which center around an individual fruit or combination of fruits that are formed into various flowers and other intricately carved shapes.
Berry Café
東京都 中央区 / Tokyo Metropolitan, Chuo Ward
銀座 3-2-15 / Ginza District, 3 Chome 2-15
外堀通り / Sotobori-dori Street
ギンザ グラッセ 6F / Ginza Glasse, 6th floor
A true late night in the streets of Tokyo must include yakitori at an izakaya. Grilled chicken wings, skewers of extra crispy chicken skin and succulent meatballs are go-to favorites. What captured my attention, though, was the mentaiko omelette... salty orange fish roe rolled into sweet yellow tamago for the ultimate egg in egg action. Oh, and the beer here is only 380 yen in the wee hours of the night. Kanpai!
串焼ダイニング十兵衛 (Juubee Skewers Dining)
東京都 渋谷区 / Tokyo Metropolitan, Shibuya Ward
恵比寿南 1-23-5 / Ebisuminami District, 1 Chome 23-5
恵比寿 スカイウォーク出口 / Yebisu Skywalk exit
アメリカンブリッジ ビル 1F / American Bridge Building, 1st floor
We celebrated the final night in Tokyo with drinks... a foam topped Yebisu Stout at the top of the Westin overlooking Ebisu District seemed fitting. There is a scenic view of the Tokyo night scape just behind the bar.
コンパスローズ / The Compass Rose
東京都 目黒区 / Tokyo Metropolitan, Meguro Ward
三田 1-4-1 / Mita District, 1 Chome 4-1
恵比寿 ガーデンプレイス 内 / Yebisu Garden Place
ウェスティンホテル東京 22F / Westin Tokyo, 22nd floor
And that's about as much as my stomach can handle. It's time to pack, get some rest, and head to the airport first thing in the morning... Taiwan is next on the itinerary! Super big thanks to Ken, the Lee family, and Kristen for the utmost guidance and hospitality on this trip. Without you guys it would not have been as fun and gluttonous as it was. Arigato gozaimashita!
I'm going to finish up a few posts on some recent fooding in the States. Posts on my trip to Taiwan will start popping up in October, so stay tuned... until then, let's all get S.O.F.A.T.
ML - 20130625-30
Wednesday, August 21, 2013
140. Tokyo - Tsukiji Outer Market: Early Breakfast at Bentomi Sushi / 寿司弁富 (Tokyo: Chuo-ku, Tsukiji / 東京都: 中央區, 築地)
Immediately following the tour of the tuna action, Ken and I went on a hunt for authentic Japanese rice and fish. With the long lines at some of the most popular sushi restaurants, we selected a relatively busy spot that looked more traditional based on the lack of English and just a bit of racial profiling. The menu at this spot featured Edo style sushi as well as donburi (丼), which is basically rice in a bowl with food covering it. Thinking about Yoshinoya? Yup, those beef bowls are also considered donburi.
We each got donburi bowls filled with fresh tuna sashimi and other fish, seafood, and assorted deliciousness. There were at least two grades of tuna, including both the more common maguro (マグロ) and the more fatty toro (トロ).
Mine consisted predominately of sea urchin (uni / うに), which is a personal favorite. The freshness of the seafood was pretty much guaranteed considering that many of the restaurants from the Tsukiji Outer Market purchase their products directly from the wholesalers in the Inner Market.
Even the egg (tamago / 卵) was freshly made. It could almost be described as buttery smooth even though I can almost guarantee that there was no butter used in the preparation.
I still could not believe that Ken and I were having sashimi for breakfast. It was not even 7:00 in the morning yet. This meal was definitely one of the highlights of my time in Tokyo. Until next time, let's all get S.O.F.A.T.
寿司弁富 / Bentomi Sushi
築地中央卸売市場内 8号棟/ Tsukiji Market Central Wholesale Building no. 8
東京都 中央區 / Tokyo Metropolis, Chuo Ward
築地 5-2-1-8-4 / Tsukiji District, 5 Chome 2-1-8-4
Bentomi opens at 5:00 a.m. every morning, and they are closed on Sunday. For more pictures of our breakfast bowls, check out my Flickr set here.
ML - 20130628
We each got donburi bowls filled with fresh tuna sashimi and other fish, seafood, and assorted deliciousness. There were at least two grades of tuna, including both the more common maguro (マグロ) and the more fatty toro (トロ).
Mine consisted predominately of sea urchin (uni / うに), which is a personal favorite. The freshness of the seafood was pretty much guaranteed considering that many of the restaurants from the Tsukiji Outer Market purchase their products directly from the wholesalers in the Inner Market.
Even the egg (tamago / 卵) was freshly made. It could almost be described as buttery smooth even though I can almost guarantee that there was no butter used in the preparation.
I still could not believe that Ken and I were having sashimi for breakfast. It was not even 7:00 in the morning yet. This meal was definitely one of the highlights of my time in Tokyo. Until next time, let's all get S.O.F.A.T.
寿司弁富 / Bentomi Sushi
築地中央卸売市場内 8号棟/ Tsukiji Market Central Wholesale Building no. 8
東京都 中央區 / Tokyo Metropolis, Chuo Ward
築地 5-2-1-8-4 / Tsukiji District, 5 Chome 2-1-8-4
Bentomi opens at 5:00 a.m. every morning, and they are closed on Sunday. For more pictures of our breakfast bowls, check out my Flickr set here.
ML - 20130628
Friday, August 16, 2013
137. Tokyo - Tsurutontan Serves Godzilla-sized Bowls of Udon / つるとんたん (Tokyo: Minato-ku, Roppongi / 東京都: 港区, 六本木)
Despite my unholy consumption of bread earlier in the day, I was not done eating carbohydrates just yet. For dinner, Tokyo resident Kristen Shimatsu introduced Ken and me to Tsurutontan (つるとんたん), a restaurant that serves Godzilla-sized bowls of udon (うどん) noodles.
I ordered the nabeyaki udon (鍋焼きうどん), a traditional noodle soup served directly in the cast iron pot that it's cooked in. Even though the display case outside the restaurant gives customers a glimpse into the life sized portion of the noodles, it is still hard to believe that a bowl approximately the size of my torso is sitting piping hot in front of me.
A variety of ingredients were placed atop the broth, including shrimp tempura, chicken, unagi, a poached egg, tofu skin, enoki and shiitake mushrooms, sliced bamboo, cabbage and kikuna. The jagged edged vegetable known as kikuna in Japan is more commonly known as tongho in Mandarin at hot pot restaurants or crown daisy in English at local American supermarkets.
Common in Japanese ramen is one half of a soft boiled egg that garnishes the top of the noodles. However, in Japanese udon, the egg is usually fully cooked through. What I love about eggs in Japan and Taiwan is the glowing orange hue of the yolk. It is something that we rarely see in America, so when I see it in Asia it becomes a sort of treat.
Kristen ordered a vegetable udon, and Ken ordered the pork udon. We also chose a tako salad with lotus root and nagaimo to share. The citrus in the salad dressing was a good palate cleanser for our very savory noodles.
The flagship location in Roppongi is open for lunch at 11:00 and does not close until 8:00 in the morning. I am already thinking that this might make a good spot for some post-drinking eating. Speaking of which... now that dinner was complete...
Until next time, let's all get S.O.F.A.T.
つるとんたん / Tsurutontan
東京都 港区 / Tokyo Metropolis, Minato Ward
六本木 3-14-12 / Roppongi District, 3 Chome 14-12
外苑東通り / Gaien Higashi-dori Street
六本木3丁目ビル / Roppongi 3 Chome Building
Check out more of the giant bowls of udon in my Flickr set here.
ML - 20130627
I ordered the nabeyaki udon (鍋焼きうどん), a traditional noodle soup served directly in the cast iron pot that it's cooked in. Even though the display case outside the restaurant gives customers a glimpse into the life sized portion of the noodles, it is still hard to believe that a bowl approximately the size of my torso is sitting piping hot in front of me.
A variety of ingredients were placed atop the broth, including shrimp tempura, chicken, unagi, a poached egg, tofu skin, enoki and shiitake mushrooms, sliced bamboo, cabbage and kikuna. The jagged edged vegetable known as kikuna in Japan is more commonly known as tongho in Mandarin at hot pot restaurants or crown daisy in English at local American supermarkets.
Common in Japanese ramen is one half of a soft boiled egg that garnishes the top of the noodles. However, in Japanese udon, the egg is usually fully cooked through. What I love about eggs in Japan and Taiwan is the glowing orange hue of the yolk. It is something that we rarely see in America, so when I see it in Asia it becomes a sort of treat.
Kristen ordered a vegetable udon, and Ken ordered the pork udon. We also chose a tako salad with lotus root and nagaimo to share. The citrus in the salad dressing was a good palate cleanser for our very savory noodles.
The flagship location in Roppongi is open for lunch at 11:00 and does not close until 8:00 in the morning. I am already thinking that this might make a good spot for some post-drinking eating. Speaking of which... now that dinner was complete...
Until next time, let's all get S.O.F.A.T.
つるとんたん / Tsurutontan
東京都 港区 / Tokyo Metropolis, Minato Ward
六本木 3-14-12 / Roppongi District, 3 Chome 14-12
外苑東通り / Gaien Higashi-dori Street
六本木3丁目ビル / Roppongi 3 Chome Building
Check out more of the giant bowls of udon in my Flickr set here.
ML - 20130627
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