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Saturday, 20 November 2010

Japan: Kyoto and Tokyo, by Helen, World Foodie Guide

Kyoto and Tokyo by Helen, World Foodie Guide

Helen, in the "no more posting" World Foodie Guide blog, has some interesting posts about her trip to Kyoto and Tokyo.
See also:  http://www.worldfoodieguide.com/index.php/food-travel-japan-planning/

from Kyoto Tales, 29 Nov '09:
Okutan

"a famous yudofu ryori restaurant with a branch near Nanzenji temple and one near Kiyomizu. We chose to go to the latter branch (Tel: 075 525 2051, at the junction where Ninenzaka meets Sanensaka).
We ordered the yudofu course (¥3150) and the special tofu course (¥4200). The only difference was that one consisted of a very silky-smooth tofu while the other had a slightly rougher, but still incredibly smooth, texture. Preceding the yudofu courses were yam soup (as light as foam), sesame tofu with wasabi, grilled tofu with sweet miso and vegetable tempura.
Okutan is all tatami mat seating and is a veritable maze of dining rooms, some private, and we were fortunate enough to be seated by the tranquil Zen garden."

Katsukura (かつくら三条本店 )
Address: 16, Ishibashicho, Sanjo-dori, Kawaramachi-nishiiru, Nakagyo-ku, Kyoto 604-8036 (所在地 京都市中京区河原町通三条西入ル)
TEL 075-212-3581
営業時間 平日・日 11:00~21:30 – Sunday, weekdays 11.00~9.30p.m.
(ラストオーダー21:00) - Last order 9p.m.
土 11:00~22:00 - Sat 11:00~10p.m.
(ラストオーダー21:30)  - Last order 9.30p.m.
定休日 なし- No Holidays

"a famous tonkatsu chain (although I didn’t know that at the time when I found it by chance near one end of Nishiki market). I ordered 70g of the Yonesawa Sangen fillet cutlet (I prefer fillet to the other option, loin) (¥1280) and the husband had yuba and vegetarian croquettes.

from
http://www.fukunaga-tf.com/katsukura/index.html
We had to make our own tonkatsu sauce (no Bulldog brand here!), by grinding roasted sesame seeds in a pestle and mortar and adding a variety of condiments – yuzu in a thinner sauce, the standard sauce and a rich, thick one. This was then poured onto the tonkatsu, which was unbelievably tender and succulent. Finely shredded cabbage could be topped up at any time, and there was a jar of pickles on the table to eat with rice. This was an excellent meal considering it was unplanned!"

from Tokyo stories, 6 Dec ’09:
Gokaku
from
http://www.yasaino-g.jp/gokaku/info.htm
Address: 港区南青山3-14-4  B1F TEL 03-5413-0831 (Minamiaoyama Minato 3-14-4 B1F TEL 03-5413-0831)
LUNCH 11:30~14:00, DINNER 17:30~22:00

"served mostly vegetarian food (don’t let this put you off, as the dishes are very creative!), such as lotus root manju lightly fried in a special sauce, and figs with tofu paste. Apart from a few vegetarian side dishes, I had the spectacular Iberico pork donburi."



Ariso-Tei
"specialised in seafood from Fukui prefecture on the Sea of Japan coast. Next door is their shop selling all specialist food products from the area, as well as ceramics, chopsticks and other interior design goods.

from
http://www.arisotei.com
From the several lunch set menus, we ordered the anago (eel) teishoku, soba with tempura set (one with a clear soy sauce-based dipping sauce, the other with a spicy grated daikon or white radish version) and I had the grilled mackerel and gindara (black cod) in a special yuzu miso sauce. The gindara was one of my favourite dishes of the trip, along with the iberico pork donburi…"

Shinesan Teuchi Soba
6-6-3 Shimo Meguro Meguro-ku,Tokyo, Japan
Tel: +81 3 3712 8555
Daily 11.45am and 6pm-8.30pm, closed on Monday and Tuesday

from
 www.shisenan.com
"a small soba restaurant on a residential street in Meguro (teuchi soba means the soba noodles are handmade by the chef). This was one of our favourite meals of the entire trip and I found out afterwards that Shisenan is featured in the current Miele restaurant guide. The chef uses only 100% pure buckwheat and the noodles were phenomenal.


Highlights included the freshest yuba (the skin by-product of tofu) I’ve ever had, in the form of yuba sashimi, sobagaki, a large soba dumpling similar to polenta and served with wasabi, nori and soy sauce and the two types of satsuma age or fishcakes which were amazing. We each then had a different soba dish and mine seemed to be the favourite – hot duck dipping sauce with cold noodles. The meal was finished with soba-yu, the hot water in which the soba was boiled, to drink either straight or mixed with the remainder of the dipping sauces. It might sound strange, but it’s delicious and supposed to be good for you…"

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