Archive for 'Walking Tokyo' Category

Chinese snacks “Heisei-fukujun”

By Kikki - Last updated: 月曜日, 12月 30, 2013

 

Chinese snacks “Heisei-fukujun”

 
“Heisei-fukujun” resembles to a street stall in an Asian County

“Heisei-fukujun” is a casual street stall style Chinese restaurant that serves real “tenshin” Chinese snacks. Orthodox home made dishes, such as Chinese style broiled rice cake “餡餅” (200 yen/piece), a tasty Chinese flour dumplings with shrimp stuffing in soup, and others, are served here.

There are other Chinese snack shops in Ameyoko area, so you are better to select among them. “Heisei-fukujun” is located just in front of “Ameyoko Plaza.”

Most guests enjoy taking their dishes at the tables outside.

Variety Chinese snacks are displayed on their menu board, such as broiled rice cake with oyster(海蛎餅), youtiao (油条), Soy juice (豆漿) and Chinese style fried chicken (五香醤鶏)

 

Grilled Xiaolongbao (小龍包) with rich meat juices

Most popular dish among them is grilled Xiaolongbao “小龍包” (380 yen/ 4 pieces). Various kinds of wheat flour are mixed to make it sticky mouthfeel. Their original recipe gives delicious taste of meat. You can enjoy rich meat juice after crispy mouthfeel of its skin.

 

Xiaolongbao (小龍包) is a type of steamed bun or baozi from the Jiangnan region of China (especially Shanghai and Wuxi). It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English, but are not regarded as dumplings inChina.

Xiaolongbao are known as siohlon-meudoe in Shanghainese (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in northern China, but only describes unfilled buns in southern China.

“Youtiao” (油条) & yáng ròu chuan” (羊肉串)

Youtiao, also known as the Chinese cruller, Chinese oil stick, Chinese doughnut, and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in Chinese and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee or soy milk.

Another recommendation of “Heisei-fukujunn” is yáng ròu chuan” (羊肉串). Broiled mutton meat on a skewer is not so tasty but rather savory and crispy. One bite of this dish makes you being like in eating at a street stall inBeijing. Skewered mutton is broiled after putting a lot of Chinese spice “zī rán” and is only 100 yen a piece.

It is a local dish from Yanbian(延辺) district in the North-east of China. Yanbian (延辺) is a Korean Autonomous Prefecture in southeastern province of Jilin,People’s Republic of China, just north of the border with North Korea. Yanbian is bordered to the north by Heilongjiang, on the west by Baishan City and Jilin City, on the south by North Hamgyong Province of North Korea, and on the east by Primorsky Krai of Russia. Yanbian is designated as an autonomous prefecture due to the large number of ethnic Koreans living in the region.

While you are waiting dishes, you may realize that standard language among store staff is totally Chinese.

And most guests around you are also Chinese people.

You feel something you were at a street stall in Hong Kong or some place inChina.

Heisei-fukujun
Address: #A-11AmeyokoPlazaBuilding
Ueno 6-10-7, Taito-ku,Tokyo,Japan
Phone: 03-3834-8221
Business hours: 10:00-20:00
Closed on: 2nd Wed.
URL: http://www.ameyoko-plaza.com/?p=2202

 


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B1F in Ameyoko Center Building

By Kikki - Last updated: 土曜日, 12月 14, 2013

 

B1F inAmeyokoCenterBuilding

Grocery stores for ethnic food materials on B1F in Ameyoko Center Building

 

 

Rare food materials are brought from all over the world

 

Some of you like to walk freely around market places in South-east Asian courtiers, India, or the Middle East. There is an ethnic food market in “Ameyoko.” You may be interested in looking something unfamiliar foodstuffs and groceries on the basement floor in Ameyoko Center Building. You must feel like you were in a market place in the South-east Asian country. You can hear no more conversation in Japanese, but in Chinese, Korean, Thai, or Vietnamese instead. Smell from seafood, meat, and spices are different from ours. Variety foodstuffs from Asian countries are displayed at about 10 shops on the basement floor.

 
It is full of exoticism with different smell from ethnic foodstuffs. Nobody doubts that you may in a grocery store in Hong Kong.

 

The basement floor of Ameyoko Center Building is a kind of wonderland where rare food materials mainly from Asian countries, such asChina,Thailand,India, andPhilippines are on sale. You may be choked with something different smell of Asian food soon after the automatic door is opened at the entrance of the basement floor. People usually hesitate to step down to the basement floor.

However, there is a variety of ethnic restaurants nearby JR Ueno Station. The floor is specialized for those restaurant owners.

 

 
Unfamiliar bunches of banana are displayed. Mainly, Chinese foodstuffs are selling here.

 

 
At glance, it looks like a normal Japanese seafood monger’s shop, but something different.

 

 
Chops of unknown parts of meat are roughly displayed at a butcher’s shop.

 

 

 
A variety of groceries are also available here. Packs of “mKfGn” rice vermicelli, “harusame” gelatin noodles, beans, and other items are crammed on the shelves.

 

 
A variety seasonings and different brands of canned or bottled juice are also on display.

 

AmeyokoCenterBuildingCoop
Address: 〒110-0005
  Ueno 4-7-8, Taito-ku,Tokyo,Japan
Phone: 03-3831-0069
Business hours: 10:00-20:00
Closed on: 3rd Wed.
URL: http://www.ameyoko-center-bldg.com/

 


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Moses’s Kebab / Shop 2

By Kikki - Last updated: 月曜日, 12月 2, 2013

 Moses’s Kebab / Shop 2 

 

Can enjoy a full-bodied kebab with quite reasonable price

 

Well-known best sandwich around the world “kebab.”

A savory smell of beef or chicken and fresh vegetable wrapped in a piece of pita bread, is now very popular among visitors to “Ameyoko” market, including people from overseas.

While there are a number of chain restaurants serving döner kebab in Japan, Moses’s Kebab” is a proprietorship under Mr. Moses fromGhana.

Even it is a kind of roadside stand, there are four benches in front of the stand, and so you can enjoy eating there. A piece of kebab is actually not easy to finish while standing.

 

Nice roasting fragrant is in the air when you approach to the stand.

Both, roast beef and chicken are served for their kebabs, so you can order one of them, or mixed of both.

Their sauce is categorized in five levels of hotness; each of them has a very unique name.

 

 

1、ORIGINAL(Akachan Special)
  Home-made original mayonnaise+ketchup sauce
2、MIX(Inoue Special)
  Home-made original mayonnaise+chili sauce
3、CHILLI(Takizawa Special)
  “Pili-kara” burning sauce
4、MIX+CHILI(Kobayashi Special)
  Mix sauce + Chili sauce
5、CHILLI×2(Yamazaki Special)
  Extremely hot sauce

 

A piece of kebab is 500 Japanese yen, no matter you order beef, chicken, or mixes of both meat. If you order a set with a middle size drink, it will be 600 Japanese yen.

Four layers of vegetable and meat are wrapped in a piece of pita bread in semicircular shape.

Vegetable is consisted of mainly chopped cabbage and a few cuts of tomato and cheese are mixed together.

Moses’s Kebab / Shop 2
Address: 〒110-0005
  1FAmeyokoCenterBuilding
  Ueno 4-7-8, Taito-ku,Tokyo,Japan
Phone: 03-3837-4774
Business hours: 9:00-21:00
Closed on: None
URL: http://www.guidenet.jp/shop/221z/

 

 


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Chicken man Ameyoko Store

By Kikki - Last updated: 月曜日, 11月 25, 2013

Chicken man Ameyoko Store

 Well-done Western style roast chicken

 

You can enjoy chicken in “Ameyoko” market of Tokyo downtown. A very casual environment you can eat sitting or standing while watching all the excitement of the only free and old style market in Tokyo. “Chicken man” serves roast chicken just after cooked in their kitchen. They serve real Western style roast chicken at very reasonable price, which is seasoned with salt, pepper, and herbs, but without using fat. It is a convenient restaurant when you are a bit hungry.

The group has another dinning bar style restaurant in “Roppongi.” Compare to their sister restaurant in “Roppongi” that in “Ameyoko” is just like a casual roadside stand.

 

Whole pieces of skewered chicken are spinning in the roaster arranged on the bar in front of the restaurant. Although, you can take out their roast chicken, most delicious one is bite just after cooked hot chicken at their restaurant.

 

There is a variety of attractive menu items, but most recommendable one is a set of quarter-size chicken with potato (500 Japanese yen).

Taste of potato is not bad here which is cooked with meat broth from upper part of the roaster.

 

 

A kitchen staff cut quarter size out from the whole piece of roasted chicken, then put a bit salt, pepper, and basil powder.

If you like, put a bit of chili sauce on it.

You can enjoy simple but tender taste of real roast chicken, when you bite it. Its crispy skin is also delicious with good taste.

And pieces of chopped potatoes cooked with meat broth from upper part of the roaster, which I have mentioned, is wonderful.

You may need one more glass of beer.

Chicken man Ameyoko Store
Address: 〒110-0005
  1FAmeyokoCenterBuilding
  Ueno 4-7-8, Taito-ku,Tokyo,Japan
Phone: 03-3835-8089
Business hours: 10:00-20:00
Closed on: None
URL: http://www.chickenman.jp/english/ameyoko.html

 


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Ishiyama-shoten-Store No.3

By Kikki - Last updated: 月曜日, 11月 18, 2013

 

Ishiyama-shoten-Store No.3

 

An influential seafood store in the entrance area

 

 

Among the bustling stores on the “Ame-yoko” street, “Ishiyama” attracts the attention of the people with vivid voice of the store staff and variety of seafood items displayed.

Just located behind the statue of “Nigiwai-no-zo,” “Ishiyama” sells various kinds of high quality seafood items and delicacies at very competitive prices, such as crab, lobster, tuna, salmon, “sujiko” salted salmon roe, “mentaiko” salted cod roe, and various kinds of seaweed.

 

During the year-end and New Year holiday season, they sell bargain seafood items used for auspicious occasions, such as “taraba” king crab, “kegani” hairy crab, “zuwaigani” snow crab, and “ara-maki-zake” salted salmon.

While this special season, “Ishiyama” extends their business hours longer than the usual.

 

Ishiyama-shoten
Address: 〒110-0005
  1FAmeyokoCenterBuilding,
  Ueno 4-7-8, Taito-ku,Tokyo,Japan
Phone: 03-3833-6668
Fax: 03-3833-6675
Business hours: 9:00-19:00
Closed on: 3rd Wed.
URL: http://www.ameyoko.net/m/shop/382

 


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Shimizu-suisan-shokuhin

By Kikki - Last updated: 月曜日, 11月 11, 2013

 

 

Shimizu-suisan-shokuhin

 

Popular seafood store for “O-toro” and “Chutoro” fatty tuna at competitive prices

 

 

“Shimizu” is running business just near the statue of “nigiwai-zo.” Prices on their seafood is always based on their policy “customer first”, for example, “bachi” big eye tuna 1,000 yen/400-450g, 120g×10 salmon slices.

“Now, it is just 1,000 yen enough!” A vivid voice of the store staff attracts your arrival. A large number of fatty tuna packages are on display, so you are hard to select among them. Most packages have set priced on from 4,000 to 5,000 yen, but they are welling to sell them at 1,000 yen at their bargain sale.

 

 

Conversation between a customer and the store staff goes on like that;

The store staff: “They are all 1,000 yen. It is the best buy.”

While, the customer is confusing,

The store staff: “How about add one more package of “toro” pinky tuna on it. So it will be 2,000 yen altogether.”

The customer: “I won’t be able to finish two packages. I would like to have just one package enough.”

 

The store staff: “They are all good quality tuna. Try to choose good one among them, if you like.” (Citizens in “shitamchi” Tokyo tend to be short-tempered.)

The customer: “I like this.” He could buy the highest price fatty tuna in 1,000 yen, which was priced on 5,830 yen.

 

Shimizu-suisan-shokuhin
Address: 〒110-0005
  #107,AmeyokoPlaza,
  Ueno 6-10-7, Taito-ku,Tokyo,Japan
Phone: 03-3836-4700
Business hours: 9:00-19:30
Closed on: 2nd Wednesday
URL: http://www.ameyoko.net/m/shop/274

 


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Daimaru-shoten

By Kikki - Last updated: 月曜日, 11月 4, 2013

 

Daimaru-shoten

 A wholesaler for high quality “nori” dried laver at reasonable prices

“Daimaru” has running business here in “ame-yoko” as a wholesaler of “nori” dried laver since 1947. It is the largest store in the district where domestic “nori” dried laver, green tea powder, and “konbu” dried sea tangle are on display. They are dealing with only high quality goods with reasonable prices, for example a pack (100 pieces) of “nori” dried laver is just 1,000 yen.

 

They are also dealing with Korean food, such as red pepper and tteokbokki. As well as local Japanese citizens, the shop has a large number of Korean customers.

Tteokbokki, also known as ddeokbokki, topokki (in Japan) or dukboki, is a popular Korean snack food which is commonly purchased from street vendors or pojangmacha. Originally it was called tteokjjim (떡찜), and was a braised dish of sliced “mochi” rice cake, meat, eggs, and seasoning.

You can find variety of food materials for souvenir and daily use as well.

 

Bargain goods

 

“Ariake” brand toasted laver

Standard size 50 pieces 1,000 yen

 

 

Good taste “ariake” brand from Kyushu.

Although, some pieces in the package has defects, such as crinkles, tiny holes, they are still good quality as your daily use at very competitive price. It is one of the best seller goods.

 

“Sanwa” brand “yuzu-cha”; an aromatic citron tea

7,500 yen (1 kg×9 pieces)

 

In Korea, there is a traditional tea called ‘yuzu citron tea’ (pronounced yujicha), which is made by diluting yuzu citron simmered like marmalade with hot water or water. Traditional citron tea from Korea is very sweet and rich in vitamin C. In summer, cold citron tea and citron tea sour are also recommendable. “Sanwa” brand is one of the best among Korean citron tea products.

 

Roasted Korean laver “Sanbuza”(三夫子)

500 yen (3 pieces in a pack)

 

 

One of the popular roasted Korean lavers “Sanbuza” (三夫子) brand is on sale at very competitive price. Please order more than 4 packs at once.

Daimaru-shoten
Address: 〒110-0005
  Ueno 6-10-13, Taito-ku,Tokyo,Japan
Phone: 03-3831-2997
Fax: 03-3831-6955
Business hours: 10:00-20:00
Closed on: New Years day
URL: http://www.daimaru-k.net/
e-mail: info@daimaru-k.net

 


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New Fruits

By Kikki - Last updated: 月曜日, 10月 28, 2013

 

New Fruits

Not only putting concern on look of fruits but for good taste with reasonable prices

 

 

Though cuts of fruits do not look beautiful, they are all sweet enough. Right in front of the shop, there are variety of fruits cuts with reasonable prices are on display. Especially fresh cuts of fruits are very popular among tourists, including from overseas.

Soon after placed on the showcase, these cuts of fresh pine and melon are sold out. Each fresh cut is sold at only 100-120 yen.

 

New Fruits
Address: 〒110-0005
  Ueno 6-11-2, Taito-ku,Tokyo,Japan
Phone: 03-3831-9812
Fax: 03-3831-9812
Business hours: 10:00-20:00
Closed on: Wed. or Thu.
URL: http://www.ameyoko.net/m/shop/295

 

 


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Shimura shoten

By Kikki - Last updated: 日曜日, 10月 20, 2013

 

 

Shimura Shoten 

“Bergen Sale for Chocolate at Shimura” is one of the must in Ame-yoko

 

“Add one more piece to boot!” Store staff jams variety of chocolate into a plastic bag selling in 1,000 yen. Chocolate Bergenat “Shimura” is now a popular event in “Ame-yoko” market.

“Shimura” has started this style bergensale since 1983. A quantity in a plastic bag sold at 1,000 yen usually contains over 2,500 to 3,000 yen at worth.

Even you do not like to buy any sweets, it is worth to visit and see their chocolate bergensale.

“Shimura” is just located at the left side of the “Ame-yoko” gate. You can easily find a large signboard among other stores and shops for seafood or clothes. “Why don you buy good chocolate!” Vivid voice of store staff is heard. As soon as guests come arrive in front of the shop, their discount sale will start.

 

Jam a variety of chocolate into a plastic bag at 1,000 yen

 

”See, here is a pack of macadamia nuts chocolate and 12 pieces of “high-chu” which will cost over 2,000 yen, you know!” The store staff put them into a plastic bag. “Add one or two more!” He is trying to jam more chocolate items into the bag, continuously.Now the bag is full of chocolate, so you may buy it at 1,000 yen. You must be surprised at the quantity of the bag when you open the bag at your home.

 

Shimura-shoten
Address: 〒110-0005
  Ueno 6-11-3, Taito-ku,Tokyo,Japan
Phone: 03-3831-2454
Fax: 03-3831-2457
Business hours: 9:00-19:00
Closed on: None
URL: http://homepage3.nifty.com/ameyoko/
e-mail: ameyoko@nifty.com

 

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Ameya-Yokocho

By Kikki - Last updated: 水曜日, 10月 9, 2013

 

 

”Nigiwai-no-zo” or stone image of prosperity stands just in front of the Ameyoko Center Building.

 

Ameya-Yokocho

 

More than 400 specialty stores are clustered close together in the discount market where most people lose their senses of prices.

 

Under the viaduct for JR Yamate Line between “Ueno” to “Okachimachi” stations, various kinds of stores are clustered close together. This is “Ameyoko Shopping Street” which is a most famous discount market in Japan.

The Ameyoko Center Building divides into two streets. On the Ameyoko Street, there are a large number of small grocery stores and seafood shops. On the contrary, “Uenka” or Ueno Nakadori Shopping Street is mainly occupied by clothing and fashion related shops.

 

We feel something nostalgic atmosphere even in a milling crowd, this is because we can enjoy shopping while exchanging words with store clerks.

 

“Ameyoko” or “Ameya-Yokochō” is one of the most popular shopping streets in Ueno. It is located under and along the JR line between Ueno and Okachimachi. Its official name is “Ameyoko Shoten-gai Rengokai”(アメ横商店街連合会), but it is often called “Ameyoko,” “Ueno-ameyoko,” or “Ameyoko Shoten-gai,” and most shops in the street put “Ameyoko” beside of their names. The length of the shopping street is about 400 meters and over 400 retail stores are running business here.

 

“Tokyo Edo Theater” in the NHK TV drama

 

The shooting for the recent popular NHK TV drama “Ama-chan” was on location in Ameyoko. In the story, “Tokyo Edo Theater” for the popular singing group “Ameyoko Jogakuen” was located in the Ameyoko Center Building.

 

Brief history of the “Ameya-Yokocho”

 

After World War II, the black market was developed in the area, and a variety of goods were displayed in the street. Especially, more than 200 “ameya” candy shops existed here, so citizens commonly called the shopping street as “ameyoko.” Even now, a few candy shops still running business here.

 

It used to be a very crowded housing area consisted of small private houses and old row houses. During World War II, compulsory evacuation was done because there was the electric substation for JR line and citizens tried to avoid danger from Tokyo Air Raid.

Finally, the area was completely destroyed by the air raid in 1945. Among number of shanties and shops, stall keepers also started business in the district after the war. They were commonly called “yami-ichi” or illegal stall keepers.

Without sufficient moral, there were frequent struggles between outlaws, such as “gurentai” hooligans and “boryokudan” gangsters. Gunfire cases were often seen even in the daytime. Officers from both American MP and Japanese police were in charge against them.

Tokyo municipal government could not govern the aria, and plead with businessman Mr. Hirokichi Kondo for organizing the market called “Kondo Market.” He carefully selected 80 members and excluded dubious people from the market. The area was gradually normalized after that.

Most Koreans were excluded from the market, because they illegally run business in the district. They had no choice but moved to Higashi-ueno for setting up their own market so-called “kimuchi-yokocho.”

As time passed, “Ameyoko Center Building” was built at the old site of JR Electric Substation in 1982, and the area has became the present circumstances.

 

 

“Ameyoko” is still attractive in a bewitching way with the black market period atmosphere

 

Under the JR elevated railway line, a large number of small stores selling for various kinds of food items, such as fresh seafood, meat, groceries, imported candies, are located.

 

At present, according to the type of business, stores are intensively lined in the market, such as food (mainly seafood and groceries), clothes, miscellaneous goods, and jewels and ornaments.

It is just a small scale market in about 10 minutes walk, but you need more than 20 to 30 minutes on the end of the year, because a large number of citizens tend to come arrive and purchase fresh seafood for the new years holidays.

The crowded market in December is often introduced on TV and brings us the real feeling of the end of the year.

During this special season, almost all of stores in the market display food for the New Year holidays, and even some stores dealing in Western-style apparel and accessories stop running business and rent temporally their stores to food dealers. It becomes something like the Tsukiji Fish Market. Compare to “Ameya-yokocho,” the Tsukiji Fish Market is a municipal enterprise under Tokyo-to, and mainly for seafood wholesalers, but not for general citizens.

On the other hand, “Ameya-yokocho” is for citizens and prices will be discounted depending on your negotiations with store clerks.

In 1980s, seafood stores had been reduced in number at the market because of the trend toward the nuclear family. On the other hand, sports supply shops have been increased in 1990s for attracting young people.

On the basement floor of the “Ameyoko Center Building,” there are a number of stores for special ethnic food materials, such as for Chinese and Indian dishes. You can hear different sound of conversation between these Chinese or Indian arrivals and shop clerks.

 

 

You may lose in a maze in the Ameyoko Market. Try to enjoy treasure hunting at each characteristic shop, such as rare brand watches, knives, and lighters.

 

Every day in the yearend, the market will be crowded with 500,000 arrivals including sightseeing people from all over Japan. Of course it is only for the busiest period, and the market normally has about 100,000 arrivals a day. Contrarily to other shopping streets in Japan, it is not depended on local customers.

 

 

If you hear death growl of clerks at seafood shop front, usually salmon or tuna is on sale at the special discounted prices.

Most other seafood is usually dealt with the price tag, and hard to ask discount, but discount sale will be expected in the evening. At the end of the year, most stores display special supplies for the holiday season.

Some general merchandise stores in the market sometimes rent their space for these seafood dealers for this busiest season.

Usually seafood items will be dealt with higher prices, but there are still discount sale on this busiest season.

Excluding some defective article, most items of fruit are not on discount sale.

During the Showa period, most cosmetics were sold at about 20 percent discounted prices.


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“TOKYO LINE SHIBUYA station park~Three Days of Arigato and Sayounara”

By TERRY - Last updated: 日曜日, 3月 31, 2013
  As I wrote here before,  Shibuya station’s  Toyoko line building put an end to its 85-year history on March 15th.  Tokyu Corportaion  hosted a special event of  “TOKYO SHIBUYA station park~Three days of Arigato and Sayounara” March 22-24.(http://www.tokyu.co.jp/contents_index/guide/pdf/130308-1.pdf)

In the event the ex-Tokyo Line’s building was decorated as a festvitie’s venue of a “green park”, hosting  various programs such as jazz live concerts,  exhibitions of plarail  dioramas, and others.  the area was regarded as a green park and  visitors were allowed to pick stones used for the railroad tracks in token. A lot of  visitors including  fans of  Toyoko line, railroads, Shibuya and others enjoyed themselves with the items and events for a salute to the old Toyoko line building with “Arigato”(thank you) and “Sayounara”(good bye).

some rails and parts of the old tracks actually used were sold. Memorial plaques of old parts were made as well.

a memorial cut rail
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Uogashi-yokocho 21 Ankoya TAKAHASHI

By Kikki - Last updated: 土曜日, 2月 16, 2013

A restaurant must in the Tsukiji Market for seafood gourmet

 

 

 

The best quality seafood, such as ‘anko’ (angler), ‘kinki’ (broadbanded thornyhead), and ‘anago’ (conger eel), are skillfully cooked ……

‘Takahashi’ is a well known restaurant at the Tsukiji Market among seafood gourmets. Most dishes are changeable daily and therefore not listed on the regular menu. The menu is planed depending on the seafood materials purchased at the market every morning.

Gourmet for seafood, such as intermediate seafood dealers, famed chefs and Japanese cooks, and other seafood lovers, visit ‘Takahashi’ frequently for wishing the best dishes. A connoisseur would know ‘Takahashi’ is a restaurant for fine seafood at the Tsukiji Market.

This ordinary small restaurant serves really high quality seafood with reasonable price, which can be compared to dish served at first-class Japanese restaurants. The price gap between them is only possible at the Tsukiji Market.

Mr. Yoshikazu Takahashi, the third generation chef, is 39 years old. He had been working at the first-class Japanese restaurant after graduation from university and finally returned to his father’s restaurant. As it is common at these first-class Japanese restaurants, he always use high quality garnish and put a special attention on arrangement of dish.

For example, ‘kinki’ (broadbanded thornyhead), ‘menuke’ (Matsubara’s red rockfish), ‘natame-garei’ (slime flounder), and ‘nodokuro’ (rosy seabass) are the big four dishes in simmering. They are all delicious and can enjoy eating to your heart’s content.

Overnight dry fishes such as ‘ko-amadai’ (small horse-head fish), ‘yanagi-garei’ (willowy flounder), ‘ebo-dai’ (Japanese butterfish), and ‘kamasu’ (barracudas) also attract seafood gourmets.

If you like to taste all these popular fishes, you must visit ‘Takahashi’ so many times.

 

 

Simmered ‘anko’ (angler)

Grilled ‘sanma’ (Pacific saury)

 

They serve a variety dishes cooked with the high quality seafood materials every season. In winter, from the end of December to February, simmered ‘anko’ (angler) is served. ‘Takahashi’ has a sub title as ‘Anko-ya’ which means specialty restaurant for angler. Grilled ‘sanma’ (Pacific saury) with salt is one of the most popular items in autumn.

Although, its simmered ‘anko’ (angler) is well known dish, ‘Takahashi’ has other popular menu items, such as simmered ‘kinki’ (broadbanded thornyhead), and ‘anago-don’ or a bowl of rice cooked with conger eel.

Another attractive menu among their list is ‘super anogo-don’ or a bowl of rice with tenderly simmered conger eel double inserted middle and also put on top.

All dishes of à la carte are possible to be arranged as set meals if you pay 300 Japanese yen additionally, in which a bowl of rice, a bowl of miso soup, and other side dish are served together.

 

 

 

 

 

Chef Takahashi is particular about materials and tries to purchase only high quality seafood at the market.

 

There is every reason why this restaurant has a good reputation. First of all, they try to purchase only high quality seafood at the market.

Chef Masaru Takahashi, father of the present chef Yoshikazu, has an excellent eye for selecting high quality seafood. Under his father’s wise guidance, Chef Yoshikazu Takahashi purchases high quality seafood materials from intermediate seafood dealers at the market every morning after concerning on season, fishing port, sender, and fishing method.

We could understand why the restaurant attracts so many regular guests that these high quality seafood are served at a quite reasonable prices, in which usually used at first-class Japanese restaurants.

Secondly, their careful prearrangement on seafood is another reason.

Scales are removed from fish, and also the dark-flesh is removed carefully using with small brash. Then let the fish sit overnight after washing it in seawater. This careful prearrangement makes fish more delicious when it is cooked.

 

 

Grilled ‘mebaru’ (black rockfish)

Simmered ‘mebaru’ (black rockfish)

 

We would like to introduce grilled or simmered black rockfish, one of their signature dishes, this time. Some regular guests come and eat the same every day. “It is rather a lightly seasoned dish, but I always want to have it.”

“Although, people say the best season for black rockfish is early spring which is also good season for bamboo shoot, recently its best season comes in winter caused by global warming. Actually it is available in all season, and is a good fish for simmering, grilling, steaming, and even for overnight drying.” Chef Takahashi said.

The popular fish ‘aka-mebaru’ (black rockfish) is comes from Sado Island in summer and Tsugaru Straitin winter. This fish has been graded up as one of the most popular items among seafood at the Tsukiji Market now.

A variety of popular seafood items are purchased at the market. Chef Masaru (father) usually does prearrangement of these purchased fishes and chef Yoshikazu (son) cooks them. Every fish used in ‘Takahashi’ looks really beautiful after prearrangement and even after being cooked. It proves their best selection of seafood and good prearrangement on them. 

There are menu boards and information at the entrance, which are handwriting made by chef Yoshikazu himself. Not only describing of which fishing port comes from, or cooking method, there is his full affectionate to fish.

 

 

 

 

 

 

He cooks their signature dish ‘simmered kinme-dai’. He usually uses ‘kinme-dai’ (alfonsino) from Choshi fishing port, because of its good taste. It is one of the most popular dishes and therefore more than 30 dishes are served on Saturday.

 

 

 

 

 

 

 

 

 

 

Simmered ‘mebaru’ (black rockfish)

 

Grilled ‘mebaru’ (black rockfish)

2,000 Japanese yen

(the current price)

 

2,000 Japanese yen

(the current price)

A black rockfish is simmered in a mixture of water, ‘sanonto’ sugar, and soy sauce. Adding of fish broth made with ‘kinki’ (broadbanded thornyhead) or ‘kinme-dai’ (alfonsino) makes it more delicious. It is seasoned in rather simple and refined taste which brings you feeling gentle and slight sweetness.   A skewered black rockfish after sprinkled of natural salt is grilled in distant open fire. Natural salt brings it refreshing taste and its skin is one of the best among grilled fish.

 

 

Anago-don 1,300 Japanese yen (the current price)

A bowl of rice with tenderly simmered conger eel put on top. A bowl of miso soup, a small side dish, and pickles are served together.

 

 

Grilled ‘anago’ (conger eel)

 

Simmered ‘kinki’

(broadbanded thornyhead)

1,500 Japanese yen

(the current price)

 

3,500 Japanese yen

(the current price)

Conger eel is only served when they have a large quantity of supply at the market. Slightly grilled conger eel is soft and tender. It is better eating it without putting soy sauce, but with ‘sudachi’ orange and grated ‘wasabi’ horse radish.   We would like to have a try eating simmered ‘kinki’ (broadbanded thornyhead) from Abashiri, Hokkaido. Mouth feel of its tender meat and delicious taste of meat in fish broth is in complete harmony. It is worth eating than its price.

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

Introduction of the specialist for restaurant design

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of restaurants around the world as well as inJapan.

Please feel free to contact e-mail: ebisawa@e-koubo.co.jp

http://www.e-koubo.co.jp/

 

 

1つ星2つ星3つ星4つ星5つ星 (2 投票, 平均値/最大値: 5.00 / 5)
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Tsukiji Market / Uogashi Yokocho-Vol. 20 Tenfusa

By Kikki - Last updated: 月曜日, 2月 11, 2013

Only the restaurant specialized in serving ‘tempura’ in the Tsukiji Market

Freshest seafood materials are deep flied crisp

 

 

 

 

Fresh seasonal seafood materials are deep fried piece by piece depending on your order!

Fragrance of sesame oil attracts you at its entrance area. ‘Tenfusa’ is only the restaurant specialized in serving ‘tempura’ in the Tsukiji Market. Fresh seafood, such as conger eel, prawn, and squid, will be deep fried. Home-made oil for deep frying is used, which is blended of rapeseed and sesame oils, and therefore, their tempura is cooked tenderly covered with crispy coating of batter. Tempura is dipped into the sauce in a few second before putting on the top of a bowl of rice, which is mixed with starch syrup. Special home-made sauce makes avoiding oily taste from ‘tempura’.

Freshest seafood materials, such as most popular items of conger eel and shrimps, big-eyed flathead, squid, and sand-smelts are deep fried after being dipped into coating of batter which is cooked crispy. Among these seafood materials, only ‘ikejime’ conger eel is used, which is prepared in the restaurant kitchen before cooking. ‘Ikejime’ conger eel is can be deep fried more tenderly than normal one.

*Ikejime is a method of paralyzing and bleeding fish to maintain its quality.

Mr. Suzuki, owner chef, is skillfully frying fresh seafood materials a piece by piece in a high quality frying oil. “As well as other seafood materials, using fresh seafood is essential. Especially a meat of conger eel will be changed stiff depending on losing freshness.” The chef said.

 

Different sizes of conger eels are used depending on every season. Smaller sized conger eel in summer and larger sized in winter are suitable for ‘tempura’.

Shrimps are basically used caught inTokyoBay. These shrimps with legs are deep fried in a few second. Combination in biting between tenderly fried meat and crispy legs really promotes your appetite.

 

Tenfusa’ is only one restaurant for serving delicious dishes of ‘tempura’ at the market.

 One of the popular menu items of ‘donburi’ is served after dipped into the sweet and hot sauce which is seasoned with shavings of dried bonito, mackerel, and sardine. As well as ‘donburi’ and set meals, you can also order ‘tempura’ a piece by piece among variety seasonal materials.

Because of their reasonable menu prices, you are easy to drop in ‘Tenfusa’ just for taking a break. Most of dishes listed on à la carte menu are priced below 1,000 Japanese yen.

‘Tendon’ (1,100 Japanese yen) one of the regular menu items is consisted of six or so seafood materials, such as conger eel, prawn, shrimps, big-eyed flathead, sand-smelts, and small sweet pepper. They are deep fried before putting on a bowl of rice.

As well as enjoy eating its high quality materials, a large number of customers are often attracted by its good fragrance and crispiness of ‘tempura’.

 

 

 

Ohebi-anogo-don 1,300 Japanese yen

(A bowl of rice served with deep-fried large prawn and conger eel put on top after being dipped in a special sauce)

 It is a kind of luxurious bowl of rice with deep-fried large size prawn and conger eel put on top. You can enjoy eating a nice combination of crispy prawn and tenderly fried conger eel. A large size prawn and a conger eel are put on a bowl of rice after being deep fried. Bowl of rice is cooked with the fresh rice polished from brown rice every day. A set of side dishes such as chilled tofu bean curd and pickled vegetables is also served to each ‘donburi’ together. Rice bran after polishing of rice is used for pickling vegetables. 

 

Tempura set 1,500 Japanese yen

(Assorted deep-fried seafood & vegetables are served together with a set of bowl of rice, miso-soup, and pickles.)

 

 

Tendon’ 1,100 Japanese yen

Shiba-ebi & anago-don

1,400 Japanese yen

A bowl of rice cooked with a few pieces of ‘tempura’ put on top after being dipped in a special sauce. *Ingredients will be changed in every season. A bowl of rice cooked with pieces of deep fried ‘Shiba-ebi’ and conger eel put on top after being dipped in a special sauce.  

 

 

Deep fried Shiba shrimp

Deep fried squid

500 Japanese yen

500 Japanese yen

A deep fried dish with good biting. Depending on your choice, it is better to eat with salt. Salt promotes delicious original taste of shrimp.

 

 

Deep fried big-eyed flathead

Deep fried conger eel

400 Japanese yen

550 Japanese yen

One of the precious dish conger eel is also served in à la carte menu.

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

Introduction of the specialist for restaurant design

 

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of restaurants around the world as well as in Japan.

Please feel free to contact e-mail: ebisawa@e-koubo.co.jp

http://www.e-koubo.co.jp/

 

1つ星2つ星3つ星4つ星5つ星 (2 投票, 平均値/最大値: 5.00 / 5)
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The 120th anniversary of pearl- cuturing technology

By TERRY - Last updated: 木曜日, 1月 31, 2013

This year 2013, the pearl industry commemorates the 120th anniversary of  pearl-culturing technology. 

 

Koukichi Mikimoto, the founder of  MIKIMOTO (http://www.mikimoto.com/jp/) whose flagship store is located in Ginza Tokyo succeeded in culturing pearls as the first case in the world in 1893.  Since then Koukichi was called “The King of Pearl”.

On this 30th  MIKIMOTO released a special accessory with pearls and jewels called “MIKIMOTO Pearl Crown “DREAMS&PEARLS”- twelve pearls and dreams”.

the item can change its form between a “crown” and a” necklace” and  has a shape of  12 flower blossoms made of big natural pearls of 5 different types and 3400 diamonds.  The designers took more than 2 years to complete this breathtaking and splendid pearl treasure.

To tell the truth, I am a distant relative of koukichi Mikimoto and recently on 18th this month, I learned a basic concept of pearls  at a  lecture program for tour guides jointly hosted by JGA(Japan Guide Association), the oldest and biggest guide- interpreters organization, and  TASAKI, a major pearl and jewelry store company like MIKIMOTO.  (http://www.tasaki.co.jp/)

Therefore, I am so happy I learned ABC of the concept of pearls in this special year to pearl industry.

 

1つ星2つ星3つ星4つ星5つ星 (1 投票, 平均値/最大値: 5.00 / 5)
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Tsukiji Market / Uogashi Yokocho-Vol. 18 Isonoya

By Kikki - Last updated: 日曜日, 1月 27, 2013

‘Isonoya’ is a little-known hot spot for eating in the Tsukiji Market

A variety of Japanese, Western, and Chinese dishes are popular among regular guests

 

 

 

Customers from nearby company offices shops know which dish is delicious!

There are more than 70 menu items cooked with high quality fresh food materials

High quality fresh seafood materials are purchased every day at the Tsukiji Market and shared with ‘Iso-zushi’ because ‘Isonoya’ is a sister restaurant under the same management. As well as their set meals, a variety of à la carte dishes is also very popular among staffs who work in the market.

 

‘Isonoya’ is located on the 2nd floor of ‘Iso-zushi’, which has rather wider seating area, including four Japanese style tatami rooms. Approximate capacity of these rooms is 30 people all together, which are suitable for small gatherings. Including staffs working at the market, to cope with other visitors, more than 70 menu items of Japanese, Western, and Chinese cuisine are always served. Each different cook takes care of them in the kitchen. If you like to have a full-course dinner, reservation is required. There are a few Japanese dinner courses which include sushi items.

Fresh food materials are purchased every day at the market

Although, ‘Isonoya’ has a large number of tables, all of them are filled with nearby office workers including people working for the market. They really know which eating place serves delicious food.

It is only natural that it should have turned out that way. Mr. Isono, the owner of ‘Isonoya’, purchases high quality fresh food materials at the market for both ‘Isonoya’ and ‘Iso-zush’, a sister restaurant.

 

 

Japanese cuisine

Chinese cuisine

Western cuisine

This high quality fresh seafood can be used for sushi. As well as this fresh seafood, using fresh vegetables and meat, there are more than 70 menu items of Japanese, Western, and Chinese cuisine. 

“We always serve daily and weekly menu items cooked with fresh seasonal food materials selected at the market. And we only purchase fresh food materials among goods at the market every day and used them up within the day.” Mr. Isono said.

 

One of their popular menus ‘Hotate-yakisoba’ or chow mein cooked with scallops is served with green pak choi, mushrooms, and three pieces of large scallops. You can find their high quality of food materials when you eat another popular menu, ‘Fried salmon in butter’. A large slice of fresh salmon is cooked with simple seasonings.

 

 

 

 

‘Fried salmon in butter set’ 1,000 Japanese yen

A large slice of king salmon from Norway is fried in butter. You can enjoy fragrance of butter. To your joy, a large quantity of fresh vegetables is assorted with the salmon. A set of bowl of rice, a bowl of miso soup, and pickles is served together.

 

 

Fried oyster set 1,260 Japanese yen

 

 

 

Curry & rice with pork cutlet

Bowl of rice with scallops and green pak choi boiled in soy sauce and sugar on top

1,050 Japanese yen

840 Japanese yen

 

 

<Reference materials>

Tsukiji-marukajiri published by the Mainichi

Tsukiji-o-kiwameru published by Aspect co.

http://www.tsukijigourmet.or.jp/

http://tabelog.com/tokyo/

http://ja.wikipedia.org/wiki/

 

For travelers from overseas

As a certified guide-interpreter in English and also a writer of the website “Cool Japan Guide”, I am very happy to introduce ‘Tsukiji Market’. If you have something to ask, like to make reservation, or need English speaking tour guide when visit toTokyo, please feel free to contact us. Thank you for your kind cooperation, I am looking forward to your contact.

 

Introduction of the specialist for restaurant design

 

 

 

If you like to build a real Japanese style facility in your country, I would like to introduce one of the best Japanese architects, Mr. Hiroshi Ebisawa, who has created a variety of attractive restaurants inJapan.

Please feel free to contact e-mail: e-kouboinfo@e-koubo.co.jp

 

1つ星2つ星3つ星4つ星5つ星 (2 投票, 平均値/最大値: 5.00 / 5)
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