Posts in “Traditional Japanese”

Niguruma-ya, Chichibu: Pork Miso Don and Flat Ita-Udon

Niguruma-ya, Chichibu: Pork Miso Don and Flat Ita-Udon

Udagawa Shisen, Shibuya: A Proper Washoku Course

Udagawa Shisen, Shibuya: A Proper Washoku Course

Konbuya, Ebisu: Every Oden They Have, 38 Floors Up

Konbuya, Ebisu: Every Oden They Have, 38 Floors Up

Kiyoyasu-tei, Roppongi: A Private Room Like a Ryokan

Kiyoyasu-tei, Roppongi: A Private Room Like a Ryokan

Otako, Kami-Itabashi: The Sweet Oden Broth That Made Tomeshi Famous

Otako, Kami-Itabashi: The Sweet Oden Broth That Made Tomeshi Famous

Yaesu Unagi Hashimoto: Eel to Drink With, Down a Lane by Tokyo Station

Yaesu Unagi Hashimoto: Eel to Drink With, Down a Lane by Tokyo Station

Koshitsu Washoku Higashiyama, Shinbashi: A Pot Each, and a Crab Each

Koshitsu Washoku Higashiyama, Shinbashi: A Pot Each, and a Crab Each

Sumiyaki Unafuji, Nagoya: In Hitsumabushi Country, I Ordered the Unaju

Sumiyaki Unafuji, Nagoya: In Hitsumabushi Country, I Ordered the Unaju

Yamanekoken, Nagoya: An Hour of Lecture, Then the Rarest Beef in Japan

Yamanekoken, Nagoya: An Hour of Lecture, Then the Rarest Beef in Japan

Datekatsu, Ikebukuro Tobu: What Exactly Is JAPAN X?

Datekatsu, Ikebukuro Tobu: What Exactly Is JAPAN X?

Ageduki, Kagurazaka: Tonkatsu as a Drinking Snack, and Nothing Else

Ageduki, Kagurazaka: Tonkatsu as a Drinking Snack, and Nothing Else

Tsugumian, Komagome: The Eel House That Takes Four Parties a Month

Tsugumian, Komagome: The Eel House That Takes Four Parties a Month

USHIO, Roppongi: Okonomiyaki Made Without a Drop of Oil

USHIO, Roppongi: Okonomiyaki Made Without a Drop of Oil

Sansui, Oarai: Seafood and Sunset, Right in Front of the Shrine

Sansui, Oarai: Seafood and Sunset, Right in Front of the Shrine

Izumo, Ikebukuro: Skip the Rice Bowl, Attack the Eel Skewers

Izumo, Ikebukuro: Skip the Rice Bowl, Attack the Eel Skewers

Takeno, Tsukiji: A Lunchtime Booking, and a 6,000-Yen Simmered Kinki

Takeno, Tsukiji: A Lunchtime Booking, and a 6,000-Yen Simmered Kinki

Kurabu Ginza: Shinshu Brewery Cooking, Thirteen Floors Above the Kabukiza

Kurabu Ginza: Shinshu Brewery Cooking, Thirteen Floors Above the Kabukiza

Janjan No. 4, Kamiitabashi: Cook-It-Yourself Monja With the Tsukishima Taste

Janjan No. 4, Kamiitabashi: Cook-It-Yourself Monja With the Tsukishima Taste

Azabu Shiki: Drinking Properly First, and Finishing With Unaju

Azabu Shiki: Drinking Properly First, and Finishing With Unaju

Aogen, Utsunomiya Station: Gyoza From a Miso House Founded in 1625

Aogen, Utsunomiya Station: Gyoza From a Miso House Founded in 1625