Soba restaurant close to historic temple (Shibamata)

Nowadays I really eat soba so frequently.
I feel I’m elderly man :P

That day we went to Shibamata to eat soba.
Appearance, Nichiyouan (Shibamata)
It’s a private house :)
Speaking of Shibamata, it is very famous as “Tora-san” and Shibamata Taishakuten temple.

Shibamata have a soba restaurant that is open only from Friday to Sunday and another national holidays.
That name is “Nichiyou-an”
“Nichiyou” means Sundays in English. Well, it is also open Saturdays and another national holidays :P

First, we ordered sobagaki (そばがき, 1250 yen)
Sobagaki set, Nichiyouan (Shibamata)
The sobagaki was brought to our table with wasabi and perilla oil.

Sobagaki, Nichiyouan (Shibamata)

It’s texture was like freshly pounded rice cakes !
It’s very springy and tasty ! The flavor of soba was great !

And we ate it with perilla oil and also it was good. Delicate flavor of perilla spread in my mouth.

After a while my soba came.
My soba was Suzumi soba (涼みそば, 1430 yen)
Suzumi soba set, Nichiyouan (Shibamata)
With Japanese ginger, green onions and plum.

Suzumi soba, Nichiyouan (Shibamata)
“Suzumi” means cool or cold in English. As its name, it is only Summer season. I think it won’t be served next month.
Very narrow soba. The soup have Laminaria ochotensis and green tea from Shizuoka prefecture. Delicate and light taste.
I say honestly. I don’t like the soup.

Elder lady next to us enjoyed it.
I think I’ll be able to realize its quality after I’ll get older.

Sobayu, Nichiyouan (Shibamata)
Usually we mix sobayu and leftover strong soup and drink it,but my soup was weak. So my friend gave me his soup :)
This sobayu was very strong and tasty :D

Nichiyouan (日曜庵)
7-13-2 Shibamata, Katsushika-ku, Tokyo
Open – from 11:30 to 18:00
Closed – from Mondays to Thursdays

Yamagishi Shokudou (Ginza)

There’s my favorite Italian foods restaurant that is named Yamagishi Shokudou in Ginza area, but when I went to there this June and tried to reserve next, the chef said, “My reservations are already fully booked this year. I’ll accept next year’s reservation from this October.” I couldn’t believe it.

I had no choice but to give up having dinner at Yamagishi Shokudou this year.
My friend who had reservation at this September invited me to the dinner !
Though I has started to go on a diet and I hesitated to go there, I couldn’t stop going there after all :P

After eating Yamagishi Shokudou’s foods, I usually gain about two kilos :(
Maybe his foods have much cheese and heavy creams.

Instead of that, I went to Yamagishi from my office by walk for about 40 minutes.

Here’s Yamagishi Shokudou .
Although I say it stands on Ginza area, it’s edge of Ginza and narrow back alley.
And the restaurant is dim and looks like cave.
* It is open. This is a good photo. It’s brighter than it really is.
When I went to there for the first time, I hesitated to enter because it is dim. It never seemed it was open.
Entrance, Yamagishi Shokudou (Ginza)

Inside of the restaurant. Old and narrow.
Table, Yamagishi Shokudou (Ginza)
There are two tables for four persons each and a counter table for eight person.
But the restaurant is managed by himself, and he can’t accept much guests.

The restaurant seems cave and old, narrow.
The chef take order, cook and serve by himself. So, guests have to wait to order and come their dishes with patient.
There’re not much kinds of drinks
If you order beer, canned beer is served as in the state of not cold.
Basically those foods’ ingredients are cheese, tomato, zucchini, chicken, mushroom, uncured ham, scallop, basil, olive oil, garlic, shrimps, salmons and fresh cream.
His menus are always the same.


The quality of his foods are excellent.

This is the food that you should eat when you come to the restaurant.
*Uncured ham and cheese crepe roll (生ハムのクレープ巻き, 1400 yen)
Uncured ham and cheese repe roll, Yamagishi Shokudou (Ginza)
Crepe, cheese and uncured ham was springy. Balsamic vinegar sauce was great. We order every time without fail.
We can eat such a favorite food every time because the menus are not change :P

Tomato and mozzarella (トマトとモッツァレラ, 1350 yen)
Tomatoes and mozzarella, Yamagishi Shokudou (Ginza)
The tomato was sweet and tasty.

Omlet with mushrooms (キノコのオムレツ, 1400 yen)
Omlet with mushrooms, Yamagishi Shokudou (Ginza)

We cut it. Lots of mushrooms in it !
Section of omlet with mushrooms, Yamagishi Shokudou (Ginza)

That day’s meat dishes are chickens gratin and beef steak. We ordered a chickens gratin.
Chickens gratins (鶏肉のグラタン, 1800 yen ?)
Chickens, Yamagishi Shokudou (Ginza)

Well, we enjoyed antipasto and entree to the full.
We ordered some spaghetti.
All Yamagishi Shokudou’s pasta is hand made fresh wide pasta.

Here’s lasagna (ラザニア, ? yen). The chef accept only one order each day.
Lasagna, Yamagishi Shokudou (Ginza)
So large gratin.
I guessed that why he don’t accept only one order is because he doesn’t have only one oven. And also there isn’t have enough space to put another oven :P

Spaghetti with galic oil (ガーリックオイル, 1200 yen)
Spaghetti with garlic oil, Yamagishi Shokudou (Ginza)
Because it was very simple, I could feel the taste of past very well.

Spaghetti with spicy tomato sauce (怒りんぼううソース, 1200 yen)
Spaghetti with spicy tomato sauce, Yamagishi Shokudou (Ginza)
It’s not so spicy. If you want to eat more spicy one, you’d better to eat with chili pepper :P

Spaghetti with jidori chickens liver and creamy tomato sauce (地鶏レバーのトマトクリームソース, 1450 yen)
Spaghetti with jidori chicken and creamy tomato sauce, Yamagishi Shokudou (Ginza)
The liver was flavory and tasty…. Very soft.

I got entirely full :D

But we also ate dessert.
Yamagishi Shokudou serve only one kind of dessert. Mostly he serve panna cotta (パンナコッタ, 500 yen). That day, too.
And sauce, special of the day was put on the panna cotta.
That day’s sauce was …

Panna cotta, Yamagishi Shokudou (Ginza)

Cake ! Not sauce ! Cake ! Oh my goodness !

Cu(a)ppuccino (カップチーノ, 500 yen)
Cappuccino, Yamagishi Shokudou (Ginza)
That’s not cappuccino but cuppucchino :D
When the chef brought it to our table, another group next to us said ” It’s cute :)”

While eating, I heard someone asked the chef whether he could take reservation for next time. But the chef answered no. He also said that he could start accepting next year’s reservation in October all the same.

Umm. I’ll try again in October !

Yamagishi Shokudou (山岸食堂)
Ikeda building 1st floor, 2-14-20, Ginza, Chuo-ku, Tokyo
Open – from 11:30 to 14:00, from 18:30 to 21:30
Closed – Saturdays, Sundays and another national holidays

Past articles about Yamagishi Shokudou
* Jun 22nd, 2013 Yamagishi Shokudou (Ginza)

Wishing my favorite shop continue their business (Yushima)

I went to the my favorite shop around Yushima.
Apperaance, Sichuan dandan noodles AUN (Yushima)

This shop have much guests every day because they closed their shop for months.
I heard that the shopkeeper will leave the shop, so I went to there before he leaves.

Recently, I think I should go and eat anything I want because my favorite shops and restaurants aren’t there forever.
Some of my favorite restaurants quit their business nowadays.

Well, this is our foods that we wanted to eat that day :D
Our foods, Sichuan dandan noodles AUN (Yushima)

Every time I go to the shop, I can’t stop ordering it.
Dandan noodles -4th degree of spiciness (つゆ無し担担麺4辛)
Lots of sichuan peppers on it.
Dandan noodles 4, Sichuan dandan noodles AUN (Yushima)

Mixed altogether.
Mixed dandan noodles, Sichuan dandan noodles AUN (Yushima)
I don’t like this noodles because it is hard to mix. It have lots of water and be sticky.
Of course, I love the spiciness, but also the taste of sesami was good. And potherb mustard was crunchy and fresh.

Just after the shop was reopen, they served extremely spicy dandan noodles, but after that, they don’t serve medium spicy one. This time, too.
I think that was toke of their apology for long long holidays :P
Tantanmen noodles – 3rd degree of spiceness (担担麺3辛, 830 yen)
Tantanmen noodles, Sichuan dandan noodles AUN (Yushima)
My friend’s.
That’s more spicy than my 4 degrees of spiciness dandan noodles.
I want to try it next time.

We shared it. No, I tasted it just a little :P
I couldn’t eat any more.

Rice with minced meat and chili oil (辣油肉飯, 450 yen)
Spicy rice, Sichuan dandan noodles AUN (Yushima)
It wasn’t very spicy as its looking.  It was similar to ingredients of my dandan noodles.

By the way, the shopkeeper already left the shop now.
And I heard that tastes of their foods has changed. If it’s true, I’ll be very disappointed.

Sichuan Dandan noodles AUN (四川担担麺 阿吽)
3-25-11 Yushima, Bunkyo-ku, Tokyo
Open – from 11:00 to 14:00, from 18:00 to 22:00
Saturdays – from 11:00 to 15:00, from 18:00 to 22:00
Sundays and another national holidays – from 11:00 to 15:00, from 18:00 to 21:00
Closed – Tuesdays

Past articles about Sichuan Dandan noodles AUN
* Jul 25th, 2014 My hottest dandan noodles (Yushima)
* Sep 19th, 2012 About my weekend (Ueno, Yushima)

I felt value of Ginza at Tsukiji

I feel like eating cold soba because it’s still hot in the daytime.
Especially, concrete reflects light in Tokyo Metropolis and it’s very hot. I must be getting old :P

Well, I remember that I hate soba when I was a child. But recently I feel like eating soba so frequently.

Here’s the restaurant that I visited to eat soba the other day.
Ah, I ate sudachi soba at the restaurant last time.

Nunotsune Sarashina
Appearance, Nunotsune Sarashina (Tsukiji)

It’s in Tsukiji area, but it is very close to Ginza and the prices are Ginza level :P
This restaurant have three tables for four persons each and one tables for six persons.
Guests have to share those tables at lunchtime. I don’t know whether we have to share those tables or not at night.
At least, when we went to there, we could use a table only us.

Cold soba with Shrimp tempura (えび天もり, 1770 yen)

Soba, Nunotsune Sarashina (Tsukiji)
The flavor of soba was good and it tasted good.

Shrimps tempura was good, too.
And perilla tempura made me glad.
Tempura, Nunotsune Sarashina (Tsukiji)

But, I think this price is high all the same :P It contains price of Ginza (Though it stands on Tsukiji 2chome :P)

Nunotsune Sarashina (布恒更科)
Phoenix Higashi-Ginza Daisan Building 1F, 2-12-14 Tsukiji, Chuo-ku, Tokyo
Open – from 11:00 to 15:00, from 17:00 to 21:00
Saturdays -from 11:00 to 15:00
Closed – Sundays and another national holidays

Past articles about Nunotsune Sarashina
* Sep 2nd, 2014 Sudachi soba (Tsukiji)

Breakfast and Kirimi-chan (Tsukiji Market)

I had breakfast at Yonehana in Tsukiji Market the other day.
Yonehana is my delight breakfast place in Tsukiji and I wish I go there once every month.
Appearance, Yonehana (tsukiji Market)

That day’s chef’s choice had boiled Spanish mackerel with soy sauce as entree.
And also it had vinegared foods and simmered kiriboshi daikon radish.
Spanish mackerel etc, Yonehana (Tsukiji Market)

Boiled Spanish mackerel with soy sauce, Yonehana (Tsukiji Market)

This vinegared food had seafood like scallop, hen clam and so on.
It’s very tasty, but it was too much.
Mostly such a vinegared food is served more fewer.
Sourness is filled with my mouth :P

Vinegared food, Yonehana (Tsukiji Market)

Rice. The rice went with salty-sweet boiled Spanish mackerel very well :)
Rice, Yonehana (Tsukiji Market)

And pickled daikon radish with salt.
Pickled vegetables, Yonehana (Tsukiji Market)

By the way, my pickled daikon radish came with Kirimi-chan :D
Kirimi chan, Yonehana (Tsukiji Market)
I knew Yonehana got this dish long before and serve foods to their guests with this dish, but I couldn’t be able to be served with it. Finally, I could meet it !
Kirimi chan is now very popular Sanrio character.
But,,,, is it cute … ? I can’t understand…

Yonehana (米花)
Tsukiji Market Building No.8, 5-2-1 Tsukiji, Chuo-ku, Tokyo
Open – from 5:00 to 13:30
Holiday – Market’s holiday (Almost all Sunday, several Wednesdays, national holidays and so on)

Soba with Karami-daikon radish (Tsukiji)

I went to Tsukiji at workday’s lunchtime the other day.

Truthfully speaking,  at first, I went to Kashigashira that is the farthest lunch place  that I can go from my office.
But there were some people waiting in front of the restaurant. I gave up soon and I went toward Totoya that is famous as Yakitori bowl, but on my way to Totoya, I stopped in front of Choseian. I looked inside the restaurant out of the door. Fortunately there was one vacant table !
Appearance, Cyoseian (Tsukiji)

It was too muggy and my brain didn’t work well, so I ordered a “Cold soba with Karami-daikon radish” that is to be noticed beside the entrance.

Choseian have only some tables for 4 persons. So basically, we have to share a table.
Of course I realize that.
But, there’s some people who make me feel unpleasant…. I hate share the table with them.

Some boisterous middle aged men who have greasy skin and breathe hard :( :( :(

At first, such a man entered the restaurant and tried to sit in front of me though the waiter tried to take him to the back table.
He said ” I sat this seat. OK” again and again :(

Ooooops ! No ! NO !!! I thought so.
But the waiter said him to move to the back table again and again and after all he moved to there.

After that, new guest entered the restaurant and share my table. I was relieved :)

After a while, my soba with karami-daikon radish (辛味大根の付けおろしそば, 880 yen) came.
Soba with Karami-daikon radish, Choseian (Tsukiji)
The white thing at that side is grated karami-daikon radish. Karami-daikon is a kind of pungent daikon radish.
It had slight bitterness and pungent taste. Fresh and light pungent taste. It was still hot at daytime and such a food make me feel fresh.

I put the soup and grated karami-daikon radish into the bowl on this side.

Soup, Cyoseian (Tsukiji)

At first, I ate the soba just with soup and grated karami-daikon radish and after that I put some ingredients into the soup and I enjoyed the change of the taste :)

Well, it was splendid !
It had fresh and simple taste. I remember that I ate soba in warm soup at Choseian before and I didn’t like it because it was overcooked.
There is no need to be unnecessarily anxious about the cold soba and I could enjoy the strong texture of the soba.
I could find Choseian’s soba is fine :D

I was satisfied with the soba and got out of the restaurant for going back to my office.


When I got to next traffic signal,

“I felt hungry….?”

“I have just finished my lunch …. :(“

Well, this set don’t have much soba and ingredients are only grated daikon and green onions.
In addition, daikon helps digestion !
When I got to my office, I felt very hungry ! Nevertheless I had just finished eating soba !

The soba made me feel happy, but it didn’t fill my stomach.
I should have eaten tempura soba or any filling foods… !

Choseian (長生庵)
Monteberde building 1st floor, 4-14-1 Tsukiji, Chuo-ku, Tokyo
Open – from 7:00 to 21:00, Saturdays from 7:00 to 14:30, Sundays from 11:00 to 14:00
Holiday – 3rd Sunday every month

So spicy mapo tofu (Makuhari-Hongo)

Recently I’m suffering from mouth ulcer and perleche. Still I can’t stop eating spicy foods :P
I came to Manzan for severe spicy mapo tofu.
Appearance, Manzan (Makuhari-Hongo)

Chen Mapo tofu (陳麻婆豆腐, 1000 yen)
Mapo tofu, Manzan (Makuhari-Hongo)

This was the first time here after the consumption tax increase and I found the prices  of their lunch sets increased from 950 to 1000 yen.
Still it is inexpensive.

That day’s mapo tofu was watery and it wasn’t my delight as usual. But still it was good.
Mapo tofu have plenty of tofu, so cook have to take amount of water into  consideration. So, it is difficult to make best mapo tofu, I think.

Most of restaurants serve only mapo tofu and rice for near 1000 yen within Tokyo, so the prices in Chiba is low all the same :)
And I like the set having almond jelly. I can’t eat a lot of sweet foods, so I can’t order one whole almond jelly by myself. So, I love this “small” almond jelly.

This soup was simple but tasty, too.
Soup, Manzan (Makuhari-Hongo)

I love spicy foods, but I decided not to eat severe spicy foods for a while.
Yes, I’ll keep eating medium spicy foods !

Manzan (蔓山)
Mariot Hongo Building. 1st floor, 6-25-4 Makuhari-Hongo, Hanamigawa-ku, Chiba-shi, Chiba
Open – from 11:30 to 14:00, from 18:00 to 22:00
Holiday – Tuesdays
HP –
(in Japanese only)

Past articles about Manzan
* Apr 5th, 2014 Mapo tofu(Makuhari-Hongo)
* Sep 17th, 2013 Dandan noodles and tantanmen (Makuhari-Hongo)
* Aug 30th, 2013 Dandan noodles at Manzan (Makuhari-Hongo)
* Nov 29th, 2012 Hot dandan noodles (Makuhari-Hongo)
* Nov 6th, 2012 When I feel like eating hot foods,,, (Makuhari-Hongo)