Vietnamese foods (Kamata)

Since we heard that a Vietnamese foods restaurant in Kamata was scheduled to be shown on popular TV series among foodies, we went to there before the TV series being shown !
(I don’t see the TV series though :P)
The restaurant’s name is “THI THI”

Everyone except one who can’t drink ordered Biere Larue (ラルービール, 540 yen).
I haven’t seen this beer ever.
Larue beer, THI THI (Kamata), THI THI (Kamata)
To put it nicely, it is easy to drink. But in other words, it is weak. And sweet just a little.
I don’t like beer very much, so it was good for me, but my friend who love beer wasn’t satisfied enough with it and he ordered Kirin beer after finished it :)

First of all, speaking of Vietnamese foods, we recall ….
Summer roll with shrimps (えびの生春巻き, 648 yen)
Summer roll with shrimps, THI THI (Kamata)

And then rice paper came.
Rice paper, THI THI (Kamata)

Vietnamese spring roll and shrimp balls set (揚げ春巻きと海老団子のコンボ, 1944 yen)
Vietnamese spring roll and shrimp ball set, THI THI (Kamata)
At first, we wet our rice paper with water in a sprayer and after it got softer, we put some ingredients we want on the rice paper, wrap it then ate.
The spring roll was good. It had much meats. But rice paper was hard to get softer only spraying water. And it took time.I wish they bring it with the state of complete.

And Bánh xèo (バインセオ, 1350 yen)
Bánh xèo, THI THI (Kamata)
I learned that it is similar to Okonomiyaki, but it was like omelet :)
Lots of soybean sprouts and leeks were sandwiched.

Spare rib (スペアリブ, 918 yen)
Spare Lib, THI THI (Kamata)
It had strong taste, but it wasn’t too sweet and the meat was tasty.

Rice vermicelli wtih lemon grass (レモングラスのビーフン, 918 yen)
Rice vermicelli with Lemon grass, THI THI (Kamata)

Pho with beef (牛肉のフォー, 918 yen)
Pho with beef, THI THI (Kamata)

We love rice. We love noodles.
Vermicelli and pho is excellent foods for us :D
Each of noodles had separated ingredients.
We put some of it on the noodles and another good way of eating the separated ingredients was eating as it is like salad.

Three-color dessert with tapioca (タピオカの三色デザート, 540 yen)
Three-color dessert with tapioca, THI THI (Kamata)
Why we chose it was because it looks very brilliant on the menu. It was bright green colored sweets on the menu…. Umm. It wasn’t at all !
But it was tasty. Coconuts juice, tapioka and anko. Anko ? Why anko in it in Vietnamese restaurant… :P

Deep fried banana (揚げバナナ, 540 yen)
Deep fried banana, THI THI (Kamata)
Deep fried banana !  Awesome !!!

Vietnam-Style Oshiruko (ベトナム風おしるこ, 540 yen)
Vietnam-style oshiruko, THI THI (Kamata)
It wasn’t like oshiruko. But those Southeast Asian sweets are really tasty.

As a whole, those foods are seasoned for Japanese and we could enjoy eating them.

THI THI
B1F, 5-26-6, Kamata, Ota-ku, Tokyo
Open – from 17:00 to 23:00
Saturdays, Sundays and another national holidays – from 12:00 to 22:00
Closed – Mondays

Special seafood curry (Tsukiji)

We heard that Kashigashira served seafood curry after a long long interval.
They rarely serve seafood curry because it takes too much time to cook.
And they don’t give people about when they serve curry. Why we knew they served curry that day was because my friend went to there the previous day and the manager told him about that.

We gathered Kashigashira before the opening time and waited for a while.
Appearance, Kashigashira (Tsukiji)

At first, we ordered a assorted sashimi.
Assorted sashimi, Kashigashira (Tsukiji)

Especially the baby squid was excellent ! Saury, Alaskan pink shrimp, longtooth grouper, channel rockfish and so on.

And, special seafood curry !!!!!
Seafood curry, Kashigashira (Tsukiji)
That day’s seafood curry had much shrimps and scallp !
It was not so spicy, but it had much good taste of seafood !

Kashigashira (河岸頭)
Lions mansion Higashi-Ginza building. 1st underground, 4-12-2 Tsukiji, Chuo-ku, Tokyo
Open – lunch time from 11:00 to 14:00, bar time from 18:00 to 23:00
Closed – Sundays and national holidays
Facebook – https://www.facebook.com/kashigashiral
 (in Japanese only)

Past articles about Kashigashira
* Sep 11st, 2014 Fresh raw salmon roe ! (Tsukiji)
* Aug 17th, 2014 Our regular way of spending time at Tsukiji on Saturdays
* Jul 16th, 2014 Waking or sleeping, I’m thinking about Kashgiashira (Tsukiji)
* May 28th, 2014 Kashigashira’s refurbishment has finished :) (Tsukiji)
* May 18th, 2014 Kashigashira’ll reopen soon. (Tsukiji)
* May 16th, 2014 Menuke (Kashigashira)
* Apr 30th, 2014 Tremendous yellowfin tuna (Tsukiji)
* Feb 9th, 2014 Enjoyed Saturday’s tsukiji (2/2)
* Jan 27th, 2014 Two in my wish list about Tsukiji came true 2/2
* Dec 23rd, 2013 Downstairs to heaven – 2/2 (Tsukiji)
* Dec 22nd, 2013 Downstairs to heaven – 1/2 (Tsukiji)
* Dec 12nd, 2013 Gorgeous lunchtime at Kashigashira ! (Tsukiji)
* Nov 2nd, 2013 Firm-level quality fishes (Tsukiji)
* Aug 1st, 2013 Splendid sashimi at Kashigashira (Tsukiji)
* May 9th, 2013 Kashigashira (Tsukiji) 2/2
* May 8th, 2013 Kashigashira (Tsukiji) 1/2
* May 4th, 2013 Capitulum mitella, Kashigashira (Tsukiji)
* Apr 8th, 2013 Curry party at Kashigashira(Tsukiji)
* Feb 25th, 2013 Lunch at Kashigashira (Tsukiji)
* Jul 29th, 2012 I missed seafoods while traveling !! (Tsukiji)
* Feb 12th, 2012 Armored weasel-fish :D (Tsukiji)
* Jan 16th, 2012 Very good time at New Year’s party at Kashigashira (Tsukiji)
* Nov 13th, 2011 Tsukiji Market on Saturdays

Max Brenner Chocolate Bar (Oshiage)

I could finally go to Max Brenner Chocolate Bar that I wanted to go there for a long time !
Paper, MAX BRENNER CHOCOLATE BAR (Oshiage)

That’s Tokyo Soramachi Branch next to Tokyo Skytree.
I know Soramachi is so crowded in weekends. And Max brenner is so popular among people and lots of people visit there in weekends.
But I went to there at weekday’s night and it wasn’t crowded. Soramachi itself don’t have much people.

I know Max brenner is chocolate shop founded in Israel.

And the most popular foods in the shop is the pizza.
Chocolate chunk pizza (チョコレートチャンクピザ, 420 yen per one piece)
Chocolate chunk pizza and hot chocolate, MAX BRENNER CHOCOLATE BAR (Oshiage)
Lots of marshmallows and chocolate sauce !!!!!

And Hot chocolate – milk flavor (ホットチョコレート・ミルク, 550 yen)
Hot chocolate, MAX BRENNER CHOCOLATE BAR (Oshiage)
It had rich taste and tasted good !

Chocolate chunk pizza and milk tea, MAX BRENNER CHOCOLATE BAR (Oshiage)

I wanted to buy something for eating at home, but the shop don’t have any products that I like. I wanted to eat plain chocolate, but they sell only baked sweets.
This is “cafe” featured chocolate, not store all the same.

Though it is difficult to go there because Oshiage is far from both my office and home, I like this cafe very much and I want to go there again soon.
I want to try chocolate fondue next time. It looks really tasty !

By the way, I heard that the Omotesando branch is always very very crowded. So if you want to eat at Max Brenner in Japan, I recommend the Soramachi branch ;)

“The best deep fried oyster in Japan” (Nihonbashi)

Mostly deep fried oysters are served in cold season only.
Some restaurants serve it from October to April at the longest.
Yes, one of the shop is Odayasu in Tsukiji Market :P
I heard that Odayasu serve deep fried oyster until June this year…

Even June is limit for the Odayasu serving deep fried oysters.

But !

I heard there is a restaurant that serves deep fried oysters all year around !

The place is Nihonbashi.

And they use oysters from Akkeshi of Hokkaido that is so popular as big and excellent oysters !

If you love oysters, you cannot help going there and trying it :D

Of course, we went to there. Needless to say, we love oysters.
The shop is on the 1st basement floor.

Akkeshi of Hokkaido, Nihonbashi Honten
Entrance, Hokkaido Akkeshi Nihonbashi-honten (Nihonbashi)

We arrived at the shop more 20 minutes earlier, but the stairs were full with people waiting.
Most valuable oyster, Hokkaido Akkeshi Nihonbashi-honten (Nihonbashi)

They have only one menu at lunchtime. Just deep fried oysters.
The lunch set menu is “The best deep fried oyster set in Japan” (日本一のカキフライ定食, 1000 yen) !
Everyone come to the restaurant for eating it.
Some of them might be there about one hour earlier before the opening.
Lunch menu, Hokkaido Akkeshi Nihonbashi-honten (Nihonbashi)

On taking our seats, in the meantime, the waitress said to us, “We serve deep fried oysters only. Is that OK ?”
Basically, we have only to wait. After a while, our foods come on our table like this.
Deep fried oyster set, Hokkaido Akkeshi Nihonbashi-honten (Nihonbashi)

Second helpings of rice and miso soup is free of charge. But as you see, plenty of rice and soup come.
We can eat those deep fried oysters with tartar sauce, ponzu with yuzu pepper on the tray, Worcestershire sauce and salt with oyster flavor on the table.

I liked eating my oysters with ponzu with yuzu pepper best.

Huge ! Two oysters, this side are rather small, but another oysters that side are big.
Deep fried oyster, Hokkaido Akkeshi Nihonbashi-honten (Nihonbashi)

Those were really big.
Those oysters taught me  why oysters are called “Sea of milk”
So creamy and rich flavor.

How wonderful. We can enjoy such good deep fried oysters all year around.

Akkeshi of Hokkaido Nihonbashi Honten(北海道厚岸 日本橋本店)
Nihonbashi Teito Building B1F, 2-2-15 Nihonbashi, Chuo-ku, Tokyo
Open – from 13:00 to 14:00, from 17:00 to 23:30
Saturdays -from 17:00 to 23:00
Closed – Sundays and another national holidays

Kakigori all year around (Nippori)

It’s still hot in the daytime.
So, some popular kakigori shops have much people waiting in lin even on weekdays.

Here, Himitsu-do , we had to wait for about 40 minutes to take the seats.
Entrance, Himitsudo (Nippori)

On entering the shop, we can see kitchen and counter table on the left.
Handwriting menus are above the kitchen :)
Menus, Himitsudo (Nippori)
They serve kakigori with handmade fruits syrups that contain lots of seasonal fruits.Everyone come to here to eat it.
And the ice is natural ice.

They serve kakigori all year around. Well, it’s a cafe devoted to kakigori.
They keep warm temperature within the cafe for eating cold kakigori.

In winter, it is really warm in the cafe. And, they give us disposable heating pads in mid-winter :)

Well, now, though it’s nearly end, peaches are in season. So, I couldn’t help eating kakigori with peach syrups all the same.

Himitsu-no-momo (ひみつの桃, 900 yen)
Himitsu-no-momo, Himitsudo (Nippori)
It was more sauce than syrup.
Plenty of sauce was on the shaved ice in advance. And more, additional sauce was served with kakigori.

But I wan’t satisfied with the amount of the sauce. No, the amount is enough. But I took much sauce first and ran out of the sauce in the middle of eating it..

I felt like ordering additional sauce :P

And Berry Zanmai with milk (ベリー三昧, 800 yen)
Berry Zanmai, Himitsudo (Nippori)

Lots of berries in it.
Berry sauce itself was thick and sour, but sweet milk syrup was over the shaved ice in advance and it made the sauce milder. I love it :)

Berry Zanmai over sauce, Himitsudo (Nippori)

Momo means peach in English :)

Himitsu-do (ひみつ堂)
3-11-18 Yanaka, Taito-ku, Tokyo
Open – from 11:00 to 18:00 (In summer until 20:00, and sometimes they change their end-time)
Holiday – Mondays, (only in Winter)Tuesdays
HP – http://himitsudo.com/ (In Japanese only)
Twitter – https://twitter.com/himitsuno132
(In Japanese only)

Meat, meat, meat… (Funabashi)

Hi,
By the way

I’m starving for meat ! Yakiniku, steak, tonkatsu !!!!

But I’m getting dental treatment now and I can’t bite thick meat !

Still, I couldn’t stop getting meat and went to yakiniku restaurant.
Syoutaian – Hanare
Appearance, Syotaian Hanare (Funabashi)

Yes, of course, I didn’t eat yakiniku :(

Wagyu beef “Namerou” set (和牛なめろう御膳, 1400 yen)
From its appearance, it seems a hamburger steak on the rice.
First of Wagyu beef namerou set, Syotaian Hanare (Funabashi)

Originally, Namerou is fishermen’s cooking around Boso Peninsula of Chiba.
Fishermen cook their very fresh fishes (mostly horse mackerel, saury, sardine) with miso and green onions and eat on their ships.
It is very familiar to us in Chiba and many izakaya serve namerou. And recently it became popular in Tokyo, too. Some of izakaya and seafood restaurants cook it.

But, you know this Syoutaian is yakiniku restaurant.

No matter how I love fishes, I would get angry if they serve fishes in the yakiniku restaurant :P

Don’t worry about that. Of course, this “namerou” had beefmeat.
Inner of namerou, Syotaian Hanare (Funabashi)
Mixed wagyu meat and miso sauce. Its inside was very rare. It was almost raw.
Maybe, if there’s not a bad law, they would serve the meat as raw.

What is Bad law ?

Eating beef meat as raw was practically prohibited by law a few years ago.
Some peaople dead because of O157:H7 at Cheap izakaya and after that Serving beef meat as raw has been punished more strictly.

This namerou was seasoned stronger. At first, I ate it as it is. It went with rice very well.

I ate half of it and then I put separated soup into the bowl and ate it as o-chazuke.
Chazuked Wagyu beef namerou set, Syotaian Hanare (Funabashi)
The soup made it better. Strong miso paste, the fat of the beef meat and the soup was mixed together.
I think this namerou is seasoned stronger because it is best as o-chazuke.

It was very tasty. But I should have eaten one third of it as it was and the remaining should be eaten as o-chazuke.
Though the soup wasn’t hot, still the surfaces were cooked. And that was good, too.

My set have appetizer, salad and soup, too.
Appetizer and salad, Syotaian Hanare (Funabashi)

Beef tail soup.
Soup, Syotaian Hanare (Funabashi)

It is my friend’s grilled wagyu beef set (和牛炙り御膳、1400 yen)
Vinegared rice was used. Using vinegared rice with meat is very rare. But I think plain rice is better for the beefmeats.
Grilled wagyu beef bowl, Syotaian Hanare (Funabashi)
We didn’t need the full of their challenger’s spirit :P

Soup curry (Tsukishima)

I tried another lunch place around Tsukishima again.

Umm. Its apperance. If I hadn’t examined on the internet in advance, I wouldn’t have entered the shop… Too old building.

Nenrin
Apperance, Nenrin (Tsukishima)
Nenrin means tree-ring dating in English. Certainly,,, many years have passed…. :P
It is open as izakaya at nighttime, but they serve soup curry at lunchtime.

Which is correct in English ? Soup curry ? Curry soup ? Which is better ? Or watery curry ? Oh no ! It sounds like bad !

Well, I use “soup curry” :P

Though the building is old and dirty, part of the izakaya seemed to be renovated. It’s nice :)
Entrance, Nenrin (Tsukishima)

As I mentioned earlier, they serve soup curry only at lunchtime.
Menu is
* Popular : Soft chicken meat on the bone  980 yen
* Charcoal‐broiled Kurobuta pork 1180 yen
* Thick-sliced bacon 980 yen
* Chicken soup curry with shrimp stock (Only several times each every months) 980 yen

I decided to eat popular one. Soft chicken meat on the bone (やわらか骨付きチキン, 980 yen)
Speaking of soup curry, I remember with chicken meat on the bone first.
And it seemed very good for my teeth under treatment :P

Soup curry with chicken on the bone, Nenrin (Tsukishima)
Lots of ingredients ! Colorful !
lotus root, eggplant, bell pepper, paprika, half of half-boiled egg, potherb mustard, pumpkin and so forth on it.

Degree of spiciness could be selected by five level. I ordered my soup curry as level two, shop’s recommendation :)
I had a sore throat slightly.

Close - Soup curry with chicken on the bone, Nenrin (Tsukishima)
Truthfully speaking, I wasn’t satisfied with the spiciness !!!! It wasn’t spicy at all for me !
But the curry that had the taste of chicken and some vegetables was very tasty.
Well, I’ll try it again with level three !