CHIANTI

CHIANTI was founded in Roppongi at Iikurakatamachi in 1960.
This is one of the oldest Italian restaurants of Japan.
Many celebrities,authors and artists like Yukio Mishima, Akira Kurosawa,Yves Saint-Laurent,Salvador Dalí just to name few enjoyed their time here.

You can choose your favorite dish from many cold and hot appetizers on the table
This is the style of this restaurant.

I chose  Marinated sardine, Horse mackerel with Avocado, FIg with Row ham(prosciutto),  Liver pate

Spaghetti al Basilico

This restaurant was the first to serve Basilico Spaghetti in Japan.

This basilico of spaghetti was substituted with a perilla and a parsley

Because it was hard to obtain a basil around 1960.

It's Japanese-style Italian

 

 

There is a wide selection of sweets to choose from.

Sushi Tsu

Sushi Tsu in Nishiazabu is sushi restaurant which can eat mature sushi.

Tuna from Wakayama was maturing for 2weeks,With 50 lightings-lightly sliced to add flavor the fish.

Horse mackerel marinated in cold sea water concentrated salt water

 

Karasumi（Salt-dried Mullet Roe)

 

 

 

Karasumi goes very well with Sake.

 

 

  Steamed Awabi(Abalone)

 

 

Nodoguro(hilgendorf saucord) Nigirisushi

Nigirisushi  Torotaku Gunkan Maki (Tuna with Pickled Radish Sushi)

 

 

Salt-grilled Alfonsino Preserved in Kombu.

Snow crab Nigiri Sushi

Rice is covered with crab!

Sea urchin Nigiri Sushi

You can't see the rice! Giant sea-urchin?

 

 

Takeru Quindici

Takeru Quindici is an Italian restaurant in front of the gate of Tokei-ji Temple of Kitakamakura.

This restaurant used to be a traditional Japanese restaurant from a traditional Japanese architect.

Clockwise from bottom right

・Neapolitan Meatball
・Frittata
・Zeppoline
・Crostini
・Salad：Fresh Vegetable produced in Kamakua
・Japanese Amberjack Carpaccio
・Potato Potage Soup

Pizza:Margherita

Uroteuthis edulis anｄ Rapeseed Blossoms Linguine Pasta

Pizza:Quattro Formaggi

Stone oven for Pizza.
Fire is out now.

Veal roast checca sauce




Kamakura will be enjoying the best season of the year,why not come feel it for yourself?

Sushi Sho Saito

Chef Saito of Sushi Sho Saito,in Akasaka recieved direct approval from his master Edo-mae Sushi Sho in Yotsuya.

 Horse Mackerel Pressed Sushi

A quarter cut Scallop Sashimi

 Firefly Squid

Bonito Nigiri Sushi

Gizzard Shad Nigiri Sushi

This is the speciality of the restaurant
Ankimo(Smoked Monkfish Liver) with Watermelon Pickled in Sake Lees Nigiri Sushi

Oyster Nigiri Sushi

Steamed Kruma Shrimp  Nigiri Sushi
chopped tomally between the shrimp and Sushi rice is put (Sushi Rice : vinegar meal of the red vinegar made from fermented sake lees)

Sea urchin Nigiri Sushi

Medium Fatty Tuna Nigiri Sushi

Sushi Yoshitake

Sushi Yoshitake has received three stars in the Michelin Guide in each of the last four years.
This sushi restaurant has a branch in Hong Kong．
The Restaurant at Hong Kong has received three stars in the Hong Kong・Macao Michelin Guide in each of the last two years too.
The place was filled with foreign customers.
We were the only Japanese customers that evening.

Japanese Radish with dried mullet roe with salted entrails of trepang

Steamed abalone

Awabi liver with Sushi Rice : vinegar meal of the red vinegar made from fermented sake lees

Snow Crab Appetizer

Medium Fatty Tuna Nigiri Sushi

Gizzard Shad Nigiri Sushi

Ark Shell Nigiri Sushi

UNi : Sea Urchin Gunkan Sushi (Murasaki Uni aud Bafun Uni)
Usual uni-sushi has only one kind per piece, but this has two kinds.

KAGURA

I will introduce you to my recommended favorite lunch.

 

KAGURA at Akasaka

 

Nianago Zen 2,500 yen

 

・Boiled Conger Eel

・Conger Eel Sashimi

・Chawan-Mushi :egg and vegetable dish steamed in a cup

・Rice

・Said dish of the day

・Pickles

・Desert

 

You can enjoy this dish two ways. In addition to eating it just as it is, you can also pour broth over the conger eel and rice and enjoy it as chazuke.

 （※However, Nianagozen is not always there,confirmation is necessary.）

 

Boiled Conger Eel with Wasabi.

Conger Eel Sashimi

TORIGOYA

Motsunabe is a nabe (stew) dish made from Motsu (offal).
Motsunabe originally was a local dish around the Fukuoka City area.
However,there are a lots of  Motsunabe restaurauts in Tokyo recently.
‘TORIGOYA’at Nakameguro is one of the most famous Motsunabe restaurants in Tokyo.

This is a motsu dish that is seasoned with vinegar

This is Mentaiko(spicy cod roe) omelet.

fried rice cake

Stewed with many vegetables,Motsunabe is very healthy.

about 15 minutes later…Done!

Let's all dig in!