Ginza Rose Bakery

Salad Lunch

Salad Lunch

I am a big fan of Rose Bakery. An English bakery that first opened in Paris and is now dotting Tokyo. This casual cafe has a large delicatessen-style refrigerator in each shop that showcases the colorful salads and baked goods. While the cakes and sweets are tempting, I am always come here for the salads.

This Plate of Vegetables is about 1,550 JPY at the Ginza shop and was 100% vegetarian. Six vegetable dishes served with a side of rustic sourdough bread. The Kichijoji branch, which I go to more often, sometimes includes some chicken or anchovies in the Salad Lunch, so be sure to let them know if you prefer all vegetables as I believe they could accommodate your request.

The Kichijoji branch is filled with suburban shoppers and stay-at-home moms, sometimes with their kids in tow. The Ginza shop which is in the fashionable Dover Street Market, was just the opposite. Hip and stylishly dressed diners and shoppers with their shopping bags from high-end designers. I definitely feel more at ease at the Kichijoji shop, which also opens at 8 a.m., while the Ginza branch opens at 11 a.m.

Many times our clients tell us that they are craving vegetables. This is a great spot to get your fill.

Rose Bakery Ginza

Chuo-ku, Ginza 6-9-5, Ginza Komatsu West Wing 7F

中央区銀座6-9-5ギンザコマツ西館7F

rosebakery.jp

Shibuya Uobei Train Sushi

Uobei Sushi

Uobei Sushi

Uobei near Shibuya station is a fun spot for sushi, especially if you are dining out with your kids. This is a new trend in Japan based on the kaiten-zushi, conveyor belt sushimodel. In this new style sushi is only prepared once the customer orders it. So there is zero waste with any sushi being thrown away after a certain amount of time has passed. This is the future of fast food sushi, as new shops opening in the city take on this method.

Uobei is a large restaurant with aisles of seats facing a counter. Diners place an order on a computer screen in front of them. The menu is in English as well and is complete with pictures. Shortly after placing your order a train comes shooting from the kitchen to your spot and stops. Once you have taken off your order you push a button on the screen to send the train back to the kitchen.

Sushi at Your Fingertips

Sushi at Your Fingertips

Placing your order is half of the fun as diners scroll through the screen selecting sushi. It’s very cheap and the quality is fine. It’s not gourmet standards, but it is kid-friendly and a fun meal out with the family or friends.

Uobei is part of the Genki Sushi chain.

Uobei

Shibuya-ku, Udagawa-cho 24-8, Leisure Plaza Building

渋谷区宇田川町24-8, Leisure Plaza Building

www.genkisushi.co.jp/en/travelers/

Shibuya Curry House Tiri Tiri

Chili Tiri Curry

Tomato, Spinach, and Garbanzo Beans

It is hot and humid in Tokyo. A great time to have curry as the spices helps you to sweat, cooling you down. Curry House Tiri Tiri is a popular shop in Shibuya, about a five minute walk from the station along Meiji Dori.

While the shop has pork, chicken, or shrimp as options for the curry, I was craving healthful vegetables. This tomato is the chū-kara, medium spicy, curry. If you ask for a small portion of rice you get a 50 JPY discount. The owner’s wife said that a usual serving is a cup and a half of rice so I asked for the small portion, which was perfect.

I was curious to come here as the shop is famous for serving healthful curry. The chef uses little oil and lots of onions. Outside of the shop is a sign in Japanese that says each serving of curry contains about one whole onion. All of the ingredients are natural, no preservatives. It is also known for having some of the best curry in the city.

The menu is simple. Pick your heat, chū-kara or spicy Masala. You can pick chicken, pork, or shrimp, or go vegetarian. Just list up what you want like tomato, spinach, garbanzo beans, lentils, potatoes, cheese, or a raw egg. Also, tell them if you want a little or a lot of rice.

Chili Tiri Storefront

Chili Tiri Storefront

The shop is only open weekdays, 11:30 a.m. – 3:00 p.m., or until they run out. Love this. If I were to do a restaurant I would do the same. Even when I got there around 1 p.m., late for lunch in Japan, there was a line. There are 15 seats at a long counter with white tiles. The line does move quickly as the meal is quite fast. If there is a line outside they will come out and take your order to expedite the service. Quite a lot of customers came for take-away.

The only thing they have to drink is ice water. Smart.

I don’t know if they speak English. The wife was very abrupt asking me in Japanese if I spoke Japanese. I don’t know how she would be with a non-Japanese speaker. So go prepared. I felt like I was at Seinfeld’s Soup Nazi.

Curry House Tiri Tiri チリチリ

Shibuya-ku, Higashi 1-27-9

xn--7cka6jb.com/pc/index.html

Shibuya Adenia

Adenia burger

Adenia burger

Adenia in Shibuya is home to one of my favorite burgers in Tokyo. Chef Masafumi Irie was the sous chef at the Park Hyatt Tokyo at the same time that I was the sommelier. The bistro is a short walk from Shibuya station. It is on a quiet residential street. The daily lunch menu, reasonably priced between 1,000 and 1,500 JPY, includes a fish, meat, and steak. The burger is a bargain at 1,000 JPY. The burger is meaty and juicy and comes with the essential side dish, French fries.

Adenia steak

Adenia steak

On a recent visit I had the steak frites. The Australia steak is served with a generous salad that has is always well seasoned and has a nice acidity to it. I mention that only because I am often disappointed at how other bistros in the city dress their salads.

Adenia tartare

Adenia tartare

For a supplemental fee an appetizer or dessert can be added to the menu. The steak tartare brings me back to Paris.

Looking over this blogpost I see that it is all meat, but have no fear as the seafood options are always excellent. My dining partners usually get the fish and it is delicious. But for whatever reason, once I get here I always fall for the meaty options.

It is a small bistro, so call ahead for reservations.

Chef Irie has opened a second bistro, Decary, in Kameido which is in Kōtō-ku. The station is on the Sobu line. The menu is simliar to Adenia. Good to keep in mind when you are on that side of the city.

decary.jp/

Adenia

Shibuya-ku, Hachiyama-cho 1-7

渋谷区鉢山町1-7

www.adenia.jp/

Ginza Kagari Ramen 銀座篝中華そば

Kagari Echika Ramen

Kagari Echika Ramen

My favorite ramen at the moment is Kagari in Ginza. The shop does a tori paitan, creamy chicken ramen. This is perfect for those of you who don’t eat pork. :-) I come here mostly for the thick, rich soup made with lots of chicken fat. The noodles are thin, which I prefer.

Recently Kagari has opened a second shop in the Ginza subway station in an area called Echika. It is close to the Marunouchi entrance to the Ginza station. The hours for this shop is 10 a.m. to 11 p.m. However, the staff said that best to come by 10 p.m. or you will be turned away.

The Echika branch has only 8 seats at a long, straight blonde counter. This shop only serves the tori paitan, either a bowl of hot noodles with the soup, or as tsuke-men, where the noodles and soup are served in two different bowls. For optional toppings I included Kyoto bamboo shoots, aji tama seasoned egg, and garlic butter. The garlic butter in this shop was (I think) garlic powder mixed into butter.

I also had a lovely bowl of seasonal vegetables as a side dish. Over a dozen types of seasonal vegetables, some raw some steamed, simple presented together in a bowl. It takes away a bit of the guilt of the hearty ramen when balanced with some vegetables. The vegetables could have been used as a garnish to the ramen, but it was a treat to try each vegetable and enjoy them for their own flavors.

I came for an early lunch and was seated right away. In front of the shop is a waiting area. I would prefer to wait here in the hot summer as it is underground and not nearly as hot as waiting at the main shop.

Kagari Honten Main Shop

Kagari Honten Main Shop

The main shop, honten, in Ginza is very popular. There is usually a long line at this shop. The sign outside of the store says “SOBA”, as the restaurant refers to their ramen as chūka soba, or Chinese noodles. One day while standing in line here a couple thought it was a soba shop and only once they were handed a menu did they realize that it was ramen. The poor woman said she was allergic to gluten but was advised that the ramen of course was made with gluten. They had stood in line so long that they came in anyways and all she could eat with rice with different toppings usually put over the ramen.

The main shop also has only eight seats. The seasoned egg here was cut in half before being placed in the bowl, which makes more sense than serving it whole as they did in the Echika branch. Also, here the garlic is fried before it is added to the butter.

The main shop also serves a niboshi shoyu, dried sardines and soy sauce, ramen. But come here for the tori paitan chicken ramen as this is their specialty.

If you go to the main shop and the line is super long, I suggest heading over to the Echika branch. Also, the Echika branch is open without closing between lunch and dinner but the main shop does close for a few hours.

Kagari Honten (Main Shop)

Chuo-ku, Ginza 4-4-1, Ginza A Building 1F    中央区銀座4-4-1銀座Aビル1F

Kagari Echika

Chuo-ku, Ginza 4-1-2, Echika Fit     中央区銀座4-1-2, Echika Fit

www.tokyometro.jp/echika/echikafit_ginza/shop/08/

Food Trends – Shio Pan

Vie de France Shio Pan

Vie de France Shio Pan

As it looks like rainy season has come to an end and summer is officially here it has suddenly become hot. Temperatures soared overnight and for this Minnesotan, the heat is unbearable. Increased salt intake is recommended for heat exhaustion or for acclimating to the heat. A baker in Ehime prefecture came up with this concept which is now spreading throughout the country. He adds a bit of butter to the insider of the dough and then sprinkles the outer part with salt. It becomes a mini meal for those who have to eat on the run. Shio means salt and pan is for bread, simply salty bread.

The shio pan from Vie de France is my favorite so far. The inside opens up like a balloon so the outside is slightly crunchy and the inside is slightly chewy. The butter brings it all together. This is only 100 JPY. It can be eaten just as it is as a snack. I think it would also be nice sliced in half and stuffed with ice cream or sorbet.

Pompadour Shio Pan

Pompadour Shio Pan

Pompadour’s version is much more dense. I much prefer the airy version from Vie de France. Pompadour’s is better suited for making into a sandwich, perhaps stuffed with tuna or ham and cheese.

Vie de France and Pompadour are popular chains with branches throughout the city. Ask at your local bakery as many shops are now jumping on the bandwagon. Please let me know if you come across a good one. I’d travel across the city to try one.

Maison Landemaine

Landemaine croissant

Landemaine croissant

At the French Culinary Institute I completed the bread baking program before doing the culinary program. I love bread. Tokyo is a wonderful city for bread. There are many French boulangeries in Tokyo including Viron, Maison Kayser, and Gontran Cherrier. Add to that impressive collection Maison Landemaine from Paris. I had heard that there were long lines, as is to be expected when any hot spot opens in Tokyo. I went recently on a weekday and was happy to see that there were no lines and that I could sit in the cafe. The shop was busy with customers, but most of them for take-away.

There are two croissants. The French croissant made with Lescure butter and the Japanese croissant made with a local butter. Forgive me for not knowing as I couldn’t resist trying the French croissant. It is among the best in the city, along with the croissant at Le Boutique at Le Cordon Bleu in Daikanyama.

Maison Landemaine

Maison Landemaine

There is a nice selection of breads that I will be back for. It’s a long walk from the closest subway station, which I believe is Roppongi. I hope that they expand, quickly. :-)

Maison Landemaine

Minato-ku, Azabudai 3-1-5 港区麻布台3-1-5

www.maisonlandemaine.com/en/shops

Taco Rico

Taco Rico

Taco Rico

I don’t remember when I was so excited about a new restaurant. Taco Rico is in the Ark Hills complex in Roppongi. There are a handful of tables in the brightly lit restaurant, but most of the diners over the busy lunch hour were taking their lunches to go. The shop reminds me of Chipotle with the ingredients on display and diners asking for which items to be included on their tacos or burritos. However, it still has it Japanese touches in service, the staff welcomed guests with a genki, “hola, irasshaimase”. While one of the cooks was warming up the flour tortillas for burritos she would count “uno, dos” and the rest of the staff cheerily joined in for a “tres”.

Thankfully the cuisine does not seem altered for the Japanese palate, but tastes like the tacos I am used to in the US. Someday I hope to experience tacos in Mexico.

I had a quick chat with one of the managers (perhaps the owner?). He said that the tortillas are made fresh every morning in house. I asked him when he would be opening along the Chuo line and he said that the shop has only been open for two months. Here’s hoping they open up around the city soon.

Taco Rico

Minato-ku, Akasaka 1-12-32, Ark Mori Bldg. 2F

www.tacorico.jp/

Tokyo Station Sushi Sei

Sushi Sei salmon and ikura

Sushi Sei salmon and ikura

Sushi Sei is a popular sushi shop at Tsukiji Market that has a branch inside of Tokyo Station. There is often a line of salarymen outside of the shop before it opens at 7 a.m. The breakfast options include sashimi or donburi (sashimi over a large bowl of rice). There are also two versions of ochazuke. Ochazuke is a bowl of rice with toppings such as seafood or pickles that is then drenched with tea or a mix of dashi and tea. Sushi Sei has sea bream in a creamy sesame dressing or salmon belly with ikura. Above is the salmon and ikura set as it is presented.

Sushi Sei ochazuke

Sushi Sei ochazuke

The diner assembles the toppings to the rice and then pours the savory tea broth over the bowl. This breakfast is only 670 JPY. At current exchange rates I think it is about $5 USD. It is garnished with mizuna greens and arare, colorful rice crackers.

There are seats at the sushi counter, but this early in the morning the counter is not filled with seafood yet. It was busy recently on a weekday morning, and I was happy to see that most of the customers were ordering the ochazuke. It is a popular comfort food dish. I usually drink it as a last dish at an izakaya after a night out of drinking, but it is also an excellent way to start the day.

Sushi Sei first opened 120 years ago, in the original fish market, before it moved to Tsukiji.

Tsukiji Sushi Sei 築地寿司清

Chiyoda-ku, Marunouchi 1-9-1, Tokyo Station GranSta Dining 1st Floor

www.tsukijisushisay.co.jp/store/tokyo.html

Ikinari Steak

Ikinari Steak

Ikinari Steak with garlic fried rice

Where to go for steak in Tokyo? If our clients ask I suggest great steakhouses like the New York Grill at the Park Hyatt Tokyo. Especially now as an Argentine executive chef, Federico Heinzmann, is overseeing the kitchen. Ukai-tei in Ginza or Omotesando also is a crowd-pleaser. These are restaurants that we save for a special occasion and not spots we can pop into when we are craving a juicy steak.

Tachigui - stand and eat

Tachigui – stand and eat

Ikinari is a fun Japanese word that means all of the sudden or out of the blue. Ikinari Steak is a chain of tachigui, restaurants without chairs, yes, stand and eat restaurants. These are often casual spots where diners pop in for a quick and affordable meal. At meal times, usually around noon for lunch and about six p.m. for dinner, Ikinari Steak often has a line of customers waiting to get in.

Ikinari scale

Ikinari scale

The menu offers a variety of steak cuts such as filet, rib roast, or sirloin. The beef is Japan as well as the US. Diners go to the kitchen and specify which cut and which type of beef they want and then the chef puts the steak on the cutting board and asks you how thick you want the slice to be. After he cuts the meat is weighed and diners pay per gram. The steak is then grilled over charcoal and then the staff will bring the steak and any side dishes to your counter. Silverware and condiments are on the counter.

See the menu on the link below.

http://ikinaristeak.com/menu/ 

Ikinari Steak exteriorOf course this steak can’t compare to the best steakhouses in Tokyo. It does hit the spot when the craving comes for a juicy steak. It is a very casual environment and great for solo diners. This shop was in Shinbashi but there are branches throughout the city, including Ginza, Shinjuku, and Shibuya. I believe the company is expanding and the market seems to be hungry for it.

A list of their shops:

http://ikinaristeak.com/shopinfo/

Ikinari Steak

Minato-ku, Shinbashi 3-14-1