Shibuya D47

D47 Tokushima

D47 Tokushima Sōmen

D47, on top of the Shibuya Hikarie building, is a restaurant the specializes in regional dishes from throughout Japan. The menu changes monthly and is a great chance to try kyōdo ryōri, hyper-regional cuisine, in Tokyo.

The above dish is sōmen from Tokushima. These summer noodles are normally very thin and served cold. These are much thicker than usual and bringing a richer texture and flavor to what is usually a light meal.

D47 Nagano

D47 Nagano Rōman

This second plate was from back in March while Tokyo was still waiting to warm up. I ordered this as I have a soft spot in my heart for paté and cured meats from Nagano. The main dish, Rōman, is a stir-fry of vegetables and meat, in this case, duck.

The wine list at D47 features Japanese wines by-the-glass including some of my favorites, Yamanashi Grace Winery Koshu and Tochigi Coco Farm Awa Coco. Diners can do a flight of Japanese wine as well. There is also a rich selection of Japanese tea.

The restaurant has floor to ceiling windows that overlook Shibuya station. It’s a popular restaurant, so time your visit accordingly. And, leave extra time in your schedule to visit their sister exhibit and shop on the same floor.

D47 is part of the d-department business that includes publishing, retail, and restaurants that showcase and keep alive regional cuisine and products. Near the restaurant is a D47 Museum and a D47 retail shop. The shop includes tableware, kitchenware, and food products sourced from artisanal

郷土料理 kyōdo ryōri – regional cuisine

徳島素麺 Tokushima sōmen

長野ローマン Nagano Rōman

食堂 shokudō – dining hall

D47 Shokudō

Shibuya-ku, Shibuya 2-21-8, Hikarie Bldg. 8F 渋谷区渋谷2-21-8, ヒカリエ8F

http://www.d-department.com/jp/shop/d47

Yamagata Dashi

One of my go to side dishes this time of year is Yamagata Dashi, a classic kyōdo ryōri (regional dish) from where my family is from. I didn’t eat it growing up, and only came upon it once I lived in Japan. It’s the perfect dish for summer as the vegetables for Yamagata Dashi are at the peak of their season.

Yamagata Dashi smells like you are in the garden. It has a crunchy texture and depending on how much nattō kombu and okra you use, it can be very slippery. I love the aromatics from the shiso and myōga, the crunch from the cucumbers, and it took a while for me to get used to eating raw eggplant, but I love it now.

The main ingredients are cucumbers, eggplant, myōga (ginger buds), okra, and shiso. Nattō kombu, finely minced dried kombu, is another key ingredient. I picked up this pack of nattō kombu なっとう昆布 or 納豆昆布 at the Yamagata antenna shop in Ginza.

https://foodsaketokyo.com/2011/05/02/yamagata-antenna-shop/

Soak a small amount of the nattō kombu in water while prepping the vegetables.

I like to blanch the okra and remove the seeds, but if you are in a hurry or don’t want to be bothered with turning on the stove, you could mince the okra while raw.

Finely chop the cucumbers, eggplant, and okra. Mince the myōga and shiso.

Combine all of the ingredients in a bowl and season with either soy sauce or tsuyu (seasoned soy sauce used for soba or udon noodles). Serve over rice. If you can’t be bothered cooking rice, use the precooked rice that only needs to be microwaved.

Serve immediately. Best to make only what you can eat as the texture changes if it sits overnight in the refrigerator.

Yamagata Dashi 山形だし

kyōdo ryōri 郷土料理

cucumbers – kyūri 胡瓜

eggplant – nasu 茄子

ginger buds – myōga 茗荷

okra オクラ

shiso しそ

nattō kombu 納豆昆布

Do let me know if you try making this dish. Curious what your reactions are.