Tamahide in Ningyocho 人形町の玉ひで

Tamahide in NIngyocho 人形町の玉ひで

Tamahide in NIngyocho 人形町の玉ひで

Tamahide in NIngyocho 人形町の玉ひで

Tamahide in NIngyocho 人形町の玉ひで

Tamahide in NIngyocho 人形町の玉ひで

Tamahide in NIngyocho 人形町の玉ひで

Tamahide 玉ひで

Chuo-ku, Nihonbashi Ningyocho 1-17-10 中央区日本橋人形町1-17-10

Tel. 03-3668-7651

11:30 – 13:00, 17:00 – 22:00, Saturday 16:00 – 21:00

closed Sunday and holidays

www.tamahide.co.jp/ (Japanese)

Tamahide will be easy to find as there is a perpetual line out the front door. The large white building looks like a castle with the large stones surrounding its base. Opened in 1760, this fifth generation shop is synonymous with a dish called oyakodon. Literally, mother and child, this dish is made from chicken cooked in a sweet soy broth with eggs added at the last minute until they just start to set. This is poured over a bowl of rice and eaten with a lacquer spoon. If you want to upgrade the dish ask for the duck and to downgrade ask for ground chicken. Seating is communal at low horigotatsu tables, with a hole under the table to put your feet into. For a real treat come in the evening for a full chicken sukiyaki course.

Uokyu in Ningyocho 人形町の魚久

Uokyu in Ningyocho 人形町の魚久

Uokyu in Ningyocho 人形町の魚久

Uokyu 魚久

Chuo-ku, Nihonbashi Ningyocho 2-4-3 中央区日本橋人形町2-4-3

Tel. 03-3666-0048

Monday – Friday 10:00 – 20:00

Saturday 10:00 – 19:00

Sunday and holidays 10:00 – 18:00

www.uokyu.co.jp/ (Japanese)

Uokyu is famous for its seafood marinated in sake kasu (sake lees). This process is not seen too much outside of Japan, unlike the miso marinated seafood, which Nobu popularized at his restaurant. The miso marinated grilled seafood tends to be a bit sweeter while the sake kasu is very aromatic. If you want to try this, their sister shop is off the main road, but serves lunch from 11:00 – 13:30 at Ningyocho 1-1-20, phone 03-5695-4121.

Hiyama in Ningyocho for Wagyu 人形町の日山

Hiyama in Ningyocho for Wagyu 人形町の日山

Hiyama in Ningyocho for Wagyu 人形町の日山

Hiyama in Ningyocho for Wagyu 人形町の日山

Hiyama in Ningyocho for Wagyu 人形町の日山

Hiyama is renowned for its wagyu for sukiyaki, shabu shabu, or for steaks. Next door to the restaurant is a retail shop selling the gorgeously marbled Japanese beef. Pricey, but worth having once in your life.

Hiyama 日山

Chuo-ku, Nihonbashi Ningyocho 2-5-1 中央区日本橋人形町2-5-1

Tel. 03-3666-5257

Monday – Saturday, 11:30 – 14:00, 17:00 – 21:00; closed Sundays and holidays

http://www.hiyama-nihonbashi.co.jp/ (Japanese)

Kintame in Ningyocho 人形町の近為

Kintame in Ningyocho 人形町の近為

Kintame in Ningyocho 人形町の近為

Kintame in Ningyocho 人形町の近為

Kintame in Ningyocho 人形町の近為

If you are really passionate for pickles, a meal at Kintame (from Kyoto) is not to be missed. Ask for the bubuchazuke, an array of pickles along with a grilled fish that has been marinated in miso or sake kasu. The most convenient location is at Daimaru’s Restaurant Floor at Tokyo station. The other shop, in Monzennakacho, is on a small side street that leads up to the Fukagawa Fudosan temple and has a nostalgic feel to it. This shitamachi neighborhood is a great area to walk around and is off the tourists’ beaten path. The Monzennakacho location is extremely popular on weekends and there can be a long line. There is also a retail shop a few doors down if you want to bring home any of the pickles you liked.

This shop in Ningyocho is a retail shop only – but well worth a visit if you are in the neighborhood. Below is the address for the quaint restaurant in Monzennakacho (Koto-ku, Tomioka 1-14-3).

Kintame 近為

Chuo-ku, Nihonbashi Ningyocho 2-5-2 中央区日本橋人形町2-5-2

Tel. 03-3639-9439

no holidays

Kintame 近為

Koto-ku, Tomioka 1-14-3 江東区富岡1-14-3

Tel. 03-3641-4561

11:00 – 17:00, closed Monday

www.kintame.co.jp/ (Japanese)

Take exit #1 on the Tozai line at Monzennakacho that exits onto the street leading up to the temple. Kintame is on your left just before the temple.

Kizushi in Ningyocho 人形町の㐂寿司

Kizushi in Ningyocho 人形町の㐂寿司

Kizushi in Ningyocho 人形町の㐂寿司

Kizushi 㐂寿司

Chuo-ku, Nihonbashi Ningyocho 2-7-13 中央区日本橋人形町2-7-13

Tel. 03-3666-1682

11:45 – 14:30, 17:00 – 21:30 (Monday – Friday)

11:45 – 21:00 (Saturday)

closed Sunday and holidays no website

Opened in 1924, this third generation sushi shop feels as though time as stopped. The third generation owner works with his sons, fourth generation, behind the counter. This is classic style sushi that is served not onto a plate but onto a narrow counter in between the chef and the diner. If the sushi needs to be seasoned the chef will puts some tsume on it. You should eat your sushi with your fingers, which is why you are presented a small wet napkin in a small basket. The seafood is displayed in small refrigerated cases on straw trays, some which still may be moving. Dinner can be on the pricy side so come for lunch if you are on a budget. While some of these old style sushi shops have the reputation for not being friendly, you will be warmly greeted and looked after here.

Nipponia magazine has an excellent write-up of Kizushi online at:

http://web-japan.org/nipponia/nipponia47/en/feature/feature01.html