Tamahide in Ningyocho

Tamahide in Nihonbashi Ningyocho has a perpetual line out its front door, regardless if it is a weekday or holiday. Its signature dish, oyakodon, literally mother and child, is bite-size pieces of chicken mixed with scrambled eggs and a sweet sauce. The chicken is cooked and then added to the eggs which is then just given some heat to start to set and this is poured over a hot bowl of rice.

 When I worked at Takashimaya, Tamahide did promotions in our depachika and the lines were there too.

Tamahide has been in business since 1760. In speaking to fellow diners, they too were curious like me, it was their first time, and they too wanted to try Tamahide’s oyakodon once in their life. As this is where the now popular comfort food was created here.

It is hands down the best oyakodon that I have had. Surely it is the eggs, the chicken, the seasoning, but also, having tried to make this at home a few times, I am always challenged to get the eggs to set just like this. The eggs are still runny and the savory sauce is filled with umami. It does come at a price though, at 1,300 JPY. My neighbor had the soboro oyakodon with ground chicken at 800 JPY and it looked just as satisfying. And, it is a bit silly to stand in line for longer than it takes to order and eat your food. But, I had to do it once, just as, I assume, many of the other customers. It would be fun to come for the dinner full chicken sukiyaki course.

Ningyocho is a great neighborhood to walk around filled with wagashi shops, kanmidokoro (Japanese confectionary cafes), sembei (rice crackers), tea shops, and more.

Tamahide 玉ひで

Chuo-ku, Nihonbashi-Ningyocho 1-17-10

03-3668-7651

Closed Sunday and holidays

*This first appeared on my other blog in May, 2009, before Food Sake Tokyo was started.

Popular Donburi in Japan

Donburi are great one bowl meals. A large bowl of hot rice with toppings. We often eat these at home when we are in a hurry. Or, if Shinji is making the meal, he often resorts to donburi. They are easy to assemble and only one dish needs to be washed.

The Asashi Shimbun reported today results from an online survey taken in August. From 1842 surveyed, results for the most popular donburi are as follows:

1. Katsudon (tonkatsu)

2. Unadon (unagi)

3. Kaisendon (seasonal seafood sashimi) *what Shinji usually makes for us

4. Tendon (tempura)

5. Oyakodon (chicken and egg)

6. Gyudon (thinly sliced beef)

7. Chukadon (Chinese style, usually of meat and vegetables)

8. Tekkadon (tuna sashimi) *also popular in our home

9. Unidon (uni)

10. Ikuradon (salmon roe)

Looking over the list there are no surprises. Many of these are hearty dishes. Some chain restaurants specialize in some of these dishes. Tenya for tempura donburi or some of the gyudon chain restaurants like Sukiya. Specialty restaurants like Tamahide in Ningyocho have long lines for the signature oyakodon. If you are craving donburi after reading this, your best bet may be Tsukiji Market where several restaurants in the outer market will have the kaisendon, tekkadon, unidon, ikuradon, and more.

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.