Matsumotoro in Big Sight

Security Show at Big Sight in March is the Japan's largest exhibition for security & safety industry. Compared with it last year, the scale this year is small, and stream of people is not growing. Because of Financial Tsunami! Anyway, A-Mao went to Matsumotorou in Hibiya Park before and got a nice experience in 2008. This time he visited its branch in Big Sight and chose beloved omuraisu. Though the omelet was a little bit overdone, with hashed beef sauce—better than the head store, the whole plate was very enjoyable. Maybe to taste Matsumotoro has become his must when tripping in Japan.

Matsumotorou in Big Sight

Matsuya isn't that Matsuya

Kanda Matsuya isn't that Japanese gyuudon chain Matsuya but an old restaurant providing Tokyoites' flavor. Ikenami Shoutarou, a novelist as well as a gourmet, also liked their foods. With an atmosphere of history, guided by a old & kind waitress, A-Mao sampled cold soba. It smelled mellow, its mouthfeel was exquisite, and the dipping sauce would bring you to the Edo period! After that, please do pour some cooking water out of the red pot into the sauce. Not to waste this delicacy.

Kanda Matsuya

Kanda Wise Ramen

It was lightly snowing in Tokyo this March. Albeit it is strange, A-Mao's main duty was foraging then. Around Kanda Station of Yamanote Line, there are so many different restaurants that hard to pick one up. After walking around for quite a long time, it is impossible for him to reject the half boiled egg on the billboard of Kanda Wise Ramen. Seaweed ramen was selected, and one bowl of rice was ordered also because that Japanese ramen is extremely salty and it is so strength-consuming while doing business trip alone. The shouyu-tonkotsu soup with aroma from oceans was really impressive. Tender & juicy chashu was not worse than yummy half boiled egg. The rice was finished, and N cups of water was finished; nevertheless, there remained quite a lot of soup because it is salty Stupidly.

Snowing in Kanda, Tokyo

The Kakiage of Shoueitei

"I Am a Cat" is one of novels that A-Mao bought but hasn't been finished reading. The author, Natsume Souseki, appeared on the 1,000 yen bill before, and he loved the Kakiage of Shoueitei, which is an old Western-style restaurant in Kanda. The novelist's favorite was ordered then, whereas the locals did not but went for omuraisu and korokke mainly. This dish smells fantastic, but it is so tasteless that soy sauce & mustard is must. Really hard to tell whether it is delicious or not. Even though interesting, the first & last time to savor it.

The Shoueitei in Kanda

Funabashiya

Before landing on the Land of the Rising Sun, in the cabin of ANA, one of A-Mao’s compatriots asked: Where is the must visit place in Tokyo? Shinjuku, he said: You can find lots of fun as long as you have cash! Arai Hifumi’s favorite tenpura restaurant is near by Sinjuku Station, too. Although business trip this time was very tight, finally, the Funabashiya was visited. He was planning to go for tenpura course but went for tendon & taranome (or shoot of aralia elata) in order to save money for his company. The octopus sunomono (or Japanese salad) is a free but nice appetizer, whereas the fried taranome is evocative of spring. There are two shrimps, one sand borer & eggplant on the delicious rice; in addition, the excellent, unforgettable sauce seems to be added something like marijuana or opium! No wonder Arai Hifumi likes to celebrate her birthday at this long-established store.

Funabashi-ya in Shinjuku

One Night in Shinbashi

On night in Shinbashi, Miss Y & K would like A-Mao to be their gourmet guide. They were going to go to Honjinbou to eat soba, but the pity is that customers without reservation have to wait, and no answer for how long. They gave up and visited Karikaru in the basement of Shinbashi Station Higashi-guchi. It appeared two girls were enjoying their meals, and A-Mao reviewed fried oyster curry, as tasty as usual! It was the fifth time visiting this small curry bar, each time was with different people or alone, and honcho A, who found it with A-Mao in 2006, has left Ultracker already. In the future, maybe, shall come back again with other ones. Suddenly, a little bit somber……Thinking whether or not lonely Tiffany has run out of her food.

I also miss you so much

Atago Rokusuke

A-Mao is still uncertain when he will not lose himself in Tokyo, a maze that even locals cannot show ways to where you want to go. One night he was a gourmet guide for Miss Y & K, K said that she would like to sample ramen. Well, although a map was printed, and there is a ramen store we hasn't visited on it, A-Mao was afraid of getting lost, especially for that it was raining and we had no umbrella. Lucky that we went to Atago Rokusuke (愛宕六助) directly from Shinbashi Station. Their concept is tonkotsu, thin straight noodles goes well with the rich, milky broth, and the chashu is as delicate as juicy. During dinner time or on Saturday—off on Sunday, in addition, the first beverage, including beer, is free; besides, up to 2 nigiri (or rice ball) is without charge. If A-Mao had not just finished one plate of curry, he would have asked for 2 nigiri to make a delicious porridge. Very good cooking in its category!

A-Mao's Star in Shinbashi

Image of Kobe

When it comes to Kobe, what do you come up with? I asked some of my friends and colleagues, and all of their answer is steak. As for mine, it is about travel and, of course, Kobe beef. Been to there twice, I mainly visited a customer so that there was no time to enjoy this city located between the bay & mountains but was bought a lunch at The Sky Buffet in 2008. Food is not bad, and the view is so magnificent at 24 flours.

The artificial island in Port of Kobe is Port Island, and there is another island behind on which the Kobe Airport built. Suddenly, I also recalled that TOA, a famous CCTV company, is headquartered on the Port Island. Anyway, my image of Kobe is quite good—though no Kobe beef.

Kobe in Autumn

Okinawa Koregusu

It is weird that Okinawa soba is totally different from normal Japanese soba made from buckwheat. A-Mao ordered his first one at an Okinawan restaurant in Akihabara. It tasted simple and supposed to be healthy. Boring, he poured some koregusu which is chili soaked in awamori, the local sake in Ryukyu Islands. Then, the flavor became a little bit interesting. Shall Okinawa soba be tested again? How about buying one bottle of koregusu? He wondered.

 

Okinawa Soba Set

Japan Landing Permission

 Sometimes looking into the dates and cities on visas or stamps in a passport is like reviewing the history of travel. The color of Japan landing permission was changed from orange to grey in 2008, but the legal basis shall be the same because nothing happened when A-Mao obtained his first grey one from the immigration officer. A night train travel by a 7-day JR Pass is being planned. Will it be with the grey seal?

R.O.C Taiwan Passport & Taiwan Compatriot Entry Permit
(We are different countries, OK?!)

Gekkeikan

 I like Japan Airlines so much. Firstly, their airline meal is the best I ever tasted. Secondly, baggage rules are not strictly executed. Thirdly, flight attendants are as kind as friendly. Finally, most of alcoholic beverages are served by a small can or bottle. This time I got a cute glass bottle of Gekkeikan sake. Though it is young and dry, savoring it alone is lots of fun.

Japan Airlines

Pepper Lunch

In deep autumn, 2007, I went to Nagoya with Rex. After putting luggage at Toyoko Inn in the afternoon, we decided to walk around. According to this travel map, seeing that the Nagoya Castle is so close to the JR Nagoya Station, I proposed that we should go to the former on foot. Big Mistake! Coldly, it took one hour more on clean streets, and the castle was closed when we arrived. In the front of the gigantic gate, we made an appointment to come here again by subway if there is a chance.

Tired we had dinner at Pepper Lunch emitting attractive aroma of beef & butter. I picked pepper steak. The raw steak with fine veins of fat & vegetables was placed on a hot metal plate. I poured some mix sauce, had my Hida beef (I guessed) very rare, and, with rice, joyfully tasted tender & juicy steak, which is so unforgettable! Recently, however, I found out Pepper Lunch is a chain restaurant using Australian beef indeed, and there are branches in Taiwan & the other countries already.

Nagoya Castle

Curry Maker: Karikaru

In March, 2006, I & honcho A finished looking around Security Show and took the Yurikamome to Shinbashi. Before taking the Yamanote Line back to Shinjuku, we found this delicious curry bar—the best is that their fried oyster is crunch outside & soft inside. Accompanied with me, boss M in March, 2006, & engineer R in November, 2007, went to there, and both of them really enjoyed. In September, 2008, therefore, it was my forth time visiting this curry maker, Karikaru.

There was no fried oyster on the menu at that time so that A-Mao went for the most popular dish, the Indian curry. As usual, the rice was spread flatly on the plate, and curry was contained in an oil lamp-shape vessel. Various, aromatic taste complemented the rice spicily & excellently, but it is a pity there was too much potato & too little chicken. Now I am thinking: Why didn't I order a tonkatsu as a topping then?

View seen from the Yurikamome train

Hibiya Matsumotoro

On the last day of this 7-day unaccompanied business trip, I went to the Hibiya Park. The sole motive is to banquet myself in the Matsumotorou which's founder, Mr. Shokichi Umeya, was a zealous supporter of Dr. Sun Yat-Sen and donated greatly to our revolutionary cause; besides, Hifumi Arai recommends this restaurant. Hoping my hard work & Ultracker's H.264 DVR at SXGA (about four D1) resolution would cause a revolution in Japan CCTV industry as well.

Sharing an outdoor table with the others, A-Mao was watching a child eating beef curry rice speedily but joyfully, and then it was his turn. Being dipped with some tartar sauce, fried shrimp is as fresh as crispy, and the aromatic beef sauce went so well with the soft, creamy omuraisu. If it had been served hotter, this combo would have been perfect. By the way, the Matsumotorou has a branch at the Tokyo Big Sight. If you visit this one of the largest convention venues in Japan, don’t forget to try this “omelet rice with hashed beef sauce”.

Tokyo Big Sight

Unamaru

It was my second time visiting Unamaru, a 9-seat restaurant specializing in kabayaki eel in the Omoide-Yokochou. Not only is the location near by Shinjuku Station, but its price is also cost-efficient. Their cultivated eels are delivered daily and directly from Yoshida, Shizuoka, in which cultivators are fighting against their compatriots in Aichi, and, of course, Taiwanese & Chinese. However, the restaurant's suppliers' marketing strategy is to highlight that their eels are fed with waste from fisheries processing factories nearby so that theirs are more nutritious & flavorful.

 

Tried their unadon served in a bowl before, I ordered unajuu served in a box as well as grilled eel liver, which took time a little bit longer. A-Mao had unajuu waiting for a while in order to take a photo with all his meal. Rice is still rich and boxed with tender kabayaki eel & its crispy tail; meanwhile, grilled liver dressed with some shichimi plays an important supporting role. Ah! Umai!

Tokyo Metropolitan Government Building

Kondoya Udon

The best Japanese octopus is come from the Seto Inland Sea, serving as a waterway between the Pacific Ocean & the Sea of Japan. In Okayama in the night of September, 2008, I was planning to find takoyaki but could not make it. I therefore went to this Kondoya Udon for my late snack.

From the menu, each donburi looked so delicious, but only geso-tendon is marked as a local specialty. Why not go for it? Costing 660 yen only, this set included a smaller donburi and a bowl of sansai udon. (Note: geso means legs of octopus or squid, while sansai means edible wild plants.)

I love Japanese fried shrimp so much that one was ordered additionally. The donburi in which rice is flavored with sweet-salty sauce, topped with juicy, fried octopus and dressed with fresh spring onion is luscious, whereas the Sanuki-style udon, including fiddlehead fern & arrowhead bamboo shoot, tasted so delightful. This set was reminding me of a Chinese idiom: delicacies from land and sea.

JR Pass & Shinkansen Tickets

Moriawase of Wako

When you have no idea of where to eat, a restaurant which is being lined up should be an easy choice. A little after noon in September, I stood in a line for 5 minutes around, sat down and then opened the menu of Wako, a famous tonkatsu chain collecting the best ingredients. Six kinds of moriawase (or combo) attracted my interests, and I went for azami (or thistle) because this set includes fried pork cutlet rolled with cheese & perilla, fried shrimp, crab cream korokke & mini burdock salad. Besides, rice, clam miso soup & shredded cabbage are all-you-can-eat.

 

After the man beside me finished his second bowl of rice, my combo was served on an iron net, and then I squeezed some lemon juice on fried seafood. Flavor of cheese & perilla goes so well with pink cutlet, fried shrimp with tartar sauce is delicious also, and the most outstanding is that the crab korokke is very creamy inside & very crunchy outside. But the worst is that I had to eat this meal so quickly for the next meeting. Nevertheless, A-Mao encountered a nice restaurant.

 

Kouryu Ramen

In the night of September, 2008, after visiting three customers within one day, I was trying finding something good to eat on the streets of Shinjuku. The night was not young, but people were lining up in front of this Kouryu Ramen, and poor A-Mao was in a dilemma as to whether to eat ramen—most of them were too salty for me—to refill my battery or to keep on search. Eventually, I gave ramen another chance.

Very impressing customized service. By an order sheet, my noodles is not firm nor tender, the richness of tonkotsu soup is as light as possible, normally oily & spicy flavor would be a safe choice, and Hakata spring onion & chashu (roasted pork) are selected, of course. In addition to half boiled egg ordered additionally, from eight toppings, I picked karashi-takana, more spring onion, dried seaweed from the Ariake Sea, and kakuni (simmered pork).

About tasting ramen, the louder, the better. Strange from Japanese normal behavior, isn't it? Except for kakuni, anyway, each instrument was played so well that A-Mao has made an optimal option which only smart bankers can achieve. Next time, I will replace kakuni by menma (dried bamboo shoots).

People-Mountain-People-Sea Shinjuku Station

Ikkyudo Yakumi Kyo-Shichimi

I like Arai Hifumi’s prose. Her style is kind of wise, casual & mo lei tau. Before returning to Taiwan, as usual, I would purchase some ingredients bringing Japanese flavors home. At a supermarket under Shinjuku Station, A-Mao encountered Ikkyudo Yakumi Kyo-Shichimi which is catering for Arai Hifumi. Therefore, there was no reason not to open my wallet. This shichimi contains chili pepper, sichuan pepper, green laver, mandarin orange peel, black sesame seed, hemp seed & poppy seed. It smells delicately stimulating and, with cool beer only, tastes not so hot but fantastic. Because of hemp & poppy seeds especially, this relish is sort of illusionary.

Tokyo Kitty

Your Omuraisu

Each time watching TV introducing “Tanpopo (dandelion) Omuraisu”, I cannot help swallowing saliva. Finally, I went to Kissa You serving this delicacy. Not hard to find this cafe which is between Higashi-Ginza Station exit 5 & Kabuki-za.

It was Autumnal Equinox Day. Although lunchtime passed, there was a crowd of customers still. No problem! Wonderful food is always worthy to wait. One cigarette, double checking shinkansen tickets & freely taking pictures spent half hour around……

Japanese cuisines is usually colorful: light yellow omelette on dark orange fried rice dressed by fresh red ketchup & fresh green parsley. Then, the dandelion would blossom though your knife.

Looked not bad, and butter flavor omelette with sweet & sour ketchup shuttling among grains of rice tasted subtle. This 40-year-old kissaten is really good in cooking, but this dish seemed to be slightly greasy in the end. A-Mao guesses it is historical taste of Tokyo.

Kissa You