http://www.chow.com/boards/45 Wed, 27 Aug 2008 08:38:49 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/552506#3992609 Brilliant, that is definitely my favourite Italian in Tokyo (and probably not just in Tokyo), and I am always happy to go and try a new menu (they change their menu 4 times a year). The one beef I have with them is that they have relatively few Italian wines, and lots of French wines. If they had the Italian wine list of Angolo in Hiroo, and the food they have, their place would be sheer perfection. Let's communicate over e-mail re: organising something, the chowhound administrators appear to prefer that. Thu, 28 Aug 2008 00:55:43 GMT http://www.chow.com/topics/552506#3992609 http://www.chow.com/topics/573360#4184792 As mentioned just a few weeks ago in the New Year's thread, the tempura shop Tsunahachi Rin is quite good, and I've also had good experiences at Maimon. Gumbo and Oyster Bar is nice if you just want oysters and a glass of wine. There's also a slew of new shops that opened when they recently remodeled and rebranded. Wed, 19 Nov 2008 03:43:36 GMT http://www.chow.com/topics/573360#4184792 http://www.chow.com/topics/569130#4184776 Oonth, welcome back - it sounds like you've been doing some planning. Hmm, En might be my first recommendation, just because it's hard to go wrong there. Recommendations include their grilled chicken, grilled kurobuta pork roast, giant asparagus spears with miso, grilled eggplant, ebi shinjo, salt-grilled salmon belly, and whatever vegetables are on the specials board. At Yuian check out the grilled chicken, tsukune, kurobuta kakuni, ikura donburi. Daidaiya: grilled chicken, "King of Kimchee" (kimchee stuffed with seafood); buta kakuni; foie gras and other interesting sushi - each piece with its own special seasoning rather than just soy and wasabi. Aburiya Fudo is very seasonal, and they also tweak their menus and concepts quite a lot. As Silverjay mentioned, the Naka-Meguro branch often has a lot of motsu; their Azabu-Juban branch might be more appealing. Unlike the others, it's not a dining bar, more a traditional counter setup, and far smaller than the batch above. I'd go with whatever is on the specials board, especially their charcoal-grilled meats. Also, the sashimi moriawase of the day is a good place to start at most good izakaya. Overall the quality level is pretty high at these places, comparable to Toki No Ma and maybe a notch below the izakaya perfection that is Seigetsu. But a very different experience, with flashy decor and 200 seats spread out over many different spaces. Wed, 19 Nov 2008 03:37:38 GMT http://www.chow.com/topics/569130#4184776 http://www.chow.com/topics/572147#4184679 True. Great district to go to for the atmosphere. Even thogh I don't enjoy monjayaki as such, I still go there sometimes in a group as the atmosphere is really worth it. Wed, 19 Nov 2008 02:53:52 GMT http://www.chow.com/topics/572147#4184679 http://www.chow.com/topics/567652#4184175 Silverjay, thanks for this informative post, it's helped me plan my itinerary for my upcoming 3 week Japan trip. I am committed to spending time in Tokyo and Nagoya but the rest of the itinerary is flexible and will be heavily influenced by all things culinary. I notice that Kanazawa is 2.5 hours train ride from Nagoya so am planning at least a day and a night there. If I get to some of the places first, I will report back. Omicho market sounds awesome, here's an enticing review I came across for Yamasan: http://paulstravelpics.blogspot.com/2008/10/kanazawa-restaurants-budget-hotel-and.html I remember we talked about "nodoguro" earlier in the year on another board, trying to identify the English name for this fish, I think we both agreed it's delicious and certainly it's highly prized in Nagoya sushi shops based upon the few days I spent there in January. Looks like I'll be touring around Kyushu with a side trip to Busan (also reckoned to have superb fish markets) on the hydrofoil so should be plenty of great eating. Enjoy your trip. Tue, 18 Nov 2008 23:39:07 GMT http://www.chow.com/topics/567652#4184175 http://www.chow.com/topics/573351#4184156 Hey Tokyo Fourmers! I will be travelling to Tokyo soon and staying in the Shinjuku area. I'm very interested in trying some Kobe beef. So I have a few questions, first of all ...... where should I go? Looking at the maps of Tokyo it seems very hard to find a specific restaurant if I don't know the area or know the language. Secondly . . . are there specific cuts I should try or what are the basics I need to know? Is it served raw like sashimi or served like a steak? and what are the prices that we are looking at? is it easy to order without knowing any japanese? I would perfer to NOT go to the best place in all of tokyo, but somewhere I can just try it for a reasonable price. Any suggestions and help would be greatly appreciated!! THANKS EVERYONE IN ADVANCE! Tue, 18 Nov 2008 23:30:46 GMT http://www.chow.com/topics/573351#4184156 http://www.chow.com/topics/571957#4182915 Sure exilekiss. When I think of traditional Teppanyaki, I think of some sort of shellfish (shrimp or abolone) on the grill (seasoned with salt , soy sauce, followed by a vegetable on the grill, and then beef and rice (for me garlic rice). At Keyakizaka they prepare everything on the grill but they use, for lack of a better term, western ingredients, like balsalmic vinegar, bread, tomatoes, (they serve creme brulee for dessert), etc, and it all works very well but it is not what I would call traditional teppanyaki. Because they use western ingredients combined with traditional japanese ingredients using a teppanyaki cooking method, I called it fusion. There clearly may be better terms!! :) Tue, 18 Nov 2008 16:57:10 GMT http://www.chow.com/topics/571957#4182915 http://www.chow.com/topics/572410#4181365 lol I'm from Canada...so they are all equally far XD! But thanks ^_^! If anyone I know wants to go to Kobe I know I can get cheesecake as well XD! Tue, 18 Nov 2008 00:24:53 GMT http://www.chow.com/topics/572410#4181365 http://www.chow.com/topics/572357#4178822 I read about this place quite awhile ago and have been interested ever since, but haven't managed to make the plans yet. I hope to make it there someday soon. Mon, 17 Nov 2008 03:33:59 GMT http://www.chow.com/topics/572357#4178822 http://www.chow.com/topics/572786#4178526 I am going to Obuse (Nagano) in February. Does anyone know any good restaurants there (any cuisine is fine, though the more typically local, the better)? I would also be very grateful for any advice on good bars or anything else food and drink related you can think of. Thank you. Mon, 17 Nov 2008 00:58:28 GMT http://www.chow.com/topics/572786#4178526 http://www.chow.com/topics/572077#4178466 You can find it pretty much at any grocery store. or order online. http://www.sobako.co.jp/ You can even order freshly-ground sobako from Shinshu--this mill offers 9 varieties. http://www.takayamaseihun.co.jp/home-new.html There are many more online stores that carry it. Mon, 17 Nov 2008 00:30:19 GMT http://www.chow.com/topics/572077#4178466 http://www.chow.com/topics/571831#4176524 I spent a week in the Tohoku area (Aomori, Miyagi), including a couple of nights around Lake Towada, and I quite enjoyed my stay. I had never been to the Tohoku area before (except Aizu Wakamatsu in Fukushima), and it's very beautiful. The food was good, too, from what i remember (it was a work thing, so we ate standard meals for very large groups). Not enough tourists make it up to that area, and I think they miss out on a very special part of Japan. (Around Lake Towada, I did see a lot of tourists, particularly from Taiwan or Mainland China and, for some reason, a lot from Europe. Not so many North Americans, though.) Sat, 15 Nov 2008 23:38:44 GMT http://www.chow.com/topics/571831#4176524 http://www.chow.com/topics/570252#4173325 kobetobiko -- your link fell off. can you please repost? Fri, 14 Nov 2008 16:52:33 GMT http://www.chow.com/topics/570252#4173325 http://www.chow.com/topics/570788#4170164 Thanks for the suggestions. No matter what I randomly pick without assistance will probably be better than anything available in Canada anyway... Thu, 13 Nov 2008 16:11:26 GMT http://www.chow.com/topics/570788#4170164 http://www.chow.com/topics/571846#4169471 Hello all I have just moved her to Tokyo with my wife from NYC. I know i am going to miss thanksgiving this year...I owned a restaurant back in NYC and still have a great repore with Heritage Foods USA, which i must admit has the best all natural heritage turkeys. I have been cooking them for 3 years straight. I plan on rounding up some orders for this season to be shipped here to tokyo...If anyone is interested feel free to email me: din9a@hotmail.com or call me 090-8643-7118...i would like to set a deadline soon so i can get an order ready and work out the shipping with Heritage. let me know, figure i would spread the cheer....I also plan to import their products as well as many cured meat products into Japan. thanks for your time. Thu, 13 Nov 2008 05:52:31 GMT http://www.chow.com/topics/571846#4169471 http://www.chow.com/topics/570560#4166690 We had the dinner at Roti, the earlier seating IIRC. Maybe it's just me but the service there is always a bit over the top, but the food was really good. We had Cabana the year before and I thought it was decent but not as good as Roti. Wed, 12 Nov 2008 12:27:22 GMT http://www.chow.com/topics/570560#4166690 http://www.chow.com/topics/570913#4161102 Strange is relative, but you could always try a classical French place like Robuchon. The menus of his different restaurants are on the website. Mon, 10 Nov 2008 09:52:48 GMT http://www.chow.com/topics/570913#4161102 http://www.chow.com/topics/523851#4159362 I'm just going to throw my two cents in for my local udon shop Marugame which I have not bettered in my time in Japan yet. It's in Kishiwada so worth stopping off if you're on the way to Kansai airport on the nankai line. It's about a 10 minute walk from the station. Sun, 09 Nov 2008 09:54:28 GMT http://www.chow.com/topics/523851#4159362 http://www.chow.com/topics/540683#4159359 I can wholly recommend Nishiki in Arashiyama. Whilst I (sadly) don't have the experience to compare with others, I've been there 3 times as it is the place that my father in law takes guests to. You can choose the number of courses you would like which means you can experience some sublime food starting at around ¥4,600 for 6 courses. I'd recommend booking ahead however I suspect english won't be available so ask a japanese friend/ hotel staff. Also whilst you can go for the top ¥21,000 spread if you have that sort of money spare, we generally have the ¥6,800 9 courses which leaves me fairly satisfied. One last tip, if you book a course other than the ¥4,600 you can ask for your own private dining room which really adds to the special occasion. Sun, 09 Nov 2008 09:44:31 GMT http://www.chow.com/topics/540683#4159359 http://www.chow.com/topics/513656#4156504 Hi - I'm headed to Japan with my foodie hubby (and little baby) later this month and he is very interested in seeing a knife being MADE. Anyone know if there is a place that MAKES knives in Tokyo or Yokohama, or do I have to go all the way out to Niigata? Knife tour anyone? Frances Fri, 07 Nov 2008 20:29:54 GMT http://www.chow.com/topics/513656#4156504 http://www.chow.com/topics/551771#4155286 Yes, that's what it is, a McD that only sells quarter pounders. It is the McD right next to the A2 exit of Omotesando. I believe it is a temporary structure, but they took all the tables away and all they have is takeout. A friend of mine uses that McD as his office/pick-up joint, and he's all torqued that he can't sit there any more. Fri, 07 Nov 2008 06:55:00 GMT http://www.chow.com/topics/551771#4155286 http://www.chow.com/topics/507444#4155121 I finally found someone to go to Aronia with, and they'll be closed when I was planning to be in Tokyo! I think I'm just destined not to eat there... For anyone planning to be in France in December, Takazawa will be cooking at l'Auberge Basque. The email I got said he'd be travelling around France and Spain until December 17. Fri, 07 Nov 2008 04:19:39 GMT http://www.chow.com/topics/507444#4155121 http://www.chow.com/topics/563209#4152442 ooh, and I like Jiro too. What a bad day to miss out! Thu, 06 Nov 2008 03:03:43 GMT http://www.chow.com/topics/563209#4152442 http://www.chow.com/topics/569366#4151866 You're welcome! By the way, if you read Japanese, Kinen-style is a much more up-to-date and complete guide to non-smoking restaurants. http://www.kinen-style.com/ Wed, 05 Nov 2008 22:21:57 GMT http://www.chow.com/topics/569366#4151866 http://www.chow.com/topics/569578#4150417 yes its a fad.. but a fad is good for short term business... Wed, 05 Nov 2008 06:08:07 GMT http://www.chow.com/topics/569578#4150417 http://www.chow.com/topics/569556#4149958 i've way too many restaurants i wanna try out.... thats why i'm hoping i could share... hehe trying to make full use of my 5 days there. Wed, 05 Nov 2008 00:26:13 GMT http://www.chow.com/topics/569556#4149958 http://www.chow.com/topics/486731#4147818 Is the current list much different now? Tue, 04 Nov 2008 03:12:22 GMT http://www.chow.com/topics/486731#4147818 http://www.chow.com/topics/526848#4147301 These are very obvious ones and e_ting mentioned one already, but... Tsukiji - both wholesale market and another market area called "jogai" just outside the wholesale section. Especially Tsukiji jogai offers wide range of food items from dried bits, pre-made frozen kaiseki dishes, etc. to street food such as oden, bbq scallops& oysters or sushi. You can stroll the area on your own. Wholesale market can be a bit scary and you might want to have someone with you to guide through, but otherwise, jogai area is fun! Kappabashi - area with wholesale cooking tool shops. This is where you find food made of wax. Enjoy! Mon, 03 Nov 2008 23:36:38 GMT http://www.chow.com/topics/526848#4147301 http://www.chow.com/topics/569018#4147276 There are a couple of foodie groups in Tokyo via meetup. http://cooking.meetup.com/520 http://www.meetup.com/Tokyo-Eatup-Meetup/ I organize two meetup groups. One in sake and one in food, but I have not been able to do much with food group yet. If you are interested, please join us! http://www.meetup.com/tokyosake/ http://japanese.meetup.com/518/ Mon, 03 Nov 2008 23:22:24 GMT http://www.chow.com/topics/569018#4147276 http://www.chow.com/topics/569236#4145817 Phew! That was a close one. We were worried you were going to be stuck eating Japanese food. Thank goodness for the Peninsula Hotel. I'll have to recommend it to Muffy and Chas the next time they're in the Orient. Mon, 03 Nov 2008 14:54:18 GMT http://www.chow.com/topics/569236#4145817 http://www.chow.com/topics/567980#4135758 I will have a look, thank you! Wed, 29 Oct 2008 06:29:15 GMT http://www.chow.com/topics/567980#4135758 http://www.chow.com/topics/562993#4135583 I found the Korean place I mentioned before. BBQ Chicken and Cafe 2-5-13 Okura, Setagaya-ku 03-5494-8833 It's a Korean chain, and feels very much like an upscale KFC or McD's inside, maybe on the lines of Japan's new BurgerKing. We were warned at least 3 or 4 times when we ordered the spiciest chicken, we did not listen. It was damn spicy. Wed, 29 Oct 2008 03:41:09 GMT http://www.chow.com/topics/562993#4135583 http://www.chow.com/topics/561963#4130821 I stopped by the other night with my girlfriend. From the website, I thought there were a few different restaurants to choose from. After sitting down though I learned that the 3 options on the lower level were all using the same menu. Girlfriend had a tomato based pasta with ground beef, the pasta itself was good and I thought it tasted remarkably like my mom's lasagna. I had the calzone with 4 cheeses and ham, pretty good. Service was a little iffy, but not bad. The market was fun to look at, there are some things I haven't seen before like a whole chunk of guanciale, maybe 3 or 4 kilos worth for JPY 16,800 ! Lots of italian cookies and jarred sauces, vegetables, etc... I recommend the market if you like Italian food and products. Mon, 27 Oct 2008 03:12:30 GMT http://www.chow.com/topics/561963#4130821 http://www.chow.com/topics/566816#4130781 Went to Hands this weekend, they have chips and blocks from the same company in tons of varieties. Hickory, acorn, apple, sakura and maybe two or three others I can't remember. Mon, 27 Oct 2008 02:44:39 GMT http://www.chow.com/topics/566816#4130781 http://www.chow.com/topics/566925#4125100 I am glad you enjoyed hōba miso.　 I have seen a package of hoba miso with dried leaves at Oribe Style Shop at Lapiros Roppongi Bldg., 6-1-2 Roppongi on the 2nd floor. Lapiros is right outside exit 3 of Roppongi Station. If you are not in Tokyo but if you can find aka miso or haccho miso from Nagoya area and mix it with sake, scallions, mushroom and cook in a pan, that must be pretty close to what you had. If you like it a bit sweet, add some sugar or mirin. Also, as you mentioned, that can be a sauce for seared beef. I bought a package of hoba miso from the shop in Roppongi here. Put leaf in a frying pan, mixed miso with mushroom, then cooked until the miso started to simmer. http://www.flickr.com/photos/tokyofoodcast/281294967/ Hoba miso and beef dish served at Ukai Chikutei http://www.flickr.com/photos/enakamura/2964082374/ Hope you can replicate the taste of wonderful miso! Thu, 23 Oct 2008 23:46:54 GMT http://www.chow.com/topics/566925#4125100 http://www.chow.com/topics/562341#4123012 Just a quick note, I don't recommend the wine pairing. With a series of 20+ dishes and just 5 or 6 wines, it doesn't work. Just pick what you like and don't bother trying to match anything. Thu, 23 Oct 2008 05:08:31 GMT http://www.chow.com/topics/562341#4123012 http://www.chow.com/topics/565391#4120535 I don't know if they will - don't know what they told you. But generally a lot of restaurants here which get booked up tend to confirm reservations a day or two in advance, so I assume it is the same with Aroma Fresca (don't remember, it's been too long). Wed, 22 Oct 2008 11:42:44 GMT http://www.chow.com/topics/565391#4120535 http://www.chow.com/topics/566444#4120484 Depending on where you're from, I'd skip Jiyugaoka Sweets Forest and go to some of the nicer shops--Laduree just opened in Ginza recently, Pierre Marcolini is also in Ginza, JP Hevin has a small cafe in the basement of Isetan in Shinjuku...those are all the ones I can remember off-hand, though I'm sure there are more. Wed, 22 Oct 2008 09:45:50 GMT http://www.chow.com/topics/566444#4120484 http://www.chow.com/topics/517711#4115330 FourSeasons, Morimoto and Dons de la Nature are very different animals. Morimoto is a teppan yaki place with a large menu (both set menus and a la carte) that features unusual starters (containing fish, shellfish, meat and vegetarian dishes), a very good lobster, great chicken and pork (pretty unusual for a teppan yaki place; you don't exactly tend to go there for pork or chicken) and of course beef steak. Value for money wise it is excellent, 10 courses or so for 12,000 Yen, including a very generous amount of lobster. However, steak-wise it is just a normal teppan yaki place, the beef is not outstanding (it is good of course, and they have several grades of beef, depending what you are willing to pay, but it is by no means in any way better than at other good teppan yaki places, and you will find plenty of teppan yaki restaurants where the beef is better). Dons de la Nature has unforgettable, incredible steaks that really, really stand out. But they do not have a big menu and the focus is very much on the steak. They do have some really excellent seafood starters (the scallop sashimi was particularly great), and on my first visit, we enjoyed sharing a few such starters with a half bottle of white wine, before moving on to the steak with some very good red wine (their red wine list is excellent). But it ended up just being too much; if there is two of you and you share the smallest steaks they have (i.e., 400 grams per steak, sharing one fillet and one sirloin), then the fat from the sirloin alone is enugh to fill you up. We neeeded some serious liquor afterwards to cut hrough the fat. Ever since that first time at Dons de la Nature, I have always limited myself to just the steak with some grilled vegetables and potato, plus red wine or beer, and it has always been more than enough. So in a nutshell, if you are just going for excellent beef, go to Dons de la Nature. If you are going for variety with some good beef, go for Morimoto. Mon, 20 Oct 2008 04:19:18 GMT http://www.chow.com/topics/517711#4115330 http://www.chow.com/topics/554866#4114030 Difficult to say. Definitely worthwhile is the Peter Bar at the Peninisula. A friend showed me the bar last Friday. Very nice design and good cocktails. Guess was one of the lucky days, then a live DJ was performing. The staff said that they have now every Friday a live DJ. Sun, 19 Oct 2008 13:31:27 GMT http://www.chow.com/topics/554866#4114030 http://www.chow.com/topics/565786#4113896 I am normally not a fan of teppanyaki, the impression is that it caters more to corporates and foreign visitors. However, my brother, who is joining me on this coming trip to Tokyo, is a big fan of Japanese beef and want to try a high end teppanyaki or steak house this time. The last teppanyaki meal I had in Tokyo was two decades ago at Mon Cher Ton Ton, so I am really not familiar with the teppanyaki scene. The names that have often been mentioned in Chowhound are Ukai-tei, Morimoto and Kayakizaka, but I found a very highly rated one (ranked no.2) at tabelog known as Romantei at Roppongi, and even more interestingly, it is 20-30% cheaper than the three high end popular ones but yet still rated higher on the taste category. Has anyone tried this place before? Please let me know of what you think of this restaurant. Sun, 19 Oct 2008 07:47:29 GMT http://www.chow.com/topics/565786#4113896 http://www.chow.com/topics/561552#4112898 Hi K K, Koshihikari Echigo is one of my favorites as well! :) Wonderful beer, and still pretty rare in the States. Sat, 18 Oct 2008 16:20:02 GMT http://www.chow.com/topics/561552#4112898 http://www.chow.com/topics/523531#4112184 Not in Tokyo, but I visited a German-style bakery in Morioka City the other day. I bought a loaf of the rye bread which is a heavy, dense bread with fruit and nuts. So if anyone has a craving for German-style bread, and you happen to be in Morioka, try Backerei Berg. Sat, 18 Oct 2008 02:27:22 GMT http://www.chow.com/topics/523531#4112184 http://www.chow.com/topics/565386#4110154 Just thought I'd share this with you guys, an article from Wired: http://blog.wired.com/games/2007/09/akiba-cuisine-i.html "If you walk down Chuo-doori away from Akihabara, then turn right onto Kasuga-doori, you'll eventually come to Kyushoku Toban, which means something like "my turn [to serve] school lunch." In Japan, kids take turns serving elementary school lunches to the rest of their class. At this restaurant, grown-ups can get the same comfort foods they ate as kids, served on the same traditional metal school lunch trays. Except it's delicious." Fri, 17 Oct 2008 06:07:08 GMT http://www.chow.com/topics/565386#4110154 http://www.chow.com/topics/564859#4109583 Thanks for both of your reply! I think I shall do that. Thu, 16 Oct 2008 23:27:03 GMT http://www.chow.com/topics/564859#4109583 http://www.chow.com/topics/539571#4107488 Last night I saw the same 4-pack of sesame seed buns that I previously bought at Nissin, this time they were being sold at the Yotsuya Hanamasa. Only 148 yen! Thu, 16 Oct 2008 03:07:34 GMT http://www.chow.com/topics/539571#4107488 http://www.chow.com/topics/561603#4102700 Ok there were many reasons I loved my experience at TMB. 1. It was my birthday 2. The chefs were nice/talkative 3. Some dishes were FANTASTICALLY YUMMY ( 3 out of 24 I will never forget) 4. Even the "misses" were still enjoyable! I mean, yeah, manchego cheese ice cream in an apple tuille isn't something you are going to crave again, but it's still fun, interesting and enjoyable!) 5. I hadn't eaten in a nice place since I moved to Japan because I'm poor. 6. I got special presents from the staff (my birthday) 7. I had good company and lots to drink It was special and memorable for the reasons mentioned above, and I think that if you are excited about the meal and have appropriate expectations, you'll have as much fun as we did. I still smile when I see the photos and my mouth does water (especially that scallop dish). Also with regard to Ryugin, I did enjoy my meal there, but I have to say I enjoyed TMB more. Of course I was at Ryugin with my boss and it wasn't my birthday, but also as I posted over a year ago, some of our dishes were misses though I would like to return for another try. Oh and a lot portions are tiny, some aren't really substantive at all, but the quantity is pretty amazing. I wouldn't say we were stuffed after, but we weren't hungry. Tue, 14 Oct 2008 08:18:18 GMT http://www.chow.com/topics/561603#4102700 http://www.chow.com/topics/564342#4101042 Ajisen (03-3534-8483) is a fantastic sake bar just a couple of blocks west of Monja-dori. Mon, 13 Oct 2008 16:35:57 GMT http://www.chow.com/topics/564342#4101042 http://www.chow.com/topics/563171#4100953 I ate there last summer, it was abysmal, the sushi at the food show depa chika at shibuya station is better. The kaiten place near Bunkamura called Daidokoroya is much much better than that place. LINK http://gourmet.livedoor.com/restaurant/5549/ Mon, 13 Oct 2008 15:56:27 GMT http://www.chow.com/topics/563171#4100953 http://www.chow.com/topics/562245#4086904 awww, man. someone would have to serve that dish in the same place you get the best fish. i know, i know...the workers. *sighs* Tue, 07 Oct 2008 03:33:12 GMT http://www.chow.com/topics/562245#4086904