Tokyo - Nabe, Modern Izakaya, Specific Recs
- oonth Feb 5, 2008 06:59 PM
Will be in Tokyo later this week. Am interested in getting some recs for places offering high quality nabe. Not looking for sukiyaki or shabu shabu but more generic hotpot maybe fugu or some other fish say monkfish (anko) specialists. Last year went to a very good place near Ikebukuro specialising in duck nabe, the rec came from John Gauntner`s Tokyo Izakaya guide. Bonus if the place has a good sake selection like the duck nabe place did.
Also interested to know about any worthwhile modern style izakayas. Have enjoyed Buri and Himonoya on previous visits and enjoyed Seigetsu in Kugurazaka last Sunday, amazing green tea panna cotta amongst other things.
Anyone know anything about the following places which I have read about in UK and Japanese publications: Miyashita, Issei, Galali, Sasano?
I had a very delicious angko nabe in Nabura Roponggi that I wrote a review : http://www.chowhound.com/topics/464703 but it is a seafood specialty restaurant.
I also had a very good fugu nabe at 玄品ふぐ that is a fugu specialty restaurant which I highly recommended as well. http://www.tettiri.com/
Silverjay just introduced a few interesting nabe places in previous thread. Aritsuki Motsunabe looks really interesting. http://www.chowhound.com/topics/485830
Do you have the restaurant's name and address on the duck nabe that you recommended? I would be very interested to visit there. Also would be very interested to read your review on Buri, Himonoya and Seigetsu. Do you have their websites?
Thanks. Duck nabe place is called Sasashu, 2-2-6 Ikebukuro, 03 3971 6796.
I am just back from my latest trip to Japan, in due course I will be posting about my eating experiences in Tokyo, Nagoya, Hakata and Sapporo. I briefly revisited Buri and I checked out Seigetsu and Galali, both modern style izakayas. Himonoya was from last year and I can't really remember what we ate but I remember being impressed and I like the Meguro location. I will try and dig up links to websites.
Robbie Swinnerton just did a nabe round up in TJT - (http://search.japantimes.co.jp/cgi-bi...)...
...It's a good season for Hokkaido kaisen nabe, seafood with miso broth. The seafood usually includes codfish and scallops among others. It helps if you specify neighborhood(s) since nabe is such a generic dish. Also, for izakaya recs, helps if you can post the Japanese for the restaurant names or at least the locations if you don't know. Many many places in Japan use the proprietor's family name as a shop name. There can be dozens of Miyashita, Issei, and Sasano in the Tokyo area. Some words can be written in different kanji or in different script. "Miyashita" written in hiragana might be a completely different place than "Miyashita" in kanji. And I can think of several different kanji combos for "Sasano".And again, it would be great if you can specify areas...
Here is a highly rated chanko nabe place- http://www.tomoegata.com/ in Ryogoku. Chanko nabe is famous for being the sumo wrestler's menu of choice. This place is near the sumo arena.
I keep reading about this place with an odd website- http://www.tamanegiya.com/. Not far from Iidabashi. Big sake collection lots of positive reviews. One review mentions they have anko nabe. This place is begging for an introduction to the English speaking world. Name of the place btw, means "Onion Shop".... なるほうど....
Thanks for the recs and the link to the article. Unfortunately my proposal for nabe for the last meal of my visit was outvoted by yakiniku yearners. As mentioned above I will post about my various eating experiences, we stumbled across a couple of very nice and local finds in Tokyo which I want to share with the board.
Noted about the need to be more precise when mentioning names of places. I was traveling around with a native speaker so no excuse on my part, first time in Japan having access all areas on the food front, makes a huge difference and I learnt and sampled a lot of good stuff.
Galali has two branches, one specializing in sake (Omotesando branch) and one in brown-sugar-based shochu (Sendagaya branch). The food in both is excellent, and tailored to the drink - e.g. the shochu branch has some oilier dishes and some Kyushu specialties that are well balanced by a hefty shochu. The pace at the Sendagaya branch can be a little more....leisurely, if you know what I mean.
re: Robb S
Thanks Robb. We read about Galali in a local Sapporo magazine and then I was able to confirm the rec via bento.com. Went to the Omote-sando branch for early evening nibbles and sake, we were very impressed with the uni and kan-buri toro sashimi but less impressed with fried gobo and a curious dish of clams simmered in daiginjo. They are salt specialists and one of the menu pages is devoted to describing the multiple salts they have on offer. The sakes we ordered were excellent as expected. Were eating elsewhere later on so only sampled the four dishes mentioned, would be keen to go back and try more items from their menu.