Speciality of the house at HOUSE. Japanese pickles, green onion, and foie gras cooked with rice. Everything here has some sort of twist, and most of the ingredients are sourced from Japan. Thank you @yujitani
I went to Rokurinsha at the airport. If you head to my site, read my opinions about this once behemoth of a shop. Although they didn't invent the style, they are the shop that ushered tonkotsu gyokai tsukemen into Tokyo. The gist is that you can't get their shockingly amazing bowl anymore, but at least you can get a decent slurp at airports and shopping malls around Tokyo.
雲丹、帆立、菜の花。Uni, scallop, and flavorful nanoha, a Japanese vegetable. Late winter means tastes of early spring, and the slightly bitter veggies with mega-creamy sea urchin lets me know that warmer months are just around the corner.
I have this rather silly Ramen Rally sticker. I'm not an avid collector, but anytime I visit a shop that has them, I feel a bond between myself and the chef. When I asked at Sanji if they wanted to trade, he replied, "No! You buy!" I'm out $2, but I get to keep mine. 🤔 #ラーメンラリー
The wine pairing at Florilege is top notch, but if you want something unique, go for the cocktail pairing. Spinach powder and apple juice is whisked with vodka in a mini tea ceremony, Japanese craft gin matched with fresh herbs, and an effervescent orange peel tea with shochu are just a few.
Michelin 1-star Nakiryu. Great shoyu and shio ramen, but I really love their tantanmen. About a level 1 on the spicy scale, so go ahead and get it with the extra 激辛 spice ball. Up now on my site, along with a video review.
Minced tuna head from Oma in Aomori. Suzume, a little shop up here in the north has all kinds of local Oma tuna on offer. This head meat is a shock to the system. If you are a tuna nerd, go for their 大間鮪ずくり set, you'll get some serious maguro schooling.
The rice dish at Ajihiro is simply rice in a dashi made from konbu seaweed, katsuobushi, and shoyu. The technique is exquisite. Dashi is vigorously stirred while soy sauce is added. The master is constantly adjusting his speed to make more or less bubbles. It becomes a bit viscous, just enough to coat your mouth with maximum umami. Mega comfort food here. Gunji-san, the master, seemed happy when I crushed 2 bowls.