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Ippudo Ny Signature Appetizers Ippudo Ramen
APÉRITIF Specialty Sake Paired with Cheese チーズと合わせてお召し上がりください 一本義 吟香梅般若刀 甘辛梅酒 勝山 純米大吟醸「元」 HANNYA PLUM SAKE 7 KATSUYAMA “GEN” 12 Junmai Daiginjo Chili-infused spicy plum sake. Full-bodied, Originally created over 300 years ago rich, and sweet with a spicy dry finish by Katsuyama brewery as an offering to legendary samurai lord Date Masamune 1 OZ 1 OZ IPPUDO NY SIGNATURE APPETIZERS 一風堂バンズ 一風堂手羽 IPPUDO BUNS IPPUDO WINGS 7 PORK OR CHICKEN 9, VEGETABLE 8 V Fried chicken wings (3pc) glazed with Steamed buns (2pc) filled with your choice of Ippudo’s special black pepper sauce pork, chicken, or eggplant & eringi, served Additional piece, $2 with Ippudo’s original spicy sauce and mayo 一風堂サラダ US和州牛のタタキ IPPUDO SALAD V IPPUDO WASHUGYU TATAKI 28 ADD TOFU 2, AVOCADO 3 Sliced US washugyu beef grilled medium- Noodle-cut cucumber, carrot, chopped kale, rare, served with an Ippudo original Fuji and mixed greens with Ippudo’s original apple sauce soy dressing STARTERS KISETSU MAKI 季節の巻き V 5 Sushi-style roll with seasonal vegetables in a soy paper EDAMAME 枝豆 V, G 6 with yuzu citrus salt GOMA-Q 胡麻きゅうり V, G 6 Cucumber seasoned with Ippudo’s original sesame oil sauce IPPUDO FRIES フライドポテト V 7 French fries tossed in Ippudo’s original spicy seasoning salt SHISHITO しし唐の素揚げ V 8 Flash-fried Japanese peppers with yuzu salt IPPUDO BUNS 一風堂バンズ (V) 9 Steamed buns (2pc) filled with your choice of pork, chicken, or eggplant & eringi mushrooms, served with Ippudo’s original spicy sauce and mayo IPPUDO RAMEN Ippudo’s Tonkotsu pork-bone ramen soup is perfected by blending soups in three stages of preparation. -
Japanese Cuisine, Contemporary Style
Japanese Cuisine, Contemporary Style RIN begins with the best of Japanese cuisine and offers a fresh interpretation by incorporating an international twist. Whether it is a steaming bowl of Ramen noodles, the finest Sushi or a Teppanyaki dinner, you will find them on our menu. Tell us about your dining experience at RIN Restaurant Should you have any dietary restrictions or allergies, please inform your order taker All prices are in Indonesian Thousands Rupiah and subject to service charge and Government tax, currently 21% Appetizer and Salad Spicy or Plain Edamame (v) 50 Japanese edamame or spicy edamame. Tori Karaage with Amazu Ponzu Sauce 80 Deep fried chicken, organic mixed greens, Spicy mayonnaise, togarashi and mixed herbs. Maguro Crispy Rice 115 Tuna sashimi, crispy Japanese rice and wasabi mayonnaise. Wagyu Beef Tataki (s)(gf) 110 Garlic chips, lemongrass salsa, and yuzu soy sauce. Tako Salad 120 Poached baby octopus, organic mixed greed, red radish, chukka wakame, with goma dare dressing. Crispy Soft Shell Crab Salad 125 Soft shell crab tempura, organic mixed greens, cucumber, tomato cherry and spicy mayo. Pan Seared Foie Gras with Blue Cheese Glaze (s) (n) 130 Crispy Japanese rice, wild arugula, golden caviar, organic mixed herbs and sesame dressing. Classic Lobster Salad 135 Poached “Jimbaran” lobster, sake, tobiko, organic red lettuce, organic micro herbs, Japanese pickles and katsuobushi. Zen Garden Salad (v) (n) (gf) 75 Fresh local organic vegetables and mixed greens, “Bedugul” red radish, kaiso, takuan, onion yuzu and sesame dressing. Agemono > Deep Fried Dish Agedashi Tofu (v) 65 Deep fried soya bean curd, daikon oroshi, and ginger with soy reduction. -
9789401437578.Pdf
CONTENTS 6 Introduction 10 About 12 About this book 15 Locations (+ overview recipes) 15 Tokyo 16 Osaka 18 Fukuoka 19 ...and beyond! TOM'S STORY 21 Mission ramen 44 Izakaya in Kyoto 62 Team-building Japan 75 Fukuoka – The home of tonkotsu 84 Ramen noodle bar 114 On the road 137 Eat ’till you drop 180 Tokyo food crawl 192 A chef’s table TOMOKO AND MIHO 24 Good food and lots of laughter 33 Miso 100 Bento 107 Sake and shochu 133 Okonomiyaki: Hiroshima-Yaki and Osaka-Yaki 142 The shopping street Tenjinbashisuji Shotengai 164 Izakaya and tachinomiya THE BASICS 196 Dashi 198 Cooked rice 199 Sushi rice and katsuobushi salt 200 Chicken stock and vegetarian ramen stock 202 Eggs in soy sauce, marinated bamboo shoots and gyoza dipping sauce 203 Marinated braised pork, shiitake-seaweed butter and tonkatsu sauce 204 Shiodare, Misodare, Basildare and Tantandare 206 Sweetened adzuki beans 208 The Japanese language 210 Addresses 214 Index 5 INTRODUCTION Street food in Japan: you don’t immediately Ask any chef in the world about his favourite think of streets and squares full of food carts country for eating out and nine times out of ten or pavements decked with tables and chairs... the answer will be “Japan”. Japanese cuisine has The country with the most Michelin stars in the its own unique identity as well as many external world is associated mainly with sushi and sashimi influences. The most significant influence, as is and seldom, if ever, with street food. But this is the case in the rest of Asia, comes from Chinese wrong because sushi used to be street food; it cuisine: ramen noodles are originally Chinese. -
(Raw) Sushi Platter Small 9 Pieces 35 Large 14 Pieces 53
SUSHI & SASHIMI PLATTERS Sashimi Platter Small 12 pieces 35 Large 24 pieces 63 Nigiri (Raw) Sushi Platter Small 9 pieces 35 Large 14 pieces 53 Aburi (Seared) Sushi Platter Small 5 pieces 32 Large 10 pieces 59 À LA CARTE SASHIMI & SUSHI Sashimi Nigiri Sushi (Raw) Aburi Sushi (Seared) 5 pieces 2 pieces 2 pieces Tasmanian Salmon 19 9 Tasmanian Salmon Belly 22 10 11 Queensland Tuna 22 11 Japanese Tuna Belly 41 20 21 Japanese Buri Kingfish 22 12 Japanese Buri Kingfish Belly 26 13 14 Hokkaido Scallops 24 12 13 LARGE SUSHI ROLLS - Six pieces per serve Salmon Tempura Roll 16 Tempura salmon and mayonnaise Spicy Tuna Roll 17 Fresh tuna, avocado, cucumber, home-made chili sauce and wasabi Scallop Tempura Roll 18 Hokkaido scallop tempura, flying fish roe, cucumber, shiso leaf, and mayonnaise Aburi Salmon Roll 23 Pickled radish, blue swimmer crab meat and avocado wrapped with seared salmon SMALL SUSHI ROLLS–– Six pieces per serve Cucumber 8 Avocado 9 TAS Salmon 9 QLD Tuna - raw 10 QLD Tuna - cooked 10 TAS Salmon and Avocado 11 QLD Tuna and Avocado - raw 11 QLD Tuna and Avocado - cooked 11 NABEMONO - JAPANESE HOT POTS Minimum order of two serves Wagyu Sukiyaki 81/serve Thinly sliced Full-blood MB8-9 Wagyu beef and fresh vegetables, cooked in traditional sweet soy sukiyaki sauce. Served with rice and miso soup Kani Tonyu Nabe 85/serve Alaskan king crab with Asian mushrooms and seasonal vegetables. Cooked in soy milk and seafood stock then combined with rice, shredded nori seaweed, chopped shallots and egg to create zosui (rice soup) STARTERS Edamame -
ROBATA - YAKI Open Flame Charcoal Grill Cooking Serving Japanese Comfort Food
ROBATA - YAKI Open flame charcoal grill cooking serving Japanese comfort food Robata in Japan means “cooking with open flame” using Bincho Tan, a special Japanese charcoal from the seaside village of Wakayama. Ages ago, fishermen in coastal villages would cook their catch over an open flame and then share with others by passing food on oars from boat to boat. We honor this centuries-old style cooking with a menu featuring “Japanese Tapas” and other traditional styles of Japanese comfort food. We hope you take our recommendations and enjoy this style of dining by sharing and grazing with friends and family. Best Japanese Cuisine in Los Angeles – CBS Est. 2002, Los Angeles, California ROBATA-YAKI SPECIALS Traditional Cooking on a Bincho Charcoal Grill Served with three Dipping Sauces - Soy Mustard, Ginger, & Ponzu FROM THE ROBATA GRILL 1 skewer per order Wagyu Pepper / Wagyu MBS 9 with Black Pepper Sauce (S) (G) . 62.00 Taraba Gani / King Crab Legs (SF) (D). 210.00 Ebi Bacon / Jumbo Shrimp Wrapped with Bacon in MEAT & POULTRY a Chili Garlic Sauce (S) (G) (D) (SF) . 42.00 Jidori Chicken / Free Range Chicken with Ginger Relish, Gyu / Aged Rib Eye (S) (G) . 50.00 Yuzu Pepper and Sea Salt . 78.00 Wagyu / Japanese Premium Beef . 165.00 Kohitsuji / Lamb Chop Marinated in Soy Garlic (S) (G) . 88.00 Tebasaki / Chicken Wings . 18.00 Gyu No Kakuni / Soy Braised Angus Ribs with Wasabi Salsa (S) (G) . 120.00 (S) (G) Tanuki / Shiitake Stuffed with Minced Chicken . 22.00 Yaki Niku / Short Ribs in Asian Marinade (SS) (S) (G) . -
We Take Our Pride in Making Everything HANDMADE
SKY DECK DEL MAR 12841 EL CAMINO REAL, SUITE 204 SAN DIEGO , CA 92130 949.418.7448 / 949.418.7314 We take our pride in making everything HANDMADE. MARUFUKU PROUDLY SERVES THE AUTHENTIC HAKATA-STYLE TONKOTSU RAMEN — FEATURING MILKY AND UMAMI RICH BROTH MADE FROM BOILING PORK BONES FOR LONG HOURS, AN ULTRA-THIN ARTISANAL NOODLES THAT MATCH PERFECTLY WITH THE BROTH, AND CHA-SHU MADE FROM SPECIALLY SELECTED PORK. TASTE & ENJOY THE REAL HAKATA-STYLE TONKOTSU RAMEN. PLEASE VISIT MARUFUKURAMEN.COM/FRANCHISING FOR A FRANCHISE OPPORTUNITY. SIDES SMALL BITES RICE BOWLS GYOZA (7pcs) 6 KAKUNI BOWL 5.75 Pan-fried pork potstickers Braised Thick Pork Belly Over Rice Green onion, sesame seeds, kaiware sprout, EDAMAME 4 pickled ginger and nori seaweed* Green Soybeans MENTAIKO BOWL 5.75 CHICKEN KARAAGE 7 Japanese style fried chicken Spicy Seasoned Cod Roe Over Rice Green onion, sesame seed, kaiware sprout BUTA KAKUNI 8 and nori seaweed* Soft thick braised pork belly CHASHU BOWL 5.75 TAKOYAKI (5pcs) 7 Chopped Pork Belly Over Rice Octopus balls Green onion, sesame seeds, pickled ginger and nori seaweed* GESO FRY 7 Fried squid legs KARAAGE BOWL 5.75 Japanese Style Fried Chicken Over Rice FRIED SHISHITO 6 Fried shishito pepper Green onion, sesame seed and nori seaweed* MARUFUKU BITES (2pcs) 7 Japanese steamed buns filled with STEAMED RICE 2 homemade pork chashu SALAD MARUFUKU SALAD Small 4 Mizuna green and assorted vegetables Large 8 Choose Your Dressing– Soy Sauce Base OR Japanese Plum Flavor *Consuming seaweed can expose you to chemicals including Cadmium and Lead, which are known to the state of California to cause cancer and birth defects of other reproductive harm. -
Niseko Food Guide 2016/2017
$$$$ = 7000 yen + per person $$$ = 3000-5000 yen per person $$ = around 2000 yen per person $ = 1000 - 2000 yen per person 2016-2017 NISEKO AREA FOOD GUIDE: * = Recommendations A SHORT LIST OF PLACES TO EAT HIRAFU AREA FINE DINING ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! AN DINING LE COCHON* ! LUPICIA KAMIMURA Ala carte style restaurant Formerly the staff at the Barn, ! A short drive outside of Course dinner. Bookings serving Japanese dishes they moved up to Yamashizen ! town is Lupicia restaurant, during winter are quite hard to featuring local Hokkaido West. Chef Kazu is taking ! boutique, and bakery shop. come by so best to make your foods. care with his 3-course French ! They serve seasonal dishes reservations well ahead of $$$$ meal. Very generous portions, ! inspired by European and time. excellent salad starter, good ! Japanese cooking methods. $$$$ meat dishes, endless freshly ! $$$$ baked bread and nice wines. ! $$$$ ! ! JAPANESE/IZAKAYA ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ABUCHA COTO BAR ! EBISU TEI* GINREI GOKORO UDON Great for big parties because New this season, Mape-chan ! A solid long standing local (Stop light below Izumikyo) - they have nice big, long is serving Kyoto Obanzai here. Shime saba, tsubodai, Udon noodle shop with an tables. Your normal Izakaya (premade tapas) style foods !oden, sticks and the norms are assortment of hot and cold stuff here. Course menus and a nice selection of ! good here. Cozy place down dishes. available for larger parties. Japanese sake from around ! the road from Green Farm $ $$$ the country. ! Cafe. Make reservations $$ ! ahead of time. ! $$$ ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ICHIMURA SOBA KOGETSU ! MINA MINA* NISEKO RAMEN (Stop light below Izumikyo) - (Above Tuk Tuk) Nice ! One of the old local Japanese Good mix of bowls and other Great place for a traditional ambiance for some Japanese ! izakayas/bars in town. -
Sushi Rolls Stir-Fried Egg Noodles, Napa Cabbage, Rice Noodle, Chicken Meatballs, Carrots, Bean Sprouts, Scallions Soy Marinated Egg
starters soups + salads morimoto edamame 6. tuna pizza 15. hot & sour soup 6. cup / 12. bowl calamari 14. sea salt crispy tortilla, tuna sashimi, tomato, jalapeño, egg, tofu, with vegetables in spicy broth calamari tempura, lettuce mix, spare ribs anchovy aioli tomato, red onion, cucumber, five spice chicken wings 12. duck soup 15. bowl morimoto ginger-onion dressing pork ribs, cilantro, chopped jalapeño and crispy garlic hamachi tacos 14. / 3pcs daikon, carrot, scallions, roasted duck hoisin sweet chili glaze yellowtail sashimi, yuzu kosho guacamole, lime duck caesar 15. roasted duck, romaine lettuce, tomato, crab rangoon 10. house green 9. appetizer, 3-rib 14. red onion, orange segments, walnuts, crab and cream cheese spring roll, hamachi tartare 13. mixed lettuces, morimoto caesar dressing half-rack, 6-rib 27. apricot sweet chili sauce dashi soy with crispy shallots, chives and morimoto kabosu vinaigrette fresh wasabi full-rack, 12-rib 36. rock shrimp tempura 16. _____________ signature tempura rock shrimp, toro tartare 15. spicy gochujang aioli dashi soy with crispy shallots, chives and fresh wasabi meat + poultry suggested beer pairings morimoto soba ale (draft) usa 8. orange chicken 20. featured house sake kölsch glass / carafe / bottle tempura chicken, chinese broccoli, winter garden, fl 8. wok-tossed with a sweet florida orange sauce morimoto junmai, ishikawa 12. / 36. / 65. angry boy brown ale morimoto junmai ginjo, ishikawa 15. / 45. / 75. kung pao chicken 18. filet mignon 46. japan 10. morimoto junmai daiginjo, ishikawa 18. / 54. / 125. carrots, shimeji mushrooms, bell peppers, 10oz angus beef, sweet onion jus morimoto hazelnut bamboo shoots, cashew nuts, stir fried morimoto ‘koshu’ 5 yr, ishikawa 150. -
Tonkotsu Ramen with Kakuni Chashu $8.50 Spicy Miso Yaki Udon $9.50
Tonkotsu Ramen with Kakuni Chashu $8.50 Upgrade to DOUBLE CHASHU +$4 Rich pork bone broth with ramen noodles. Topped with Kakuni Chashu, boiled egg, chopped green onions and red bell peppers, and a dash of sesame seeds. Served with crunchy garlic oil on the side. Spicy Miso Yaki Udon $9.50 Zero Spicy Super Krazy +$0 +$0 +$0.25 +$0.50 Select Spiciness Thick udon noodles stir-fried in our special spicy miso sauce. Includes sliced mushrooms, onions, broccoli, shredded cabbage, chopped red bell peppers and green onions. Topped with bonito flakes and a dash of sesame seeds. Chicken Katsu with Spicy Tartar Sauce $8.00 A crispy fried chicken cutlet topped with spicy tartar sauce with chopped boiled eggs. Serve on a bed of spicy shredded cabbage salad. BBQ Beef Sushi Roll $9.50 Grilled Bistro Hanger Steak in Miso marinade rolled up with mixed greens, red bell peppers, and mayo. Wrapped with white rice and nori seaweed. Served with hot & spicy sauce on the side. Fried Chicken Karaage Sushi Roll $8.50 Fried Chicken Karaage rolled up with cucumbers, red bell peppers, and wasabi mayo. Wrapped with white rice and nori seaweed. Served with a dab of wasabi on the side. Gyu-Kaku Mochi-Boba with Brown Sugar Milk *Contains soybeans and dairy *Please ask a server for availability $6.50 Delicious chewy mochi with Kuromitsu, a Japanese brown sugar syrup, and milk on ice is a sweet and refreshing treat! Only at participating Gyu-Kaku Japanese BBQ locations. Item and pricing may vary by location. Other restrictions may apply. -
Recipe Books in North America
Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture. -
Chef Morimoto
In Japan, people try to eat noodles quickly, before they become “NOBIRU”, the condition where noodles absorb soup and get soggy. Together, Momosan Ramen and Sun Noodle have developed a special type of noodle that is more resistant to becoming NOBIRU. The special noodles hold their texture in our rich and savory broth, allowing you to enjoy your ramen longer! But still, I recommend that you slurp your ramen fast, while at its best! - chef morimoto noodles tonkotsu 15. tsukemen 16. tantan 15. pork chashu, aji-tama, takana, tonkotsu soup spicy coconut curry, pork chashu, pork chashu, aji-tama, menma, kikurage, toasted nori, garlic oil, red miso ground pork, aji-tama, soy tare takana, toasted nori, garlic oil, cilantro soy tare, lime , tokyo chicken 15. butabara 15. gyukotsu- 25 orders per day! 28. steamed chicken, aji-tama, fried pork belly, cabbage 7 hour beef braised rib, sesame menma, seared garlic chive, tokyo chicken broth kale-bean sprout, black pepper oil, kikurage, toasted nori, soy tare aji-tama, toasted nori toppings kakuni 6 hour braised pork belly 4. pork chashu pork belly, sliced 4. steamed chicken chicken thigh 4. menma soy braised bamboo shoots 3. nori toasted 2. aji-tama chashu soy boiled egg 2. takana pickled mustard green 3. crushed garlic 0. KUSHIYAKI- skewered and grilled chicken- shio or tare 4. grilled chicken thigh beef- shio or tare 4.5 grilled beef filet chicken tsukune- tare 4.5 grilled ground chicken *add soft boiled egg 3. duck- shio or tare 4.5 grilled duck breast tebasaki- shio 4. grilled chicken wings tokusei horumon- tare 4. -
Ajapanese R Estaurant
K o h a n a Appetizers Entrees BEEF NEGIMAKI BAKED SALMON sliced rib-eye and fresh scallion rolls with teriyaki glaze 8 fresh baked Atlantic salmon rolled in snow crab mix 15 CREAM CHEESE DELIGHTS crunchy wontons stuffed with rich cream cheese SIZZLING TOFU deep fried silken tofu served sizzling with broccoli, and minced crabmeat, served with sweet chili sauce 7 shredded cabbage, and our signature teriyaki sauce 14 GYOZA pan fried pork and vegetable dumplings 7 TONKATSU panko-crusted fried pork tenderloin served with a BARBEQUE SQUID sweet & tangy tonkatsu sauce 15 flame-broiled squid with house teriyaki sauce 10 CHICKEN KATSU SOFT SHELL CRAB tender chicken breast panko-crusted & fried to crisp, panko-crusted, fried soft shell crab with ponzu sauce 9 served with a savory tonkatsu sauce 15 TEMPURA SABA SHIOYAKI lightly hand-battered, delicately fried selections broiled bone-in Spanish mackerel with ponzu sauce 13 crabstick 7 - chicken 7 - squid 10 - vegetables 7 - shrimp 8 HOUSE TERIYAKI TATAKI selections complemented by our signature teriyaki sauce gently seared beef or tuna in a citrus based ponzu sauce •••••••• Japanese Restaurant with scallions and hot sauce 13 GRILLED CLASSIC BONELESS RIB-EYE 19 SPRING ROLLS CHARBROILED CHICKEN BREAST 15 crispy mixed vegetable spring rolls 6 FLAME-GRILLED LEAN PORK TENDERLOIN 15 EDAMAME SAVORY FRESH SALMON FILET 18 lightly salted boiled green soybeans 5 GRILLED JUMBO SHRIMP SKEWERS 17 AGEDASHI TOFU fried silken firm tofu with shaved bonito and scallions 8 TEMPURA YAKITORI crispy, lightly battered,