Skip to main content

Oh Tokyo!

Rule of thumb: when in Rome, New York, or Tokyo, do as the locals do. Or, more specifically, eat where they eat! This simple approach has saved me many many francs, lire, euros, dollars, yen...and has allowed me to experience gastronomic adventures unavailable to tourists on the beaten trap, er track. Hee.

I've been in Tokyo almost every year for the last half-decade, and the Japanese capital is no exception to my very handy rule. Granted, eating like a local may mean grabbing a bento from the nearest Maruetsu or slurping down piping hot soba/udon from one of those "espresso" (read: standing room only) noodle shops that sell tickets from vending machines, but hey, if it's good for the がちょう, it's good for the gaijin!

Some of the most spectacular (non-fast food/carry-out) meals I've had have been with locals/semi-locals: early morning chirashizushi at Tsukiji; overflowing sake, Kirin, yakitori, and all sorts of delectable delights at rowdy izakayas; and yummy teishokus in the most unlikely places that, for the life of me, I can never find my way back to (this is why having local friends is useful!). I don't have too many photos of my earlier eatscapades, but here are a few from the last trip (minus the Maruetsu bentos, which aren't half bad at all...):





Comments

ignatysuhlig said…
Top 10 Best Titanium Eyeglass Frames - TITONIA ART
Best titanium eyeglass frames on trekz titanium headphones sale today · Top 10 best titanium frames titanium eyeglass titanium pickaxe terraria frames on sale today · Top 10 best titanium eyeglass frames on sale titanium earrings today · Top babyliss pro nano titanium straightener 10 best titanium eyeglass frames on sale today · Top 10 best titanium

Popular posts from this blog

Abra Home Cooking: Dinaldalem and Kinamatisan

Monday, a Firm "eating" with my partners, Japanese-til-you're-stuffed. Tuesday, Burgoo appetizers with clients, a Japanese-Filipino fusion late lunch/early dinner, loads of pizza and pansit palabok by the poolside near midnight. Wednesday, Chinese take-out for lunch, and a Chinese home-cooked dinner with the Board. Thursday, modern Filipino at Mesa. Today, Friday, yet another Firm lunch at Zong. There really can be too much of a good thing. It's times like these when I long for my grandmother's home cooking; for the fond and familiar comforts of my childhood - the real simple stuff that only my Lola can seem to whip up. Unfortunately, my grandmother's kitchen is almost 500 kilometers away at the moment, and I have to rely on memory and trial-and-error to approximate her cooking. After an unsuccessful call for assistance to my cousin (grandma was probably still asleep) and a little research on the net, I made a quick trip to Farmer's for some liver ...

Fish Be With You 2 - Tagalog istek (isdang steak)

Anything beef can do, fish can do better. Well, not really. But this is a fishy alternative to Tagalog bistek , and prepared in almost exactly the same manner. Marinate some blue marlin steaks in soy sauce, kalamansi , and freshly ground pepper. Slice up some onion rings, fry in oil and set aside. Heat up some butter in the same pan, introduce the fish steaks sans the marinade, and cook until done. Remove the steaks from the fire, and return the marinade into the pan, cooking until slightly thickened. Pour the resulting sauce over the fish, and top with the onion rings. Move over bistek, istek has arrived.

Fish Be With You 3 - Cream Dory in Garlic Tomato Salsa

Cream dory ( Pangasius ) has quickly become a favorite ingredient of mine - I first discovered it a few years ago in the now-defunct Makro, and it has since lent itself well to a variety of recipes, from fish and chips to Hap Chan-style steamed fish in garlic sauce. I whip this quick dish up when I have a hankering for something kinamatisan : season cream dory fillets with salt and pepper; steam until cooked (10 minutes or less). In a frying pan, saute garlic, onions, and lots of tomatoes. Season well, and spoon over the steamed fillets.