Guide Kotaro 7 (Japanese Edition)

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Hakkoku is as nondescript as it gets; after all, with just six seats, the room's only main feature is the wooden sushi bar itself.


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Chef Hiroyuki Sato stands on the opposing side, slicing away raw fish with fastidious care. The omakase consists of 30 individual pieces of sushi—nigiri and maki only—and each is a self-contained masterpiece. The opening salvo, a nori roll filled with finely chopped tuna, is the solitary string note that launches a grand concierto. Few reasons compel us to make the minute trek outside of central Tokyo to downtown Minami-senju, but Obana, established in the Meiji Era and revered as one of the area's best unagi restaurants for hundreds of years, is one of them. Here, Chef Tadashi Hosokawa uses percent freshly milled buckwheat flour to make his legendary noodles.

The texture is delightful, featuring a heft and pleasant chewiness that wheat-flour noodles lack.

Fighters' Kotaro Kiyomiya named to Samurai Japan squad for Mexico friendlies

If you're here at the height of summer, go for the soba with pureed okra in a chilled dashi broth. He knows his sake well, and his sushi, made with lightly seasoned rice that's never too salty or vinegary, is always on point. Ode is gray, industrial, and concrete. The coldness belies the warmth that emanates from chef Yusuke Namai and his open kitchen.

Yasuke positions his concept as an "ode to you," and yes, the service here is delicate and exceptional. But don't let the stark surroundings fool you—this place is first and foremost an homage to French cuisine. The food is whimsical yet unwavering, and the wow-factor increases as the night wears on. Walk under a triptych of noren banners to arrive in Udon Maruka, a noodle heaven with a small kitchen bordered by a bar that seats about 12 diners.

But the restaurant is a well-oiled machine, and deep umami aromas leave little doubt as to why fans are willing to wait in minute queues just to get their hands on a bowl. If you're visiting Japan and only have one day for a casual lunch, come here—and come hungry. This is the platonic ideal of the thick noodle, with an awe-inspiring kakejiru , or dashi broth. Assemble with chopped scallions and the house speciality: chikuwa-ten , a lightly fried fish sausage. With a wait between 30 minutes and two hours, you earn your noodles at Tokyo's foremost ramen shop, Fu-unji.

Here, a creamy chicken soup is blended with fish powder to make a gravy-like dipping sauce for your noodles. It's a flavor that barely exists outside of Japan. With a worn wooden counter and handful of small tables, this charming, old-school watering hole invites a crowd as eclectic as the music, which swings from '90s hip-hop to J-pop and, on occasion, heavy metal. Diners gravitate here for chef Masato Takano's satisfying seafood dishes and extensive, ever-changing list of sake.

Come here to drink a little too much and laugh a little too loud. You never know what eclectic ingredients you might see scattered around this cozy ramen shop, which caters to a host of businessmen-regulars who often spend their whole lunch breaks waiting for noodles in the admittedly lengthy line. Charcoal-grilled porchetta served in meaty slabs is the chef's speciality, but the roasted duck breast, rubbed with a mix of sansho pepper, charred onion, and fennel powder, is the runaway star. Pastas and natural wines round out the menu, and since portions are meant for sharing, you'll want to come here with friends.

Chef Mikio Takaishi's unique spin on the multicourse kaiseki feast will surprise you. The specialty at Ichigo is oden, a humble stew of simmered seafood and vegetables that's more frequently associated with casual izakaya pubs and convenience stores. The key is the dashi broth, which gets its oomph from freshly shaved bonito flakes. Choose from the ingredients listed on the hand-written menu—the airy hanpen fish cakes, daikon radish, and ebi-imo taro root are our favorites. The creamy sesame tofu, grilled tableside over charcoal embers, is a special treat.

With a red-and-silver interior and only four bar stools at a counter, this tiny burger joint is as pared-down as its menu, which features sets of percent filler-free wagyu burgers in three patty sizes single, double, or triple with fries and a drink. Chef Junichi Onuki is the opposite of the strict sushi-chef stereotype portrayed in movies like Jiro Dreams of Sushi.

On the ground floor of the Hotel S in Roppongi, the space is warm and glowing with seven counter seats and two tables. Seafood is his wheelhouse, and his product-driven and cleverly technical dishes are meant for serious foodies. The space is tight, with 12 seats at an L-shaped counter and a couple of narrow tables.

Kotaro makes curry - Gakuen Babysitters - 学園ベビーシッターズ

You'll need a reservation and once seated, do as the locals and order a bottle of Kirin and sip your beer as you watch the chefs masterfully prepare your meal. Pioneering pizzaiolo Susumu Kakinuma learned the art of pizza-making in Naples and has spent more than 20 years of his life perfecting these pies. Prices net to all. Most books shipped within 24 hours; Deferred billing to institutions.

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Save for Later. About this Item Limited Editions, - This is a complete limited edition set of "Masterpieces of Japanese Photography" published by Kokusho Kankokai, Tokyo during the years - Each volume is a faithful reproduction that is housed in a cardboard box and includes a leaflet with English and Japanese text by Izawa Kotaro and Kaneko Ryuichi providing scholarly background information on the book. World's End Harem Vol. Be the first to write a review.

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