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Japan Food In Japan!

Japan Food In Japan!

As close as it can get, here's my Japanese finds in Japan itself!
Justin Teo
Justin Teo
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You can't miss this as they're all over Tokyo and other parts of Japan. And I didnt expect a large chain such as this to serve good takoyaki. Just like most takoyaki, it came with very hot fillings (be careful), but this has a crisper shell.
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The most basic version with chunks of octopus costs only ¥580 for eight of these balls that came with the classic toppings of takoyaki sauce, mayonnaise, and dried bonito flakes. But I opted for the "pizza" version that came with nachos cheese, fried potato cubes and ham for an additional ¥100.
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They're no table seats though, just some high chairs and a counter top for you to quickly eat and go. If only Singapore has a chain that serves good takoyaki like these.

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It's in a quaint little house by Lake Kawaguchiko overlooking Mount Fuji, and they serve some pretty good breads. I could sit here for an hour, or more if only the sun didnt set that early during late autumn.

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Portion for two pax pictured). Deluxe, full course presentations are from ¥5,800 for a four course luncheon, while lavish multi-course luncheons or dinners are at ¥28,000, centered around a 120 gram Japanese sirloin steak or an 80 gram Japanese filet steak. This is the more lavish option, and came with this as an appetizer to begin the meal.
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This appetizer is a lovely marriage of Japanese cuisine with Western culture. You have a Japanese core of tuna and crab sashimi, but this also contains Western elements such as caviar and a sous vide quail egg yolk encased in a green shell.
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And this Japanese-Western integration is a common theme running through the entire hotel. This could be traced back when Imperial Hotel were first established in 1890 at the direction of the imperial palace. Foreign visitors arriving in the alien capital of Japan were received at the newly opened hotel with what was surely a reassuring array of familiar western facilities and services; yet to their wonder and delight, it was a reception extended and expressed in the classical format of traditional Japanese hospitality. From its very first days, and as a matter of national prestige, The Imperial set the stage for the introduction into Japan of the latest in foreign technologies, culture and traditions of hospitality.
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[Tasting]

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This looks like yakitori, but it isn't. Yakitori is grilled chicken parts, but what they serve here are mainly grilled innards of a cow.
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As an example, we had the Teppo, which is the rectum (see last photo). The menu also includes heart, tongue, liver, diaphragm, temple, gullet, colon, spleen, stomach, womb, intestines, throat, and brain.
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Those charcoal grills on the meats (no, innards) were heavenly. Every diner stand around small tables or by the chef's counter, and skewers were served as soon as they're grilled, whichever is ready first. The skewers arrived randomly, so after a while it got so messy and we had no idea which part of the cow we were eating 😂
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But this turned out to be one of my best meals in Tokyo, and it's my third favorite restaurant. The izakaya culture here is very strong, very local.

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Portion for two pax pictured). Breathtaking. That's our meal for two at Kamon, Imperial Hotel's Teppanyaki restaurant located on their top floor.
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It's one thing to have this thick slab of beautifully marbled A5 wagyu placed in front of you, and another to see it sizzle under the hands of their experienced teppanyaki chefs. And even though you wish the theatre of teppanyaki could last forever, this wagyu steak was ready for us to eat it three ways (more about this in another post).
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Kamon’s menu spotlights premier wagyu beef, and they have a in house butchery which has an eye for picking the best wagyu around Japan. They won't always pick Kobe or Matsusaka wagyu, sometimes they'll have wagyu from other major producers, but only if they turn out better than the Kobe or Matsusaka. They also feature numerous fresh seafoods from Japan and nearby oceans.
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Kamon offers opulent table d’hote and a la carte choices, and entrees such as Kobe beef loin, premium Japanese sirloin, Japanese filet steak, U. S. rib roast and U. S. steaks, fresh Japanese abalone, fresh spiny rock lobster and king crab. Deluxe, full course presentations are from ¥5,800 for a four course luncheon, to lavish multi-course luncheons or dinners at ¥28,000, centered around a 120 gram Japanese sirloin steak or an 80 gram Japanese filet steak.
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[Tasting]

I'll be posting my favourite meals during my trip to Japan, starting with my 4th favourite meal which is this ramen conveniently located at Shinjuku station at Tokyo.
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I chose shio to go with this ramen as I trust shio to alter the taste of the clear broth the least. This is so that I can better taste the clear broth which is so light, refreshing, and fragrant. It is a combination of chicken and dashi, lifted with fragrance and light zest from yuzu. The ramen also came with half a nitamago, mizuna, menma, and nori, but special mention to the chashu which had a nice torched exterior, so that was some tender meat that came with a nice burnt scent.
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I was trying to make a return visit, as I've received more recommendations from all of them who told me that the spicy version of this was good (as it tasted like a "refined version of tom yam"), while some told me that the tsukemen here is better than both the yuzu shio and the spicy yuzu shio.

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Keeping ourselves warm during the start of winter. It's 0 to 10 degrees here at Kawaguchiko, one of the Fuji Five Lakes that is right next to Mount Fuji.

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I was at Kamamoto and was told raw horse meat (called basashi, or sakura niku) is the specialty of the region. I've tried it and felt it tastes very similar to raw beef. It's eaten with grated ginger, or shoyu, so that gives the mellow meat a bit more flavour.
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I love chicken sashimi (torisashi) more. It's smooth, firm, yet it could be cut through with the teeth very easily. I'll definitely order chicken sashimi if I see it again on a reputable Jap restaurant menu.
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Caution: Only very few chicken meat can be eaten raw. Those from our markets and supermarkets must be cooked!

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Yuki is the sister restaurant of the two Michelin-starred Ajikitcho in Osaka, coming from the descendants Teiichi Yuki. I've tried both Ajikitcho and Yuki, and honestly I think they're on par, but Yuki is cheaper.
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Pictured is the teapot filled with wholesome ingredients, including Spanish mackerel, wheat gluten, mustard lotus root and mangaji peppers.
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[Invited Tasting]

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What did they do to make even a simple rice so tasty?
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The last course just before dessert was this rice that was served in a large pot that was sealed when it was served. The waitress opened the pot and the fragrance due to the combination of vegetables filled the air.
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Taste wise, it’s reminiscent of the Singapore Hokkien “giam peng” due to the vegetables used, except with a strong taste of ginger. Definitely tasty, yet healthy.
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[Invited Tasting]

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I've been recommending people to this restaurant, at 9000JPY/S$110 per pax for an 8 course meal, it isn't exactly very affordable but it's definitely great value for this 3-Michelin star restaurant where food, service and presentation were all excellent. Just look at how intricate this dessert this, which was definitely very yummy.

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I'm a fan of Hakata ramen, so I'll not miss the chance to get it from Kyushu where it all came from. This ramen at the airport came with a nice succulent piece of crispy pork cutlet. The cutlet is good but the noodles and broth could be better. Nevertheless, it's a good ramen fix just before flying off!

I started my IG @i_post_for_love with a passion for writing honest independent reviews. It still is.

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