Chuo-ku Tourism Association correspondent blog

"Tonkatsu" is the one that "Katsuretsu", which entered from U.K. in the Meiji era, has evolved its own uniquely in Japan, and it is said that the brick restaurant in Ginza made "Pork cutlet" in 1899. It has been. "Pork cutlet" tends to be shunned by dieting or those who are worried about calories, but it is rich in vitamin B1 and is nearly 10 times that of beef, and is said to be effective in recovering from fatigue. If so, after the intense summer like this year, the perfect food for this time when you are tired! See you.

And today, to a friend who worked long at Tsukiji and his recommended "Katsuhira".
"Katsuhira" was founded in 1963 and is currently the second generation. It is also famous as a favorite shop by Shotaro Ikenami, a writer who was known as a food outlet.

  　

Even after 13:00, avoiding congestion, there are still people who are lined up. At the counter where I was guided, I recommended "loas cutlet rice" (1,100 yen) and my friend "fin shrimp rice" (1,450 yen).
The roast cutout that appears in front of you is an overwhelming volume that just protrudes out of the plate. For the first time guests, advice from your husband. "First of all, don't put anything in the middle. The right side is a large toro, and the left side is a middle toro (difference in fat), so it is recommended to compare with the left and right with salt, soy sauce, and sauce." "Of course, there is also the temperature and the physical condition of the customer on that day, so please feel free to say.

"For the first time", as advised, first from the middle piece, "I will have you" without putting anything. The thick clothing is also crisp and light, and the taste of the juicy meat brought out by frying spreads in your mouth. Next is the middle toro on the left and the large toro on the right with salt. I knew that the taste was different depending on the part, but it was my first experience that the taste was different depending on the place even in the same part.
The fins of my friend next door also said, "I received it." This is also a completely different taste from the loin, but the fins with a rough impression generally have a moist texture. According to the husband's story, "The fat between the fins slowly melts out by frying." What is Napolitan sitting next to a large amount of shredded cabbage of the garnish! I miss you! This price is conscientious with rice cooked in a kettle and miso soup with a solid soup stock.

There are customers one after another while I'm crazy. A young person hung at the next counter asked me, "When is it okay?" And heard a little good conversation saying, "Do you remember, I'm happy." It's not just the reason for prosperity. It often appears in Shotaro Ikenami's "Ginza Diary", but he visited for the first time in a long time after discharge and said, "I'm afraid to put it in my mouth." "It's good" makes you feel nostalgic for the writer who liked eating anyway. It is a shop where the casual attention and care of the husband and the gentle atmosphere of the family are drifting to every corner of the shop, and you will want to bother you.

Katsuhei Tsukiji: 6-12-10, Tsuiji TEL3542-1537

Business hours 11: 30-14: 30, 17: 00-21: 00 (Sunday holiday, 2nd Saturday holiday)

 

 

In October, theater was performed by Sawagataya Ichimon Somon, led by Kamejiro, whose fourth generation Sarunosuke was announced. Go to the night section to see the topical kyogen "Tosei-ryu Oguri Judge", where Kamejiro plays the three roles for the first time.
　

Judge Oguri has various scripts since Chikamatsu, but this is a compilation of those "Oguri Mono" by Sarunosuke in 1983 (1983), and is also different from Super Kabuki's "Oguri".

Arama's "go board ride", "rock down rocky place", "Tenma's two-seater ride", etc., and there is a lot of Keren taste, and there is an early change, so much struggle more than Kame Jiro-san. Applauses occur every time a piece and a judge change quickly. Shido works with Hashikura, a profitable role, with a full service spirit, and invites the audience to laugh.

Shozaburo, who has come out completely, closes the stage.

In the afternoon, Ainosuke, Ukon, and Shido's “Yoshiken Period”, “Kyoto Doll”, and “Edokko Prosperity Record”.

For inquiries, please contact Ticket Hon Shochiku TEL0570-000-489 (10: 00-18: 00)

Although not in Chuo-ku, the National Theater plans a series of Kabuki performances on the 45th anniversary of the opening. This month's first installment is Makoto's “Opening Surprising Revenge Tan”, which has been performed since late Tokugawa shogunate, featuring both air rides by Kikugoro and Kikunosuke. This is also recommended for Kabuki fans.

"Sky ride" is interesting for both theaters, isn't it?

 

 

"Shan", "The Shan", "Konichiba", "Kazemakase", "Unbore" ... What is this? "Uogashi Meicha", known for its naming and stylish package design, is a long-established tea that celebrates its 80th anniversary this year in 1931. Today, I came to the "hand-to-footing tea making classroom" held at Tsukiji new store, Chanomin Club of this Uogashi famous tea.

It seems that it was previously implemented at the Tsukiji Main Store Building, and it is the first time that it has been implemented at a new store since this month. There were 7 participants today. The "class" progresses at a good tempo with a light talk by a slightly mullet instructor. After the instructor's demonstration, all the students are practicing. Put it as explained (I intend) and exchange one bowl with the neighbors. "Well! It's sweeter to put in the next one!" "Why?"

2 It seems that it took too much time to put the roast. Let's give you special tips on how to make the green tea that I learned today.

①The amount of tea is 5g at a time, the amount of X. Hojicha is doubled, and brown rice tea is 7g. It is stored in the refrigerator.

②Let's take care of it. Use freshly boiled water. An electric pot that has been kept warm for a long time is a source of failure.

③The tea bowl is white (to see the color of tea)

④How to pour, put the hot water that has been boiled once in a cold water or bowl, transfer the hot water to a teapot and immediately turn it into a bowl. 2 For roasting, tap the oshiri of the teapot, flatten the tea leaves, and pour evenly. Up to the last drop. (It is X to shake the teapot.) At first, it tastes with a second roast.

This is a delicious tea of "Kiiro Kiniro"!

I have a teapot and tea used as a souvenir, and this is a membership fee of 1,000 yenya. On the way back with the participants, I stopped by the tea club on the 2nd floor and reviewed again. Today's tea included seasonal “Kaze makase”, and sweets included Kawai Dorayaki and chestnuts from Kiya (Itabashi).

The “Tea Making Class” is held twice on Saturday, October 15th and 29th, at 13:00 and 14:00. November is scheduled for the 5th, 12th and 26th, but the time is undecided so far. For inquiries, please contact us. 3552-6511 (weekdays 9: 00-17: 00) Until classroom staff