Chuo-ku Tourism Association correspondent blog

Wakamatsuya at Tsukiji 6-chome.

It was built in the early Showa era after the Great Kanto Earthquake. The designation of important buildings is refused.

Here, a special exhibition of the popular corner "Paper Tribe", which is serialized in "Monthly Sotokoto", has begun.　Open from 11:00 to 19:00 every day until November 7 (Sat), and the last day until 16:00.

　Looking at the inside from the outside, you can see that

　A gentle sister will welcome you.

　A number of wonderful works are on display.

　In the evening, the warm feeling seems to heal your heart.

　The work becomes brighter at night.

　My neighbor was absorbed in cutting-outs.

　There is an experience corner. Let's try the work shown below. Participation fee 300 yen.

　Introducing restaurants that are open on Sunday from Tsukiji 6-chome to St. Luke's Tower. As of November 1.

"Sushi Dai" in front of Wakamatsuya, "Tentake" in Harumi-dori St., and on the 1st and 2nd floors of St. Luke's Tower, Tonkatsu Wako, Exelsior Cafe, MacDonald, and Hotel New Hankyu have opened Japanese cuisine Akashi.

　　Silver

 

 

 

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From amazake Yokocho, which requires "Yanagiya", one of the famous "Taiyaki Osanya" in Tokyo, opposite the Royal Park Hotel, on Suitengu Street (Ningyomachi Street), which leads to Suitengu Shrine, a new kind of sea bream yaki restaurant "Genso White Taiyaki Ochoya" was open.

 

The menu is not "white tayaki", but there is also "color tayaki" that matches the 'an' inside. In addition to the standard menu, two new autumn menus, "Mitarashian" and "Sweet potato ann", were joined! Also, although it is not on the menu, there was also "Matcha An"! !

I took a picture of the place where it was baked. To borrow the words of people who are familiar with sea bream-yaki ... It is a so-called "culture" sea bream-kun, a type that bakes multiple animals at once.

By the way, what is baked in one shape is called "natural products", "one-yaki", and "one-yaki".

I purchased "Black An", "Matcha An", "Mitarashian", and "Sweet Potato An". "Black bean" and "Matcha bean paste" wanted to taste freshly baked, so I had them wrapped in paper one by one and had them immediately.

The photo shows "Mitarashian" and "Sweet potato ann".

Photo left: "Mitarashian," right: This is the cross section of "Sweet Potato An".

The reason for the white skin is that it uses tapioca powder instead of normal flour.

Therefore, the outer part is like a light wafer, and the inside is moist like a rice cake.

"Matcha bean paste" was a mixture of green tea paste and red bean paste.

"Mitarashian" is a combination of a major late white bean paste, and "Sweet potato ann" is also a mixture of white bean and sweet potato paste.

There was 'an' up to the tail, all of which were more delicious than I had imagined (rude).

If you are looking at the website, there are several types of "I want to cool down" ... ... Oh, if you say that Nihonbashi Suitengu store was also beside the entrance ... ... ... ... ...? ？ ？

HP of "White Taiyaki Ochoya": http://www.onagaya.com/soon/index.html

 

 

 

Speaking of beef, "Okahan Honten" (Ginza 7-6-16 Ginza Kanada Naka Building 8F).

It is a long-established store of Matsuzaka beef.

It is different from cows that have been grazed in Matsuzaka for a week.

Introductory edition, lunch is recommended.  In particular, the thin-baked lunch is Michelin.

The menu has been renewed since August, and the value has increased even more.

Please enjoy it.

By the way, Mr. Okahan seems to be a sister store of the restaurant "Kanada Naka".

 

 

 

 There are a number of shops lined up on the street leading from Ningyocho amazake Yokocho to the south, but this summer a new line shop joined us.

It is a pits area & bar produced by SALVATORE CUOMO (Salvatore Kuomo), famous for Naples Pizza (Note: not pizza = pizza).

He said he was having a lunch buffet, so he went immediately.

 

Lunch is from 11:30 to 16:00 (L.O) on Saturdays, Sundays, and holidays, and from 11:30 to 15:30 (L.O) on weekdays.
I arrived 15 minutes before OPEN, so I thought, "I wonder if I'm going to go around a little for the Chuo-ku Tourism Association Blog somewhere and search for some information ..." When I looked at the shop ... 7-8 people were sitting on a chair prepared in front of the shop and waiting for the opening ...
I also decided to wait in line at the end. At 11:30, I was guided to the seat in order with "Bonjorno". The dishes on this day are ...

Several kinds of cut vegetables such as fresh leaves and onion, toppings such as tuna, corn, seagrass, bacon vitz, and 3 kinds of dressing.

Appetizer ... friter with herbs: Zeppole, fried cartilage, bread, etc.

Pasta is salmon and basil (?) There are four types of cream sauce pasta, tomato sauce-based pasta, mushroom risotto over the top of the mushroom risotto, and cold mizuna Ario Orio pasta. Pizza is an eternal standard: Margherita, Mr. Salvatore spread: Shirasu, potato & ham & corn, olive & basil marinara (?) There are four types of Pescatore Bianco with plenty of seafood and mozzarella on the way.

Pitapan-style made with leaf lettuce & pro shoot (ham) between pizza fabrics ... Carzone (?) I went out.

Bravo！

  Desserts include baked cheesecake, biscotti, chiffon cake con panna (with fresh cream), yogurt bruberry and mango sauce with banana, and muscat jelly. The cold drinks were coffee, black tea, orange, pink grapefruit juice, muscat & mint tea, peach tea, and the warm ones were coffee and black tea.　

  The price is ¥ 1000 (including tax) for the drink bar on weekdays (plus ¥ 200), and ¥ 1480 (including tax) including the drink bar on weekends and holidays, free of charge.

Store name As you can see with BAR, besides lunch, pizza and pasta, as well as antipast, charcoal grilled and skewers, are recommended menus! ! And in the store, VINO (the wine bottle was turned into a wall!) And sake was also available (and the price was reasonable).

 

SALVATORE CUOMO & BAR Ningyocho: http://www.salvatore.jp/restaurant/ningyocho.html

 

 

Retired from the company, visited famous places and historic sites in Chuo-ku, and sketched.

Also, once a month we play golf and eat with friends from college.

I'm spending every day. The other day I was able to eat in a very good place.

So it may be a chot promotion, but I would like to introduce the restaurant.

I'll do it. It may be a woman.

 

The name of the restaurant is "Milanocchina".

The meal is Italian, but raw vegetables are also delicious at a restaurant certified by vegetable sommelier.

That's right. Of course, we also have pasta and wine. I made a reservation for Friday night

I think it's good. I had a meal on Friday night during this time, but the shop was

It was full.

 

The location is behind the Akita Bank (Showa-dori and Kajibashi-dori) above Takaracho Station on the Toei Subway.

Holidays are Sunday and public holidays. TEL： ３５６３－３３０１

The photos of the shop were taken at night and are not very clear, but I put them on it.

 

 

 

 

　Who was the first person to make buns in Japan?

 

I was fascinated by the "Noren" of the Shiose Sohonke's next to the St. Luke's Tower in Akashicho and entered the shop.

　　Oh!　The letters of Imperial Household Agency's purveyors are shining.

　It's the origin.

　It is a "gold signboard" handwritten by the general of the time, Yoshimasa Ashikaga.

　"Shihose Manju" which is famous, sold and sold

　There are also fresh sweets, yokan, etc.

　This bun is said to have been eaten by Ieyasu Tokugawa.　Good luck and longevity.

　You can also eat on the second floor.

　The price of the drink seems quite cheap.

　It is a shop where you can easily enter when resting for a walk.