Chuo-ku Tourism Association correspondent blog

At the end of the year when I'm busy, I'm worried about choosing New Year's cards.

My recommendation is in the middle of the chrysanthemum of Irifune Aoyagi.

Chrysanthemum-shaped design makes you feel dignified, and the fact that it lasts for a long time is also useful for New Year's greetings.

And no matter what you say, Anko. It's really delicious because it's just carefully selected ingredients.

 

My husband's father's favorite dish is in the middle, so I've tried a lot of reputable middle so far, but after knowing the chrysanthemum, I always have this souvenir without hesitation. As many fathers in their 80s flatten by themselves, I think you can understand the taste.

 

Irifune Aoyagi is a long-established store that celebrates its 120th anniversary next year. In the middle of chrysanthemums, it is a signboard product from the time of its founding, but in addition, there are various assortments such as seasonal Japanese sweets, Daifuku, yokan, castella, and rice crackers.

 

The household miniature shrine, pole watches, and old signboards in the store have a look.

By the way, it seems that this shop was the first selling "Morinaga Caramel" in Japan.

　Address: 1-2-8 Irifune, Chuo-ku, Japan Phone: (03) 3551-0146　

After the Christmas cake, Japanese sweets after all. Everyone, please try it.

 

 

On the birthday of June this year, the longing shop I wanted to visit before.
We had you celebrate with Maxim de Paris' birthday plan.

When I went to Paris on my honeymoon, I went by.
I was thrilled because I thought, "I want to go someday!"

The birthday plan comes with a heart-shaped milfeuille and is 20,000 yen per person.
But it was a very rewarding dinner.

Maxim in Ginza is located in the basement of Sony Building.
The view is not good like a restaurant in Armani or Bulgarian, but it's not good.
The unique high-quality atmosphere of the basement is wonderful.
If there were no customers, I seemed to have the illusion of being in Paris.

　

Glass champagne for toasting (which is included in the course) comes out.
The first amusement boosch. It was a mousse of shellfish or fish.
　

　 

Assorted the hors d'oeuvres
Tarava crab salad Paris style, Omar shrimp medaiyoung choleil sauce,
Scallops jelly-like smoked salmon Charlo

The seasonal potage is Bissisowards

　

I had champagne up to this point.
Borange Special Cuvée, it was a delicious white champagne.

Tongue flat brazeal veil sauce

Brese was boiled with a lid, and the flavor of this burnt butter was a great horse.
And I wanted to drink this for a long time.
Longing Colton Charlemagne glass wine
It's just called Bourgogne 2 Daihaku wine.
The soft texture like a bekko candy and the sweetness of the barrel are exquisite.

　

The main one was a lamb and a Japanese beef, so I had two choices.
With Japanese beef fillet steak masterd sauce potato maxime
The right was chosen by the master
Lamb spine poire foregras, Edward 7 with truffle

 　

Order red wine according to the main. Bordeaux red wine is perfect with meat.

And the cake has come! I have a square millefeuille.
It seems that heart-shaped milfeuille can only be eaten at this restaurant.

　

I also had a picture taken (*^^*)

However, because the atmosphere was atmosphere, it's hard to flash every time you cook.
I'm sorry that the picture of the food is not clear because I was frank (>_<)

Today's dessert with cut milfeuille.
Petitole is also cute, but I couldn't eat it, so I took it out.
The cake is also 2/3 takeout (^^;

　 

A long-awaited Maxim's dish and a long-awaited Colton Charlemagne wine.
My body and mind were drunk (laughs) It was a dreamy 2 hours ~ (* ^^ *)

I also took a picture of the label of the wine I drank to post it on the wine website.
Sommelier is also a very nice and fun person
I would like to talk about wine and sommelier knife.
The staff members were only friendly.

This time, I would like to visit you at lunch (*^^*)

The homepage of Maxim de Bali

 

 

　The New Year is approaching, and everyone will be preparing Osechi dishes.

Please purchase delicious, safe and secure ingredients at Tsukiji Market.　Yeah,

Today, December 24th, we walked around the Tsukiji Outer Market around 8:30 at the end of the year.

　I think it's vacant early in the morning.

　Enter a little and turn left, and at the store of "Aji no Hamatoshi".　In Tsukiji, you can see foreigners walking while eating skewers.　The photo below shows "Morokoshi-Yo", which won the Japan Fisheries Association Chairman's Award. The skewers of "Tsukiji Shumai", which was processed with squid, seemed to be delicious.

　Kibun's store is busy with the display of year-end products.　Red and white curtains make you feel like New Year's mood.

There are two types of skewers here: "Echizen fried" fried type and Isobe style, but today it is

It's all the ingredients of Osechi.

　Mr. Kibun passed in front of Kochi Market, and at the end, was also interviewed on TV.

It's "Tsukijiyamacho" of egg-yaki.　I've been eating before the TV broadcast. Echen!

　A hot "Kushidama".　Moderate sweetness.　I can't express it in a sentence.　By all means, try it!

　From Mr. Yamacho, head toward Namiki Shrine and turn left at the corner.　

This is also "Le Unagi" aired on TV. Whether it's French Le Mann, it's a stylish store name.

"Kurikara" of eel using blue eel. Kurikara is said to be a dragon entangled with a sword that Fudo Myo has on his right hand.

　I'm quite familiar with your husband.　Of course, I have a meal three times at this shop.

　Unagi rolled sushi, eel rice balls. I recommend it.　In the back, you can also enjoy proper eel bowls. 

 　When you are busy, when sushi restaurants are crowded, when you are busy, or when you are not.

It is one of the recommendations of Tsukiji's skewers and silverware. Click here for a recommended report on ingredients.

Please come by all means. http://www.chuo-kanko.or.jp/blog/2009/09/post-153.html

 

 

 

　The symbol image of Hanatsubaki Street in Ginza 7-chome, "What is a girl with camellia?"

A little further away from the statue is the "Taste China Hagoromo Ginza Main Store".

 

　Today, I came here because I wanted to eat delicious Chinese food.　Well, let's go in.　

 

　This is my first time in this shop, so I ordered a variety of lost phrases, today's lunch, and "Marbonus".

The lunch set comes with vermicelli salad, Chinese vegetables, pickles, Chinese soup and rice.

It was said that the replacement of rice was free.　

In the store, when we hear customers of families and friends order, we hear that they are ordering.

Orders such as green onions, tantan noodles, and hagoromo noodles (five vegetables and soy sauce flavored noodles) are available.

I heard you.　I'll try it next time.　

The jasmine tea after the meal was fragrant and delicious.

Regular holidays are Sunday and public holidays.　The URL is http://www.8560.co.jp/lunch.htm

 

 

TBS drama "Newcomer" aired this year in 2010.

In Ningyocho during the broadcast period, there were more people than usual!

amazake Yokocho, where line shops are lined up, I went out for the first time in a long time.

It is "Sokaya" who appeared in "Newcomer First Episode: Amakara".

I went out in the evening.

On this day, many customers came in the store and in the store.

The owner usually makes hand-baked rice crackers at the store.

"Osenbei" was hidden by the previous teacher Mikisuke Katsura in a safe so that his disciples could not eat it.

The 17th Kansaburo Nakamura said, "Don't, impatient." Do it, burn it. "Kogashi", which is loved, is particularly famous.

Every year, "Osenbei is a Sokaya-san! "I purchased it for my father of my parents' home.

On this day, "Okoge" was left in two bags ... It was a dangerous place ...

This is the information I heard from the master of "Sokaya"!

TBS drama "Newcomer" will be rebroadcast from 14:00 on December 28 (Tuesday)! !

If you want to see it again or miss it, don't forget it.

For detailed schedule, please see the TBS "Newcomers" website.

http://www.tbs.co.jp/shinzanmono/news/

 

 

 

It is a specialty store of Inaba udon with its head office in Akita Prefecture.
It has a history of 150 years since it was founded by the Satake Domain.

I don't remember one day when I ate the fine noodles of Inaba udon for the first time.
Actually, I like thin noodles rather than thick noodles, and I love Inaniwa udon (* ^^ *)

I happened to find a specialty store in Inaba udon in Ginza on the net and went there immediately.

It seems that the shop in Ginza 6-chome is the first directly managed store in the Tokyo metropolitan area.
The exterior and interior are very atmosphere.

I went to lunchtime for lunch.

I like hot udon, but it's really too hot on this day.
I chose Nitami Seiro (lunch time 1100 yen).

　

You can eat it with soy sauce soup and sesame miso soup.
Both are delicious, and when eaten with soy sauce, I want to eat with sesame miso.
When I eat it with sesame miso, I want to eat it with soy sauce (laughs).

It's also nice to have Akitakomachi bamboo shoot rice (* ^^ *)

This is Nameko Grated Udon. It tastes soy sauce.

　

There were a lot of dried ladies to take home next to the counter.
I bought one Inaniwa dried ladle as a souvenir for homecoming.

　  

There are many locally brewed sake and regional cuisine in Akita, so it would be nice to go at night!

You can order it at the online shop~ (*^^*)

Inaniwa dried ton Yosuke Sato