Chuo-ku Tourism Association correspondent blog

　"Ikeda" is located along a road about 20m north of Higashi-Ginza Station, 77 Bank.

Since it has been in business for 40 years, I have been working hard with delicious appetizers and conscientious prices for a long time.

 The interior of the store is clean and has a long-established Kappo cuisine atmosphere.　From time to time, we have been cooperating in saving electricity.

 

　2 cups of welcome drink Ebisu beer and sake "Shinsei" with cold x 270 = 540 yen

"I'm glad that sake overflows with a glass and spills it on the saucer."

I guess it was 230 yen for fried egg and 630 yen for shirako ponzu. 1,440 yen including tax.

Women give me sake neatly, and Ita-san cooks delicious dishes silently.

I felt very sorry.　It's going to be a store that I don't want to teach.

 

The exact address is 4-14-8 Ginza, Chuo-ku, telephone 3543-3077.

 

 

 

 

　Tsukiji Tama Sushi is a long-established store in Tsukiji, founded for 86 years.

The first floor is a counter and table, the second floor is a tatami room that can be used for banquets, and the third floor is a private room.

I thought it would be a little expensive, but that's not the case.

 Today is a nice lunch surrounded by women.

They ordered "seafood fried rice bowl", ￥945.　It's a great volume.

　It's always self-restraint.　Today, I'm a little excited, "Osume Nigiri" ￥1365.

　As expected, the long-established sushi is delicious!　It was a satisfying lunch. Please go out. 

http://www.tamasushi.co.jp/index.html 

 

 

　On March 22, Sanuki udon and bowl are delicious at Ginza 1-15-6 facing Showa-dori.

There was a restaurant that could be eaten really cheaply.　

　It's very cheap.　Is it really delicious because there is a "hip"? While I thought

I like noodles.　We tasted it with "Bukkake Udon".　

　The noodles had a waist, and the soup stock of the bukkake udon was Kanto-style bonito stock.

 

At 8 o'clock in the morning, both young women and young women entered the shop and ordered warm udon.

It was really thankful and delicious at the price of the advertisement in front of the shop.

This time, let's have a bowl for lunch.　This is really recommended.

Postscript: On the morning of April 6, check the Kakiage Tendon ￥380. The amount is good! It was a stupid　

 

 

 

 

 Nihonbashi Funasa was founded in the late Edo period, the 13th generation of Ieshige Tokugawa.

It was 149 years ago in 1862 (Bunkyu 2).

The first one was Sakichi Ohno, a samurai from Chiba Prefecture.

At that time, as a swordsman, it was said that he was the skill of the Hokushinichi sword style license.

One day, I left a boat for fishing, but I encountered a time off Shinagawa off the coast of Shinagawa and settled on Tsukuda Island, saw a fisherman on Tsukuda Island salted fish, and got hints. I boiled it with soy sauce and sold it.

It is said that the place where Tsukudani was made with shallow jigs, clams, and voids, had a good reputation and abandoned the samurai and became Funaya Sakichi.

In modern times, the fourth generation, Ryuhei Miyauchi, has further devised the taste inherited from his ancestors, standing in Kamaba, and is working hard to make products.

 

　　　　　

　　　　　

 　　　　

　The following is a souvenir I bought.　　

　 “Nihonbashi Furikake”, “Small Women's Walnut” and “Crucian Kanroni”

　I tasted little by little for dinner.

　All three types have the characteristics of each taste and are very delicious.

　If Tsukudani is always a dish on the dining table, it will be a fun meal ...　　　　　

It's Basho stone monument.　Spring of Momoo Matsuo Aojuku

When he was young, Basho was named Momoo.

Matsuo Basho came to Edo from Iga Ueno when he was 29 years old in 1672.

I spent eight years in Odawara-cho (now Muromachi 1-chome) up to the age of 37 in 1680 (Yonho 8).

According to a survey by Professor of the University of Tokyo from ancient document and other literature, a monument will be placed at the current location, and the mayor is also attending the ceremony.        　　　

※　Currently, the fourth generation of Funasa is standing in Kamaba himself and working hard to make products.

　　You can make a wonderful and delicious Tsukudani from such a mind ...  

　Despite my first meeting, I talked a lot with Ryuhei Miyauchi, the fourth generation.

　Nihonbashi says, "There are many places left at the traces, but I think that we need to create something more, not just the traces of ○○○ ... ... I left an impression.　

 

　　　　　　　Funasa Nihonbashi Co., Ltd.　　　

　　　　　　　　Headquarters 1-12-13, Nihonbashimuromachi, Chuo-ku, Tokyo

　　　　　　　　　　　　　TEL 03-3270-2731 (main) FAX 03-3270-2735

 　　　　　　　　　　　　　　　　　　　http://www.ganso-tsukudani.com