Chuo-ku Tourism Association correspondent blog

Today, Tsukiji is the fish shore, but it was located in Nihonbashi during the Edo period, when it originated.
Later, after the Great Kanto Earthquake, it was relocated to its current location in 1935 (Showa 10).
In other words, in 2012, 77 years have passed.
To commemorate this, Tsukiji Nanikaichi started in the out-of-market last year.

On the 7th of every month, I'm really looking forward to going, such as offering special products that each store boasts at a special price and limited products that only sell on the 7th, but on May 7th after the consecutive holidays Tsukiji's first time in the world that you can eat and compare the eggs from Tsukiji Outer Market. The event was held!

As there is the phrase "Giant / Taiho / Egg-yaki", there are many people who like egg-yaki, from children to adults.
I really like it!
Even if you take it to a souvenir, you will be really pleased.

Originally, it seems that there are many ovaki shops in Tsukiji because it is used for sushi rice, but when asked, "Which shop is delicious?", Tsukiji's deepest part.
That's because there are 8 shops on the out-of-market map!
Each store not only sticks to the eggs of the ingredients, but also makes its own taste by devising sweetness, how well the soup stock is made, and how it is baked.
In addition to plain ones, depending on the shop, there are various variations of egg grilling, such as eels and ducks, crabs, cherry shrimps, wild plants and misansho, leek and honey leaves, plum dried and chili, matsutake mushrooms and chestnuts on a seasonal basis!
With this alone, it was really difficult to conquer all the stores, and it was difficult to answer honestly.

In such a situation, I saw the poster of this event.
The moment I saw it, I couldn't help but think, "Who thought about such a happy project!"

By the way, on the day, when you go to the venue "Platto Tsukiji", you will first receive a reception, and you will pay 200 yen there.
Then you will be given a white tray and fork.

　
The tray is covered with paper, each of which contains the names of the eight participating stores.
On the left of the reception, there is a corner of "Yamacho", where you put eggs on the place where "Yamacho" on the tray is written.

Then, when you turn around the venue clockwise, "Marutake", "Hontama Kojima", "Tamahachi", "Tamayu", "Daison", "Daisada", "Matsuro", followed by egg-yaki of the 8 participating stores on the tray. System that is all aligned.

At the last "Matsuro", we also received a pack containing two eggs.
In addition, we also received flyers with various service benefits, and compared to eating!

It was my first experience to eat this much at the same time.
As an amateur, the first thing I notice is that there is a big difference in sweetness.
And the method of making soup stock is completely different.
In addition, some have a fluffy texture, while others are smooth and smooth.
No, no, everyone is hard to beat, and as expected, "Tsukiji, a food town."
If you like sweetness, I feel like I'm one step closer to that shop, and if you like soup stock, this shop and Tsukiji master, which can be recommended according to your taste.

And on June 7th,

It's called "new tea and seaweed" and "handy seaweed".

This is also the first event in Tsukiji.

This is going to be a deep world.

At the recommendation of a friend, I went to Ginza Furukawa on the 7th floor of the New Melsa Building in Ginza 5-chome on May 4th. It was said that it was crowded, so I went at 11 o'clock when the shop opened, but there was a line right away.

According to the "Delicious Stew and Curry Shop", we ordered beef tongue stew, shrimp fried and dry pilaf cream curry with (in the house and two people). It comes with incense, salad, rice (for stew) and iced tea.

Ushitan stew is impressed by the softness of tan, the variety of vegetables such as potatoes, carrots, broccoli, and cauliflower, and the depth of taste!

The shrimp fly and dry pilaf are surprised at the visuals when they were brought! I was very satisfied with the size and freshness of the shrimp, and the aroma of dry pilaf! Next, I would like to try seafood cream stew and specially selected Japanese spiny lobster curry.

Ginza Furukawa's website is ⇒ http://www.ginza-furukawa.com/

It's lunch time on a sunny day in May.

I went to Ningyocho to eat hot freshly fried tempura.

At the recommendation of a friend, the goal is "Tempura Miyabi" standing quietly behind the alley near the Hisamatsu intersection.

Despite 15 minutes before opening, there is already a line in front of the store.

In the restaurant where the counter seats are the main, freshly fried tempura comes out one after another in front of you.

As for the lunch course, in addition to seafood such as shrimp and scallops, seasonal fish and vegetable tempura, mini Kakiage Tendon is also accompanied.♪

 　A 1-minute walk from the Higashi Oji Paper Headquarters in Ginza Mitsukoshi, there is a "Kencho" (Kakuuchi).

It opened last November.

　(Kakuchi) This means not drinking alcohol at a bar, but drinking sake directly at a liquor store. Drink with your mouth directly on the corner of the square box. It means turning and partitioning a corner of the store for standing drinking. (Daiji Izumi)

　The inside of the store is bright, and the pillars of Shiraki invite nostalgia. The table is unified in white, creating a gentle atmosphere of women's preference.

It seems that the shop is managed by a liquor store in Kanda. You can drink various kinds of sake such as Japanese sake (sake), wine and shochu. The snacks are mainly canned, and there are snacks that match the sake of bonito kakuni. Dr. Canzume explained with a smile.

　 　In addition to standing-drinking business. Orders also deliver cold liquor from one bottle (the Ginza neighborhood).

　In addition, there are rare liquors, but don't worry because this shop does not sell or give a premium at the market price.

　Today, there was "Takarayama of wealth" at the store.

　There are a variety of wines, and there are some brands that are irresistible for wine lovers.

I ordered a sake set by standing drink. Enjoy the spring menu "Ume no Yado", "Dewa Sakura" and "..." Drink while enjoying the spring. The knob was "Kasaya cheese", and the fine details of the kusaya were trapped in the cheese, creating the harmony of cherry blossoms in the mouth.

　Today, at the counter, Mr. Fumie, a Japanese sake coordinator, served us. Toast in full bloom. 。

Mr. Akie says he's a little bit of alcohol.

 The bright atmosphere of the staff seems to promise the future of this store.

(Japanese sake) The word (sake) sounds better than (sake).

"Examination"

Address 104-0061 1st floor Ginza Yamato Building 3-8-12 Ginza, Chuo-ku, Tokyo　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　TEL 03 - 5159 - 1401 FAX 03 - 5159 - 1402

7 days a week from 10:00 to 22:00 (Saturdays, Sundays and holidays from 10:00 to 19:00)

From 17:00 to 21:00 (LO) Delivery 10:30 to 21:00

From the upper left, you can enjoy walking around Nihonbashi and walk alone. From the upper left, you can enjoy fresh sweets and beautiful jelly sweets from Nihonbashi Higetsudo.

New product of "Ninben", "hand-rolled bonito sheet"

A raw confectionery featuring seasonal flowers of Nihonbashi Nagato, "Is it a couple returning smiles with raw sweets?"

The lower left is "Abalone Rice element" of "Ise Sekiya".　Today, I asked for self-consumption.

It was a silver family who enjoyed the long-established taste.