Soba and Nine Courses

Soba Made by Hand. It sort of rhymes with Castles Made of Sand, a song by Jimmy Hendrix. This is the one I like best. Duck in the hot dipping sauce “tsuyu”… the soba was amazing. It’s great when you can taste the freshness, and the green onion which are those huge chunks, were actually quite sweet. Ate this at a spot in Saitama. It’s pointless to even guide you there. It’s about an hour north of Tokyo in a tiny spot that I’d never be able to find. You can get this at most soba spots that have variety, but not with fresh noodles.

Dinner time was another story. Sumireya is an amazing spot. I didn’t shoot another city scape but it’s on floor 42. The elevator gets you up in 5 seconds, literally. This, above is sort of like an appetizer, but it ends up being, that the entire meal was like many appetizers. I think I liked the seasoned squid on the bottom left. The scallop in the cup was good and the tiny green vegetables were seasoned with ume. They were crispy. The shrimp was a sushi with I think potato under it, mashed. 

This sashimi will mess with you. The tuna was chu toro. That alone was amazing. Name the other two. 

Cold Chawanmushi, that had this super bony fish in it. I think it takes a special technique to cut it and rid the bones. That’s uni on top. Great uni makes uni great. (how’s that sentence?).

Tuna that’s fried seared. Amazing, and it’s not because it was fried.

This wasn’t even mine, and it was good. Chicken. Cooked well.

With Mr Arai, we discussed pachinko futures and gangster business techniques.

Gelantinous seafood puck. This wasn’t sweet, but every bite was a party in your mouth.

Sir Loin on fire. This was good. Perfect amount, if you got a 10 oz steak of this, you’d have passed out at 6 oz sporting a woodrow.

The rice is white but it had bits of fish. Was it Spanish Mackerel. Red dashi miso soup, the best kind, and pickles.

Dessert was a mousse cake, with fruit.

Shiodome City Center D4Tokyo 41F, 1-5-2 Higashishimbashi, Minato-ku, Tokyo