Eating Eating&&Drinking Drinking
Eating & Drinking
Hiya, Hiya, izakaya! izakaya! Bar food Barat food a traditional at a traditional izakaya izakaya is an ideal is an way idealtoway try to try a whole a whole rangerange of Japanese of Japanese cuisine cuisine in oneintasty one hit. tasty hit. Sayaka Sayaka Kawabe Kawabe compiles compiles our shortlist our shortlist of small of small platesplates
PHOTOGRAPHY: TOSHIO SATO
44 For your 44 For full,your up-to-the-minute full, up-to-the-minute guide to guide Tokyoto visit Tokyo www.timeout.com/tokyo visit www.timeout.com/tokyo
PHOTOGRAPHY: TOSHIO SATO
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TAMAGOYAKI TAMAGOYAKI he izakaya he izakaya is to off-the-clock is to off-the-clock ‘Jikasei oyako atsuyaki oyako atsuyaki Tokyoites Tokyoites what a cosy whatlocal a cosy is local‘Jikasei is tamago’, ÂĽ600 ÂĽ600 to London to London office workers. office workers. tamago’, Yourecognise might recognise tamagoyaki, tamagoyaki, At theseAtintimate these intimate drinkingdrinking holes, holes,You might Japanese a Japanese omelette, omelette, as a sushi as a sushi sake (rice sake wine), (riceshochu wine), shochu (liquor) and (liquor) a and Yamariki’s Yamariki’s take, flavoured take, flavoured beer arebeer traditionally are traditionally served with served withtopping.topping. Partial arts Partial Perfect artsnibbles Perfecttonibbles go to go with and dashi sugar, andissugar, calledis‘Oyako called ‘Oyako an assortment an assortment of smallof dishes. small dishes. with dashi with tipples with attipples Yamariki at izakaya Yamariki izakaya AtsuyakiAtsuyaki Tamago’Tamago’ (‘Parent(‘Parent and Child and Child Time Out Time Tokyo Outwent Tokyo to went the to the venerable venerable Yamariki, Yamariki, an izakaya an izakaya Thick Egg Thick Roll’): Eggyep, Roll’): that’ll yep,bethat’ll an egg be an egg beer in izakayas. But more But and more more and more Tsukiji Market, and boiland the boil tofuthe in tofu inbeer in izakayas. that’s been that’s operating been operating in the in the roll filledroll with filled minced with minced chickenchicken and andTsukiji Market, restaurants are serving are serving terrinesterrines for for mitsubamitsuba (parsley). (parsley). kudzuyukudzuyu (kudzu arrowroot (kudzu arrowroot gruel). gruel).restaurants Shitamachi Shitamachi area forarea the past for the past wine drinkers. wine drinkers. Yamariki’s Yamariki’s French- French90 years, 90toyears, pick our to pick wayour through way through YAKITON YAKITON FUGU SASHIMI cuisine-certified cuisine-certified chefs whip chefs upwhip up the menu theonmenu your on behalf your(don’t behalf (don’t FUGU SASHIMI Fugu sashimi ‘ Fugu sashimi sakaba-fu’, sakaba-fu’, ÂĽ1,000ÂĽ1,000 ‘Yakiton’, ‘Yakiton’, ÂĽ300 (two ÂĽ300 pieces) (two pieces) chickenchicken liver paste liverwith paste a shoulder with a shoulder mentionmention it). And here it). And arehere our top are ten our top ‘ten It’s wellIt’s known wellthat known fugu that sashimi, fugu sashimi, the Among the Japanese Among Japanese skewered skewered dishes, dishes, loin of pork lointo ofcreate pork tothe create rightthe right diminutive diminutive dishes to dishes try (described to try (described delicious yet potentially yet potentially lethal raw lethal raw yakitori yakitori (chicken) (chicken) is perhaps is perhaps best besttexture:texture: the result thegoes result well goes withwell with with generic with generic names and names as listed and asonlisteddelicious on pufferfish pufferfish dish, can dish, onlycan be prepared only be prepared known. known. But yakiton, But yakiton, the porkthe version, pork version, beer, wine beer, and wine sake. and sake. the Yamariki the Yamariki menu)‌ menu)‌ by specialist by specialist chefs. But chefs. in recent But inyears recent years is growing is growing in popularity. in popularity. YamarikiYamariki HASHOUGA HASHOUGA SPARE SPARE WITH MISO WITH MISO RIBS RIBS it’s beenit’s easier beentoeasier buy ready-sliced, to buy ready-sliced, offers ten offers types ten oftypes pork skewers of pork skewers for for ‘Namayasai ‘Namayasai no yakimiso no yakimiso zoe’, ÂĽ650 zoe’, ÂĽ650 ‘Spare rib’, ‘Spare ÂĽ1,200 rib’, ÂĽ1,200 and is now andoften is now found ofteninfound izakayas. in izakayas. the brave, theincluding: brave, including: giblets, giblets, cheeks,cheeks, A traditional A traditional accompaniment accompaniment to to Come on. AnotherAnother brilliantbrilliant dish for dish novices, for novices, but but Come You on. onlyYou liveonly once‌ live once‌ temples, temples, cartilage cartilage and large and large alcohol,alcohol, hashouga hashouga (ginger shoots) (ginger shoots) sadly available not available in all izakayas. in all izakayas. intestines. intestines. We recommend We recommend going goingsadly not NUTA SAUCE NUTA SAUCE is eatenisraw, eaten dipped raw,in dipped miso sauce. in miso sauce. FragrantFragrant meat dishes meatwith dishes finewith fine the whole thehog. whole hog. ‘Aburikaki ‘Aburikaki to wakegi to wakegi no nuta’, noÂĽ700 nuta’, ÂĽ700 Many restaurants Many restaurants pep up the pepmiso up the miso texture are texture always arebig always hits with big hits with MOTSUNI MOTSUNI Its viscous consistency consistency reminiscent reminiscent with dashi with (soup dashistock) (soupand stock) mirin and mirinIts viscous Japanese Japanese diners, and diners, porkand spare pork spare tamagotamago iri’, ÂĽ630 iri’, ÂĽ630 of a marshy field (numata), field (numata), nuta nuta‘Nikomi‘Nikomi (a rice wine (a rice used wine forused cooking); for cooking); at at of a marshy ribs are ribs the cat’s are the whiskers. cat’s whiskers. Different Different regionsregions and restaurants and restaurantsYamariki’s sauce issauce a traditional is a traditional salad dressing salad dressing Yamariki, Yamariki, they usethey Tokyo-produced use Tokyo-produced Yamariki’s are simply areseasoned simply seasoned have their have own their variations own variations on this on this with salt. made with made miso, withvinegar miso, vinegar and chilli. and chilli. yanaka yanaka ginger. ginger. with Andsalt. what’s Andtheir what’s ideal their ideal stewfrom made thefrom giblets theof giblets pigs, of pigs, YamarikiYamariki pairs it with pairsoysters it with oysters and andstew made accompaniment? accompaniment? Just likeJust ribslike in ribs in SMOKED SMOKED FOODSFOODS cows orcows chickens. or chickens. But the one But the at one at every other wakegi spring wakegionions spring in onions winter, in and winter, and every bar other on the barplanet: on the beer. planet: beer. ‘Kunsei‘Kunsei moriawase’, moriawase’, ÂĽ900 ÂĽ900 YamarikiYamariki is madeiswith made a special with a special broth broth with golden with cuttlefish golden cuttlefish in summer. in summer. YamarikiYamariki izakaya.izakaya. 2-18-8 Morishita, 2-18-8 Morishita, Wood-smoking Wood-smoking has been has used been to used to that, they that, say,they their say, chefs their have chefs been have been Koto. 03Koto. 3633 031638. 3633www.yamariki. 1638. www.yamariki. YUDOUFU YUDOUFU make dishes makesuch dishes assuch katsuobushi as katsuobushi toppingtopping up for nearly up for40 nearly years. 40 years. com. Morishita com. Morishita station.station. 5-10pm5-10pm yudofu’,yudofu’, ÂĽ800 ÂĽ800 (dried tuna (dried flakes) tunasince flakes) ancient since ancient ‘Kakiiri ‘Kakiiri Mon-SatMon-Sat (except (except public holidays). public holidays). TERRINE A warming winter dish, winter yudofu dish, yudofu TERRINE times. Smoked times. Smoked seafoodseafood and meat and gomeat go A warming ‘Butaniku ‘Butaniku to torireba to torireba no no (boiled is cooked tofu) is cooked in a pot with in a pot with well withwell booze, withwhich booze,iswhich why they is why arethey(boiled are tofu) For the For latest thebar latest andbar and ÂĽ800 ÂĽ800 flavoursome konbu seaweed. konbu seaweed. terrine’,terrine’, found onfound moston izakaya most izakaya menus.menus. At Atflavoursome restaurant restaurant reviewsreviews go go ChickenChicken liver terrine liverhas terrine always has always YamarikiYamariki chefs use chefs momendofu use momendofu (firm (firm Yamariki, Yamariki, they serve theysmoked serve smoked bacon, bacon, to timeout.com/tokyo to timeout.com/tokyo been a classic been a accompaniment classic accompaniment for for tofu) thefrom famous the famous tofu shop tofu in shop in which takes whicha takes week to a week prepare. to prepare. tofu) from
