High in protein and easy to digest, unagi is said to provide stamina and is often eaten during Summer. However, I think the best time to have unagi is in Winter, which is at its fattiest. You can choose from domestically bred (Bando Taro brand) or natural eels if they are available at Uomasa. This place uses the Kanto way of cooking eel, meaning filleted from its back and steamed before grilling. Even though it's a long train ride from Tokyo, I still think it's all worth it.
Can't leave Tokyo without having this chirashi. Everything is house-made and the pretty lacquered bamboo box is filled with chopped kanpyo, nori, anago with nitsume, tamago, shima-aji, kohada, shiba ebi oboro, nii shiitake, kurumaebi, and sushi rice. Just the edo-mae style tamago alone takes at least 40 mins to "bake" with charcoal. Someone actually holds the charcoal grill on top of the tamago for this process.
Besides the glittering juuwari soba noodles, other dishes such as anago cabbage roll, kobujime hirami sashimi, kisu and asparagus tempura, and crab rice at Hirosaku were very delicious too and lunch set was only 3300 yen.
Soba noodles, also known as sobakiri, are divided into several types depending on the amount of soba flour used. Here at Hirosaku, the glittering soba is juuwari, meaning 100% soba. Bouncy in texture with a hint of nutty flavor, I would return just for this.
Finally persuaded @jaspo888 to make me these again with my favorite noodz (they are so chewy and amazing). The usual secret recipe, but this time with crushed @irvinsaltedegg chips on top. S/O to my bae @shanghaigirleats for bringing them back from Singapore 🙏#shegetsme
My go-to when eating Shanghainese 😋
Lunch set ($63):
🍜 Dan dan noodles / 擔擔麵
🥟 Xiao long bao (not pictured) / 小籠包
Taste: 4/5 👅
Looks: 4/5 👀
Environment: 5/5 🌿
Value for money: 5/5 💸
📍 Shanghai Po Po / 上海婆婆 🇭🇰
Three of the too many dishes we ordered at MMB for our anniversary dinner: 1) the Lemon dessert, definitely one of the best desserts I've tried in Shanghai. 2) The lobster risotto, the taste is very concentrated and explodes with umami. Too much for a single person, have it as a sharing side. 3) The Maccheroni with Foie Gras and black truffle, a new signature dish by Paul Pairet dedicated to Alain Chapel.