I was in Japan last December for a whirlwind ten days of drinking, eating, and catching up with folks. I went out to ramen with Brian on my first full day in the country, but it’s taken me nearly six months to finally put together the video footage I took – I’m a lazy bastard (and was a little busy, as well). The worst thing is that in those five months, the shop has closed! Or so Brian told me.
Naginicai is one of the shops in the Nagi chain. It’s on the west side of Shinjuku Station and serves both lunch and dinner. You can check out what the dinner options were like on Brian’s or Keizo’s blog. I took video footage of the lunch, which only offers tsukemen:
I’ll have to double check with Brian to see whether they’ve actually closed or not. I know that he posted about a charity event that was held at naginicai in April, so maybe they are open for a limited number of events during the year.
For those unaware, the name although written in romaji actually means 二階 (にかい, second floor), which is a good name since it’s on the second floor. Within the restaurant, they also have a small loft seating area that you can rent out for nomikai.
My love of oysters is well chronicled here at How to Japonese. Last year I got a group together near the end of April and we spent over $1000 on oysters! (゜д゜;) This year I won’t even approach that. The group is smaller and the oysters are much, much cheaper. If you’re in New Orleans today, please feel free to drop by Cooter Brown’s from 7pm onward.
To celebrate, I’ve written a poem about the end of oyster season. Enjoy:
‘Twas the first of September and all through the parish
Not a mollusk was stirring in stomachs a’famished.
But when the long hours of toil ended that day,
Eyes brightened, smiles formed, and the people became gay.
With a jump and a shout the crowds took to the bar
To eat them some oysters from near and afar.
“On the halfshell, on crackers, or charbroiled!” they exclaimed.
“In poboys, in gumbos, or Rockefeller!” they said, unashamed.
Through fall and winter and spring they did eat,
And as summer approached, they realized they were beat.
“My belly is full,” a wee lad cried, holding a shell.
“And I’ve been at this smoky bar for so long that I smell!”
“One last night!” someone screamed, “We haven’t drank all the beer.”
“And once April is over, we’ll have to wait till next year.”
“’Tis true!” another echoed, “This is the most important day thus far.”
“Because we can only eat oysters in months that have R.”
From amidst the hordes of oyster eaters there arose a great cheer,
And they all ordered more dozens and refilled their beer.
The hot summer months are no reason to get down.
Let’s celebrate! You’re invited! to end oyster season on April 29 at Cooter Browns!
During my trip to Japan over winter vacation, I was fortunate to experience the mid-December debut of North Court, the newest expansion of Tokyo Station City. I’ve written previously about GranSta (glowingreviews), which is in the basement just beyond the Yaesu Central Underground Entrance. North Court is similar in style and content but much smaller. It’s on the first floor close to the Yaesu Central Exit…right above GranSta, I believe.
One of the highlights is a Kinokuniya with a limited selection of quality beer and bento. For me, the best part was a branch of the famous Sendai-based restaurant Rikyu (利久), which is well known for it’s 牛タン – yup, beef tongue.
Japan introduced me to a wide variety of meats I’d never had the pleasure of enjoying before, and tongue was one of these. I first had thinly sliced cuts at yakiniku restaurants, but when I went to Sendai in 2005 to take the JLPT, a friend and I randomly bumped into a Sendai-based JET while shopping. We asked for a dinner recommendation, and he (she? I can’t remember) told us to go to Rikyu. We were not disappointed.
It became a ritual for me. I had it the night before I took JLPT 2 and the next year the night before I took JLPT 1. Passed both. I went for a job interview in Sendai a few years later, and sure enough I had it before the job interview. Which I subsequently passed.
I picked up a bento to enjoy on the train ride up to Fukushima – it was fantastic. Unlike yakiniku tongue cuts, Sendai tongue is thick and beefy with riveted cuts to help the meat cook. They have that al dente texture that Japanese love (and some foreigners hate…especially when it involves things like tendons and cartilage).
Highly recommended if you’re ever looking to pick up lunch for your shinkansen trip.
On my recent trip to Japan, I stopped by Kyoto and stayed with some friends I knew from Fukushima. Before I got on the train back to Tokyo, I picked up some doughnuts at the new Doughnut Plant in the Yodobashi Camera a few blocks from Kyoto Station.
As you may or may not know, I’m a big fan of Doughnut Plant in Japan. This time I managed to pick up the super rare 限定 Houji-cha doughnut that is only available in Kyoto.
Unfortunately it was very disappointing, especially after I had a fantastic Houji-cha latte at Starbucks (also only available in Kyoto). The doughnut had very little Houji-cha flavor. I really couldn’t taste the difference between it an a regular glazed doughnut. The carrot cake doughnut, however, was amazing.
Although this feels a little unfair, no? Is it legal to shape carrot cake into a doughnut and call it a doughnut? I guess so. Doughnut Plant shows off their expertise by threading cream cheese icing through the middle. Very nice touch.
And to top everything off, the weather was clear enough to see Mt. Fuji from the train.
This is the third year I’ve celebrated Oyster Day, and the first year I’ve made T-shirts for the event (thanks to a suggestion from a gung-ho bivalvaholic in the area). You can see year one posts here and here, and last year I began my series of Murakami translation posts on Oyster Day. This year I need the long Labor Day weekend for some final touches on what should be an exciting month of Murakami Madness, so もう少々お待ちください.
Saying my goodbyes in Japan was tough, but being able to go out and celebrate with friends (along with the hope that I’ll be back there in the not too distant future) made it a lot easier. For one of the many finales, I went out for ramen with Brian. We checked out Bassanova, where Keizo Shimamoto, author over at Go Ramen!, works. They are well known for their Green Curry Soba, which is creamy and spicy – ramen perfection. I also appreciate that they serve it in reserved sizes – it would be easy to gorge on a massive bowl, but the size keeps people coming back for more (and prevents them from becoming total fatties). Check out Brian’s photos here. Here is the last episode of Collabo-Ramen for a while:
On JET, my days started early and ended early – I was finished by 4:15 and had plenty of time after school to make dinner, watch TV, read and write. I could take my time. Moving to Tokyo, however, made my free time much more valuable. I spent more time commuting and had to work longer hours. For a long time my Tokyo life strategy was to eat meals as quickly as possible, meals that required little to no prep time so that I could get back to a productive activity. I am now a master of the 30-minute bowl of lentils and the 5-minute tuna fish sandwich. I have also eaten my fair share of bento.
As my time in Japan has started to wind down, I’ve found myself a little restless. I can’t really start or even continue many of my projects; I’m not working full time anymore; and I also feel a strong need to fill my Japan-sensors to full capacity before I disappear myself back to New Orleans. So I’ve been wandering a bit recently in search of small neighborhood restaurants – 食堂 or ramen restaurants, anything really. I’d always sought out great beer, but now I’ve been taking my time with food.
I have three trusty allies. The first is my map, which I wrote about here. I’ve had it for a long time but have never used it as thoroughly as Brian has. After hanging out with him a while, I’ve realized he carries it with him constantly, and whenever anyone has a recommendation for ramen or a museum, he marks it down on the map for future reference. Respect.
Another less reliable restaurant listings website is Tabelog. This site has more than just ramen, but it also has a bunch of restaurants that are promoted by ads. Basically you can always ignore the first two or three restaurants on any given search because they are ad-supported.
So my advice to Tokyo residents is this: Force yourself to explore the 20-minute vicinity around your apartment on foot. You might find a useful train line you never considered using before. Or a great restaurant. (Or at least a mediocre one run by really nice people.) Or just some cool neighborhoods that help you fill up your Japan sensors.
My parents were here for sakura season, so Brian and I took them to our final stop on Tokyo Ramen Street – Keisuke Nidaime. I do not recommend this shop if you have cats – you will leave covered with the delicious scent of shrimp and lobster, irresistible to most felines.
This was my second time at Keisuke Nidaime. The first time I had the lobster ramen, and this time the shrimp wonton. They are both amazing, and I recommend trying both. The lobster broth is slightly thicker. I think I’ll definitely be back one more time to try the “super-thick” lobster tsukemen.
1Q84 Vol. 3 is out! I have my copy reserved at a bookstore in Oimachi that opens at 10am, so I’ll pick it up there and then head straight to Café du Monde in Ito Yokado, which has wireless. I won’t be live blogging (already thing of the past), but I will try to tweet when my fingers aren’t covered with powdered sugar. Follow me @howtojapanese.
This inequality is only sometimes true; although, when it is true, it also holds true that ジンギスカン = incredibly tasty. Check out my review of Kitaichi Club, an Oimachi Jingisukan-ery, over at CNNGo Tokyo.
The Internet is divided on the actual origin of the term jingisukan. English Wikipedia seems pretty confident in its proclamation that the grill resembled the helmets of Mongolian warlords, but I couldn’t find any Japanese links that supported that point. A link provided by Japanese Wikipedia seems to suggest that Japanese chefs gave the cuisine a cool name so that they could deal with a surfeit of sheep. It sprung up in areas with lots of sheep – Hokkaido and other parts of northern Japan – and I can totally see some chef saying, “Where else do they have sheep? Mongolia? Well, hell, let’s call it Genghis Khan.”