Donabe Tai-meshi (rice cooked with sea bream head) |
I had some shopping in Ginza today, so I stopped by at Akomeya Tokyo for lunch.
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This is my regular lunch spot. Their daily lunch set including donabe rice is always wonderful.
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For dinner, I met my girlfriends, Fuku-chan and Fujie-chan. We went to the same high school and university together. Fujie-chan picked a nice Japanese restaurant in Ebisu. It's called Igarashi. The dinner course started with seasonal hamaguri clam, wakame, and hisui-mame tofu in a broth.
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Marinated fresh hotaru-ika (firefly squid) was served with individual stone skillet. Sizzling hotaru-ika was so aromatic and tasted sweet.
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All the seasonal flavors.
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Duck was so tender.
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Rice course was tai-meshi! Large head of sea bream was broiled on the skin and cooked with the rice in a dashi broth in a donabe. It was beautifully cooked and so delicious. I got to eat the eye ball, too!
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The owner/ chef Igarashi-san is very talented and he is also very humble. I enjoyed the dinner and the wonderful time with friends so much.
Happy donabe life.