Japan Eats

Recipe: Agedashi nasu

Agedashi nasu may look harmless enough, but each slice of eggplant comes packed with flavor.

A variation on the popular agedashi dofu, the principal ingredient in agedashi nasu is eggplant. In some ways, using eggplant is preferable to tofu as it soaks up much of the dashi’s flavor. For those wanting to experiment further, try preparing mochi (rice cakes) or satoimo (taro root) in this way.

This dish is a good example of aburanuki, a technique by which hot water is poured on the ingredients in order to remove excess oil.

Various kinds of garnish will suit the dish. Select your favorite among grated ginger, dried bonito flakes, thinly sliced miyoga or chopped green onion.

Agedashi nasu

Agedashi nasu: serve alongside somen or udon noodles.

Ingredients (serves 2 people)

  • 170 – 180 g eggplant
  • 100 ml of dashi soup
  • 1.5 tablespoons of soy sauce
  • 1 tablespoon of mirin
  • 1 teaspoon of sugar
  • 1 tablespoon of ginger (grated)
  • 200 ml of boiled water

Method

First prepare the dashi-based stock. Mix the dashi soup, soy sauce, mirin and sugar in a pot and warm it on a low heat.

Pour vegetable oil into a frying pan, filling to a depth of roughly 3 cm. Place the pan on a medium heat.

Remove the calyx from the eggplant and cut it into half lengths.

Place each half on a cutting board skin up and slice the skin diagonally at 2 mm intervals. Each slit should be about the half thickness of the eggplant.

Now to quickly deep-fry the eggplant. Make sure that the oil temperature is 179 – 180℃. Remove the moisture from the eggplant with a paper towel then deep fry skin down for 1 minute. Turn over and cook the other side for the same length of time.

Once cooked, carefully remove the oil by draining the eggplant on a metal rack. Place all of the pieces in a colander and pour 1 cup of the hot water over the eggplant to rinse away any remaining oil.

While they are still warm, place the slices of eggplant into a serving dish and drizzle on the dashi stock until it makes a pool around the vegetable. Garnish with the grated ginger and serve.

Recipe: Takenoko no mazegohan (Japanese-style mixed rice)

This typically Japanese mix of textures is an ideal addition to any bento.

Takenoko no mazegohan is a seasonal rice dish which features takenoko (bamboo shoots) mixed with chicken and a selection of Japanese vegetables.

The preparation of the bamboo shoots takes place the day before, and follows the same process as that used in our recipe for Tosa-style bamboo shoots).

For an interesting variation, mix the ingredients with vinegar rice to create gomokuzushi. Detailed directions for vinegar rice can be found here. The dish is also easy to adapt for vegetarians: simply omit the chicken and use kombu dashi rather than the regular kombu and katsuobushi variety.

Takenoko no mazegohan

Takenoko no mazegohan (Japanese style mixed rice). Eat it freshly prepared, or add to a Japanese bento lunch.

Ingredients (serves 6 – 8 people)

  •  100 – 120 g of chicken thigh
  • 70 g of carrots
  • 70 g of shiitake mushrooms
  • 1 deep-fried tofu pouch (aburaage)
  • 250 g of boiled bamboo shoots
  • 125 g of konnyaku (aka devils tongue)
  • 10 g of kanpyo (dried gourd strips )
  • 150 ml of dashi soup
  • 4 tablespoons of sugar
  • 2 tablespoons of sake
  • 4 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • Several pinches of roughly cut mitsuba (Japanese wild chervil) or ginger pickles as a garnish

Method

The bamboo shoots need to be prepared one day ahead. Wash them and scrape off the tough base of each shoot. Slice off the tips and make a shallow incision the length of the section covered by skin. Next, place the shoots in a pot of water together with 2 handfuls of rice bran and 2 red peppers. Bring to the boil, then cover with a drop-lid (the instructions for which can be found here). The bamboo shoots need to be covered with water the whole time. Keep the pot on a low heat for about 1 and a half to 2 hours, until the hardest parts of the bamboo softens. Take the pot off the heat and allow it to soak and cool overnight.

The rest of the ingredients can be prepared the following day. Ready the chicken by removing the skin and fat, then chop it into bite-sized pieces. Cut the carrot it into strips 4 to 5 cm long, so that they resemble matchsticks. Remove the stems of the shiitake, then cut the mushrooms into slices 2 mm thick.

Next, place the aburaage in a colander and pour 100 ml of hot water over the deep-fried tofu pouch to remove any excess oil. Cut into pieces 5 mm thick, 3 to 4 cm in length.

Now for the takenoko, or bamboo shoots. Rinse theshoots in a bowl of cold water to wash away the bran. Peel the skin of the shoots along the shallow incision you made the day before, so that you have only the soft, fleshy part of the shoot. Cut into slices 3 – 4 mm thick, then again into bite size quarters or squares.

Prepare the konnyaku by cutting it into thin squares 2 – 3 mm across and 1.5 – 2 mm thick, then boil them in a hot water for 2 – 3 minutes.

Wash the kanpyo in a bowl of cold water then squeeze out the water. Put the kanpyo back in a bowl, add 1 teaspoon of salt then rub it with the salt well for 30 seconds. Then wash the salt out with a cold water. Place the kanpyo in a pan containing 1 liter of cold water and bring it briefly to the boil before reducing  to a low heat. Cook the kanpyo for 15 minutes in total. Once cooked, rinse in a bowl of cold water then squeeze out any excess liquid. Cut it into squares 2 cm wide.

Place the casserole with 1 table spoon of the vegetable oil and warm it on medium heat. Once it becomes warm, add chicken and carrot and cook for 2 – 3 minutes till the color change of the chicken. then add deep-fried tofu pouch, shiitake mushrooms, konnyaku, kanpyo. Mix and cook the whole ingredients  for another 2 – 3 minutes then add the bamboo shoot at the end and mix them entirely.

Add 150 ml of dashi soup to the casserole, once its boiled add 4 tablespoons of sugar, 2 tablespoons of sake, 4 tablespoons of soy sauce, 2 tablespoons of mirin. Mix and place a drop lid on the ingredients. Maintain a medium heat and cook for 20 minutes until the sauce is almost gone.

Prepare Japanese rice using the instructions for your particular rice cooker.

You’re finally ready to mix the rice and ingredients for the dish in a bowl. A good balance is 4 – 5 tablespoons of the ingredients for every 150 grams of cooked rice. As you do this, be sure to remove as much liquid as you can before moving the ingredients from the casserole dish.

Serve with mitsuba as garnish or ginger pickles on the side.

Restaurant Review: Smokehouse (Harajuku)

Tokyo has well and truly discovered the pairing of American-style BBQ and craft beer.

Grilled marinated chicken breast with chipotle mayonnaise on toasted whole wheat

Grilled marinated chicken breast with chipotle mayonnaise on toasted whole wheat.

TY Harbor Brewing has a wonderful restaurant out on Tennozu Isle (or however you spell it) that has boasted a top-notch kitchen for several years. The beer’s pretty good, too, and getting better, but you still get the sense that most folks dining there aren’t really there to see how the brews are coming around. However, make no mistake, TY Harbor is no slouch in the brewing department, and they’ve recently found a new way to get their beers out there to the red-blooded folk on the west side of town.

It’s called the Smokehouse.

The Smokehouse is on Cat Street not far from that warehousey second hand shop that features brand name kit previously owned by folks who couldn’t fit into it either. Over the course of several visits, I managed to make my way through much of the food and beer menus.

During my most recent trip, I had the Chopped BBQ Pork (¥1,700) which is fall-off-the-bone soft with a notably smokey flavor. It comes with a side of coleslaw and a muffin, which was somewhat sweet for my taste. The Smokehouse cheeseburger (¥1,500), meanwhile, is fantastic – the perfect balance between soft/crunchy, savory/sweet. Certainly in the running for the best burger of its kind in the city.

Chopped BBQ pork, Carolina spicy vinegar

Chopped BBQ pork, Carolina spicy vinegar

I was also able to try the grilled marinated chicken breast with chipotle mayonnaise on toasted whole wheat (again served with a large helping of fries). This too had plenty of flavor, and maintained its structural integrity despite the presence of tomato, the juices from the chicken and a generous coating of sauces.

Where Smokehouse really excels, however, is in its selection of sauces. Each table has a selection featuring names like “Voodoo Hot”, “House Pit”, “Porter Pepper” and “Carolina Vinegar”. We fancied the herb-rich House Pit, which we were soon squeezing on everything, particularly the crunchy fries that accompanied the burger.

You also can’t go wrong with a side of Chili Cheese Fries (¥900) or a small bowl of Home Style Mac-n-Cheese (¥400). Calories be damned.

All of T.Y. Harbor’s regular beers are on tap with 420 ml (14 oz) glasses for ¥800, and 250 ml (8.6 oz) pours for ¥480. My favorites are still the Pale Ale with its balanced cascade hops and bready malts, and the Imperial Stout which goes from sweet to bitter as it travels toward the back of the palate. There are also always at least a few guest beers on tap that are more expensive but will generally be worth your while, and the spirits list sports more than 20 labels of bourbon, rye, and other craft whiskies from all over the US. The wine list is 10 bottles long (five red and five white) with all priced at ¥5,000.

Smokehouse cheeseburger

Smokehouse cheeseburger

Directions: From Harajuku station, walk down Omotosando-dori and turn right just after Shakey’s onto Cat Street. Smokehouse is about 150 meters down, on your left.

Tel: 03-6450-5855
2F, 5-17-13 Jingumae, Shibuya-ku
11:30 – 15:00 (L.O.) & 17:30 – 22:00 (L.O.); Weekends, holidays 11:30 – 22:00 (L.O.)


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Recipe: Teriyaki pizza

A culinary mashup found on pizza menus throughout Japan.

Long before the ramenburger or the matcha croissant there was teriyaki pizza, an East-meets-West hybrid destined to become a staple of delivery menus across the country. Who would have thought pizza topped with chicken in a sweet and ever-so-slightly salty sauce would have proved so popular?

Teriyaki sauce is a combination of soy, mirin and sugar. In Japanese cuisine it’s traditionally paired with chicken (see our recipe for teriyakidon) or sometimes blue fish. It’s also delicious on baby potatoes or as a tare for meatballs.

This recipe for teriyaki pizza doesn’t require a great deal of time in the kitchen. We used a bread machine, but you can knead the pizza dough by hand if you’re so inclined.

To prevent the topping from being too dry, we recommend a dressing of  yuzukosho mixed with olive oil and lemon juice when pizza comes out of the oven.

Teriyaki pizza

Teriyaki pizza is a year-round favorite.

Ingredients (for 6 people/3 square pizzas)

Pizza dough

  • 280 g of hard wheat flour
  • 15 g of butter
  • 180 ml of cold water
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of dry yeast

Sauce

  • 3 – 4 tablespoons of mayonnaise
  • 1/2 tablespoon of soy sauce

Topping

  • 300 g of chicken thigh
  • 2 tablespoons of sake
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mirin
  • 100 g of eringi mushrooms and maitake mushrooms
  • 150 – 200 g of shredded cheese
  • 1 cup of thinly cut nori (3 – 4 cm length, 1 mm thin)

Dressing

  • 1 teaspoon of yuzukosho
  • 1 tablespoon  of olive oil
  • 1 tablespoon of lemon juice

Method

Prepare the sauce and topping first.

Mix the mayonnaise and soy sauce together in a small bowl. Tear apart the mushrooms with your hands. This shouldn’t be difficult if you’re using eringi mushrooms and maitake mushrooms. Otherwise, slice whatever you use thinly.

Remove the skin from the chicken thighs, slice the chicken into pieces 1 – 1.5 cm thick and then again into bite sized pieces. Evenly sprinkle 2 pinches of salt across the surface of the chicken, wait for 5 minutes and then remove any excess liquid with a paper towel. Place a frying pan with 1 tablespoon of vegetable oil on the medium heat and sauté the chicken for 2 minutes. Once the pieces have browned, turn them over then sauté another 2 minutes with the lid on. Next, remove any liquid remaining in the frying pan with paper towel. Mix the sake, soy sauce and mirin in a small bowl, then pour the mixture into the pan. Turn the chicken over frequently until the sauce has reduced.

Next, prepare the pizza dough. We used a bread maker to mix the ingredients, following the machine’s instructions. If you don’t have a bread maker, you’ll need to modify the ingredients and knead the dough by hand.

Once the dough is ready, lay it out on a wooden board coated in a thin layer of flour to prevent the dough from sticking. Separate the dough into 3 even portions, then use your hands to work the dough into smooth and round balls. Set them 10 cm apart on the board then cover with a slightly damp tea towel. Allow the dough to sit for 10 – 15 minutes. Use a rolling pin to flatten the dough into rectangles 2 mm thick and 25 cm x 15 cm. Do this on a sheet of backing paper. Lastly, puncture each rectangle roughly with a fork.

Now it’s time to dress the pizza with its topping. Coat the dough with a thin layer of the mayonnaise and soy sauce. Next, add the teriyaki chicken then the mushrooms. Finally, sprinkle the shredded cheese evenly onto the top of each pizza. Bake them at 200℃ preheated for 12 – 15 minutes.

Serve the pizza with nori as a garnish. Add yuzukosho dressing and serve.

Japan Eats Podcast, Episode 24: “Personal Brew Shrine”

Beer geek Marco McFarren joins Garrett DeOrio and Christopher Pellegrini on the Japan Eats Podcast.

The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:

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You can also subscribe to the fortnightly Japan Eats feed via iTunes or directly with our RSS feed.

Find the Japan Eats Facebook page here. Have something to say? Drop us a line.

Here are some links to what we discussed this week:

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Recipe: Kizami-kombu to satumaage no nimono (stewed kizami-kombu)

Kombu is used for more than just dashi.

Whether it’s as an ingredient in miso soup or as a wrapping for onigiri, seaweed is synonymous with Japanese cuisine. Kombu (kelp) is best known as one of the main ingredients in dashi, but is equally good served as part of salads or stews. It’s loaded with umami, and therefore dishes in which kombu is an ingredient don’t require added flavor. Kizami-kombu is dried kelp which is shredded to produce a stringy texture. Usually it’s simmered with thinly sliced vegetables or used in asazuke (Japanese pickles) to add umami.

Satsuma-age (fried fish cakes) add volume to the stew. Made from ground fish, flour and seasoning, satsuma-age originate from southern Kyushu, but are found throughout Japan.

Thinly sliced deep-fried tofu pouches, shiitake, boiled edamame (soy beans) are also nice additions to this dish.

Kizami-konbu to satumaage no nimono

Kizami-konbu to satumaage no nimono

Ingredients (for 6 – 8 people)

  • 25 g of kizami-kombu
  • 80 g of carrot
  • 2 sheets of satsuma-age (120 g)
  • 400 ml of dashi soup
  • 2 tablespoons of vegetable oil
  • 1.5 – 2 tablespoons of sugar
  • 4 tablespoons of soy sauce

Method

In 1 liter of cold water, rinse the kizami-kombu and soften for 5 minutes (refer to the instructions on the kizami-kombu’s package) before draining.

Next, place the satsuma-age in a colander and pour 100 ml of hot water over the fish cakes to remove any excess oil.

Cut the carrot into 4 – 5 cm long square strips so that they resemble matchsticks

Place a saucepan with a tablespoon of vegetable oil on a medium heat, and sauté the carrot for 2 minutes. Add the kizami-kombu, mix well and sauté  for 1 – 2 minutes. Add the satsuma-age and mix again.

Pour in 400 ml of dashi soup, 1.5 – 2 tablespoons of sugar and soy sauce. Turn the heat down low, simmer for 15 – 20 minutes with the lid on and serve.

Japan Eats Podcast, Episode 20: “Indulgents”

This week we discuss what to eat the morning after the night before.

The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:

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NB: Due to unforeseen circumstances (specifically very loud background music during the recording) this episode’s audio quality isn’t ideal, particularly at the start of the show. Nevertheless, we enjoyed the conversation and hope you do too.

You can also subscribe to the fortnightly Japan Eats feed via iTunes or directly with our RSS feed.

Find the Japan Eats Facebook page here. Have something to say? Drop us a line.

Here are some links to what we discussed this week:

You can e-mail us at lovitt@japaneats.tv

Follow us on the Japan Eats Twitter feed. And please “Like” Japan Eats on Facebook.

Restaurant Review: Sumibi Yakiniku Suehiro (Kinshicho)

The menu features a wealth of choice pork and beef cuts for the grill.

Upmarket yakiniku on Tokyo’s east side.

Located about a three minute walk from the south exit of JR Kinshicho station, Suehiro is a superior choice for anyone looking for yakiniku in eastern Tokyo.

There are a number of sets and course meals to choose from, and they range in price from 3,980 yen to just over 13,000 yen per person. The circular grills are embedded in the tables, and you cook the meat yourself just like at most yakiniku restaurants.

The restaurant itself has a chic modern feel to it with low lights and lots of two and four-person booths and rooms. There are about 50 seats in total, so be sure to reserve a table if you’ll be dining at peak ours on a weekend.

You can also order as you go from an extensive a la carte meat menu. The karubi-shio (¥1,050) and hotate (¥880) are tender and excellent when grilled lightly. The tokusen harami at ¥1,800 per serving is some of the best we’ve tried.

There’s also a decent selection of sides such as kimuchi (¥480) and chapuche (¥750). We recommend leaving some room for a post-grilling bowl of cold reimen (¥1,000) or hot buta kimuchi chige (¥1,300) depending on what the weather’s like outside.

Throw some fish on there as well.

Draft beer is ¥490, and Suehiro has an izakaya-level selection of everything else that you’d expect to find. Everything from wine by the glass to shochu to highballs are priced at about 500 yen each, and all-you-can-drink plans are available.

Suehiro is the newest of a family-run, two-shop chain. The original restaurant is on the north side of the station, and the shop detailed here was opened a few years ago. Both are excellent, but we prefer this one because the service is quick and courteous, and the kimuchi moriawase is delicious.

All in all, you can expect to spend between four and six thousand yen per person at Suehiro.

Tel: 03-5669-1529
Sumida-ku Edobashi 3-8-12
Kinsia Annex 2F
Hours: Mon – Sat 17:00 to 7:00 (L.O. 6:30)
Sun/Holidays 16:00 to 7:00 (L.O. 6:30)

Note: Check Suehiro’s listing on Guru Navi and Hot Pepper before you go. They often have coupons for freebies and discounts on course meals.

Map:

View Sumibi Yakiniku Suehiro (炭火焼肉 すえひろ) South Gate Shop (南口店) in a larger map

Recipe: Asian chicken salad

This coriander-packed Thai salad makes a great appetizer, but it’s just as good as a spicy sandwich filling.

To give the salad a fresh, crispy texture, it’s important to rinse the sliced vegetables in ice water. It’s also best eaten within 24 hours.

When you mix the ingredients in the bowl, use both hands. The taste will be much better than if you mix using utensils (wood, metal or otherwise).

Asian chicken salad

Asian chicken salad

Ingredients (for 4 – 8 people)

  • 500 g of chicken breast
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • 2 tablespoons of sake
  • 200 – 250 g cabbage
  • 120 g cucumber
  • 50 – 60 g red onion
  • 40 – 50 g celery
  • 20 g of roughly chopped fresh coriander
  • 2 tablespoons of finely chopped fresh mint

Dressing

  • 2 red peppers (dried and finely chopped)
  • 4 tablespoons of lemon juice
  • 2 tablespoons of nam pla (Thai fish sauce)
  • 1 tablespoon of finely chopped garlic
  • 3 tablespoons of peanut or vegetable oil
  • A pinch of salt

Garnish

  • Roughly chopped fresh coriander
  • 4 – 5 tablespoons of crushed peanuts

Method

First we’ll prepare the chicken. Remove any excess moisture with a paper towel then sprinkle ½ teaspoon of salt and black pepper onto all sides of the chicken breast. Place the chicken on a plate then rest it for 5 minutes. Pour 2 tablespoons of sake over it then wrap the plate with cling film (2 layers) before cooking it in the microwave for 5 ½ minutes. Take the plate out of the microwave and allow the chicken to rest until it is cool enough to touch.

While the chicken is cooking, prepare the dressing. Mix all of the ingredients other than the peanut oil and salt in a large bowl. Now add the peanut oil. Do so slowly stirring the dressing with your other hand. Check the flavor and add salt to taste.

As the chicken cools, prepare the vegetables. Rinse the cabbage then slice into pieces 1 – 2 mm thick. Rinse the cucumber and cut into slices approximately 1 mm thick. Peel the red onion then slice thinly, following the grain. Remove the strings from the celery and slice the stems diagonally into 1 – 2 mm pieces. Cut the leaves into pieces 1 – 2 mm thick.

Fill a large bowl with ice water (enough to cover the cabbage, cucumber, red onion and celery) and rinse them for 5 – 6 minutes before draining.

Once cool, break the chicken breast by hand into bite-sized pieces (follow the grain). Add this together with the liquid on the plate into the bowl containing the dressing.

Now add the vegetables to the chicken/dressing mixture.

Add 20 g of roughly chopped coriander and 2 tablespoons of finely chopped mint to the bowl. Combine all the ingredients by hand.

Decorate the salad with fresh coriander and crushed peanuts before serving.

Restaurant review: Bills (Odaiba)

The third incarnation of this Australian café will win over the kids.  But will adults see past the shopping center location?

The Irish have been putting up with it for years. Wherever you go, there’s an Irish pub to tempt you with a carefully packaged cultural experience that has little, if any relationship to what you’d find on the street corners of Dublin. With their unread copies of W.B. Yeats, James Joyce and Samuel Beckett, and embossed plaques proclaiming the virtues of Guinness, such places are little more than pastiche, inducing a longing for a simpler time, even if that never existed in the first place.

Ricotta hotcakes, fresh banana and honeycomb butter.

Ricotta hotcakes, fresh banana and honeycomb butter.

Odaiba, the man-made island in the middle of Tokyo Bay, is the Japanese home of foreign-inspired kitsch. Forget theme parks, chain restaurants or resorts – Odaiba has enough to make even a cryogenically frozen Walt Disney wince. Whether its the VenusFort shopping center, the ‘life-sized’ Gundam or the “Oh-god-what-were-they-thinking” replica of the Statue of Liberty, Odaiba successfully blends commercial interests with cultural naivety.

So we come to Bills. Named after Australian owner/chef Bill Granger, Bills sets out to be “a warm, open interior inspired by Bill’s own home, accompanied by friendly service and a simple yet lively menu centered around the freshest ingredients.” This is Granger’s third Japanese venture, the first being in Shichirigahama, followed by a second branch on Yokohama’s waterfront. A fourth restaurant baring the name opened April 18th in Tokyu Plaza, Omotesando.

When we arrive, the staff quickly guide us to a long bench in the center of the main room. Our waiter is all smiles when he takes our order.

Friendly service“? Check.

At 11.30, the menu is yet to switch from breakfast to lunch, but  no matter. We go with the scrambled organic eggs with toast and a serve of Granger’s signature ricotta hotcakes, fresh banana and honeycomb butter. I order a black coffee, which the Japanese waiter repeats back in impeccable Australian: “One long black…” Granger, it seems, likes a hearty start to the day – there’s also a ‘full Aussie breakfast’ with toast, mushrooms, bacon, roast tomato and chipolatas, and lengthy list of sides to be had with your eggs. At lunch, you can opt for a wagyu burger with lettuce, beetroot, zucchini pickles, tomato relish, and herbed french fries. Room for more? Try the pavlova with passion fruit and cream. The menu is high on calories, and in that respect, very Australian.

Scrambled organic eggs with toast

Scrambled organic eggs with toast

A simple yet lively menu“? Wagyu burger aside, it’s a fair claim.

But as for “a warm, open interior inspired by Bill’s own home“? Well…

Here’s the problem: Bills is at one end of a giant shopping complex. While the restaurant may aspire to bringing the atmosphere of an Australian café to Tokyoites, it struggles to overcome the sterile confines of its location. Clearly a lot of money has been poured into the fit out, but it’s more IKEA cafeteria than suburban coffeehouse. It’s hard not to view Bills as yet another theme park concession.

When the food arrives, it doesn’t disappoint. The rich scrambled eggs are excellent, although I could have done without the extra pill of butter on the toast. The famous hotcakes are pretty darn good – much lighter than anticipated. And that honeycomb butter is the kind of thing you’ll want to recreate at home. Be warned, though: order hotcakes during the lunch hour crush and they will take at least 20 minutes to appear.

Everywhere there are mums and toddlers. Indeed, Bills may be the most child-friendly restaurant of its kind in Tokyo. There’s no smoking section and they offer a kids menu. For a time, I realize I’m the only male customer not under 18 months.

Look past the packaging and there’s a lot of good here. The food’s excellent (although frankly overpriced – lunch will set you back close to 2000 yen), the staff professional and it’s one of the few restaurants in Tokyo that not only welcomes children but goes out of its way to be family friendly.

If only it weren’t in a 600 ft long shopping center.

Directions: Exit Kaihin Koen station (Yurakamome line) on the water side and follow the signs to Decks. Bills is just inside the glass doors in the building to your right.

Tel: 03-3599-2100
3F Decks Seaside Mall
1-6-1 Daiba, Minato-ku
Hours: 9:00-23:00 (daily)
http://bills-jp.net/


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