Q&A 東京美食餐廳指南
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guest
Hi guys, would like to ask for recommendation for easy to book, cheap Kaiseki (or any other kind of Japanese food) in Tokyo which the restaurant is classically decorated (like 赤坂菊乃井)
Budget is around 20k yen per head
Number of people is 7
Thank you in advance
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Leo Saito
With a group of 7 people and a budget of 20,000 yen, there are very few options. I guess “Akanezaka Onuma” is about the only choice.
A budget of 20,000 yen is a bit tight for kaiseki, so maybe something like Unagi would be better.
thetokyogourmet
https://thetokyogourmet.blogspot.com/Omakase at Yakumo Uezu is 21k inclusive, the restaurant has a Michelin Star and you can book online for up to 9 people. I haven't been though.
guest
Thank you both masters! Yes I think given the budget I better look for something else
Yee
Hi, would anyone know how long lunch takes at Tempura Yaguchi and Edomae Shinsaku? Thanks!
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Leo Saito
Lunch at Yaguchi takes about 2 hours.
thetokyogourmet
https://thetokyogourmet.blogspot.com/Two hours at Edomae Shinsaku.
Yee
Thank you :)
Yee
Has anyone been to Sushi Horinouchi 銀座鮨堀之内? How similar in style is it to Keita because I really really like Keita (it’s just not available on the days I’m there).
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Leo Saito
The sourness is a little milder, but the basic style is the same as Keita.
Yee
@Leo Saito Thanks! I’ll give it a try soon.
Leo Saito
Heard that the taste is pretty good.
guest
I tried in May, the hand kneaded noodles for the shio ramen was very good and the broth had good chicken flavour. Definitely worth a visit
Yee
Hey everyone, I just wanted to pop back in and give my take on Noodle Edge Tokyo. I went for the cold ramen with clams and dried sardines, and I have to say, I really liked it. The flavors were super deep and the noodles had a nice firm bite. Honestly, I preferred it over Ramen Shima, where the noodles were a bit too soft for me. I believe they are shifting and would definitely go back if they reopen.
localtaste
Yes, you can. Just let Nakahara San know u like to order extra. You can also inquire about Hana sansho. Hana sancho has to be freshly picked. But according to Henry, I recalled he found a technique to preserve the taste. Just ask him for more info. He’s very straight forward and easy to communicate.
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Yee
Thanks ! The Hana sansho sounds interesting too :)
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