Regarding the umami of the pork itself, I think it might be a little inferior to the veteran famous restaurants in the city such as Marugo and Aoki.
However, I feel that the various side dishes, such as the finely-sliced cabbage, tasty miso soup, and spicy curry, are of such high standards that they more than make up for that.
I think tonkatsu fans will not lose out by visiting it once.
We also were rejected to book a table in 2008 by fax with the exception that foreigners were not likely to understand the food and culture. We had some Japanese friends to call and explain that we were very well informed about the culture and it would be an honor to visit. We were then allowed and had a fantastic experience with Hachiro Mizutani first watching our reactions and then loosening up to us and ending with free drinks and photo with us.
Lisbet / Denmark
I had such a great time at Okonomiyaki Fukutake. Out of all Japanese food, the idea of having okonomiyaki never got on my priority list. I always regard okonomiyaki as typical food for young people. Fukutake is a reminiscence of local neighborhood restaurant, attended by an
I overestimated my dining experience as I always got away with not speaking Japanese in any kaiseki, kappo or sushi ya who don’t speak English at all. It seems that I wouldn’t be able to make it here without any help of my good Japanese friend who took me there.
It is a soft texture which the chef just excels in turning chopped cabbage and seafood into something magical. The ambience there is very nostalgic. A must for okonomiyaki lover who an get an accompany by a local.
Normally Kappo restaurants wouldn't accept walk-in guests.
It is necessary to book in advance through your hotel, concierge service offered by your credit card company, or paid online reservation service.
My impression is that it is a restaurant that produces thickly battered old-school tempura.
It is a restaurant where you can enjoy a meal while looking at a lovely Japanese garden, so it might be good for overseas visitors.
Thanks, localtaste! Yes, I agree with you on suetomo and I was able to get a reservation there less than a month before.
Yes, I am planning to go to kiyama this winter and it exactly sounds like the kind of restaurant I would enjoy. Thank you!
The reason I brought up TOMURA is that I heard sueze uses luxuary ingredients - I feel with that it can go both ways, really good or kind of nonsense .. Tomura is my favorite but I dont feel like trying certain kind of fancy tempura restaurants.
@ChuToroZuke I will ask for Taka next time. I have been more fascinated by water and tea. I thought water got so much uniqueness with its Ph level, effervescence, and TDS. I also love tea with my meal. I would choose gyokuro over expensive wine any day. In general, pairing red wine and seafood is an odd combination.
@guest thank u so much for your feedback. Your experience will help follow diners in this board.
I don’t think it’s hurt to try calling at 9:15am. It really depends on the staff whether he would answer at 9:15 or not. I also tried calling earlier from 8:30am last Monday but nobody picked up the phone even at 9:30am. The seats are gone very quickly like u said. So I don’t think walking in would work anymore for weekday. For weekend, if I were to go buy the ticket in Matsudo, I will go before 7am to avoid disappointment.
I’m also attaching the most update official info here. Again, thanks for everybody who chips in useful info.
For foreigners, they will now only allow reservations to be made online, not even from a hotel concierge. There are 2 booking sites: Omakase and Tableall. The booking fee is less with Omakase. Reservations can be made starting 2 months before the month in which you hope to dine.
@Chayo You will need a Japanese to make reservations and go along with you. Saito-san is not running a travel agency. Does not seem ethically right for you to request Saito-san to arrange a Japanese speaker to go with you. Just my two cents worth.