新宿ｼｮﾝﾍﾞﾝ穴ぐらに、食材の凄み女将の温もり : Dosanko

It's been a long time since I last saw you, madam. The female staff are all Chinese, but they are different from other stores. Customer service is ``soft'' and ``warm-hearted.'' When I think of the proprietress' hospitality and Omoide Yokocho's ``Niohi'' being passed down to these people, I am filled with emotion. You mentioned that it was founded in 1962, so our 57th year is like a living dictionary of Omoide Yokocho. Nowadays, it's a popular spot for Tokyo, and foreigners with cameras flock to it, and there's nowhere to go.If you can't go to Hokkaido, Tokyo also has some good spots. "Shiranuka Town representative" Torimoto in Ogikubo, "Betsukai Town" bar in Otemachi, "Nemuro" Cafeterias in Shinbashi, "Shiraoi" Cafeterias in Nishi-Shimbashi, "Muroran representative" Komahachi in Shiba, "Monbetsu" in Ginza closed? It's called "Dosanko," a long-established restaurant in Shinjuku. It's fun to see what you can find today with seasonal seafood. Aburako Ishimochi Kichiji Togekajika Gokko Ezobaka Gaze Nona Shellfish, Oyster, and sea urchin are good, but vegetables and kelp shochu are also enjoyable. The whiter the white asparagus, the more it needs to be cultivated in a cultivation environment with a high degree of shading, and the cultivation environment is such that it is not exposed to sunlight and does not produce chlorophyll. This is so difficult. It is grown underground with loose soil, in tunnels, or in shaded greenhouses. In any case, you need a headlamp when working in the dark or at night, and it's unbearably cold in an environment with large temperature differences, and it's time-consuming and expensive. In the Tokyo area, they are served boiled in water, but they must be protected from light and discolored during the distribution process, so they are boiled instead. Serve raw white grilled. I don't feel the blueness or harshness that green asparagus has. It's sweet and juicy, and the flavor comes after the freshness. The potato butter mentaiko, Danshaku, has a deep sweetness, smells like the earth, and has a crumbly mush feel in your mouth. The konbu shochu was mixed with a strong soda. Is this the golden tale of Rishiri and Rebun? ? I wonder if it's Rebun Konbu! ? The deep umami unique to kelp, the mellow texture, and the umami that's been incorporated into the DNA of this northernmost island sake is so gentle that it's easy to get absorbed in it and end up drinking as much as you want. After all, it is different from the Kombucha wari of Class A. There's no tea in it, and kelp mixed with pre-mixed alcohol would go well with any Japanese-style dish. I might just like rocks and a little soda. You can think about the blessings of the North Sea, the blessings of the earth, and Shinjuku. A treasure trove of ingredients, you can feel the power of it. Why are female hits from Hokkaido so hot? In the city, I feel colder inside. This is a famous bar where you can feel the warmth of the proprietress, who has never changed. ■□■────────────────────■□■ Thank you very much for reading this article to the end m(_ _)m Eat it This is a record of the eating habits of an "annoying old man" whose only specialty is drinking, and whose purpose in life is to drink. Rather than reporting, this is my own record, compilation, and self-satisfaction. Each store has its own strong feelings and stories. I love that, and I respect and enjoy it. It is subjective and may contain errors or impoliteness. I apologize for being so redundant and useless. Always nice! I'm really happy to receive it. I would like to take this opportunity to thank you m(_ _)m ■□■────────────────────■□■