市ヶ谷 ともえ/白い一日 : Ichigaya Tomoe

I headed south from JNR Ichigaya Station in a direction I had never traveled before, which I later found out was called Nippon Television Street, relying solely on the sense of wildness. Like the area around Kanda Station, there are few restaurants open during the holidays, but that doesn't mean there aren't any. That's my impression from my recent visits. I sigh as I climb the long uphill slope, but I follow my dead mother's teachings and try not to look back. Then, I saw a sign for udon, and when I looked down, I saw a udon restaurant that looked like a small roadside Izakaya (Japanese-style bar) in a low space like a huge landing covered with concrete, quiet, but certainly. It was open for business, and I went down the stairs thinking it might be nice to have some udon. <2024.2.12> "Tomoe Ichigaya" The door was moving so badly that I tried to take out CRC5-56 from my bag, but unfortunately it wasn't for today. I didn't have it. Worried about future poltergeist phenomena, I stepped into the store a little after noon, and the store was quite busy.A young girl sitting in the hall directed traffic to the counter, which was still empty. I immediately started looking through the menu.I noticed that it looked "Kansai-style" somewhere, so one of the store's specialties was chicken. At times like this, even though I am well aware of the dangers of foolishly eating the same thing as I do at a soba restaurant in Tokyo, I discovered a certain type of rice in the menu. All of a sudden, my courage came up and I decided to go with the plain ``Tsumeitai'' and the rice. The two-man system of one man in the boiling room and one young girl in the hall was reminiscent of Beauty and the Beast, but in this state of manpower that seemed to be at full load, he was forced to leave the boiling room. The instructions to the girl were appropriate, and I was fine with just waiting for the udon to boil without getting nervous. “Zaru udon” @650 “Rice set/Spicy kelp rice” @200 Finished at 850 Enya. ``This delicious spicy rice with kelp is delicious!'' ``With rice with kelp! ♪'' And when the rice was exposed to the light of day, it was time for today's lunch. I'm sure that your satisfaction is guaranteed! It's been a long time since I almost never hear someone say "Kobu" in response to something like "Kobu" when eating oden or anything else, but I'm happy to see such a young girl doing the same. Also, the term "spicy" does not mean "hot" in English, but it is definitely spicy in the Tokyo-style sense of salty.If you avoid meat and chicken in this way, Kansai is The fact that he doesn't even show his face gives me a good feeling.* I believed in life and had no doubts about it, but when I looked it up on the microcomputer again, I found out that ``salty'' is more like a word used in the Kansai region for Major. surprised. Next, I researched whether konbu is "kobu" or "konbu" (what kind of free time you are!), but at least this doesn't seem to be a regional difference either, so I'm being stingy with the "Kansai style" that they claim. Saying that I've run out of options, I leave the rice bowl alone and focus on the udon first! The soup I put in the choko mouth is unmistakably nero, but it has a beautiful, transparent flavor, like the one from a long-established soba restaurant. It's not something that's glossy. Usagi proudly slurped the udon while watching the sesame seeds served in the mortar because she was adhering to her belief in remaining true to herself no matter the situation. The soup also emphasizes the katsubushi stock to a great extent, and because of the spicy soup, you can slurp it with udon, and the unique enjoyment that comes with having chilled barley or udon is sealed, but for Tokyoites, Easy to approach. Then, when I finally grind the sesame seeds and slurp the udon noodles, trying not to spill the sesame seeds into my lungs, the aroma of freshly ground sesame seeds blooms in my mouth. Needless to say, it felt fresh and interesting at the same time, but I don't think it would raise the value in terms of deliciousness parameters. And I'm going to make pure white rice with kelp tsukudani. There is an old Chinese proverb that goes, ``You can look at pure white china and never get tired of it, but you can't even touch it.'' But right now, I am obsessively degrading that pure whiteness. That's what makes Takewaki so self-absorbed...I've always thought that cabbage taro is the pinnacle of Japanese Cuisine, but perhaps kelp tsukudani is also quite close to that.My impression is that However, this restaurant does away with vanity and serves real food with highly competent customer service.In addition, there are materials (information) scattered throughout the restaurant that make you feel that the night club will be highly satisfying. Looking at the store, I can see that the weariness that can be seen both inside and outside the store is probably the result of years of training by the salaried workers in the area. He gave specific and appropriate instructions to the girl again from the boiling area. My day passes while I'm impressed by his professionalism, which is rare in restaurants these days.