daikon oroshi

New Year's Eve at Kyo Ya

As is our annual tradition, Mutsumi and I had a quiet New Year’s Eve at Kyo Ya, enjoying dinner with our favorite chef, Chikara Sono. Here’s a look at how we closed out 2013…

Started with an amuse bouche of cured Spanish mackerel from South Carolina…

Shirako in ponzu, which is “milt,  as folks now prefer it’s called… :)

Roasted gingko nuts were back in season, these imported from Akita prefecture…

Red sea cucumber…

With mixed daikon oroshi and key lime…

Hokkaido hairy crab…

You have to place pre-orders for these every June in the hopes the cold waters off Japan’s northern most island will yield enough bounty…

Sono-san was lucky enough to get twelve crabs in this year put one aside for us, brains and all…

Dinner was accompanied by a limited edition Dassai 23 New Year’s sake…

A bit cloudy, Sakurai-san from Dassai recommended it be served in wine glasses…

Kampai!

Omakase sashimi, with more Spanish mackerel, live Hokkaido octopus, Santa Barbare sea urchin, Tasmanian salmon, Canadian otoro, Kumamoto aji and "local "ishigakidai” from Long Island…

Fried soft shell shrimp with burdock root…

And a braised red snapper head…

I went for a second round of sashimi…

Before moving into a plate of traditional year end toshi koshi soba…

We ordered two sets…

Mine served with roast duck soup…

Here’s to more amazing meals in 2014!

KYO YA

94 East 7th Street, off 1st Ave.

New York, NY 10009

212-982-4140

Fukurodani Volleyball Club Members’ Profile
Members' Profile:
Datekougyou - Aobajousai - FUKUROUDANI - Nekoma

Hello Haikyuu tag! Can I ask for help finding the information about the rest of Fukurodani’s members profile that was apparently shown in volume 11? I’m mainly missing their recent trouble and ability parameter, so if you know about it, please tell me! Thank you! ^^ (also I might read their kanji wrongly so please tell me if I made mistake too!)

Under the read more are their profile that I found (Konoha’s name is so pretty and Onaga’s favorite food is just too cute!)

EDIT: Finally completed thanks to this post!

Keep reading

Asadachi, Tokyo

I make no secret of the fact that Tokyo is my favorite food city the world. No other city holds a candle to the quality and diversity of the restaurants you’ll find in Japan’s capital. Not even New York City.

Having explored so much of the dining scene there over the years, on our last trip over, we took a day and decided to go “deep”, as the Japanese say; deep into the undiscovered depths of Tokyo’s funky foods. And one of the places we stumbled upon was Asadachi!

Asadachi is located at the beginning of “Omoide Yokocho”, or “Memory Lane”, a narrow alley of shops specializing in all kinds of classic Japanese street foods, from yakitori to ramen to offal. The street is also referred to as “Shonben Alley”, or “Piss Alley”, due to the lack of toilets and not so pleasant smells you’ll sometimes experience there. But putting odors aside, Omoide Yokocho is a place where if you know where to look, you’ll find some of the city’s best underground eats…

The entrance to Asadachi is marked by an unlit lantern and small sign…

As with most eateries in the alley, it’s a narrow establishment and seats only about 6 to 8 people. It was hard for a man of my size to fit in, but I sucked in an squeezed through…

Asadachi is run by this fine gentleman, who is known only as “Onichan”, or “big brother”. He took over when his dad passed away and now operates the place with his mom. Their menu changes daily, depending on what they find at Tokyo’s morning markets, and he writes out the selections every day by hand, as you can see behind him here. A red circle or line means that dish is sold out…

Here’s his mom, taking reservations on their old school rotary phone…

Notice the turtle shells above her head. That’s one of Asadachi’s specialties, along with local frogs legs, but you need to call ahead two days in advance to save a seat and reserve either, we discovered too late, unfortunately. So we went with whatever they had left that night. Here’s a look…

Raw tarako, or pollock roe…

Nametake mushrooms with daikon oroshi…

Grilled harasu, or fatty salmon belly, which is like toro with skin…

Senmai, or boiled tripe, with miso and sesame oil…

And the main event… can you guess what this is?

That’s “tama-chan”, or raw pigs testicles, served with raw egg and scallions…

You break the yolk and mix it all together…

It was my first time eating any sort of testicles prepared this way and I loved it! Forget the turtle and frog, I’m going back to Asadachi every Tokyo trip for the balls!

With a few bottles of Sapporo to wash it all down…

The cost of all these delightful delicacies… $40!

If you’re looking to eat a little off the beaten path when you’re in Tokyo next, I highly recommend you take a trip down “Memory Lane” to Asadachi for a meal you’ll never forget!


ASADACHI

1-2-14 Nishi-Shinjuku

Near the start of Omoide Yokocho

Shinjuku-ku, Tokyo

Japan

+81-3-3342-1083

Cash only

Japanese only

Abe-Chan, Tokyo

Old school. No frills. Locals only.

All words I’ve heard used to describe Abe-Chan, a yakitori joint located along the Azabu-Juban Shopping Street here in Tokyo.

All words I like.

So I went to check the place out for myself finally and was happy to discover that Abe-Chan lives up to its reputation.

A small restaurant known for its grilled chicken and pig parts, Abe-Chan has a counter and tables inside, but also offers a take-out window if you just want a few skewers to go…

It’s a narrow establishment that you’re not meant to relax in. You enter, you order, you eat and you exit. No dilly-dallying here…

When you go in, you’ll find the master at his station to your left. He methodically turns the skewers till their perfectly grilled then dunks them in that enormous vat of sauce in front…

He then leaves them for servers to pick up and run to hungry customers…

Their smoke stained menus are pasted to the walls. Japanese only. And yes, that is an ashtray as you’re unfortunately still allowed to smoke in restaurants in Japan…

I started with pig heart…

Moved into chicken skin…

The one beef item on the menu, skirt steak with daikon oroshi…

Pig’s liver…

And chicken thigh to close me out…

I couldn’t decide which picture to use so you get both…

I had another meeting to get to so opted for oolong tea instead of beer with lunch, but I enjoyed that they served it in a Guinness pint…

Whether you’re looking for a quick snack on the go or an entire offal-filled meal, Abe-Chan suits all your noshing needs.


ABE-CHAN

2-1-1 Azabu-juban

Minato-ku, Tokyo

+81-3-3451-5825