Izakaya are Japanese Pubs

Oshamanbe Sakaba Ginza

3-7-12 Ginza | Oji Fudosan Ginza Build. B1

Chuo 104-0061, Tokyo Prefecture

Basic post-work Japanese Pub - again in the basement

The translation of the menu might need a little tweaking:

Edamame

Fried Mackeral 

Tempura Crab legs

Potatoes and Cheese

Octopus Suckers

Shōchū

Shōchū (Japanese: 焼酎) is a Japanese distilled beverage less than 45% alcohol by volume. It is typically distilled from rice (kome), barley (mugi), sweet potatoes (satsuma-imo), buckwheat (soba), or brown sugar (kokutō), though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes or even carrots. Its history dates to well before 1549.

The TOKYO DOME MENU

Eating at the Tokyo Dome

Bento Boxes

Ballpark Food

A Picnic

We picked up sushi and flatbread in the Basement Food Hall of Ginza Mitsukoshi

Then we took it to the 9th-floor terrace

Herb Garden for the restaurant

The Clock Tower across the street

Thanks to Amy for the images of the terrace.

Then back to the hotel for a break before the evening's adventure.

A Whole New Respect for Ramen

Ichiran

150-0001 2F, 6-5-6 Jingumae Sibuya-ku Tokyo-to

First, que up on the steps.  We were early for lunch, so the line was just 1 or 2 parties.

At the head of the line, there were two cash-only payment machines.  You insert your money, then press the soda machine like buttons to select your items and receive tickets to take into the restaurant.

Once inside, we were shown to our individual booths 

Each booth has its own water fountain!!

Once seated, you fill out the specifics on a sheet (my choices):
               Dashi: Light/Medium/Strong
            Richness:  None/Light/Medium/Rich/Extra Rich
            Garlic: None/Drop/Medium/ 1/2 Clove/1 Clove
            Green Onion: Without/Whites/Green Onion
            Spiced Pork: Without/With
            Spicy Red Sauce: None/Mild (1/2)/Medium (1) / Spicy (2) / (3-10) (4)
            Noodle Texture:  Extra Firm/Firm/Medium/Soft/Extra Soft

Then, you ring the bell, and someone comes and picks up your tickets and preference sheet

Amy waiting for her Ramen

My Ramen, delivered through the little slot in the wall.  I also extra mushrooms I ordered.

From their website:

We craft each bowl of ramen one at a time, serving them at their best moment. Dig in right away -- there is no need to wait for your companions.

First sample the broth and noodles on their own for about three or four bites, not mixing the secret sauce in just yet. We recommend only then blending the sauce in. Thoroughly mixing Ichiran’s special noodles with our natural pork broth soup creates a wonderful harmony of flavors.

Our fresh noodles are very time sensitive. Once in the boiling water, they expand. Therefore, we strive to deliver your ramen from kitchen to your table within a fifteen second window so that you can enjoy the exact texture you ordered. We have a rule about how long it takes for our noodles to reach a guest’s table. Anything over that limit is unacceptable, which is why all seats are within arm’s length. The time? 15 seconds.

Why not try a “noodle refill,” a unique aspect of Hakata’s culture?
First mix the noodle refill and small quantity of broth it comes with, sampling them before transferring to your bowl. With each bite, the gently sweet taste and aroma of the noodles will unfurl across the palate. The noodles can then be dipped in the remaining broth for further enjoyment.

Incidentally, ordering a noodle refill after eating half of your noodles will ensure that your new noodles are ready just as you finish your first serving.
Adding extra toppings to taste will let you create a custom bowl that is even truer to your preferences.

Keeping a Theme Going: Wagyu Beef for Dinner

Ore No Yakiniku Ginza (My Yakinik in Ginza)

More Highballs

Big Shrimp

An assortment of Wagyu Beef

Seasoned Seaweed

Rice with veggies

Wagyu to Worldwide

Japanese Black makes up 90% of all fattened cattle in Japan, Japanese Brown is the other major breed. Top-quality wagyu boasts 20-25 percent marbled fat. This extremely high degree of marbled fat is what gives wagyu beef its superior texture and taste.

Japanese Black Cattle

Now, let's try some in Wagyu Burgers:

 

Wagyu to Worldwide

Italian Dinner in Kamakura

Amalfi Kitchen

2-1-5 Komachi, Kamakura City

Kanagawa Prefecture 248-0006, Japan

Okay, to review, today in Tokyo Japan, started NOT in Tokyo. In CHINATOWN. At an OKTOBERFEST, and is now ending in an ITALIAN restaurant.  What a multicultural day.

Gnocchi  in Cheese Sauce with Oysters

Then back to Yuko's Condo for the night.  Thanks again to her and her family for their hospitality.

Lunch in Chinatown, Yokohama, Kanagawa, Japan

Bairan - Shuka

There are four Bairan Restaurants in Chinatown.

This is a Shanghainese restaurant with over 30 years of history.

Soy Sauce and other flavorings

Dumplings

Spicy Shrimp in Chili Sauce

This is made of Chow Mein noodles tossed with egg and then placed in a skillet to create a hard shell on the bottom.  Then to get the result, I would put the Chow Mein vegetables and protein in the center of a plate, and then turn the noodles on top, crispy shell up.

The restaurant is said to sell 5,000 orders of the Bairan yakisoba each day.