Misc. Tokyo Eats and Drinks

Ramen in Shibuya.

Pickles, karaage and biru in an Akasaka izakaya.

Yakitori of all sorts in Akasaka izakaya.

Yakitori, umeshu and biru in 400yen izakaya in Roppongi.

Octopus and fried smelt in a Shinjuku izakaya.

Tamagoyaki in a Ginza izakaya.

Late night tempura snacking in a Shinjuku izakaya.

Bento dinner in a Shinjuku izakaya. 

Omu rice in a Shibuya izakaya.

Noodle okonomiyaki in Shibuya.

Soup and salad from a lunch set in a Shibuya café.

Pasta gratin from a lunch set in a Shibuya café.

Steak salad and baked risotto from a Shibuya café.

Breakfast set with croissant with actual butter (a rarity in China) in an Omotesando bakery.

Coffee break with brownie in Rose Bakery in Dover Street Market.

B and a green tea soft serve. 

Mandatory cocktails in the New York Bar in Park Hyatt. Bland, overpriced and tacky cocktails. Who serves a negroni in a martini glass?

Japanese food road kill.

Nogizaka Uoshin

Oolong + lemon highball

Squid in a bitter soy-ish sauce

Nokkesushi: 8pcs of kappa maki topped with (from the back) kani (crab meat), uni (sea urchin), ikura (salmon roe) and negitoro (minced, fatty tuna).

Tempura smelt

Nogizaka Uoshin

9-6-32 Akasaka

Minatu-ku, Tokyo

Notes:

After a glass of champagne at Orangé, B and I headed for Nogizaka Uoshin. The latter in fact implies that it is a chain of izakayas, owned by the Uoshin group. This one was specialized in fish and seafood. Before our visit I had seen pictures of the nokkesushi around the net, which looked incredibly tempting. And I was not let down - apparently too much of a good thing, is not necessarily bad. At 1500 yen not a bad deal either. I was not overly impressed with the squid but very much enjoyed the smelt tempura. It all went well with our large highball and the lively atmosphere in the smoky izakaya. Recommended.