Toshima City, Tokyo, Japan｜Kokiden

First visit without reservation for weekday lunch Located on the basement floor of Prince Hotel It's a very calming store. Ajisai lunch 2500 yen Choose 2 out of 4 weekly dishes This time there are 2 people Stir-fried beef with oysters & stir-fried shrimp and vegetables with garlic Stir-fried chicken with flavored soy sauce, shrimp and vegetables with garlic We changed to fried rice for an additional 500 yen. The portion was generous, and the seasoning and stir-frying were excellent. The arrangement is also beautiful. In addition to 2 main dishes, assorted appetizers and soup Comes with apricot jelly tofu containing collagen. As for the appetizer platter, you can enjoy each bite of Chinese grilled pork, white wood ear bamboo shoots, and squid with roe. Everything was delicious, but the fried rice was especially delicious. Service for hotel quality food The cost performance is very good. This is a versatile restaurant for solo travelers, families, girls' gatherings, and business lunches.

I visited here for the first time using points and coupons. I had a shark fin lunch that felt like a reward in the calm interior of the store, where you could feel the staff's service spirit. The taste was perfect and my stomach was full.

I entered the store after 14:00 on a weekday. Since it was past lunch time, the place was pretty empty, so we were able to enjoy a leisurely lunch. A 10% service charge will be added to the menu price, so be careful not to embarrass yourself by saying the price is different when you pay. This time I ordered an adult lunch (1980 yen) ・Red Octopus Wiener ・Corn soup with egg ·Mabo tofu ·Fried Rice ・Oiled chicken ・Shumai ・Fried shrimp style spring roll ・Sesame dumplings You can enjoy these on one plate. I forgot to take a photo, but after this, homemade almond tofu will be served. The octopus wieners and fried shrimp-style spring rolls give it the feel of a children's lunch, giving it the nostalgic feel of a department store cafeteria. Although the portions were a bit large, I felt that the seasoning and cooking method brought out the individuality of each dish.