Sumida City, Tokyo, Japan｜酒亭田中

A lovely yakitori course, ending with one of the best oyakodons in Tokyo. I like that non-yakitori dishes were served, which is a welcome change. The atmosphere was not as serious as some other fancy yakitori places, and the chef took time to chat with us in our bad Japanese. A place that’s remembered fondly :). (Dined in March 2019)

“Tanaka-san, who has been here for the first time in five years, is definitely the best.” On this day, I revisited Shutei Tanaka for the first time in 5 years since my time at Toritanaka. Previously, we had to make reservations by phone, but a vendor intervened mid-way through the process, making it impossible to make reservations at all, which meant people stopped visiting. This time, MyRebi taught me how to make a reservation and I managed to visit. Thank you! On this day, the course cost 4,500 yen (tax included, drinks not included). Is it sufficient in quantity? That's what I thought, but when I opened the lid, I was very satisfied with the volume and quality! ! ! Even though it's a downtown area, the pricing is completely wrong. By the way, you can add à la carte items, but I think the average person will be satisfied with just the course. The course content is... ◆Edamame pickled in soy sauce It seems to be a variety called Ajisho. It tastes perfect with beer and you can eat it all the time. ◆Soaked Japanese parsley and mitsuba root There are a lot of mushrooms in there along with parsley and mitsuba. This appetizer is refreshing and has a strong flavor of the ingredients. ◆New ginkgo and shrimp fried chicken The ginkgo nuts are cooked in dashi soup and fried to make them fluffy. Ebi-imo is sticky and has a fine texture. ◆Homemade tofu minced chicken The tofu is homemade! A place to rest your chopsticks. ◆Negima Now, the skewers are finally here! The first green onion was suddenly very juicy! It's steaming and fatty~♪ ◆Hinai chicken liver Super soft and creamy. The liver has a hint of sweetness and is insanely delicious. ◆ Pickled breast meat A dish similar to seared breast meat. It's delicious if you eat it as is, but if you dip it in egg yolk and wrap it in seaweed, it won't be bad. I reused the leftover pickled sauce by pouring it over the homemade tofu that came out earlier. ◆Raft (long onion) When I told him that I don't like shiitake mushrooms, he served me this one. Green onions have a surprisingly high sugar content and are sticky. ◆Fried date chicken wings A junky taste with a strong garlic soy sauce. It comes with bean sauce. It's quite addictive and tastes like alcohol. ◆Seseri The elasticity of the meat is amazing! It seems like it makes a crunching sound when you eat it. ◆Tsukune Fluffy meatballs. The meat juice will overflow. The sauce is relatively light. ◆White liver pate with balsamic vinegar The patty does not have a bloody smell and has a strong richness and flavor. I heard that it's made with onions, fermented butter, and honey. Isn't this also highly addictive and the best? ◆ Sasami wasabi @ 480 yen (additional) The cell is already full and on the verge of exploding. But I was forced to order it because of the people around me (lol) It was moist and soft. ◆ Oyakodon (oyakodon) The creamy texture of the yolk and the flavor of the soup stock are wonderful, and the taste is even better than the oyakodon you get at specialty restaurants. The chicken was grilled over charcoal and was fragrant. I was deeply satisfied with Tanaka-san's chicken dish after a long time. Well, I guess I'll have to find another vacancy and visit you again. Thank you for the meal for the first time in 5 years.

The popular store Toritanaka changed its name and reopened. In any case, reservations are difficult. Luckily, my friend and I were able to make a reservation at the same time! ! The location is near Kanegafuchi. This was my first visit since Toritan Junior High School. The course I received was 4500 yen. Edamame pickled in soy sauce Spinach dip New ginkgo and shrimp sweet potato Boiled Yamashina eggplant Kumano chicken thigh Hinai chicken liver zucchini liver paste crostini Fried date chicken Chicken fillet wasabi Chilled fruit tomato and cheese salad Two types of pickled vegetables Oyakodon (or ramen, or whatever you like from Soborodon) (addition) White liver sashimi with garlic soy sauce and salt Tsukune Quail egg Seseri Soriles Alcohol is beer only All the dishes prepared by the owner, who is originally from Kyoto, have a delicate and gentle taste. Serve tomatoes floating on a plate with ice. The liver crostini also has a melt-in-your-mouth paste. It's also great that they serve many small portions and use beautiful vessels. To begin with, I prefer courses that include food rather than just yakitori, so this is a really fun course. Yakitori is made with different chicken parts for each part. All the skewers are delicious and delicious, but my favorites are the fluffy meatballs and the melt-in-your-mouth liver. The added quail eggs are cooked perfectly as the yolks become runny. Soriles has crisp skin. The meat is juicy and plump. Each bottle has a level of deliciousness that remains vividly in your memory. Even though it is located in Kanegafuchi, the price is reasonable. Now that I know how to make a reservation, it's easy to go even by myself, so I'd like to go there again. (It's no big deal to cross Tokyo for an hour each way!)