A vegetable dining place in Daishomachi called "Honto Chotto".
Below the Palace Side Building.
A vegetable dining experience that focuses on organic vegetables, seasonal seafood, and fresh meat.
With the concept of "a little bit of luxury," this restaurant offers dishes that will boost the spirits of everyone who works in the city center. The food is gentle on the body.
This restaurant offers creative cuisine that features fresh organic vegetables directly delivered from Miura City, Kanagawa Prefecture. The menu is filled with a variety of seasonal ingredients.
The owner-s chef is Mr. Yoshida. He comes from Yamagata, where there is a rich variety of vegetables. His family also runs a famous restaurant specializing in meat soba, called “Soba Shop Ittoji Honmatta”.
During my training at an Oeberju in Hakone, and later in Tokyo, where I worked at French, Italian, creative Japanese cuisine, Chinese restaurants, Yakitori stalls, and patisseries, I came to realize the importance of ingredients, especially vegetables.
“I want to open a restaurant that focuses on vegetables.” She opened her own restaurant in Higashi-Mabu, and later at Marunouchi Palace.
Lunch menu.
"Cold Chinese Cuisine" that you can choose according to your mood on that day.
The noodles include five varieties: thick noodles, flat-cut noodles (made by Hayaishi Manufacturing), Umeboshi Neeji (hand-rolled plain noodles), spring wheat noodles, and Vegetable Cold Noodles.
These are six types of homemade sauces.
Sōzukuri wa-ful (Lemon Jelly), Black Cider, Rich Sesame, Rich Peppery Soybean Milk Sauce, Spicy Yuzukjan Sauce, Tomato Basil Sauce.
The quantity is usually selected from the options of medium-sized or large-sized portions.
The noodles are Vegetable Cold Noodles, and the homemade sauce is Black Cider Sauce. The portion size is medium.
【음료】
“煎茶”
【麺】
“Vegetable Cold Noodle, Black Vinegar Sauce”
A cold noodle with vegetables mixed in, featuring a smooth texture on the palate and a strong chew. The combination of black vinegar sauce provides an appropriately strong sour taste, creating a refreshing flavor experience.
Today's ingredients include tomatoes, mung beans, cucumbers, sea urchins, ham, gold thread eggs, cold chicken, shredded cabbage, wakame, crab meat, red ginger, carrots, and more.
A specialty cold noodle restaurant that truly captures the perfect harmony between its carefully selected noodles and its sauce.
Throughout the year, it's a pleasure to enjoy cold noodles.
A vegetable dining experience that focuses on organic vegetables, seasonal seafood, and fresh meat.
With the concept of "a little bit of luxury," this restaurant offers dishes that are healthy and help people working in the city center to feel better.
This restaurant offers creative cuisine that features fresh organic vegetables directly delivered from Miura City, Kanagawa Prefecture. The menu includes a variety of seasonal ingredients.
We were greeted with a kind smile by the owner-chef, Mr. Yoshida.
This restaurant is located in Yamagata, known for its abundance of vegetables. The family behind the restaurant also runs a dining establishment called "Soba Shops Itchitte Honban".
After undergoing training at an Oe Restaurant in Hakone, and then having various experiences in Tokyo, working at French, Italian, creative Japanese cuisine, Chinese restaurants, Yakitori stalls, and patisseries. I came to realize the importance of fresh ingredients, especially vegetables. With this realization, I decided to open my own restaurant that focuses on vegetables. I opened my first restaurant in Higashimabu, and later at Marunouchi Palace.
In the three years that I haven’t been here, this restaurant has become a specialty store for cold Chinese noodles.
Lunch menu. "Cold Chinese Cuisine" that you can choose according to your mood on that day.
The noodles include five varieties: thick noodles, flat-cut noodles (made by Hayaishi Manufacturing), Eba no Nio (hand-drawn plain noodles), spring wheat noodles, and Vegetable Cold Noodles.
This restaurant offers 6 types of homemade sauces. They include: Salt-based soy sauce-style sauce with lemon jelly, black vinegar sauce, sesame sauce, rich spicy soy milk sauce, spicy Yuzuk-jang sauce, and tomato basil sauce.
The portion sizes range from large, medium, to small.
The decision was made based on the available noodles, which are flat noodles. The homemade sauce available includes tomato-basil sauce. In terms of portion size, we choose medium-sized portions, with additional homemade meat miso added.
【음료】
“麦茶”
【麺】
『Cold Chinese Noodles』
Colorful ingredients include purple cabbage, tomatoes, cucumbers, mung beans, red radishes, baby leaves, jellyfish, crab claws, carrots, wakame, green vegetables, eggs, ham, steamed chicken, etc. These are served together with flat noodles mixed with tomato basil sauce. Chili is also provided as a side dish.
Combine with Priciko's flat noodles called “Talia Telle” over a tomato sauce. The fresh basil sauce serves as an accent.
Adding the spicy meat miso made of chicken and pork minced meat, along with red and white miso, adds depth and richness to the dish.
What I thought was good is that they had a apron available. The source material, unexpectedly, can fly quite far.
The pasta was well-cooked to perfection. The abundance of vegetables provided a good source of nutrition, and the sauce was also delicious. Initially, I thought the classic black vinegar or sesame sauce would be a good choice.
The location is in the basement of a building adjacent to the Palace Hotel. It's a small restaurant with a counter at the center, offering only a few seats. It definitely looks like a Japanese-style restaurant or a izakaya, but the menu features bistros-style dishes. What made it even more special was that the staff, consisting of handsome Asian guys, guided us in a fluent manner.
The lunch menu for weekdays includes dishes such as "Fully Loaded Summer Vegetables! Cold Spicy Curry," "Spanish-Style Omelets with Colorful Vegetables on a Lunch Plate," "Steak Sandwich with Young Chicken Breast," "Juicy Cauliflower and Mench Katsu for One," "Homemade Salted Yeast-Pork Steamed with Seasonal Vegetables," and "Extra-Large Eel Katsu."
Chicken in Western-style cooking, that's the choice. Just then, customers flooded into the store, and it took quite a while for them to arrive.
【Set Meal】
“Special Chicken Nabe with Fresh Chicken Breast, served as a full meal. Served with homemade Tartar Sauce.”
On top of the o-nabe are rice, miso soup, small bowls of vegetables, seasonings, and the main dish.
【メイン】
“チキン南蛮”
包裹在酥脆外衣中的炸鸡胸肉，搭配甜醋酱汁，再淋上丰富的奶油塔塔酱。
Each piece of chicken is generous and large in size. Even though it’s fried, the skin has a crispy texture like that of a fryer, while the inside is fluffy and meaty. The chicken is tender and juicy. Along with this, there’s an abundance of tartar sauce poured over it. All these elements work together to create a delicious and balanced taste. The sauce itself was also outstanding! This tartar has a smooth texture similar to oolong sauce, with a rich flavor and good consistency. It really absorbed into the skin along with the sweet vinegar, making it even more delicious.
“カブの千切り”
This is a generous amount, which is delightful. Moreover, it's extremely thin. Even the soy sauce dressing used on the salad tastes great. The skill in preparing such details is truly remarkable.
【お味噌汁】
“赤だし”
A soy sauce-rich miso soup with tofu and wakame. A refreshing taste, perfect for summer. A red miso-based dish that truly captures the essence of summer.
【Small Plates】
“牛すき焼き煮”
This beef stew has a rich and sweet flavor, with a generous amount of sauce soaking into the meat. The onions are also soft and have a well-integrated flavor. Since the portion is small, I really want to eat more. It would definitely be perfect as an accompaniment to alcohol.
【漬物】
“香の物”
Cabbage and cucumber salt-mashed, pickled. A crunchy texture on the palate, with the pungent flavor of mountain pepper adding a pleasant aroma.
【Rice】
『Rice Porridge』
Thankfully, there is no additional charge for the larger portion size. The moist texture of wheat adds a delicious flavor to the dish.
The concept is to allow guests to enjoy a bit of luxury. They use high-quality ingredients such as organic vegetables delivered directly from farmers, creating delicious dishes that blend Japanese and Western flavors. I was surprised by how delicious both the main dish and the side dishes were, even on a day like today. With such dedication to fresh vegetables, this restaurant seems like a great choice for a "walkable lunch" option.
