A yakiniku restaurant located on National Route 6, near the Tsurumae Station of the Tokyo Metropolis Subway.
Since I visited the location in Akihabara back in May this year, it has been about 10 months since I last went there. This is my return visit after approximately 10 months.
A unique privately owned yakinaka restaurant in Tokyo.
Today, I was working at a site in the Sumida District.
A little earlier than usual, we climbed up and took a bus that took us along a different route. We arrived at Zanken.
Here, passengers get off the bus and transfer to the Tsukuba Subway Line. The distance between the bus stop and the entrance of the subway is about 300 meters.
That place is the restaurant we are talking about.
It seems that the restaurant has already started serving food. Seeing its appearance, I couldn't resist stopping in and was completely captivated by it.
My first visit was at a table on the second floor, but this time I chose a counter seat on the first floor.
It seems that I have become a mouthpiece for others.
I drank before coming to Koko, so it wasn't beer but a type of mixed drink called chūhai.
These are four types of fried dishes: pork with red ginger, reed cress, asparagus, and mint.
All of these dishes are about half the size compared to the Japanese-style fried chicken from other restaurants. However, the price per serving is lower.
While drinking soba soup, the dish of fried chicken is served.
As requested in the order form, four kinds of dishes.
アスパラにはソースをかけますが、レンコンには醤油を使います。
All portions are of a size that is easy to eat, one or two bites each.
We added chūhai to the dishes. The kisu is made with soy sauce, and the pork and red ginger rolls are served with a sauce.
With an appropriate amount of alcohol and fried chicken, we get up after about 30 minutes.
Originally, I entered the restaurant just to have a quick drink on my way home, so this is more than enough for me.
After returning home, I went and "relived" my drinking experience.
Zōen, where the Tokyo Metropolitan Subway Asakusa Line and Oedo Line intersect.
Even though it is called a “connection point,” the stations are far apart, and there is no connection between them in the underground area. Walking on the surface takes more than three minutes—a rather inconvenient situation.
Walking from Katsushika Street on the Oedo Line side to Edomori Street on the Asakusa Line side, we arrived at a street corner near the entrance of the Asakusa Line. It's a privately owned chukkatsu restaurant that doesn't belong to any major chain.
On a certain weekdays, on my way home from work, I tried to switch from the bus to the subway.
It seems to be a yakiniku restaurant that operates on a private basis.
Narrow interior of the restaurant, with only a kitchen and a counter on the first floor. No customers are present yet.
It seems that there are also seats on the second floor, and we are directed to that area.
The second floor has table seats.
First customers were a couple in their 30s, both handsome and elegant, along with two men.
Indeed, "ぼっち" seems to be a rare phenomenon.
Well, actually, I went to drink something elsewhere earlier, so instead of beer, I'll start with a Hibール.
The katsu was ordered by writing it down on paper.
First of all, the menu includes beef, kiss, asparagus, and red ginger. Well, these are probably the classic items on the menu.
メガハイボールがすぐに提供されます。通常サイズの約3倍ほどの量だと思います。
While enjoying a drink worth savoring, the spicy katsu arrived.
However, all of the katsu are a bit smaller in size.
And since it's a table seat, the sauce will be exclusive to me. But as a matter of common sense, "double-marinating is prohibited."
First, renkon.
It has a crunchy texture that makes it taste sweet even more.
And, cows.
It has a well-rooted aroma of beef.
And, a kiss.
It seems to be quite small in size.
Originally, I wanted to sprinkle soy sauce over the kisso, but I ended up adding it to the sauce. When added to the sauce, it seems that the "fragrance of kisso" is lost.
The pleasant green smell of asparagus and the numbing spiciness of red ginger make alcohol flow more smoothly.
I replaced the Mega Highball with something else, and instead of alcohol, I used lemon souse. I also added trout, mullet, and venison.
The lemon savor is served using a metal kettle. The atmosphere is pleasant, but the hands and lips that hold the kettle are cold.
Additional spaghetti sticks were also served.
The birds that I love greatly, the common ouzura, as well as the red wienner—all of these are classic skewered dishes.
All the items are small in size, but the price per unit is affordable, allowing you to enjoy various types of skewered chicken.
It's not a chain restaurant, but rather a privately owned business (or a local chain restaurant). Therefore, the efforts put into management are truly remarkable.
