Day 3 Tokyo

This day started again with a trip to the 7 Eleven in our Building in the Cerulean Towers in Shibuya.  We got our coffee in the can and bought a few unique items.  I had the fruit salad yogurt with grapes in it.  Pretty good and a hard boiled egg that they sell at all the convenience stores.

Other Goodies

We ate our breakfast in the room and got ready for another day of the most unusual meals ever.  Two memorable multi course meals and lots of walking.
Our first mission was to go to a recommended Unagi house.   We got on the subway and found our way to the area where this very well know and respected Unagi house.  We thought we were going to get the Fresh water Eel in a bowl with rice, but when we finally found this restaurant  called Jubako in Asakasa, with many people assisting us, it was very well hidden.  We were asked to take our shoes off and were brought into our own room.  It was a place that politicians come to have a long authentic lunch in private.  We were assured that this lunch was going to be expensive.  They were right.  We had  the Omakase menu, a tasting menu.  We had Kawahagi with Liver File fish, eel liver, abalone, Uni to name a few dishes.  It was a very traditional meal. The restaurant has been serving for over 100 years.  It has been in the family with a young chef.

We enjoyed our multi course meal here and then headed back to the hotel to get ready for one of the best meals we have ever had.   We headed back to Roppongi Hill to see the lights.

DINNER  TIME;

We had reservation at Ryugin. This would be a Kaiseki (modern) multi course menu.  It was one of the most elegant, delicious and unique meals I have ever had.  We took pictures of each course.Steamed abalone, fried potato finished with ginger sauce

Sea Urchin and egg custard with shrimp jelly

Japanese fish liver and some vegetables mixed with white miso

Kani Shinjo, a bowl of soup with grilled and dumpling crab

RyuGin assorted Sashimi – Japanese lobster, flat fish, Tuna and Squid.
Two pieces each.  One to dip in the soy with the real wasabi and the other piece to squeeze lime and salt on it.  What a great way to each sashimi.  So fresh, tender and beautiful presentation.

Mashed soybean and leeks oiled with 2 kind of clams

Grilled Sea Perch and steamed chest nut.  The Grilled perch had a rice crispy type of coating on top.  Great textural idea.

I loved the persimmon that had been marinated in raspberry vinegar.  It was delicious.  Each dish was served in a different gorgeous dish.  It was a parade of gorgeous presentations.

Orange sherbert with mandarin orange slice

Fluffy cake with  3kinds of tastes – Genmai tea powder, soy been powder and coconut powder

Baked chestnut cake with two kins of cream  – chestnut cream and sweet potato with lemon

Japanese Cold Soba
Sardine baby and chinese cabbage on the rice. Miso soup and Ryugin style pickles made like a piece of su

Chestnut cake with chestnut creme and sweet potato and lemon creme

Grilled IWATE Beef, turnip coved with Miso and tomato puree with some vegetables in yogurt.

This was one of my biggest surprises.  I loved the refreshing flavor of yogurt, tomatoe and the crunch of the most perfectly cut blanched veggies of beets, carrots and cucumbers.

Mattcha to finish off the meal.  I was so full, I couldn’t move, but it was worth every bite.