After Work Go to Morishita Station Where Shitamachi Culturee Still Remains.
In Edo period, Morishita flourished as the temple town of Fukagawa Jimmyo-gu Shrine, so the district is filled with warm shitamachi atmosphere even today. Morishita is also known as the birthplace of 'curry pan' (curry buns).
In the middle of the intersection stands 'matoi', a flag used in Edo period as the mark of firefighters, and also to raise the morale of them. Now I would rather call this city Edo than Tokyo!
Uosan Sakaba, a Very Popular Izakaya in Monzen-Nakacho.
This izakaya offers fresh fish dishes at incredibly low prices. This old traditional 'noren' (store curtain) makes my heart leap with excitement!
As soon as you enter, you will find two 'U-shaped' counters welcoming you. Note that each counter has its own staff in charge, so you can't make an order to the other staff even if she looks available. A number of sake bottles are kept under the counter.
Kanpai!' (Cheers!) A bottled beer is a nice touch on the 'U-shaped' counter.
As there is Tsukiji Fish Market nearby, every fish dish they offer is so fresh and tasty. Aji-ten (horse mackerel tempura) is just 320 yen!
Looks like they have more than 100 kinds of dishes, according to the menu on the wall. Their fish dishes include sashimi, tempura, vinegared dishes, 'nikomi', and grilled dishes. Hmm, everything seems so appealing!
Yamariki Main Store, One of Tokyo's Big 3 'Nikomi' Places.
For more than 80 years, Yamariki has been loved by customers in Morishita. This izakaya started its business right after the Tokyo Great Earthquakes, which is amazing! They went through hardships including losing the store because of the Tokyo firebombing, but the third owner, who had learned French cuisine after graduating from Hattori Nutrition College, started adding some French dishes to their regular menu such as 'nikomi' and 'yakiton' (grilled pork).
This food fusion of old and new has attracted more customers and finally made the izakaya one of the most popular ones in Tokyo! It is believed that their 'nikomi' has enabled the company to have their own building, the so-called 'Nikomi' Building!
Regular customers usually order 'nikomi' (580 yen), their specialty, and garlic toast (300 yen) which is crispy and VERY hot!
Watercress is a nice refleshing touch to that rich greasy food. Uncured ham and watercress salad (1000 yen).
Skewered 'kashira' (pork cheek meat) and 'nankotsu tataki' (pounded chicken cartilage). I'll try them with salt.
A wine fridge is placed next to the restroom. This corner symbolizes a fusion of old and new!