The Nagasaki Restaurant in Dogenzaka, Shibuya, was the “Rolls Royce of machi-chuka”.
The redevelopment of the Shibuya district of Tokyo is progressing rapidly.
The Dogenzaka building where my old friends and I used to work in the early days of Shibuya has been demolished and now there is no trace of it left.
The nearby Nagasaki Restaurant has also been relocated to a new location along Route 246 behind Tokyu Plaza, following the redevelopment of the Dogenzaka area.
Nagasaki Restaurant has been featured in “Solo no Gourmet” (Gourmet of Solitude) and gourmet YouTubers, and has become even more famous in magazines and specialty publications.
I enjoyed every single plate of food to the fullest!
Starting with the kata-yaki Sara Udon, there were shrimp chili, fried squid and broccoli, fried dishes (squid, burdock root, 3 kinds of spring rolls), gyoza (2 kinds, baked and steamed), kisu meat and egg, etc. This is really what it is all about! This is really the best of “Machi Chuuka”! I enjoyed the best of “machu-ka”!
The mother who used to be there is now retired at the age of 88, but her daughter is still going strong and greeted us warmly.
If you visit Shibuya, I hope you will try my favorite kata-yaki “Sara Udon”.
In autumn in Kyoto, Japanese chestnuts from the long-established “Hayashi Manshodo” are available as souvenirs!
The soup at Itamae Ramen Aoyama Asoko is so good you could drink it all up!
Kyoto’s Cantonese Cuisine – “Take Xiang” at Gion Shinbashi Tamotoko is elegant, gentle, light and delicious.
Have you ever heard of the term “Kyo-Chukka”? We visited the up-and-coming, young brothers’ restaurant “Kyo Zhonghua Makisada”.
There is a great sushi restaurant in Yokohama! Hamada” is great!
