Umenohana Tofu Restaurant - Toyota City, Japan

Entrance to Umenohana at Toyota City

This weekend, we were able to visit Umenohana restaurant with our friends Mr. & Mrs. Miyano at the Toyota-City location. Umenohana means 'plum blossom' in Japanese. It is a restaurant famed for the very interesting and super creative ways that tofu and other soy products can be prepared and served.

As we sat in our own private Tatami room, tofu and it's various sub-production products such as Yuba (tofu 'skin') and Okara (soy pulp) were amazingly and deliciously used for what seems a myriad of dishes that kept coming every 10 minutes or so by a lovely kimono clad waitress.

I had been to this restaurant last year and requested that we take Ken there this year as he and I enjoy eating the Chinese dumplings from this restaurant that we can buy at a take-out location in a department store in Tokyo. I knew he would love this place!

It really is very delicious and easy on the palette, as well as pretty healthful dining. If you ever get a chance to visit one of Umenohana's locations, I highly recommend it. The link (above) brings you to their website which has a button for 'English' at the top of the page. However after I clicked on it today it takes you to a page that says in Japanese that the English page is currently under construction. Maybe it will be up in English soon. In the meantime you may still enjoy checking out the cool pictures of some of their dishes and their restaurants on the Japanese pages.

Below are photos of just SOME of the wonderful dishes served in our set-course meal on this visit (there were about 16 things served in all). You can click on the photos to enlarge if you like. Enjoy and try not to get too hungry...aloha!

Our table in the Tatami room

A sushi type roll with the Yuba (tofu skin) used on the outside of the roll. Inside is tuna and Japanese mountain potato (white parts), called Yamaimo. It is actually a yam with a sticky texture. The ceramic dish here sports a type of glazing that is famous in Mie (mee-aye) prefecture in Japan.

This is a cold kind of soup with shrimp. The shrimp is minced almost like a ground meat. It was SO good!

And here is the Tofu steamed dumpling. This is awesome!

This bamboo contraption is used to push out the blocks of Tofu served here. When the tofu is pushed through, it comes out of the bottom in 'noodle' form and is placed into the glass dish with some sauce to eat it with. One block is sitting in the bamboo gadget ready to go. Fun AND yummie!

The tofu 'noodles' after being pushed out of bottom of the bamboo gadget (seen on the right)

There were a 2 types of tofu served, this is a close up of the one that had bits of Shiso leaf in it. Very refreshing and tasty!

Tofu pudding for desert with a caramel type sauce made from toasted Soybeans

Soy/Tofu Ice Cream with soy caramel sauce and Kinako powder on top. Kinako is a kind of soy flour made from toasted Soybeans. It tastes kind of like peanut butter and is often used in the making Japanese candies.

One of the decorative 'relief' areas in the hallways of the restaurant. Each one was so different and had a fresh flower placed in it somewhere. This one had the flower in the moon hanging.

Krispy Kreme Doughnuts in Chiba, Japan

Well now they've gone and done it. There is a new Krispy Kreme Doughnuts located about 10 minutes away from our home in Japan, at the Minami Funabashi La La Port shopping mall. Krispy Kreme has several locations in Tokyo proper, but now they are spreading out from there. We have never gone to any of the shops in Tokyo since the waiting time in line is usually 1 hour if you are lucky, it can easily be 2-3 hours. I have also heard of people waiting even 4 hours! We decided to check out the La La Port location and there was only about 15 minute (or less) wait time. We got there before I snapped this photo, there was no one outside waiting at the time.

Click here if you would like to read a fairly detailed article about Krispy Kreme in Japan (by Japan Inc).

So this location at La La Port, looks mostly like any US version of Krispy Kreme, except not as big inside and not as much merchandise for sale. The order board is in Japanese and English, helpful for folks like me! Not that I NEED to be making use of it very often (trying as usual to lose some weight!). You can see the doughnuts going thru the process of being made as with most of KK's shops. Boy does it smell GOOD in there! PLUS they were handing out free just made (still hot!) glazed doughnuts to all of us waiting in line. That was nice, but Ken and I joked that we should leave after that as that was all we wanted was one doughnut.

We ended up getting a dozen for our neighbor (as a peace offering since Daisy had chewed the wallpaper in their entry off a bit) and about 4 doughnuts for Ken and I to share with each other. The next day when we got on the scale, we had LOST weight so the big joke now is 'we need to go on Krispy Kreme diets to lose weight'....if only huh?

The left row of people waiting is for those who want to select various types and amounts of doughnuts, the open row (at the time of this photo it was clear) is an "express"  for those who want to purchase boxed dozen (for take out) of the glazed doughnut only. It's very popular in Japan (the regular glazed doughnut) and many people buy 2-3 dozen (or more!) to bring home, take to the office, or give to friends or neighbors (whom are usually thankful to have the doughnuts without having had to wait in line for them).

The wonderful, and always fun to watch, doughnut making machine.

An Alan Wong's anniversary dinner

This year, we celebrated our anniversary by having dinner at Alan Wong's in Honolulu. It was our 7 year anniversary! Time sure flies when you having fun!

From time to time, we go to the Alan Wong's in Tokyo (at the Ikspiari Shopping center located in front of Tokyo Disneyland) which is very close to our home in Japan. There are many things missing from the menu at the Tokyo location that are available only in Hawaii. Obviously, fresh Hawaiian fish would be hard to have available at the Tokyo location (on a regular basis anyway, there are times when Mr. Wong brings over something special).

This being said, the food is fabulous in Tokyo as well as Hawaii. The Tokyo location is also a bea-u-tiful feast for the eyes when you walk in (check out the pictures when you click on the link above)! The King Street restaurant in Honolulu is the original location and to me, is "Alan Wong's". I love the relaxed yet sophisticated atmosphere and the down to earth yet professional manner of the people working there.

This time, I ordered my favorite Hawaiian fish, Opakapaka. It is getting harder to find these days so I was pleased to be able to indulge, on this our 2nd to the last night in Hawaii (and not finding it on the menu of anywhere else we dined the previous 12 days in Hawaii). It was prepared pan steamed, with Shrimp Pork Hash, Truffle Nage, Gingered Vegetables and Tapioca Pearls.

Opakapaka is commonly known as Crimson Snapper or Hawaiian Pink Snapper even though it's skin is a light brown color. They are usually caught at depths between 30 to 100 fathoms. It is found throughout the tropical Pacific, but it doesn't grow as large as it does in Hawaii anywhere else. A 12 -18 pound fish could be around 10 years old!

Last year, there was a 5 month emergency ban on bottom fishing in Hawaiian waters. Click here to read an article on this past ban. Deepwater snapper in Hawaii have been commercially exploited since the early part of the century. Efforts have been and are still being made to make changes in the fishing methods of the past, so that many of Hawaiian fishes, not just Opakapaka, can be saved.

Here is a picture of our friend the Opakapaka

Back to our anniversary....

I guess I was so excited getting ready for our 'date', that I ended up forgetting to bring my camera, so the only photos we could get at the restaurant were from Ken's cell phone camera. The quality is not very good as you will see. I also have included here a couple of other photos we have pulled off AW's website, etc.

Ken had for his entree, a yummy seafood steak (mixed seafoods made into a steak type patty, sorry I don't have the official description of this dish).

We started off with Alan Wong's famous Poky Pines. They are essentially, deep fried Wonton skins with Ahi poke inside. They sure make a striking appearance on your table! Here is a picture of them from my "Chefs of Aloha" cookbook.

Alan Wong's "Poky Pines", a signature item on the menu

The special and thoughtful Anniversary wish dessert plate for us from the restaurant. A frozen chocolate Tiramisu with fresh Roselani (from Maui) vanilla ice cream on the side.

WOW this was the most interesting and delicious dessert I have ever had, or right up there with the top 5! The 'coconut' shell is made entirely of chocolate sprinkled outside with toasted coconut shavings. The white inside is coconut ice cream (Haupia Sorbet), with fresh fruits and Lilikoi (Passion Fruit) sauce. Be sure to order this if you go! This is the picture we took with Ken's cell phone, but below is an 'official' photo of it from AW's website.

Alan Wong's - King Street
1857 South King Street, Third Floor
Honolulu, Hawaii 96826
808-949-2526
*Reservations are a must

Alan Wong's Japan
(at the Tokyo Disney Resort, Ikspiari)
1-4 Maihama
Urayasu, Chiba 279-8529
047-305-5630 (dialing from within Japan)

Maui Krispy Kreme doughnuts!

Mom, our lovely Maui 'chauffeur', very obligingly waiting outside for us while we purchase some evil doughnuts.

After we enjoyed Kauai for a few days, we hopped on a plane to Maui. When we arrived, one of the stops on our list of things 'to-do' was Krispy Kreme doughnuts. They are located right near the airport, making it impossible very hard to drive by without stopping. There is even a handy drive-thru window!

There is a Krispy Kreme location in Tokyo now (we hear that more locations are planned) but we have not gone there because every day it's open, there is a horrific line to wait in! Usually the wait is around 2 hours! When you get there, you will see a sign that will tell you how long the wait is from the point you enter the cue. Much like waiting in line at Disneyland to ride on a popular attraction. We don't think a doughnut is worth such efforts but many many people in Tokyo do.

So, when we landed on Maui, we took the opportunity to see what all the fuss is about. Ken had never had a Krispy Kreme doughnut before. I have a few years ago when I was in California, when everyone was first starting to rave about the place. Personally, I didn't see what all raving was about. I don't eat doughnuts very often (used to when I was a kid) but I have had quite a few of them (all kinds) in my day and if I were on a mission for a doughnut, I think I still like Winchell's best.

Here's some pics of our arriving into Maui and the Krispy Kreme store there. Incidentally, it is now the only Krispy Kreme store in all the Hawaiian Islands.

View from the airplane window of Kaaholawe Island as we approach Maui. Poor Kaaholawe, it was bombed for 30 years by the US military but even before that, introduced goats etc. over grazed and caused massive erosion. There are hopes by the Hawaiian people (as well as many non-Hawaiian people such as myself) for it's complete restoration someday.

Little Molokini Island, which sits between Kaaholawe and Maui.

View of the Kealia Pond Wildlife Refuge and North Kihei (and the rest of South Maui) in the background. The Kealia Pond is a National Wildlife Refuge and is one of the few natural wetlands remaining in all of Hawaii.

Too many choices!

We're not sure, but we don't think the Krispy Kreme in Tokyo has all these options and merchandise.

Don't forget there is a drive thru if you are too lazy to haul your behind out of the car!

What we selected: Lemon Filled (Lemon Kist), Maple Glazed, Apple Fritter, Glazed Chocolate Old Fashioned, Original Glazed and Glazed Kreme Filled. I'm getting nauseated just looking at this picture!

Ramen in Matsudo City - Tonikaku's new location - 松戸市のラーメン 移転した「兎に角」

Tonikaku (兎に角)の外観

Previously I have posted information on Tsuke-men at two restaurants in Matsudo City. Yesterday Ken and I went back to Tonikaku (which translates to "Anyhow" in English) and since it was pretty cold outside, we decided to have the ramen to try to warm ourselves up.

We discovered that Tonikaku has moved two streets over from it's previous location. It's now on a corner of a street that is closer to the train tracks and much is larger inside, seating about double the amount of customers than before. There is a considerable foyer/entry area where a few waiting customers can line up, instead of everyone having to stand outside in the street. Very nice on a cold day like yesterday. They were still playing 'oldies' music (Bee-Gees etc. on this particular day) but I noticed there was a mix of Japanese and English tunes this time.

There are at least 4 paid self parking areas within a 2-3 minute walk of the restaurant that we were able to see without even looking for it.

Their hours of operation are still 11:30 am to 2:00 pm and 6:30 pm to 9:00 pm every day except Monday (closed on Mondays) and open only for lunch from 11:30 am to 2:00 pm on Sundays, Thursdays and holidays. The NEW address is:

Nemoto 462, 1st floor
Matsudo-City
phone 047-361-4667

The soup in their ramen was quite delicious! Not fatty but not too thin. We noticed the noodles were more spaghetti like than the typical or expected ramen noodles. They were also very good.

Don't get too hungry looking at the pictures!

Basic ramen

Close up of the soup

Char-shu Men

Sushi-den in Toyota City, Nagoya area 「豊田市の美味しいお寿司屋さん」

While in Nagoya for the exhibition at Art Space Sou (see previous post), as always, I stayed at my friend Miki's home (beadmaker Miki). Miki's husband, Mr. Miyano is an artist too. He designs cars for Lexus. They are always great hosts(ess) and we all enjoy going out together in the evenings. They have taken me to some great restaurants in their neighborhood in Toyota City (the city that Toyota Motors built, adjacent to Nagoya).

Myself with Mr. and Mrs. Miyano
「お友達の宮野さんご夫婦とのスリーショット」

One of my favorite places they have taken me, is the sushi restaurant called Sushi-den. The owners there are great, and will try their hardest to make exactly what you like, even for a crazy foreigner like me. They always have some of the best quality fish! This time I was gorging myself on the ono Maguro they had! I also love to drink the sake with dried Fugu (blowfish) fins in it, which is lit on fire before you start to drink it. Mr. Miyano suggests some good drinks, being the connoisseur of adult beverages that he is!

So this time, when I said I wanted to take a picture, the owners of Sushi-den had me get behind the counter for a photo opp. Here are the pics...if you ever get to Toyota-shi, be sure to stop in and tell them the Miyano's friend Terri sent you! Be prepared for a delicious, fun, friendly and relaxing evening.....they really make you feel at home.

Sushi-den
9-8-15 Higashiumetubo
Toyota-shi, Aichi-ken (prefecture)
phone: 0565 36 0806

Tsuke-men in Matsudo 「松戸市の美味しいつけ麺」

Char-siu at Tonikaku　「兎に角」のチャーシューつけ麺

Have you ever tried Tsuke-men? It's Ramen with the noodles separated from the soup (dashi). You drag noodles, alittle bit at a time, into the soup bowl as you eat. The soup is less diluted than the soup in regular Ramen (more intense flavor) so you don't drink or sip the soup (until the end when, if you like, you can ask for some hot water to thin it out). The first time I ever tried it, I couldn't get over the strangeness of the noodles being in a separate bowl. Now though, I prefer Tsuke-men to Ramen. One reason is, the noodles seems to be a bit heavier than the ones used in Ramen (usually, depends on the place). Since my husband loves Ramen and researches alot of Ramen/Tsuke-men restaurants, we go about once a week out to one of our favorite places or to try a new place. I have become a bit of a connoisseur.

In the last 2 weeks we have tried Tsuke-men at 2 different restaurants near Matsudo station in Chiba. Both were quite good! Give them a try if you ever are around Matsudo station.

Tonikaku
This place seats about 8 or so people and looks like a couple is running it. It is very clean inside. The soup (dashi) is light to medium, not fatty. It has a little bit of a spicy after taste, just right. The noodles were good too. Their Char-siu wasn't too fatty (I won't eat the real fatty kind). I look forward to eating there again someday, it was definitely above average and worth the 15 minutes or so wait to be seated. Plus, this place had the best music! Lots of late 70's hits. Got me in a great mood! It was a delicious and fun lunch. They are open 11:30 am to 2:00 pm and 6:30 pm to 9:00 pm every day except Monday (closed on Mondays) and open only for lunch from 11:30 am to 2:00 pm on Sundays, Thursdays and holidays .

UPDATE:
Tonikaku has a new location just 2 streets over from it's
previous location. The address is:
Nemoto 462, 1st floor
Matsudo-City
047-361-4667

Front of Tonikaku, brand new location

Tsuke-men at Tonikaku　「兎に角」のつけ麺

Tomita
This place makes their own noodles and boy are they GOOD! They are thick and like 'al dente' style. Very unusual and very good! The soup had a bit more fat in it than I prefer but it wasn't overwhelming. I wouldn't be able to eat it so often but it's ok for every now and then. The soup's flavor was delicious, I detected a bit of garlic but not sure. The Char-siu was WAY too fatty for me. There is barely any meat on it at all (see the close up photo I took). I gave all my Char-siu to my husband. There was a pretty good size cue and we had to wait around 20 minutes, but the staff was very organized and took our order before we got in so that once we were seated, the food came right away. As I said, I don't know how often I would eat here, because I prefer alittle less fat but those noodles were some of the best I've ever had. They are open everyday except Wednesdays (closed on Wednesday) from 11:00 am to 7:00 pm.

Front of restaurant Tomita　「とみ田」の外観

Tsuke-men at Tomita　「とみ田」のつけ麺

Char-siu at Tomita　「とみ田」のチャーシューつけ麺