Tonkatsu Ōryū @ Shirokane

July 19, 2022 Dave Perry

***Jōhire (prime fillet) tonkatsu (200g)***

***Jōhire (prime fillet) tonkatsu (150g)***

***Jōrōsu (prime roast) tonkatsu (200g)***

A venerated tonkatsu-ya with a thirty-plus years history that has survived relocation, ownership and name changes to remain a respected and much frequented destination for tonkatsu fans, Ōryū serves premium quality cutlets at premium prices.

Perpetuating the legacy of the original restaurant, Daigo, Ōryū maintains a focus on carefully prepared breaded cutlets (pork, beef, chicken, tuna and shrimp) sourced from a respected local butcher specializing in Matsusaka pork, and purveyors of fresh seafood such as the delicious Yamayuki tuna.

Each cutlet is coated in low sugar breadcrumbs and lightly fried in corn oil, resulting in a pale, crisp and light tasting outer coating.

Tonkatsu Ōryū

03 3440 9529

Seifūrō @ Yokohama Chinatown

June 28, 2022 Dave Perry

***Zensai moriawase of shūmai, chāshū, kikurage and pītan***

A venerable Chinatown eatery in business since late-1945 and beloved of novelist Ikenami Shōtarō, Seifūrō is known for its delicious shūmai dumplings (also available for take-out), fried rice and wanton noodles.

With only six tables on the ground floor, queues are the norm with waits of up to 45 minutes not uncommon. Once inside, the interior is all nostalgic simplicity harking back to the restaurant’s post-war heyday.

Customer service can be somewhat hit and miss, ranging from gentle hostility to effusive hospitality. Photography is also, rather unsuccessfully, prohibited.

Seifūrō

045 681 2901

Izakaya With @ Gakugei-Daigaku

May 31, 2022 Dave Perry

***Chicken liver sashimi with egg yolk***

***Dry tofu noodles with sanshō and chicken breast***

***Soy sauce ramen with pork and chives***

Originally specializing in Nagoya delicacy Taiwan mazesoba, in late 2021 Izakaya With spruced up its interior and menu to encompass a wider range of tapas-sized Taiwanese, Chinese and Korean inspired dishes.

Fresh ingredients, solid cooking and punchy flavours, such as the anago potato salad or dried tōfu noodles in sanshō sauce, keep things interesting despite limited beverage options.

Any visit is best concluded with a tasty bowl of home-style mazesoba or soy sauce rāmen with pork and chives.

Izakaya With

03 6412 8448

Savoy @ Azabu-jūban

April 30, 2022 Dave Perry

Deservedly considered one of Tokyo’s best, Savoy is a small pizzeria just off the Azabu-jūban shōtengai. Its popularity make reservations, or at least early arrival prior to opening, advisable, although tables turn swiftly enough for waiting times to be bearable.

The compact interior feels well used, with counter seating for ten and a couple of two-seater tables overlooking the open kitchen and pizza oven.

For years the only pizzas served were margheritas and (garlicky) marinaras, but the menu now offers several rotating and seasonal topping varieties, all of which are excellent. A small selection of simple appetizers provide some protein and vegetables to balance out the carbs.

Savoy

03 5770 7899

Osteria La Libera @ Ebisu

March 30, 2022 Dave Perry

***Roast pork with seasonal vegetables***

Osteria La libera’s counter, table and (limited) ‘terrace’ seating options, as well its casual street-side osteria atmosphere, friendly service and responsive kitchen, ensure a comfortable experience whether dining alone or with company.

The menu offers three competitively-priced lunch courses by day and an evening a la carte selection of over fifty dishes focused on authentic, Piedmont-inspired Italian cuisine utilizing carefully selected Italian and Kamakura vegetables, Sajima fish, Gunma game meats and fresh made pastas.

The winning combination of prix fixe lunch courses, reasonably priced ‘session wines’ and resulting cost performance encourages repeat visits.

Osteria La Libera

03 6452 4853