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| Donabe Tai-meshi (rice cooked with sea bream head) |
I had some shopping in Ginza today, so I stopped by at Akomeya Tokyo for lunch.
This is my regular lunch spot. Their daily lunch set including donabe rice is always wonderful.
For dinner, I met my girlfriends, Fuku-chan and Fujie-chan. We went to the same high school and university together. Fujie-chan picked a nice Japanese restaurant in Ebisu. It's called Igarashi. The dinner course started with seasonal hamaguri clam, wakame, and hisui-mame tofu in a broth.
Marinated fresh hotaru-ika (firefly squid) was served with individual stone skillet. Sizzling hotaru-ika was so aromatic and tasted sweet.
All the seasonal flavors.
Duck was so tender.
Rice course was tai-meshi! Large head of sea bream was broiled on the skin and cooked with the rice in a dashi broth in a donabe. It was beautifully cooked and so delicious. I got to eat the eye ball, too!
The owner/ chef Igarashi-san is very talented and he is also very humble. I enjoyed the dinner and the wonderful time with friends so much.
Happy donabe life.
