Tokyo Observations

• Mimasuya (Chiyoda-ku): a rowdy little izakaya on a cozy pedestrian side street; food on offer was perfect for the cold winter evening, especially the blowfish in beer batter with some ubiquitous bulldog sauce, a local anchovy-type of sushi which was perfect with a squeeze of lemon, seaweed and shiso leaf, dipped in some wasabi soy; super fresh, clotted tofu, spring onions, bonito, all topped off with an ice cold Kirin draft.
• Maisen (Aoyama): an institution specializing in the best tonkatsu I've had so far; the pork was wonderfully light, served with shredded cabbage and brown sauce; the owner prides himself on using only Roppaku Kurobuta (six spotted black pig, or Berkshire pig) supplied from Mr Hayao Okita in Satsuma, a district in Kagoshima prefecture; as described to me, the pork is carefully cut and pounded, with breadcrumbs chosen according to size, shape and water content, fried in sunflower oil; finished off with some grapefruit sorbet, the perfect end of meal palate cleanser.
• Wada-ya (Ginza): thanks to Nobu's office mate, we dined at this basement shabu-shabu restaurant late into the night; first was some slow-cooked premium "Viton" pork shoulder from Tsukuba district in Ibaraki prefecture with some mizuna "potherb" mustard to accompany (Viton in Chinese characters means "beautiful pig"); this was followed by a perfectly grilled mackerel served plain; then the shabu shabu, again with Viton sliced pork belly, shredded leek and other condiments, followed by some noodles at the very end to enjoy the remaining, intense broth; all washed down with some okinawa shochu or awamori (we had Zanpa), of course.
• Kaikaya (Shibuya-ku): hip little izakaya specializing in fish with lots of loud rock music (Scorpions seemed to be a firm favorite the day I was there); very informal, cute little bar to watch the kitchen action.
• Nippon Saisei Sakaba (Marunouchi): didn't make it here, but noting for future reference; a standing-room-only izakaya with some ice-cold beer and about 50 small dishes on offer.
• fuku-masamune: a more modern sake, to be enjoyed chilled at Fukumitsuya --don't forget to hold the pitcher mid-way and poor with just one hand!
• moromizu: a refreshing drinking vinegar from Okinawa enjoyed for breakfast, made from malted rice.
• hotel menu ideas: turkey club sandwich, terriyaki beef burger with truffle mayonnaise or freshly grated wasabi, caesar salad with grilled prawn & mango; a "wasabi sauce" which according to the kitchen contained wasabi paste, mayo, condensed milk and lemon.