I visited a green onion restaurant this time.
One foot in the door and we have nostalgic atmosphere, which brings us to grandma’s house, Japanese-style house in the countryside, though in a street of office buildings in Ginza.
It was at lunch time, many customers visited.
They visited to enjoy udon noodle stew topped with large-volume green onions.
We have a choice between chicken and pork, a choice between salt soup
and miso one and curry one.
I had a choice of chicken and salt soup, the most popular one. Costs 900 yens (lunch price).
I looked at the night menu while I was waiting for it,
"tempura of kujyo-negi from Kyoto"
"fried shiro-negi from Hokkaido in butter"
"Kobe-beef yukke topped with green onion"
"hot pot with yuzu, pork and green onion"
"ginger rice with chicken and green onion"
a large variety of green onion dishes.
It is said that Japanese green onions originally came from Central Asia by way of China, Korea. In Japan, there are many names for different types of green onions, depending on where they are cultivated, and how they are cultivated. We can enjoy a wide variety of tastes and shapes.
All the more reasons to enjoy green onions in a variety of ways. First, I had udon noodle stew.
Three types of green onions with different texture such as chopped ones and fried ones, soft-boiled egg which is runny on the inside, and well, “pork bone broth soup” with thick noodles.
Usually bonito and kelp broth soup is used for udon noodle, and it’s very rarely that pork bone broth soup which is usually used for ramen, is used for udon, but it’s good!
Pork bone broth soup which is sophisticated and rich in flavor enhances sweetness of green onion and rich soup goes with udon noodle, so I never stop eating.
I eat remaining soup on “onion rice” which I ordered as a side dish, I could get addicted.
And the most popular dish among the night menus is “charred senjyu-negi”.
Grilled fancy green onion appraised by specialist, which is soft and runny in the middle, tastes sweet.
And nuta of kujyo-negi (salad seasoned with vinegar and miso) which is seasoned beforehand. It’s Japanese way of eating and we can really taste a subtle difference between various types of green onions.
Sake and shochu which Mr. Hashimoto, the shop manager recommends seems to be nice additions to them. I decided to come back at night.
Negi-ya, Heikichi, in Ginza
Iseman Building 1F, 8-8-17, Ginza, Chuo-ku, Tokyo
TEL 03-3571-9733 FAX 03-3571-9737
Business Hours/lunch 11:30-14:00 Dinner 17:00-23:00
The restaurant will offer 10% discount to customers who will bring the "April issue of Senseup".
One foot in the door and we have nostalgic atmosphere, which brings us to grandma’s house, Japanese-style house in the countryside, though in a street of office buildings in Ginza.
It was at lunch time, many customers visited.
They visited to enjoy udon noodle stew topped with large-volume green onions.
We have a choice between chicken and pork, a choice between salt soup
and miso one and curry one.
I had a choice of chicken and salt soup, the most popular one. Costs 900 yens (lunch price).
I looked at the night menu while I was waiting for it,
"tempura of kujyo-negi from Kyoto"
"fried shiro-negi from Hokkaido in butter"
"Kobe-beef yukke topped with green onion"
"hot pot with yuzu, pork and green onion"
"ginger rice with chicken and green onion"
a large variety of green onion dishes.
It is said that Japanese green onions originally came from Central Asia by way of China, Korea. In Japan, there are many names for different types of green onions, depending on where they are cultivated, and how they are cultivated. We can enjoy a wide variety of tastes and shapes.
All the more reasons to enjoy green onions in a variety of ways. First, I had udon noodle stew.
Three types of green onions with different texture such as chopped ones and fried ones, soft-boiled egg which is runny on the inside, and well, “pork bone broth soup” with thick noodles.
Usually bonito and kelp broth soup is used for udon noodle, and it’s very rarely that pork bone broth soup which is usually used for ramen, is used for udon, but it’s good!
Pork bone broth soup which is sophisticated and rich in flavor enhances sweetness of green onion and rich soup goes with udon noodle, so I never stop eating.
I eat remaining soup on “onion rice” which I ordered as a side dish, I could get addicted.
And the most popular dish among the night menus is “charred senjyu-negi”.
Grilled fancy green onion appraised by specialist, which is soft and runny in the middle, tastes sweet.
And nuta of kujyo-negi (salad seasoned with vinegar and miso) which is seasoned beforehand. It’s Japanese way of eating and we can really taste a subtle difference between various types of green onions.
Sake and shochu which Mr. Hashimoto, the shop manager recommends seems to be nice additions to them. I decided to come back at night.
Negi-ya, Heikichi, in Ginza
Iseman Building 1F, 8-8-17, Ginza, Chuo-ku, Tokyo
TEL 03-3571-9733 FAX 03-3571-9737
Business Hours/lunch 11:30-14:00 Dinner 17:00-23:00
The restaurant will offer 10% discount to customers who will bring the "April issue of Senseup".
