#Where to eat raindrop cake in tokyo full

Besides serving authentic yЕЌshoku fare, the restaurant also retains a vintage charm with its seasoned furniture, nostalgic jazz music, and decor that is reminiscent of the Meiji-era. Image credit: side dishes, opt for either the pork katsu cutlet (ВҐ1,700, ~USD16.48) or ebi fry (ВҐ2,200, ~USD21.33), both of which were first invented and eventually popularised by Rengatei.

Image credit: first-time diners will go for their famed omurice (ВҐ1,500, ~USD14.54) вЂ“ fried rice wrapped in a blanket of eggs and doused with demi-glaze ketchup sauce. Opened in 1887, the 134-year-old eatery has been serving Western-style dishes made using recipe s from more than a century ago. Image credit: in the affluent Ginza shopping district, Rengatei is said to be the originator of many dishes вЂ“ omurice, pork katsu cutlet, and ebi fry. YЕЌshoku refers to Western-style dishes that have been adapted to suit the Japanese palate. Image credit: it comes to Japanese cuisine, washoku (е’ЊйЈџ traditional Japanese food) and yЕЌshoku ( жґ‹йЈџ ) go hand in hand. Image credit: hours: Tue вЂ“ Sat 7AM-7PM | Public Holidays 8AM-6PM (Closed on Sundays and Mondays)ДЄddress: 1 Chome-6-10 Morishita, Koto City, 135-0004 Tokyo To get a piping hot curry pan thatвЂ™s fresh out of the fryer, visit Cattlea at 7AM, 11AM, or 3PM as thatвЂ™s when new batches are displayed.

#Where to eat raindrop cake in tokyo full

But considering its long history and the fact that itвЂ™s chock full of filling, itвЂ™s well worth your money. Incorporating elements which were considered W estern at the time, such as deep-frying and curry, the owner invented the iconic crispy curry bread.Д®ach Cattlea curry pan costs ВҐ220 (~USD2.14), which is pricier than the national average (ВҐ97, ~USD0.93). Image credit: curry and fried food might be considered a no-brainer now, but in 1927, the idea was considered ahead of its time. Well-known for its ganso kare pan (е…ѓзҐ–г‚«гѓ¬гѓјгѓ‘гѓі), which means вЂњoriginal curry breadвЂќ, the bakery is touted to be the birthplace of one of the all-time favourite snacks in Japan. Image credit: may look like your average neighbourhood bakery, but the humble bread shop serves up a mean curry pan вЂ“ deep-fried bread filled with warm savoury curry. Image credit: hours: 11.30AM-1.30PM & 5PM-9.30PM (Last order at 8.30PM), DailyДЄddress: 1 Chome-17-10 Nihonbashiningyocho, Chuo City, 103-0013 Tokyo As Tamahide is extremely popular, do get there early before they open at noon or in the evening to secure a seat. YouвЂ™ll be able to spot the restaurant by its snaking queue once you exit NingyЕЌchЕЌ Station. Depending on the cut of meat you opt for, the price ranges from ВҐ1,500- ВҐ3,000 (~USD14.61- USD29.21).

Customers can choose from 4 types of oyakodon. Image credit: run by the 5th generation of owners, Tamahide offers a selection of oyakodon and courses during lunch and dinner hours. Inspired by these customers, the owner decided to make the concoction a permanent dish on their menu and thus, oyakodon was born. The restaurant used to serve shamo nabe (gamecock hotpot) and many customers would mix leftovers from their hotpot with eggs and eat it with rice. Renowned for being the creator of the iconic dish, it first opened its doors in 1760. Image credit: is a well-established restaurant that specialises in oyakodon and is one of the oldest restaurants in Japan, not just Tokyo. The dish consists of chicken pieces simmered in a mixture of silky eggs, onions, and savoury dashi broth, all of which are served on a bed of steamed rice. Image credit: chicken and egg question may have boggled minds for centuries, but the delicious oyakodon settles the dilemma once and for all by having them come together in a bowl.ДЄs morbid as it sounds, oyakodon (и¦Єеђдёј) вЂ“ which literally means вЂњparent-and-childвЂќ rice bowl вЂ“ is a popular staple of eateries nationwide for a reason. For a taste of food and history, check out these 9 oldest restaurants in Japan that invented some of the most famous Japanese dishes we know and love today. Trendy flavours and novelty food may tantalise taste buds, but nothing really compares to iconic dishes with authentic flavours.