I visited Tamayura-tei on Suzuran Street in Sendagi, where you can enjoy Shizuoka cuisine. They are currently open from 3pm. As I entered, I saw a pot of oden skewers in a black broth. It's been a while since I had Shizuoka oden! I started with a draft beer. The appetizer was a selection of 4 different dishes for 300 yen. I tried the limited-time sakura shrimp, onion, and celery tempura. Sakura shrimp is very precious as there was a shortage last year. Next, I had Shizuoka's unique dish - black hanpen with daikon and kelp sprinkled with dashi powder. I also enjoyed a green highball with Shizuoka-style mix. They have a wide variety of dishes that are not listed on the menu, so I might come back again. Thank you for the delicious meal!

Recently, I realized that Yanaka, Nezu, and Sendagi (Yanesen) might be considered a tourist spot rather than a place to truly experience the traditional downtown atmosphere of Tokyo. If you are living in Yanesen, you would want to fully enjoy the old downtown charm. "Tamayura-tei" is located down a side street off Yomise Street. As you enter through the noren curtain and take a seat at the counter, start with a "draft beer" - the icy cold glass is delicious! The appetizer selection includes four types, and I chose the "blue cheese." The owner of "Tamayura-tei" is from Shizuoka, and he serves dishes like "Shizuoka oden," "Fujiyama yakisoba," and "sakura shrimp." I had the sakura shrimp tempura and the Shizuoka oden with black hanpen and daikon, topped with plenty of fish powder. The dark broth of the Shizuoka oden, a complete contrast to the clear broth of the Kanazawa oden I was used to, has a slightly sweet taste. Although I usually don't like shrimp, I decided to try the tempura since I haven't been able to eat them due to fishing restrictions in recent years. Of course, when it comes to Shizuoka, you have to have green tea! I switched to a Shizuoka highball and enjoyed a little taste of Shizuoka. The conversations with the owner and locals were enjoyable, making it a very comfortable place to dine. Thank you for the meal! ☺️

Tamayura-tei in Bunkyo-ku, Tokyo (Tokyo Metro Sendagi) offers a variety of delicious seafood dishes. The thick-cut red snapper sashimi is full of flavor, while the medium fatty tuna melts in your mouth. Their Shizuoka-style oden includes black hanpen, beef tendon, atsuage tofu, and chikuwa, all soaked in a rich broth. Pair these dishes with the extra dry Junmai Ginjo sake from Shizuoka for a perfect dining experience. #Tamayuratei #Bunkyo-ku #Sendagi #Nishi-Nippori #seafood #seafood cuisine #fish #fish dishes #local cuisine #sashimi #oden #Shizuoka oden #sake #Junmai Ginjo #izakaya #Tokyo gourmet #Tokyo food tour #Aiueman #Tokyo gourmet compilation #Aiueman Tokyo gourmet

Today, I explored a new place in Sendagi. Originally, I was planning to go eat eel with Noike-san until I got off at the station, but I had sushi recently and I'm going to Hokkaido next week, so I decided to change my plans and try something new. I found a restaurant that caught my eye through a search, even though it had few reviews and not very high ratings. I like to check out places with few reviews but with satisfying comments before deciding to visit. There are hidden gems to be found. So, I visited Tamayura-tei. I don't know this area well, but I like the streets here, especially Suzuran Street, which is an exciting alley. Tamayura-tei is located under yellow lanterns in this street. Upon entering, I was warmly greeted by the owner. I sat at the counter, and the regular customers, three of them, were already there. The owner was chatting with them, but he welcomed me with a smile. I ordered a draft beer, which arrived quickly along with some appetizers. Cheers! A draft beer after work is the best. I looked at the menu, both the regular one on the table and the ones displayed inside the restaurant. The top item on the regular menu was deep-fried skewers. So, I decided to try the black fish cake, tomato bacon, and pickled ginger from the menu. The owner started preparing the skewers promptly after taking my order, all while taking care of the customers. The skewers were ready quickly. I ordered a Hoppy shochu set as my beer ran out. Time to enjoy the skewers. I tried the black fish cake first without any sauce. It was delicious. Then I tried it with soy sauce, also tasty. Next, I tried the pickled ginger skewer, which was great as it is. Lastly, I tried the tomato bacon skewer, which was juicy and flavorful. They were all delicious. I also tried the Shizuoka-style oden, choosing black fish cake and egg. They were served promptly, and I enjoyed them. The owner and I had a chat after the regular customers left. He has been running this place since he was young, and he shared some recent local stories with me. I ordered smoked cheese with cream cheese, which was a delightful combination. The owner welcomed more regular customers, showing that the place has a strong local presence. Even though I'm not a local, I'll visit occasionally in the future. Thank you for the meal.

"Tamayura Tei" is an izakaya located on Suzuran Street in Sendagi. The master, who is from Shizuoka Prefecture, serves various delicious Shizuoka dishes. The first floor has only counter seats for about 10 people (there is a tatami room on the second floor that can accommodate about 8 people), and it is always bustling with regular customers. Despite the many regulars, the atmosphere is not exclusive, and new customers are warmly greeted and welcomed, making it a very homey place. Customers of all ages and backgrounds gather here, making for interesting conversations. The young master of the restaurant is well-loved by the customers, which contributes to the friendly atmosphere. One recommended menu item is the "Kushiage Set" (1000 yen), which includes a selection of 5 assorted deep-fried skewers and a small beer or chuhai. On this particular day, the skewers included kushikatsu, ham katsu, quail egg, black hanpen, and eggplant. The Shizuoka oden, made with beef tendon, black hanpen, daikon, and egg, was also delicious. I also tried the Shizuoka specialty "Shizuoka Wari" (400 yen), which is shochu mixed with Shizuoka green tea. To finish off, I had the "Fuji View Yakisoba" (400 yen), which was very filling. I bid goodnight to the master and regular customers and left the restaurant feeling satisfied.

This area has a lot of really nice shops. When I brought my friend (a single woman in her late 20s who loves drinking) to this area, she was so excited and said, "Wow, this place is like a dreamland!" I visited this place with my former boss. Unfortunately, we didn't take any photos, so I couldn't fully convey the atmosphere and delicious food. Next time, I want to take some pictures of the food. - Exterior and Interior: The nostalgic exterior with eye-catching yellow lanterns is inviting. (It would be easier to understand if you look at photos from other reviews.) - What we had: I had about three plum wines on the rocks, and my former boss had probably three or four beers. We also had ham cutlet and a couple of other dishes like chijimi. They serve Shizuoka-style oden in the winter, but I don't think they had it on the menu when we visited in the summer. The atmosphere is calm with mostly regular customers, but the owner isn't just focused on regulars, so there was no sense of exclusivity. There was also a solo female office worker dining alone, so I'm looking forward to going back next time. The food was delicious.

The February rakugo event in Sendagi has ended, and this time we decided to try a restaurant on Suzuran Street, a small alley off Yomise Street where the event was held. This restaurant specializes in Shizuoka-style oden and kushikatsu. I love kushikatsu, and I was curious to try Shizuoka oden. The restaurant has both a counter and a second floor. We started with a kushikatsu set of 5 assorted skewers and a shochu highball for 1,000 yen. The skewers included kushikatsu, tomato bacon, quail, lotus root, and Vienna sausage. We also ordered potato salad, Shizuoka oden with black hanpen (fish cake), beef tendon for my friend, and a must-have egg for me. The kushikatsu had a gentle coating, not the fine breadcrumbs typical of Kansai-style kushikatsu. The tomato bacon skewer was delicious, and I also enjoyed the lotus root. The Shizuoka oden had a thick broth with fish powder sprinkled on top, giving it a fluffy texture. It had a rich color but a lighter taste than expected, which I liked. Regular customers started arriving, and the conversation became lively. They shared stories of a sake tasting event they attended, which was entertaining. Eventually, my friend mentioned meeting the owner at Izumiya before last year's Adachi fireworks festival. I vaguely remember talking to someone nearby, but I can't recall their face. The atmosphere at the restaurant was welcoming, and we quickly felt like regulars. It seems Suzuran Street is gradually rejuvenating with newer establishments. We'll definitely be back.