I had an intense craving for spicy food, and I was so excited to discover that this restaurant specializes in it! I found out from the comments on Tabelog. When I asked the staff if they're okay with spicy food since it's Myanmar cuisine, I was told, "Is it alright? It’s very spicy!" I responded, "No problem at all! I absolutely love spicy food!" The staff seemed surprised and amused. I confidently said, "I can handle quite a bit of heat!" (Oops, did I say that?) As for the food, the clam salad was initially not spicy at all; I could taste the flavor of the clams and the freshness of the cilantro in my mouth. However, the spiciness gradually kicked in. The noodle dish, which had a broth made from fish and something else (I didn't catch the name), was delicious. That’s when the spiciness started to really build up—maximum spice level! The broth itself wasn’t spicy; I kept alternating between the broth and the clam salad. I think those who love broth will find this one addictively good. It was tasty! I’ll definitely come back. Thank you for the meal!

With an anxious expression, the server opened with, "It's Myanmar cuisine, is that okay?" This line heightened my expectations. Looking at the menu, I found that I couldn’t understand it at all. I began to place my order with the help of the server. I chose the recommended dishes: a banana peel salad and a stingray hot pot. The banana peel salad had a unique texture, mixed with nuts and sesame seeds, offering a complex and very delicious flavor. The stingray hot pot featured a tangy taste from tamarind, paired with red pepper and some green peppers, along with onions and shiitake mushrooms. The main ingredient, the stingray, was plump, free of any fishy smell, and incredibly tasty. It had a very refreshing texture. The first dish that came out, resembling somen noodles, was said to be made using grilled mackerel and horse mackerel to create the broth, and it was completely delicious even for a Japanese person. I am looking forward to enjoying more in Uguisudani!

On this day, I headed to Uguisudani to visit SEA GARDEN, a restaurant I had been curious about for a while. I heard from a friend that they serve super spicy Myanmar cuisine, so I was looking forward to it! When I opened the door, I encountered a dedicated staircase. A sound played to indicate that a customer had entered, making me feel like it was my birthday! The second floor has counter and table seating, while the third floor only has tables. You can place your order via a QR code. I started with a red star beer, which was very tasty (・∀・). The menu includes photos and some descriptions in Japanese, but I decided with the help of the staff. I ordered a mixed seafood dish—there was a question about spiciness, and of course, I opted for the super spicy version! The flavor was absolutely delicious with a generous portion of shellfish and vegetables. It might be better to come with multiple people to share! As for the spiciness, I wondered if they toned it down since I’m Japanese (・∀・). Maybe next time, they’ll make it spicier for me… Thank you for the meal! X (formerly Twitter) https://twitter.com/bi_mi1 Instagram https://instagram.com/bi_mi_1

The main focus is on Bangladesh. The large Naf River, which serves as the border, separates it from Myanmar. In Bangladeshi stores, it's common to find frozen fish from Myanmar, and since the climates are similar, fish and vegetables are generally alike. With that in mind, I became curious after seeing a seafood-focused Rakhine restaurant. I wanted to check out what the neighbors were eating. Stepping into a large izakaya located next to the Yamanote Line tracks, I was greeted by the strong aroma of fish sauce. All the customers were Myanmar nationals. When it came to choosing from the menu, I relied on photographs: banana flower salad, fried fish, fish lemon hot pot, and plain rice were ordered through a terminal. The flavor wasn’t like curry at all. They used robust ingredients like coconut, peanuts, lemon, and chili, delivering a direct and intense taste. At the next table, two Rakhine women were casually eating with chopsticks. When I asked them, they explained that they consume both freshwater and saltwater fish in the same cooking style and that there's no particular need to mix it with rice. It seems that the mixing and eating with hands culture ends at the Naf River.