120 yen for Tsukiji Noko? Oh? I think the name of this shop's product was "Hokatama" based on previous knowledge. (Note: It's not warm) Unfortunately, they don't have Hokatama anymore! A new sign has been posted on top of the Hokatama sign! Could this be due to the impact of the state of emergency? They ask in advance, "It's not warm, but is it okay?" Since I was rejected by Marutake on a weekday, I have no choice but to call myself a food tour and purchase one for each person without hesitation. The Tsukushi that came out based on the appearance of the egg skewers is slightly cooler than room temperature. When you eat it, it has a refreshing taste with less sweetness than Sanchou. It tastes like the egg you would eat at a sushi restaurant, as written on the sign. The egg flavor is the main focus, and it might be even more delicious with soy sauce. For those who don't prefer overly sweet flavors when drinking alcohol, this might be a good choice. But, I still want to eat it fresh. I sincerely hope for the revival of Hokatama.

Category: Favorite Izakaya (Tokyo) Today's walking took me to Tsukiji Outer Market. It was a fast-paced walk from Higashi-Ginza. Whenever I go to Tsukiji, I often run into the owner of "Shinya Shokudo" in Tateishi. I miss the small plates at "Komatsu" and the spicy curry at "Sanroku" that are available at Tsukiji Outer Market. Let's get some takeout from "Daisada" and bring it home in a cooler bag. Once back home, let's enjoy a drink at "Bar Shotemae". I'll have a Shotemae Highball - Kinmiya with 3 drops of bitters and topped with soda. Let's savor the tamagoyaki without any soy sauce or grated daikon. It has a subtle bonito dashi flavor and is not too sweet, unlike the one from Matsumi, a favorite of Shinya Shokudo. It's a great accompaniment for drinks. It has a classy feel, just like Mikitty. It was delicious. "Daisada Honten (Daisada)" 4-13-11 Tsukiji, Chuo-ku, Tokyo Closed on Sundays, holidays, and days when the market is closed.

I went on a food tour outside Tsukiji Market. The fifth place we visited was a long-established shop founded in 1924. There are many tamagoyaki specialty shops outside Tsukiji Market. I want to find out which one suits my taste better. We visited with three people at 9:29 AM. We ordered a tamagoyaki for 120 yen including tax. It has a sweet taste, but the sweetness is subtle with a strong dashi flavor. It's thick and very hot, just as the name suggests. It has the traditional taste from when it was founded in 1924. I have been to Tsukiji Market several times, but this was my first time here. I really liked the tamagoyaki here. They also have other varieties like Edomae, Edodashi-yaki, Kyodashi-maki, and Tsukijino with ingredients like fresh seaweed, sakura shrimp, mitsuba, and green onions. I will buy some to take home next time. It was delicious. Thank you for the meal.

Thank you for always liking my postsヽ(・∀・)ノ [Tsukiji Outer Market Food Tour] I was invited by my boss to go on a food tour at the Tsukiji Outer Market with two colleagues. We left Yokohama by car around 8:00 in the morning and arrived at the Tsukiji Outer Market after 9:00. We used a nearby parking lot. We visited "Daijo," a tamagoyaki (Japanese rolled omelette) shop that has been around since 1924. It seems to be quite famous in Tsukiji. According to reviews, they serve the same taste that was originally designated for the Imperial Household Agency and high-class catering. Since there was no seating, we had to eat standing up. The tamagoyaki had a subtle sweetness and a strong dashi (broth) flavor and aroma. They also offer takeout options, so I would like to buy their Edo-style tamagoyaki as a side dish next time. I will definitely visit again!

Now, one of the things I buy every year at Tsukiji is the Daitekki Datemaki! This is famous for its rolled omelette, and it's only sold during the year-end period! While there are many famous egg roll shops that require reservations in advance, Daitekki sells to the general public! So, after waiting in line for about 10 minutes, I bought one! Here we go! It has a moist texture with a refined sweetness! The fine texture feels fluffy and brings a sense of happiness when you eat it! By the way, I'm not a big fan of eggs, so I'm completely satisfied with just one piece! The rest will be enjoyed by Mr. Seal, but this one bite really sets the tone for the beginning of the year! This sweet-like Datemaki is definitely worth trying!

When it comes to famous dishes in Tsukiji, there are various options, but surprisingly, "tamagoyaki" (Japanese rolled omelette) is also a specialty. One of the tamagoyaki specialty shops that I personally call the "Tsukiji Omiya" is "Daijo." On this day, I had work in the Koto Ward area. As I finished work before noon and was on my way home, around 11:45 am, I passed by Tsukiji Shijo Station. Although I had intended to go straight home, I suddenly decided to stop by for a visit - my first time since the market moved to Toyosu. Looking back at my records, it had been since January 5th last year, during the first shipment day. Despite being a weekday, the lively atmosphere remained unchanged from before, which was a relief. However, there were so many foreigners (from Europe, East Asia, Southeast Asia, etc.) - even more than Japanese people. Amidst this, I stopped by the "Daijo Main Store." I was looking for the "Edo Dashi" tamagoyaki. I bought two half-sized pieces, one for my family and the other as a snack for myself. In the evening, as usual, I stood in the kitchen with a can of beer and sliced the "Edo Dashi" tamagoyaki. This tamagoyaki has a subtle sweetness with a strong egg flavor emphasized by the dashi broth - a taste that I love. While the popular "Tsukiji-no" tamagoyaki is slightly sweeter and might appeal to everyone, I prefer the "Edo Dashi" version. It was a shame that I didn't have grated daikon radish to go with it. Since I didn't have daikon in the fridge, I had to do without it, but eating it with grated daikon radish turns it into a proper "Japanese-style dish." The subtle sweetness of the Edo Dashi tamagoyaki makes it a great "Tokyo downtown dish." Adding ikura (salmon roe) or tobiko (flying fish roe) on top makes it a luxurious drinking snack, but on this day, I kept it plain. Still, the delicious tamagoyaki made the alcohol go down smoothly. The "half-sized" portion is also a point to note. It's delicious, but you might get tired of it if you eat too much. The fact that it's a good size for accompanying alcohol or as a side dish with rice means you stop just when you feel like you want more. I wonder when I'll feel like having this tamagoyaki again next time.

During my visit in December 2018, after purchasing bonito flakes at Akizuki Shoten for 3,070 yen, I came here to buy tamagoyaki. It had been about three years since my last visit. There were about 15 people in line, but I didn't have to wait long, maybe less than 10 minutes. Last time, I bought the most popular Tsukiji-no-tamago for 680 yen, but this time I decided to go for the Edo-style tamagoyaki, which was more than double the price. The bamboo box packaging had a more upscale feel. It felt quite heavy. According to their website, Tsukiji-no-tamago weighs 560g, while the Edo-style tamagoyaki weighs 650g, making it slightly larger. The Edo-style tamagoyaki is said to recreate the taste that was designated by the Imperial Household Agency and high-class catering establishments back in the day. The traditional hand-cooking method used back then resulted in a rougher texture with less mixing of the eggs, creating a distinct contrast between the egg white and yolk when cooked. The strong sear marks and clear layers are characteristic of this style, different from the uniform yellow tamagoyaki we see today. I will savor the difference in taste compared to the subtly sweet Tsukiji-no-tamago during New Year's. The straightforward and natural flavor pairs well with sake. This establishment was founded in 1924, during the 13th year of the Taisho era. Nearby tamagoyaki shops like Yamanaga, which was established in 1949, and Marutake, founded towards the end of the Taisho era, also have a long history.

From Tatsunokuchi Station to Tokyo Stroll, even though it's a bit rainy, there are many people outside the Tsukiji Market, which is about to move. Marutake, established a little before, in Taisho 13, offers a taste of Edo sophistication. Let's buy and eat some freshly made tamagoyaki at Oda-san's place. They have freshly made tamagoyaki and tamagoyaki with rice for 120 yen each. Of course, let's go for the tamagoyaki. I bought one and split it in half. The tamagoyaki is over 100mm and steaming hot. I took a bite and it was hot. It's not too sweet, which is nice.

Other bowl ¥120. Soft but hot all the way through. Just the right amount of sweetness.

A tamagoyaki specialty store located on the main street of the outdoor market. The tamagoyaki for eating on the go costs 120 yen. It's delicious and hot. A little sweet.

The texture is not too sweet, it is firm.

Sweet Tamagoyaki ===========

Tsukiji no (half) for 340 yen.

On February 24, 2018, Saturday. I went to Tsukiji early in the morning. I came to buy something, but since I had time, I wandered around the outer market. There were many foreign tourists. While sampling simmered vegetables, a foreigner pointed to a mini scallop simmered dish and said in English, "Try this." I tried one and it was delicious, so I gestured for them to try it too, but they said, "No, thank you." I usually get treated to Tamagoyaki by my husband when we come to Tsukiji, and on this day he said, "I'll treat you." I usually eat Tamagoyaki from Terry Ito's family's Marutake, but this day we went to Dotei. It looks similar, but I wonder if the taste is different. One costs 120 yen. Hot Tamagoyaki. There's no space to eat, so I'll eat standing up. It's less sweet than Marutake's Tamagoyaki, and you can taste the dashi more. It's really delicious. When I come to Tsukiji again, I'll definitely stop by. Thank you for the meal.

At Tsukiji, we waited about 40 minutes for our Uni-don (sea urchin bowl). Since it's not a day trip, we couldn't buy any perishable souvenirs. We also had to refrain from snacking since we were waiting for our Uni-don. With limited options, we decided to share a Tamagoyaki (Japanese rolled omelette). My wife thought it was too sweet for her taste, but I enjoyed it on my own. When I handed it to her to take a photo, she said she actually wanted a bite (laughs). So, we ate it a bit messily, but it was delicious. Thank you for the meal! The place was packed with people in the afternoon. Will Tsukiji disappear completely?

On September 16, 2017 (Saturday), we visited the 13th restaurant in Tsukiji for some food tasting. After enjoying some seafood inari at Tsukiben, we were eager to head inside quickly. However, my youngest son, Chibi, developed a condition called "iron sand syndrome" where he is irresistibly drawn to delicious food. It seems to be hereditary. He wouldn't budge even when we tried to move on, exclaiming, "They have egg-rich pudding too!" We ended up buying just one pudding to satisfy his cravings, as overeating before entering the restaurant area would not be ideal. We bought a pudding with plenty of egg (300 yen including tax) and took a photo before digging in. It was delicious, with a rich and creamy texture, and the caramel sweetness was just right. I can see myself craving this pudding again on my next visit. Now, let's finally head inside and enjoy our meal. Thank you for the delicious treat!

The famous "Kimuraya" known for their anpan was where I unexpectedly made a purchase, and then I headed to "Daisada," known for their tamagoyaki (Japanese rolled omelette)!! When it comes to tamagoyaki in Tsukiji, the siblings of the TV personality "T*ru I**" are famous, with "T*mu" once being too sweet for my taste when I ordered it from a cooperative store in the past... "T*ro" was also delicious when I received it as a souvenir from a friend, so this time I decided to try the tamagoyaki from "Daisada"!! This establishment, founded in 1924, is a long-standing "handmade high-quality tamagoyaki shop" that only uses eggs from Chiba-raised chickens, which are also used in sushi restaurants and other eateries nationwide. The blending of dashi, soy sauce, sugar, and salt with the eggs is a trade secret. The production process starts at 4 a.m., with the cooking process beginning around 5 a.m. Four artisans line up in front of 22 griddles and diligently cook the tamagoyaki. Let's try the freshly made tamagoyaki now♫ There are two options available: the "hot tamagoyaki ¥120" and the "cold tamagoyaki with broth ¥120," so let's buy both and share♡ The freshly made hot tamagoyaki is delicious, but it is so hot that it's a bit challenging to eat (lol). However, it has a nostalgic taste that reminds me of the past!! The "cold tamagoyaki" tastes completely different when eaten cold with the broth poured over it (๑°o°๑) It was a rainy day with high humidity, so the cold temperature was very refreshing ( •̀∀•́ )b Both have their own unique deliciousness, but for me today, the "cold tamagoyaki" wins (*^_^*) I wanted to buy some as a souvenir for home, but considering the temperature, I had to give up this time!! I hope they will be available at the cooperative store someday°˖✧◝(⁰▿⁰)◜✧˖°

I had tamagoyaki at Tsukiji. This time, I bought tamagoyaki from Oosada-san. I chose a pack where I could enjoy various flavors. Each one had a different deliciousness. Among them, the honey one had a sweetness that could be called a dessert. When I come next time, I will also buy tamagoyaki from Oosada-san!