Hello, this is SapiO. Today I would like to introduce a cold ramen dish that can be enjoyed at a fugu (blowfish) cuisine specialty restaurant called "Fugu-ya Nishibuchi". This restaurant is known for handling blowfish dishes, and their lunch menu is popular for dishes like conger eel tempura. However, in addition to conger eel tempura and shrimp tempura bowls, they also offer a ramen menu as their third option. Currently, they are serving cold ramen as a summer limited-time menu. I visited the restaurant during lunchtime on a weekday, and there were 4 customers already seated. The interior of the restaurant has a traditional Japanese atmosphere with a slight sense of luxury. The staff members were dressed in kimonos and provided excellent service. Even the male staff member who was not visible to customers in the kitchen said "Thank you" as customers left. It was a pleasant experience with great customer service. Despite being a high-end restaurant, there was no sense of snobbishness. Orders are taken verbally and payment is made at the end. I ordered the cold ramen (with extra noodles) for 1,485 yen. It took a bit of time for the dish to be served, so you might have to wait if the restaurant is busy. As for the food itself, the sliced vinegar citrus and simmered eggplant were presented first. The soup had a refined taste, reminiscent of a delicate broth made from bonito flakes and kelp. It had a slightly sweet flavor that appealed to the taste buds. The oil content was mild, resulting in a refreshing and cool taste. The noodles were medium-thick noodles from a well-known noodle shop in Nakano. They had a gentle wavy texture and a good firmness suitable for cold ramen. The toppings were generous, including 3 slices of chashu (roast pork), vinegar citrus, simmered eggplant, sardine fish balls, tomato, bamboo shoots, and a half-boiled egg. The vinegar citrus could indeed be eaten whole, including the seeds and peel. Its strong acidity added a nice touch to the soup. The simmered eggplant provided a taste of summer. The high-quality preparation of the toppings truly reflected the expertise of a blowfish cuisine restaurant. I finished the dish with satisfaction. This menu is available until the end of September. I wonder if they will continue serving their regular ramen menu afterwards. I would like to revisit and try their regular ramen as well. Thank you for the meal.

I used this shop, located about a 3-minute walk from my home, during lunchtime. I had the cold ramen with bonito broth. The sudachi was also delicious to eat as is, and the simmered eggplant had a great flavor. Personally, I think 2 pieces of black pork dumplings are enough and you don't really need the chashu. It was very delicious, but the chashu oil didn't melt and made the spoon sticky. However, overall, I am satisfied because it was delicious.

I have been following this place on Instagram for a while and finally visited to have some ramen. The noodles and toppings were delicious, but I was especially impressed by the soup. It was not too heavy or too light, just the right balance of flavors, truly delicious soup! I didn't plan on it, but I definitely want to come back again.

#Asagaya #Nishibuchi Went for lunch (∵ゞ on Eatery 3.30 1,750 yen (Anago-don)‍♀️ 5 minutes walk from Asagaya station A long-established traditional Japanese pub in Asagaya. Anago-don overflowing from the bowl. This time, I added shrimp to the small bowl as a nice service. However, the seasoning was weak and quite bland. Maybe it's considerate of the elderly customers there. Also, the service was slow and confusing, perhaps due to lunchtime. By the way, there is a main store in the drinking street called Ichiban-gai in Asagaya, which is highly recommended at night! It's a great traditional Japanese pub where everything you eat is delicious. The skills of the two chefs, an elderly man and a young man with an Indian vibe, are excellent. Please note that there is no Japanese-style curry, so be careful. #Asagaya Gourmet #Asagaya Lunch #Asagaya Izakaya #TraditionalJapaneseCuisine #Izakaya #Tempura #Tendon

I made a reservation in the morning for lunch at "Take" and ordered a meal in the 3000 yen range, which included sashimi, grilled dishes, and tempura, making it quite reasonable. It was very delicious. The lunch was very busy with people lining up, so I think it's safer to make a reservation even on weekdays.

If you are interested in the article, search for "Asagaya Anago Tendon". The traditional Japanese restaurant rooted in Asagaya offers a large Anago Tempura bowl that is too big to fit in the camera. Kappo Fugu Nishibuchi https://nishibuchi1978.gorp.jp/ ☎️03-3392-0123 Suginami-ku, Asagaya Minami 3-3-16 Located a 5-minute walk from Asagaya station, this restaurant maintains a traditional atmosphere of a high-class Japanese restaurant with a warmth of wood from the Showa era. I visited during lunch hours starting at 11:30 on a weekday. The highlight was the famous Anago Tempura bowl, made with a whole large Anago. Anago Tempura Bowl: ¥1760 Extra rice: ¥110 When the dish arrived, the impact was overwhelming, and I was speechless. This is only ¥1750? The Anago Tempura had a thin and crispy batter with a substantial filling. The sauce complemented the Anago Tempura and vegetable Tempura perfectly, providing a refreshing taste that does not overpower the ingredients. Homemade Mizuyokan: ¥330 Topped with Shine Muscat, this dessert had a fresh sweetness that can only be achieved with fresh red bean paste. The acidity of Shine Muscat balanced the sweetness of the red bean paste, creating a delicious dessert that showcased the restaurant's attention to detail. If you are looking for a wonderful restaurant in Asagaya, be sure to visit "Kappo Fugu Nishibuchi". Located a 5-minute walk from Asagaya station, this Fugu restaurant offers traditional Japanese cuisine with fresh fish and ingredients delivered daily from the market. Enjoy the Japanese cuisine at Nishibuchi. If you are looking for a restaurant in Asagaya, be sure to visit "Kappo Fugu Nishibuchi" for a warm and hospitable atmosphere.

In the current situation of the coronavirus pandemic, this place is open only for lunch. During my last visit, I thoroughly enjoyed the conger eel tempura rice bowl. The tempura, which didn't make me feel heavy, revealed the skills of a Japanese restaurant. Today, I tried the "cold raamen" that had caught my interest. The broth made from bonito flakes, mackerel flakes, and kelp has a gentle and pure taste. The noodles have a firm and chewy texture, more similar to udon broth than Chinese-style noodles. The eggplant, tomato, and sudachi lime are refreshing. It was a perfect dish for the height of summer. I'm also curious about their homemade pickled plums, plum compote, and plum syrup for takeout. They must be delicious. The cheerful and soothing service by the landlady alone makes it worth a visit.

I found this restaurant by chance while walking down the street. I heard their anago donburi (conger eel rice bowl) is famous, so I decided to give it a try. It cost 1100 yen. I ordered it with a beer. After a short wait, the anago donburi was served. I was surprised by the appearance. It had large pieces of crispy conger eel tempura. Despite being a tempura dish, it was surprisingly crispy. The shrimp and vegetables were also crispy and very delicious, with a light flavor. The sauce was just the right balance of sweet and savory, and they provided extra sauce on the side. The side dishes, pickles, and miso soup were all delicious as well. I have discovered a great restaurant and I definitely want to visit again.

The main focus of this restaurant is fugu cuisine, but they have recently started offering lunch courses, including an anago tempura rice bowl set. The restaurant is located about a 5-6 minute walk from Asagaya and Minami-Asagaya stations. The interior has a high-class feel like a traditional Japanese restaurant, creating a calm atmosphere. The anago tempura rice bowl consists of large pieces of anago tempura along with shrimp and vegetable tempura. The anago tempura is big and satisfying, giving off a luxurious vibe. The tempura has a good texture, and they even provide containers for takeout. The restaurant has a nice ambiance, and the cost performance is high. Thank you for the wonderful meal.

I visited the Japanese restaurant "Fuguhonishi" in Minami Asagaya for the second time. The dishes made with seasonal ingredients and vegetables are a delight to both the eyes and the taste buds. Each dish, including simmered dishes, is carefully prepared and beautifully presented. The flavors are just right, not too light or too heavy, allowing the natural taste of the ingredients to shine. The cooking and grilling are excellent. The silver cod kasuzuke, in particular, is exquisite down to the skin. The restaurant also has private rooms and baby beds in the basement, making it perfect for events like funerals or business dinners. I plan to visit again for lunch with my mother and aunt. Thank you for the delicious meal! Today's menu included a course meal, individual dishes, and drinks such as taro tofu, komatsuna ohitashi, chawanmushi, simmered dish (fish, pumpkin, eggplant, wheat gluten), aged grouper and trout, sashimi, silver cod kasuzuke, shimeji mushrooms in Tosazu vinegar, tempura rice, miso soup, pickles, and a sweet potato carrot pudding. Individual dishes included the famous writer's fugu and salmon roe.

The other day, I heard that you can have lunch at the Nishibuchi main store in Asagaya, so I went there right away! When I entered the restaurant an hour before the last order, the table seats were full of people of all ages and genders. The good reputation of the lunch can be seen. The soft-spoken proprietress guided me to the counter with a smile. I ordered the bamboo course for 3240 yen and a beer. While waiting for the food, I had a pleasant chat with the proprietress. I was relaxed by the unique and charming proprietress (*^^*). Soon, we started with the appetizers - "Cherry Blossom Tofu". The cherry blossom tofu, which uses milk, had a cherry blossom aroma that filled my mouth as soon as I tasted it, and I was knocked out by this dish. I felt so happy that I wanted to come here just to eat this cherry blossom tofu. "Komatsuna and Celery Ohitashi" - both are dishes I make at home, but I learned that Komatsuna and celery go well together. It was crispy and had a delicious broth. "Chawanmushi" - the aroma of the broth was delicious. "Grilled Swordfish, Snap Peas, and Spring Turnip Stew" - the swordfish was tender, the snap peas were perfectly boiled, and the turnip was soft and well-flavored. "Sashimi" - bonito, kue (from Nagasaki), and sawara (from Kujukuri). The kue was delicious, and even the garnishes were well done. It made me happy for some reason. "Black Wagyu A4 Triangular Belly with Balsamic Sauce" - the turnip senmai-zuke (additional order) was just amazing. When you bite into it, the umami flavor spreads... It goes well with beer. I was thrilled by the lovely dishes that caught my eye. "Grilled Cod with Sake Lees, Simmered Atarime" - Grilled cod, and sake lees... It was so delicious that I couldn't stop drinking beer from lunchtime. I wondered what "Atarime" was, so I looked it up. [A dish that is boiled to preserve vegetables and other ingredients for a while. It has a strong flavor based on sake and soy sauce. It lasts longer than tsukudani or nimono.] "Tempura" - eggplant, shrimp, bell pepper, pumpkin, sweet potato. The tempura, with five varieties of flowers blooming, showcased the ingredients and was sweet and delicious when bitten into. "Rice, Red Miso Soup, Pickles" - As it comes to an end, I start to feel lonely... It was a flawless and delicious end. "Satoimo Pudding" - And when I thought there was no dessert, there was one included (〃∇〃). The dessert decorated with whipped cream and strawberries turned out to be taro! Surprisingly! When you eat it, you can feel the sticky texture of the taro and it's delicious!! It was a dessert that was gentle on the body. As I was the last customer, I chatted with the proprietress, and she allowed me to take photos of the restaurant (2nd floor, basement) for reviewers. It turns out that they are baby-friendly and have beds available! I realized that it can be used for various purposes such as baby's first shrine visit, Shichi-Go-San, seasonal festivals, and memorial services. I am grateful for the warm hospitality until the end, thank you for the wonderful meal (*^^*)

Today I visited Asagaya. Asagaya is known for its giant anago (conger eel) tendon, and I was curious about Nishibuchi, which is famous for it, so I decided to visit. For lunch, the only option available besides the anago tendon is a set course, and everyone seemed to be ordering the anago tendon. Here is the anago tendon. The size of the conger eel overflowing from the bowl is quite impressive. What surprised me was the variety of tempura besides the conger eel. I took the conger eel aside to take a photo, but even just the tempura itself would make a regular tendon dish. As for the taste, the conger eel had a crispy texture without any greasiness. The rice portion was a bit small, so I ended up eating the conger eel separately most of the time, but I could still enjoy the light and refreshing taste of the conger eel. The shrimp had a strong flavor and a mild texture, while the vegetables were well-prepared and satisfying. The side dishes of cherry tofu and miso soup were also delicious. Considering the quality and content, the price of 1,100 yen including tax is quite reasonable. I look forward to enjoying a leisurely meal with the course menu on my next visit.

The blowfish at night was around 3.8, but the ramen during the day was disappointing. Maybe I had too high expectations... Both the soup and noodles were not to my liking.

We used this restaurant for a family celebration of our relative's 70th birthday. From the reservation phone call, we felt welcomed, and they were very accommodating when we needed to change the number of guests the day before. On the day of the celebration, even though they were preparing for dinner service, they kindly stored the flowers we brought in advance to celebrate. We ordered the 5400 yen Tamagiku course and a children's meal in advance. The flavors were quite robust, enjoyable for all ages. The children's meal was also quite generous, with plenty of shrimp, even our 6-year-old couldn't finish it all. The selection of sake was excellent, with seasonal and classic options available. Personally, I was very happy to see Tochigi's Oo-Na on the menu. We would definitely like to visit again.

The menu is extensive and the food is decent. Not bad.