"Second Toranomon" ⚡Sequel⚡ Akasaka-mitsuke "Houtou Tenchi" - Houtou that you can never eat in Tokyo - Second Toranomon ⚡Sequel⚡ TORANOMONDAYS349 Time-Limited Project Day 920 ⛅ I'm Mari Mari, who has been to the XEROX Super Cup 4 times and witnessed 4 losing games. Yesterday, I received the 2023 season tickets and uniform, and the footsteps of the J-League opening are getting closer. And just before the opening match, our champions, Tricolor, will face the great preseason match where even if they lose, they will get 20 million yen. The opponent is the 2022 Emperor's Cup champion, Ventforet Kofu. And so... there is something I must do first. The popular (or not) project "Eat the Opponent!" series. I found a Houtou specialty store near Toranomon, in APA Akasaka-mitsuke. It's about a 20-minute walk. I left the office building after 13:00, took the Tokyo Metro Ginza Line to Toranomon Station, and then 2 stops to Akasaka-mitsuke Station on the Shibuya line. It's about a 5-minute walk from APA Akasaka-mitsuke. The place has been scouted on Mondays. When I opened the door, a Tengu greeted me... I climbed the stairs. Inside the restaurant, Houtou Tenchi's commitment: [Noodles] Houtou noodles have lower salt content compared to regular udon. While regular udon has about 4% salt content per wheat flour, Tenchi's noodles have 0-1% salt content depending on the season. The warm Houtou is freshly made, while the cold "Ozara" (Houtou served on a sieve like zaru udon) is aged before serving. [Broth] Depending on the type of ingredients and warm or cold broth, we use different ingredients and methods such as dried sardines, bonito flakes, and kelp. We do not use chemical seasonings or extracts. [Bonito Flakes] We hand-shave coarse bonito flakes with good taste for sake dishes. Enjoy the rich aroma of freshly shaved flakes. [Rice] It is a rare "Hasakake rice" that is harvested in the terraced fields of Anzuka, Joetsu City, Niigata Prefecture, and dried in the sun using traditional methods. We receive it as brown rice and polish it in the rice milling machine in the store. [Horse Sashimi] The finest lean meat produced in Yamanashi Prefecture's Fujiyoshida by the long-established "Oonishi Butcher". [Tokoroten] We make our own with agarweed harvested in Izu. Choose from 3 flavors. [Alcohol] Two sommeliers and wine experts with Excellence qualifications select brands that go well with our dishes. Upon entering the store, I confirmed that only cashless payment is accepted before sitting down. Tea menu: Houtou soup is a hearty Houtou with plenty of vegetables including root vegetables. Free egg paste Fujiyoshida-originated red chili pepper-based versatile seasoning with sesame and sansho pepper. Payment is made through PayPay. Thank you for the 20% discount in Minato-ku. As I was about to go down the stairs, I remembered that when it comes to Kofu... as a wine lover, I call it Japan's Napa Valley because you can enjoy delicious wine there. For example, Marufuji's "Rubaiyat". Marufuji Winery Rubaiyat Rouge 720ml (4562101971185)(D3) on Rakuten for 1,925 yen. I have traveled to Kofu a total of 9 times, including cup matches (on weekdays)... (perfect attendance) *Just for some reason... it all started with conceding a NAPA Valley goal in stoppage time, and I don't have good memories from there (laughs). Houtou Tenchi Genre: Local cuisine Access: 3 minutes walk from Akasaka Station (Tokyo Metro Chiyoda Line) Address: 〒107-0052 Tokyo, Minato-ku, Akasaka 4-3-3 Akasaka Residence Ichibankan 2F (Map) Nearby restaurants: GURUNAVI Information posted on February 9, 2023"

Having houtou in Akasaka is pretty cool. The restaurant has a spacious and luxurious interior. I wonder if it's operated by a big company. The taste is not bad. It would be better if it were a bit cheaper. Udon seems to gain added value the moment you mention houtou. There was one older female waitress. But hey, it's houtou, so it's all good.

The scorching heat continues, so both the train and the office are blasting the air conditioning. With all the desk work piling up, sitting in the office for a long time can make your body cold, making you crave something warm for lunch. So, on this day, I decided to have some hot "houtou" at a specialty shop. 1. Exterior, atmosphere, interior of the shop Located about a 3-minute walk from Akasaka Station, on the 2nd floor of a building where a Sanuki udon shop is on the 1st floor. Upon entering, you will find a calm, old folk house-style interior with more seating than expected. The faint sound of a drum can be heard in the background, creating a relaxed atmosphere. Cash payment is not accepted, as indicated upon entering. 2. About the food The lunch menu offers a choice between "houtou" and "ozara". Each has various options with different ingredients and seasonings. Since it was my first visit, I ordered the "houtou". After a while, a large hot earthen pot and a basket with a raw egg were served. A large ladle-like spoon is provided, in which you can put the noodles and soup, and eat while cooling it down. Oh, so there's no separate plate. The soup has a simple miso-based flavor. The sweetness of the vegetables pairs well with the acidity of the miso. The noodles have a unique slightly powdery texture, perfect with the thick soup. The ingredients are cut quite large, including pumpkin, potatoes, green beans, and eringi mushrooms. The winter melon and lotus root had a slightly sour taste. To add some variety, you can use the spicy condiment paste on the table for a different taste. The portion was sufficient, and I was full after finishing everything. 3. Staff service During my visit on a weekday at 12:30, there was only one customer before and one after me, so it was not busy. The staff consisted of two men, handling the cooking and serving smoothly. There were no particular issues with the service. 4. Value for money It's rare to find a place serving "houtou" in Tokyo, so it's valuable in that sense. Conveniently located near Akasaka Station, the relaxed atmosphere of the shop was enjoyable. The "houtou" itself provided a comforting miso flavor, although I had some doubts about the vegetables used. Overall, I think the value for money is decent. 5. Other notes The "houtou" I had at "Kosaku" in Yamanashi Prefecture was indeed delicious, being the authentic local specialty.

6-course 2000 yen course at Hou Tou Tenchi in Akasaka. It's a specialty houtou restaurant, but I decided not to order houtou and instead ordered the 6-course 2000 yen Tenchi course. The portion was surprisingly generous, and I didn't need to order any additional dishes. The total bill came out to around 5000 yen per person. #HouTouTenchi #AkasakaGourmet #LookingToConnectWithFoodies

The new restaurant Houtou Tenchi Men in Akasaka has a unique taste, with a miso soup that is more similar to miso stewed udon than traditional Houtou. It feels like a fusion of Yamanashi and Nagoya flavors. While opinions may vary, I personally like it because the taste suits my preference. Plus, they offer free extra servings and I want to support this place. If they improve the cooking of the root vegetables, it could become even more delicious! #Akasaka #AkasakaLunch #Houtou #MisoStewedUdon #Tabelog #BGradeGourmet #DeliciousRestaurant #food #foodie #LocalCuisine #HoutouTenchi

In Yamanashi Prefecture, there is a traditional dish called "Hoto." In the past, there were Hoto restaurants in Yotsuya San-chome and Kanda, which I used to frequent, but they have all closed down. For many years, I could only eat Hoto at "Kosaku" in Kofu or "Hekkoro Valley" in Fujisawa. However, last year, a follower informed me that there is a Hoto restaurant in Akasaka, and tonight I finally went there. "Hoto Tenchi" is located less than a 5-minute walk from Akasaka Station, and it is a completely cashless restaurant that opened two years ago. Before visiting, I was told over the phone that only credit cards or electronic money could be used (no cash allowed), and upon entering, the staff reiterated this to new customers. The Hoto menu includes regular, meat, mushroom, vegetarian, and herbal varieties, with seasonal limited edition ginger also available. Additionally, there are two types of cold Hoto served like zaru udon. I ordered the herbal Hoto and while waiting, I ordered a "Sake and Appetizer Nine-point Assortment," which was served promptly. When I received the Hoto, it had a curry aroma, which made me wonder if I had ordered curry Hoto by mistake, but upon tasting the broth, it was not curry. The aroma was due to the skillful blend of spices in the herbal Hoto. I alternated between the "Sake and Appetizer" and the Hoto, enjoying the dish. The appetizers like pickled burdock and mountain burdock were delicious, but the dried sansho pepper and mountain jellyfish were a bit too strong in flavor. Hoto is a flour-based dish that became popular among the common people in Yamanashi Prefecture due to its cold basin climate, mountainous terrain, and limited water resources. It is said to have originated in the Heian period, although the exact origins are unknown. Despite the high temperature of 19°C, the strong wind made it feel cold tonight, but the herbal Hoto provided warmth, making the walk home comfortable. I ordered a young chicken mountain bandit fry as a dessert substitute since I have a small appetite. In the end, the total bill exceeded 4000 yen, and the 20% PayPay points back offer in Minato Ward will no longer apply from March, but with careful ordering, a meal can be enjoyed for just under 3000 yen. Another restaurant where you can eat Hoto is "Koshuya," a Yamanashi cuisine restaurant that has been in business for 70 years in Kagurazaka. I would like to revisit this place after nine years, but it is far from the nearest station. I am likely to become a regular at "Hoto Tenchi" after enjoying tonight's meal.

As I was walking along Akasaka Ichigokudori, a sign for "houtou" caught my eye. It's not often you see a houtou sign in Tokyo, let alone in Akasaka. A few days later, I walked under the long noren and up the stairs to the second floor. Wow, this place feels like a different world. The spacious interior has tables arranged around a sunken hearth, and there are hanging hooks from above. It feels like I've stepped into a hall in Yamanashi. The walls have sliding doors and farm tools on display. The background music is like festival music. The staff greeted me, "We only accept cashless payments, is that okay with you?" In this day and age, it makes sense. It was early evening, and on this day, I was surprised to be the only customer. I was allowed to choose any seat, so I picked one close by. The menu had items like a platter of nine dishes for 1,700 yen (excluding tax), horse sashimi for 1,100 yen, and mountain bandit fried dish for 800 yen. However, due to other commitments, I opted for just a meal. The houtou menu had five options ranging from 1,050 yen to 900 yen for cold zaru udon-style houtou. There were also seasonal limited-time menu items. I decided to start with the basic houtou. Soon, a steaming hot pot of houtou was brought to me. Yes, houtou is usually served in a hot pot. It was hot, and I noticed there were no plates. You eat directly from the pot. Let's dig in. Even though it's the basic version, it had various ingredients like shimeji mushrooms, eringi mushrooms, aburaage, okra, green beans, enoki mushrooms, hechima, lotus root, taro, and of course, pumpkin. The ingredients didn't fall apart, and it seemed like it wasn't cooked for a long time. The noodles were wide and flat, not mushy. It had a clean soup with the taste of vegetables. On the table, there were tubes labeled "shichi" (seven), "ichi" (one), and "yama" (mountain). What are these? Oh, I see, they are shichimi (seven spice blend), ichimi (red pepper), and sansho (Japanese pepper). And the fragrance of sesame oil. It reminded me of the homemade seasoning "suridane" at Yoshida Udon. Adding a little to the pot changed the taste interestingly. Later, a raw egg was served. Should I mix it in or not? Was this the right timing? If there's an egg, I wish there was rice too (laughs). I pondered while eating, and before I knew it, I finished it all. Despite looking filling, the variety of vegetables kept it from feeling heavy. I also found it interesting to change the taste with the condiments. As I glanced at the customers who came in later, I noticed that ice was served in a bucket, and the sake bottle was also chilled in a bucket. It's kind of fun. It doesn't seem out of place even for female customers, so next time, I want to enjoy some drinks with a group of friends. Thank you for the meal.

I visited during lunchtime. It seemed popular as it quickly filled up and there was a waiting list. I ended up sharing a table with someone, but the table was spacious so it didn't bother me. The houtou soup felt a bit lacking in flavor. Even though it had plenty of vegetables, it seemed like they were boiled separately. I couldn't taste the sweet, melty flavor of pumpkin at all. The houtou I had in Yamanashi had a richer, more home-cooked taste. The one I had here felt a bit too refined. The atmosphere was very nice. The high ceiling created an open and airy space.

Please be aware that this shop does not accept cash. I ordered Nebari Ozara. I think the large serving was free. The taste seemed to slightly weaken towards the end, but the noodles were firm and very delicious. I think this is a good place to eat Hoto in Tokyo.

I had houtou in Yamanashi a long time ago and haven't really eaten it since then, but I've been curious about houtou specialty shops in Tokyo for a while. The shop is on the second floor, and when you go up the stairs and enter the shop, you'll find a relaxed and calming Japanese atmosphere. Tengu masks are displayed here and there, making you almost forget that you're in Tokyo. They only accept cashless payments, no cash, as they explain at the beginning. I thought, who comes with only cash? But indeed, the person who came in after me left because they couldn't use cash! What I had that day (tax included): - Medicinal houtou 1300 yen The service time was about 10 minutes. There are five types of warm houtou, but the medicinal houtou is spicy, almost like curry. It has chewy houtou noodles with plenty of mushrooms, okra, potatoes, yam, pumpkin, and other vegetables. There are condiments and a raw egg on the table, so I added the egg. It was delicious with a decent portion size. It warmed me up and seemed good for the body. Medicinal houtou is recommended for women with poor circulation. It's getting colder, and there are still more cold days ahead, so I want to go eat warm houtou again during the winter.

As December 27th approaches, some stores are starting to close for the year. I was turned away from the store I wanted to visit, so I ended up at this houtou noodle specialty shop for the first time. There is a sign on Ichigokaido Avenue. The entrance on the first floor leads to stairs that take you to the second floor where the shop is located. The interior has a traditional atmosphere with a Tengu mask and an irori (sunken hearth), surprisingly spacious. I ordered the houtou noodles for 1050 yen. The kitchen is run by a single woman. The noodles arrived in a pot after about 10 minutes. The miso broth was delicious, but the ingredients were lacking. The pumpkin and lotus root seemed undercooked, quite tough. Other ingredients like shimeji mushrooms, taro, okra, and winter melon were plentiful but... there was no meat. I added raw egg and shichimi pepper from the condiments on the table to enhance the flavor. It did improve the taste, but still, the ingredients were lacking... Thank you for the meal.

A specialty shop in Tokyo that serves Yamanashi's local dish houtou, which is rare in Tokyo. The owner was impressed by the deliciousness of houtou and opened the original shop in Tokyo for the first time. The interior of the shop had a nice atmosphere, resembling a rural old house, and there were many female customers. There were 5 houtou menu options, and I chose the "Herbal Houtou for 1,200 yen (including egg)." I had never seen the "Herbal Houtou" in Yamanashi, but I was told that it was a menu inspired by another restaurant's hot and spicy soup, making it a completely original menu of the shop. In terms of taste, the herbal ingredients worked well, and I personally enjoyed it, but it seemed to clash a bit with the unique sweetness of the houtou pumpkin. Yamanashi locals might feel a bit off about it. However, since it is rare in Tokyo, I think it is recommended for those who want to try houtou again when they travel to Yamanashi.

I have started a gourmet website for Mitomi Emon. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" Yamanashi's local dish houtou is not commonly found in Tokyo. However, in the upscale neighborhood of Akasaka, a houtou specialty restaurant called "Houtou Tenchi" has opened. Located on Ichigokidori, the restaurant gives off a vibe as if you have traveled back to the Meiji era in a merchant's mansion. Each table has a sunken hearth, creating a perfect setting for enjoying local cuisine in the middle of Minato-ku. They offer both hot and cold houtou dishes, but for first-timers, it's recommended to try the basic houtou. Toppings include meat, mushrooms, herbal, and vegetarian options. This is the meat houtou, served in a rustic iron pot that suits the countryside scenery. The variety of ingredients will surprise you - pork, chicken, okra, green beans, lotus root, taro, potatoes, pumpkin, and winter melon. The houtou itself is chewy and substantial, connecting the ingredients like a main dish with sides and rice. The miso-based soup is rich and creamy, but you may start to feel a bit full towards the end. However, the tableside condiments come to the rescue, especially the Yamanashi traditional seven-spice blend called "suridane" adds a fantastic kick. The complimentary raw egg service is also a nice touch. I found solace in enjoying local cuisine in this heartwarming setting. Thank you for the meal.

I had some errands in Akasaka-Mitsuke, so in the morning I studied at Starbucks with a donut and coffee. Since it was raining and getting chilly, I went to a hot pot restaurant. I chose the medicinal herb hot pot. The soup was spicy like curry. The vegetables had a crunchy texture. The fried tofu was delicious. It was good for my body. Thank you for the meal!

A specialty store for Yamanashi-style houtou noodles has opened in Akasaka. As far as I know, this is the first houtou specialty store in Tokyo. Initially, I was hesitant to visit because the lunch menu started in the mid-1000 yen range, but recently I noticed that the lunch prices had been revised, so I decided to give it a try. Upon entering, I was reminded that they only accept cashless payments. The restaurant was about 60% full. I have always believed that there is nothing better than the houtou at Minayoshi, so I decided to try the Nebariozara (1100 yen) as I am currently on a calorie-restricted diet. This was my first time trying ozara (houtou served cold like tsukemen). It took about 15 minutes for the noodles to be cooked, which made me realize why there are no houtou specialty stores in the lunch district. Finally, the dish arrived. It was filled with sticky grated yam, natto, seaweed, and two large pieces of chicken, two pieces of fried tofu, and two large negi (green onions) in the dipping sauce, which was very generous. A raw egg was also served as a bonus. Even with the regular portion, I was stuffed due to my small stomach. It was delicious. Thank you for the meal.

A rare houtou specialty store✨ The ingredients are plentiful and satisfying. To be honest, I personally don't think houtou itself is that delicious, but I felt that the houtou here was easier to eat with its authentic flavors. 11:30-15:00 (L.O 14:00) 17:30-23:00 (L.O 22:00) Closed on Sundays Houtou Tenchi 03-6230-8988 Akasaka Residence Ichibankan 2F, 4-3-3 Akasaka, Minato-ku, Tokyo #HoutouTenchi #houtou #LocalCuisine #akasaka #AkasakaLunch #AkasakaGourmet #TokyoGourmet #houtoulover #ConnectWithNoodleLovers #ConnectWithNoodleLovers #ConnectWithFoodies #Noodlestagram #NoodleLife #Noodles #likeme #followme #instafood #instagood

When the temperature suddenly dropped and it became cold, I decided to visit Houtou Tenchisai on Akasaka Ichimon Street, which I had been checking out. When I climbed the stairs to the second floor, I was asked if it was my first time visiting the restaurant, and then I was explained about cashless payment. I was guided to a traditional Japanese-style sunken hearth seat. According to my research beforehand, the lunch set with houtou was priced at 1650 yen, with all-you-can-eat eggs and coffee included. However, it seems that the price has been adjusted as it was too high even for Akasaka, so I ordered the houtou for 1050 yen with a free extra serving. The houtou was served in a 24cm diameter iron pot and was delicious. Following the instructions on how to eat it, I first tasted it as it was, then broke the egg into the hot soup and finished it semi-soft. The soup was a miso-based broth filled with plenty of mushrooms and root vegetables such as pumpkin, winter melon, taro, lotus root, okra, shimeji, enoki, eringi, Torio's aburaage, and green onions. I added the spicy condiment from the condiment pot to make it spicy and enjoyed changing the flavor. I finished the whole soup and felt full and warmed up.

Ozara (cold Houtou) 990 yen Located in Akasaka, Houtou is a specialty store known for its warm hot pot, but here they also have cold Houtou which is perfect for summer. The noodles are firm and satisfying, and the broth has a delicious aroma. The atmosphere inside the restaurant is like an old folk house, very calming. However, they only accept cashless payments, which was convenient for me as I always use PayPay. I would love to come back in winter to try their warm Houtou. The service was a bit slow, but it might have been just a one-time thing.

I stumbled upon a small restaurant and decided to go in. The entrance was narrow, so it could be easy to miss. I climbed the stairs and found myself in a spacious interior that resembled an old Japanese house. The air conditioning was working really well, probably because it was hot outside. I ordered the warm meat houtou, which arrived in a large iron pot. I adjusted the flavor with spicy miso and cracked a raw egg into the pot, which was a nice touch. The dish was filled with plenty of vegetables and left me feeling satisfied. Payment was only possible with a credit card QR code, as cash was not accepted.

I found a banner with the word "Hoto" on Ichigokai Street in Akasaka. It seems to be a hoto specialty store that opened at the end of last year. I decided to enter and since it was hot, I opted for the cold version. After a short wait, the "Ozara - Large" (990 yen, free large size) arrived. In Yamanashi, the cold version of hoto is called "Ozara." The noodles had a good chewy texture, especially because they were cold. The dipping sauce was served hot in a small pot, with a soy sauce flavor and a strong dashi taste. The dish included pork, chicken, fried ingredients, and green onions. It was a generous portion. Towards the end, I added a raw egg and spicy miso (quite spicy!) to enjoy the change in flavor before finishing the meal. I was full and satisfied. Recently, there has been an increase in specialty udon shops in Tokyo, but this was the first hoto specialty store I had come across. The "Ozara" experience was also a first for me. It seems that hoto is a summer specialty in Koshu. The culture of Japanese noodles is truly fascinating. Please note that this restaurant is cashless only. Personally, I hope to see more of these types of shops in the future.

As I was walking in Akasaka as usual, I stumbled upon a restaurant I had never seen before. What is this place...? I thought to myself and decided to take a look. To my surprise, it was a houtou specialty store!! Houtou is a dish commonly found in Yamanashi, so seeing it in a different region was a first for me. Intrigued by the novelty, I decided to give it a try! The interior of the restaurant was truly impressive, with a spacious and inviting atmosphere that felt like a different world. The cleanliness and newness of the place added to the overall appeal. Excited to try the main dish, houtou, I also explored the various side menu options available. For drinks, I chose a bottle of red wine, which surprisingly paired well with houtou. I also tried the Egg Yolk Miso Dip (420 yen), a rich and flavorful snack, and the Dashi Tofu (550 yen), a gentle and comforting dish. The Tengu Age (770 yen), a rare menu item, was also delicious with its salted leek filling. Finally, I indulged in the Houtou (1,650 yen). While not intensely flavored, it had a satisfying umami taste. Overall, it was a wonderful experience to be able to enjoy houtou in Tokyo. The restaurant also offers lunch, making it a place I would love to visit again. However, I couldn't help but feel that the staff could be a bit more engaging. Despite the great ambiance and unique dishes, the service felt a bit lacking. Hopefully, they can improve in this aspect. If given the chance, I might consider returning to this restaurant.