On this day, the first weekend after the declaration of a state of emergency, I went to Denenchofu in the same ward to buy ingredients on foot. I bought cake at Repidol in front of the station, bread ingredients at TOMIZ, and finally visited this place. It is a high-end supermarket in Tokyu Square next to the station. There are also stores of the same brand in Meguro and Nakameguro, and the one in Tokyu Plaza Kamata was temporarily called Presse, but this one is exceptional. The products they carry seem to be different from other stores, perhaps due to the local area and competition with the Azabu National supermarket along the Route 8. On this day, I bought various fresh foods, and what I found at the deli and bento corner was the "Special Selection Masu Sushi" from the largest masu sushi company in Toyama, "Gen," for 1900 yen. The standard version for 1500 yen is often seen in Tokyo, but the "Special Selection" is rare. Truly a great selection. I had just missed buying Daigo's Osaka sushi due to their shortened business hours for COVID-19, so this was a lucky find. I immediately put one in my basket. The "Special Selection Masu Sushi" I ate at home was quite delicious. Recently, I have been buying the daily or demonstration sale items from the Toyama Prefecture antenna shop at Yurakucho Transportation Hall when it comes to masu sushi. It has been a long time since I had Gen's, but the taste of the "Special Selection" was exceptional. The quality of the fish was moist and thickly cut. It was a step above the slightly firmer thin-sliced fish in the standard version. It's like the difference between Tokyu Store and Presse.

Actually, this was my first time buying a bento box other than from Masumoto at Pressé Denenchofu~♬ When it comes to bento boxes at Pressé Denenchofu, Masumoto is the go-to place! I always ask my friend N-chan to make a reservation, and last year, we were so impressed that we ended up visiting the main store in Kameido. During the Edo period, around Masumoto, the cultivation of Edomae vegetables, represented by Kameido Daikon, was thriving, and Daikon Asari Nabe is Masumoto's signature dish. At the main store, we had the Masumoto Gozen meal, which includes Daikon Asari Nabe. The course, starting from the appetizer, included Black Wagyu steak, Daikon tempura, chawanmushi with large Asari clams, steamed rice in a steamer with large shell-on clams, and a dessert, all for a surprising ¥3000. The bento box was also carefully made, with delicious pickled Daikon and high-quality tofu! During the cherry blossom viewing season, the bento box is beautifully arranged with bamboo shoot rice, delicious chicken and squid meatballs, and even Sakura steamed Spanish mackerel wrapped in cherry blossom leaves~♬ The seasonal colors and flavors for just around ¥1000! It's truly a high cost-performance ratio!! The Masumoto bento box I reserved can be picked up in front of the register, so this day was also my first time seeing the bento box section! There were Tanguy and Imahan as well! And I received a message saying, "I've been to Marunabe and New Grand's Kumaan since Kumaan Fish Restaurant An." So, I was almost decided on Tanguy, but Imahan had a Kyoto-style Black Wagyu Sukiyaki bento box, and there was only one of them... Which bento box can two people enjoy? Maizumi's loin cutlet bento box, fillet cutlet sandwich, and Toyama's masuzushi were available, with seafood options like Ginza Hirai's anago chirashi sushi (¥950) or Uogashi Bara's bara chirashi sushi (¥1000), both including simmered anago. Ginza Hirai was labeled as an anago specialty store, but not only simmered anago, it also included sea bream, salmon, and ikura. The catchphrase "Selected seafood by the owner who has worked as a wholesaler at Tsukiji Market for many years!" caught my attention. The visual was more colorful than Ginza Hirai, and the packaging had a stylish feel, but the deciding factor was probably the inclusion of simmered anago, ikura, sea bream, and salmon. N-chan's special miso soup added a luxurious finish to our seafood chirashi time. Enjoying vintage wine with delicious dip and ending with seafood chirashi~♬ It may be a privilege that only Japanese people can enjoy the fun of ending with seafood chirashi!!

N-chan made a reservation over the phone for the May Mini Sumidagawa Bento (¥870), which features bamboo shoots with warabi and kogomi. It includes delicious daikon pickles, koyadofu, chicken meatballs, squid balls, simmered scallops, jellyfish in vinegar, simmered shrimp, simmered wood ear mushrooms, and the usual round konjac balls that are so tasty! The plan was to meet in Denenchofu at 11 am to enjoy the bento while admiring the fresh greenery. Unfortunately, the Daigo shop in the Presse building was closed on Tuesdays, so we couldn't check it out. We picked up the bento at the familiar service counter and then headed to the sake section. Since we had tried Kubota's Senjyu last time, this time we opted for Hakkaisan Tokubetsu Honjozo (¥569) from Minamiuonuma City in Niigata Prefecture. The weather forecast predicted cloudy skies, but as soon as we left the house, it started to drizzle. We went back to grab an umbrella, which turned out to be a wise decision. After finishing our shopping, we found that it was raining steadily outside. However, we knew there were shelters in Hozumi Park, so we walked up the gingko tree-lined path to the park. It had been a while since I walked this tree-lined path, reminiscing about when I was 18 years old. On this day, I decided to try the Kameshin koji that I had hesitated to eat before, and I found that its spiciness, made from green chili peppers, rice koji, and organic soy sauce, was surprisingly mild and sweet, complementing the tamagoyaki and squid balls perfectly. It was a bento unique to Masumoto. In fact, a couple of days before this day, we received the sudden news of the passing of a classmate from elementary school. S-kun was the one who organized a reunion for our childhood friends at Kamimatsu in Hakone. He was a kind and gentle businessman who was always considerate to his subordinates and business partners. We met again at Hanaya in Denenchofu in February 2019. He had a calm aura and had become a bit of a gentleman, although he remained active throughout his life and often wore casual clothes. I offer my heartfelt prayers for his soul. We raised a toast to S-kun with N, K, and G at the park where we used to play together. The Hakkaisan Tokubetsu Honjozo, made by carefully fermenting and aging rice that has been polished to 60%, had a clean and light taste with a hint of sweetness and a refreshing finish. Masumoto's bento is made with ingredients that are free of preservatives from the start, and it is a recommendation for those who enjoy traditional Japanese bento. Presse also has a side dish corner with edamame and chicken karaage, and for dessert, there was a mini sakura mochi. While reminiscing about our childhood memories in the park pavilion, we remembered S-kun. I learned for the first time that Hozumi Park, located in the hilly area of Shimonumabe-mura, the former Ebara-gun, along the Tama River, is rich in historical sites such as the Kamekozan Kofun. The park is home to approximately 1,500 trees of about 70 species, including plum and cherry blossoms, as well as oak and castanopsis. The park, which still retains the atmosphere of Musashino, was gifted by the Denenchofu Association to the Tokyo City in October 1934, and Tokyo City invested 10,000 yen at that time for its development. The park officially opened as Hozumi Park in April 1936. It was transferred to Ota Ward on October 1, 1950, and remains there to this day. If you live nearby, why not take a stroll through the park and enjoy the fresh greenery?

In my mind, when it comes to bento, it's Kameido Masumoto. The cherry blossoms in full bloom at the Rotunda in front of Denenchofu Station - people waiting for each other at the station seem happy. At 10:30 am, everyone seems to be enjoying the cherry blossoms. I went to Presse to pick up the bento that my childhood friend N-chan had asked for. It was my first time there, and it was a huge supermarket, very different from the one in Meguro. The reserved items can be picked up at the reserved counter just to the right as you enter the entrance, with a bread corner for Kinokuniya on the left, and a liquor corner in the back. I chose Kubota's Junmai "Chijyu" (¥550) following the flow of G-kun, who said, "I'm in the sake corner," and I was at the register in front of me! With no lines on a weekday morning, I completed my shopping in 5 minutes! I walked with five people along the cherry tree-lined path from Denenchofu to Tamagawaen. When I was a child, we had 10 dogs at home - Akita, Shepherd, Doberman, and several medium-sized mixed breeds, as well as two Siamese cats (and even squirrels and rabbits). Whenever something happened, it was Dr. Saji! Saji Animal Hospital is a splendid building with a grooming salon attached. It has become Saji Pet Clinic, with Dr. Saji being the third generation. N-chan's 13-year-old Toy Poodle (a loyal client of the clinic) and I had lunch together with Beatrice at the Denen Chabo just a month ago. The scenery around the Denenchofu Catholic Church, dedicated in 1955, has changed dramatically to a residential area lined with new single-family homes. It's been three years since we last had a cherry blossom viewing at Tamagawa-dai Park, where the amusement park used to be. The last time, we had a private room at Taiho and had okonomiyaki, but this time, we had a modest meal under the wisteria trellis. I left it to N-chan to choose the bento, as last year's "Hanadayori" was so good. The Mini Sumida River (¥939) had bamboo shoot rice, tamagoyaki, chicken meatballs, and tofu, which were delicious, but I couldn't enjoy the special sauce made with soy sauce, green chili peppers, and rice koji, so I found the squid balls, scallops, and jellyfish vinegar to be plain. The bento also included shrimp simmered in soy sauce, simmered shiitake mushrooms, and pickled daikon, but it felt slightly lacking compared to previous bentos. However, the bento box was hexagonal, with a pull-tab tape on the lid to make it easy to open, showing the uniqueness of Masumoto's bento. The weather was also perfect, and I was delighted to see a bulbul in full bloom under the cherry blossom trees. It was a happy, happy cherry blossom viewing.

On March 11th, I was impressed by the high performance of the Katori bento (¥1188) that I had at N-chan's house, and we decided that even if we couldn't go flower viewing, we wanted to eat a "flower viewing bento" next time. The plan was to first see the cherry blossom trees along the road leading from the rotary side of Denenchofu towards the Tama River, and then have lunch with N-chan and R-chan (whom I have been close with since elementary school) at R-chan's house. Unfortunately, the cherry blossoms near Denenchofu station were almost gone, and the ones along the Meguro River that we saw from the Tokyu Meguro Line were already finished as well. However, yesterday's spring storm had stopped, and even though champagne was heavy, I placed it on a stone bench and waited for N-chan under the cherry blossoms for about 10 minutes. We talked about how it would have been like to walk under the cherry blossoms with 15 people and make okonomiyaki at Tama River Dai Park. R-chan suggested having tea first, but N-chan said, "C-chan has some high-class champagne, so let's have a toast first before tea." So, the three of us opened the lid of the Hanadayori from Masumoto. The limited-time Hanadayori costs ¥2160 and can be ordered for delivery for free in Setagaya Ward for orders over ¥8000 with a two-day advance notice. R-chan also ordered one for her husband's dinner. The Hanadayori with simmered shrimp was beautifully presented with salmon roe on crab chirashi sushi and cherry blossom petals as decoration. Real cherry blossoms were also included as a garnish. The pickles of Edomae daikon and two types of tamarisuke were wrapped in aluminum foil and scattered on top. Daikon, representing Edomae vegetables cultivated around Masumoto during the Edo period, had a wonderful texture and was very satisfying. The simmered clams in Hanadayori were paired with "Asari Daisen," and the fish was a cherry blossom-steamed mackerel. The pickled sashimi of flounder was also included, along with a tea-steamed bowl of shrimp and scallops. The side dishes included cherry blossom-steamed mackerel with squid, hajikamire, broccoli, deep-fried yuba with bamboo shoots, boiled spinach and aburaage, kinpira of mountain vegetables and edamame, simmered beef with sake, shiso seeds, chicken tsukune, and tamagoyaki. Each dish was carefully handcrafted, and although not flashy, the bento was truly a labor of love. What impressed me was that even though the konjac balls and taro were pale in color, which tends to turn brown in simmered dishes, they were lightly seasoned yet flavorful, and not overly salty. The sweetness was a strawberry danjoan with a delicious strawberry bavarois that didn't have a strong color contrast. It was all elegantly Japanese-style. Established in 1905, it's not easy to go all the way to Kameido for a daikon and clam hot pot, but to experience the charm of Masumoto through a bento while at home is truly a blessing.

N-chan had reserved a Katori bento!! We met in front of the fountain in Denenchofu at 11 am, and I thought we would go to Presse and Repidol together, but I was surprised to see N-chan coming up the stairs carrying a large paper bag. She said, "I woke up early, so I bought a bento at Presse and also got two skirts at 60% off at the closing sale of a Western clothing store." Since last year's Kayamatsu, I have heard many times about how delicious the bento from Masumoto is, but to reserve it is something else! Since the reunion with N-chan and another friend, R-chan, about once a month, we have been having remote drinking parties. As we passed Daigo together and walked past the place where we had a reunion with our childhood friends three years ago, we climbed the gentle slope that used to seem like a difficult slope when we were children. Daigo has been a sushi restaurant since I was a child, right? I wonder if it's already the third generation. According to N-chan, the shop they opened in Denenchofu station building is also doing well. When we arrived home and looked at the paper bag, it said "Kameido Masumoto, bento, side dishes, Kameido daikon dishes." Daikon from Kameido means Edo vegetables, right! Then, it said on the leaflet that they include Kameido daikon pickles made from Edo vegetables in all Masumoto bento boxes. They use traditional handmade methods without using preservatives or synthetic coloring agents, and they use Pi (Pie) water and alkaline ion water. They aim to provide food made with safe ingredients such as organic soy sauce and natural salt that are considered to be gentle on the body. Amazing!! The Katori bento (¥1188) is made with fifteen varieties of vegetables mixed with vinegar rice, a plumply cooked delicious domestic rice on the left side, topped with Kameido daikon pickles made from daikon cultivated around the Masumoto area during the Edo period, ginkgo nuts, carrots, kinshi tamago, kushi tofu, ikura in the corners, tamagoyaki baked first thing in the morning on the right side, handmade kamaboko, shishitogarashi, grilled fish of saury, konjac balls, koyadofu, satoimo, nagaimo, shiitake mushrooms, asari soybeans, ganmo, kikurage vinegar, fuki, wood ear mushrooms, chicken dumplings, etc. Each one was truly delicious. "Nanbanzuke is delicious when you put Kamekara koji on the chicken dumplings!" said N-chan. I tried putting a little of the secret spicy flavor that Masumoto has long-aged with green chili peppers in a small container on the chicken dumplings. The outline of the tsukune becomes clear. It is not just spicy, but has a rounded spicy flavor with umami. It said on the leaflet to enjoy it with tsukune or tamagoyaki, but I found that Masumoto's tamagoyaki was delicious without the spicy flavor. The expiration date is 4 pm today. Established in Meiji 38, at the Kameido Masumoto main store, you can enjoy Kameido daikon dishes and Kameido daikon and clam hot pot all year round. Sounds great, right? Kameido daikon and clam hot pot~♬ I want to visit once.

I bought it at the Naka-Meguro store (>_<)

One of the world's three great delicacies, foie gras, continues to face opposition. Due to concerns about the forced feeding methods used in raising ducks and geese, upscale supermarket Whole Foods has stopped selling it. In New York state, a law has been passed to ban the serving of foie gras in restaurants starting next year. In Japan, Japan Foie Gras, a pioneer in domestic foie gras production based in Aomori Prefecture, has withdrawn from foie gras production and now specializes in producing duck meat of the Barbary breed. Perhaps due to these developments, it has become less common to find fresh foie gras in supermarkets. In the past, a large frozen whole foie gras from Canard could be purchased at the miscellaneous goods store for 3000-4000 yen, but now it is rarely seen. However, while out on the weekend, I came across Hungarian-produced fresh foie gras at a high-end supermarket in Denenchofu. Not only was I pleased to see it in stock, but I was also surprised by the affordable price. Originally priced at 486 yen for 61g, it was on sale for half price. I immediately bought the two remaining packs. I cooked the foie gras by sautéing it and served it alongside a steak made from American fillet meat. It was delicious, as expected. Some may argue that ankimo (monkfish liver) is tastier, but the unique flavor of foie gras cannot be denied. While I can't help but detect a hint of hypocrisy in the animal welfare movement that is mainly prevalent in Europe and the US, it is true that the method of forcefully feeding feed through a tube is not commendable. I am a strong supporter of commercial whaling within the limits that do not disrupt the ecosystem balance (as it actually contributes to maintaining the balance), but I still feel a bit guilty about eating foie gras. However, when it's priced at 200 yen for 60g, I find myself overcoming that psychological barrier and buying it anyway. After all, it's better to eat something that has already been made.