On the eve of the 60th birthday celebration, the second installment of the champagne appetizer series is from Kichiza. I asked the attendant to reserve this in advance. The foie gras, which costs around 3000 yen for 5 pieces, is pretty good. The taste is exceptional. As for the braised pork, I was surprised – 1980 yen for just 2 slices! What kind of dish is this? I cautiously tried it. It's delicious. But is one slice really worth 990 yen? I don't quite understand the value. That's Kichiza for you. And it's so small too. This is not something for the common folks. I've learned something new. I want to be able to afford to eat more of these. There's one more item to try.

This shop is also one I visited in November. I forgot to mention it earlier. I had some business in Shinjuku and was taken there for lunch by a colleague. We had a luxurious lunch. As you can see from the photos, the presentation was beautiful, the flavors delicate, and the service impeccable. Each dish was so amazing that it could be considered a main dish. It's amazing that you can eat such high-quality food for lunch in Tokyo. I definitely want to go back again. Thank you for the wonderful meal.

In the era of "With Corona," many restaurants are focusing on takeout options. For example, at Hara Masa in Yotsuya-Sanchome, they offer a bento box called "Hara Masa Bento" (5,500 yen) which includes roast beef and sea urchin on truffle rice. In my local area, a Japanese restaurant offers a full set bento box with sashimi, appetizers, and tempura for 5,000 yen. I decided to compare bento boxes in the same price range by visiting Isetan Shinjuku. In the basement floor, there is a deli from Shofukuro in Shiga (3.61) and right next to it is a deli from Tokyo Kicho (3.34). I purchased the Kicho's "Kansakura Bento" (5,400 yen) and Shofukuro's "Twelve Months Elegance Bento" (5,400 yen) to compare. The Kansakura Bento includes sashimi, sea urchin with tofu jelly, beef sukiyaki with bamboo shoots, and various fried items. The Shofukuro bento focuses on high-quality ingredients like sea bream and foie gras. The flavors are more distinct in the Kicho bento, while the Shofukuro bento leans towards abstract flavors. However, the rice in both bentos was a bit disappointing. The sea bream sushi rice was too soft in the Kicho bento, while the Shofukuro bento also had room for improvement. The price of 5,400 yen for a bento box does raise some concerns about the value. I also tried the sea bream belly bone grilled (1,620 yen) and foie gras jelly dish (2,160 yen). The sea bream belly bone is a favorite part for those who enjoy fish bones. Despite being a bit difficult to eat, the rich flavor and firm texture make it worth it. The foie gras jelly dish combines the richness of foie gras with a wine jelly, creating a delicious blend of flavors. Overall, despite the higher prices commonly found in department store food halls, the unique qualities of these dishes make them worth trying.

I started cooking in 1989 when the "World Design Exposition" was held in Nagoya. That year, at the age of 36, I was introduced by an acquaintance who was an editor at the Nikkei newspaper, and I visited several European design companies alone. In Milan, I met a Japanese architect who hosted me for a simple lunch at his home, and I was surprised to see that he was the one who cooked. He told me that in Italy, many creatively working men also cook because it is a basic part of life. Inspired by this, I started cooking more often, even though my wife was already a good cook. Now, 32 years later, I am the one who cooks every day. On a recent holiday, my wife offered to buy something from the food section at the department store before heading home. I mentioned that I would like some asparagus pasta with white wine, but she surprised me with a pre-made sushi roll instead. Sometimes, it's nice to have a simple meal without having to cook.

I went to Isetan to buy food for the New Year, and I asked "Nezu Matsumoto" to prepare fish. My wife bought vegetables and meat, while I went to buy things I wanted to eat for the New Year. I bought the following items: "Sesame tofu," "Foie gras jelly," "Kombu with eggs," and "Fugu tempura." They were all delicious, but the "Foie gras jelly" and "Fugu tempura" were especially tasty. Thanks to "Nezu Matsumoto" and these dishes, we were able to have a great New Year celebration.

I purchased take-out side dishes at the same Shinjuku Isetan on the 7th floor where there is a restaurant. I have eaten there before but did not have any visit records on Tabelog back then. I have used the underground side dish section many times, but this is my first time writing a review. There are many delicious options, but due to the consecutive holidays and going to different places every day, I tried to purchase only a small amount today. One of the good things about the department store basement is being able to buy your favorite items in your desired quantity. The ingredients seem to be additive-free, so it's good for when you want to eat delicious Japanese food. I recommend this store.

I bought some side dishes to take home for dinner for the first time in a while. I was hoping to experience something special with the deep-fried squid, but it just tasted like regular fried squid that had been sitting for a while. It didn't feel particularly special for the price.

It had been a while since I visited Yoshikura, but this time I went in the morning and already two items were sold out. The Matsutake mushroom rice for 2500 yen plus tax didn't have much Matsutake fragrance, and it turned out to be from China. The fragrant fried dish for 1800 yen plus tax was a mix of various fried foods like salmon trout, sweetfish, and tilefish. The autumn touch of ginkgo nuts and persimmons was nice. I felt like visiting Yoshikura in Arashiyama again, but I also want to go to Tawaraya and the Ritz-Carlton in Kyoto, although I dislike the crowdedness with lots of Chinese tourists.

This time, I visited the Tokyo traditional high-end restaurant deli "Tokyo Kicho Isetan Shinjuku Store" located in the Isetan Shinjuku department store basement. The store has a strong Mitsukoshi color in the interior, and Tokyo Kicho is located in the back. I purchased the "Shippo Maki," which is a luxurious thick rolled sushi. The ingredients are luxurious, including conger eel, king crab, dried tofu, and rolled omelette. The seasoning is elegant, and even the packaging and chopsticks are amazing! It's a treat to be able to enjoy the taste of Tokyo Kicho at home. It's great for when you want to indulge a little or as a gift. If you're interested, why not stop by and check it out?

In March or April of 2016, Goma Tofu was priced at 648 yen and the Turndown Sea Bream was priced at 1,080 yen, with a slightly chewy texture. I revisited the Isetan basement's Yoshitaka after a long time. The bento boxes here are sometimes sold out, and this time, the bento I bought had a high chance of being sold out. There was a bento priced at 10,000 yen, and the shirako looked delicious, but it turned out that it was just missing the reservation tag. The children's bento also required a reservation, and this time I bought a kaiseki bento for 5,000 yen plus tax. The bento was wrapped in a non-woven fabric with a letter-like envelope containing a hand towel and chopsticks. The ingredients were listed in detail, including starch (wheat-derived), seasoning (amino acids, etc.), and emulsifiers. The bento included Matsukaze, thick grilled egg, shrimp simmered in broth, foie gras jelly, konbu with roe, candied chestnuts, shirako with chili vinegar, konbu-wrapped ayu, assorted sashimi of tuna, squid, and kamasu, fried fish, kanpachi with yuzu, simmered daikon radish, spinach, nanohana, and red bell pepper. The meal also included crab rice, pickles, seasonal fruit, fruit jelly, and more. The foie gras in a Japanese meal was surprising, but the taste resembled Western-style cold appetizers. The warm items were warm, and the cold items were cold, which made me appreciate the difference. In November 2009, I tried the grilled trout, which was still available this time after being sold out last time. The sesame tofu was also available after a 20-minute wait. The sesame tofu had a mochi-like texture with a light soy sauce dipping sauce with wasabi. The grilled trout had three different levels of fat content, and the sesame tofu was flavorful with a slightly sweet white sesame sauce. In November 2009, I purchased the simmered beef tongue for 2,150 yen, which was tender and flavorful. La Reine's choux pastry and Evan's Mont Blanc were also delightful, and I was able to have a lovely conversation with a charming lady. I also purchased Miki Card vouchers at 96% off and department store gift certificates at 98% off, which made me very happy.

This time, I visited the store at the basement floor of Shinjuku Isetan when I went to Shinjuku Sanchome to buy souvenirs for my wife and daughter. The store is called Kitchou Isetan Shinjuku, located in the back of the same floor. It is a take-out specialty store run by the famous Kitchou. There are many seasonal dishes lined up at the counter. This time, I tried the following two dishes: 1. Conger eel and round eggplant with vinegar jelly: The delicate flavor of the conger eel is enhanced by the vinegar jelly made with Tosa vinegar, accompanied by perfectly cooked round eggplant. The meticulous work done by Kitchou is evident in this dish. 2. Crispy-fried shrimp head: The fragrant aroma, miso flavor, and crunchy texture of the shrimp head go well with beer. Although the prices are a bit high, being able to enjoy a representative dish from a traditional Japanese restaurant at home is very appealing. I would definitely like to use this service again. Thank you for the delicious meal.

Isehan is one of the most recommended depachika stores. Recently, I've been feeling lazy to go to Shinjuku or Akasaka on holidays, and I haven't even been to Isehan as often as before, not even to the Tanseikai. However, sometimes I feel like eating at Yoshikura, so I casually go there. I usually go to the 7th floor, but during odd hours in the daytime, it's closed, so I visit Yoshikura in the basement to enjoy the seasonal flavors. After years of frequenting the place, my personal conclusion is that "Yoshikura in the basement depends on the item." The cooking is done at the Yoshikura Shogatsu-ya on the 7th floor, and you can take out kaiseki or lunch menu items here, so the taste is wonderful, but fried foods and grilled foods are not great because they are cold. It's also limited to reheat at home. One day, I tried a 5400 yen kaiseki bento. It's a bargain for Yoshikura, but the taste decreases because the rice and grilled items are not warm. The matsukaze and foie gras are still delicious, but the standout is the bamboo shoot rice. It's a characteristic of bento to taste good even when cold, but this one is frankly not great. There is no cutting corners, but I wish they would make it more suitable for bento. On the other hand, items that are meant to be eaten cold or heated, like nanohana rolls and bamboo leaf-wrapped sushi, are delicious without complaint. If you choose the right items, you can really enjoy it. However, if you want a warm dish, I recommend Yoshikura on the 7th floor.

My mother's birthday celebration was coming up, and because she doesn't like going out at night lately, we decided to celebrate at home. We ordered special bento boxes from "Kichiza." This time we ordered two different bento boxes to compare. One was the Matsukado bento for 10,500 yen, and the other was a slightly cheaper option. What's the difference? Well, the main thing is the quantity! The Matsukado bento had a lot more food, with each dish coming out one by one. The taste was amazing.

I often visit Isetan every week, but this was my first time visiting the 7th floor restaurant area. I assumed there would be long lines on the weekends, so I decided to visit in the early afternoon. There were only 2 or 3 groups of people when I arrived, probably due to the weather. I was seated in a semi-private room towards the back. The clientele seemed quite upscale. This time, I didn't order alcohol, so I felt a bit unsatisfied, but it was a wonderful restaurant. The staff provided detailed and attentive service. It's probably expected given the high prices, but I was able to eat slowly and comfortably. Thank you very much. However, I was surprised by the butter in the grilled shellfish dish. Butter! The buttery flavor from Yoshikoshi is a must-try! The matcha at the end was a nice touch. I couldn't help but gulp it down. Sorry about that (sweating). I look forward to visiting again next time. Just a reminder, don't forget your belongings!!

It's a lunch kaiseki course. I chose the 12,000 yen course today because I wanted to have my favorite dish, "dobin mushi." Overall, I was very satisfied, but the eel in the dobin mushi had a slight smell, and the matsutake mushroom rice was a bit too salty. The saltiness of the rice was especially bothersome, so it might have been different from usual. (My companion also agreed.) By the way, there was no leftover rice to take home this time, which is something that is often done at other Kichotei restaurants. Since it was a weekday lunchtime, there were also women dining alone, showing that it is a convenient place to dine.

Cloudy to sunny on 10/16. Today I felt like having a rooftop lunch, so I did some shopping at Isetan's underground food section. I found some reasonably priced rolled sushi, so I got that. On the rooftop, the Hagi flowers were blooming beautifully. It's nice to see them this season. There were also autumn cherry blossoms. The side dishes included simmered kombu and bonito flakes, vinegar ginger, and rice from Iwafune, Niigata Prefecture. The ingredients in the roll were egg omelette, simmered shiitake mushrooms, fried tofu, dried gourd, boiled shrimp, simmered conger eel, fried tofu, and trefoil. The dried gourd was particularly lightly seasoned. It might be rude, but if you break it apart, it could make a good snack.