SHIMA STEAK TOKYO – THE Glorious Steak sandwich 

Shima is a hidden gem, quite literally, located in a basement of a bland office building in the Nihonbashi neighborhood in Tokyo. Chef Manabu Oshima uses marbled premium steak from his hometown of Kyoto that he ages himself and then cooks over binchotan- Japanese white charcoal.
150g Fillet Steak (¥15,000 or $150 USD). The steak options were either filet or sirloin in 150 g sizes (1/3 of a lbs). There isn’t a lot of complex dishes on the menu which is a testament to the minimalist nature of it all.
We didn’t order a lot because, after all, we are coming for the steak sandwich.
Here comes the BEST part – the takeaway steak sandwiches you get at the end of the meal. The sandwich is made with lovely thick Japanese toasts, juicy, tender and packed of flavors. Simply out of this world!
Obsessed with eating food when it’s just made and still hot, my husband (fatter-half!) and I gobbled up the whole thing once we stepped out of the restaurant! Eating premium steak sandwich while braving the spring chill at the nighttime of Tokyo- that’s a first even for a foodie like me:) still I wouldn’t trade this experience for anything!

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Ribatei 里葉亭

The place is located at Yokohama – a bit far from the city centre of Tokyo, but it definitely worths a detour. Looking like any other other yakitori restaurant from the exterior, but u will be surprised to enjoy the very high quality skewers they serve here.

Using only the finest Miyazaki chicken (sashimi grade) and the best charcoal available. Above all, the grilling technique is perfect!

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Masters in action!

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The best chicken liver skewers- served still pink at the centre, surely not for the faint of heart!

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The oh-so-good chicken cartilage.

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Chicken kidney with ginger paste on top.

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Meaty chicken thigh.

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My favourite of the night – chicken aorta! So plump, fatty and juicy!


Ribatei (里葉亭)

045-251-7676 (+81-45-251-7676)

3-2 Fukutomicho Nakadori Naka-ku Yokohama Kanagawa

Ochazuke with Seared Oysters 

Summer is almost at an end. Almost, but not quite yet. With the daytime temperature still reaching over 30 degrees, I have been craving for a dish that is light yet comforting…

That’s when Ochazuke (お茶漬け) comes in handy: a simple rice dish which combines green tea (ocha), steamed rice, and an assortment of savory ingredients (zuke means “submerged”). In Japanese homes, ochazuke is often regarded as a comfort food. It is typically enjoyed as a filler snack, any time of the day, but it is especially loved as a midnight snack (or as a hangover remedy)!

Try this really simple recipe and enjoy a hearty snack like your favorite manga character!

(You can use cold rice and cold dashi or tea in summer time to enjoy a more refreshing version of Ochazuke.)


Ingredients:

Ochazuke:

  • 1 cup cooked, steamed Japanese rice
  • 1/2 to 2/3 cup hot brewed Japanese tea (I swear by the Gyokuro stems teabag from Nakamura Tokichi Honten!) , just enough to cover the rice
  • 1/2 tbsp of soya sauce (optional)
  • Pinch of white sesame seeds (toasted)
  • Pinch of shredded seaweed

Seared Oysters:

  • 3-4 oysters
  • 1/4 cup mirin
  • 1/4 cup light brown sugar
  • 1/4 cup soy sauce

Directions:

  1. Set frying pan to medium-high heat.
  2. Pat oysters dry. Add to the pan and cook for a 1-2 minutes on each side until nicely brown.
  3. Remove oysters and reduce the heat to medium. Mix mirin, brown sugar and soy sauce, add to the pan.
  4. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached.
  5. Add in oysters and stir-fry for 1 minute, or until they are well-coated with the sauce.
  6. Pour the tea until it covers half of the rice and top with oysters. Add soy sauce if you like.
  7. Sprinkle sesame seeds and shredded seaweed on top for extra flavor.