My favorite lunch in Tokyo is a 1,200円 oyakodon (chicken and egg over rice) at Manwu. This price includes a miso soup and dessert, usually warabi mochi. They also serve 1,400円 gyudon (beef).
I want to discuss Manwu because I believe I am guilty of misrepresenting Japanese food on my blog. Yes, expensive Japanese restaurants are some of the best in the world and they embody Japanese culture. However, most Japanese people have never been. The average amount of money that a Japanese man has to spend per month (okozukai) is 400$, including his cellphone bill. Having Manwu’s oyakodon for lunch is itself a luxury. These expensive and exclusive restaurants are only a small part of Japanese culinary culture. You would be missing most of Japanese food by not venturing beyond the award-winning dining establishments. Do you know some famous home cooking food like oyakodon, nimono, buri daikon, takenoko gohan, and saba no misoni?
Oyakodon is a seemingly simple dish, but simple is often the most difficult. I brought Japanese friends to this restaurant and they all agreed that it was the best oyakodon they ever had. It is just delicious and leaves a good feeling in your body. Only in Tokyo can you enjoy a masterpiece oyakodon in an expensive office tower, with kimono-clad staff, made by a chef that trained for decades, for a fraction of the price it is worth. The amount of effort, for no financial gain other than to give please customers and hope that some of them will come back to eat oden for dinner, is inspiring.
I asked the chef if his secret was the high-quality dashi. He said it also requires constant attention not to overcook it. The way it is cooked is beautiful: the bottom is cooked, ensuring that the rice does not become soggy, but the top remains soft and raw. I asked him why he does not use chicken with skin (as some other restaurants do), he said that he prefers not to have the fatty aftertaste. He also said that skin would overpower the taste of the dashi.
I think it can be difficult to remain motivated, especially if you are not one of the most recognized restaurant. The chef told me about his 2-hour commute every day, being open 7 days a week, and the high cost of ingredients. Chef Toshihiro Yoshida puts extraordinary effort into his food and he speaks fluent English, Japanese, and even some French.
The luxury of eating sushi at Saito is obvious, but in my opinion, it is a Western idea of luxury. Japanese people are sensitive to the real luxury of life. They may think, for example, about enjoying time outside under the cherry trees. Having Manwu’s oyakodon and meeting the chef is without a doubt a true luxury I am grateful for, just like sleeping at Dashin-in.
Actually, Manwu is not an oyakodon restaurant. At night, they serve “oden”.
Chef Yoshida spent 20 years at the main branch of this restaurant in Osaka learning how to make oden, and he is most proud of his whale oden (in particular the tongue). You can read an interview with the chef from his time in Osaka (link).
If you are interested in oden, this restaurant would provide a great experience because the chef speaks fluent English. Incredible effort goes into each piece, from custom-made tofu to special dashi. This is the real Japan: hard work with little recognition, little financial gain, and the only joy being the happy customers. You should consider going to try a couple of pieces à la carte, including the konnyaku, whale tongue and another piece with one glass of sake, it should not cost too much. They also offer an omakase menu.
Reservations: Not necessary at lunch, they accept cash only at lunch (11am-1:15pm). For dinner, try calling yourself as the chef speaks English. The restaurant is on the third floor of Tokyo Garden Terrace Kioicho. Link to Tabelog.
The only true voyage of discovery would be not to visit strange lands, but to possess other eyes.
Sugita, Kyoaji, Matsukawa (revisited), Art Museums in Tokyo, Advanced Japanese Manners, Hakone, home cooking.
Making Restaurant Reservations in Tokyo
Cafe de l'Ambre
Sushi Sho Masa
Bear Pond Espresso
Park Hotel Tokyo
New Year in Kyoto
Quotes from Chefs
Quotes from Farmers
Quote from Zen monks
Kwon Sook Soo
Yau Yuen Siu Tsui