Picks by 나의시선 in Tokyo

17 places 나의시선 went to in Tokyo — what they said, and what to watch out for.

• 모헤지 — 나의시선
  Praises the skillful cooking technique, saying the crispy scorched bottom scraped off with a spatula is incredibly tender, and pairing it with beer is out of this world.
  Heads up: They tell you to eat it after 5 minutes, but waiting 15 minutes lets the bottom crisp up more and taste better; recommends finishing with yakisoba after two rounds of monja.
• 오가와 — 나의시선
  Says the sauce on the eel rice bowl is insane, melting in your mouth, and calls it crazy value for getting this quality at 1,200 yen.
  Heads up: It opens around 11:25 and you'll need to wait in line for about 30 minutes; recommends mixing in the shishito peppers and shichimi/sansho pepper that come with it to vary the flavor.
• 鰻 ひつまぶし備長 三越銀座店 — 나의시선
  Grilled directly over binchotan, giving a crispy outside and moist inside, with amazing tare — and the final ochazuke step, poured with dashi broth, is said to be out of this world.
  Heads up: Meant to be eaten in four stages, and the speaker strongly recommends the third stage, the ochazuke.
• とんかつ銀座梅林 本店 — 나의시선
  Says the katsu sando, being the original, is far softer and tastier than others, and recommends pairing the gin-katsu set, katsu-don, and katsu sando with beer.
  Heads up: There's a pricier black pork option too, but the difference isn't huge, so the basic gin-katsu set is more than enough.
• 히키니쿠토 코메 — 나의시선
  Says the rice cooked fresh at the table is a work of art you can't skip, and raves about the fun of eating the hamburg steak plain, then with toppings, then with ponzu, and finally mixed into egg-soy rice.
  Heads up: Rice is free, but miso soup seemed to cost extra after the first bowl; recommends ordering two extra hamburg steaks from the start.
• 大和寿司 東京 豊洲市場 — 나의시선
  Says the shari (rice) is great, but the toppings are so fresh that everything comes together beautifully, marveling at 'how can this be market sushi?'
  Heads up: Even arriving in the morning meant waiting 1-2 hours in line, though going earlier lets you in right away. The standard move is adding one or two extra pieces of whatever was best in the omakase.
• 큐베이 — 나의시선
  Raved that the ingredients are excellent and the shari is insane — every grain of rice practically dances alive in your mouth before melting together with the neta.
  Heads up: Reservations aren't easy, but if you show up around 11:30am for lunch and put your name down, you can get in almost walk-in style, and the lunch set is 2-3 times cheaper than dinner.
• 교엔 로안 — 나의시선
  Raved that the No. 1 most popular sashimi teishoku is truly delicious, and the grilled fish teishoku cooked over the irori is so good it makes you wonder how they grill it that well.
  Heads up: Opens at 11:30am, but by around 11:50 a line forms elsewhere, so check where the actual line is — the grilled fish teishoku is only available at lunch (dinner switches to robatayaki).
• とんかつ山家 御徒町店 — 나의시선
  Praises it as no-frills, solid classic tonkatsu that rivals other famous shops, and recommends the slightly larger-than-regular size.
  Heads up: It's cheap, so the line gets very long, requiring an early arrival, and the shop is so quiet inside—like a library—that talking loudly is hard.
• 긴자 카츠카미 — 나의시선
  The counter-side pairing of freshly fried pieces served one or two at a time (eaten with capers on top) along with the chef's commentary is entertaining, and calls it the number one restaurant he's experienced in Japan.
  Heads up: The main branch is booked out two months in advance, so aim for the second location instead; for the finishing rice, recommends the curry rice over ochazuke.
• 쇼타이엔 긴자점 — 나의시선
  Says putting a piece of meat on fluffy white rice is the best, praising the clean, deep flavor from direct charcoal grilling.
  Heads up: The 600-hour aged beef tongue is reservation-only, so you need to call ahead, and he strongly recommends going at night.
• 뉴 토리긴 솥밥 꼬치구이 — 나의시선
  The individual kamameshi (pot rice) servings are small enough that you can order several kinds, and calls the combination of various kamameshi flavors with yakitori as a side dish amazing.
  Heads up: Easy to confuse with the main Torigin branch right next door, so make sure to go to New Torigin; recommends ordering 3 to 5 kamameshi.
• 寿司大 — 나의시선
  Rates the omakase price as cheaper than expected and very fresh, with great balance overall.
  Heads up: Cash only, and you need to line up; the speaker felt the sushi rice seasoning was a bit strong.
• 天ぷら新宿つな八 総本店 — 나의시선
  Recommended as a go-to tempura spot he always stops by whenever he's in Shinjuku.
  Heads up: The line can get quite long, so expect to wait.
• 新宿アカシア 本店 — 나의시선
  Praised the cabbage rolls dipped in the special sauce as amazing, and said the omurice and katsu/ham katsu dishes are also excellent.
• 天ぷら船橋屋 新宿本店 — 나의시선
  Praises the lunch set where a few pieces are fried right in front of you with expert, clean technique, calling it wonderful.
  Heads up: If the tempura feels like too much, he says it's better to keep it light with just the lunch set.
• 미사키 — 나의시선
  Praised for being cheap yet quite tasty, with the bill staying low even after eating a lot — also enjoyed finishing off with somen or udon at the end.
  Heads up: It's a conveyor belt sushi place, but the sushi doesn't actually rotate — it just sits still on the belt.

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