Sashimi of kan-buri (winter yellowtail); breaded deepfried aji (jack); onsen tamago (soft boiled egg); wakame seaweed clear soup; a generous bowl of white rice; and some lurid yellow daikon pickles. All for 1000 yen.
Eaten outdoors in the bright winter sun -- at trestle tables in the sheltered parking lot. Satisfaction!
Meanwhile, over at Kakiyasu Dining, the displays of cooked vegies are no less magnificent. yes, back in the basement of Isetan again -- currently one of our favorite depachika hangouts.
More macaron decorations over at Sadaharu Aoki, this one an exotic hothouse plant, or perhaps a helium balloon that has drifted over from Paris...
These all in the basement depachika at Isetan.
This is my sort of Christmas tree -- constructed of slabs of pure chocolate.
The fuzzy dice made of macarons aren't bad either.
Spotted at Hévin in Isetan, Shinjuku [as extolled in the Japan Times]
Pickles = kimchi in this train ad.
Food writer and restaurant reviewer for the Japan Times contact: foodfile (at) me (dot) com
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