On the menu it's called "tappuri nama uni jure-kake", which translates something like: a generous serving of fresh urchin, topped with dashi gelée.
Except that it doesn't mention the mousse of uni and new-season sora-mame (broad beans) underneath, the wedges of young bamboo shoot on top, and the garnish of jade-green broad beans and jewel-like cherry tomatoes.
Not bad for ¥1,480. Not bad for a yakitori shop!
Just one reason why there are so many people lining up outside just about any day of the week...
The "Ore no" group of restaurants — and the way they're shaking up the business model for gourmet dining through their standing-only restaurants — is the subject of my latest Food Matters column in The Japan Times.
