Following on from Japan’s Kajiwara-approved big-three ‘karaage’, I dropped by ‘Ōhashi’, one of Tokyo’s three best ‘nikomi’ (beef stew) restaurants.
Apologies for only showing the outside but photography here is strictly prohibited.
‘Kishidaya’ should definitely team up capital to ensure the well established store be preserved. When it was not as difficult to go as recently, I would stop-by and buy their original curry bread after nibbling the​ ​‘sakura-nabe’​ ​(horse meat hot pot) and western-style​ ​‘yamariki’​ ​stew. Apparently one of the big-three nikomi, the fact is this is my first visit to Ōhashi’.
‘Kinmiya’ shōchū is tightly stacked along shelves on the wall, each kept for one month. One customer sips a glass of kinmiya and ‘ume’ (plum) syrup. We also hoped to have some but some kinmiya and ume syrup had been poured into a small bottle and put away right in front of us. It cant be helped, it’s just a drink. We’re given ume ‘chu-hi’ (shōchū with soda) instead. I can easily go with this. I thought the man next to me had been pretty heroic for drinking the three Kinmiya on the table, but when I saw the bill, swore “I didn’t ask for this” and had them taken off our order sheet (laugh) Why they should put a bottle of Kinmiya on the bill is a complete mystery.
The most important thing about the stew is it beef rather than ‘motsu’ (innards), and not bad at all. When there two more more of you, ‘ushi’ (beef) nikomi is good to share with tofu as ‘niku-tofu’.​ ​
I initially felt uncomfortable and somehow in a different world as staff take orders by imitation only (laugh), but your impression changes and you get used to it. The menu is also full of tasteful things. Though the so-called izakaya connoisseur may or may not be not that fond of Ōhashi, it is quite good.
With Kinmiya still there, I will try and go back sometime soon.