Once again, huge thanks to all who chimed in and helped us plan our trip! I have a ton of pics which I'm going to try to post from photo bucket, in installments.
Late breakfast - Wandered into Takashimaya Nihonbashi and had the chocolate eclair from Pascal Caffet. Was very rich chocolate, filling was a little dense. My husband love this. Also noshed at Ginza Matsukoshi and took pics of the sweet potato candies Ninisix mentioned from Chaimon. Most of the other patrons at Chaimon were lined up for some kind of pudding or custard, would try that next time.
Lunch - Sawada. One of the best meals of our lives. Tiny, jewel box of a restaurant (6 seats). Everything appeared to be done using traditional methods, without "modern" appliances - The tea and eel were cooked over charcoal, he has a beautiful traditional refrigerator built into the wall that uses blocks of ice to cool the fish. Sawada and his wife were very charming and he talked to us at length about food and restaurants. Rice was on the "al dente" side, which we like, neta was boldly seasoned, fish was extraordinary (best we've had). Tamago had unbelievably light and perfect texture. Sorry I can't remember all of the fish we had or the order, but it included: karei (righteye flounder?), mackerel, horse mackerel, spotted sardine, akamai, chutoro, otor, seared toro (he held charcoal over the toro until it seared), smoked tuna, eggplant (cold-smoked, maybe? More like a refresher), some kind of large prawn, abalone, uni, purple (he called it "red"?) uni, geoduck, grilled anago 2 ways (with wasabi and the with sweet sauce), squid stuffed with rice, ikura. The tuna pieces were all from the same fish. We were the last ones there and Sawada gave us some extra pieces and let my husband take a picture of him making our eel. Can't recommend this place enough.
Dinner - Torishiki yakitori - Also totally amazing. Small (maybe 20 seats) around a counter, right near the Meguro train station. The usual chicken bits and pieces plus a variety of vegetables (onion, shitake, eggplant, okra), chicken meatballs and quail eggs. He also grilled big blocks of tofu and then cut them up to make an amazing, smoky age-dofu. I am not a yakitori expert but what stood out to us was the high quality of the chicken, which was so flavorful, and the meticulous seasoning. Every piece was so carefully and perfectly seasoned. We asked for beer and they gave us an amazing draft beer. Really special place. Huge thanks to Silverjay for the rec!
ETA - Photos are attached below as first two replies to this post. If anyone has tips for adding a bunch of photos at once on CH, let me know!
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