Sunday, May 2, 2021

Charcoal Kaba-Yaki Buta-Kin/ Suppon Den-ichi / Amrita Shokudo

Charcoal Kaba-Yaki Buta-Kin

I went to charcoal Kabayaki Butagane in Suehirocho.
As written on the blackboard in the picture, it is a pork bowl restaurant.
This time, I ordered the Kabayaki Pork Loin Rice Bowl.
As stated on the menu, it has a good balance of lean and fatty meat.
If you prefer a more fatty part, the “Kabayaki Pork Belly Rice Bowl” is a good choice.
They use a brand of pork called “Herb Sangen Pork.”
Sangen means a cross between three different breeds.
Based on the same logic, a type of pig called Yongenton is a cross between four different breeds.
But I digress. As it is called Kabayaki, it is charcoal-grilled like eel Kabayaki and uses a sauce that goes well with the pork.
There is also a Pork Hitsumabushi on the menu, which also looks delicious.
It reminds me of the pork Hitsumabushi I had before in Nagoya.

Suppon Den-ichi

We went to Denichi in Minami-Shinjuku. This is a Suppon restaurant.
I ordered the “Suppon Revolution Course”.
They use a brand of suppon called Saga Hagakure Suppon.
The farm is also particular about the water they use, and even the weeding on the premises is done by goats instead of using herbicides.

Amrita Shokudo

I went to Amrita Restaurant in Kichijoji.
It’s a Thai food restaurant.
From the entrance, the atmosphere is very Southeast Asian.
This time, I ordered Tom Yang Kung and Kho Mu Yarn.
Tom Yang Kung has large prawns and a satisfying taste. It is the spiciest of all the Tom Yang Kung dishes.
Kho Mu Yarn is like pork tenderloin in Japan.
I found out that the meaning of the name is kho (throat), mu (pig), and yarn (roasted).
It is a local dish of Isan in the northeastern part of Thailand. This dish itself is not spicy, but the hot sauce on the right side of the photo enhances the taste.

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