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cuisine.
made with ample black magic.
The name means "philosophy
house"and they say good
ramen and good eating experi-
ence are at the core of their
entire worldview. These bowls
of soup may be the best thing
you've ever tasted for the first
seven minutes. Thereafter, you
may come to feel increasingly
deadened. It's an extremely
intense eating experience. Try
to eat the medium boiled eggs
carefully, so you don't leak the
loose yolk into the pork broth.
But even if you did, you'll be
quite full. Whoo boy.
Tetsugakudou makes other
ramen stands seem instant.
Near the Uguisudani train
station, head through the
downstairs exit. Out of the
station past McDonald's, right
at the first corner, about six
doors down. Closed Sundays.
While they can be served with
tempura and other fixings, they
are often served alone, cold
noodles with a dipping sauce.
the beaten track; this soba
guidebooks. The food is
delicious, the atmosphere
nicely aged, the staff sings
most of the orders. The prices
are high for soba. Go to Kanda
station and ask where it is; it's
famous. Kanda Soba. At least
a policeman should know
where it is.
made of rice flour. They typi-
cally come in a soup, often
slightly lighter fare than ramen
(less pure pork). My favourite
variety of udon is inaniwa, thin
strands popular in Akita, north-
ern Japan - you can find them
in some Tokyo restaurants.
soy, served on top of a bowl of
rice. Optional additions include
onions, green onions, thin
slices of pickled ginger and raw
egg. A sweet corn and lettuce
salad on the side. Simple, and
often quite cheap. Yoshinoya is
the leading chain purveyor of
this fare; most of the gyudon
restaurants you'll see in Tokyo
will be chain stores. Gyudon is
popular fast cheap fare.