Day 7: On The Way Back To Tokyo

Previously:
Day 6: Shabu Shabu Dinner at Kokuya Ryokan

Before we were leaving, Erico gave us the rice balls and pickles packed for us to have for our journey back to Tokyo. 

We made a quick stop at Nagano station to change the train to Tokyo.  I saw this long queue in front of the Oyaki stand, I won't missed that for sure.  Although, there is no english there, I was just betting our luck, point to what I think it would be yummy Oyaki.  Ehm.....  They really were good snacks.  Oyaki is like Japanese pan-fry dumpling with meat or vegetables filling.




Oyaki 130yen/each







Chestnut delicacies 390yen

 This tiny haven is the most expensive little snacks that I ever seen around this Nagano perfectures.  Very mysterious inside the closed can but we so curiously want to try it.  It was sticky chestnut paste and a couple of whole soft chestnut as well.  This is the delicacies in this region.  They taste alright, but I think one is enough for me.


Stay tuned for the next blog still in Japan:
Day 7: Asakusa, Tokyo

Day 6: Shabu Shabu Dinner at Kokuya Ryokan

Previously:
Day 6: Tokumi, Shibu Onsen

After a little disappointed with their dinner last night, we gave them a go again but tonight with their shabu shabu menu.  We tried to lower our expectation this time, but we were completely wrong.  We totally blown away with their dishes tonight.




Sashimi: Tuna, Seabream, Amberjack




Salad of shrimp with vinegared york dressing




Top: sesame sauce and bottom: ponsu-soy sauce






Shinshu beef "shabu-shabu"

 Look at how fatty is the meat.  Marbling Marbling and so Marbling.  Top quality of meat slices. 

The right way to cook your meat in shabu shabu is by gliding the piece of meat touching only the heat from the smoke that come out from the 'shabu shabu' vegetable soup.  And cook them to your liking.  I like mine medium rare, makes the meat tender and melt-in-your-mouth.  I could say this is the best meat I have ever eaten and when I said melt in my mouth, it really was MELTED in my mouth, is that soft.  The two sauces were definitely compliment the top quality meat.




Cooked turnip with chrysanthemum sauce




Odamaki chawan mushi

Chawan mushi is like custard that is steamed and potted.  And when they add udon noodles in it then it becomes Odamaki mushi.



Vinegared seaweed with yam




Steamed rice with clean soup, beef shigureni (beef and ginger boiled in soy sauce, and vegetable pickles





Apple compote with red wine

 
They did it again with their dessert.  Today we have this poached apple in red wine, sensational dessert.  I wish I could have second.


Stay tuned for the next blog still in Japan:
Day 7: On The Way Back To Tokyo

Day 6: Tokumi, Shibu Onsen

Previously:
Day 6: Jigokudani Snow Monkey Park


By then, we arrived back at Shibu Onsen, it was nearly 2pm.  My tummy was rumbling, I was starving and I just remembered that I had a very light breakfast this morning.

There are only about eight or nine restaurants in town, mostly are on the main bath street.  We passed this tiny homey Japanese restaurant and straight away went for it.


Tokumi (Ramen and Chicken Cutlet Shop)



Inside, there is only one guy.  He is multi-tasking as a waiter, chef and cleaner.  But he works very fast and prompt.

Lemon Brandy Drink



Gyoza ¥400




Chicken, Egg and rice ¥300 (mini bowl)




Tsukemen Chashu ¥800

 


Chicken Katsu Don ¥900

 Not too sure, because of I was hungry or their menu all look tempting and I went crazy ordering two meals for myself and my husband was a little bit calmer by ordering only one entree and one main dish.

Every single dishes that we got were absolutely spot on.  They were delicious homey dishes, very flavoursome.  Unbelievably, but we managed to scrap the plate clean.


Tokumi
On the main bath street


Opening hours:
11am - 2pm
5pm - 11.30pm

Closed on Wednesday


Stay tuned for the next blog still in Japan:
Day 6:  Shabu Shabu dinner at Kokuya Ryokan

Day 5: Kaiseki Dinner at Kokuya Ryokan

Previously:

Day 5: Shibu Onsen

By 6pm, we made ourself ready heading to the dining room in the ground floor.  At the front door, we were so impressed by seeing our name on the dining room board.  Small little attention to detail is so touching. 

Then the lady lead us to our private room and the waiter served the food one dish after another.  All together there are 13 courses dinner meal.




Persimmon and Apple with Grated Tofu Dressing

 

Assort of Appetizer
# York Mustard dressing of Kyoho Grape
# Assorted of deep fried food (The dead leaves which had drifted in the garden)
# Duck and onion with olive oil dressing
#Candied ayu
#Local salmon with yolk potato suhi
# Deep fried ears of rice




Sashimi - Sliced of red salmon and arai

Arai is the thing to make fresh slice of raw carp to wash in cold ice water and to have shrunk body.


Baked local chicken, matsutake-mushroom, prawn, sea bream and chestnut in pottery casserole




Soy bean milk Chawan-mushi

This Chawan mushi is a little special than the ordinary one, is a pot of steamed soybean milk with cheese and cashew nut.


Roasted miso flavour beef wrapped in leaf





Tofu of crab and chrysanthemum with ginger miso




Deep fried Nameko-mushrooms with grated yam




Variety of local mushrooms and vegetables with vinegary dressing





Zaru soba spices, wasabi, green onions, grated radish

 Soba-yu is the hot water that they got after boiling soba noodle.  They mentioned that after we finish soba noodle, we then should drink the soba yu, in addition to soba soup usually.


# Steamed rice - the new rice crop of the year
# Soup with conger pike and water shield
# vegetable pickles




Chestnut Parfait


We had a really high expectation in this kaiseki dinner, however, we left a little dissapointed by the end of the meal.  I gotta admit that their food decorations were absolutely stunning, a piece of art work in there.  But taste wise is hit and miss.  I understand that they want to let the produce itself to shine on the plate with freshness and clean taste.  Unfortunately, the dishes are lacking in flavours, although not all the dishes, some were quite good though like the assorted appetizer and miso beef.

However, their hospitality was certainly a top knot quality.  Very polite, friendly and prompt service.




Snow Monkey Cloudy Sake

 

Once we were back to our room.  The futon beds are nicely done for us.  Look very thick and soft.  We surely will have a good night sleep tonight.  Octie Appetie everyone and see you again tomorrow for more journey in this little town.

Stay tuned for the next blog still in Japan:

Day 6: Jigokudani Snow Monkey Park

Day 5: Shibu Onsen

Previously:
Day 5: Kokuya Ryokan, Shibu Onsen (Part 2)



Red bean manju



Shibu Onsen is a little peaceful town about 45 minutes from Nagano by train.  This place is far different from the hustling bustling Tokyo, in here the town only have roughly couple thousands people and very famous with their public baths and also visiting Snow Monkey Park is highly recommended if you stay here. 



One of the temple in town






Curry restaurant

  

Irori Fireplace

 

Omoshiroya Yugijo (shooting gallery and cork guns)





Tiny laneway with cobblestone street

Spend some relaxing time strolling around the tiny laneway in this town is amust.  With wearing kimono and Geta, absorbing the authentic Japanese atmosphere and old architectures.  Feel really romantic and indulgent in the charms and nostalgic of this town.

There are 9 public baths in Shibu Onsen town and they are free for you to use if you stay in one of the Ryokan in Shibu Onsen and more privilegely you still can have an access to public bath at night.  Otherwise, if you don't stay here overnight, you can buy the ticket for public baths from the information centre.



Public Bath





Foot bath


 

Loving this moment


  
Stay tuned for the next blog still in Japan:
Day 5: Kaiseki Dinner at Kokuya Ryokan