Yesterday is a flower Friday. Maybe some people enjoyed drinking to their heart's content?

By the way, what do you think of when you think of what you want to eat after drinking alcohol? Ramen, beef bowl, ice cream ... There are many choices, but I think it's Ochazuke. In the old days, I used to have a solid pork bone ramen, but maybe it's the year, my body wants something that is kind to the stomach and light.


Ochazuke that you want to eat in the morning of liquor and two-day sickness. Such an Ochazuke specialty store was open in Roppongi, Tokyo. It's a shop "Dane. " That stands quietly 5 to 6 minutes walk from Roppongi Station on each line. Here, "Creative Ochazuke" is made with a focus on "domestic production" and "completely additive-free". Of course, like Roppongi (?), You can enjoy alcohol such as beer and sake at the same time.

The concept is so nice that I went to the store with my colleague!


Since it is a meal ticket system, first purchase a meal ticket at an outside ticket vending machine. There are more than 10 types of menu, from the standard "Kishu Ume Ooba Flavored Ochazuke" to unique features such as "Sichuan-style Tantan Chazuke" and "Japanese-style Dashi Curry Chazuke". In addition, there are various toppings such as "Toro Tuna", "Mentaiko", and "Scallop Butter" that you can make your own customized chazuke.


I'm at a loss ... This time, the name of the restaurant is "Ochazuke." Purchased 3 items. By the way, a large serving is free.

After passing through the goodwill, all the audience seats are counters. There are 12 seats in total. Indirect lighting with moderate brightness and jazz music that plays casually in the store create a clean atmosphere that even a single woman can feel free to enter. In fact, many female customers visited this day as well.


First of all, the Ochazuke "Ochazuke, isn't it?", Which is the base of all menus, has appeared. On a large plate of rice, there are plenty of fried chirimen-jako, nozawana, seaweed, and Japanese ginger. Furthermore, sesame is topped. A set of warm soup stock and condiments made with seasonal ingredients.


Pour the soup stock along the pattern of the plate as if writing a "no" character, and stir the whole soup stock.



First, take a bite of dashi soup. … Ah, it ’s a nice taste. I feel a very pure umami that is not mixed with salty umami. The sensation of slowly soaking into the stomach while maintaining warmth. Even though I am the one who takes the soup stock into my body, it seems as if it is gently wrapped in the soup stock.


After a while, the fragrant fried potatoes and the salty taste of Nozawana ooze out into the dashi stock, giving it a different taste. Anbai with a good contrast between the soft rice with plenty of dashi soup and the firm texture of Jakoya and Nozawana. The refreshing bitterness of Japanese ginger tightens the taste.

Next, we met with "Salmon and how much seafood chazuke". It is a "parent and child chazuke " that is not a salmon and salmon roe bowl. By the way, this is the most popular menu at the restaurant.


In the center of the "Ochazuke, isn't it?" And enshrined. There is plenty of salmon roe topping. I often see raw salmon and salmon roe, but the combination of grilled coho salmon and cold salmon roe is rare! What's more, it's novel to eat with warm soup stock.


Sprinkle the dashi stock, loosen the salmon, stir the whole, and take a bite. The salmon is greasy and delicious enough to even feel sweet! The taste of salmon is further enhanced by the slightly salty and soup stock taste. If you are distracted by the deliciousness of salmon, you can just say "I'm in trouble if you forget it!" The slightly spreading saltiness is entwined with the fat of the salmon, creating a luxurious ocean in your mouth.


Finally, we will have "Wagyu roasted roast and seasonal vegetables Ochazuke" using Japanese black beef. The meat of A5 rank Yamagata beef is sliced thinly and large, and it is quickly covered on "Ochazuke, isn't it?" This meat is quickly roasted just before it is served.


Although lightly roasted, it is still a rare reddish meat. Sprinkle warm soup stock on this and let it heat a little more.


When you lift the meat with the sashimi in it, the aroma of the roasted fat is just right. The moment I put it in my mouth, it melted softly while giving off sweetness on my tongue! I knew it before I ate it, but after all it was so delicious that I could tear it ...!

In addition, the gravy oozes out, but the soup is also slightly sweet, and if you let the rice suck a lot and stretch it, it will be excellent again. Not only as a liquor squeeze, but also as a lunch or dinner, the content and volume were sufficient.


By the way, in fact, there is a popular menu on the back (?) In "Dane." That is homemade " char siu ". It's a bit different from the char siu you eat at other shops! And, it seems that the popularity is gradually boiling by word of mouth.


The pork ribs are cut to a thickness of about 1 cm and the surface is crispy and fragrant. It's so soft that it almost crumbles when you hold it with chopsticks, but it also has a firm chewy texture.

The seasoning is Kansai style, the sweetness is a little strong, and the saltiness is modest. This balance of "sweetness" and "saltiness" is a little different from the char siu you eat elsewhere. The fat is a sweet juice that does not have a greasy texture and overflows as you chew. It is sold as a topping for Ochazuke, but it is also recommended to order it separately and use it as a beer or sake.


I'm glad that it's open until morning except Sunday. At lunchtime and deep nights, there may be a line outside the store. But since it is a counter for all seats, it seems that the rotation is not so slow (probably). If the customers are lined up, don't give up!

However, it seems that popular menus may be sold out in the evening, so if you have a menu you definitely want to eat, it may be safe to visit by noon.

The store is located on the 1st floor of the Shimizu Building, 4-12-4 Roppongi, Minato-ku, Tokyo. Business hours are from 11:30 to 5:00 on weekdays, from 11:30 to 6:00 on the day before Fridays, Saturdays, and holidays, and from 11:30 to 24:00 on Sundays.