Travel & Eggs: Tokyo Tour

There’s nowhere like Tokyo for good eats. You can find so many sub-genres of Japanese food in one town, it’s amazing. And several of them even incorporate eggs. You might have to fork out an extra Y100 for the privilege, but that’s worth it.

At Jangara Ramen in Harajuku, the soup base is awesome, even if the egg is a little too hard-boiled and the noodles on the al dente side…

View of the Palace Hotel Tokyo.

Scrambled, an egg-based restaurant in Shibuya that demanded to be photographed but, frankly, looked to generic for me to actually eat in…

Especially when there’s a teppanyaki meal to be had, finished off with garlic egg fried rice, at Palace Hotel’s GO Wadakura…

And tamago sushi at only Y75 for two pieces at the standing sushi bar, Uogashi Nihon-ichi.

My girlfriend called this “children’s food” and refused to order her own dish (you’ll see why, next) but I’m still a sucker for omurice, served at Rakeru next to the Shibuya post office. It’s a carb-heavy meal — between the rice, the potato and the butter-doused bread roll — but thank God the egg’s around to provide a protein break.

It was kind of smart to hold out, because we went straight from Rakeru to Ichiran, the second ramen recommendation we got, from Celia, who we bumped into on the plane. This was the far superior ramen — best soup ever, and the slow-cooked egg was awesomeness in a shell. And if interacting with humans is not your thing, this is the place for you. You buy your meal ticket from a machine and pass it to a pair of disembodied hands through a peep-show window and then sit in single booths so you don’t have to hear your neighbor slurp at his or her noodles.

Underneath and around Tokyo Station there are over 300 restaurants. Good luck choosing one. We couldn’t find the sushi place we wanted, so we ended up at a Tonkatsu place, where I defied the rules and ordered Katsu Don because it came with a really awesome egg. No regrets!


One response to “Travel & Eggs: Tokyo Tour

  1. I was recently in Tokyo and had Ichiran Ramen and the Egg. I would love to know if you found out how they made it. Any direction would be appreciated

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