Restaurants of the week
Deli Fu Cious
If you've always thought the world needs better fish burgers, then this new Nakameguro joint might be of interest. Run by chef Shinya Kudo, who previously worked at Ginza sushi temple Harutaka – owners of two Michelin stars – Deli Fu Cious is found an eight-minute walk from the station in the direction of Ikejiri-Ohashi. Opened in late December 2016, it boasts a dazzling menu dreamed up by the former sushi artisan: check out the Konbuzime Fish Burger, the Saikyo Grilled Fish Burger or the inventive Boiled Conger Tempura Dog. Using only sushi-quality ingredients, Kudo cooks everything to order, so there's no need to worry about soggy or stale burgers. The interior is akin to that of an old-school sento, while the name – well, just ask them how they came up with it when you visit.
Popular in its native Nagoya, this oden specialist laid its first roots in the Kanto area by opening under the railway tracks in Nakameguro this November. They've placed a rather eye-catching (and oversized) oden pot outside – a stunt that surely lures in quite a few customers. Standing out with the way they cook their oden, Samon offer a mixture simmered in a chicken and vegetable stock noted for its full-bodied and rich taste. We'd definitely recommend having the daikon, which soaks up the stock beautifully, and the succulent chicken skewers – you'll thank us later. The Nagoya Cochin soft-boiled eggs are also rather impressive and well worth driving your chopsticks into.
Kamachiku is quite possibly the most beautiful udon restaurant in Tokyo. It’s a special place, set in a lovingly restored century-old redbrick storehouse, complete with a modern glass-box extension which opens out to a verdant Japanese garden. The menu is just as impressive. The chunky, chewy udon – you can also opt for a thinner version – are of artisanal quality. Made fresh everyday and cut by hand, they are best eaten simple and unadulterated in one of two ways: cold noodles with cold dipping broth, or hot, where the noodles sit in a bowl of hot water and served with a hot dipping broth. You’ll also get a tray of condiments to pack more flavour and texture into the classic soy and dashi dipping broth: chopped negi (Welsh onion), grated ginger, tempura batter croutons and shichimi-togarashi (seven spice). The limited udon choices are more than compensated for with a substantial selection of quality sake and side dishes. Classic udon accompaniments are featured, such as onsen egg, tempura and pickled cucumber, but the restaurant takes it a step further by offering pub grub-style dishes that wouldn’t look out of place in a modern izakaya. Think grilled fish, shrimp with miso, beef sukiyaki, braised pork belly, smoke-cured horse meat and more. You’ll be glad to know that the udon portions are more than generous. So it’s best that you stick to the regular size and instead, order a selection of side dishes to make it a full and satisfying meal.
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Best spicy ramen in Tokyo
Tokyo has more noodle joints than you can shake a stick at, especially when it comes to ramen. The ubiquitous noodle dish is complex in its own right, with its wide variety of toppings and soups that take years to perfect. Aside from the classic tonkatsu (pork), there are also chicken and fish broths, and various combinations of the three. In recent years, you’ll also find restaurants peddling vegan ramen. While Japanese flavours don't usually lean towards the spicy side of things, you can still find chili- and pepper-infused dishes in Tokyo, like these game-changing bowls of spicy ramen. Eager to sample a hot bowl? Be warned: these ramen really do pack a punch, and you'll love it.