４丁目, 上野 · Tokyo
4-10-17 Ueno, Tezuka Building 2F, Taito-ku, Tokyo 110-0005, Japan
Ueno branch of the popular gyukatsu chain where rare-fried beef cutlets arrive with a personal hot stone so diners finish cooking each slice to taste, served with barley rice and wasabi sauce.
Haven't been here myself — came recommended from someone I trust.
Popular Akihabara basement specialist for gyukatsu — Australian sirloin beef cutlets fried rare and finished by diners on a tabletop stone grill, served with wasabi soy sauce or rock salt.
Sendagaya udon counter specializing in freshly cut Fukuoka-style udon, with signature mentai kamatama and oyako tempura bukkake bowls.
One-Michelin-star Kyobashi tempura counter run by chef Masao Fukamachi and his sons, frying seasonal fish and vegetables in cold-pressed sesame oil across two fryers held at different temperatures.
Intimate U-shaped counter in Minami-Aoyama where chef Kiyofumi Koduru cooks game meats, river fish, and sweetfish slowly over a traditional irori hearth.
Cozy Sanuki udon restaurant near Shin-Nakano Station, a 2017 Eastern Japan Udon championship winner. Signature A5 Sendai wagyu sukiyaki udon plus tempura udon and organic-vegetable salads.