Tokyo introduction

I had salt ramen for lunch at "Yakiago Salt Ramen Takahashi Ginza Branch".

The soup was so delicious that I drank it down without leaving a drop.
The word "Ago" in "Yaki Ago" refers to flying fish.
In the Kyushu region of Japan, especially in Kitakyushu, the ago is dried, roasted, and then boiled to make a broth.
This broth is very tasty and is used not only for ramen but also for various other dishes.

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I went to Kachidoki Hamburg & Steak R for lunch.
The photo shows a hamburger steak with ponzu butter sauce.
It was delicious.

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We went to Toridoki Kachidoki Main Store for lunch.
The photo shows the "鶏鬨乃重" (Toridoki no jyu).

It has a sweet and rich sauce and tender chicken on a bed of rice.
It is very tasty and one of my favorites.

// Google map

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This is a miso soup of shiitake mushrooms boiled in soup stock and dissolved in miso.
I also added some leftover chrysanthemum flowers.

The white of shiitake mushrooms when they are cut is beautiful.
Shiitake mushrooms also have a firm texture on the stem and are delicious.]

// Wikipedia - Shiitake
https://en.wikipedia.org/wiki/Shiitake

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This is the water gate at the point where the Sumida River branches off into the Shin-Tsukishima River.
The teal green gate is a cool water gate.

The Shin-Tsukishima River is a short river with a length of 530 meters.

This photo shows the Hamasaki Watergate seen from the Niijima Bridge in the middle of the Shin-Tsukishima River.

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