Ninja Food Tours

22/09/2024

18/09/2024

Today we’re presenting an original recipe of the famous Japanese fluffy pancakes!

Also known as “soufflé pancakes”, Japanese fluffy pancakes are light, airy, and incredibly delicious! They exploded on social media a few years ago but for once the trend did not end up that easily and they are still available everywhere in Japan. You just need to type “fluffy pancake” on Google Maps to see all the cafes and restaurants that still serve them.

A Happy Pancake is one of the most well-known establishments in Japan with 21 stores across the country, from Hokkaido, Tokyo, Kyoto, Osaka to Okinawa!

They only serve made to order fluffy pancakes with a choice of more than 30 different toppings, sweet and savory!

If you’re a Japanese sweets lover, we definitely recommend you to check their online menu to see their seasonal only recipes or recipes that are only available in some cities.

If you visit A Happy pancake in Kyoto for example you’ll be able to try their organic matcha or Hojicha tiramisu (roasted green tea) flavor!
In Tokyo, the Kichijoji store offers a rasberry fluffy pancake as well!

At the Omotesando store, we tried the “royal milk tea” pancakes that have a strong and sweet Earl Grey flavor, perfect for tea lovers for 1560¥.
A big plate of two pancakes will cost you from 1380¥ to 2000¥ depending on the toppings.

Info
A Happy Pancake
Omotesando in Tokyo store opens every day 10:00-19:00 in weekdays and 10:00-19:30 on weekends


#幸せパンケーキ

09/09/2024

13/08/2024

✨Discover l’esprit de Chevalier ✨

Nestled in the quiet district of Higashi Nakano, Tokyo, lies an intimate dining experience unlike any other: l’esprit de Chevalier, translating to knight’s spirit in French.

This hidden gem, with its exclusive 16-seat arrangement, invites diners into a French and Japanese fusion dining experience. The philosophy is simple yet profound, merging the sophistication of French cuisine with the delicate nuances of Japanese flavors. The result is a menu that celebrates the best of both worlds.

Service is as personalized as the menu. The small size of the restaurant allows for a high level of attention, with staff offering detailed explanations of each dish and its ingredients. This thoughtful approach ensures that every guest feels special and well-cared-for.

The minimalist decor, with its blend of French chic and Japanese simplicity, creates a serene setting that allows the food to shine. With a focus on seasonal ingredients, the menu evolves throughout the year, ensuring that each dining experience is fresh and unique.

Lunch menu starts at 3,850¥ to 5,500¥ and dinner 7,700¥ to 22,000¥ with wine pairing. Reservations are highly recommended to secure seats.

Info ⬇️

12:00-15:00 and 17:00-22:00
Closed on Wednesday
2min walk from Higashi Nakano station on JR Chuo Sobu line

#レストランレスプリドシュヴァリエ

07/08/2024

Have you ever experienced Kaiseki cuisine in a traditional Japanese ryokan?

Kaiseki (懐石) consists of a refined course meal with many dishes served in high end restaurants or traditional Japanese inns called ryokan (旅館).
The kaiseki meal is a hallmark of Japanese culinary art and is known for its meticulous attention to detail, seasonal ingredients, and aesthetic presentation. Here’s a breakdown of what you can expect from a ryokan kaiseki meal:

Appetizer (Zensai): The meal usually begins with a small, elegantly presented appetizer or amuse-bouche. This might include a variety of small, seasonal items that set the tone for the meal.

Sashimi (Otsukuri): Fresh, raw fish or seafood served with soy sauce, wasabi, and pickled vegetables. The quality of the sashimi is usually exceptional, showcasing the freshness and skill of the chef.

Steamed Dish (Mushimono): A steamed dish, which might be a savory custard or a dish that uses a gentle steaming process to retain delicate flavors and textures.

Grilled Dish (Yakimono): A dish that features grilled or broiled ingredients, often fish or meat, seasoned lightly to enhance the natural flavors. This course highlights the skill of the chef in achieving the perfect balance of taste and texture.

Simmered Dish (Nimono): Ingredients such as vegetables, tofu, or fish are slowly simmered in a flavorful broth or sauce. This dish showcases the depth of flavor that can be achieved through careful cooking techniques.

Soup (Suimono): A light, clear soup that might include ingredients such as seafood, mushrooms, or vegetables. The soup is designed to cleanse the palate and prepare you for the courses to come.

Rice (Gohan): A simple, yet essential part of the meal. The rice might be served plain or with accompanying pickles and miso soup.

Dessert (Mizumono): The meal typically ends with a light, refreshing dessert, which might include seasonal fruits, a sweet bean paste, or a traditional Japanese sweet like mochi or dorayaki.

Pictures took in Wakamatsu Ryokan, Hokkaido.

22/07/2024

Fusion Japanese and soba noodles at Ryan, between Omotesando and Shibuya.

that manages a few trendy restaurants in Tokyo like the famous T.Y Harbor, kept secret this address discreetly hidden between Aoyama-dori and Meiji-dori, 10 minutes walk from Shibuya station.

serves authentic Japanese soba in a simple yet impressive traditional atmosphere. The interior is elegant and is completed with Ikebana flower arrangements.
The name comes from 2 kanji characters 雷, “rai” that means thunder and 庵, “an” which means retreat. You’ll see inside an ink painting with eyes staring at you, which is actually a Japanese thunder god!

They’re open for lunch and dinner and the restaurant has two different spaces, dining and drinking.
Not only the wine selection but the sake and whiskey selection is wide and for beer, it is even possible to try the golden ale craft beer brewed at T.Y Harbor on Tennozu island, Tokyo.

Every course includes their handmade soba noodles and they will hand you an additional menu to customize your soba.
Course start at 4,500¥ for lunch and 9,000¥ for dinner.
The most complete course (same a pictures) includes 3 kind of appetizers, sashimi assortment, chawanmushi (steamed egg custard), duck steak, oyster cream croquette, wagyu sirloin sukiyaki, soba noodles and dessert.

Info ⬇️
Open everyday
11:30-15:00 and 17:30-22:30
Reservation possible on their website
10min walk from Shibuya station

#雷庵

17/07/2024

☀️ Awayaiccho, somen noodles shop in Tokyo ☀️

Awayaiccho is a noodle shop specialized in 半田そうめん (Handa Somen), which is a specialty from Tokushima Prefecture in Japan. It’s a type of somen (thin wheat noodles) that is traditionally served chilled, especially popular during the hot summer months.

Regular somen noodles are usually 0.7 to 1.6mm, however, Handa somen are a little thicker, 2.2 to 2.5mm resulting in a firmer texture.

Somen noodles are a perfect summer dish in Japan, very thin and delicate, typically served cold with a dipping sauce made from soy sauce, dashi (fish broth), and mirin (sweet rice wine). Sometimes, thinly sliced cucumbers or grated ginger are added to the dipping sauce to enhance the flavor.

While traditionally associated with Tokushima, Handa Somen has gained popularity throughout Japan and can sometimes be found in specialty shops or restaurants that focus on regional cuisine, like in

We tried their sudachi cold somen and chicken and soy milk broth noodles dish. If you’ve never heard of sudachi, it is a small green citrus, also coming from Tokushima prefecture that has a sour-sweet flavor. It is topped with shirasu fishes (whitebait) and shiso leaves (Japanese perilla).
They also serve different drinks, all including fresh sudachi (sudachi soda, sudachi sour with shochu liquor and sudachi highball with Japanese whiskey).
Sudachi somen will cost you 1080¥ and 1280¥ for the chicken soymilk one.

Info ⬇️
2 locations in Minami Asagaya and Nishi Ogikubo stations /
We recommend going to the Minami Asagaya as it is open until late at night
1 minute walk from Minami Asagaya station on Marunouchi line

03/07/2024

Have you ever heard of ‘basashi’ or ‘horse sashimi’?

Among all the original food Japan has to offer, basashi, 馬刺し in Japanese stands out as a delicacy that intrigues and challenges even the most daring food enthusiasts.

Basashi, essentially, is horse sashimi – raw horse meat thinly sliced and served cold. While the idea of consuming horse meat might initially raise eyebrows in some cultures, it has been a part of Japanese cuisine for centuries.

Horses have long been utilized in Japan for transportation, agriculture, and as symbols of prestige and power. Historically, horse meat was consumed during times of scarcity or necessity, particularly in rural areas where horses were also bred for work purposes.
The modern concept of basashi as a delicacy, however, began to emerge in specific regions of Japan, notably in Kumamoto Prefecture on the island of Kyushu and in Nagano Prefecture in central Japan. In Kumamoto, basashi became particularly popular due to the abundance of local horses bred for agricultural work and the development of a distinct culinary culture around horse meat.

The meat, sourced from selected horses raised specifically for consumption. These slices are typically arranged neatly on a plate, often accompanied by soy sauce, wasabi, and grated ginger or garlic for dipping. The presentation is as much a part of the experience as the taste itself. In terms of flavor, basashi is described as subtly sweet with a delicate texture that melts in the mouth. The meat’s lean quality and mild taste make it a versatile dish that can be enjoyed on its own or paired with other traditional Japanese foods like sake.

28/06/2024

Welcome to another hidden gem in Yoyogi, Tokyo.

is a fusion restaurant located a few minutes away from the vibrant Yoyogi station. Opened since June 2023, this address that is not quite famous yet, giving a peaceful and intimate atmosphere.

The chef, Kinosh*ta Yuusuke, with his 25 years of experience just moved from Sapporo where he was at the head of a One Michelin star restaurant.

His newly opened restaurant, Kino, takes inspiration from all the cuisines he likes, such as Japanese, Chinese and French, which is actually the type of food he started to learn about at the beginning of his career.

They offer 2 courses, lunch time starting at 7,000¥ and dinner from 16,000¥.
Their drink menu includes everything you need to get the best food and drink pairing, wine, sake, sparkling wine and even some Champagne.

Menu changes seasonally, so when going there you’ll get to try original dishes!
Reservations are required as it has only 18 seats in total (8 counter seats and 10 table seats).

Info ⬇️
Reservations only
080-6826-9608
12:00-14:00 and 18:00-22:00
Closed on Tuesdays and some other irregular days
2min walk from Yoyogi station

25/06/2024

Honey lemon and apricot dango 🍋🍡🌞

Dango is a traditional Japanese treat that has been enjoyed for centuries. These small, chewy dumplings on a skewer are made from a mixture of rice flour shaped into small balls and then steamed.

What makes dango unique is its adaptability. It can be prepared in various ways, offering a range of flavors and textures. The most basic form is mitarashi dango, which is skewered and coated with a sweet soy sauce glaze, imparting a sweet and savory profile that appeals to many. Another popular variation is anko dango, where the dumplings are covered with sweet red bean paste, adding a rich and indulgent flavor.

Dango holds cultural significance in Japan, often enjoyed during seasonal festivals throughout the year.. Its soft, chewy texture, sweet taste, sometimes even savory make it a favorite among people of all ages. Beyond its traditional forms, modern interpretations of dango include colorful versions served on skewers with multiple flavors and toppings.

Oiwake dango in Shinjuku is the perfect exemple, being a well known tea shop established in 1698! You’ll find more than 20 different flavors of dango ( including seasonal flavors), 10 flavors of mochi with various fillings, and even huge shaved ice called kaki goori only sold in summer time.

When going there we tried a 2 summer edition dango + tea set: Honey lemon and apricot flavor.
Other flavors like cherry blossom and strawberry in spring or chestnut and yuzu in winter are also available!

Oiwake dango is mainly a take away shop but it is also possible to enjoy their dango and shaved ice in the small tea shop at the back (10 to 30 min wait usually). We recommend coming a few hours before closing time for takeaway, as almost everything will be most likely sold out every day.

Info ⬇️
Take away : open everyday 10:30-19:00
Tea shop : 12:00-18:30 on weekdays and 11:30-18:00 on weekends and national holidays

Closed every year on January 1st and 2nd

3min walk from Shinjuku Sanchome station

#🍡